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Food & Beverage Asia April/May 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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APRIL / MAY 2022

www.foodbeverageasia.com

An alternative price for protein

Photo courtesy of DSM

Going overseas: A way out for Chinese plant-based meat brands?

How digitalisation and IoT can keep the production line moving


2

CONTENTS

15

MARKET INSIGHTS

15 The future of nutrition: Five

trends to watch out for in

2022

18 An alternative price for

protein

BITING ISSUES

20 MISTA / PGP International

21 Capsoil FoodTech / CP Kelco

22 Gavan / Pharmactive Biotech

Products

23 Sweegen

24 Euromed

25 Symrise / Tate & Lyle

36

INGREDIENTS

26 Collagen peptides: The key

to unlocking innovations in

holistic health and wellness

28 Hitting the sweet spot in

confectionery

30 Going overseas: A way out

for Chinese plant-based meat

brands?

34 How enzymes are

revolutionising the food

industry and reducing waste

36 Vegan fish alternatives: The

next big wave in plant-based

innovation

38

ON THE TABLE

38 Sugar, stevia, and everything

nice

40 Redefining the future of

plastic

42 Going micro: Food

biotechnology strengthens

the future of food

44 Overcoming barriers to

automation

FOOD & BEVERAGE ASIA APRIL / MAY 2022


CONTENTS 3

57

PROCESSING & PACKAGING

46 How digitalisation and IoT

can keep the production line

moving

48 Ekro completes installation

of SEALPAC thermoformers

51 Food safety takes priority in

design

54 Smith’s Snackfoods installs

large-scale bulk handling

system for new chip line

57 Debunking misconceptions

about tubular drag

conveyors

64

FIRST LOOKS

60 Heat and Control / Collo

62 Dinkle / Xeikon

63 ADISRA

64 Archroma / Munson

65 igus

66 GEA / Krones

68

SHOW PREVIEW

68 FOOMA JAPAN reopens at

Tokyo Big Sight with over 800

exhibitors

70 The countdown is on for

THAIFEX - Anuga Asia 2022

REGULARS

4 Editor’s Note

6 News

71 Events Calendar

72 Advertisers’ Index

FOOD & BEVERAGE ASIA APRIL / MAY 2022


4

EDITOR’S NOTE

Opening doors and

breaking barriers

Agatha Wong

Assistant Editor

As the food and beverage industry continues

its forward momentum towards progress and

development, accessibility becomes key in

enabling consumers to reap the latest benefits

and innovations.

In an interview with Food & Beverage Asia,

Gautam Godhwani, managing partner of

Good Startup, discusses the ways alternative

protein companies can scale and optimise

their production to meet consumer demands

and achieve price parity with conventional protein. He shared: “As we

attain a greater variety of ingredients, improve processes and increase

scale, plant-based meats will reach price points that are much more

attractive for consumers.” (pp. 18)

PABLO SINGAPORE

Publisher

Publications Director

Senior Editor

Assistant Editor

Graphic Designer

Circulation Manager

PABLO BEIJING

General Manager

PABLO SHANGHAI

Editor

William Pang

williampang@pabloasia.com

Jamie Tan

jamietan@pabloasia.com

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

Meanwhile, a case study by Zhou Yu, strategic communications

advisor of The Foote Group, and Xinwei Zhang, a doctoral researcher

at the University of Helsinki, examines Chinese plant-based meat

companies, and how they might be able to better penetrate and

achieve prominence in both local and overseas markets through

combining their selling points and integrating the diverse competitive

strategies practised in the Chinese market (pp. 32).

On the manufacturing end, igus is offering low cost automation as

a way to minimise barriers to entry for small- to medium-sized firms

to automated solutions. With the company’s selection of robots

and components offered in a modular, easy-to-assemble format,

producers can optimise their business operation and maximise

productivity.

Similarly, Brett Rickman, branch manager — Asia, of tna solutions,

highlights the potential benefits manufacturers can reap from

digitalising their business operations. By adopting digital innovations

and the Internet of Things (IoT), consumers can “reduce downtime and

improve profitability”, removing any potential cost disadvantages in

the short term (pp. 47).

Likewise, with this issue of Food & Beverage Asia, we hope to bring to

our readers a curated selection of stories covering the most pressing

issues and topics and to support you with the latest updates on the

manufacturing realm of food and beverage industry.

LET’S CONNECT!

@foodandbeverageasia

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Food & Beverage Asia incorporates the

Official Publications of the Singapore Institute

of Food Science & Technology.

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FOOD & BEVERAGE ASIA APRIL / MAY 2022


NEWS 5

FOOD & BEVERAGE ASIA APRIL / MAY 2022


6

NEWS

Kerry joins Australian Food Pact to deliver sustainable

food waste solutions

Kerry has joined the Australian Food

Pact, a commitment to Australia’s goal

to cut food waste by half by 2030.

As part of the agreement, Kerry will set

targets to cut food waste in its operations

in line with the international best

practice set out in the Target Measure

Act process. The company will also work

with supply partners to reduce food

loss and waste in its supply chains.

Kerry will also quantify food waste in its

operations using the World Resource

Institute’s Food Loss and Waste Accounting

and Reporting Standard and encourage

major supply partners to do the same. This

will include an assessment of the volumes of

food saved, lost or wasted in food donated,

Kerry is committed to reducing food waste in its

operation following the partnership with Australian

Food Pact

composting, energy from waste and landfill,

among others, with the intent of turning

surplus and wasted food into food recovery

to benefit businesses and the community.

As part of its commitment, Kerry will

also lead or support initiatives and goals

including working with food rescue and

relief organisations to ensure no food that

are safe for human consumption goes to

waste, and increase the amount of safe,

surplus food suitable for use as animal

feed donated to farmers with a goal of

increasing farmer donations by 50% by

proportion of surplus food, all by 28 Feb

2025. Food waste will also be considered in

Kerry’s new product development process

as it refreshes existing product lines or

introduces new products to the market.

“Stop Food Waste Australia welcomes Kerry

Australia to the Australian Food Pact and

thanks them for committing their time

and resources to the bold and important

goal of halving Australia’s food waste by

2030,” said Mark Barthel, COO of SFWA. ■

Mondelēz moves operations onto all-digital workspace

Orange Business Services has been

tasked to transform Mondelēz International

with an all-digital communications

platform based on Microsoft Teams.

Cadbury, Chips Ahoy!, Oreo and Ritz

are some of the Mondelēz International

brands whose operations will now be

unified on a single, global platform.

Orange will manage the Microsoft

Teams platform, which will improve

communication and collaboration among

Mondelēz International’s offices, factories,

warehouses and

contact centre agents on a massive

scale, encompassing 80,000 employees

across operations in approximately 80

countries. Besides removing private

branch exchange (PBX) systems, Orange

will take over and manage Mondelēz

International’s global communications

platform end-to-end, including voice

capabilities in markets such as China, India,

the Middle East and Russia. Embedded

cloud flexibility will enable Mondelēz

International to scale their platform to

grow and expand into new markets.

Some of the benefits expected

once the implementation is

completed by the end of

2022 include cost

optimisation, a simpler

IT vendor ecosystem

with multi-cloud

orchestration

to manage

the voice transformation, and a platform

for new digital innovations.

Orange will also integrate ecosystem

partners to provide voice and video solutions

for additional functionality. Mondelēz

International’s contact centre platform will

leverage the Orange global network and

employ advanced analytics, automation and

AI capabilities. This will enhance various

business functions, such as HR, payroll, and

customer care, improving the customer journey

experience and providing greater insights.

The same mix of technology provides

Mondelēz International with a global

360-degree oversight of their entire operations.

With advanced analytics and monitoring

capabilities, Orange can identify possible

points of disruption and deploy proactive

maintenance prior to issues arising. In addition,

a self-care portal provides visibility and an

enhanced communications experience. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


NEWS 7

Datalogic acquires machine

learning and deep learning

software organisation, Pekat

Datalogic, an Italian company working in the automatic data

capture and process automation markets, has acquired Pekat,

a developer of machine learning and deep learning algorithms.

The latter offers innovative software based on artificial intelligence

(AI) algorithms that can be adapted and proposed in different fields

of applications and compatible with different devices and platforms.

“Customers are increasingly implementing automated

solutions to enable their workers to focus on more complex

and higher-value tasks. Machine learning and deep learning

are key technologies to help them achieve this goal. Being

able to count on the newly acquired Pekat, at a time of great

challenges such as those imposed by the current global scenario,

also enables us to evolve towards AI solutions, which will be

fundamental in meeting the constantly evolving needs of our

customers,” said Valentina Volta, group CEO of Datalogic.

The joint offer will allow Datalogic to widen its product range

with cutting-edge and easy-to-integrate solutions, to be offered

to customers across industries to increase productivity and

support their growth. The hardware-agnostic software can be

used on third-party devices and platforms at the same time.

Petr Smid, founder and CEO of Pekat, added: “At Pekat, we believe

that tools such as AI and machine vision improve the efficiency

of processes in a wide variety of industries, with huge benefits

for customers. By using AI, computer vision, and machine

learning, automation will make the world better and faster. Our

technology is independent from application areas and permits

autonomous processes in different sectors, from production to

transportation and logistics, up to retail. We are proud to join

forces with Datalogic to expand the business worldwide.” ■

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services help you to forge your path.

www.syntegon.com

FOOD & BEVERAGE ASIA APRIL / MAY 2022


8

NEWS

Bioiberica and ByHealth bring native type II collagen to China

Bioiberica has partnered with

ByHealth, a Chinese dietary supplements

supplier, to develop a new product for

its joint health brand – Highflex. The

collaboration aims to educate Chinese

consumers about the benefits of collagen

supplementation on joint health.

ByHealth’s Highflex

type II collagen

tablets leverage

Bioiberica’s native

(undenatured)

type II collagen

ingredient,

Collavant n2,

which has been

shown to improve

knee discomfort

and function 1 .

The tablets are the first product to result

from the companies’ strategic partnership,

and boosts ByHealth’s Highflex offering,

which saw a 29.25% revenue increase in

H1 2021 and is already the leading joint

health brand in China. By partnering

with Bioiberica, ByHealth aims to

capitalise on the untapped potential of

new product development with native

type II collagen and respond to the

growing number of consumers looking

to support their mobility with effective,

convenient products across the country.

“[China] has a large ageing population and

an emerging health-conscious younger

generation, but collagen for joint health

and mobility is a relatively new concept.

There is therefore significant opportunity

for brands looking to target Chinese

consumers – especially if they educate

them about the benefits of collagen beyond

skin and beauty,” commented Jaume

Reguant, healthcare director at Bioiberica.

He added: “Bringing together ByHealth’s

well-respected brand with our technical

understanding has allowed both

companies to reinforce its place in a

fast-growing mobility market. We’re

very proud to have been able to work

so closely with the team at ByHealth to

bring Highflex type II collagen tablets

to life and provide consumers with an

effective solution that helps them achieve

their health and wellness goals.” ■

REFERENCES

1

Bakilan, F. et al. Eurasian J. Med. 2016;48:

95-101.

Barry Callebaut expands chocolate factory in Australia

The Barry Callebaut Group has celebrated

the official opening of its factory expansion

in Campbellfield, Victoria, Australia. Spanning

across 11,000m 2 , the facility is equipped with

chocolate refining and conching lines, thus

corresponding to the increasing demand

for high-quality chocolate in Australia.

