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Food & Beverage Asia February/March 2022

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.

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.

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FEBRUARY / MARCH 2022

www.foodbeverageasia.com

Photo courtesy of Heat and Control

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Biting truths: Overcoming food fraud along the supply chain

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2

CONTENTS

14 10

24

20

MARKET INSIGHTS

31

14 The long haul: Ensuring a robust food

system in Asia

BITING ISSUES

17 Angel Yeast / Alland & Robert

18 Oterra / Synergy Flavours

16 Sufresca / Elysium Health

19 International Stevia Council

20 Kerry

21 Sweet Victory

22 Dolcas Biotech

23 Ohly / Blue California

INGREDIENTS

24 Innovating better with smart carbohydrates

26 Collagen-rich tissues support immune health

29 Mapping Asia’s flavour profile

ON THE TABLE

31 A gateway to less waste: SATS accelerates towards

sustainable food waste management

33 Biting truths: Overcoming food fraud along the

supply chain

35 Positive ageing: How food manufacturers can help

senior consumers

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


CONTENTS 3

44

46

37

PROCESSING AND PACKAGING

37 Collaboration in canning: KHS and Ferrum adopt

an integrative role in hygienic machine design

40 Eco-friendly packaging is more than just a trend

42 Reading the market: Three key consumer trends

spurring innovation in confectionery processing

technology

44 Beefing up F&B manufacturing facility with

automation and digital technologies

46 How seed and grain processors can profit from the

latest sorting technologies

49 Delivering better–for–you nut snacks with

comprehensive systems

51 Metal detection, x-ray – Or both?

56 HP / Napasol

57 Waddington Europe / Empa

58 igus

59 Cortec Corporation / Syntegon Technology

60 Krones

SHOW PREVIEW

63 FOOMA JAPAN 2022 returns to Tokyo after three years

REGULARS

4 Editor’s Note

FIRST LOOKS

54 Borealis / Clarifruit

55 Grundfos

6 News

61 Events Calendar

64 Advertisers’ Index

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


4

EDITOR’S NOTE

Evolving times,

unwavering goals

PABLO SINGAPORE

Publisher

Publications Director

William Pang

williampang@pabloasia.com

Jamie Tan

jamietan@pabloasia.com

Agatha Wong

Assistant Editor

Climate change, the digital age, and a new

COVID-19 variant: these are some of the

issues that continue to challenge the food

and beverage industry. As the industry sets its

sights on the new year and beyond, change and

adaptation is necessary to keep up in this fastpaced

world, from processing and packaging to

innovative functional ingredients.

We spoke with James Zhou, CCO and head of

Asia at Louis Dreyfus Company, regarding food

insecurity and its continued impact on the region. Speaking in reference

to Singapore, one of the most food secure countries in Asia, he remarked

how “investing in local food production and exploring untapped

resources to ensure stronger food resilience” is key to fortifying food

security in the region (p.15).

On the other hand, BENEO has been enabling older consumers to lead

healthier lives through their line of positive ageing products. As the

global ageing population continues to move towards an upward trend,

manufacturers can reach out and support this demographic and meet

their advanced nutritional needs: “a deeper understanding of the popular

communication channels for the positive ageing group is essential to

ensure effective communication of the health benefits of manufacturers’

products to consumers” (p. 36).

Meanwhile, Agilent has been supporting producers in the industry to

combat food fraud through the use of cutting-edge technology such

as mass spectrometry. In collaboration with the Singapore’s Agency for

Science, Technology and Research (A*STAR), the company has persisted

to “deliver new technology and scientific workflow solutions to the food

industry, and find innovative ways to collaborate and discover safe and

secured food solutions” (p. 34).

Last but not least, with growing demand for on-the-go meals and

sustainable solutions, Bostik has turned to compostable packaging and

adhesives for the best of both worlds. Benefitting both the plant and

business, these green solutions can generate sustainable end-of-life

options while also meeting performance and quality requirements.

With the opening of a new chapter in this new year, we hope to deliver to

our readers greater and more insightful stories and developments at the

fore of the industry.

LET’S CONNECT!

@foodandbeverageasia

Senior Editor

Assistant Editor

Graphic Designer

Circulation Manager

PABLO BEIJING

General Manager

PABLO SHANGHAI

Editor

Food & Beverage Asia incorporates the

Official Publications of the Singapore Institute

of Food Science & Technology.

All rights reserved. Views of writers do not necessarily reflect the views of the

Publisher. No part of this publication may be reproduced in any form or by any

means, without prior permission in writing from the Publisher and copyright

owner.

Whilst every care is taken to ensure accuracy of the information in this publication,

the Publisher accepts no liability for damages caused by misinterpretation of

information, expressed or implied, within the pages of the magazine.

All advertisements are accepted on the understanding that the Advertiser is

authorised to publish the contents of the advertisements, and in this respect,

the Advertiser shall indemnify the Publisher against all claims or suits for libel,

violation of right of privacy and copyright infringements.

Food & Beverage Asia is a controlled-circulation bi-monthly magazine. It is mailed

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Printed by Times Printers Pte Ltd

Josephine Tan

josephine@pabloasia.com

Agatha Wong

agatha@pabloasia.com

Jolin Tan

jolintan@pabloasia.com

Shu Ai Ling

circulation@pabloasia.com

Ellen Gao

pablobeijing@163.com

Kresly Shen

pabloshanghai@163.net

HEAD OFFICE (SINGAPORE)

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FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


6

NEWS

DSM launches new food and beverage business group

Royal DSM has revealed its new integrated

food and beverage operating structure

which unifies three areas of DSM’s nutrition

business – food specialties, hydrocolloids,

and part of its nutritional products group

– to closely align with emerging customer

and market needs. The new business group

combines the company’s full range of

food and beverage ingredients, expertise

and science-based solutions that improve

the taste and texture of foods, as well

as support healthier lives and planet.

DSM’s strategy aims to support market

advancement through the creation of one

food and beverage business group that

encompasses the ingredients, global

and local expertise and solutions

provided by its previously distinct

food specialties, hydrocolloids, and

nutritional products business areas.

The structure harks back to DSM’s

announcement in September 2021 that

the company will become a fully-focused

health, nutrition, and bioscience company.

By establishing a one-stop-shop of

ingredients, solutions and end-to-end

capabilities, DSM aims to help food and

beverage manufacturers worldwide

fast-track product development and

achieve efficient production.

DSM has nutritional science expertise and

deep application knowledge, paired with

advocacy for healthier and more sustainable

food systems. With its recent acquisitions –

including First Choice Ingredients, a supplier

of dairy-based savoury flavourings – DSM

can elevate its taste, texture and health

offering for customers. DSM can thus help

manufacturers deliver delicious, nutritious

and sustainable food and beverage products.

DSM’s solutions help improve process efficiencies,

reduce food loss and waste and lower the

environmental impact of production and

consumption – while also enhancing food’s

nutritional profile. As part of this, DSM is developing

specialty proteins, including CanolaPRO; and

supporting producers to be at the forefront of

protein diversification. DSM’s recent acquisition

of Vestkorn Milling, a supplier of pea- and beanderived

proteins, starches and dietary fibres, also

complement and further accelerate this growth. ■

Symrise expands portfolio of custom taste solutions with

acquisition of Giraffe Foods

Symrise has acquired Giraffe Foods,

a Canadian producer of customised

sauces, dips, dressings, syrups and

beverage concentrates for B2B

customers in the home meal replacement,

food service and retail markets.

With this transaction, Symrise will provide

a wider variety of advanced taste solutions

to a larger customer base in North America,

accelerating growth in the region for

Symrise’s flavour and nutrition segment. In

their fiscal year ended June 2021, Giraffe

Foods saw an increase in sales above 25%,

generating revenues of approximately

CA$80m. The closing of the transaction

is expected before the end of 2021.

Through this acquisition, Symrise has

strengthened its market position with

a fast-growing customer base in North

America and will benefit from Giraffe

Foods’ high degree of customer intimacy.

Additionally, moving further down the

value chain will facilitate access to and

further develop new capabilities, including

advanced food science and culinary

expertise, proprietary recipes as well as

new and sustainable packaging formats.

Giraffe Foods is a player in the formulation

and manufacturing of custom taste

solutions in a wide array of packaging.

Through its advanced R&D and

culinary capabilities, it formulates and

produces sauces, dressings, syrups,

and more. In addition, customers

also value Giraffe Foods for their wide

options of packaging and broad range

of processing capabilities housed in

state-of-the-art facilities. The food

service, value-added protein and

home meal replacement sectors have

historically seen strong growth in

both North America and Europe.

Symrise will acquire 100% of Giraffe

Foods from private investment

firm Graham Partners and the

founding Powell family. As part

of the transaction, Symrise will

acquire the existing two production

facilities and one warehousing site

and integrate the approximately

250 employees of Giraffe Foods. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


8

NEWS

Oterra acquires Food Ingredient Solutions

Oterra has acquired Food Ingredient

Solutions, an American producer of

colours and natural antioxidants.

The company serves more than 400

customers annually and has two

processing facilities located in Teterboro,

New Jersey, and Marshfield, Missouri.

Oterra continues its strong growth

with multiple complementary bolt-on

acquisitions since its inception, including

the acquisition of SECNA Natural

Ingredients Group and Diana Food’s

colouring business in Europe earlier in 2021.

Food Ingredient Solutions will mark its first

US-based acquisition, strengthening its

on-the-ground international presence and

creating meaningful synergies with Oterra.

“North America is one of the fastest growing

natural colours markets, and this acquisition

puts Oterra in a great position to

further support our customers in the

conversion towards natural colours,”

said Cees de Jong, chairman of Oterra.

Jeff Greaves, founder and CEO of Food

Ingredient Solutions, will join Oterra.

“We look forward to welcoming the

Food Ingredient Solutions team to

Oterra. They will join a strong

team of dedicated natural colour

specialists from around the world,

and their addition will be met

with excitement, especially from

our US employees as we further

strengthen our US position,” said

Odd Erik Hansen, CEO of Oterra.

This transaction was signed and

completed in December 2021. ■

American hop supplier builds new European fulfilment centre

in Belgium

In an effort to better serve the global

brewing community, Yakima Chief Hops,

(YCH), a grower-owned hop supplier, has

completed construction of a facility in

Belgium with a cold storage warehouse,

taproom, homebrew production line

and 1800-panel solar array.

YCH has been supplying brewers

worldwide with quality hops for more

than 30 years. Developing some of the

most cutting-edge products in the market,

YCH has become a driver for creativity and

innovation in the global beer industry.

The expansion into Europe will greatly improve

the YCH customer experience, including increased

access to their extensive portfolio of products

and varieties as well as improved logistics and

faster delivery times to brewery customers.

Located in Mont Saint Guibert, the

6,600sqm warehouse includes cold

storage capacity to house up to 8,800

pallets of hops, office space, a taproom

and a visitor centre where customers

can learn about hops and sample

beers using YCH products. YCH also

invested in a homebrew production

line allowing the ability to offer highquality

hop pellets in smaller size

packaging for home and nano brewers.

The facility was also designed with

sustainability in mind, as it supports

an 1800-panel solar array, producing

750MW of energy, or about half of the

building's total consumption. The green

construction, design and operation

plan centres around waste diversion,

water conservation and healthfulness

of interior spaces. The building

runs on renewable energy and uses

higher efficiency fixtures that reduce

energy and water consumption. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


NEWS 9

Blendhub and Nucaps sign agreement to develop personalised

functional ingredients for the nutrition and health industries

Blendhub and Nucaps have signed

a strategic alliance to develop

personalised functional ingredients

for the nutrition and health industries.

The former is a multi-localised food

production network; the latter is

a nanotechnology development

platform that was created in Spain.

Nucaps and Blendhub work with

complementary technologies and both

stand out not only for their innovations

in the segment of functional ingredients

and personalised nutrition, but also for

their service-based business models.

With this alliance the two platforms

will be able to share their technological

developments, infrastructure and

knowledge in order to continue

innovating and capturing growth in

the health and nutrition industries.

Nucaps has developed an encapsulation

technology for the industrial development

of nanocapsules and biocapsules for

bioactives and probiotics. These natural

protein capsules improve the preservation

of the active ingredients, providing them

with greater efficacy and stability, and

are free of preservatives. In addition, the

technological capacity of Nucaps enables the

personalisation of food products and adaptation

of developments to an infinite number of

substances, applications, and final recipes.

These microencapsulated powdered ingredients

such as antiooxidants, probiotics, flavours,

essential oils, vitamins and more, can be

introduced into all types of food matrices

and provide additional nutrients to improve

health, for example, to strengthen the

immune system, prevent obesity, regulate

metabolism or delay ageing, among others.

On the other hand, Blendhub provides

Nucaps and its customers with its foodas-a-service

platform toto help food

companies design, produce and launch

innovative food products globally. In addition,

Blendhub offers Infrastructure-as-a-service

to produce locally, closer to raw materials

and final consumers, through a network of

portable factories, now on four continents;

and finally, it will facilitate the validation of

new ingredients and formulations through

Chemometric Brain's software-as-a-service. ■

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10

NEWS

Mondi wins nine WorldStar Packaging awards

Mondi has clinched nine recognitions at the

WorldStar Packaging Awards 2021, affirming

the company's efforts in sustainable

packaging innovations and commitment

to creating circular driven solutions.

“Our EcoSolutions approach means we

always evaluate the best solutions for our

customers, our planet and the end-user,

using paper where possible, plastic when

useful. Thanks to extensive collaboration

with our customers, being honoured with

nine WorldStar awards shows we are moving

in the right direction. With sustainability

firmly at the centre of our strategy, and

ambitious sustainability commitments as

part of our MAP2030 framework, we are

determined to make our flexible packaging

part of a circular economy.” said Thomas

Ott, CEO designate, flexible packaging

and engineering materials, Mondi.

“In 2021, half of the awarded products are

part of our ecommerce offering, which

reflects the great opportunities we are

seeing to partner with our customers in

this area. With our network of more than

100 in-house packaging designers, we

are setting new standards in the industry

both in terms of sustainability and product

design,” said Armand Schoonbrood,

COO, corrugated solutions, Mondi.

Mondi’s 2022 WorldStar award winners

are, in the ecommerce category: X-FOLD

Box by Mondi corrugated solutions

(Mondi Warszawa, Poland); TwistMailer

by Mondi corrugated solutions (Mondi

Bupak, Czech Republic); SoapPackaging

by Mondi corrugated solutions

(Mondi Bad Rappenau, Germany)

The winners of the point-of-sale category is

ToolBox XL by Mondi corrugated solutions

(Mondi Grünburg, Austria), while the

winners of the packaging materials and

components category are EcoWicketBag

by Mondi consumer flexibles and

Mondi paper bags, and FunctionalBarrier

Paper by Mondi functional paper and

films and Mondi specialty kraft paper

The food category was won by WalletPack

by Mondi consumer flexibles, and the fresh

fruits and vegetables category by CoralTray

by corrugated solutions (Mondi

Grünburg, Austria).

A special award for sustainability and

category transit was awarded to the (Un)-

Lock System by Mondi corrugated solutions

(Mondi Eschenbach, Germany) ■

SCANLAB integrates polygon scanner business from Belgium

TecInvest Holding, the parent company

of SCANLAB and Next Scan Technology

(NST), is realigning its organisation in

the polygon scanner segment. NST will

be integrated into the Puchheim-based

scan system experts at the beginning

of 2022. SCANLAB's experienced sales

team will handle product marketing

and customer service. Operating under

the name SCANLAB BV, the team of

developers in Belgium will now be

able to focus exclusively on further

evolution of the polygon scanners.

Polygon scan systems are renowned

for their high scan speeds, and are

designed for line-by-line, flatline-byline,

flat laser processing of diverse

materials. By using polygon scanners,

industrial productivity can be sped up in

applications such as micro-structuring

of touchscreens and solar cells, or

processing of electronic components.

The polygon scanner segment is a futureoriented

field which, due to its technological

complexity, places high demands on

sales and development. In order to bundle

resources and better meet individual

customer needs in the future, TecInvest

Holding has chosen to consolidate its

capabilities in this segment. The former

NST polygon competence centre will be

integrated into the SCANLAB Group.

Operating under the new name SCANLAB

BV and as part of the SCANLAB

development division, NST's experienced

Belgian based R&D team will focus on

the further development of polygon scan

systems, while SCANLAB will takes over

marketing, sales and support activities.

"I can see only advantages in the

reorganisation of the polygon scanner

business. We can now process specific

customer inquiries more quickly and

effectively, and our technology experts

are free to concentrate fully on the

technical side of things," explained

Dr Holger Schlüter, head of business

development at SCANLAB and the new

contact for polygon scanners. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


NEWS 11

Strategic partnership between BenLink and Alfa Laval to

expand services in the food and energy industries

BenLink, a company owned by the Swiss

technology group Bühler, has announced its

strategic partnership with Alfa Laval, one of

the world’s leaders in heat transfer, centrifugal

separation, and fluid handling, who offers its

products and services to various industries

in some 100 countries. With this partnership,

Alfa Laval will have access to BenLink’s

digital crowd platform and network of over

4,000 local and qualified field technicians.

The collaboration enables Alfa Laval to provide

more services to its customers mainly in the

food and selected energy applications for heat

transfer technology and achieve faster reaction

times and secure higher uptimes, therefore

providing an even better customer experience.

By using the BenLink crowd platform, Alfa

Laval can optimise total cost of ownership

(TCO) and reduce the CO2 footprint of its global

service organisation through minimising travel

distances and avoiding travels altogether.

Furthermore, Alfa Laval will have access to

BenLink’s global crowd platform to easily order

and deliver services, using the vast network

of over 4,000 local field technicians based in

Europe, UK, US, and India. The technicians

are qualified and specifically trained with

knowledge of Alfa Laval’s technologies. They

are coordinated and supported through digital

end-to-end processes, while delivering realtime

maintenance and support under the

supervision of Alfa Laval’s technical experts.

“Over the last 12 months we have built a strong

relationship and we are eager to bring this to

a new level by supporting Alfa Laval in Europe

and the US in growing their service business

significantly,” stated Riccardo Semadeni, CEO

of BenLink. “This partnership will strengthen

BenLink’s ecosystem and facilitate further

expansion of our global service crowd,

while addressing new industry segments.

It also sets the foundation for the joint

development of new and innovative services,

using the latest digital technologies.”

Nish Patel, president of the food and

water division at Alfa Laval, said: “With this

collaboration, combining our technical

expertise with their network, we will get

more feet on the street and will be able to

deliver high quality service and maintenance

even closer to our customers.” ■

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FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


12

NEWS

Tekni-Plex acquires assets of Fibro Corporation, expanding

sustainable solutions for fresh food applications

Tekni-Plex has acquired assets and

licensed technologies of Fibro Corporation,

a Tacoma, Washington-based company

that develops and manufactures innovative

moulded-fibre packaging. The transaction

strategically expands Tekni-Plex’s materials

science solutions in the fresh food

marketplace to include a broader range of

sustainable, pulp-based packaging solutions.

These new resources will become part of

Tekni-Plex’s Dolco Packaging business,

positioning the company as the only US

supplier of egg cartons manufactured in

foam polystyrene, PET, and pulp-based

materials. The move also will allow Dolco to

expand product offerings beyond its primary

focus on egg cartons and meat trays.

“The Fibro transaction aligns well with Tekni-

Plex’s existing Dolco Packaging business,

and will enable us to create a range

of best-in-class sustainable solutions

while delivering added customer value,”

said Jay Arnold, Tekni-Plex’s senior

vice-president and general manager

of Dolco Packaging. “Our intention

is to invest further in this innovative

technology platform as we scale up,

increase capacity, and expand our

product lines to bring superior solutions

to the broader fresh foods landscape.”

Fibro’s advanced pulp technologies

are the driver behind a revolutionary,

smooth-finish, fibre-based egg carton

that allows for easier and more precise

package printing, improved product

protection, and more streamlined

packaging line operation. Its acquisition

furthers Tekni-Plex’s goal of achieving

sustainability-minded, material

agnosticism across a broad spectrum of

packaging solutions. Combined with its

recent acquisitions of Keyes Packaging

Group and Grupo Phoenix, Tekni-Plex

has significantly strengthened its fibre

and paper capabilities and increased

its ability to provide innovative ways

to better protect products, strengthen

brands and innovate sustainably.

“With these acquisitions, we are building

a material agnostic platform from which

Tekni-Plex will provide materials-science

based solutions that meet our customers’

performance and sustainability needs

across a variety of substrates,” said Eldon

Schaffer, CEO of Tekni-Plex consumer

products. “We believe these solutions

will be extremely attractive to the highgrowth

fresh foods markets, especially

on the perimeter of the store.” ■

XSYS rotec sleeves and adapters grow its presence in North America

By investing in new purpose-built offices,

complemented by a new site entrance

and enhanced parking facilities, XSYS

is demonstrating its commitment to the

future after the change in ownership.

“Our strategy to grow the XSYS sleeves

business is gaining traction, and we

have now embarked on the next phase

to strengthen our rotec Sleeves and

Adapters business to extend our lead in

the market,” said Patrick Luedecke, general

manager of sleeves global. “As a specialised

solutions provider for the packaging

industry, we have always strived to adapt to

changing market conditions and enable our

customers to overcome any obstacles.”