Jo Thys, president Asia-Pacific, Barry

Callebaut, said: “This factory expansion

underlines Barry Callebaut’s ongoing

commitment to Australia. The facility

further strengthens our regional

footprint in Asia-Pacific, producing safe

and high-quality products. The move

is in line with our ambition to locate

production close to our customers.”

The investment expands the existing

Campbellfield factory, which was acquired

in 2020. The new factory lines add

significantly to the total production capacity

of the Australian factory and its range of

offerings. The offerings now include liquid

chocolate, compound, buttons, chips as well

as specialties such as coatings and fillings.

Through its facility in Campbellfield, Barry

Callebaut can serve the food industry in

Australia, from global and local food

manufacturers to artisanal and professional

users of chocolate.

Denis Convert, managing director for Australia

at Barry Callebaut, said: “I am proud that

our gourmet chocolates have been brought

into the country for many years now. Today,

I am even prouder that our high quality,

‘Made in Australia’ products are available in

higher volumes, creating more chocolate

happiness for our local consumers. With the

expansion of our Campbellfield factory, we

are well positioned to become the leading

chocolate manufacturer in Australia.” ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


NEWS 9

Transforming global

food production to

maximize food

safety and minimize

food loss by

making sure every

resource counts.

www.tomra.com/food


10

NEWS

Wanda Fish Technologies enters collaboration with Tufts University

Food-tech start-up Wanda Fish

Technologies has signed two agreements

with Tufts University to advance the

company’s goals in the emerging field

of cultivated fish. Under a licensing

agreement, Wanda Fish gains exclusive

rights to certain intellectual property in

fish cell cultivation developed by Tufts

researcher David Kaplan, whose work

focuses in the field of cellular agriculture.

Additionally, a two-year sponsored research

agreement with the university supports

Kaplan’s research into cellular agriculturebased

production of fish tissue. Taken

together, the moves will significantly propel

Wanda Fish’s strategies for producing

sustainable, tasty, cultivated fish fillets.

Wanda Fish was formed last year with

financial and technical support from the

Israeli Innovation Authority (IIA) and in

conjunction with the The Kitchen FoodTech

Hub. Having secured US$3 million in its

pre-seed funding round led by The Strauss

Group’s, The Kitchen FoodTech Hub, it has

also gained investments from Peregrine

Ventures, Pico Partners, CPT Capital, and

MOREVC. The development team in Israel

is led by Malkiel Cohen, R&D director at

Wanda Fish, who is recognised for his works

in stem cells and genome engineering

for the biomedical and AgTech fields.

To create a multidisciplinary R&D team,

Wanda Fish turned to Kaplan, whose

expertise on cultivated meat has recently

won him a $10 million grant from the US

Department of Agriculture to establish the

first national center in the US dedicated

to research in cellular agriculture.

“We start with a single, one-time sample of

a real native fish muscle and fat tissues,”

explained Kaplan. “We then pursue the

replication of the biological growth of fish,

with the nutritional attributes, including

protein and omega 3 content, as well as the

flavour and textural properties. The results

are clean, safe fish free of microplastics,

mercury, or other chemical toxicities that are

commonly found in some of the wild catch.” ■

BENEO invests €7.7M into new warehouse for improved efficiency

BENEO has announced a quadrupling of

the storage capacity at its Offstein facility

in Germany, to further improve its efficiency

and strengthen the company’s business

contingency resilience. The new high-bay

warehouse, which opened in February,

allows for increased storage of BENEO’s

crystalline functional carbohydrates Isomalt,

Palatinose and galenIQ. With a €7.7 million

investment in this fully automated facility,

BENEO continues to further improve its supply

chain robustness and reduces transport.

The new 25m-high warehouse has a storage

capacity of more than 8,500 Euro pallets,

and is located close to both the packaging

and shipment operations at the production

site in Offstein. Together with external

warehouses worldwide, the addition of

storage capacity in Offstein further supports

BENEO’s multi-storage strategy for improved

business contingency. Furthermore, transport

ways are reduced as a larger proportion

of functional carbohydrates is now stored

on-site than in external warehouses.

In their crystalline form, BENEO’s functional

carbohydrates store well in humidity and

temperature monitored facilities, such as

the new warehouse. The fully-automated

high-bay facility allows for a higher proportion

of direct loading and is freeing up personnel

from the storage and retrieval process to be

used more efficiently in other onsite activities.

The production plant for BENEO’s Isomalt was

opened in Offstein in 1989 and large-scale

capacity expansion was undertaken at the

site in 2002, with Palatinose launched in

2005. These low glycaemic ingredients can

be used in confectionery, bakery, cereals,

dairy, sports nutrition products, special

nutrition and many more applications. The

sugar beets that are used as the basis for

Isomalt, Palatinose and galenIQ are sourced

from close proximity to the facility. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


NEWS 11

Acquisition of Naturepak Beverage expands Elopak's footprint

into MENA

Elopak has completed its acquisition of

Naturepak Beverage from Naturepak, a whollyowned

subsidiary of Gulf Industrial Group,

and Evergreen Packaging International, a

wholly-owned subsidiary of Pactiv Evergreen.

The acquisition of Naturepak, a provider of

fresh liquid carton and packaging systems

in the MENA region, sees the addition of

local production facilities in Morocco and

Saudi Arabia to Elopak’s extensive existing

global network, which already encompasses

customers across 70 countries. At the same

time, it boosts annual production capacity

by more than 2.5 billion cartons, supporting

the company’s ambition to meet the

growing demand for sustainable packaging

solutions. The acquisition will also provide

access to a strategic customer base in the

fresh beverage carton segment in key growth

markets, many of whom are global blue chip

FMCG players and strong regional champions.

The acquisition marks a key milestone in

Elopak’s growth strategy. Having listed on the

Oslo stock exchange in 2021, the company is

seeking to capitalise on its strong track record,

growing geographical footprint and investment

in sustainability-focused innovations to target

organic growth of 2-3% per annum. It is pursuing

new business opportunities across both

traditional and non-traditional segments, as

well as driving the plastic to carton conversion.

“Going forward we are excited to share our

sustainable packaging solutions with Naturepak

Beverage’s client base and work hand-inhand

with them to find ways to reduce their

carbon footprint and empower consumers

to make environmentally conscious choices,”

said Thomas Körmendi, CEO of Elopak.

“As we strengthen our presence in the region,

we continue to bring new products to market

that provide natural and convenient alternatives

to plastic bottles that fit within a low carbon

circular economy. We are ready to leverage

our expertise, market-leading technology

and skills to grow our presence in the region

across products, segments and markets.” ■

The flexitarian way of living.

Tasty and nutritious plant-based ingredients.

A mind-boggling 25% of consumers globally are flexitarians. They are drawn to plant-based options because of

their healthful appeal, ecological convictions or the pleasure of trying something new. BENEO helps you develop

plant-inspired options that are simply delicious. Sharpen up your recipe with natural ingredients that bring out

pure flavours and exciting textures. Create a taste experience consumers will thoroughly enjoy with new and

inspiring dairy-free or meat-free recipes. What will be your signature ingredient?

Follow us on:

www.beneo.com

FOOD & BEVERAGE ASIA APRIL / MAY 2022


12

NEWS

Symrise Research & Technology reveals the multiple facets of

science-powered flavour creation

Symrise’s Research & Technology (R&T)

department in the taste, nutrition and

health segment has written an essay on

the scientific, technological and human

factors that support flavour creation.

relevant role for the flavour. For this, we use

human senses in synergy with technology,”

explained Dr Katharina Reichelt, director

of functional flavour solutions, R&T

taste, nutrition and health at Symrise.

Firstly, the R&T department receives a

project brief with defined objectives and

characteristics. It then works towards the

end goal to provide its customer with a

consumer-preferred solution that meets

their particular specifications. This may

involve creating a completely new solution

or reconstructing an existing taste.

“We start the process by decoding the

inherent principles of a sample that meets

some of the characteristics requested by

the customer. This helps us to get to know

the taste actives and sensory key drivers.

We also learn which ingredients play a

Symrise's key technologies combine

chemical separation methods with

sensory analysis, while flavour creators

can identify which ingredients impart the

different tastes and smells. The company

leverages on artificial intelligence (AI)

with digital tools like predictive modelling,

which help screen the existing Symrise

portfolio to search for suitable ingredients

creators can use to create a flavour.

“We use technology to conduct accelerated

stability tests, predict shelf life and assess

behavior under variable conditions such

as temperature and humidity. Only after

Science-powered flavour creation at Symrise

(Image: Symrise)

another round of sensory testing, we will

incorporate the taste in an end product

application. After that, we ask a panel of

consumers to test it and to give their own

feedback,” said Sylvia Barnekow, director of

food and science application technology,

R&T, taste, nutrition and health at Symrise. ■

BASF steps up to reduce product-related emissions

BASF has reaffirmed its ambitious

climate targets. By 2030, BASF aims to

reduce its greenhouse gas emissions

by 25%, and is maintaining its goal of

net zero emissions globally by 2050.

BASF is pursuing a make-and-buy

strategy, which includes investing in own

renewable power assets and purchasing

green power from third parties. At its

investor update event, BASF provided

an overview of the various measures the

company is implementing at different sites

to reach its corporate climate targets.

• Ludwigshafen: Development of new

technologies and implementation

of new steam supply concept

• Antwerp: Aspiration to become first

Verbund site to approach net zero

in 2030

(Image: BASF)

• Zhanjiang: Planned as a frontrunner

in sustainability from the outset

• Schwarzheide: Prototype for the

transformation at mid-sized sites

By using green power, low-carbon steam,

bio-based feedstocks and highly efficient

processes, BASF is able to offer its customers

net-zero products and products with a

low product carbon footprint (PCF). It has

developed an in-house digital solution

to calculate the PCFs for approximately

45,000 sales products. In this tool, BASF

currently has to use industrial averages

and values from commercial databases

as the basis to include upstream Scope

3 emissions. In order to create more

transparency on Scope 3 emissions, BASF

is working with suppliers to improve data

and to support them by sharing knowledge

of evaluation and calculation methods.

During the period from 2021 to 2025, BASF

continues to expect that capital expenditures

of less than €1 billion will be needed to

develop the low-emission technologies

and scale them up in pilot plants. In this

timeframe, it plans to bring the first new

carbon management technologies to scale

and accelerate the switch to renewable power.

Significantly higher investments are then to be

expected for the construction of production

plants using the new technologies. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


14

NEWS

ICCO secures funding from the WTO and EU to address cadmium

contamination in cocoa beans

The International Cocoa Organisation

(ICCO) has announced the commencement

of the implementation of the project

on “Improving capacity building

and knowledge sharing to support

management of cadmium levels in cocoa

in Latin America and the Caribbean”.

Cadmium, a naturally occurring chemical

element, can have adverse health effects

when consumed in contaminated foodstuffs.

The European Commission Regulation No.

488/2014, which came into force in January

2019, sets “Maximum Residue Levels”

(MRLs) for cadmium in foodstuffs, including

specific cocoa and chocolate products.

The project will be implemented in Colombia,

Ecuador, Peru and Trinidad and Tobago for

a total cost of US$551,000, with a grant of

out of $382,000 from the WTO’s Standard

and Trade Development Facility (STDF) and

€60,000 in co-financing from the European

Union. Participating countries will provide

the remainder of the financing requirements

as their counterpart contribution.