The current market challenges caused by

the global pandemic have greatly extended

lead times from Europe, meaning some

manufacturers are struggling to supply

their customers. With full manufacturing

capabilities on the ground in the US, XSYS

rotec sleeves and adapters continue to

offer extremely competitive and reliable

delivery of high-quality products from its

full rotec range without disruption.

Having installed new equipment to produce

rotec offset sleeves in the US, the Asheville

plant now manufactures the complete

portfolio of rotec sleeves and adapters for

narrow, mid and wide web flexo and offset

printing presses. The sleeves and adapters are

manufactured to order according to the specified

wall thickness, length and upgrade options.

Moreover, for customers demanding even

faster delivery times, XSYS rotec sleeves and

adapters offer a special rush programme that

reduces lead times on the main product lines

considerably. While standard lead time for rotec

Blue Light sleeves is 15 days for a set of 10, the

rush programme reduces this to just six days. rotec

High Performance Sleeves and rotec Premium

Sleeves can be delivered in 18 days reduced to

seven to eight days on the rush programme.

“We understand the unprecedented difficulties that

converters are facing in the current climate, and

we are implementing solutions across our business,

not only here in the US, but globally, to help our

customers succeed,” concluded Luedecke. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


NEWS 13

Kerry’s The Protein Mindset report finds protein to be a major

driver for consumer health and wellness in Asia-Pacific

New global research from Kerry has

uncovered that most protein consumers in

Asia-Pacific are motivated by health and

wellness, with 52% associating protein

with “healthy diet”, and 48% regarding

protein as “generally healthy”. Asia-Pacific

consumers also see protein as boosting skin

health and beauty, as well as immunity.

"The Protein Mindset: Uncovering

Consumers’ Perceptions and Preferences of

Proteins” details how consumers around the

world increasingly perceive protein content

and quality as fundamental drivers of their

food and beverage purchase choices.

The report also found that consumers

are willing to pay a premium for protein

fortification, with 84% in Asia-Pacific

willing to pay a higher price and more than

half open to paying at least 10% more.

When it comes to purchase considerations

for protein-rich food and beverages, the

research revealed that quality of protein is

the top purchase driver for 60% of Asia-

Pacific consumers, significantly above

the global average, followed by taste. The

amount of protein per serving ranked third

at 55%, also above the global average.

Consumers in Asia-Pacific prefer to

consume their proteins in favourite

breakfast foods and indulgent snacks,

with granola and cereal bars, yoghurt and

breakfast cereals topping the list, while

drinkable yogurt, dairy-based milk and

nutritional beverages are the protein–

preferred beverages in the region.

In terms of types of protein, plants

are accepted by consumers globally

as a source of ethical and sustainable

protein, but its appeal is particularly

high in both Asia and Europe.

Jackie Ng, strategic marketing director

of applied health and nutrition at Kerry

Asia Pacific, Middle East and Africa,

remarked on the findings: “Emerging

plant-based food and beverage products

have grown significantly in consumer

appeal in Asia, where 75% of consumers

regard plant protein as a more sustainable

source, and associate it with better

quality and being more nutritious. Dairy

proteins come second, as it continues

to enjoy high acceptance across all

regions but has a greater degree of

appeal in Asia, with 60% of consumers

saying dairy protein ‘tastes better’, is

‘more nutritious’ and ‘better quality’”.

This timely report highlights the crucial

rise in market acceptance of added protein

in consumption of everyday foods and

beverages, as well as indulgent snacks

and treats. On–pack claims of “better for

you”, “healthy halo” and “clean label” were

identified as crucial to creating proteinbased

foods and beverages that will

resonate with consumers. Also discussed

are the top current opportunities for

innovation in product development, and

the ways in which Kerry can support

food and beverage manufacturers as

they apply this research directly to

their product development efforts.

Soumya Nair, global director of consumer

research and insights at Kerry, commented

on the release of the findings: “Accelerated

by COVID-19 and consumer focus on health

and rising interest in proactive — versus

reactive — nutrition, rapid change has

occurred recently in food and beverage

markets around the world as broader

awareness of the many benefits of protein

increasingly drives purchase decisions

among mainstream consumers. This

extensive Kerry research puts protein

foods and beverages squarely under a

microscope to understand where the

opportunities lie for brands to innovate.”

In preparing this report, Kerry surveyed over

6,300 consumers across 12 countries within

North America, Europe, Latin America, and

the Asia-Pacific region. Those who qualified

for the research study included health and

wellness-conscious consumers, and those

who prioritise products with added protein

when making food and beverage purchase

decisions. The study explored the appeal of

23 different sources of protein and the

relevance of protein fortification across

30 different foods and beverages.

Country–specific findings with more

detailed targeted analyses are available

to Kerry customers upon request.

Nair concluded: “There is little doubt the

protein revolution in food and beverages

offers exciting and dynamic opportunities

for all product developers. This timely report

provides a range of insights to consider

incorporating within their short- and

long-term product planning and

development processes.”

Kerry’s “The Protein Mindset: Uncovering

Consumers’ Perceptions and Preferences

of Proteins” report is available for download. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


14

MARKET INSIGHTS

The long haul: Ensuring a

robust food system in Asia

With the myriad challenges currently facing the world, the

need for a secure food system has never been stronger.

However, the journey towards food security for Asia will

arguably be a bumpy one. James Zhou, CCO and head of Asia

at Louis Dreyfus Company, offers insights into how companies

and countries can help make a difference for the road ahead.

By Agatha Wong

Despite growing income levels and

advancing technology, food security

remains an issue in many parts of the

world. Asia, in particular, is one of the

world’s least food-secure regions, with

an estimated 265 million people facing

acute food insecurity 1 . The 2020 Global

Food Security Index (GFSI) found that

only one country in Asia - Singapore

- featured in the index top 20, while

other Asian countries ranked amongst

the world’s least food-secure nations 2 .

At the heart of this issue are many

compounding factors, making food

security a complicated challenge.

“Apart from basic nutrition, food

security is often linked to countries’

decreased ability to develop their

agricultural markets and contribution

to economic growth. In addition,

COVID-19 has also undermined

progress in food security and nutrition

in Asia, reducing the incomes of

140 million people and pushing

them into extreme poverty and

disrupting critical supply chains 1 ,”

James Zhou, CCO and head of Asia

at Louis Dreyfus Company (LDC),

explained to Food & Beverage Asia.

A further contributing reason is

also climate change. With farmers

in Asia being the most vulnerable

to environmental fluctuations

in temperatures, sea levels

and river deltas due to climate

change, most of Asia’s crops fail

under rising salinity conditions,

with farmers and smallholders

potentially losing anywhere from

seven to 89% of their crops 3 .

Yet, not all hope is lost: “Recent

innovations in agri-tech can help

the industry to build resilience and

address these challenges. From

vertical farming to development of

new aquatic feed formulations for

commercial fish rearing, innovative

practices can support more

sustainable agriculture for the future.

In turn, these new technologies

will help realise innovative and

sustainable solutions to meet rapidly

growing consumer demand for

food and enable food security.”

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


MARKET INSIGHTS 15

STARTING SMALL

Smallholders and farmers continue

to form the backbone of food

production in Asia, contributing 35%

of the region’s food supply 4 and

accounting for an estimated 30%

of global crops. Nevertheless, these

smallholders continue to be at a

disadvantage with recent advances

in agriculture, performing 40% below

the level they consider to be good

agricultural scenarios, according to

Daemeter Consulting 5 . Therefore,

greater support must be extended

to these key players as well.

“One solution is to implement crop

diversification — where

farmers grow more

than one crop

in a single plot.

In Asia, crop

diversification

can help

protect

smallholders

against profit

drops when the

price of a particular

crop is lower

than

average in a given year. Crop

diversification can also help build

more resilient agricultural systems

and contribute significantly to

food security,” shared Zhou.

Zhou raised the partnership between

LDC, Dutch non-profit organisation=

SNV and the Louis Dreyfus Foundation

and their efforts to help Indonesian

farmers adopt sustainable farming

practices to increase their yields and

incomes, and access certification: “The

programme trains farmers in Good

Agricultural Practices (GAPs), teaching

sustainable plantation management

methods and environmental awareness.

It also supports the formation of

cooperatives and facilitates access

to better agricultural practices and

essential infrastructure, such as

washing facilities and safe chemical

storage, which are essential to

help smallholders comply with

sustainability and, ultimately,

certification requirements.”

Altogether, the project enabled

smallholders to increase their

production and income, whilst

adopting more

environmentally

friendly farmer

practices.

SINGAPORE:

A SUCCESS

STORY

To provide

greater

understanding

in how food

security can be

accomplished

in Asia-

Pacific, one

can look

towards

Singapore as

a case study.

As the most

consistently

highly-ranked

country in

terms of food

security 6 despite a lack of natural

resources, Singapore can provide

her neighbours the blueprint to

a more secure food system.

“Singapore’s core strategy for lasting

food security hinges on food source

diversification,” explained Zhou. “With

over 160 agriculture partners across

the globe 7 , Singapore is able to

import meat, fresh produce, and

other essential products to ensure

the country is well-nourished. These

partnerships are not random; the

country takes a strategic approach

to sourcing food supplies. The

Singapore Food Agency (SFA) works

with importers to organise trade

missions and business matchmaking

sessions to meet Singapore’s food

demand and quality expectations.”

Moreover, the country also saw

greater investments to local food

production during the pandemic,

with a S$30 million investment in

the agri-food industry to accelerate

production of commonly consumed

foods such as eggs, vegetables and

fish 8 . Furthermore, Zhou continued,

Singapore’s nationwide push for

urban farming has also resulted in

the discovery of innovative methods

to increase local produce, such as

the adoption of climate-controlled

spaces for precision farming 9 .

These are initiatives that other

nations in the region can follow.

To that end, these strategies adopted

in Singapore can be protracted

regionally to greater organisations

such as ASEAN to benefit the region as

a whole. Zhou opines that Asia must

keep investing in local food production

and exploring untapped resources

to ensure stronger food resilience.

THE PUBLIC-PRIVATE

INITIATIVE

Another important step towards

establishing greater food security

will be stronger cooperation between

the public and private sector. On one

hand, the private sector can provide

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


16

MARKET INSIGHTS

agricultural inputs and facilitate

access to innovative farming methods

and technologies in an efficient, cost

effective and sustainable manner. In

turn, governments can incentivise

investments and partnerships to drive

growth and innovation in the industry.

Sustainability is also a key part of

food security. To this, Zhou suggested

that companies across food and

agriculture value chains should

collaborate to create a responsible

supply chain; one that empowers all

value chain participants - including

farmers - to operate profitably,

ethically, and sustainably.

“An immediate opportunity is for

food manufacturers to embrace food

traceability. Traceability involves

documenting and linking production,

processing and distribution of

food products and ingredients,

enabling more accurate inventory

management, reducing ‘shrinkage’

costs and food waste, and ultimately

allowing companies to meet

customer demand and expectations

more efficiently,” said Zhou.

Zhou further highlighted LDC’s

efforts in working with Indonesian

coffee farmers to implement a Coffee

Vocational Training Programme in West

Lampung, helping younger farming

generations to develop sustainable

livelihoods in coffee production,

imparting knowledge of modern and

sustainable agricultural methods.

“By helping young farmers to support

their families through sustainable

farming, we secure coffee supplies

while shaping a healthier agriculture

ecosystem for the benefit of

current and future generations.”

Altogether, these strategies are

enabled through technological

advancements that will make the

journey towards food security

much smoother. Up-and-coming

technologies include the use of cloud

technology to aggregate data from

tools like soil sensors, satellite images

and weather stations to help farmers

make more accurate decisions about

crop management. Companies are also

working on agri-robotics to develop

autonomous tractors,automated

watering, and seeding robots.

“Although these innovations are not

yet adopted widely,” Zhou conceded,

“this is changing as more people

in emerging economies connect

into mobile information networks,

through apps designed to collect

and share agricultural information.”

LDC Innovations – a corporate

venture capital programme

that invests in innovations and

technologies with the potential to

transform the food and agriculture

industries – was established in

2020. Through this programme, LDC

invests in early-stage companies

pursuing technology-enabled

innovation to create healthier and

more sustainable food, feed, and

ingredient options. In partnership with

Temasek Life Sciences Laboratory

to advance agri-food innovation

in the region, optimised aquatic

feed formulations for the commercial

rearing of Barramundi fish was created.

“Recent disruptions in global supply chains

underline the need to transform food

and agricultural production operations

and processes - and this transformation

requires collaboration between

governments, farmer organisations,

businesses, and other supply chain

stakeholders,” remarked Zhou.

Beyond enhancing existing processes,

nations and agricultural supply

chain participants can also do their

part by investing in farmer training

programmes and initiatives to help

smallholders grow their crops more

productively and sustainably.

“LDC also recognises the vital role

that innovation plays in meeting

growing demand for safe, nutritious,

and sustainably produced food. This

is why innovation is at the heart of

our transformational strategy, having

undertaken several positive strides

in this area over the past year with

more developments and investments

in store,” concluded Zhou. FBA

REFERENCES

1

https://www.wfp.org/publications/

2020-global report-food-crises

2

https://foodsecurityindex eiu.com/index

3

http://www.fao.org/3/x5871e/

x5871e04.htm#3.3.2%20Factors%20

influencing%20tolerance% 20of%20

crops%20to%20salinity

4

https://www.sciencedirectcom/

science/article/pii/

5

http://daemeter.org new/uploads

/20160105233051.Smallholders_

Book_050116_web.pdf

6

https://foodsecurityindex.

eiu.com/index

7

https://agrifood.net/images/cfs43/

CFS43 Side-event background

document-Lessons from Singapore.pdf

8

https://www.sfa.gov.sg/docs/

default-source/default-documentlibrary/sfa-media-release---awardof-30x30-express-grant-call.pdf

9

https://www.sfa.gov.sg/fromSGtoSG/

farms/farm/Detail/sustenir-agriculture

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


BITING ISSUES 17

Angel Yeast invests in new enzyme project capable of 5,000

tons annual production output

Angel Enzyme Preparation, a whollyowned

subsidiary of Angel Yeast, is

constructing its new green manufacturing

project in Angel Biotechnology Industrial

Park, Yichang City, which commenced

in September 2021. Once complete,

the project will have an annual enzyme

production output of 5,000 tons and

will enhance the company's competitive

advantage in the enzyme preparations

and biotechnology industry.

Angel Enzyme Preparation's new

green manufacturing project will

cover 80 hectares and has a planned

total investment of RMB340m, and is

estimated to be completed by Q4 2022.

The project is expected to generate

RMB350m in annual revenue – including

RMB130m in profits – and create 200

jobs after going into production.

Angel Enzyme Preparation served as a

Special Enzyme Preparation Business

Department within Angel Yeast before

becoming a subsidiary. In 2012,

Angel Yeast established its Special

Enzyme Preparation Base.

By harnessing Angel Yeast's facilities and

the flexibility of biological manufacturing,

Angel Enzyme Preparation will engage in the

R&D, production, and application of enzyme

preparations and various biological

products. In addition, the company

will be a one-stop service for CDMOs

seeking technology development,

processing and production services;

as well as customers wanting project

incubation for custom products.

Angel Enzyme Preparation provides

enzyme preparations such as

glutaminase, lactase, and protease,

which are widely used in baking,

alcohol, proteolysis, nucleic acid

hydrolysis, dairy product processing,

and feed industries. All of its products

share five key characteristics:

conversion efficiency, specificity, quality,

tolerance, and eco-friendly production.

Angel Enzyme Preparation also owns

ANNZYMES, an independent brand

of special enzyme preparations. ■

Angel Yeast

FDA grants acacia gum as dietary fibre

Alland & Robert has announced

The FDA agreed that acacia gum has

that acacia gum can be classified as physiological effects beneficial to human

a fibre for nutrition labelling purposes health, such as the reduction of blood

in the US. This decision from the US glucose and insulin levels after it is eaten

Food & Drug Administration (FDA)

with a meal containing a carbohydrate

was made public on 17 Dec 2021, thus that raises blood glucose levels.

allowing acacia gum to count as a

dietary fibre on American Nutrition

Alland & Robert, along with a work

and Supplement Facts labels. Acacia group of other acacia gum stakeholders,

gum is an ingredient or additive

submitted two science-backed citizen

used worldwide in a wide range of

petitions in 2019 and 2020 to provide the

products. Strong scientific literature FDA with data showing proof that acacia

demonstrates that acacia gum is a fibre. gum has indeed physiological benefits.

Dr Isabelle Jaouen, research and

development director at Alland &

Robert, said: “Two laboratories that

specialise in clinical nutrition, including

one university, have been mandated

for the design and realisation of the

clinical tests. Our citizen petitions

included data showing the benefits

of acacia gum on blood glucose levels.”

Acacia gum is a natural, vegetal, safe,

functional and healthy additive used

in flavours, beverages, confectionery,

dairy, bakery, and dietary products,

among others. It is found in thousands

of day-to-day products all over the

world. Alland & Robert contains a

minimum fibre content of 90% for all

products of its acacia fibre range.■

Alland & Robert

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


18

BITING ISSUES

Oterra

Oterra launches extended caramel range

Oterra has announced the launch

of its extended caramel range. This

enhanced product offering further

bolsters Oterra’s impressive portfolio

of colours from natural sources.

In May 2021, Oterra announced its

acquisition of SECNA Natural Ingredients

Group, who was one of the largest

producers of colour from caramelised

sugar. Following the integration of

SECNA into its portfolio, Oterra has

added a full range of caramel products.

Oterra’s caramel range covers

caramelised sugar, all four classes

of caramel colours, and is available

in liquid and powder forms. The

extended range, available in an

assortment of strengths, makes

it ideal for use in a wide range of

applications, including beverage,

dairy, bakery, and confectionery,

amongst others. All products are

fully certified and accredited,

including non-GMO, halal and

kosher, as well as low 4-MEI options. ■

Synergy Flavours

Synergy Flavours launches new flavour range for low and no

alcohol beverages

Synergy Flavours has developed

new extracts and flavour solutions

for the low and no alcohol category.

The range includes bitters, fermented

notes, gin, pink gin, aperitif and

rum flavours, alongside extracts

that deliver warmth, such as scotch

bonnet and peppercorn. Synergy has

also expanded its botanical range

with new profiles including sloe,

dandelion, passionflower, and juniper.

Blending different extracts and

flavours, using a range of traditional

and modern extractions techniques,

has helped Synergy create a toolbox

of solutions for this growing market.

The portfolio allows manufacturers to

layer different flavour notes to mimic

the complexity of alcohol alternatives.

Alongside the new range, Synergy

has created analytical pairing charts

which show how flavours analytically

pair with key compounds in alcohol.

The pairing charts focus on tequila,

rum, vodka, whiskey and gin.

Vicky Berry, European business

development manager of Synergy

Flavours, explained: “The pairing charts

allow low and no beverage manufacturers

to tap into flavours proven to work well

in alcohol and bring the same level of

innovation to alcohol alternatives.”

Synergy has also expanded its portfolio

of Italian Provenance citrus extracts

with more soluble versions of Sicilian

Orange and Sicilian Mandarin.

Giorgio Ferluga, technical manager of

Synergy Flavours Italy, commented:

“Premiumisation is key in the low and no

alcohol market and our extracts allow

manufacturers to claim provenance,

whilst maintaining the desired clarity

and flavour impact in their drinks.”

There is also a new addition to Synergy’s

Inspiring Fruits range, with a new

depictable and declarable natural rhubarb

flavour – a leading flavour profile in gin.

The rhubarb can be used alongside the low

and no solutions or paired with the existing

Inspiring Fruits range: blackcurrant, peach,

strawberry, raspberry, pear and sour cherry.

Berry concluded: “The low- and no-alcohol

market is booming, with consumption

expected to grow 31% by 2024, according

to the IWSR. Taste and natural positioning

are key in developing drinks for this

market – consumers are becoming more

discerning and more demanding, expecting

that alcohol alternatives will taste as

good and contain natural ingredients.” ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


BITING ISSUES 19

International Stevia Council announces approval of framework

on steviol glycosides by Codex Alimentarius

The International Stevia Council (ISC)

has announced that Codex Alimentarius

(Codex), the international food standard

safety authority, recently adopted the

framework for steviol glycosides, which

encompasses four different technologies

for the production of steviol glycosides.

The framework and these production

technologies will enable greater access

to the full range of stevia ingredients

to a significant portion of the world

and will continue to answer consumer

demand for healthier products.

various technologies on the market

without submitting new dossiers,

provided they fulfill the defined criteria

and specifications per technology,” said

Scardigli. “This is based on the authorities’

review of the production technology,

ensuring the highest level of safety, purity

and quality is achieved for the final steviol

glycoside ingredient put on the market.”

It broadens the options on the use

of stevia and gives the flexibility of

using stevia from different production

technologies depending on formulations.

(Photo credit: International Stevia Council)

products using other sweeteners,

likely as a result of the pandemic.

International Stevia Council

The four steviol glycoside production

technologies approved by Codex now

include stevia leaf extract, steviol

glycosides from bioconversion, steviol

glycosides from fermentation and

glucosylated steviol glycosides.

In the last five years, there have been

many advancements in the stevia

ingredient, leading to the development

of steviol glycosides — which has

a reduced bitterness and licorice

aftertaste, and an increased clean

taste similar to the taste of sugar.

New technologies have revolutionised

the stevia industry by enabling the

sustainable production of those steviol

glycosides — such as Reb M and Reb

D — which have a better sensory profile

and a cleaner taste, but are found in

smaller amounts in the stevia leaf.

These ingredients have proven to be

safe alternatives to sugar and other

sweeteners for all populations.

“ISC was instrumental in getting this new

framework approved, which benefits the

entire stevia industry,” said Maria Teresa

Scardigli, ISC’s executive director.

“The framework approach ensures that

business operators can put steviol

glycosides produced through their

Consumer demand for stevia continues

to grow. Data from Innova shows that

global product launches with stevia

have increased by 21.9% CAGR over the

past 10 years from 2011-2021. In the

same period, the majority of product

launches have taken place in North

America, Asia and Western Europe.

Furthermore, there has been an increase

of more than 35% of new product

launches with stevia in regions such

as Eastern Europe, Australasia, Africa

and the Middle East in this same time

period. The adoption by Codex will open

more markets for the use of stevia.

Beverage continues to be the

leading category for new product

launches with stevia, while sports

nutrition, supplements, dairy, snacks

and confectionery are also seeing

significant growth. New emerging

categories include desserts, ice cream,

bakery products and cereals.

According to Nielsen*, US retail sales of

products containing stevia cut across

all food categories represent US$3.9 bn

out of the total food and beverage retail

sales. In the past two years, categories

such as diet and performance nutrition

had stronger growth rates in the US

and are growing faster than similar

Data from Innova shows that Western

Europe has also experienced a significant

growth of products launched with stevia

from 2011–2021 with a 10–year CAGR

of 38.0%. Of those launches, 62.2%

occurred in five countries: UK, Germany,

Netherlands, France and Spain.

In 2021, in Western Europe, a significant

portion of the product launches were

in the sports nutrition category which

took the lead from soft drinks in 2018.

Other leading categories include soft

drinks, supplements, confectionary,

hot drinks, desserts, ice cream and

dairy. Given the growth of this market

space, it is likely that the global trend

of sugar reduction continues to be top

of mind and relevant for consumers.

“As we look forward to 2022 and beyond,

we are confident that our organisation

will continue to make strides in terms

of our vision and strategic imperatives,”

said Scardigli. “Our mission is to

improve the diets and health of people

globally by addressing sugars and

calories in food, to support stevia and

steviol glycosides as safe and trusted

sweeteners, and to promote its wide

variety of uses as a sweetener.” ■

*Nielsen xAOC latest 52 weeks ending

12.4.21

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


20

BITING ISSUES

Kerry

Kerry highlights top flavours for innovation in 2022 APAC

Taste Charts

Tastes that offer novelty, over-thetop

indulgence and targeted health

benefits are set to drive consumer

preference in 2022, according to Kerry.

Trends that were accelerated by the

COVID-19 pandemic have developed

and will become more sophisticated

in 2022, with consumers seeking

new tastes paired with familiar

formats and flavours – leading to

interesting combinations such as beer

blended with kombucha and sage or

chocolate milkshakes with lavender.

The insights are contained in Kerry’s

Global Taste Charts for 2022, which

uncovers the flavours and ingredients

that are set to inspire food and beverage

innovators across the world over the

coming year. Kerry leverages a blend of

sources to create the charts and provide

an in-depth analysis of taste trends,

from scanning product launch activity,

restaurant and café menu penetration,

research reports, in addition to Kerry’s

proprietary internal insights engines

such as Trendspotter that peers into

social media influencer content.

TASTE TRENDS FOR 2022

A desire for authentic flavours is driven

by an interest in long-term wellness and

overall health following the COVID-19

pandemic, while cravings for more

novel flavours are led by consumers

seeking surprise and fun from their

food and beverages. In Asia-Pacific,

speculoos — among Asia-Pacific’s top

20 fastest growing sweet flavours

within the last year and usually seen

in bakeries — is now emerging across

categories in spreads, ice cream

and beverages, while lemon myrtle

citrus is up and coming in beverages.

Restrictions around movement have

also led to consumers travelling the

world through their tastebuds, with

provenance-based flavours like Sicilian

lemon emerging in beverages and Japanese

hojicha tea in up and coming under sweet.

Indulgence and comfort are also important

to consumers and can be invoked with

traditional flavours like chocolate and sweet

flavours, or from visiting a foodservice chain

that was closed during the pandemic. BBQ is

a leading taste in Asia-Pacific as consumers

seek nostalgic yet experiential flavours,

with Korean bulgogi popular in both salty

and savoury snacks. Lechon, satay, yakitori

and beechwood smoke are also dominant

flavours in savoury snacks in the region. An

exciting new concept is smoke in beverages,

mostly seen in upscale cafes and bars.

Meanwhile, with an increasing focus on

gut health, immune support and emotional

wellbeing, consumers are looking for

better–for–you food and beverages that

make them feel like they are taking an

active role in their future health that also

taste great. Local examples of emerging

functional ingredients include turmeric leaf

and moringa, known for their antimicrobial,

anti-inflammatory properties. Oats continue

to be a top functional ingredient and almond

milk is an emerging alternative ingredient.

Harsch Koshti, marketing director for taste

at Kerry APMEA, said: “Our Taste Charts are

a culmination of deep insights from new

market product launches, menu scans and

our proprietary consumer-driven AI insights,

all corroborated by Kerry experts to forecast

the flavours and ingredients that were

relevant yesterday, are relevant today and

the likely trending flavours of tomorrow.”

Commenting on taste trends, Soumya Nair,

global consumer research and insights

director at Kerry, said: “Emerging flavours

and ingredients paint a picture of the

proactive consumer, looking for functionally

forward food and beverages that aid in

their overall health and wellness goals.

Additionally, in the current travel-deprived

marketplace, traveling through the tastebuds

has significantly grown - with Asian and

Latin American flavours set to make a bold

comeback in emerging foods and drinks.”

SUSTAINABLE NUTRITION

Sustainability is another important driver and

consumers now seeking ingredients that are

responsibly sourced and back by provenance.

Recent research by Kerry found that globally

49% of consumers are now considering

sustainability when buying food and drink.

“Consumers are also actively seeking out

sustainable food and beverage products

that have a significantly positive impact on

the planet as well as on their personal health

and wellbeing, looking for products with

consumer-friendly ingredients, clean label

claims and locally sourced ingredients. This

is all contributing to the flavour trends we

are seeing today, which are pointing towards

authentic taste experiences,” Nair added.

In a dynamic and fast-changing environment,

innovation has never been so important

to meet consumer preferences — and

taste is the first place to start.

The 2022 APAC Taste Charts is

available for download. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


BITING ISSUES 21

Sweet Victory creates botanical-infused gum that halts sugar

cravings in just two minutes

Israeli start-up Sweet Victory has created

a line of botanical-infused chewing gums

designed to stop sugar cravings. The gums

work within two minutes by blocking the

sugar receptors on the tongue, and its

effect can last up to two hours. During

that time sweet foods or beverages will

taste bland or even sour; and the impulse

for a sweets binge can be abated, lasting

even longer than the physical effect.

Gitit Lahav, a psychologist who researches

the link between nutrition and psychology,

co-founded Sweet Victory with Shimrit Lev,

a professional nutritional instructor. Lahav

and Lev turned to the botanical gymnema,

known from Ayurvedic tradition for its

positive effect on glucose metabolism.

The botanical purportedly inhibits sugar

absorption beyond its effect on the tongue.

“The atomic arrangement of bioactive

gymnaemic acid molecules is actually similar

to that of glucose molecules,” explained

Lev. “These molecules fill the receptor

locations on the taste buds and prevent

activation by sugar molecules present in the

food, thereby curbing the sugar craving.”

The duo experimented firstly with homemade

chewing gum recipes, using gum-making

kits. Then, they combined the techniques

with their nutritional knowledge to derive

a recipe using natural sweeteners. The

formula was enhanced with the help of a

leading Israeli confectionary manufacturer.

Following the sourcing of organic gymnema

leaves in India, the start-up manufactured

the plant-based gum in a facility in

Italy approved for producing functional

Make plant-based foods with the diabetes consumer are in the pipeline. choice ■

supplements, and is available in two flavours:

peppermint, and lemon and ginger.

The gum underwent a successful pilot

study at the Obesity Research Centre

of the Sheba Medical Centre in Israel.

“The gum works on both a physical and

a psychological level,” added Lahav.

Further clinical trials to determine its

effect on blood sugar levels in persons

Sweet Victory

For the Love of Food

Make plant-based foods

the consumer choice

Scan to download eBook

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


22

BITING ISSUES

Dolcas Biotech

Curcumin extract shows positive results and pain-relief

benefits in knee osteoarthritis trial

A new study has demonstrated

that Curcugen from Dolcas Biotech

displays positive application in

osteoarthritis and reduced analgesic

use. Curcugen is a clean, dispersible,

highly concentrated, clinically studied

curcumin ingredient, fully derived

from a turmeric base with a high

curcuminoid concentration (50%).

In a recently published peerreviewed

article, “An Investigation

into the Effects of a Curcumin Extract

(Curcugen) on Osteoarthritis Pain of

the Knee: A Randomized, Double-

Blind, Placebo-Controlled Study”,

Dolcas Biotech has validated both joint

support and healthy ageing claims for

its unique turmeric extract, Curcugen.

The research, published online in

Nutrients on 23 Dec 2021 1 , evaluated

both subjective and objective

endpoints — including pain scales and

performance tests — in 101 subjects

of both genders averaging 58 years

of age. During the eight-week clinical

trial, Curcugen was dosed at 500mg

twice daily with the acceptable use of

traditional pain relievers as a rescue

option on an as-needed basis.

Osteoarthritis (OA) is a disease of

the whole joint comprising structural

alterations in the articular cartilage,

subchondral bone, ligaments, capsule,

synovial membrane and periarticular

muscles. Various preparations of

curcuminoids have been evaluated

in the context of OA and concluded

to be helpful. However, concerns

regarding protocol design and study

populations have sown seeds of

uncertainty. The study has differentially

included functional assessments of

joint performance to reduce evaluation

biases and examined an ethnically

diverse population in Australia.

For example, eligible subjects were

confirmed to have a previous diagnosis

of knee OA and a pain rating of at least

six out of 10, with 10 being the worst.

Outcome measures included the knee

injury and osteoarthritis outcome score

(KOOS), knee pain ratings, Japanese

Orthopaedic Association Score for

Osteoarthritic Knees (JOA), PROMIS–29

and performance-based testing.

At the end of the trial, the KOOS data

showed a statistically significant

improvement in the Curcugen group,

compared with who took the placebo, as

did the results of the observer-led JOA

assessment for total scores. Also of note,

19 of the 51 subjects in the Curcugen group

had decreased their medication at the

endpoint, whereas only six in the placebo

group were able to do the same. Curcugen

was well tolerated and no serious adverse

events were reported by participants.

Principal investigator, Adrian L. Lopresti,

PhD, commented: “The results of this trial

identified a standard level of translatability

to larger audiences, which compares

very well with other studies in the area

of knee joint pain. The data that has

been obtained for Curcugen identify

it as a promising, well-tolerated and

naturally derived joint-support option.

Curcugen is DolCas’ full-spectrum, highly-

bioavailable curcuminoid ingredient

that tips its hat to both zero-waste and

ecofriendly initiatives. The sustainably-

sourced, agro–fueled manufacturing

process generates a clean, food-grade

byproduct that is upcycled into a base

ingredient for local culinary use.

“In contrast to certain generic curcumin

products, Curcugen’s formulation preserves

the original complex of curcuminoids,

essential oils and polar resins within a

natural matrix,” noted Dr Shavon Jackson-

Michel, director of medical and scientific affairs

for DolCas Biotech. “These naturally occurring

constituents synergistically increase curcumin

bioavailability and, as supported by this trial,

its efficacy in the treatment of OA of the knee.”

She added: “The point I find most interesting

in this study is its evaluation of the Minimal

Clinical Important Difference (MCID).

It’s an outcome that’s considered to be

meaningful for the subjects themselves

and, as such, is both clinically important and

elevates the results above simple statistical

significance.” An average MCID of 33% was

recorded for subjects taking Curcugen

compared to 19% in the placebo group.

Curcugen recently obtained self-affirmed

GRAS status for use in foods and beverages,

such as bars and smoothies. Its palate-friendly

taste profile also sets it apart in these food

and drink preparations, as it is very easy to

adapt to formulations of any kind. The product

is the only one in the market to maintain the

natural ratio of native curcuminoid compounds,

curcumin, demethoxycurcumin (DMC) and

bisdemethoxycurcumin (BDMC), underscoring

its closeness to the turmeric rhizome

and its unmatched ability to complement

food and beverage-based formats. ■

REFERENCES

1

https://www.mdpi.com/2072-6643/14/1/41

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


BITING ISSUES 23

Ohly adds new chicken flavour to yeast-based ingredients

portfolio

Inspired by traditional cooking methods

and equipped with a wealth of experience,

Ohly offers solutions to meet market

demands. Starting with high protein

baker’s yeast, adding select high quality

ingredients, and applying moderate heat;

Ohly’s braised chicken flavour, OHLY

SAV-R-MEAT PBD, was created. OHLY

SAV-R-MEAT PBD provides a succulent

dark-meat chicken taste that delivers

the mouth-watering umami consumers

are looking for in savoury applications.

OHLY SAV-R-MEAT PBD is easily

dissolved in water and can be applied

in a variety of applications, from

processed meats and meat alternatives,

to sauces and seasonings for snacks.

Working closely with Ohly’s flavour scientists,

their global application team has tested

OHLY SAV-R-MEAT PBD in a wide range of

food applications to determine its greatest

attributes. They have shown that it effectively

masks undesirable off-tastes and delivers

the perception of succulence in plant–

based meat substitutes. At the same time,

it enhances rich, fatty chicken flavours in

gravies and broths, and prevents loss of

flavour in frozen processed meats. Beyond

taste and off-taste masking capabilities,

the new yeast-based flavour can be a

great tool when working with low-sodium

meat applications due to its naturally high

salt-enhancing umami. In addition, OHLY

SAV-R-MEAT PBD is allergen- and GMOfree.

It is suitable for vegetarian and vegan

products, and is halal and kosher certified.

Alongside Ohly’s internal experts’ evaluation,

an independent group of flavour scientists

was engaged to study the characteristics of

OHLY SAV-R-MEAT PBD. Their studies showed

that OHLY SAV-R-MEAT PBD delivered a

higher umami impact in comparison with

the main yeast-based thermal process

flavourings currently on the market.

This result, along with the flavour map,

demonstrates that the product not only

provided a rich chicken taste, but also

delivered long-lasting umami mouthfeel,

thus eliminating the need to add other

premium flavour modifiers. When

applying OHLY SAV-R-MEAT PBD to

plant-based meat substitutes, its intense

umami and meaty taste combination

are essential for achieving the authentic

taste that flexitarians are looking for. ■

Blue California launches whitening agents as alternatives

to titanium dioxide

Following food authority EFSA’s ban of food

additive titanium dioxide (TiO2), Blue California,

the producer of natural science-based

ingredients, has launched novel food-grade

whitening agents as a clean-label alternative.

Cuie Yan, Ph.D., vice-president of

encapsulation, said: “Our alternative to titanium

dioxide is industry-changing with opacifying

or whitening effects and sensory benefits

with a delicious creamy/rich mouthfeel, and

contains ingredients that may have additional

benefits such as supporting cognitive health.”

Titanium dioxide (E171) is an odourless

powder that enhances foods’ white colour

or opacity. The most common titanium

dioxide products are chewing gum,

candies, pastries, and cake decorations.

In recent decades, concerns about the

risks of titanium dioxide consumption have

grown. The Food and Drug Administration

(FDA) categorises titanium dioxide as

generally recognised as safe (GRAS)

at a maximum 1% weight, but other

organisations have issued warnings.

New governing rules in Europe are in action

for producers to reformulate their products

during a six-month window of phasing out

titanium dioxide (E171). This follows the food

authority European Food Safety Authority

(EFSA) decision deeming titanium dioxide

(E171) as “not safe” in 2021, with a complete

ban in 2022.

“Our clean-label, food-grade, and effective

whitening agents are heat and pH stable

for a variety of applications that match

the performance of titanium dioxide

yet overcome its safety concerns,” said

Yan. “We’ve innovated these solutions

as safe alternatives for brands that need

to reformulate products rapidly due to

government authorities concerns, bans,

and phasing out titanium dioxide.”

Blue California’s food-grade whitening

powders have a similar size in diameter

to the traditional titanium dioxide with

higher L values (whiter). The whitening

agents have been tested in chewing

gum compared to titanium dioxide. The

whitening effect results of Blue California’s

whitening agents are as remarkable

as titanium dioxide; the whiteness

increases as the dosage increases. ■

Ohly Blue California

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


24

INGREDIENTS

Innovating better with smart

carbohydrates

With manufacturers incorporating energy-boosting benefits into

their products, they can consider smart carbohydrates as a functional

ingredient that delivers a much needed boost without compromising on

health and taste.

By Christian Philippsen, managing director of BENEO, Asia-Pacific

Today, sports nutrition is no longer just

about athletes. The desire to lead more

active, healthier lives has risen to the

top of most consumers’ minds in light

of the ongoing pandemic. This trend

has led to a boom in the sports nutrition

market in Asia, which is expected to

grow by 12.2% in the next five years 1 .

This growth means that more manufacturers

have begun redesigning their mainstream

food and drinks to help consumers achieve

their fitness goals. These include beverages,

cereals, and snacks that provide an added

benefit of increasing energy during exercise

or help with recovery after workouts. While

convenient, many of these products tend to

be abundant in high glycaemic carbohydrates.

These carbohydrates release glucose into

the bloodstream at a fast rate, providing a

short boost of energy. It also tends to trigger a

significant increase in blood sugar and insulin

levels, resulting in a so-called 'sugar crash'.

Consumers are beginning to recognise

that carbohydrates vary greatly in quality. A

recent BENEO survey revealed that 66% of

consumers believe that low-glycaemic sugars

are better for their health 2 . Along with an

increasing penchant for healthier alternatives,

45% of Asian consumers are also now looking

for products that can improve their energy.

This unabated demand represents a market of

thriving opportunities, and food manufacturers

must strike while the iron is hot. They should

therefore look at ingredients that can deliver

energy in a balanced, sustained manner.

HELPING CONSUMERS MAKE

SMARTER CHOICES WITH SMART

CARBOHYDRATES

When it comes to catering to daily energy

needs, carbohydrates come to mind. However,

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


INGREDIENTS 25

it is also as important, if not more, to look at

the quality of the carbohydrates consumed.

Fast carbohydrates — such as maltodextrin

and sucrose that are commonly used in

sports nutrition products — release glucose

into the bloodstream quickly when digested.

This causes a ‘boost and crash’ effect

where there is a rapid increase followed

by a sudden decline in glucose levels as

our body regulates the sudden rise. Such

reactions are not ideal for those looking to

achieve sustained, balanced energy levels

throughout the day, much less those who

are looking for endurance during exercise.

On the other hand, smart-release

carbohydrates can provide a more steady

and sustained energy supply, resulting in

blood glucose levels that stay balanced

without sudden fluctuations. One example

is BENEO’s Palatinose, a smart carbohydrate

derived from sugar beet that is digested

gradually so glucose is released into the

bloodstream in small quantities at a time.

A lower and more balanced blood glucose

response results in less insulin release and

an improved metabolic profile. In addition,

lower insulin levels allow for a higher rate

of fat burning instead of carbohydrate

burning for energy supply, as demonstrated

in a scientific study which showed that

Palatinose delivered clear advantages with

its steady and sustained carbohydrate energy

supply to allow for “a greater reliance on fat

oxidation and [the] sparing of glycogen” 3 .

However, how might manufacturers

incorporate these smart carbohydrates

into their products?

ONE INGREDIENT, A MYRIAD OF

OPPORTUNITIES

Palatinose features various technical

benefits that allows it to be easily

used in a variety of recipes.

Its low hygroscopicity makes it perfect

for powdered drinks and blends as it does

not easily form lumps in powder form. This

functional carbohydrate also has good

solubility, enabling consumers to dissolve

it easily into their beverages. It remains

stable at a temperature of 25°C with a

relative humidity of up to 85%. This stability

ensures that food manufacturers will not

have to worry about compromising quality

during manufacturing processes where

conditions may be prone to drastic changes.

Moreover, a maintained osmolality allows

concentrations of drinks to remain

unchanged with its addition into the

mix. When applied to sports drinks,

their isotonic properties are retained

to serve their water replenishment

purposes and are optimally absorbed by

the digestive system of consumers.

More importantly, Palatinose provides a mild,

natural sweetness without any aftertaste,

and can easily be combined with other

sweeteners to achieve a tailored sweetness

profile suited to the individual preference of

the consumer. Food manufacturers will thus

be able to reformulate their products without

difficulty to preserve taste and texture,

while offering the benefits of sustained and

balanced carbohydrate energy release.

As sports nutrition products continue to

flourish globally, the food and beverage

industry will need to rise to the challenge

of helping consumers meet their increasing

desire to lead more active lives coupled with

better nutrition; they do not have to tread

into the unknown to make that happen.