Project implementation will commence

in March 2022 and will last for two

years. Expected results include:

• The creation of a platform or network

to share information and establish

continuous dialogue among research

institutes to build consensus on

standardised testing protocols and best

practices for cadmium mitigation and

remediation.

• Capacity building and enhanced

expertise of cocoa producers and

stakeholders in the application of

standardised protocols.

• Improved knowledge and better

understanding of possible sources of

cadmium presence in cocoa growing

areas through analysis and mapping

of hotspots and recommended best

practices for mitigation and remediation;

and

• Development of a training curriculum

and training of master trainers who

will lead the transfer of knowledge on

cadmium mitigation and remediation to

cocoa farmers and traders in the region.

This project is one among other efforts

from the ICCO to ensure that cocoa beans

produced and exported meet food safety

standards worldwide. ■

DMK Group introduces vegan products under MILRAM

DMK Group has expanded its product range

to include plant-based products. Offered under

the MILRAM brand, the products include a

cocoa drink, a rice dessert and vegan puddings.

Available in vanilla and chocolate

flavours, the oat-based pudding features

the natural taste of bourbon vanilla or

selected Rainforest Alliance-certified

cocoa, without the use of preservatives,

artificial flavours or flavour enhancers. The

ingredient list has also been designed to

be more comprehensible for consumers.

The same applies to MILRAM's oatbased

rice dessert. Packed in a 1kg

soft pack, the rice dessert is ideal for

enhancing with fruit or cinnamon as a

dessert or whole meal. The new desserts

are produced at the Erfurt site.

With the oat-based MILRAM Kakao Drink,

the brand has also launched a variant of

products in the mixed milk drink segment,

giving new impetus at the shelf. The classic

MILRAM Kakao has a market share of 19%

in Germany, according to the company

which is also in the front ranks in terms of

demand in food retailing. The plant-based

alternative is produced at DMK's Zeven site.

In addition, the company plans to launch

further new products in the retail section

in the future.

A campaign will also be launched shortly

with the new products. To appeal to the

younger target group, the campaign has

been designed to be more modern and

lifestylish than MILRAM Dairy. At the same

time, it remains visually aligned with the

MILRAM brand world, which is familiar

to consumers throughout Germany. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


MARKET INSIGHTS 15

The future of nutrition:

Five trends to watch out for in 2022

To formulate better products for their customers, brands must

understand the trends that have shaped consumers’ priorities

and preferences in recent years

By Vicky Davies, global marketing director, performance, active and medical nutrition,

FrieslandCampina Ingredients

The food and nutrition industry has

seen rapid change in the trajectory

of consumer trends in recent

years. The pandemic has caused

a heightened focus on issues like

health and immunity, while the

constant evolution of technology

and social media is redefining how

consumers educate themselves on

everything — including nutrition.

Adopting tangible and sustainable practices

will be vital to earning consumers’ trust

FrieslandCampina Ingredients has

used the latest consumer and market

insights to identify and analyse

five of the key trends influencing

the nutrition industry in 2022 and

beyond. As a healthier and more

sustainable future is within reach,

these top trends are poised to inspire

brands to develop new innovations

that offer consumers what they want.

PUTTING THE PLANET FIRST

In 2021, consumers listed “health

of the planet” as their top global

concern — surpassing “health

of the population” for the very

first time 1 . While environmental

concerns are not new, more people

are increasingly concerned about

the health of the planet, leading

to more demand for action.

Nearly half of global consumers made

changes to their diets in the last two

years to align with their sustainability

goals 2 . However, consumers know

they cannot reverse global warming

alone — 65% want food and nutrition

brands to do more to protect the

environment 2 , but greenwashing

and contradictory information

generates challenges for consumers.

Brands need to earn consumers’ trust

by adopting sustainable practices

that are meaningful and tangible.

Consumers are not looking for vague

label claims, they want the companies

they choose to make a real difference.

Transparency is key here, and brands

that can demonstrate the clear positive

effects they are having onthe planet will

hold the most weight with consumers.

However, consumers could be particularly

sceptical of brands that claim multiple

sustainability benefits without evidence.

One UK study suggests that as

many as two-thirds of adults are

wary of environmental business

communications, but seven in 10

would trust a brand’s claim more if

they have a proven track record of

delivering benefits to nature and

people3. One thing is clear: genuine

sustainability efforts, communicated

honestly, are the way to go in 2022.

STAYING RESILIENT AGAINST

LIFE’S CHALLENGES

The COVID-19 pandemic might be

the most significant and recent

example of global physical and

psychological challenges. From

concerns over immune health to the

stresses caused by lockdowns and

restrictions, the pandemic has caused

higher levels of anxiety, depression,

post-traumatic stress disorder,

psychological distress and stress

in eight countries 4 . Consumers are

eager to recover and fortify themselves

through building resilience in both

FOOD & BEVERAGE ASIA APRIL / MAY 2022


16

MARKET INSIGHTS

Flexitarian diets can offer consumers the freedom to choose between plant-based and conventional food types

body and mind. In fact, 60% of

consumers say that improving

their general health and wellness is

their top priority in 2022 2 , and they

are achieving this by focusing on

health, mood, and physical fitness.

With more people searching for

ways to improve mental health,

sleep — one of the key functions

in mental wellbeing 5 — remains

a core priority. Consumers are

taking action, with 38% having

made changes to improve their

sleep in the past 12 months 6 .

Physical health is also a priority.

The restriction of outdoor activities

over the past few years has given

many a new appreciation for the

importance of physical activity for

overall well-being. Hence, 60% of

consumers now say they exercise at

least three times a week 2 . Consumers

are looking for solutions that can

keep them feeling strong, and this

trend offers a great opportunity

for brands to own the space and

explore the best formats, health

benefits and habits that will convince

consumers to trust their product.

THE FUTURE IS FLEXITARIAN

For some time, protein has been the

dominant macronutrient. However,

in 2022, more consumers are

making the switch to plant-powered

protein. However, with the rise of

the flexitarian diet, consumers

can exercise more freedom in

their diets, without completely

removing certain foods. Today,

over 25% of consumers consider

themselves to be flexitarian 2 . The

reasons for adoption may vary

but health is the main driver.

In 2021, the top reason for

consumers including plant proteins

in their diet was health 1 . Where

traditionally, plant-based diets were

followed as part of an individual’s

values or religious or cultural beliefs,

the emphasis on health has led to

more people embracing a flexitarian

diet. While 41% of consumers say

they would not be able to give up

dairy long-term 2 , they may include

plant-based alternatives as a part

of a balanced diet. The freedom

to choose between animal and

plant-based products is incredibly

valuable for consumers and brands.

Through this newfound flexibility,

consumers are free to choose

what feels and tastes best to

them, allowing brands to develop

plant-based foods that satisfy

consumers’ tastebuds as well as their

nutritional needs. FrieslandCampina

Ingredients has developed Plantaris,

a new plant protein powder built

on pulses, perfect for creating

plant-based solutions for healthconscious

consumers. The constant

development of technology in the

plant-based nutrition industry

has also made this a good time

for brands to innovate.

HOLISTIC HEALTH STARTS IN

THE GUT

Gone are the days of diet culture.

Today’s health-conscious people

are focusing on balance and holistic

well-being — and the gut could be

the key to achieving it. Consumers

are increasingly linking the gut to

other areas of health, believing

immune health to be most influenced

by the gut. They also recognise that

the composition and activity of gut

microbiota also impact energy levels,

sleep and mood, and much more 1 —

FOOD & BEVERAGE ASIA APRIL / MAY 2022


MARKET INSIGHTS 17

health concerns that are already at

the fore of consumer priorities.

Nutritional supplements that

influence the balance of gut

microbiota and offer multiple health

benefits will be popular. However, it

is important to consider consumer

knowledge on the topic: although

two in three consumers recognise

the importance of gut health in

achieving overall well-being, they

are not necessarily aware of the

ingredients that support the gut 1 .

Research shows that people are

more likely to believe in a product’s

effectiveness if they are familiar

with the ingredients 1 . Therefore,

clear labelling on the benefits of

emerging ingredients, such as

prebiotics or combined synbiotics,

is a must. Going back to basics and

emphasising familiar ingredients

like protein, vitamin C and iron can

also build trust, while continued

off-pack education is crucial for

building consumer awareness

around emerging solutions.

Prioritising wellness is not merely for the young – senior consumers will also be searching for

health solutions catered to their needs

GROWING OLD, GOING STRONG

By 2050, one in six people will be

over 65 years of age – an increase

from one in 11 people in 2019 7 . With

an ageing population comes new

perceptions on what it means to age.

As there is no longer a set blueprint

for ageing, older populations are

discovering for themselves what

makes them feel good.

It is unsurprising then, that 55% of

over 55s agree that ageing healthily

means staying fit and active 8 . For

many, this means staying strong,

but the impact of ageing on the

body leaves half of over 65s

worried about their strength as they

age 9 . Therefore, brands have the

opportunity to develop solutions

that combat loss of strength and

keep consumers leading active lives

for longer. Moreover, with 90% of

older consumers preferring food and

drink over traditional supplements,

it is key that brands take formats

into consideration 10 . Tasty treats

and drinks are still popular with

older people — a protein-packed

cookie with benefits to support

strength can provide a moment of

indulgence to a customer group

that often suffers from pill fatigue.

Brands that are not targeting older

populations will be missing out

on a large demographic. Healthy

ageing is at the forefront of many

minds in 2022, and the trend is

expected to grow and evolve in

line with the ageing population.

In such a fast-moving industry,

it can be difficult to keep up

with the constantly shifting

trends at the top of consumers’

priorities. However, these everchanging

trends create a wealth

of opportunities for brands to

earn their place in consumers’

hearts and minds. By embracing

these changing priorities, brands can

offer new and exciting products for

consumers, shaping the future of

the food, drinks and supplements

industries — in 2022 and beyond. FBA

REFERENCES

1

Innova, ‘Top Ten Trends’, 2022.

2

FMCG Gurus, ‘Top Ten Trends’, 2021.

3

YouGov poll, 2021

4

Jiaqi Xiong et al., ‘Impact of

COVID-19 pandemic on mental

health in the general population:

A systematic review’, Journal of

Affective Disorders, 277, 2020.

5

Sleep Foundation, ‘Mental Health

and Sleep’, 2020

6

Innova, ‘Health and Nutrition Survey’,

2021.

7

United Nations, ‘World Population

Prospects: the 2019 Revision, 2019

8

Innova, ‘Beauty and Personal Care

Survey’, 2021.

9

FMCG Gurus, 2019.

10

Innova, ‘Ageing Well Report’, 2021.

FOOD & BEVERAGE ASIA APRIL / MAY 2022


18

MARKET INSIGHTS

An alternative price for

protein

Despite its growing popularity, the alternative protein scene

still faces many challenges with cost and production.

Agatha Wong speaks with Gautam Godhwani, managing

partner of Good Startup, to find out how the production

of alternative proteins can be optimised to attract more

consumers.

Alternative protein, despite

having entered the mainstream,

is still commonly associated and

perceived as a “niche product”. In

your opinion, how can alternative

protein break away from this

“niche product” label, and what

are your recommendations to

alternative protein producers to

appeal to wider consumers?