The good news is that there are already

alternative carbohydrates that can help

food manufacturers reformulate better,

and provide consumers with a sustained

energy while improving their metabolic

profile and increasing fat burning potential

– without compromising taste. FBA

REFERENCES

1

Mordor Intelligence: Sports Nutrition Market

- Growth, Trends, and Forecasts (2020 -

2025)

2

BENEO (2021) Consumer Health Survey

3

Source: König D, Zdzieblik D, Holz A, Theis

S, Gollhofer A (2016) Substrate utilization and

cycling performance following Palatinose

ingestion: A randomized, double-blind,

controlled trial. Nutrients 8(7): 390. doi:

10.3390/nu8070390, Link: https://www.ncbi.

nlm.nih.gov/pmc/articles/PMC4963866/

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


26

INGREDIENTS

Collagen-rich tissues

support immune health

How GELITA’s IMMUPEPT can support a well-functioning

immune system.

By Suzane Leser, director of nutrition communication at GELITA

As the impact of COVID-19 continues

to be felt across the globe, recent

research has shown that almost

two-thirds of consumers are now

saying that they are more conscious

than ever before about their immune

health 1 . This article discusses a new

body of evidence demonstrating

the role that collagen-rich

tissues play in supporting a wellfunctioning

immune system and

the opportunity it presents for the

development of nutraceuticals

and functional food and drink.

COLLAGEN-RICH TISSUES

AND IMMUNITY

When it comes to the immune

system, there are generally three

lines of defence for the body. The

first is a person’s skin, which serves

as a ‘surface barrier’. The second

is a person’s unspecific immune

response – their innate immunity;

and finally their specific, adaptive or

acquired immune response. These

three lines of defence protect the

body from foreign invaders such

as pathogens and microorganisms,

harmful bacteria, viruses and

toxins. Collagen-rich tissues are

becoming increasingly recognised

for their role in supporting a wellfunctioning

immune system, and

the three main collagen-rich areas

of interest are the skin, the wholebody

extracellular matrix

(ECM) and the bone marrow.

As the skin is the body’s most

basic surface barrier, it is

vital as a first line of defence.

Highlighted by Eyerich et al.

(2018) as ‘an active immune

organ’, it works alongside

other primary barriers found

in the gut, lungs, eyes, nose

and mouth, and in the interior

surface of all blood vessels to

protect the body. If this primary

surface barrier is compromised,

then opportunistic pathogens

can enter the body and trigger

the innate immune response.

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


INGREDIENTS 27

The most obvious manifestation

of the innate immune response is

inflammation, a typical reaction

to infection or injury. Though

normally an important step in the

immune response, it can lead to

tissue damage and may eventually

overwhelm the entire immune

system when prolonged. Another

line of defence is a person’s adaptive

immunity, which is triggered when

an infection progresses despite the

activity of the innate immune system.

Adaptive immunity is responsible

for learning and recognising specific

pathogens, and triggering a stronger,

more rapid response if exposed to

them a second time. The adaptive

mechanism is regulated by cells

and organs in the body, including

the bone marrow, where all cells

of the immune system originate.

How does the ECM fit into the

picture? Beyond the skin, the role of

connective tissues in immune health

extends to several other components

of the ECM in the whole body.

The matrix is a three-dimensional

environment produced by connective

tissue cells, where most immune cells

are mobile and operate. The ECM is

abundant in collagen fibres and in

several other functional proteins.

It is present throughout the body,

and besides serving as a structural

scaffold (Rowley et al. 2019), the

ECM has also been cited as a

dynamic site for numerous metabolic

functions, including inflammatory

response. Several components

of the ECM interact with immune

cells during immune response,

demonstrating that ECM components

are becoming increasingly recognised

as active partners in coordinating

the different parts of the immune

response (Frevert et al., 2018).

HOW COLLAGEN CAN PLAY A

ROLE IN A WELL-FUNCTIONING

IMMUNE SYSTEM

Consider how collagen peptides

can keep the skin barrier intact. The

epidermis is a wall of keratinocyte

cells. The spaces between these cells

are filled with lipids and so-called

scaffolding proteins, which maintain

the skin barrier intact. If this layer is

broken down, pathogens reach to

deeper tissues, causing infection.

GELITA’s IMMUPEPT contains skinspecific

Bioactive Collagen Peptides

(BCPs) that have been optimised

to stimulate the metabolism of

keratinocytes, therefore regulating

biosynthesis of the epidermal matrix

proteins that form a strong skin

barrier 2 . These specific collagen

peptides keep the skin barrier

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


28

INGREDIENTS

healthy and intact and can withstand

external threats. Lipids found naturally

in the uppermost layers of the skin,

such as ceramides, are also essential

to maintaining the surface barrier. A

sub-group analysis of 19 participants

from a pilot study performed in

cooperation with the University

of Hamburg 3 showed a significant

increase in the lipid content of the

skin barrier, after supplementation

with skin-specific BCPs.

BCPs have also been shown

to regulate the metabolism of

other highly specialised cells

of the connective tissue that

produce structural and functional

extracellular matrix components,

particularly ECM fibroblasts.

The fibroblast-specific BCPs optimally

regulate fibroblast cell metabolism,

stimulating the biosynthesis of several

ECM proteins involved in the immune

response. Effects in humans were

shown in a randomised controlled

trial involving 114 women aged

45-65 years, performed by Proksch

et al. (2014). The results showed a

statistically significant increase in

Procollagen Type I (65%), a marker

of collagen formation, after eight

weeks of daily supplementation with

2.5g of fibroblast-specific BCPs.

showing the importance of bone-specific

BCPs in regulating the metabolism

of the human bone-remodelling

cells osteoblasts and osteoclasts.

The benefits of specific BCPs for bone

health have been confirmed in the human

randomised controlled trial by König, et

al. (2018). Osteopenic postmenopausal

women were supplemented daily with

5g of bone-specific BCPs for 12 months

and over this time saw a significant

increase in bone mineral density (BMD).

It is possible that the positive effects

of specific BCPs to bone health may

also contribute to immune health.

Product-specific trials indicate that

the BCPs in IMMUPEPT are also able

to downregulate important biomarkers

of inflammation, tissue damage

and oxidative stress, suggesting an

immune-modulatory effect from

IMMUPEPT. With the introduction of a

family of Bioactive Collagen Peptides,

GELITA can offer manufacturers of

nutraceuticals and functional food and

drink producers solutions to support a

well-functioning immune system:

the selected BCPs in IMMUPEPT 25

stimulate skin barrier keratinocytes

and whole-body ECM fibroblast

cells, while IMMUPEPT 50 adds

bone-specific BCPs to the mix,

contributing also stimulatory effects

to the metabolism of the bone cells

osteoblasts and osteoclasts.

The reason for the success of

GELITA’s selected Bioactive Collagen

Peptides – used in the IMMUPEPT

range – is that they are designed to

optimally stimulate the collagenrich

tissues that are becoming

increasingly recognised for their role

in supporting a well-functioning

immune system – the skin epidermis,

the ECM and the bone marrow. FBA

REFERENCES

1

FMCG Gurus Survey, July 2019

‘Changing consumption habits in the

wake of COVID-19’

2

Collagen Research Institute (CRI), data

on file.

3

ibid.

The dynamic relationship

between the connective tissue

and the immune response

is also shown by the cross-regulation

between bone metabolism and the

immune system. Bone cells, which

were previously thought to only

regulate each other and take care

of remodelling the bone collagen

matrix, have now been shown to

regulate immune cells (Ponzetti

and Rucci, 2019). Equally, immune

responses often disturb bone

metabolism, particularly when the

immune system has been activated

or becomes diseased (Sirufo

et al. 2020; Del Fattore and Teti 2012).

As more is learnt about the importance

of maintaining healthy bones to ensure

a healthy immune system, findings are

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


ON THE TABLE 29

Mapping Asia’s flavour profile

With the expansion of its flavour production plant in Pinghu,

China, ADM is seeking to grow its portfolio of services in the

Asia-Pacific region. A timely addition to its existing facilities

in the region, the new site will provide solutions that meet

the changing and growing needs of Asia’s diverse markets.

By Agatha Wong

ADM has unveiled its flavour

production facility in Pinghu, China.

Spanning 27,000sqm, the facility

will allow the company connect

with food manufacturers and

processors with their products and

expertise. Given the evolving tastes

and preferences of consumers in

Asia-Pacific, the production site

aims to deliver innovations and

tailored expertise to the region.

This is supported by figures

pointing to the global food flavours

market reaching US$20.7bn by

2025 1 , most of it held by Asia-

Pacific. Moreover, with South

East Asia being a hub for diverse

cuisines, demand for flavours

and various food applications

are sure to increase.

Further compounding

these changes are

changing consumer

lifestyles, increasing

disposable incomes and

the popularity of exotic

flavours, amongst other

factors. Moreover, South

East Asian manufacturers

and producers are also

looking for naturederived

products and

consumers seek natural

ingredients for health and

environment benefits.

Dirk Oyen, vice-president of sales to help customers meet this

for APAC and general manager of growing consumer demand.”

human nutrition for South East

Asia at ADM, told Food & Beverage AN AXIS OF FLAVOURS

Asia: “The opening of our newest The new site also caters to the

flavour production facility in

diverse needs stemming from

Pinghu is designed to help brands Asia’s diverse culinary landscape.

meet preferred taste profiles and For example, as Oyen noted,

ensure that ADM is well-positioned healthy snacks and non-alcoholic

beverages are booming in Australia,

while immune-boosting foods

are seeing a surge in popularity in

China. With each region bearing

particular demographics and

demands, the Pinghu’s flavour

production facility can better

provide manufacturers with

the solutions to each market

for now and the future.

With the site situated

northeast of Zhejiang

province, an hour’s drive

away from Shanghai,

ADM will be able to

provide its customers

with direct access

to their team and

professionals. More

than that, the Pinghu

site is equipped with a

Dirk Oyen, vice-president calibre of services and

of sales for APAC and technology dedicated

general manager of to product innovation

human nutrition for South and creation, as Oyen

East Asia at ADM explained: “The site

features labs dedicated

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


30

ON THE TABLE

to flavour creation and product

application and development. These

labs support the development of

innovative solutions that will add

to ADM’s extensive portfolio of

flavours and ingredients derived

from nature. It also features

automated flavour lines with

advanced dosing technology that

integrates dosing, recombination,

mixing, filling and cleaning to

optimise production time.”

The facility is also designed with

the environment in mind. The

facility’s rainwater collection

system, regenerative thermal

oxidiser, wastewater treatment

plant and solar power panel,

enables a circular economy and

helps to create a more resilient

and sustainable food system for

the community and customers.

The newly launched Pinghu site will enable ADM to deliver

flavour innovations to its customers in the region

With these features, the Pinghu

site will allow ADM to deliver their

solutions whilst ensuring the

highest quality across a wide-range

of applications such as beverages,

sweet goods, dairy, and healthrelated

and functional foods.

“The plant is unique because it is

established to be the flavour supply

hub for all ADM flavour creation labs

in Asia-Pacific and to position us

closer to our key customers. Most of

the raw materials used in this facility

are sourced locally, and its strategic

location enables us to reinforce our

positioning to unlock innovations

for our customers at a faster speed

and precision from development to

market production,” revealed Oyen.

“We also provide more than just

natural flavours, ingredients, and

systems. We support customers

with product development and work

alongside them to identify the right

flavour solutions that consumers

are looking for. By providing

support from ideation through

to formulation and final product

development, customers can look

forward to relying on us as a trusted

partner throughout every stage for

consumer-winning applications.”

REGIONAL DESTINATIONS FOR

NOVEL INNOVATIONS

For now, the Pinghu site will focus

on driving and bringing operations

to optimal levels. As the flavour

supply hub for all creation labs

in Asia-Pacific, the plant will

bolster ADM’s ability to deliver

innovative flavour solutions.

The site is but the first blush of

ADM’s plans to bring enhanced

flavour profiles to the region. With

the existing Flavour Creation Site

and Technological Innovation Centre

in Singapore, ADM’s headquarters

in the country meets the needs

of manufacturers in in Indonesia,

Philippines, Vietnam and Thailand.

Outside of the Pinghu site, ADM has

signed a cooperation agreement with

Jiangnan University in May to establish

ADM Science & Technology Centre

in the Future Food Science Centre of

Jiangnan University. The centre will

further strengthen our innovation

capability to meet customer’s demands

for novel food and beverages.

“We are on a growth trajectory in

China and Asia-Pacific and will

continue working closely with

customers to create complete flavour

and specialty ingredient solutions

that meet consumer preferences

for taste, nutrition, function, and

texture,” concluded Oyen. FBA

REFERENCES

1

https://www.marketsandmarkets.

com/PressReleases/food-flavors.asp

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


ON THE TABLE 31

A gateway to less waste: SATS

accelerates towards sustainable

food waste management

Food waste management is set to be one of the hot topics in the food

and beverage industry – food manufacturers across the industry

are set on reducing waste and maximising operational efficiency,

generating sustainable results. At the fore of this movement is SATS,

who has introduced cutting-edge technology to their operations to

minimise waste in every step of the production line.

By Agatha Wong

With the world adjusting to a new normal,

demand for food catering and distribution

services are back on the rise as air

and freight transport resume services.

Accompanying this recovering trend is a

renewed awareness of sustainable business

practices and manufacturing operations,

alongside a greater need for waste

management and digitalised solutions.

As a provider of food solutions for airline

catering and more, SATS is committed to

pursuing innovative food technologies and

sustainable practices. With their sustainability

framework guided by the United Nations

Sustainable Development Goals, SATS is

led by three key themes: developing smart

infrastructure, reducing food and packaging

waste and nurturing skills for the future.

The company is dedicated to its goal of

halving food wastage and minimising

packaging waste in all operations by 2028

from their 2021 baseline, and introducing

100% sustainable food packaging by 2030.

GOING DIGITAL

As part of their efforts towards greater

sustainability, SATS has automated and

digitised a portion of their equipment

and infrastructure to incorporate

waste management technologies.

“For example, our inflight catering centre

in Singapore is fitted with automated food

waste tracking systems where artificial

intelligence (AI)-enabled machines capture

the volume of different waste streams in our

kitchens. This provides greater precision and

visibility of our waste output, enabling us to

optimise food material planning and improve

production efficiencies, thereby reducing

food waste,” Kerry Mok, president and CEO

of SATS, told Food & Beverage Asia.

Beside waste management technologies,

SATS has also invested in innovations

that directly minimise food waste, as Mok

added: “We have deployed technologies

to retain the quality of freshly cooked

food and extend product shelf-life. We

have also introduced different waste-toenergy

technologies across our operations.

For example, we have deployed an

on-site biodigester in our kitchen that

converts waste to energy in the form

of refuse-derived fuel (RDF), which can

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


32

ON THE TABLE

Kerry Mok, president and CEO of SATS

be used as a fuel additive for boiler systems

to produce steam to power incinerators.”

CONVERTING WASTE TO ENERGY

On the biodigester, Mok explained that the

technology works as a “mechanical stomach”,

where waste is broken down organically

by micro-organisms into simpler organic

material. This reduces waste haulage

and allows waste to be repurposed.

“The biodigester at SATS can break down waste

in a timely and efficient manner that aids our

operations; two tonnes of waste can be broken

down in 24 hours. Unlike many biodigesters

that can only break down organic waste, ours

can break down both mixed waste and organic

waste. This is crucial for our operations as the

waste offloaded from aircrafts is primarily mixed

waste. The mixed waste product derived from

our biodigester can be converted into RDF. The

biodigester at SATS can also cut down the volume

of waste requiring haulage by as much as 60%,

allowing more efficient operations,” shared Mok.

From January to June 2021, SATS’s

biodigester converted a monthly average

of four tonnes of food waste to RDF.

TAKING OFF FROM THE BEATEN

TRACK

These management strategies are

compounded through SATS’s subsidiary

Monty’s Bakehouse's expertise in sustainable

food packaging, in tandem with the

SATS' innovation hubs in the UK and

Singapore. SATS is thus enabled to extend

their sustainability-focused packaging

innovations to customers in Asia and beyond.

One such result of this endeavour is the

creation of Doodle, a packaging innovation

which enables inflight meals to be served

in sustainable service ware. Made from

natural materials, Doodle can be broken

down via SATS’s on-premise biodigester.

SATS goes one step further with its

waste stream management by combining

operational efficiency with minimising food

waste. As the waste generated from their

kitchens are comprised mostly of food

trimming from cutting and presentation

requirements, which still contain ample

nutritional quality, they are repurposed

creatively. By blending trimmings and adding

them to enrich the flavours of their soups

and sauces, the chefs at SATS are able to

deliver savoury meals for their customers

while also meeting sustainability goals.

These changes, alongside automated waste

tracking systems that measure and recognise

various types of waste and automatically

records them to a database, identifies and

monitors reasons for wastage. Consequently,

SATS is able to adjust and improve their

demand planning and material sourcing.

Beyond data collection, the company

endeavours to introduce more AI-enabled

waste tracking systems across their production

facilities, to better gather actionable

insights on their waste management and

further reduce food wastage. The same

goes for SATS’s biodigesting systems.

“Our sustainable practices go beyond

our operations in Singapore and we

are also sharing our sustainable waste

management expertise with our overseas

kitchens. For example, in China, we are

exploring an AI-enabled waste tracking

system. We will continue to explore new

technologies like anaerobic digestion and

gasification to enable better circularity of

waste treatment,” concluded Mok. FBA

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


INGREDIENTS 33

Biting truths: Overcoming food

fraud along the supply chain

By Agatha Wong

The issue of food fraud continues to

evolve with rising demand of premium

ingredients, and global supply chains.

Within Asia-Pacific, fake foods have always

been a top concern, with milk powder,

olive oil and cooking oil being the most

commonly adulterated products. Between

2013 to 2014, copper chlorophyllin was

found in olive oil products in Taiwan,

while a cooking oil manufactured by

the same company was allegedly

diluted with cheaper cottonseed oil.

The other types of food fraud include

The global food system faces a series of

challenges, from a global pandemic, to climate

change, and food insecurity. Yet, another issue

emerges throughout its complicated network:

food fraud. As the world’s consumption and

production of food increases, producers have to

contend with potentially fraudulent ingredients

and products – research has indicated that

food fraud accounts up to 25% of all globally

report food safety incidents. Moreover,

high-profile cases of melamine found

in Chinese-manufactured infant milk

powder has also raised consumers’

awareness to this concerning problem.

With over €80 million worth of fraudulent food

and drink seized across 78 countries in 2019,

prevention is the way for regulatory agencies,

auditing bodies and laboratory testing fields.

“The good news is that in terms of technology,

Agilent already has existing analytical food

safety and authenticity solutions. Analytical

testing is a critical tool for assessing

food authenticity, which is essential to

protect consumers’ health and the brand

integrity of food producers,” shared Chow

Woai Sheng, vice-president and general

manager of Agilent Singapore.

THE CAUSE AND COST OF FOOD

FRAUD

Factors contributing food fraud-vulnerability

vary across different countries, Chow

revealed. For farms, the pressure to meet

yield demands have resulted in the overreliance

on pesticides and fertilisers to

enhance growth and appearances of crops.

On the other hand, suppliers are motivated

by economic gains to re-label and resell

expired products. Other factors also include

consumer pressure to reduce prices, supply

shortage from political unrest, lack of food

safety legislation and testing, and constraints

between availability and demand.

The damage food fraud has incurred on the

global food system cannot be understated:

in addition to being an economic drain and

supply chain safety concern, food fraud costs

the global food industry between US$30-

40bn per year. The greatness of this issue

has prompted most countries to implement

strict legislation overseeing all aspects of food

safety along the production chain, while food

analysts require analytical methods to detect

and identify the nature and concentration

of chemicals in all components of food

from the raw materials to the end-product.

Analytical testing is a

critical tool for assessing

food authenticity, which

is essential to protect

consumers’

health and the

brand integrity

of food

producers.

Chow Woai Sheng,

vice-president and

general manager

of Agilent

Singapore

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


34

INGREDIENTS

Chow, added: “Agilent’s current methods

and technologies include MS, an analytic

technique which can be applied to the

identification and quantification of organic

or inorganic constituents in a sample. MS is

often combined with a separation technology

such as gas chromatography (GC) or liquid

chromatography (LC) to form a powerful

system for analysing complex mixture.

“Agilent’s instruments, systems, and supplies

are used throughout the food production

chain, including incoming inspection,

new product development, quality control

and assurance, and packaging.”

Technologies such as mass spectrometry, coupled with gas chromatography or liquid

chromatography, form compelling inspection tools to detect food fraud

substitution, concealment, unapproved

As products are exposed to a cocktail of

enhancement, counterfeit, mislabelling,

chemicals from fertilisers to pesticides, growth

and grey market forgery. To manage food hormones, antibiotics, and food additives;

safety risks, a consistent global framework and migratory compounds from packaging

for testing food authenticity will address the materials, analytical methods are needed

issue of food fraud on the scale needed. to detect its nature and concentration. This

could be complicated due to the complexity

DETERMINING AUTHENTICITY

of matrix compounds in food extracts which

“To ensure food safety and quality for the can interfere with the detection of target

consumers, Agilent is working hand-inhand

with Singapore’s Agency for Science, (MS) is an analytical tool that has been

compounds and elements. Mass spectrometry

Technology and Research (A*STAR) to support adopted to deliver detailed information on the

analytical research & development and the materials used in manufacturing process.

development of QA/QC techniques in the

food safety, quality, and authenticity testing

programmes. We continue to deliver new

technology and scientific workflow solutions

to the food industry, and find innovative ways

to collaborate and discover safe and secured

food solutions because we look for answers

to grow more-with-less,” Chow explained.

The company’s novel two-tier system

offers speed and convenience, with

inexpensive and easy-to-use screening

that delivers a speedy yes/no analysis

of a sample, as shown in Figure 1.

In conclusion, Chow had this to offer: “The

global food supply chain is increasingly

complicated, raising the opportunity for food

fraud. Consumer should stay vigilant to avoid

becoming victims of food fraud, such as buying

from a trusted supplier instead of a flea market,

read the labels, do not buy online unless they

have to, verify premium products to ensure

food authenticity, and report anything if they

suspect that something in their food is off.” FBA

Moreover, Agilent’s analysers used for a

variety of research on safety, security,

taste, aroma, nutrition, and discoveries

of compounds and analytes resulted in

local small to medium enterprises (SMEs)

leveraging their innovation to shorten the

product testing and development process

by six times, from 24 to four hours, and

achieve greater accuracy and precision.

On that front, manufacturers have a great

responsibility to ensure the authenticity of their

products, making sure that they are authentic

and free from interference and contaminants.

Figure 1: Agilent's two-tier testing system is fast and simple to

implement, making it an easy-to-use option for 'yes/no' screenings

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


ON THE TABLE 35

Positive ageing: How

food manufacturers can

help senior consumers

Despite the many negative associations with

ageing and health, many senior consumers

have taken a more positive approach in their

later years by remaining fit and healthy. To

support their goals, food manufacturers

must understand their needs and tailor their

products accordingly.

By Agatha Wong

Many older consumers maintaining their fitness and healthy,

in order to live their later years to the fullest

Much of the discourse surrounding ageing

has been remedial – think products touting

anti-ageing properties, or claims to reverse

the detrimental effects of entering one’s silver

years. Though it is true that ageing comes with

a completely different set of challenges and

nutritional needs, a growing awareness towards

wellness has shifted consumer demand in

the senior market to a more positive tenor.

According to BENEO’s latest survey,

HealthFocus International 2020, consumers

aged 50 and above are focussing more than

ever on positive ageing. The term “positive

ageing” refers to perceiving ageing in a good

light, and keeping fit and healthy during

one’s later years. The change in mindset is

largely attributed to a greater acceptance and

realisation of older consumers wanting to be

the best version of themselves in every life

stage. With the risk of age-related diseases

growing as one becomes older, prevention

becomes key and nutrition a focal point.

With this renewed thinking, older consumers

do not fight the inevitability of ageing,

choosing instead to accept it by being more

proactive about their health and adopting a

long term approach to health maintenance,

according to Myriam Snaet, head of market

intelligence and consumer insights, at

BENEO, who told Food & Beverage Asia:

“In fact, the survey shows that those aged

over 50 want to be able to continue with the

activities that they enjoy in their later years

and are increasingly looking to food and

drink alternatives to support this goal.”

The trend towards positive ageing is sure to

increase, given the growing ageing global

population. The United Nations Decade

of Healthy Ageing 2020-2030 projects

that two billion people will be 60 years or

older by 2050, while the United Nations

Economic and Social Commission for

Asia and the Pacific (UNESCAP) predicts

that one in four will be over 60 in Asia.

“[The ageing population] has also contributed

to a significant switch in focus from

chronic and acute conditions, to lifestyle

and ageing — the top health concern

globally is now the ability to continue

with normal activities as one ages,”

remarked Snaet, referencing HealthFocus

International, Global Trends Study 2020.

A significant part of positive ageing

will concentrate on nutrition. BENEO’s

survey highlighted the shift in consumer

habits where most are seeking products

that can offer nutritional support.

Snaet confirmed: “Our results showed that

78% of consumers in Asia who are over 50

are making a conscious effort to eat a healthy

diet, while 71% are looking for healthier

indulgent food and drinks options.”

Regionally, Snaet observed that for those over

50 who are interested in healthy ageing, four

in five consumers in Asia considers a balanced

diet as crucial to their overall health; 46% also

believe that a healthy diet helps one to cope

better with life’s challenges. Getting the best out

of the present and the future are now the core

motivations of those over 50 these days, and

proper nutrition will be a key enabler of this.

ADVANCED NUTRITIONAL NEEDS

To better aid older consumers with ageing

positively and healthily, supporting the immune

system will be important. In addition to sustaining

the gut microbiome with gut-friendly food

containing prebiotics, managing blood glucose

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


36

ON THE TABLE

levels will also be key. High blood glucose, Snaet

shared, is not only linked to pre-diabetes and

Type 2 diabetes, but also the immune system.

This has been observed during the COVID-19

pandemic where those with diabetes are at

higher risk of requiring more medical treatment

after contracting COVID-19. Moreover, high

blood glucose levels are also linked to being

overweight, metabolic syndrome, coronary

heart disease, amongst others. With smart

nutritional choices, reducing of blood glucose

response through low glycaemic functional

ingredients can support healthy ageing.

Creating delicious products that deliver added nutritional benefits

will be key to supporting an older palate

“The good news is that these functional

ingredients can be easily incorporated into

a multitude of food and drink categories.

For example, an oat cookie made with the

low-glycaemic carbohydrate Palatinose was

scientifically shown to elicit healthier blood

glucose responses from people who consumed

it as part of their diet,” Snaet revealed.

“The inclusion of Palatinose as an ingredient

was able to reduce the glycaemic index

(GI) of the cookie by half to a value of 24,

the lowest measured value for a cookie.

A human intervention study (Kaur et al,

2020) with the cookie also confirmed that

eating the low GI cookie with Palatinose for

breakfast and as an afternoon snack helps

to achieved more balanced blood glucose

profiles throughout the day, improving the

nutritional quality of a person’s diet.”

Blood sugar management (BSM) is also

another important aspect of positive ageing.

According to a consumer survey conducted

by Insites Consulting on BENEO’s behalf,

64% of 65- to 75-year-olds in Asia are now

paying attention to their sugar intake, and

one in three of those over 65 are concerned

about managing their blood sugar levels.

Function ingredients like chicory root fibres can

contribute to a low glycaemic diet – a key part of

nutritional management in one’s silver years

Consuming the right choice of carbohydrates

is vital to BSM. With an ideal carbohydrate, a

person gains the necessary energy needed for

metabolism, and is able to burn fat rather than

storing it. In the long term, food manufacturers

should look towards developing products

that encourage a lower glycaemic profile.

“A case in point is the increasing popularity

in product development of plant-based

ingredients with added value, such as

isomaltulose, chicory root fibre like inulin and

oligofructose, and isomalt. With a low or nonglycaemic

profile, all of these ingredients can

help in the creation of foods and beverages

that support blood sugar management.

Furthermore, these ingredients have the added

value of being easily incorporated into existing

products, while maintaining the delicate balance

between indulgence and health by enabling

consumers to continue enjoying their favourite

food and drinks with a healthy spin,” said Snaet.

MULTI-FUNCTIONAL PRODUCTS

Functional ingredients, such as chicory root

fibres, can provide an array of nutritional

benefits to encourage healthy ageing. And with

technical advantages, food manufacturers

can customise their products according to

consumer preferences and introduce them

easily into their production processes.

An example of a functional ingredient is

BENEO’s sugar replacer, Isomalt, which supports

a low glycaemic diet by making tasty and

enjoyable sugar-free confectionery and other

food products possible. Isomalt provides half

the calories of sugar, while having an almost

negligible effect on blood sugar and insulin

levels. Similar to Palatinose, it also supports

dental health and carries an European Union

(EU) and American health claim for being

tooth-friendly and not promoting tooth decay

respectively. BENEO Isomalt acts just like sugar

— as a dissolved solid in the system, it preserves

the quality and mouthfeel. Containing half the

sweetness of sugar with a similar taste profile, no

other correction of sweetness is needed when it

is used as a partial replacement. Furthermore, the

very low glycaemic response of Isomalt makes it

suitable for sugar and calorie reduced products.

Chicory root fibres, such as BENEO’s Orafti

inulin and oligofructose, also contribute to

a low glycaemic diet by replacing available

carbohydrates and enriching the food with a

dietary fibre. Their solubility maintains taste

and texture, thus supporting effective blood

sugar management. Moreover, numerous

scientific studies have shown that chicory root

fibre is one of the very few proven prebiotics

that nourishes the beneficial gut microbiota.

It supports digestive health (Collada Yurita et

al, 2014) alongside blood sugar management

(both confirmed by EU 13.5 health claims),

well-being (Vandeputte D, Falony G, Vieira-Silva

S, et al, 2017) and weight managwement.

In all, Snaet shared, manufacturers should

also seek to understand the core motivation

of their consumers, and what drives their

consumption patterns – where one might be

concerned with diabetes and blood sugar levels,

another might wish to focus on digestive health

to reduce their risk of chronic infections.

Snaet concluded: “Communication is key

and a deeper understanding of the popular

communication channels for the positive

ageing group is essential to ensure effective

communication of the health benefits of

manufacturers’ products to consumers.” FBA

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 37

Collaboration in canning: KHS

and Ferrum adopt an integrative

role in hygienic machine design

During development of the Innofill Can C, special attention was paid to the hygienic machine

design and providing protection against flavour carryover. The filling valves are thus equipped

with PTFE expansion joints (Photo credit: KHS Group)

In a partnership enhanced by mutual developments, KHS

and Ferrum have brought their fillers and seamers together

respectively to deliver an integrated solution for canners

looking for both flexibility and hygienic design.

An increasing number of beverages

are being filled into cans worldwide,

with the diversity of products seeing a

similar increase. It is for precisely this

reason that canners make particularly

high demands of flexibility and the

hygienic design of their machinery.

KHS and Ferrum take on a pioneering

role in this field. Their technical

systems, attuned to one another from

many years of partnership, enable

beverage producers to market highquality

products that are hygienically

flawless. The compact Innofill Can

C from KHS, for example, has a

flexible, taste-neutral filling, among

other features. This is supplemented

by the matching seamer systems

FC06 and FC08 from Ferrum, where

its open design makes it easy to

clean. Combined, both machines

result in an efficient filling process.

The world demand for trend beverages

such as hard seltzer, energy drinks

and craft beer continue unabated.

Here, the can is often the container of

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


38

PROCESSING AND PACKAGING

lines with higher outputs even more

effectively. It is also flexible, enabling

several different products and formats

to be processed on a single line.

“The Innofill Can C is distinguished

by its fast format changeovers and

setup times. This in turn increases

the availability and economy of

the system,” described Härtel.

Smart technology: both KHS can fillers and Ferrum seamers are equipped

with modern HMI panels that considerably facilitate the work of the operating

personnel (Photo credit: KHS Group)

choice, said Manfred Härtel, filling

technology product manager at KHS.

“It’s light, easy to recycle and keeps

products fresh for longer with

its excellent barrier properties,”

elaborated Härtel. This type of

container is increasingly favoured

for established beverages

such as soda pop, water and

mixed beer beverages.

According to Härtel, this is prompting

a good number of beverage filling

operations to increase their range

in the can segment and fill more

and more different products

on the same line: “This means

higher demands are made of the

machine’s flexibility and hygiene.

For the greater the product variety

on a line, the greater the risk of

contamination and flavour carryover.”

HYGIENIC MACHINE DESIGN

IS CRUCIAL

“Our mutual customers have

exacting standards when it comes

to the quality of their products,”

stated Marc Zubler, head of sales and

product management at Ferrum.

An optimum hygienic machine

design that reflects the current

demands and requirements of

the market is as important as the

consultancy service that goes with it.

Härtel claims both companies share

a deep understanding in this area.

“We offer a complete package of

first-class technology and advice.

Our jointly developed filler/seamer

block gives our customers plenty

of added value,” Zubler declared.

FLEXIBLE, HYGIENIC AND

ROBUST: THE INNOFILL CAN C

KHS provides two fillers for the can

segment that have been established

on the market: the Innofill Can

DVD for the high-performance

range and the Innofill Can C for

small to medium filling quantities.

With a new addition to the series

that increases capacity to up to

60,000 cans per hour, the Innofill

Can C can now be integrated into

PROTECTION AGAINST

FLAVOUR CARRYOVER

In view of the increasing number of

beverage variants being processed,

special attention was paid to the

hygienic machine design and providing

protection against flavour carryover

during development. In the product

area, the filling valves on the KHS can

fillers are thus equipped with PTFE

expansion joints (Teflon) in place of

conventional seals. The sliding seals

in the bell guides have also been

replaced by Teflon expansion joints to

create gapless, hygienic seals. These

protect the product from contamination

and are easier to clean. Moreover, the

electropneumatic lifting and positioning

of the bells when sealing cans further

contributes to a safe filling process.

Marc Zubler, head of sales and product

management at Ferrum (Photo credit:

Ferrum AG)

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 39

and provides maximum durability even when

aggressive cleaning media are used. In this

market segment, most cleaning is performed

by hand; only the gas injection system and

bubble breaker are foam-cleaned in a fully

automatic process. Cleaning for the product

area is also available as an option. In order

to maintain hygienic conditions both inside

and outside the machine, Ferrum supports

its customers with training for personnel.

For can seamers F12 (35,000 to 105,000

cans per hour) and F18 (51,000 to 150,000

cans an hour) in the ferruBasic series, Ferrum

provides optional hygiene packages whose

components are largely installed in the FC

series as standard. These include, among

other things, the installation of an inclined

base plate (on the F12 only) and various

adaptations to tools that support machine

hygiene. Furthermore, the welded cladding

around the upper parts in the standard version

are comprised entirely of stainless steel.

On its seamers Ferrum attaches the greatest importance to the hygienic

design of all components. The seamer section is made entirely of stainless

steel and provides maximum durability even when aggressive cleaning media

are used (Photo credit: KHS Group)

Ferrum systems F12 and F18, designed

for the high-performance range, are

therefore a relevant addition to the

KHS Innofill Can DVD can filler.

“Also, doing away with water

lubrication in the filler carousel area

shortens exterior cleaning intervals

by up to 20%,” Härtel added.

As an option, the Innofill Can C

can also be fitted with a HEPA filter

that removes potential bacteria

from the air in the machine interior.

Another option available on request

is warm filling. This prevents

condensation, and consequently

microbiological contamination

such as mould, from forming.

SOPHISTICATED HYGIENIC

DESIGN FOR SEAMERS

Like KHS, Ferrum strictly ensures

the hygiene of its machinery. The

attachment of the seamers FC06

(15,000 to 45,000 cans per hour)

and FC08 (19,000 to 60,000 cans

an hour) to the hygienic design of all

components in both the ferruBasic

and FC series illustrates this.

“When developing our seamers,

we consciously went for an open

design without cladding. This

makes the components easy to

clean and the machine readily

accessible to operators,” explained

Jörn Winkelmann, process engineer

and hygiene expert at Ferrum.

In the FC series – that is compatible

with the KHS Innofill Can C – the

use of several different angled levels

allows condensation and other

unwanted liquids to easily run off and

not enter the open beverages cans.

For the same reason, the conveyor

segment features regularly spaced

openings and the components have

a high surface quality to prevent

microbiological deposits. Another

item of note is the design of the

seals, which are easy to sanitise as

they are installed on the exterior of

the machine. The seamer section

is made entirely of stainless steel

PARTNERSHIP WITH VISION

KHS and Ferrum will further intensify

their cooperation in the future.

“Our machines are already

very well coordinated with one

another. However, we want to

offer our customers even more

integrated systems,” stated

Zubler. Härtel added that this

would also apply to the extensive

range of consultancy and other

services, where the two

partners aim to

function even

more strongly

as a unit in

the years

to come.

FBA

Manfred Härtel, filling technology

product manager at KHS (Photo credit:

KHS Group)

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


40

PROCESSING AND PACKAGING

Eco-friendly packaging

is more than just a trend

The call for greater sustainable practices has mandated

a change in packaging technology. With this in mind,

manufacturers can look toward compostable packaging to

deliver minimum wastage and emissions, and maximum

green benefits.

By Gino Sun, regional business director of Bostik Advanced Packaging for APAC

With countries worldwide

increasingly focused on reducing

their environmental impact, greater

sustainability has become recognised

as a critical enabler in supporting

global emissions reduction.

Consumer priorities have changed

significantly in favour of more

sustainable options. Consumers look

for sustainable alternatives, especially

in food and beverage packaging, which

commands more than half the share

of the global packaging industry.

The pandemic led to a sharp increase

in single-use plastic products.

However, demand for sustainable

packaging continues to

expand. Many are calling for

action to curb the single-use

plastic boom to minimise

additional greenhouse gas

and other emissions

Despite this, the industry is

still set to grow with increased

global demand for on-thego

meals to fuel fast-paced

lifestyles. To stay competitive

and maintain their social license

to operate, selecting packaging

solutions that demonstrate their

eco-friendly credentials is now

the only option for companies.

Manufacturers now look at the

most effective ways to help

reduce packaging waste from their

products. As consumer appetite

for safer, more environmentally

friendly products grows, so

does the preference for options

like compostable packaging.

WHAT IS COMPOSTABLE

PACKAGING, AND WHY IS IT

IMPORTANT?

Apart from recycling, compostable

packaging could be the answer to

addressing sustainability initiatives.

Compostable packaging is a

solution that can fully disintegrate

into natural elements, like soil, in

around three months. It requires

less carbon to produce than

other packaging, and it does not

produce toxins as it breaks down.

Every packaging element must

meet compostable requirements,

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 41

including the board stocks, inks,

and adhesives, to be considered

compostable. It is vital to clarify

that the words ‘biodegradable’ and

‘compostable’ do not share the same

definition. Although biodegradable

packaging does break down, there

is no set amount of time, meaning

it could take several hundred years.

In contrast, compostable products

fully decompose within a given

time frame. The Biodegradable

Product Institute (BPI) certifies fully

compostable products, whereas

some biodegradable products do

not meet the correct criteria.

There are many benefits to

compostable packaging. The primary

advantage is that compostable

products can provide essential

nutrients to encourage growth

when fully broken down into the

earth. Some studies suggest that

these materials can improve the

overall soil structure and mitigate

the potential of flooding. Even if

compostable items unintentionally

end up in landfills, there will be no

chemical leaching, therefore providing

a sustainable end of life option.

Furthermore, compostable packaging

items are made from natural

materials, which is not necessarily

the case for biodegradable.

BENEFITS FOR THE PLANET

AND BUSINESS

Compostable packaging can help

manufacturers too. Research has

shown that consumers feel more

positive about their purchases if

they are buying an eco-friendly

product. As consumers become

more environmentally conscious,

capitalising on the changing market

demand to provide more sustainable

products can expand the customer

base for companies. Furthermore,

the implementation of sustainable

packaging solutions can help bolster

a company’s eco-friendly messaging.

Choosing a compostable alternative

for packaging can reduce waste

processing costs because natural

materials are typically lighter than

manufactured materials. This can

also reduce overall shipping costs.

When it comes to packaging design,

other materials can face design

restrictions. However, compostable

packaging enables greater design

innovation and freedom.

A key enabler in increasing the use

and capabilities of compostable

packaging has been the development

of effective compostable adhesives.

HOW DO COMPOSTABLE

ADHESIVES BENEFIT

COMPOSTABLE PACKAGING?

Compostable adhesives enable the

creation of fully 100% compostable

packaging. Using compostable

adhesives will ensure that the

packaging can decompose fully while

avoiding landfills, diminishing the

harmful greenhouse gases released

from food packaging waste.

Compostable adhesives can be used

in various applications, including

closed venues, single-use packaging,

single-use items, food packaging,

and municipal curbside collections.

COMPOSTABLE ADHESIVE WILL

HELP YOU STAND OUT

Bostik manufactures smart adhesives

that are fully compatible with

compostable materials. By being fully

biodegradable, they do not contribute

to the waste stream, helping promote

sustainability and clean environments.

Bostik’s Thermogrip 43298 is the firstever

BPI-certified hot melt adhesive

ensuring 100% compostable packaging.

The adhesive works within service

temperatures ranging from zero to

180°F (-17.7 to 82°C). This vast service

temperature range ensures that the

product can work well within most

processing methods. Thermogrip

43298 also provides excellent adhesion

to compostable plastics and fibres,

ensuring that performance and quality

requirements can be easily met.

With evolving consumer demands,

it has never been more critical for

companies in the food and beverage

industry to adopt improved and

more effective sustainable options,

especially for packaging. The pandemic

might have generated a shortterm

rise in demand for single-use

plastic and consumption. However,

the long-term direction of food and

beverage packaging trends is clearly

towards greater sustainability.

With the future of the planet and

humans’ responsibility to mitigate

their impact on it at the top of the

global agenda, calls for businesses to

adopt more environmentally friendly

packaging options will only continue

to grow now and in the future. FBA

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


42

PROCESSING AND PACKAGING

Reading the market: Three key

consumer trends spurring innovation in

confectionery processing technology

Through understanding the key factors driving the confectionery market,

manufacturers can better understand consumer demand and make

necessary adjustments to their business operations, enabling stronger

results both now and in the road ahead.

By Edward Smagarinsky, group product manager (mogul) of confectionery at tna solutions

A favourite with shoppers of all ages,

market reports suggest sweet treats are

set to become even more popular, with the

confectionery market's value predicted to

rise at a steady rate to reach over US$290m

by 2023 1 . To ensure they remain relevant in

this fast-growing market, it is more important

than ever that manufacturers understand

the trends shaping consumer demand and

explain how brands can tap into these insights

to set themselves up for sweet success.