Gautam Godhwani: Consumers

purchase products based on two

primary factors – taste and price.

As “alternative proteins” come

closer to achieving these objectives

across animal product categories

such as meat, seafood, dairy and

eggs, consumers will adopt them in

increasing numbers, and over time

will drop the label “alternative” and

simply refer to them as “proteins”.

To reach this point, we will not only

utilise plant-based technologies

like those available today but

microorganism- and cell-based

technologies, which can produce

specific proteins and achieve the taste

and texture of meat as animal cells are

grown outside the animal. Ultimately, a

combination of plant-, microorganismand

cell-based technologies will create

products indistinguishable from meat,

available at a reasonable price, yet

healthier for consumers and the planet.

Despite growing demand, plantbased

alternatives still cost

more than animal products. Is

there a reason why this is so,

and how can plant-based meat

producers innovate to better

scale production costs?

Godhwani: Plant-based meats are

still early in their development so the

ingredients and processes utilised

to create them are also in a nascent

stage. As we attain a greater variety

of ingredients, improve processes and

increase scale, plant-based meats

will reach price points that are much

more attractive for consumers.

The animal agriculture industry

also receives subsidies of various

kinds from governments across

the world. Without them, their price

would be comparably higher as well.

As governments recognise that

alternative proteins are better for

both consumers and the planet, it is

likely they will also provide incentives

to adopt alternative proteins, similar

to the subsidies available for clean

energy today. This will raise awareness

and accelerate adoption as well.

A Good Food Institute article,

When will the price be right?,

projected that plant-based meat

might achieve price parity with

conventional animal-based protein

by 2023. Can you share with

us your views on this, and how

might producers of other types

of alternative proteins achieve

price parity sooner as well?

Godhwani: Plant-based meat is

a broad category. It encompasses

various foods like beef, pork, chicken

and more, and different offerings such

as ground meat and whole cuts. As

technologies and processes improve,

we will increasingly see prices of

plant-based meats match animal

products, category by category. While

it is difficult to predict when this may

happen due to the volatility of supply

chains and macroeconomic conditions

today, we can be confident that an

increasing number of meat categories

will match animal products over time.

The other factor here is government

subsidies, which are available

for animal products in many

countries and food categories,

but not for alternative proteins.

This will shift over time as well.

Do you agree that the plantbased

meat supply chain is less

complex than traditional livestock

agriculture? Even so, what are

some of the opportunities and

challenges plant-based foods

have brought forth to the supply

FOOD & BEVERAGE ASIA APRIL / MAY 2022


MARKET INSIGHTS 19

chain, and how is Good Startup

helping to address these issues?

Godhwani: The plant-based supply chain

is considerably more diverse than traditional

livestock culture due to its myriad

ingredients, processes and products.

Alternative proteins as a whole encompass

not only plant-based but microorganismand

cell-based technologies as well. Each

of these technology stacks has its supply

chain, which is rapidly evolving. Plantbased

technologies need to utilise new

ingredients, create better formulations that

are less expensive, and create better taste

profiles that are healthy and sustainable.

We remain very excited about companies

in the supply chain and their contribution

to advancing the sector. Over 50%

of our 19 investments to date are in

companies improving the supply chain,

rather than end consumer products.

In your opinion, will meat alternatives

completely replace traditional

meat? And how will the current

supply chain meet the growing

demands of plant-based diets?

Godhwani: As we look to 2050 when

the planet will have a population of 10

billion people with a substantially larger

middle class by percentage, we know

that we will face a protein shortage with

our current food system. As a result,

alternative proteins will fill an essential

gap in feeding the population.

However, these products are also

increasingly designed to have better

nutritional profiles and are produced

more sustainably. As these products

achieve taste and price parity, we see

a significant number of consumers

shift to these alternatives. Taking a

very long-term perspective, eating

meat from an animal will become

a novelty, just as eating alternative

proteins is viewed as a novelty today.

with us your opinion on cultivated

meat, and do you foresee these

innovations finding acceptance

among consumers despite complex

technical, social and ethical issues?

Godhwani: Cultivated meat is a promising

technology that is comparably early in

its development relative to plant-based

foods. The end product is molecularly

identical to conventional meat, with

the exception that the cells are grown

outside the animals. Due to its design, the

meat is high quality, free of antibiotics,

hormones and contaminants, more

nutritious, produced more sustainability,

and without harming animals.

More than ever, consumers want products

they love to eat which are also good for

their health and good for the planet.

Cultivated meat enables consumers to

eat great tasting meat, improve their

health and help the planet. Regulatory

authorities around the world

are actively working

to ensure that these

products are safe and

monitored regularly

as they evolve.

Singapore offers

the most advanced

regulatory pathway in

the world for cultivated

meat, and as the early

adopter, has already shown

that these

products

are safe.

FBA

Microorganism-based, lab-grown and

cell-based meats – these are the

other meat alternatives

that have emerged

into the market.

Can you share

FOOD & BEVERAGE ASIA APRIL / MAY 2022


20

BITING ISSUES

MISTA

MISTA members create the platform’s first plant-based product

MISTA has announced the launch of

its first member co-created product: a

plant-based yoghurt base that can help

get customers from development to

market quickly. The yoghurt base was

co-created by MISTA members AAK,

Chr. Hansen, Givaudan and Ingredion,

Made from high quality, sustainable,

clean label ingredients, MISTA’s new

plant-based yoghurt base is said to set

a new benchmark for a great tasting,

universally appealing plant-based

yoghurt. The yoghurt brings together

a wide range of technologies that

include plant-based proteins, designer

cultures, specialised protein binders and

flavours with functional enhancers.

Catherine Bayard, global product

manager at Givaudan, highlighted the

company's protein binder and masker

flavour solutions have helped mask off

notes in plant-based proteins, while also

enhancing the flavour profile and release.

Greg Aloi, vice-president of customer

co-creation and applications at Ingredion,

added: "Ingredion's highly dispersible and

clean tasting pea and faba proteins provide

the nutrition, taste and mouthfeel that

is key to a great plant-based yoghurt."

Chr. Hansen supported the creation with

its texturising cultures to help improve

the performance of the plant proteins and

starches to create an appealing mouthfeel.

Ted Lengwin, plant-based business

development lead at AAK, continued:

"AAK's functional combination of fats

that are tailor-made for a smooth and

creamy mouthfeel gives the yoghurt

a dairy-like taste."

Samples of MISTA’s plant-based yoghurt

base are available now for customers in

the US, Europe and some parts of Latin

America. Any large, small or emerging brand

can utilise this base to accelerate their

time to market and tweak the formulation

to meet their brand requirements. ■

PGP International

Prolifica offers versatility in development of plant-based protein

To meet the increased consumer

attention on environmental sustainability

along with a focus on personal health

and well-being, PGP International, a

division of Associated British Foods

Ingredients, has developed Prolifica,

a range of texturised pea protein.

The growing trend for vegetarian or

flexitarian diets has created a need

for more plant-based protein options,

especially when it comes to familiar

products such as burgers, sausages or

meatballs. Consumers are looking for the

same taste, texture and experience

of traditional meat products while

feeling like they are eating healthier

and being more sustainable.

The Prolifica range consists highquality

pea protein, and is an

allergen-free and non-GMO solution

which mimics the texture of meat.

It offers several combinations of

shape, size and protein content,

allowing food manufacturers to

create products more specifically

to their applications. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


BITING ISSUES 21

Reimagine coffee with Capsoil’s oil-based functional ingredients

Capsoil FoodTech, by Prodalim, has

delivered innovation to the coffee

pods space by adding extra functional

ingredients to the beverage. Its

platform provides new opportunities

for coffee lovers to boost their coffee

routine with more than just a wakeup

beverage. The company uses coffee

pods as a delivery system to infuse

coffee with multiple ingredients

awarding added wellness benefits.

Capsoil developed an advanced

method for incorporating oil-based

nutrients into coffee pods. This has

opened the doors to coffee fortified

with oil-soluble ingredients, such as

medium-chain triglycerides (MCTs),

CBD, vitamins A, D, E, and K, and

others. The technology takes any

oil-based compound and converts it

CP Kelco offers nature-based offerings to meet formulators’

demands for improved taste, texture and a cleaner label

CP Kelco has announce a new portfolio of

offerings to support product development

in the dynamic, fast-growing market of

plant-based meat alternatives. The new

range of solutions includes nature-based,

cleaner label-friendly ingredient options

for formulating plant-based burger

and sausage alternatives and helping

deliver a meat-like eating experience.

KELCOGEL MA-60 Gellan Gum acts as an

alternative to methylcellulose. It adds bite

and texture for an enjoyable meat-like

eating experience. In addition, it is very

easy to work with and process-friendly,

producing a less-sticky dough for forming

burger patties. Gellan gum, made by

fermentation, is already considered a go-to

functional ingredient for solving plant-based

protein challenges and is widely used in

plant-based, dairy alternative beverages.

to a self-emulsifying powder. Unlike some

conventional powders, this novel process

results in a dry, free-flowing powder that

dissolves easily in either hot or cold liquids.

Itay Shafat, PhD, scientific director for

Capsoil FoodTech, explained: “Capsoil has

a next-gen solution for many issues I faced

in my previous positions. Most vitamins

and antioxidants are not water-soluble, and

For extra juiciness, GENU Pectin MA-50 can

be used in combination with KELCOGEL

MA-60 Gellan Gum or another gelling

agent. The pectin is upcycled from spent

citrus peels, a by-product of the juice

industry, and is an easily recognisable,

consumer-friendly ingredient used in

a variety of foods and beverages.

GENU Texturizer MA-1 is a multifunctional

solution which provides juicy texture as

well as both hot and cold bite, enabling

a more robust formulation and a meatlike

eating experience. It is a blend of

carrageenan, extracted from red seaweed,

and methylcellulose which could present an

opportunity for those looking to extend their

product line into plant-based sausages.

NUTRAVA Citrus Fiber boost is a clean

label-friendly fibre ingredient that enables

unable to deliver the active compound

from the pod to the cup. Another

challenge is the stability when mixing

functional ingredients with coffee,

which typically involves heat.”

Capsoil’s technology can convert

any oil or oil-soluble ingredient into

a water-soluble powder that can be

incorporated into a hot beverage. It

demonstrates high stability, even in hot

temperatures. Oil-based antioxidants,

such as lycopene or astaxanthin are also

gaining momentum among consumers,

as are cannabis-derived ingredients.

Capsoil powders are fully watersoluble

and blend well with coffee

powder to give the coffee the kick it

needs. All of Capsoil’s formulations

are solvent- and chemical-free. ■

starch replacement in plant-based meat

alternatives. Made from sustainably

sourced citrus peel, a byproduct of the

juice industry, it stabilises emulsions and

provides water-holding capacity which

increases cooking yield and juiciness.

In addition to innovations that will help

alternative protein product developers

today, CP Kelco is also collaborating on

next-generation solutions outside their

current portfolio that will accelerate the

shift to a more sustainable food system. ■

Capsoil FoodTech CP Kelco

FOOD & BEVERAGE ASIA APRIL / MAY 2022


22

BITING ISSUES

Gavan

Gavan’s optimises spirulina blue colouring for hot and cold drinks

A technology developed by foodtech

start-up Gavan has enabled the

fading, or create a complex binding of

the colour-degradation process, cause

creation of a wide array of natural blue pigments and minerals that can deposit

colourings for hot and cold drinks.

sedimentation in the final application.”