SCOPING THE CURRENT

CONFECTIONERY MARKET

Fuelled by innovative concepts, such as

vegan gummies and 'better-for-you' candies,

volume and value indices are rising across

the global confectionery sector 2 . There are,

however, regional variations which brands

should consider while forming sales strategies.

Consistent with long-standing market trends,

Western Europe, North America, and Asia still

account for the highest proportion of sales for

both volume and value in 2021. Yet with high

competition in these regions, manufacturers

face significant challenges in increasing market

share 3 . Currently representing a relatively small

segment of the global market, the Middle East

and North Africa are due to deliver the highest

growth between 2021 and 2023, opening up

new opportunities for brands willing to cater to

a fresh consumer base 4 . Beyond the broader

trends, three important purchase drivers

have emerged that brands must address to

attract today’s conscientious consumers.

1. SUSTAINABILITY

In the wake of the COP26 climate summit,

interest in strategies for sustainable living is at an

all-time high. Consumers are looking for ways to

go green in their daily purchases by searching for

brands committed to environmental responsibility.

To appeal to these consumers, confectioners

should focus on reducing energy and material

use throughout the production process.

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 43

Progress towards sustainable confectionery

production operations starts by making small,

incremental improvements. By investing

in specialised processing and packaging

technology, manufacturers can chip away at

resource usage and seize improved operational

efficiencies along the way. Packaging

equipment auxiliary features like integrated

stripper tube-closers and product in-seal

detection (PISD) systems minimise the chance

of sugar or candy pieces becoming trapped

in the pack seal area. By implementing these

solutions, brands can limit pack rejections

and unnecessary plastic waste, building a

more profitable operation in the process.

Beyond physical equipment hardware,

advanced system controls and artificial

intelligence (AI)-enabled operating systems

can conserve valuable resources. The intuitive

energy-saving modes included in the latest tna

robag vertical form fill seal (VFFS) packaging

system reduces power usage by up to 20%,

enhancing productivity during operation

and then automatically shutting down when

the equipment is idle. As more equipment

solutions begin to incorporate smart control

software, manufacturers will be able to take

a holistic view of their processing operation,

identifying new ways to make their lines run

as smoothly and sustainably as possible.

2. FOOD AUTHENTICITY AND

TRACEABILITY

The complexity of modern-day supply chains

means traceability is no longer optional.

Consumers expect to know their food’s exact

source and how it was produced. Intersecting

these demands are continued concerns about

food safety, fuelled by both the pandemic

and increased awareness of the risks posed

by unacknowledged allergens. To address

these anxieties, manufacturers can call upon

the latest data collection systems. Intelligent,

accurate, and customisable, these tools

provide the insights brands need to offer

consumers truly traceable sweet treats.

Collecting data from as many parts of the

production process as possible is an essential

part of safe and efficient confectionery

processing. The adoption of fully-integrated

control systems has been instrumental in

improving food safety standards in recent

years, allowing continuous in-line status

checking throughout the entire production

process. Many of these total control solutions

feature cutting-edge data collection

equipment, like barcode scanners which verify

if the correct product batch is being processed

by scanning product barcodes and crosschecking

them with pre-approved production

schedules. To ensure product use-by dates can

be accurately calculated and communicated to

the consumer, date code assurance systems

confirm that date codes are printed, complete

and legible on the product packaging.

Finally, essential in-line monitoring systems,

like metal detectors and x-ray equipment,

continuously scan for foreign bodies,

pinpointing the source of contamination

within the product stream to guarantee the

safety of every pack. These systems also

allow manufacturers to establish a detailed

record of past performance data – opening up

potential for continuous progress monitoring

and a more transparent production process.

3. FOOD WASTE REDUCTION

Linked with sustainable operations, consumers

are looking to see confectionery manufacturers

address food waste. No longer are shoppers

willing to support a disposable approach to

consumption, especially when it comes to

precious resources like food. In Germany, 58%

of people surveyed stated they never discard

edible food, while 75% of UK consumers are

concerned about food waste – a sentiment

mirrored across the Atlantic where 66% of

Montana residents say the issue bothers

them ‘a lot’ 5-6 . Consequently, consumers

are demanding greater responsibility from

brands when it comes to food waste.

In gummy processing, the biggest opportunity

for food waste comes at the finishing stage,

where sugar coatings, citric acid powder

or oil are added. Traditionally, sugar is applied

by running products through a steam bath to

make the exterior tacky. They are then passed

through a sugar curtain before being tumbled in

a seasoning drum, causing delicately moulded

shapes to melt in the heat the steamer. In

addition, the sugar curtain seasoning method can

be difficult to standardise across batches, leading

to inconsistencies and excess sugar usage.

Brands can overcome these challenges by

adopting a more accurate, recipe-focused

approach to gummy finishing offered by

equipment like tna’s intelli-flav OMS 5 onmachine

seasoning solution. This advanced

system accurately coats each gummy in sugar

using a tacking agent to adhere the seasoning

rather than heat, ensuring even product

coverage without affecting any finer details of

the moulded gummy. This method uses the

exact amount of sugar, acid powder or other

flavouring ingredient required to coat the product,

resulting in a more consistent, high-quality

product while reducing seasoning wastage.

FORECASTING FUTURE TRENDS

The benefits that advanced equipment

operating systems can bring to confectionery

manufacturers have emerged as a common

theme. The potential for comprehensive

insights and continuous optimisation offered

by such systems empowers brands to address

the needs of consumers today and prepare

for wherever the market shifts next. FBA

REFERENCES

1

GlobalData, ‘Sector landscapes: chocolate, confectionery,

desserts, [report], March 2021

2

ibid, GlobalData

3

ibid, GlobalData

4

ibid, GlobalData

5

Benjamin H., James O., Barry, Varun N., Tarik T.,

Joseph M., Emmanuel A., Alexandra I., Methody

G., Sandra P., Rose K., Quinter O., James C.,

Joseph N., Marvel I., Stella-Maris, Rosalind R.,

Irina M., Kathy H., Sustainability and Food Waste

in European Markets, Wonder, 20 February 2021,

https://askwonder.com/research/sustainability-food-waste-european-markets-e8a0enluj

6

Ahmed Selena, Stewart Alyssa, Smith Erin,

Warne Teresa, Byker Shanks Carmen, Consumer

Perceptions, Behaviors, and Knowledge of Food

Waste in a Rural American State, Frontiers in Sustainable

Food Systems , Vol 5, 2021, https://www.

frontiersin.org/article/10.3389/fsufs.2021.734785

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


44

PROCESSING AND PACKAGING

Beefing up F&B manufacturing

facility with automation and

digital technologies

By James Chae, vice-president, industrial automation, East Asia & Japan at Schneider Electric

Why have many food and beverage

firms increased their investment

in digital transformation? Public

perception in the press seems to

be that digitising operations allows

a traditional industry to appear

more modern. The reality, however,

is far from that. The deeper story

is that industry thought leaders

recognise the power of digitisation

to bring producers and consumers

much closer together. In fact,

digitisation enables food and

beverage firms to demonstrate

to consumers a higher level of

agility and more precise control

and traceability of the goods

they purchase and consume.

Consumers now demand access

to more data on the raw materials

comprised in food and beverage

products they buy. Specifically, they

want to verify the provenance of

these materials and whether they

have been processed in a safe and

sustainable manner. Therefore,

a new mentality for remaining in

business has emerged: accelerate

the push to digital transformation.

Digital solutions offer food and

beverage enterprises a path

for achieving the end-to-end

product and process traceability

requirements that customers seek.

Through opening up access to

data, digital solutions help plant

management accurately gauge

raw materials availability and

traceability across food processing,

storage, and delivery life cycles.

Early adopters of digitisation found

themselves in a much better position

to remain resilient and to compete.

The ability to quickly alter production

lines to better accommodate sudden

surges in demand for particular

products like soft drinks, flour, soups,

and canned beans, has proven to

be an asset to organisations caught

in the vortex of rapid marketplace

changes. In such an environment,

building a resilient business enables

supply chain continuity, improved

food safety, and easier traceability.

THREE F&B DIGITAL

TRANSFORMATION SUCCESS

STRATEGIES

Although no one can predict the future

of food and beverage manufacturing,

a number of strategies can serve as

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 45

effective enablers for organisations

keen on building up their resilience and

agility through digital transformation.

An example is Molinos Florencia

Argentina, a South American producer

of wheat flour for domestic and export

markets, which deployed digitisationenabled

strategies to manage their

grain flour production facilities.

The following are some highlights

of their digital implementation:

1. Use of an Integrated Control

Automation system to facilitate

engineering and programming

Molinos Florencia was commissioning

a new mill with a production capacity

of 300 tons of flour per day. It required

an open systems architecture that

enabled seamless integration of batch

and historian software and an easy

integration between devices, control

systems and supervisory systems.

Through a Schneider Electric and

AVEVA Integrated Control Automation

system, library-based system

configuration and engineering

approaches were used to increase

the benefits of collaboration and

reduce the time it took to engineer

and modify control systems during

project design phases. The ability of

engineers to encapsulate and reuse

coded objects allowed the sharing

of objects across disparate systems.

In fact, a combination of application,

system and device/resource

models enabled the application to

be designed independently of the

underlying automation hardware.

Applications can thus be distributed

across heterogeneous devices

without additional programming

effort, and those devices can

interoperate following standardised

communications and data models

across networks. This single change

can decrease engineering cost and

commissioning time by up to 20%.

2. Seek out MES tools that better

Integrate control systems

New software tools, such as the

Schneider Electric Manufacturing

Execution System (MES) for CPG and

Batch & Recipe Management – a

complete control and supervisory

system that enables remote control

and monitoring of widely distributed,

linked assets – increased Molinos

Florencia’s operational efficiency by

allowing operators to make faster,

error-free process decisions while

maintaining the system’s integrity.

By accessing data flow, operators

see a complete picture of plant and

network operations, enabling them

to manage continuous improvement

while providing the flexibility to adapt

to changing market demands. Such

agility can lower operations cost by

up to 20% through saved workforce

hours and optimised production.

3. Align with the right partners

In the new digital world, the role of

systems integrators with expertise in

industrial automation becomes highly

important. In the case of Molinos

Florencia, the digitisation solutions

were implemented by local Schneider

Electric Alliance Partner, Aumax,

who performed the tight control

systems integration. This enabled

Molinos Florencia to initiate nimble

reconfiguration in response to changing

new product development (NPD) needs

and inventory levels. In deploying their

new system, the Molinos Florencia team

experienced 20% faster engineering and

programming. Consequently, product

quality and traceability met both

compliance requirements and maintain

preparedness in the case of food recalls.

Technology manufacturers, like

Schneider Electric, have established

global networks of such certified

Alliance Partners. These are

independent businesses staffed by

engineers accredited to work within

specialised technology environments

and specific industry segments, and

are sponsored by the local in-country

Schneider Electric management teams.

As food and beverage value chains

transform, more affordable smart

manufacturing and logistics systems

will enable raw materials origin

traceability, the tracking of products in

distribution, and the analysis of data

for both operational improvement and

ecommerce purposes. The beneficiaries

will be not only be consumers who

are better informed regarding the

products they buy and consume,

but also the manufacturers who can

cut operational costs while building

deeper customer relationships. FBA

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


46

PROCESSING AND PACKAGING

How seed and grain processors

can profit from the latest sorting

technologies

To profit from increasing global demand for seeds and grains, it is necessary

for manufacturers to overcome operational challenges. TOMRA Food

identifies these challenges through looking at the technologies available to

solve them, and explains how they can open doors to new business.

BIG OPPORTUNITIES

One main reason for the booming popularity

of seeds and grain – wherein experts

forecasting rising sales for years to come

– is income growth in highly-populated

developing nations. Already observed are

seismic shifts in global consumerism due

to economic growth in the most populous

nation, China. A recent study of 130 nations

by economic analysts FocusEconomics

concluded that the world’s fastest-growing

economy in the next five years will be India,

the second most populous country.

Another reason is the trend for healthy foods,

particularly in developed nations. Shoppers

are increasingly looking for ‘clean-label’

products containing natural and nutritious

ingredients, meaning that seeds and grains

are being added to more foods than ever

before. The best-selling examples of this are

bread, bakery goods, and snack bars – all

produced and consumed in vast quantities.

Market researchers forecast that in the

next five years, or possibly longer, the seed

market will expand in annual value at a

CAGR of 6-8%, rising from US$63bn in 2020

to $85-90bn in 2025. In the same period, the

grain market is expected to expand at a CAGR

of about 6%, from $1,150bn to $1,556bn.

Furthermore, grains include coffee beans, the

source of one of the most widely-consumed

drinks on the planet. Coffee prices reached

new record highs in fall 2021, according to

the World Coffee Organization. Though crop

prices fluctuate due to weather conditions and

variable yields, global demand is increasing.

Over the next five years, the annual value

of the coffee bean market is expected to

increase from $27bn at a CAGR of 6.7%. Much

of this growth is driven by rising demand

for coffee capsules for home consumption

and the opening of new franchise outlets

such as CCD and Starbucks in many nations

worldwide – including China and India.

PROCESSING CHALLENGES

The key challenge facing processors is that

new sales conquests are most likely to be

made in export markets where product

imperfections are not tolerated. It is thus

important for processing lines to detect and

eject foreign materials, defective products,

cross-contaminated products, and products

contaminated with mycotoxins. One

mycotoxin, aflatoxin, is a real concern: this

naturally-occurring poison can contaminate

corn kernels intended for use in foods for

human consumption and for pets, and

yet is extremely difficult to detect.

Another challenge is that supply lags behind

demand for many types of seeds and grains,

but it can take years to plant more crops or

enhance crop yields. This means processors

must be effective at reducing food waste.

Outdated sorting methods that discard large

amounts of good product when rejecting

bad products are unacceptable. Moverover,

rejecting too much good-in-bad is costly.

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 47

Yet another challenge that will become more

widespread is the emergence of genetically

modified (GM) crops. Though the sale of GM

foods will become more common, they are

unlikely to be welcomed by all consumers

and may even be restricted or banned by

some food regulators. Thus, preventing

non-GM foods from becoming crosscontaminated

with GM foods will be essential

for processors. Cross-contamination that

result in products containing unintended

ingredients, such as soy, which are

allergens, must also be prevented.

REASONS FOR OPTIMISM

All these challenges can be met by modern

optical sorting machines. TOMRA Food

offers a wide range of sorting solutions with

various levels of sophistication to perform

tasks of varying complexity. These machines

are calibrated for specific food applications

and highly effective for many types of seed

and grain. TOMRA machines are currently

in operation around the world, sorting seed

and feed corn, dry beans, lentils, etc.

TOMRA’s sorters also deliver other benefits.

These machines can grade to specification,

increase removal efficiency, minimise false

rejects, reduce or eliminate the need for

manual intervention, and reduce or eliminate

dependence on manual labour. The last

point is especially important in developing

nations that rely on manual processing,

which can be imperfect and subject

to human error. Meanwhile, automated

sorters can work for hour after hour with

accuracy, consistency, and efficiency.

Additionally, TOMRA’s machines are designed

to be easy to keep clean, improve food hygiene,

and be easily maintained, reducing line

downtime. Since TOMRA’s machine platforms

are equipped with optimally-located optical

sensors, sorting performance remains stable

even in when working conditions are dusty or

subject to temperature extremes. Users find

little or no degradation in sorting performance

from the beginning of a shift to the end.

WIDE-RANGING SORTING SOLUTIONS

TOMRA’s sorters can inspect materials

passing along the processing line according

to their shape, colour, structure, and

biological characteristics. The capabilities

a machine possesses depends upon its

technical specification, which incorporate

one or more ways of detection: x-ray, highresolution

cameras, lasers, near-infrared

(NIR) optical sensors, and TOMRA’s Biometric

Signature Identification technology.

A variety of TOMRA machines are bestsuited

to seeds and grains: the Ixus

Bulk, ZEA, TOMRA 3C, and Nimbus BSI+,

depending on the specific requirements.

The Ixus Bulk employs the latest x-ray

and imaging technology to detect

high-density foreign materials such as

metal, stones, glass, and plastics.

The ZEA, developed specifically for the

seed corn industry, is an affordable sensorbased

machine for sorting and grading ear

corn husk, defects, disease, and size.

The TOMRA 3C combines high-resolution

cameras with LED lighting plus laser or NIR

units to remove foreign materials and product

defects. This affordable and compact machine

needs very little floor space utilises the TOMRA

ACT user interface. By pouring infeed materials

into a hopper, the feed falls onto a vibration

plate and is spread evenly on an infeed chute.

The materials then fall further into a detection

area, where they are inspected by a dual laser

and double-sided high-resolution cameras. In a

matter of milliseconds, the intelligent inspection

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


48

PROCESSING AND PACKAGING

system rejects all defects. The acceptable

product continues through the accept chute

while the flaws are diverted via the reject chute.

The TOMRA 3C’s technologies has numerous

advantages: the dual laser-induced scattering

removes glass and foreign material; the

double-sided RGB cameras, combined with

high intensity LED lighting, remove small

colour and shape defects; the high-speed

ejection valve results in a very low rate of false

rejects; intelligent auto-cleaning sustains

the machine’s optimum performance; and

the control interface, with a large touch

screen showing application-specific tuning

parameters, is easy for operators to use.

The Nimbus BSI+ combines lasers with NIR,

visible spectroscopy, and TOMRA’s patented

BSI+ scanner, detecting objects’ biometric

characteristics and acting a free-fall machine. A

feed shaker or hopper spreads the product over

the free-fall chute uniformly; after the product

falls down to the inspection zone, it is scanned

by cameras, lasers or BSI+, or a combination of

these. A few milliseconds after the assessment

is made, the defects are hit with a burst of air

which sends them into the rejection zone while

the good product continues its natural free-fall.

The Nimbus’s technologies detect a broader

spectrum than other machines, making more

accurate decisions about the acceptability

and grading of materials on the line. When

equipped with the BSI+ scanner, the Nimbus

is capable of detecting both colour and

chemical composition in the same pass, and

removing unwanted materials and product

defects undetected by other sorters. When

equipped with the Detox laser module, the

Nimbus can also detect the aflatoxin.

One of the businesses using the Nimbus

BSI+ is Legumbres Selectas Sierra Nevada,

a Spanish enterprise specialising in pulses.

Vicente Jiménez Blanes, CEO for Legumbres

Selectas Sierra Nevada, said: “When I first

saw this machine in operation, I knew it was

exceptional, but I never imagined what it

was capable of. The results are amazing:

99.9% product purity, and we have gone

from processing 500kg per hour to a total

installed capacity of 5,000kg per hour. The

leap has been spectacular – installing the

two Nimbus BSI+ machines is the best thing

we’ve done in our company’s 57-year history.”

Another user of the TOMRA 3C and IXUS is

Termont & Thomaes, a Dutch company which

has been specialising in the sale of legumes,

grains and seeds for more than 100 years.

Ettienne Notschaele, process operator

at Termont & Thomaes’ plant in the town

of Biervliet, commented: “With TOMRA’s

machines, product quality and process

quantities both increase. The result of

using the TOMRA 3C and the IXUS is lower

yield-loss and happier customers. We are

also very happy with the guidance and

help we get from TOMRA, whose team

really put their heads together to come up

with solutions which help us progress.”

TEST AND DEMONSTRATION CENTRES

TOMRA provides on-site training for customers

and technical professionals are accessible

via a helpline. With the recently-launched

smartphone app, TOMRA Visual Assist,

TOMRA field service engineers and customers

can work closely together regardless of

distance. The engineer can provide detailed

advice as if present, and both the engineer

and the customer can share

documents or annotate images to

clarify and explain directions.

Before getting to this stage, food producers

can try-out TOMRA’s machines with

their own infeed materials at TOMRA’s

nearest test and demonstration centres.

There are eight demo centres around

the world in California, Chile, Belgium,

Turkey, China, India, Japan and Ireland.

Due to the COVID-19 pandemic, TOMRA

also offers online demonstration centres,

conducted via a live video link where

viewers are encouraged to ask questions,

make requests, and direct one of the

cameras showing the proceedings. After

the test’s conclusion, observers are

provided with a video and detailed report.

Altogether, these demonstrations allow

customers to be certain of a machine’s

capabilities and suitability before deciding

to invest in the technology. FBA

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 49

Delivering better–for–you

nut snacks with

comprehensive systems

Breakthrough design roasts nuts through curtains of oil

Nuts are the popular snack of

choice among consumers who are

aiming for a healthy, nutritious diet.

Manufacturers can leverage through

its growing demand by enhancing

nut production lines with advanced

processing equipment.

Health-conscious consumers

are driving demand for nutritional

snacks, making nuts a contender in

the “better-for-you” snack category.

The expanding list of coating and

seasoning options provides the

opportunity for snack processors

to capture this market. Highperformance

roasting and drying

equipment enhances nut recipes

and ensures consistent results in

the production line — regardless

of flavours, coatings, blends,

recipes, or cooking technique.

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PROCESSING AND PACKAGING

OIL ROASTING AND FRYING

Roasted nuts are cooked by

submersion into hot oil to fry the

product. Basic frying techniques

work well with common nut varieties

like peanuts, almonds, cashews,

pecans, and walnuts. Roasting nuts

enhance flavour and increases

shelf life. Higher-value nuts like

macadamias require specialist

frying techniques and high-quality

cooking oil to enrich their flavour.

The Heat and Control HeatWave

Fryer and Oil Roaster range of fryers

has revolutionised oil roasting with

a breakthrough design that roasts

the nuts through curtains of clean

filtered oil. The oil passes over the

product and through the conveyor,

immediately removing fines.

The consistent oil flow and wiping

action of the conveyor belt clean

fines on the full width of the pan

while the total system oil volume

circulates through a filter in a matter

of seconds, producing what Heat

and Control claimed as "the highest

quality product and cleanest

operation of any nut oil roaster".

Besides providing manufacturers

with savings through reduced oil

usage, the HeatWave Fryers and

Oil Roasters also have the lowest

oil volume of any continuous

roaster, the company added.

DRY ROASTING

The Rotary Dryer Roaster (RDR)

gives processors control in drying or

roasting with its continuous, gentle,

and sanitary manner. High volume

convective airflow, combined with

a gentle rotary motion, ensures all

product is uniformly treated with

heated air. Operators have control

over roasting and drying process

variables, enhancing colour, flavour,

and texture of the product.

The RDR’s design handles the raw

product in a continuous, highdensity

manner through a unique

flighted drum that ensures positive

motion. The drum design facilitates

a continuous first–in–first–out

product flow and has independent

fans and burners in multiple

convection zones. This provides

complete process control that can be

tailored to numerous product profiles.

SEASONING AND COATING

SYSTEMS

Seasoning and coating systems

ensure consistent, uniform

application of both liquid and dry

seasonings. They provide accurately

metered and sprayed liquids and

precisely measured dry powders

which ensure even seasoning

coverage suitable for applications

such as glazing, oil, water, salt, sugar,

dough, chocolate, yoghurt, batters,

and spice-based seasonings.

Food manufacturers enjoy significant

cost savings when using a singlesource

supplier. Heat and Control

has complete solutions for seasoned

and coated nut snacks including

frying, dryer and roasting, seasoning,

coating, conveying, and controls. FBA

The Rotary Dryer Roaster makes a variety of

product characteristics possible by utilising

multiple processing zones

HeatWave is said to have the lowest oil volume of

any continuous oil roaster

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 51

Metal detection, x-ray – Or both?

Both metal detection and x-ray inspection systems play key roles in

product inspection for food and pharmaceutical companies. Choosing

the right technology requires consideration of many factors – starting

with the application.

By Ian Robertshaw, global key account manager at Mettler-Toledo

A layman might consider it an easy

choice: if you are looking for the best

inspection technology designed to detect

metal contaminants, then opt for a metal

detection system. On the other hand, if

you are looking for a system to detect both

metal and non-metal contaminants, then

choose the x-ray inspection system.

There is a kernel of accuracy in this

supposition, because very often, such as

with aluminium and wire, a metal detection

system will be better at detecting metal

than an x-ray system. However, the

decision is not necessarily so simple. For

example, what if you do need to identify

metal contaminants, but the product is

packaged in aluminium foil? The foil will be

seen as a detectable contaminant by the

metal detection system, thus rendering

the system unusable. An x-ray system,

meanwhile, sees straight through the foil to

get a better view of a contaminant inside.

The choice of technology is not simply

about the potential type of contaminant

that you are looking for; part of the

consideration is where in the production

process should the product be inspected.

For example, if your raw product needs

to be inspected before other valuable

ingredients are added then maybe a metal

detection system is best. However, for

end-of-line inspection when packaging

integrity checks are required, as well

as contaminant detection, then x-ray

technology will be more suitable.

What is certain is that product inspection

is a critical part of the food production

process, ensuring that consumers are

confident in the quality and safety of the

products they buy. Food manufacturers

should therefore consider carefully

when choosing whether to equip their

production lines with metal detection or

x-ray technology, or perhaps with both.

There are fundamental differences in

the ways that metal detection and x-ray

inspection technologies work. It is important

for food manufacturers to understand what

these differences are and how they can

impact the ability to perform optimally on

certain product inspection applications.

Application is key here: the nature of the

product, the fill process (ie., vertical form

fill seal – VFFS), the potential contaminant

types, and factors such as the physical

packaging, must all be brought into

the equation when selecting the right

contaminant detection technology. In

addition, constraints on finance and physical

space, and the range of additional quality

control checks should be considered.

METAL DETECTION

Modern metal detection systems can

identify all metals, including ferrous (such

as chrome and steel) and non-ferrous

(brass and aluminium, for example), as

well as both magnetic and non-magnetic

stainless steels. They work through a system

of coils, charged with an electrical current,

to create a balanced electro-magnetic

field. If a product passing through this

field contains a metal contaminant, the

magnetic field is disturbed; this disturbance

is interpreted by sophisticated electronic

circuitry and software algorithms.

A well-designed metal detector for use in

the food industry can detect a pinhead

in a loaf of bread, while a detector for

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


52

PROCESSING AND PACKAGING

and pharmaceutical products, including

measuring mass, counting components,

identifying missing or broken products,

monitoring fill levels, detecting product

trapped within the seal and checking

for damaged product and packaging.

pharmaceutical applications can detect metal

contaminants less than 0.3mm in diameter.

In order to meet industrial demands, the

detector construction must be stable and rigid

enough to eliminate any movement of the

coil system, as even tiny vibrations can cause

rejection of perfectly good products. Airborne

electrical noise can also be problematic,

so it is essential for the metal detector to

operate reliably in a factory environment.

The product effect: When it comes to

inspection capabilities, metal detection is

especially suited to dry products, where

the lack of moisture means the product is

non-conductive, and therefore does not

generate a significant “product effect”.

Products with a high moisture content, or

those that are salty or acidic, are conductive;

as they pass through the metal detector,

they will emit a signal (ie the product

effect) that disturbs the detection field.

Product effect is a major consideration

which can lead to high false reject rates.

Besides the moisture or salt content of the

product, other factors that contribute to

product effect are product temperature,

format, consistency, size and shape, and

orientation on the production line.

Manufacturers can eliminate the impact of

product effect by installing a high-quality metal

detection system that uses a combination of

multi-simultaneous frequency operation and

software algorithms to optimise performance

and reduce the possibility of costly false

rejections. This technology enables the system

to have the right level of sensitivity – picking

up signals from very small metal contaminants

regardless of the application and providing

the highest level of brand protection.

In addition to packaged products, other

applications where metal detection can be

used include loose, unpackaged products;

pumped products such as liquids, pastes

and slurries; bulk powders; or free-flowing

solids under gravity-fall conditions. In

addition, tall, rigid containers such as

bottles, jars and composite containers can

also be inspected. In these applications,

however, inspection would need to take place

before a metal cap or closure is applied.

Type of packaging: Metal detectors using

multiple frequencies simultaneously or

operating at a single low frequency can

be used usually with products packed

in metallised film packaging, depending

on the film thickness. If aluminium foil

packaging, such as foil wraps or products

trays, are used, then the standard balanced

coil metal detectors will not be suitable.

A further aspect to consider – both with

metal detection and x-ray – is product

size, and we will come to this later.

X-RAY INSPECTION

X-ray inspection systems have the capability

to detect a wider range of contaminants

than metal detectors, including metal, glass,

stone, calcified bone, high-density plastics

and rubber. They can also perform a range

of additional in-line quality checks on food

The technology works by generating an

x-ray beam that passes through a product

for inspection and onto a detector. Some

of the x-ray beam is absorbed by the

product and any contaminant present,

and because most contaminants are

denser than the food and pharmaceutical

products that are being inspected, the

contaminants usually absorb more of the

x-ray energy. This difference in absorption

becomes apparent in an image generated

by the x-ray system, which is then

compared to a pre-determined acceptance

standard. The product is accepted or

rejected based on this comparison. When

rejected, the system sends a signal to

an automatic reject system, removing

the offending product from the line.

However, while x-ray can easily detect

these dense contaminants, with

low density contaminants such as

insects, wood and polyethylene film,

detection by x-ray is not possible.

Nevertheless, x-ray systems are able to

inspect a wide range of different product

types, including pumped products such

as slurries, fluids and semi-solids, bulk,

loose products, jars, bottles and cans,

and packaged products, including those

packaged in foil or metallised film.

CHOOSING THE RIGHT TECHNOLOGY

As shown, both metal detection systems

and x-ray inspection technologies have

strengths and weaknesses in the field

of product inspection. The process of

choosing the right system means going

back to the application and carrying out a

hazard analysis and critical control points

(HACCP) or hazard analysis and risk-based

preventive controls (HARPC) audit. This

will identify the risks of contamination

with the application and possible

types of contamination, and a greater

understanding of the requirements of any

customer or compliance related issues.

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


PROCESSING AND PACKAGING 53

MAKING IT SIMPLE

Metal detection or x-ray? The flow chart

(Figure 1) is a good starting point for

identifying the right answer. However, there

is an area of indecision where the application

is not packaged in foil and metals other than

aluminium are potential contaminants. As the

chart illustrates, in these scenarios a more

complex evaluation of options is needed.

Figure 1: This flow chart indicates the right detection system for different products

Critical control points (CCPs) should be

Metal contaminants in non-metal

established to mitigate the risks, and product packaging: This can be complicated. Metal

inspection equipment needs to be installed detection systems are more cost-effective

at these points. If the HACCP/HARPC audit but if the product is very large, a bigger

determines that metal is the only likely detector aperture will be needed, which

contaminant, then a metal detection system can reduce the sensitivity of the detector.

is probably going to be the best solution. If Multi- and high frequency technology

metal and/or other contaminants, such as can help, but a bigger metal detection

glass, stone or dense plastics, are likely to system will be required. X-ray strength

be encountered, then x-ray systems will be can be increased for larger products, but

the best solution. However, there are many the cost of installation increases as size

applications where the choice is less clear, increases. If there is a need to protect

and others where the right answer might be against non-metallic contamination,

to deploy both. Consider these examples: the choice will swing towards x-ray.

Aluminium contaminants in nonmetal

packaging: As a lightweight,

packaging; Performing additional quality

Non-metal contaminants in any

low-density metal, aluminium is hard for control issues: X-ray inspection is the only

x-ray to detect as a contaminant; metal solution, and the additional QC checks can

detection is generally the better solution. justify the additional cost of the technology.

Metal contaminants in aluminium foil Fast/variable line speeds; situations

packaging: Metal detection will be unable where there is limited space: Metal

to spot the contaminants amidst the foil detection (at 400m/min) is able to inspect

packaging unless it is a metallised film; at faster speeds than x-ray (120m/

x-ray is generally the better solution.

min), thus possessing an advantage

if other aspects of the application suit

Metal contaminants in gravity-fed metal detection better. Metal detectors

products: X-ray does not work well with are also less space-consuming than

falling, accelerating objects that do not x-ray detectors, so depending upon

have a uniform direction of travel; metal the application, might be more suitable

detection is the only viable solution.

in factories with limited space.

There may also be situations in which more

than one type of product inspection system is

desirable at different CCPs on the production

line. For example, it may be wise to install

a metal detector early in the processing

line to remove large metal contaminants

that could, if left present, cause damage to

machinery downstream, or fragment into

smaller and less easily detectable pieces.

Further down the production line, an x-ray

machine could then check for non-metal

contaminants, as well as carrying out further

quality control checks. A second, and more

sensitive, metal detection systems at the

end-of-the-line could be used to make a final

inspection for smaller metal contaminants.

In summary, the first step in choosing a metal

detector or an x-ray system for product

inspection is to consider its application – the

type of product, the type of likely contaminant,

and the location of CCPs. Metal detection

offers many advantages for raw product

inspection whereas x-ray inspection provides

multiple product and packaging integrity

checks, in addition to contaminant detection.

While more factors

will influence the

decision,

including

space

limitations,

total cost of

ownership and

productivity

targets, the

application

is where the

assessment

begins.

FBA

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


54

FIRST LOOKS

Borealis

Borealis acquires minority stake in Bockatech Limited

Borealis has announced the acquisition

of a minority stake in Bockatech

Limited, a UK-based growth-stage

green tech business and inventor of

the innovative EcoCore manufacturing

technology platform for sustainable

packaging. The aim is to enable

more global customers, value chain

partners, and supply chain players to

benefit from a broader range of lighter

weight foam-based applications,

primarily in the packaging sector.

Building on a cooperation which began

in 2016 to develop foam injection

moulding solutions for reusable and

recyclable packaging, the partnership

has already generated success

with the 2020 “Close the Loop” pilot

project at Borealis sites in Belgium,

where over a million single-use

drinking cups were replaced with

30,000 EcoCore lightweight cups

that can be collected and washed for

reuse before being recycled. Thousands

of these cups were also used at the

recent COP26 in Glasgow, Scotland.

By intensifying their collaboration, Borealis

and Bockatech are accelerating the

development of more circular packaging

solutions for converters and brand owners

in order to meet demand for packaging

formats with lower environmental footprints.

Bockatech EcoCore uses optimised

polyolefin resins supplied by Borealis to

create mouldings that have skin-foamskin

walls with high strength-to-weight

ratios and thermal insulation. As minimal

investment in new equipment is required to

produce safe and reliable mouldings using

the EcoCore technology, converters can

readily move into more sustainable packaging

formats for a wide range of sectors.

In addition to reusable coffee cups, additional

applications for technology licensing are

foreseen, including more sustainable

reusable packaging types and lightweight

single-use solutions. Applications in

non-packaging product ranges are also

envisioned, as the EcoCore technology

is further advanced and scaled up.

The collaboration seeks to exemplify the

Borealis circular cascade model, where

design for eco-efficiency, reuse, and design

for recycling are key elements integrated

in a complementary and cascading way to

achieve plastics circularity. The EcoCore

technology platform aligns with the Borealis

circular cascade model on all three levels. ■

Clarifruit

Dole Sunshine Company and Clarifruit uses AI to reduce fruit loss

Clarifruit’s AI-powered QC software

platform uses advanced computer-vision

technology to automate fresh produce

quality inspection and evaluation while

analysing factors such as size, colour,

stem colour or any visible defects. The

platform also digitises and standardises

the quality control process, giving accurate

and data, and actionable insights.

The association with Clarifruit began

when Dole was setting up its Sunshine for

All Fund, announced in February 2021.

The US$2m annual fund sought to partner

with young companies and start-ups to

accelerate Dole’s adoption of innovation and

technology and was open to applications

from agri-tech start-ups around the world

that will help Dole deliver on the Dole

Promise to achieve zero fruit loss by 2025.

Barbara Guerpillon, head of Dole Ventures

at Dole Sunshine Company, said: “Our

collaboration with Clarifruit embodies the

objective of the Dole Sunshine for All Fund,

and we hope that other agri-tech start-ups

that are as committed to reducing food

insecurity and food waste will also apply.”

In early 2021, Dole successfully concluded a

pilot project with Clarifruit for its pineapple

exports from the Philippines to six markets

worldwide. The Clarifruit app is currently

used at Dole’s fresh pineapple packing plants

for pre-shipment inspection, as well as at

local markets for inspection upon arrival.

Elad Mardix, CEO and co-founder of

Clarifruit, said: “Dole is our first major

client in Asia to adopt AI in its operations,

and this partnership further supports our

vision for all fresh produce QC to run on a

single, standardised Clarifruit platform.”

Since implementing the Clarifruit software,

Dole has seen a more than twice the

productivity increase and reduction in errorprone

QC reports. In 2022, Dole plans to

scale this technology to additional markets

and fruit categories, including bananas,

papayas, and avocados. This partnership

will target a further 10% reduction in fruit

loss within the next three years. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


FIRST LOOKS 55

Grundfos launches largest CR pump to celebrate 50 years of

pump technology

To celebrate 50 years of its range of CR

pumps, Grundfos has released its latest

CR 255 model. As Grundfos’ largest

vertical multistage inline pump to date,

the latest addition to the CR portfolio

will greatly enhance current energy

efficiency and performance standards

for vertical multistage inline pumps.

Grundfos’ range of CR pumps are the

world’s first vertical multistage centrifugal

inline pumps used predominantly for

water supply, water treatment and

almost all industrial solutions – including

those for high-pressure, hot, dangerous,

flammable, and aggressive liquids. Since

its inception, over 3.5 million CR pumps

now serve industries around the globe.

Industrial operations across different

sectors – from semi-conductor

manufacturing to food and beverage

processing – can be water and energyintensive.

Singapore's non-domestic

sector uses about 55% of its current water

supply and this is projected to increase

to 70% of its future water demand by

2060 1 . With the need for a constant flow

of large quantities of water, Grundfos

CR range is the most efficient way of

handling the production process.

of Grundfos CR offers world-class energy

efficiency.

• Greater cost-efficiency: With power

consumption responsible for 90% of

a product’s life cycle cost, greater

energy efficiency means greater cost

savings. Due to its small footprint, the

CR pumps are also much easier and

less costly to install than other pump

designs.

• Greater reliability: The new

generation of large CR pumps

has been made even more robust

than its forerunners through use

of state-of-the-art technology

in simulation-design, materials,

testing and production. CR pumps

are also equipped with predictive

monitoring, tracking pump health

24/7 and effectively alerts users to

possible process failures, reducing

unnecessary and costly downtime and

also eliminating the need for regular

servicing.

• More options: The new generation

adds even more options to what

was already the most modular

pump programme in the world. With

millions of possible variants in the

CR range alone, users can always

build a Grundfos CR pump to match

their exact specification – whatever

the application.

To ensure every single component is

perfected, Grundfos developed the

latest extension with over 10,000

simulations during the design process,

followed by rigorous real-world testing

before going into production. ■

REFERENCES

1

PUB – Singapore’s National Water Agency.

Water Efficiency Benchmarks.

2

Grundfos, Austrian utility: ‘We didn’t believe

energy savings of this size were possible’.

Please note that the case study references

specifically CR 95; actual pump performance

and efficiency is subject to application and

site operation.

Grundfos

Grundfos’ largest vertical multistage

inline pump, the new CR 255 model

delivers water pressure of up to 400m

and achieves a maximum water flow of up

to 320m 3 /h, the equivalent of supplying

water to 9,500 people. For industrial

processes such as water booster supply,

similar large Grundfos CR pumps have

demonstrated improved performance by

up to 30% compared to regular pumps 2 .

KEY BENEFITS OF THE GRUNDFOS

CR PUMP RANGE INCLUDE:

Greater energy-efficiency: With its

optimised hydraulic design – from impeller

and guide vanes to inlet, discharge port,

sleeve, and diffuser – the new generation

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


56

FIRST LOOKS

HP

Italiya Graphics installs HP PageWide C500 corrugated

press in Asia-Pacific

Italiya Graphics has announced its

acquisition of the HP PageWide

C500 corrugated press to expand

its packaging offering of corrugated

products and digital printing services.

The industrial-scale press will be the

first C500 installed in Australia, enabling

Italiya to provide brands in Australia and

across the region offset print quality,

reduced waste and obsolescence and

turn work around quickly and reliably.

The C500 offers an improved operational

efficiency and a resilient supply chain,

overcoming pandemic uncertainties

and delays. With its true water-based

ink technology, the C500 also ensures

that Italiya’s packaging solutions are fully

sustainable, recyclable and compostable.

Beyond sustainability, the HP PageWide

C500 corrugated press will expand

Italiya’s offerings and services and enable

them to deliver customisable, offset-quality

products with breakthrough time to market.

The C500 allows Italiya to meet consumersafety

requirements of food-compliant,

no plastic lamination packaging and

sensitive products packaging, using

true water-based inks 100% free of UVreactive

chemistries 1 . The HP inks meet

stringent industry requirements such

as USDA FDA 21 CFR, Nestlé guidance,

Swiss Ordinance, and EuPIA.

The C500, based on HP Thermal Inkjet

technology, provides offset print quality for a

wide range of corrugated packaging and display

applications on both coated and uncoated

sheets, delivering sharp text and barcodes,

smooth tone transitions and vivid colours for

low to high migration volume of litho and flexo

jobs. Designed for producing high quality print in

demanding production environments, the press

prints at 75 linear m/min in top print quality with

1200NPI resolution using one million nozzles.

Italiya’s green roadmap includes installing

900+KW solar panels and 500KW batteries,

significantly reducing their carbon footprint. ■

REFERENCES

1

Primary and secondary, non-contact corrugated

packaging, requiring no additional barriers; For

more details on the appropriateness of these inks

on specific packaging applications contact HP for

documentation

Napasol

Napasol launches roast finish module, adding roasting

capabilities to Statisol pasteurisation lines

The Napasol pasteurisation process delivers

enhanced food safety while maintaining the

raw characteristics of nuts. The inclusion

of a roast finish module to the Statisol

pasteurisation line has allowed adding

a precisely controlled roasting step. The

pathogen control step is performed in the

pasteuriser allowing the roast finish module

to deliver a full range of time and temperature

parameters to develop the perfect roast.

The roast finish process allies the benefits

of the batch process with the advantages

of the Napasol product flow. In the Napasol

lines, the product moves through the

processing line safely loaded in bins. The

successive process steps are applied to the

product in the bin in which it is preheated,

pasteurised, roasted and cooled. The

product moves undamaged through the line

without breakage, scuffing, waste, or dust.

This Napasol design has multiple benefits

including better control of pasteurisation

and roasting parameters in a batch process.