Derived from spirulina, this new natural

blue holds up under high-heat processing

and in low pH, enabling full pasteurisation.

The platform allows for a full spectrum

of stable shades of blue. The new

colouring formulation is ideal for hot

beverages such as tea and coffee, as

well as functional drinks and sport drinks.

Such products typically require specific

production parameters, including infusion

in boiling water or acidic medium.

“A growing trend in beverages is fortified

drinks with high amount of vitamins

and minerals,” said Yael Leader, head of

product for Gavan. “These ingredients can

react with the pigment and accelerate

Phycocyanin is a pigment-protein complex

found in blue-green algae that naturally

produces a beautiful pure blue. Gavan

utilises its innovative technology to

extract phycocyanin from spirulina and

produce a stable, natural blue colourant.

Gavan’s non-GMO technology extracts and

optimises the colourant, without damaging

the source, and enables the extraction of

multiple compounds from the whole spirulina,

without waste. The technology protects the

colourant from fading, even at pH as low

as 3.0 or when pasteurised at 90°C for 30

seconds. In addition, the platform’s control

over particle size offers improved stability

throughout the final product’s shelf life.

“Gavan’s technology enables us to transform

spirulina or other plant-based compounds

and sources into easy-to-use, waterdispersible

food colourings suitable for

hot and cold beverages,” contributed Itai

Cohen, CEO and co-founder of Gavan. “It

has no impact on flavour, and maintains

a clear, clean label. Our advanced

platform can revolutionise plant-based

products across multiple categories.” ■

Pharmactive Biotech Products

Aged Black Garlic moves into gummies space

Pharmactive Biotech Products has

introduced Aged Black Garlic+ (ABG+),

with a sweet, “social” flavour that is

odour-free and thus suitable for functional

gummies. The ingredient delivers wellness

benefits and will not stimulate reflux the

way fresh garlic might. Grown from a

special variety of garlic, and cultivated

just two hours from Pharmactive’s

facility, it is gently processed using

green technology. This method

generates very low waste and significantly

reduces the environmental impact.

Traditionally, aged black garlic is produced

by ageing whole bulbs of a selected

Spanish species of fresh garlic at high

humidity and low temperatures for

several weeks. ABG+ is produced using

the company’s ABG Cool-Tech ageing

technique. Aged black garlic develops a

distinctive sweet flavour during ageing,

while losing its typical garlic flavour and

aroma due to allicin degradation. It can

be easily included in various formulations,

easily masking with fruit or other flavours

any slight garlic notes that might remain.

The company recommends blending

its ingredients with fruits flavours

such as blackberries, raspberries,

blueberries, or strawberries.

ABG+’s primary active ingredient – S-allyl

cysteine (SAC) – is relatively stable, allowing

it to be incorporated during the mixing

stage of gummy ingredients, just before

setting. This ensures that each gummy

will contain a precise portion of the 250mg

recommended daily dose. Pharmactive

Biotech offers different versions of

ABG+ to perfectly adapt to specific

formulations. These include different

concentrations and formats: ABG+10,

ABG+10 organic, and ABG+25+. ABG+ has

EFSA-pending claims for cardiovascular

health, cholesterol, immunology, and

antioxidant properties. The low daily dose

of 250mg per day for ABG10+ allows it to

be successfully combined with various

ingredients in multiple formulations,

especially those ingredients that can

provide complementary mechanisms

of action for the desired category. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


BITING ISSUES 23

Sweegen expands signature stevia footprint in Mexico

Sweegen’s Signature Bestevia portfolio of

nature-based sweeteners and sweetener

systems will be accessible to brands in

Mexico after the country’s food safety

authority has adopted the Codex Alimentarius

(Codex) specifications for steviol glycosides

produced by different technologies. This

includes Sweegen’s bioconversion method

for producing clean and non-GMO stevia

sweeteners, such as rebaudiosides B, D, E,

I, M, and N. Codex is the international food

safety organisation under the auspices of

the World Health Organization (WHO).

Adopting the rigorous Codex framework

for stevia technologies provided a

streamlined approach for reviewing and

approving Sweegen’s clean and sustainable

bioconversion process. This approval

by Mexico will provide greater access

to less common and better-tasting

steviol glycosides at scale and a more

sustainable supply of zero-calorie

ingredients with a taste closest to sugar.

The new regulatory development opens

doors for Sweegen to introduce Signature

sweetener systems to brands, in addition

to its rebs D and M, thus further expanding

product developers’ sugar reduction toolkits.

Sweegen’s LATAM Innovation Studio is located

in Mexico City and serves the entire region.

Obesity, diabetes, and its associated diseases

are prevalent in Mexico and are leading public

health concerns. Adult obesity increased by

42.2% from 2000 to 2018. In 2016, Mexico

declared an epidemiological alert as a result of

high rates of diabetes and obesity after a WHO

report published in 2015 raised awareness on

serious health issues and supported Mexico’s

sugar tax on all non-alcoholic beverages with

added sugar in 2014. UNICEF also reported

that Mexico is the largest consumer of

ultra-processed products, including sugary

drinks, in Latin American countries. With the

beverage sugar tax, fewer people bought soft

drinks, resulting in an overall decline of 7.6%

With the Codex adoption, brands have new

opportunities to connect with consumers

by delivering a full sugar-like taste in food

and beverages without the calories. ■

Sweegen

Create Better-For-You Condiments

That Make Tasty Complements

Sweegen’s team of Taste Blazers have created a

total toolbox of Taste Blazer Full Solutions, made

with Signature Sweeteners, that allow for up to

100% sugar reduction.

With delicious sweet taste profiles, velvety

mouthfeel, and rich textures, your better-for-you

sugar-reduced condiments will make the tastiest

complements.

You have a choice. Choose well.

© 2022 Sweegen

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

FOOD & BEVERAGE ASIA APRIL / MAY 2022


24

BITING ISSUES

Euromed

Botanical extracts may support healthy ageing and an

active lifestyle

A study published by the sports physiology

department at the Universidad Católica

San Antonio de Murcia (UCAM) 1 , Spain,

has revealed significant improvement in

muscle strength and muscle fitness in

subjects aged 50-plus who combined

moderately intense strength training

with a 12-week daily supplementation of

natural extract of Spinacia oleracea L.

Researchers investigated the efficacy

of daily consumption of four 500mg

capsules of Spisar spinach extract or

a placebo, combined with a resistance

training programme, on skeletal muscle

fitness during a 12-week randomised,

double-blind, placebo-controlled clinical

trial. Study subjects – 45 healthy males

and females aged over 50 – had to

undertake three one-hour, moderateintensity

training sessions per week.

At the end of the study, both the

experimental and placebo groups had

better muscle strength, as evaluated by

isokinetic and isometric dynamometry,

yet the improvement was significantly

higher with Spisar than the placebo.

Compared to the placebo, muscle quality

also improved to a greater extent when

combining training and Spisar intake.

Increased muscle mass and improvements

in quality of life questionnaires were also

greater with Spisar than the placebo

group, although not significantly.

The authors conclude that Spisar in

conjunction with physical exercise may

exert overall “all-body strengthening”

adaptogenic activity, and may be beneficial

for improving muscle fitness and the

maintenance of muscle health, both of

which are crucial for healthy ageing.

Spisar is obtained from the nutrient-rich

leaves of spinach cultivated in Southern

Spain and gently processed with the

Pure-Hydro Process, an eco-friendly

extraction technology using only purified

water as a solvent. Spisar is standardised

for 20-hydroxyecdysone (20E) – the major

naturally-occurring ecdysteroid in plants.

The newly launched Spisar complements

Wellemon lemon extract which offers

potential health-promoting properties for

cardiometabolic, vascular, cognitive and

nutriti-cosmetic applications, overcoming the

low solubility and, therefore, low bioavailability

of most citrus flavanones such as hesperidin.

Once ingested, flavanones exert health

benefits through their metabolites circulating

in the body, therefore bioavailability is crucial.

A recent clinical study of the CEBAS-CSIC

– a research centre within the Spanish

National Research Council (CSIC) – compared

the eriocitrin-rich Wellemon extract with

an hesperidin-rich orange extract 2 . The

researchers compared the metabolism

and bioavailability of flavanones from

Wellemon as well as the orange extracts,

and analysed changes in metabolites

in the participants’ blood and urine.

The study demonstrated that eriocitrin in

Euromed’s Wellemon has high bioavailability

compared to hesperidin (equal amounts).

Concentrations of all metabolites, including

hesperidin metabolites, were higher and more

quickly detected after Wellemon intake, than

after the consumption of orange extract.

Therefore, Wellemon can provide a higher total

concentration of bioactive metabolites not

achievable with the intake of hesperidin alone.

It even appeared to compensate for the high

interindividual variability in the production

of derived bioactive intestinal metabolites.

Moreover, the pharmacokinetic study showed

for the first time in humans, that intake of

eriocitrin from lemon extract yields both

lemon and orange metabolites, meaning the

intake of Wellemon provides both eriocitrin

and hesperidin metabolites, at a lower dosage

compared to hesperidin. It is also worth

noting that systolic blood pressure remained

stable in subjects consuming Wellemon, but

increased slightly in those supplementing

with orange extract following the high-fat,

high sugar meal given to participants. ■

REFERENCES

1

Pérez-Piñero, S.et.al (2021): A 12-Week

Randomized Double-Blind Placebo-

Controlled Clinical Trial,Evaluating the Effect

of Supplementation with a Spinach Extract on

Skeletal Muscle Fitness in Adults Older Than

50 Years of Age. Nutrients 2021, 13, 4373.

2

Avila-Galvez M. et al. (2021): New Insights into

the Metabolism of the Flavanones Eriocitrin

and Hesperidin: A Comparative Human

Pharmacokinetic Study. Antioxidants 2021, 10,

435. https://doi.org/10.3390/antiox10030435

FOOD & BEVERAGE ASIA APRIL / MAY 2022


BITING ISSUES 25

Symrise demonstrates robust and sustainable supply chain

for high quality diana food strawberry ingredients

To meet the demand for strawberry

consumption and application, Symrise has

developed a broad portfolio of srawberry

ingredients for diana food that includes

powders, flakes, crunchies, and crunch’flakes.

To deliver a broad portfolio of strawberry

ingredients, Symrise has built a worldwide

network of sourcing capabilities. At

present, the company responsibly sources

strawberries from Chile, Morocco, Spain, and

Italy. This global strategy enables Symrise

to provide a broad range of strawberry

ingredients meeting different features

whether it relates to competitiveness, a

specific quality such as infant food, or a

specific certification such as organic, which

requires a composition up to 100% from

fruit or diverse organoleptic properties. It

also ensures a reliable supply chain all year

long. Symrise’s long-term relationships

with farmers, supported by regular visits

and audits from our in-house agronomists,

guarantee the high quality of the selected fruit,

the full traceability of agricultural practices,

and the ability to supply certified ingredients

that meet the client’s specific needs.

Tate & Lyle to acquire Chinese dietary fibre business

Tate & Lyle has announced the signing of

an agreement to acquire Quantum Hi-Tech

(Guangdong) Biological, a prebiotic dietary

fibre business in China from ChemPartner

Pharmatech for a total consideration

of US$237 million.

nutrition, and to meet growing consumer

interest in gut health. It also significantly

expands Tate & Lyle’s presence in China

and Asia, and extends its capabilities to

create solutions across food and drink

utilising its speciality ingredient portfolio.

Symrise product brochure for the diana

food portfolio enables customers'

product development teams can

more easily identify the strawberry

ingredient that best suits their functional

and sensorial requirements.

The company also produced a video,

“The Iconic Strawberry: A Global

Favorite, from Soil to Spoon.” The video

focuses on sourcing and highlights

the specific, long-term partnerships

the company has entered into with

strawberry farmers in Chile. The video

features direct commentary from some

of these farmers about the keys to their

relationship with Symrise, including

their ideal climate conditions, reduced

agro-chemicals treatment, interactions

with company agronomists, and

proximity to the production plant. ■

The transaction is subject to approval

by the shareholders of ChemPartner,

a public company that is listed in

China, of which Quantum is a wholly

owned subsidiary. Completion

is expected in Q2 2022. ■

Symrise Tate & Lyle

Quantum engages in the research, development,

production and sale of fructo-oligosaccharides

(FOS) and galacto-oligosaccharides (GOS).

The acquisition of Quantum significantly

strengthens Tate & Lyle’s position in dietary

fibres, bringing a high-quality portfolio

of speciality fibres, R&D capabilities and

manufacturing processes and technologies.

The acquisition expands Tate & Lyle’s ability

to provide added-fibre solutions for its

customers across a range of categories

including dairy, beverages, bakery and

FOOD & BEVERAGE ASIA APRIL / MAY 2022


26

INGREDIENTS

Collagen peptides: The key to unlocking

innovations in holistic health and wellness

Collagen peptides, as the building blocks of the human body, can play

an important role in formulating solutions for today’s health conscious

and discerning consumer.

By Pauline Huang, marketing manager of health and nutrition at Rousselot

The pandemic has changed nearly every

aspect of our daily lives, and consumer priorities

are no exception. Maintaining good health and

a strong sense of well-being have always been

important, but now they are at the top of the

list for a majority of global shoppers*. This is

not the only factor that has changed, however.

Following two years of isolation, restriction and

sacrifice, today’s health-conscious consumer

is not willing to compromise to fulfil their

wellness goals. Where they once may have

turned to “quick fix” diets or a short course of

intense workouts, 65% of Chinese shoppers

now are eating healthily more often and 57%

have taken up a regular exercise regime*.

At the same time, 60% say they want to see

more innovation when it comes to taste and

texture in wellness solutions*, in addition

to expected advancements in functional

benefits. In this new landscape of “have it all”

nutritional needs, collagen peptides have an

important role to play as an all-in-one solution.

Rousselot’s Global Innovation Centre in Ghent,

Belgium (Image: Sebastien Borda)

From helping shoppers stay active at every

stage of life, to boosting beauty from within,

collagen peptides give brands the opportunity

to address a wide range of trending concerns.

GETTING TO KNOW COLLAGEN

INGREDIENTS

Collagen is one of our body’s central building

blocks. It is responsible for supporting the

integrity and elasticity of virtually every

connective tissue, including bones, skin,

tendons, ligaments and cartilage.

In its native form, however, the collagen

protein molecule is difficult for the body to

digest – this is where hydrolysed, highly

bioavailable collagen peptides like Rousselot’s

Peptan offer an advantage. Finding insights

on the mechanism of action for these

peptides was the aim of a fundamental

study* led by Rousselot in collaboration with

sustainable food and agriculture development

research institute INRAE and contract

research organisation (CRO), Triskelion.

Targeted analysis of human serum drawn

after Peptan intake showed increased levels of

hydroxyproline-carrying dipeptides, well-known

in scientific literature as markers for collagen

bioavailability and are described to carry

bioactivity. Investigating the transformation

that different types of collagen peptides

undergo during digestion and absorption, the

study confirmed and strengthened conclusions

of previous studies*, proving that Peptan

collagen peptides are well digested, no matter

the animal source, as during the digestion and

absorption process, the average molecular

weight drops and they become similar.

Collagen peptide ingredients like Peptan offer a

world of functional benefits (Image: Sebastien

Borda)

More precisely, the human serum analysis

revealed the presence of bioactive

hydroxyproline-carrying dipeptides in the

blood after Peptan ingestion. These dipeptides

(hydroxyproline-glycine and prolinehydroxyproline)

contributed significantly

to the total increase of hydroxyproline, the

characteristic amino acid of collagen, in

the blood. This means that Peptan collagen

peptides can be efficiently digested, absorbed,

and delivered to the site of action — whether

administered in capsule, powder or gel form.

Upon closer inspection, however, the

more targeted benefits they can bring

to specific consumer groups presents

even more potential for innovation.

STEPPING UP SPORTING

PERFORMANCE

The fitness world has always been about

prevention — a factor that has grown in

importance during the pandemic. Now acutely

aware of the important role exercise can play in

FOOD & BEVERAGE ASIA APRIL / MAY 2022


INGREDIENTS 27

maintaining a strong immune system*, many

consumers are adopting a more proactive

approach to exercise, which emphasises a

close connection between mental and physical

wellbeing. Research from Innova Market

Insights predicts that 46% of global consumers

plan to exercise more as a result of the crisis,

and a further third want to consume more

supplements*. Therefore, by emphasising

benefits like wellness and mobility support,

along with sensory aspects that contribute to

a more pleasurable consumption experience,

manufacturers can appeal to consumers’

bodies and souls.

Establishing a long-term fitness plan is not

the only challenge facing today’s consumers.

In an increasingly connected world where

information — both correct and incorrect —

abounds, it can be difficult for shoppers to

find the right habits and supporting solutions

for their needs. Active and sports nutrition

brands can play a key role in educating

consumers about their products in a clear

and transparent way without promising

“quick-fix” solutions. They can do this by

highlighting the value of gradual, permanent

lifestyle changes in contrast to crash dieting,

as well as ensuring all their functional

foods or supplements feature ingredients

backed by robust scientific evidence.

In 2019, Rousselot partnered with scientists

at Newcastle University to carry out a clinical

study of the impact collagen peptides can have

on sports recovery times*. Results showed that

the intake of Peptan reduced exercise-induced

muscle soreness and supported muscle repair,

contributing to a faster post-exercise recovery

and performance improvement*. Along with

these science-backed benefits, Peptan collagen

peptides offer a 100% traceable and safe sports

recovery solution that is also fully compliant

with the World Anti-Doping Agency’s (WADA)

standards for prohibited substances. With these

solutions, brands can empower consumers to

make the right choice for them, and get back

to their pre-pandemic fitness levels, faster.

BEAUTY FROM THE INSIDE OUT

It may sound obvious, but skincare is

important to Asian consumers. For 28% and

31% of shoppers in Singapore and China

respectively, improving the quality of the

skin, hair and nails is the primary reason for

purchasing dietary supplements, with a further

13% and 21% citing combatting ageing as their

main priority*. A common factor among most

beauty consumers is a growing awareness

of how lifestyle factors can have profound

effects on the skin. With this more holistic

view of skincare, the concept of feeding

“beauty from within” is gaining popularity*.

Nutricosmetics products are thriving

around the world*, as consumers seek

ingestible skincare solutions that are easy to

incorporate into their daily routines such as

with on-the-go format. While convenience

is key, beauty fans still expect proven results

even from a simple delivery format.

Peptan offers nutricosmetic brands a

comprehensive ingredient, combining sciencebacked

benefits and versatile formulation

properties. It has been shown by multiple

scientific studies to enhance the overall

appearance of skin by helping to decrease

periorbital and nasolabial wrinkles while improving

skin hydration and moisturisation*. With its neutral

sensory profile, cold- and warm-water solubility,

heat resistance and a transparent appearance

when dissolved, it can be easily added to

everything from beauty-enhancing beverages

to gummy supplements and “inner-glow”

shots. Once again, the adaptability of collagen

opens up a world of possibilities for products

that enhance consumers’ natural beauty.

GROWING OLDER, GRACEFULLY

Our specific nutritional requirements shift

and develop over time. As we age, our basal

metabolic rate slows down and our lean muscle

mass begins to decrease, making it more

difficult to maintain a healthy weight and the

strength required to keep fit. Older consumers

are also at high risk of protein deficiency,

requiring a higher intake of protein-rich foods.

Physical disabilities, issues with chewing or

swallowing and economic constraints can

all add to the challenges older consumers

face when trying to stay fit and well.

Despite these challenges, however, today’s

seniors are ready and willing to take the

necessary steps to stay active: 51% say

physical activity is the most important aspect

to growing old gracefully*. With the number

of over 60-year-olds worldwide expected to

rise to 1.4 billion by 2030*, opportunities are

there for food, beverage, and nutraceutical

manufacturers to win big by helping

consumers stay active into later life.

Collagen peptides are pure proteins that can

help consumers meet these nutritional goals,

while providing benefits for managing mobility

and wellness. The results of an in vivo study,

for example, show that Peptan can support

cartilage tissue, which covers the bones of a

joint and acts as a cushion and shock absorber.

This is supported by a randomised, placebocontrolled,

double-blind clinical trial that

found the daily intake of Peptan reduces joint

discomfort and regenerates joint cartilage*.

These scientific findings showed Peptan’s ability

to increase the production of cells responsible

for the production and maintenance of the

cartilage matrix after just three weeks*. The

result is stronger joints for ageing consumers.

2022 AND BEYOND: WHAT’S NEXT FOR

THE NUTRITION MARKET?

Trends come and go, but the seismic shifts

in consumer priorities that occurred over the

last two years are likely here for the long-haul.

Nutrition brands should continue to address

the demand for holistic wellness, but as we

gradually move into the post-COVID era,

we expect to see personalisation and clean

labels moving up the list of priorities. Both of

these trends reflect consumers’ desire for a

confidence boost following the uncertainty of

the pandemic. With the help of all-natural and

endlessly versatile collagen peptides, food and

nutrition brands will be able to offer shoppers

the certainty they crave by keeping labels short,

clean and tailored to their needs. FBA

* References are available on request

FOOD & BEVERAGE ASIA APRIL / MAY 2022


28

INGREDIENTS

Hitting the sweet spot in

confectionery

Natural colours are a safe and healthy way for manufacturers to

give their sweet treats the visual pop they need.

By Carel Soo, regional marketing manager, Oterra

Image: Oterra

Could you imagine yourself, or anyone around

you being tempted to eat grey chocolate

bars or other candy? The answer is probably

not, and with good reason — not only would

it be impossible to guess the flavour, but

they also would not catch your attention.

Walking down the confectionery aisle in

supermarkets, we are bombarded by the

myriad of bright, vibrant colours, all of which

are purposely selected to attract consumers.

For confectionery, one of the biggest factors

contributing to its success is colour.

Over the past 10 years, media exposure,

coupled with the trend towards naturality,

has led to parents becoming increasingly

aware of the impact of artificial colours on

children’s behaviour. Even though the use

of natural colours in confectionery products

is on an upward trend, driven mainly by

Japan, South Korea and Australia, artificial

colours are still widely used in new product

launches within South East Asia and China.

Their use in these markets is mainly due to

less stringent food regulations compared to

the EU around the use of artificial colours,

as well as a lack of consumers’ awareness.