With the bin logistics, product damage and

waste are reduced, down time for cleaning

is minimal, and maintenance and operating

costs are low. The batch roast finish module

allows defining recipe parameters for each

nut for reaching specific colour and flavour

development targets. For raw pasteurised

product, the bins pass directly through the

roast finish module without roasting. The

roast finish module can also be retrofitted

on existing Napasol pasteurisation lines.

The first roast finish module goes into

commercial operation at Patiswiss,

Gunzgen, Switzerland in March 2022.

With the Napasol roast finish module, a wide

range of parameters can be applied to produce

desired colours, flavours, and textures. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


FIRST LOOKS 57

Waddington Europe launches mono-material recyclable

meat tray

European thermoforming packaging

specialist Waddington Europe, a

division of Novolex, has introduced

an innovative recyclable tray for

meat, fish and poultry products.

The container, called Piranha, is sealed using

a series of raised teeth that run around

the sealing flange instead of applying a

layer of polyethylene or adhesive, which

are typically used to seal the lid of modified

atmosphere packaging (MAP). The raised

teeth maintain the seal's integrity even

if the flange becomes contaminated

by animal fat, which can interfere with

closure on traditional packaging for

meat, fish and poultry (MFP) products.

With Piranha, greasy contaminants are

forced into the channels between the raised

teeth, leaving the peaks clear and

clean to contact the PET top web.

Under the same sealing temperatures

and dwell time, the top web adheres

to the peaks, creating the seal despite

the presence of contaminants.

During filling-line trials of Piranha,

the problem of burst seals due to

grease contamination on mono-rPET

sealing was cut to almost zero.

As a mono-material package,

the tray is capable of being fully

recycled. Piranha can also be made

with up to 100% recycled PET (rPET)

and is plastic tax-compliant in the UK

“We are always trying to find

innovative ways to reduce our

carbon footprint and promote

circularity, as well as help our

customers and their consumers do

the same,” said Eduardo Gomes,

managing director of Waddington

Europe. “Our packaging development

team has really hit the mark with

Piranha, enabling us to optimise

the use of recycled content

and provide a product that's

capable of being easily recycled

back into food-grade rPET.” ■

Waddington Europe

Empa and Lidl Switzerland develop ecological coating for

bananas

Empa

Empa and Lidl Switzerland have jointly

developed a cellulose protective coating

for fruit and vegetables. The novel

coating is made from pomace, which

are squeezed fruit and vegetable peels.

The innovative project can reduce

packaging and prevent food waste.

than a year developing a special protective

cellulose coating that can be applied to

fruits and vegetables. The result: coated

fruits and vegetables that stay fresh

significantly longer. In tests, the shelf life

of bananas was extended by more than a

week. This significantly reduces food waste.

Plastic packaging in grocery stores protects

fruits and vegetables from spoilage, but

also creates significant amounts of waste.

Together with the retailer Lidl Switzerland,

Empa researchers have now developed a

protective cover for fruit and vegetables

based on renewable raw materials. For

this project, Lidl chose Empa as a partner

because Empa had decades of research

experience with cellulose products.

In Empa's cellulose and wood materials

laboratory, the researchers spent more

"The big goal is that such bio-coatings

will be able to replace a lot of petroleumbased

packaging in the future," said

Gustav Nyström, head of the Empa lab.

The idea is to process pomace into fibrillated

cellulose. Pomace is the solid residue left

over after extracting the juice from fruit,

vegetables or plants. Previously, this plant

leftover was disposed of in biogas plants or

directly on the field; in future, it can used to

create a protective coating for fresh fruit.

The coating is either sprayed onto the fruit

Yellow is the new brown: The lower of these

10-day-old bananas is protected by a

cellulose coating (Photo credit: Manifesto

Films, Lidl Schweiz)

or applied to the produce as a dip and

is easy to wash off. As it is harmless to

the consumer, it can also be consumed

without harm. The potential of cellulose

coatings has not been exploited; there

is the possibility of adding additives

such as vitamins or antioxidants. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


58

FIRST LOOKS

igus

igus receives UL approval for halogen-free TPE cables

igus has received the UL AWM

certification from US organisation

Underwriters Laboratories (UL) for

its TPE cables that do not use fireretardant

halogens as additives. This

marks a first for the testing organisation

to recognise that halogen-free TPE

cables can also meet the fire protection

requirements in the industry.

UL is one of the most important

authorities in the US in terms of product

safety. It has been testing components

of machines and systems since 1894

to determine if they are suitable for

industrial use. Their seal is one of

the prerequisites for a successful

market entry in North America.

Fire protection is a key decisive criterion.

This is because, according to the US

National Fire Protection Association

(NFPA), machine fires are the fourth

leading cause of fires in industrial

environments in the US, closely followed

by fires caused by electrical factors.

"That is why we are particularly pleased

that igus has now become the world's

first manufacturer to receive a UL

seal for halogen-free TPE cables,"

said Rainer Rössel, vice-president

and head of the chainflex cables

business unit at igus. "The approval

demonstrates to our customers that

they have the safety aspect with

chainflex high-end TPE cables."

FIRE PROTECTION CAN BE

ACHIEVED WITHOUT HALOGENS

For this certification, the igus engineers

had to do a lot of persuading. Up to

now, the flame retardancy of cables

has been the key factor in obtaining UL

certification for fire protection. Approval

is therefore only granted to products

containing flame retardants such as

chlorine, fluorine or bromine. These

additives increase the flame retardancy.

Change of perspective: the long service life of the chainflex high-end TPE cables convinced

the testers. This is the first time that halogen-free TPE cables have also received UL

certification (Photo credit: igus GmbH)

However, it has not been taken into account

that the flame retardants generally change

the chemical structure of the jacket and

reduce the mechanical load-bearing capacity.

Therefore, igus started much earlier in the

process: The company focussed less on

preventing a fire from spreading, and more

on how the cable itself caused the fire.

The TPE jacket compounds from igus are

extremely resistant to mechanical loads

and external influences. They can therefore

be used in a wide range of applications:

in small installation spaces of up to 4xd,

on highly dynamic, short travels with

accelerations of 100m/s² or on long travels in

a temperature range from -35°C to +100°C.

At the same time, they are extremely media

resistant, even with special organic oils.

In all of these energy chain applications,

the halogen-free TPE jacket compounds

from igus minimise premature ageing of the

outer jacket by a factor of up to 10 when

compared to the same materials containing

flame retardants. A decisive cause of fire is

reduced. This is because if the jacket does

not break the cable, then it cannot cause a

fire. In other words, a reduction in the cross

section of the cores is impossible due to

the non-existent jacket break. This was an

argument which finally convinced the UL.

FLAME RETARDANCY OF TPE CABLES

IS NO LONGER THE MEASURE OF ALL

THINGS

With these measures, igus made a significant

contribution to increasing machine

safety. The long-term flexural strength

and service life of chainflex cables in the

e-chain have been proven by numerous

practical tests in the in-house igus test

laboratory – and not just for TPE cables.

"So far, customers have already had the

opportunity to choose from 1,044 chainflex

cables with UL approval," Rössel pointed out.

"With the new certification, there are now

more than 200 TPE cables, so we can offer an

almost complete UL certified product range."

Customers in Europe benefit from the cables

being halogen-free, as do those who build

machines for the North American market,

where UL certification of the individual

components is the required rule. ■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


FIRST LOOKS 59

Eco Wrap Stretch Film receives TÜV Austria’s OK Compost

Certificate

Cortec Corporation’s Eco Wrap stretch

film has received the ‘OK compost

IN¬DUSTRIAL’ certificate from TÜV Austria

last November. This certifies that Eco

Wrap conforms to the criteria for industrial

compostability under EN 13432 (European

equivalent of ASTM D6400). Eco Wrap

is an industrial-strength machine grade

stretch film launched by the company

earlier last year. Most applications

requiring three wraps of standard film

can use two wraps of Eco Wrap without

sacrificing strength or protection.

This green packaging solution may allow

users to avoid tariffs, fines, and tip fees in

areas where polyethylene is prohibited or

restricted. Eco Wrap is shelf and curb stable

and will retain its integrity until disposed

of properly. The latest formula of Eco Wrap

uses a certified compostable resin plus

a tackifier additive to make an industrial

strength compostable stretch wrap that can

be used on most standard automated stretch

wrap equipment. This is a breakthrough for

the industrial packaging and warehousing

industries which rely heavily on automated

stretch wrapping to prepare pallets of

goods for storage, inventory, or shipment.

Eco Wrap can be used in numerous

applications where conventional stretch

film is needed, such as agriculture

bundling, corralling of goods for storage

and shipment, pallet wrapping, luggage

wrapping at airports, packaging construction

materials, and transporting furniture.

Eco Wrap is extremely elastic and works

on most existing automated machines.

The film is easily applied by adjusting the

tension. By opting for Eco Wrap, users can

improve their environmental image while

getting the necessary packaging job done.

The development of Eco Wrap marks

a step towards making commercially

compostable packaging more versatile

and widely available globally. This

compost certification of Eco Wrap and

is a breakthrough after many years in

development, making this compostable

machine grade stretch wrap a viable option

for use in several industrial applications.

Eco Wrap is available from Cortec’s

European plant, EcoCortec located

in Croatia, and North American film

production base, Cortec Advanced Films. ■

Cortec Corporation

Syntegon introduces new packaging machine for coffee

Syntegon Technology has expanded its

portfolio for coffee packaging machines

with the PMX packaging machine for

ground coffee and whole beans.

The PMX is composed of individual modules,

making dosing and closing stations, and

the machine design, configurable. Specific

customer requirements can be realised

alongside output efficiency: the PMX packs

up to 65 packages of 500g of whole coffee

beans per minute. The double tube version

of the machine reaches an output of up to

100 packages per minute. All stations are

designed to process recycable packaging

materials and valves made of monomaterials

like polypropylene or polyethylene

to meet sustainable operations.

3D format changes on the closing unit can

also be achieved automatically. If the bag

cross-section format is changed, the machine

will be ready for use again after 30 minutes. It

is therefore suited for packaging formats in

all sizes – various bag variants and closing

elements can be combined. The PMX

produces coffee bags with package weights

between 200 and 1200g, both with upright

and downfolded top parts. The bags are

reclosable via tin tie, labels or adhesive tape.

Manufacturers can also use a spout closure

through which the coffee beans are emptied

out at the packaging side. The "neutrafill"

process ensures aroma protection.

To maximise the print area and create

easy-to-read labels, the full-corner seal

does not have longitudinal seams on the

back of the packaging. By positioning the

full-corner-sealing module in the front

area of the forming tube, the packaging

materials can be retracted within just

a few cycles, reducing material loss

The lower machine height reduces cycle

time, enabling higher packaging speeds.

This also results in a lower drop height for

the coffee beans, reducing the breakage

rate and rejects significantly and leading to

better ergonomics. The full-corner-sealing

can be retrofitted to existing PMX machines

at any time. To keep energy consumption

as low as possible, the PMX is equipped

with condition monitoring. In addition, the

consumption of inert gas and packaging

material can be digitally monitored and

controlled. Machine

data is collected

in real time and

clearly displayed on

dashboards. ■

The PMX is suitable

for numerous

small, medium and

large packaging

formats. Different bag variants and

closure elements can be combined.

Syntegon Technology

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


60

FIRST LOOKS

Krones

Steinecker uses brewer’s grains and yeast as sources of

protein and energy

For most breweries, brewer’s grains

are just what’s left over after brewing

and often merely used as animal feed.

In some cases, breweries even have

to pay for their disposal. However,

much more is hidden in the residual

materials from the brewing process,

providing options for sustainability

and extra business for breweries. A

project pursued jointly by Steinecker

and the two development specialists

Prof Waldemar Reule and Dr. Rainer

Gottschalk demonstrated how this can

be successfully managed. The concept

they have developed is now for the first

time translated into shopfloor reality at

the Ustersbacher Brauerei in Bavaria.

FROM RESIDUE TO RAW

MATERIALS

Spent grains and yeast are residual

materials that contain protein. Whereas

the Brewnomic has so far focused

only on using residual materials

for energy recovery, the project

team has meanwhile developed a

process for material recovery. This

process consists of three steps:

First, proteins are extracted from

the residual materials. This is done

in a three-vessel system, similar

to the concept of the CombiCube

brewhouse. Following dispersion

and hydrolysis, protein is separated

by means of membrane filtration.

In the second step, the remaining

biomass is acidified. After that mineral

fertiliser is obtained by means of an

ion exchanger. This is followed by

energy recovery in the form of biogas

production. The brewery’s wastewater

is also added and purified here.

PROTEIN – HIGHLY SOUGHT

AFTER ON THE MARKET

Protein extraction has proven

particularly profitable for breweries.

Thanks to the trends towards a sustainable,

healthful and vegan lifestyle, demand

for plant-based protein sources is rising

in the manufacturing industry. Potential

buyers of this highly sought-after

raw material include not only dairies

and food-processing plants, but also

producers of food supplements and the

cosmetics industry. Moreover, selling

the mineral fertiliser and the savings

achieved by feeding in biogas also pay

off for the brewery. Thus, the sum of

annual revenues results in a return on

investment (ROI) of just a few years,

which is substantially shorter than that of

a classical biogas plant where the spent

grains are used only for energy recovery.

FIRST-TIME USE IN THE

USTERSBACHER BRAUEREI

The Ustersbacher Brauerei in Bavaria will

be the first to use the concept developed

for spent-grains upcycling in shopfloor

reality. The preconditions are ideal.

“Over the past ten years, we’ve already

implemented a number of measures.

With each of these, we’ve taken one step

at a time towards achieving our goal:

to become an energy-self-sufficient

brewery using the Brewnomic concept.

So it is only logical that our aim now is to

also make maximally sustainable use of

the residual materials from the brewing

process,” explained Stephanie Schmid,

owner of Usterbacher Brauerei.■

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


2022 EVENTS CALENDAR

FEBRUARY

13 – 17 Gulfood Exhibition 2022

Dubai World Trade Centre (Dubai Exhibition

Centre)

Dubai, UAE

www.gulfood.com

MARCH

8– 11 FoodEx Japan

Makuhari Messe

Chiba, Japan

www.jma.or.jp/foodex/en

15 – 17 Food Ingredients China 2022

National Exhibition and Convention Center

(NECC)

Shanghai, China

www.cfaa.cn/lxweb/toIndex.action?type=fic.en

23 – 26 FoodTech International

Jakarta International Expo,

Jakarta, Indonesia

www.foodbeverageindonesia.com

APRIL

4 – 7 Food Pack Asia

Bangkok International Trade & Exhibition

Centre (BITEC)

Bangkok, Thailand

www.foodpackthailand.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

24 - 28 THAIFEX – Anuga Asia 2022

Impact Exhibition & Convention Center

Bangkok, Thailand

www.thaifex-anuga.com/en/

JUNE

15 – 18 ProPak Asia

Bangkok International Trade & Exhibition

Centre (BITEC)

Bangkok, Thailand

www.propakasia.com/ppka/2021/en/index.asp

7 – 10 FOOMA Japan

Tokyo Big Sight

Tokyo, Japan

www.foomajapan.jp/2022/english

22 – 24 Hi & Fi Asia-China

National Exhibition Convention Center

Shanghai, China

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

20 – 22 ANUFOOD China

Shenzhen World Exhibition & Convention

Shenzhen, China

www.anufoodchina.com

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022 61


JULY

7 – 8 FoodTech Qld

Gold Coast Convention and Exhibition Centre

Queensland, Australia

www.foodtechqld.com.au/exhibit

10 – 13 IFT Food Expo

McCormick Place

Chicago, USA

www.iftevent.org

26– 29 BIOFACH 2022

Exhibition Centre Nuremberg

Nürnberg, Germany

www.biofach.de/en

10 – 12 Food Technology Asia

Karachi Expo Centre

Karachi, Pakistan

www.foodtechnologyasia.com

20 – 22 Foodtech Packtech

Auckland Showgrounds

Auckland, New Zealand

www.foodtechpacktech.co.nz

OCTOBER

5 – 7 Fi Asia – Thailand 2022

Bangkok International Trade & Exhibition Centre

(BITEC)

Bangkok, Thailand

www.figlobal.com/asia-thailand/en/home.html

AUGUST

11 – 13 swop 2022

Shanghai New International Expo Centre

Shanghai, China

www.swop-online.com/en

24 – 26 Shanghai International Condiments & Food

Ingredients Exhibition

Shanghai New International Centre

Shanghai, China

www.cfi-expo.com/en

SEPTEMBER

5 – 8 FHA Food & Beverage

Singapore Expo

Singapore

www.foodnhotelasia.com

7 – 9 Asia Fruit Logistica

AsiaWorld Expo, Hong Kong

www.asiafruitlogistica.com

12 – 14 Fi Vietnam

Saigon Exhbition and Convention Centre (SECC)

Saigon, Vietnam

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

12 – 14 Tokyo Pack 2022

Tokyo Big Sight (East Hall)

Tokyo, Japan

www.tokyo-pack.jp/en

25 – 28 FHA HoReCa

NOVEMBER

Singapore Expo

Singapore

www.foodnhotelasia.com

29/11 – WORLD AQUACULTURE Singapore 2022

2/12 Singapore EXPO

Singapore

www.was.org/Meeting/code/WA2020

With the evolving COVID-19 situation, kindly check with

organisers for updates on the related events. Please refer to the

local airports’ websites for the latest travel advisories too.

62 FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


SHOW PREVIEW 63

FOOMA JAPAN 2022 returns

to Tokyo after three years

Centering on Japan's cutting-edge food manufacturing and

processing machinery, FOOMA JAPAN 2022 will feature a line-up of

innovative solutions in food manufacturing.

FOOMA JAPAN is one of Asia’s largest

comprehensive trade show on food

technology, drawing over 100,000 visitors

every year. In its 45th year, FOOMA JAPAN

2022 will be held at Japan’s largest

international exhibition venue, Tokyo Big

Sight, from 7-10 Jun 2022, in accordance to

the guidelines of the Japanese government

and municipality of the host location to

ensure the safety of visitors and exhibitors.

This year’s show will bring together cuttingedge

food manufacturing and processing

machinery, showcasing technology and

services that responding to the changing

needs and demands of the evolving food and

beverage industry. With over 700 exhibiting

companies spanning across a 66,000sqm

exhibition floor, visitors will have the

opportunity to experience next-generational

standards through the operation of machinery

in all fields of food manufacturing. The exhibits

will range from advanced, automated, and

labour-reducing machinery, and sterilisation

equipment, to robots and artificial intelligence

(AI), and food hygiene management.

Held in a hybrid format on both its live

venue in Tokyo and on a virtual platform,

visitors from overseas can participate

in FOOMA JAPAN as well. Furthermore,

a Chinese site will be introduced on the

official website in April, allowing visitors to

gather information in English or Chinese.

CELEBRATING INNOVATION IN JAPAN

Under the theme, “Restart FOOMA”,

FOOMA JAPAN will be undertaking new

innovation projects. A notable example

is a start-up zone which brings together

numerous start-up companies, ranging from

Japan’s venture companies to foodtech

firms. Together, this zone will be presenting

their advanced technology and products.

The FOOMA Award, which celebrates the results

of groundbreaking technological research

and development, will also be inaugurated.

The awards will be presented to Japan’s

best food manufacturing and processing

technology, which showcases and introduces

the country’s technical capabilities to the world.

A SCALED-UP EXHIBITION

As a global trade show, FOOMA JAPAN has

attracted a great number of companies to

display their machinery in action, turning its

exhibition grounds into the likes of a food factory.

This year, exhibitors from over 700 companies

will demonstrate their technology and products.

Deli manufacturing and processing, and

foodtech, are two of the new fields introduced

in this year’s show. Also participating in

FOOMA JAPAN are exhibitors from the

fields of IT and Internet of Things (IoT),

including Japan’s food industry robots. Other

exhibitions include a technology display of

manufacturing management systems, factor

remote observation systems, and ingredient

management systems for reducing food residue.

In response to the global sustainable

development goals, FOOMA JAPAN will also

feature the latest in environmental protection,

and energy-saving and recycling technology.

Following the major trends of the industry,

these exhibitions will direct businesses to

innovative solutions and deliver them to

the next phase of food manufacturing.

In conjunction with the exhibition, FOOMA

JAPAN is also releasing an email newsletter.

Readers who register for the newsletter will

receive the FOOMA JAPAN MAGAZINE, which

contains information on exhibitors and their

products, as well as the latest information

on entering Japan. Registration is available

on FOOMA JAPAN’s official website. FBA

FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022


64

ADVERTISERS’ INDEX

COMPANY

Flexicon

PAGE

01

FOOMA Japan 07

ABOUT US

Heat & Control 05

Lorem Ipsum is simply dummy

text of the printing and

typesetting industry.Lorem

Ipsum has been the industry's.

igus 09

NOT JUST AN EDUCATIONAL JOURNAL

Connects advertisers to the right audiences in

the Food and Beverage industry

Kerry Taste & Nutrition 21

OUR ADVANTAGE

Circulated amongst industry stakeholders

and professionals, FBA has a subscriber

base of 8,000.

Sweegen 11

With the eBook, print advertisements

can be seen across digital platforms,

enabling greater reach and exposure.

YAMATO Scale

Outside Back Cover

Food & Beverage Asia

Download our electronic version

into your devices.

For information, visit us www.foodbeverageasia.com or

For advertising contact enquiries, us at sales@pabloasia.com

please contact us at sales@pabloasia.com

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FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022

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