However, a consumer survey conducted

by FMCG Gurus in Q4 2020 found an

average of 55% of Thai consumers find a

“no artificial colour” claim appealing, and

60% were willing to pay a premium price

for confectionery products made without

artificial colours. Meanwhile in China, an

average of 67% of Chinese consumers

found a "natural" claim appealing, and 60%

were willing to pay a premium price for

confectionery products with such a claim.

With globalisation and the Asia-Pacific

region becoming a major food manufacturing

hub, it has become increasingly important for

confectionery manufacturers to pay more

attention to their choice of ingredients to

address changing consumers’ needs and

concerns.

THE "SOUTHAMPTON SIX" COLOURS

Synthetic food dyes first came under scrutiny

when a study, done by the University of

Southampton, concluded that artificial colours

or a sodium benzoate preservative (or both)

in a diet resulted in increased hyperactivity in

three-year-old and eight/nine-year-old children.

These results, published in 2007, led to the EU

passing legislation in 2010, making it mandatory

for food and drinks to carry a warning label

if they contained any of the following six

FOOD & BEVERAGE ASIA APRIL / MAY 2022


INGREDIENTS 29

synthetic dyes: tartrazine (E102), quinoline

yellow (E104), carmoisine (E122), sunset yellow

(E110), ponceau 4R (E124) and allura red (E129).

The on-pack warning statement could look

like this: “Tartrazine: may have an adverse

effect on activity and attention in children”.

Today, in countries within the Gulf Cooperation

Council (GCC), all food containing the

Southampton six artificial colours must also

carry a similar on-pack warning statement.

EMERGENCE OF NEW STUDIES

AROUND ARTIFICIAL COLOURS

A report released by the California Office of

Environmental Health Hazard Assessment

(OEHHA) also found that consumption of

synthetic food dyes can result in hyperactivity

and other neurobehavioral problems in

some children and that children vary in

their sensitivity to synthetic food dyes*.

The report is the result of a two-year,

multifaceted evaluation of seven synthetic

food dyes that are the most consumed in

the US. It has yet to be determined if the

results of the report will lead to any further

regulation by the State of California.

SPOTLIGHT ON TITANIUM DIOXIDE

Titanium dioxide or E171 is used as food

colouring serving a technological function

to make food more visually appealing. In this

case, titanium dioxide provides whiteness

and opacity to products. It is most often used

in panned confectionery, chewing gums and

hard candies as a base colour so that their final

colour appears smooth, bright, and vibrant.

After conducting a review of all the relevant

available scientific evidence, the European

Food Safety Authority (EFSA) concluded that a

concern for the genotoxicity of titanium dioxide

particles cannot be ruled out*. Genotoxicity

refers to the ability of a chemical substance to

damage DNA, the genetic material of cells. As

genotoxicity may lead to carcinogenic effects,

it is essential to assess the potential

genotoxic effect of a substance

to conclude on its safety.

Based on this concern, EFSA’s

experts no longer consider

titanium dioxide safe when

used as a food additive. As

a result, it has been banned

within the EU since the end of January 2022,

with manufacturers given six months to

enforce this new ruling. It is expected that the

ruling will lead to increased interest and a rush

to replace this additive among confectionery

manufacturers around the world.

MYTHS AND FACTS

“With our focus on research and development,

we have developed new technologies and

formulations with improved stability and

deliver colours that comes in bright and

vibrant shades. They are also standardised

for colour ensuring consistency across

batches. Of course, it is critical to have a

strong understanding of the basic rules

on how to work with natural colours,”

said Lotte Jeppesen, global industry

business manager from Oterra.

With scientific studies highlighting the

possible effects of artificial colours, why

are all manufacturers not making the move

towards natural colours? This might be related

to unfounded myths surrounding the use

of natural colours, which include stability

issues, lack of vibrancy and shades variety,

batch-to-batch variations, and the perception

that they may be hard to work with.

However, with continuous innovation

within the natural colours industry, these

misconceptions no longer hold true.

NATURAL ALTERNATIVES

There is a good match for artificial colours

in most confectionery products. For

yellow and orange shades, there are, for

example, turmeric and annatto. For pink

and red, red beets, black carrots, and

sweet potatoes serve as sources, while

blue can be derived from spirulina.

According to Jude Wong, regional

application centre manager for Oterra,

some of the key considerations when

choosing the right colours for confectionery

products include factors like pH levels,

processing conditions and packaging.

“Pigments like chlorophyll and annatto can

be sensitive to low pH and will precipitate if

the colour formulation is not stabilised. That

can be the case for low pH applications,

such as gummies and hard candy. As

such, it is important to select natural colour

formulations that are stable when used

in such low pH conditions,” said Wong.

When it comes to processing, natural

colours can be influenced by heat,

shear, pressure and exposure to oxygen.

Almost all confectionery products

are heated during processing.

“In hard candy, for example, the colour is

added at extremely high temperatures,

which may affect the performance of some

colour pigments. In such instances, it is

important to know which colour formulation

to use and when to add the colour during

the manufacturing process to ensure the

pigment won’t be affected. Taking spirulina as

an example, we have the right formulations

that are suited for hard

candy application

and the expertise

and knowledge on

when and how to

apply the colour in

the making process,”

explained Wong.

Lastly, the choice of packaging

material is important as not all colours are

equally stable when exposed to light.

“Turmeric, for example, is very light

sensitive and fades quickly when

exposed to it. However, our CapColor

technologies help to keep turmeric more

stable with encapsulation,” said Wong.

MAKING CANDY STAND OUT

NATURALLY

With the ongoing pandemic and growing

plant-based trend, the demand for natural

ingredients and transparency have

accelerated over the last two years. Coupled

with the constant changes of the artificial

regulatory landscape and the evolving

regulatory landscape for naturally sourced

colours, the pressure to move towards

natural colours is imminent. As constant

innovation is a must in today’s world,

natural colours can be the differentiator

manufacturers need to hit the sweet spot

and take their candy to the next level while

appealing to consumers everywhere. FBA

* References are available on request

FOOD & BEVERAGE ASIA APRIL / MAY 2022


30

INGREDIENTS

Going overseas: A way out for

Chinese plant-based meat brands?

The capital-positive but competitive Chinese plant-based meat

market remains to be proved as a revenue generator for brands. For

China's local emerging brands, could a more mature and fast-growing

overseas market be a place to stand out amidst growing competition?

By Zhou (Shawn) Yu, strategic communications advisor with The Foote Group; and Xinwei (Stella) Zhang,

doctoral researcher at the University of Helsinki

The trend of plant-based meat has been on

the rise in China since 2020; Beyond Meat,

the "first plant-based meat stock", was the

first overseas brand of plant-based meat to

enter the Chinese market in July 2020, and

has started trial sales and cooperation with

western fast food brands such as Starbucks

and KFC 1 , which have already entered the

Chinese market. In the same year, Harvest

Gourmet from Nestlé and Unilever's plantbased

meat brand "The Vegetarian Butcher"

have been trying to capture the potential

of the Chinese meat market earlier.

China has been considered by the industry and

investors as the next most promising market

for the development of plant-based meat.

Even though traditional Chinese vegetarian

food has become very sophisticated, there

is still a big gap between the texture, taste,

and other levels of animal meat 2 . Plantbased

meat, on the other hand, can simulate

the texture, taste, and flavour of animal

meat to the greatest extent possible with

plant protein. Therefore, the emergence of

plant-based meat is an optimisation of food

choices for the Chinese market 3 , accounting

for about 20% of China's population where

vegetarianism has been a mainstay.

At the same time, due to the huge demand for

meat consumption in China and the impact of

the African swine fever in 2019, the Chinese

market presents a deficit in demand for

meat 4 , which may make plant-based meat an

opportunity for the Chinese people to choose.

In this situation, local Chinese meat and food

brands are quickly focusing on this market

under the influence of overseas plant-based

meat brands entering the region, developing

their plant-based meat brands, and competing

with overseas brands for the Chinese market.

SLOW DOMESTIC GROWTH

Is China, with its influx of capital, really the best

market for plant-based meat's next growth

step? This might only be so for overseas

plant meat majors, and not for local Chinese

start-ups who seek to achieve rapid sales

growth and performance on the ground.

To date, meat has been a symbol of prosperity

and status in most parts of China 5 . The

appetite for meat emerged with the reform

FOOD & BEVERAGE ASIA APRIL / MAY 2022


INGREDIENTS 31

and opening up of the 1970s. In recent

years, meat consumption has also been

linked with the maintenance of the Chinese

middle-class image 6 . To date, China has

accounted for 28% of the world's meat

consumption 7 . However, these figures do

not necessarily translate directly into a

potential market for plant-based meat.

Although China's meat consumption

market share is large, China's current meat

consumption per capita is not as high as

that of Western countries, and according

to the Food and Agricultural Organization's

(FAO) projections 8 , China's annual meat

consumption per capita will grow modestly

until 2028. At the same time, China has

a rich daily dietary structure with many

vegetarian alternatives. Tofu and beans,

for example, have been a common source

of plant-based protein in the Chinese diet,

but choosing plant-based protein does not

mean they will use it as a substitute for meat

protein, and the vast majority of Chinese do

not identify as vegetarians 9 . It is, therefore, a

huge challenge for plant-based meat brands

to convince Chinese consumers to choose

plant-based meat instead of meat protein.

More importantly, the imagined plant-based

meat boom did not come as quickly as

expected. This may be due to the failure

of the product to meet consumers' taste

expectations. At the same time, its higher

price has also deterred repurchases 10 .

Furthermore, those trying to capture the

Chinese plant-based market share are not

only overseas plant-based meat brands

that already have market experience and

more mature products but also local players

from China. This includes many Chinese

meat industry leaders and emerging brands.

Therefore, it might be challenging for both

alternative protein brands and tastes to

develop quickly and acquire faster returns than

Europe and America in the Chinese market.

THE GROWING OVERSEAS MARKET

According to The Good Food Institute,

plant-based foods in the US have grown into

a US$7 billion market, with a plant-based

product penetration rate of 56.8%, indicating

that the general household acceptance of

plant-based products far exceeds that of the

Chinese market. Between 2019 and 2020,

retail sales of plant-based meat increased

by 45% to $1.4 billion. With a penetration rate

of only 17.6%, and accounting for only 1.4%

of overall meat sales, the potential for plantbased

meat products in the US is clear.

The Good Food Institute reported that there

are still market and product gaps for plantbased

meat products, such as vegetarian

seafood products. A market research report

by Changing Tastes, a restaurant strategy

consulting firm, also showed that US

consumers are looking to further reduce their

consumption of red meat in their daily meals,

with seafood products ranking first in popularity

among a variety of alternatives. In addition, the

current product and consumer groups of plantbased

meat are still relatively homogeneous in

the general direction, and competition is still

focused on limited consumption scenarios,

such as specific menus in the general retail

and fast-food restaurant industries, which

still have room for improvement compared

to the development of consumption

scenarios for traditional meat products.

In the face of the massive US market, US-based

brands are becoming more competitive. In

the past year, Beyond Meat launched its third

iteration and secured a three-year strategic

partnership with McDonald's to roll out the

McPlant veggie burger, while Impossible

Foods not only introduced new products such

as chicken nuggets and sausages but also

partnered with several offline restaurants to

launch special menus to expand brand reach.

Meanwhile, overseas brands are

jumping into the market. Future

Farm, from Brazil, has launched

a product portfolio including

burgers, sausages,

patties, and meatballs

at a price advantage,

and is leveraging its

partnership with food

distributor Superior

Foods to enter

multiple channels

including retail, clubs,

and foodservice.

Singapore's NextGen

Foods, which has

long focused on

the poultry market,

hopes to open up the US market with its

chicken products. Next Meats, which focuses

on Japanese food, has further expanded

its product portfolio following the success

of its e-commerce channel by introducing

special products such as Japanese roast ribs.

These brands have a global vision from their

inception and are equipped with experienced

overseas leadership teams, but the overall

brand strategy is more convergent.

CHINESE ALTERNATIVE PROTEIN

BRANDS ABROAD: A CASE STUDY

Unlike other overseas brands that have

entered the US market with great fanfare,

Chinese plant-based meat brands have

focused on the domestic market and kept a

low profile overseas. After testing in Australia

and UK, OmniFoods announced to enter the

US market with their OmniPork products.

David Yeung, founder of Green Monday and

OmniFoods, expressed a desire to launch a new

seafood line in the US in 2022 11 . As of now, 15

operating countries and regions are available

on the OmniFoods website, with each market

having a slightly different product matrix.

In general, OmniFoods has adopted a product

development strategy that combines basic

products and special dishes. OmniPork, which

includes minced meat, shredded meat, and

luncheon meat, and

FOOD & BEVERAGE ASIA APRIL / MAY 2022


32

INGREDIENTS

New Seafood, which includes fish fillet,

tuna, and fish burger, form the basic

plant-based meat products. The OmniEat

series, which covers a variety of local

dishes, is the largest innovation vehicle

for product innovation and localisation.

Localisation efforts can be seen even in

the basic products: OmniPork Ground, for

example, is available exclusively for the

UK and US markets. The shredded meat

product, for example, is named Omni

Strips in the US, UK and Australia, and is

accompanied by a burger image on its

packaging, while in the other Asian markets

it is named Omni Strip and uses the picture

of an Asian dish, even though the same

ingredients and technologies are used.

OmniPork has four sets of brand names,

OmniMeat and OmniPork, which are

further divided into OmniPork(Meat) and

OmniPork(Meat) Mince. This strategy

of omitting or detailing the specifics of

the products shows the consideration

of the composition of consumer

groups, cultures, and corresponding

regulations in the local markets.

Meanwhile, Qishan Foods has been operating

in overseas markets for the past 30 years,

setting up offices in more than 30 countries.

Unlike OmniFoods' inclusive vision and

relatively concentrating product matrix,

Qishan Foods, as a food manufacturer,

focuses on Asian cuisine and has a more

diverse and decentralised product portfolio,

favouring Asian-inspired mock meat products.

With more than 500 products, Qishan is

expanding at a rate of 50 product tests

and five products launched every year.

Qishan Foods' overall strategy is to quickly fill

in emerging markets through agile product

development. In recent years, Qishan Foods

has also rolled out products such as burgers,

to compete with international manufacturers

including Beyond Meats and Impossible

Foods in the Chinese market. Qishan has

also taken some attempts to localise its

products sold overseas, including using

Western ingredients such as rosemary and

onions to replace the herbal ingredients in

some locally sold products. However, the

image of Qishan Foods in China and overseas

markets has always been that of traditional

Asian cuisine, This is in stark contrast to

the positioning of OmniFoods, which uses

different product names and brands in each

market, but the underlying technology,

ingredients, and ingredients do not differ.

The difference is also reflected in channel

cooperation. OmniFoods is rapidly expanding

through Western fast-food brands in

markets such as the UK and Australia,

and in its entry into the US, it has also

announced partnerships with local retailers

to expand its product offerings. Qishan

Foods' overseas target consumers were

mainly Chinese 12 , focusing on Chinese

restaurants and supermarket retails, with

no major marketing efforts. Zhou Qiyu,

senior marketing manager of Qishan Foods,

expressed the company's strong desire to

become an international brand, stating that

overseas sales currently account for 8% of

overall results and that it has already set up

a dedicated team to drive overseas growth 13 .

CONCLUSION

In an increasingly competitive yet exploratory

Chinese market, China's emerging brands

still face a lengthy consumer education

effort and the challenge of navigating their

way to success. The growing battle has

seen the emergence of more sophisticated

product formats and marketing strategies,

including a variety of vegetarian snacks,

as well as competitive strategies such

as Z-Rou's groundbreaking community

marketing and entry into school tables

to cultivate future customers.

For China's local emerging plant-based meat

brands, it is difficult to invest a lot of energy

and time in the promotion and exploration

of the Chinese market at this stage to

obtain predictable returns. OmniFoods and

Qishan Foods have already provided two

different approaches to going overseas. If

more local Chinese small and medium-sized

plant-based meat brands can combine their

selling points, either flavour or cultural, and

integrate the diverse competitive strategies

practised in the Chinese market, instead

of running blindly in the Chinese market,

they may find a way out overseas. FBA

REFERENCE

1

https://www.greenqueen.com.hk/beyondmeat-first-foreign-plant-based-company-todevelop-production-facility-in-china/

2

cnn/2021/0322/60581b

a52d621.pdf

3

https://edition.cnn.com/travel/article/chinafake-meat-vegetarian-intl-hnk/index.html

4

https://www.ft.com/content/b99e7164-fa50-

11e9-a354-36acbbb0d9b6

5

http://www.tandfonline.com/doi/full/10.1080/

00141844.2015.1084016.

6

https://www.ft.com/content/b99e7164-fa50-

11e9-a354-36acbbb0d9b6

7

https://time.com/5930095/china-plant-basedmeat/

8

https://reliefweb.int/sites/reliefweb.int/files/

resources/CA4076EN.pdf

9

https://medium.com/marketing-right-now/beyondmeat-expanded-into-china-56cb3b2b5f83

10

https://www.ft.com/content/996330d5-5ffc-

4f35-b5f8-a18848433966

11

1

-10-21/beyond-the-burger-chicken-fish-andpork-are-now-made-from-plants

12

https://www.businesswire.com/news/

home/20210825005703/en/OmniFoods-Launch-

at-Sprouts-Farmers-Market-and-Select-Whole-

Foods-Market-Stores

13

https://www.scmp.com/lifestyle/healthwellness/article/3007425/chinas-plant-basedalternatives-take-beyond-meat

FOOD & BEVERAGE ASIA APRIL / MAY 2022


INGREDIENTS 33

FOOD & BEVERAGE ASIA APRIL / MAY 2022


34

INGREDIENTS

How enzymes are revolutionising

the food industry and reducing waste

Aside from its use in food and beverage products, enzymes might prove

effective in optimising product and waste management.

By Karim Engelmark Cassimjee, CEO of EnginZyme, and Micael Simonsson, processing development director

of Tetra Pak

Enzymes are not new to the food and

beverage industry. We make cheese,

yoghurt, and lactose-free milk with the help

of enzymes, which are naturally occurring

catalysts that accelerate chemical reactions.

However, we are still making breakthroughs

in how they can be manipulated for use in

industrial processing and waste management.

Harnessing the power of enzymes is

far from straightforward. Enzymes

denature in conditions dissimilar to those

in living cells, meaning they do not fit

seamlessly into industrial processes.

An under-explored area is how enzymes

might have an impact in tackling food waste,

which has a huge cost in food manufacturing

and creates a wasteful burden for producers.

The Food and Agriculture Organization (FAO)

estimates that one-third of food produced for

human consumption goes to waste; some of this

occurs during the production and supply chain.

To meet this goal, improving efficiency and

finding solutions to reduce waste in processing

is vital. Enzymes are the key with which

Tetra Pak and EnginZyme are opening new

doors. But how does EnginZyme’s technology

work, and how is Tetra Pak adapting it to the

advantage of the food and dairy industry?

INNOVATIVE ENZYME SOLUTIONS

IMPROVE PRODUCTION TECHNOLOGY

If enzymes could be adapted and controlled

for industrial processes, they could make

the perfect processing partner: they are

naturally-occurring and do not introduce

any toxic chemicals or by-products.

Consider the food we eat, which comes

from natural products, and the enzymes

in our mouth and gut designed to break

down and refine these nutritional molecules

that are inside a food product.

Today, food manufacturers use enzymes

to enhance flavour, texture and ripening

processes — but they need to be in an easily

handled form, such as powder. Furthermore,

the number of enzymes must be controlled to

ensure there is no impact on the end product

quality or shelf-life stability. Currently, the

enzymes added during food and beverage

processing are rarely removed from the

final product, which may influence taste

and texture, especially if the enzymatic

activity is not controlled or stopped.

FOOD & BEVERAGE ASIA APRIL / MAY 2022


INGREDIENTS 35

The acid whey by-product is a thin, watery

substance that still contains valuable lactose

sugar molecules. There can be damaging

effects when it seeps into waterways: sugars

deplete oxygen from the water when it is

decomposed, and this results in taking

oxygen away from fish and marine life, as well

as creating blooming of algae which consumes

the sugars. As more algae grow, more light

is prohibited from entering the water —

which has a damaging effect on the water

ecosystem if the pollution is not controlled.

Karim Engelmark Cassimjee, CEO of EnginZyme

EnginZyme’s technology comes with a

IMPROVING EFFICIENCY AND SCALE

solution that can fix enzymes onto a solid EnginZyme and Tetra Pak are working

support material that can be designed for together on solutions for using enzymes

specific functionalities — such as different in immobilised form. EnginZyme wants to

raw ingredients, equipment, and process discover enzymatic solutions that ensure

conditions. This “immobilisation process” is the wanted process happens inside the

proprietary patent-protected in 23 countries. reactor as EnginZyme’s technology is

It means that enzymes are transformed into agnostic to enzyme type, making it a smarter,

a solid material which is easier to handle transferable solution for the food industry.

than enzymes added directly. By binding the

enzyme to a particle material, while maintaining The collaboration also taps into Tetra Pak’s

its activity, it can be efficiently used in the knowledge and expertise in food processing,

food industry, as the food product can such as design and development of the

“indirectly” pass the fixed enzymes without the reactors, integration of the technology

enzymes ending up inside the food product. into food line solutions, which includes

automation, hygienic design, run time,

The technology fixes the enzymes in the processing parameters, all of which have

solid support material, which again is

an impact on the total cost of ownership,

located in a reactor, and the food product performance guarantees and finally return

then passes into the reactor and stays of investment by having better product

there until enough enzymatic reactions quality and long shelf-life stability.

have happened. This can be a batch or

continuous process. It comes with all the Combining Tetra Pak’s food processing

flexibility in size and capacity as long as the expertise and EnginZyme’s biomanufacturing

fixed enzymes can do the intended reaction innovation, the two companies are investigating

to the product that is fed to the reactor. how enzymes could be stabilised and

engineered to better serve the food industry.

As the enzymes are fixed while the product Given the focus on reducing waste, the

that goes in and out of the reactor, the companies are currently working on ways

enzymes can be reused — preventing

to recover and reuse any by-products

them from ending up in the end product from food processing. Take Greek yoghurt

and giving manufacturers better control production, for example: typically, for every

of the production process and running three to four ounces of milk, you produce one

conditions like time, pH and temperature. ounce of yoghurt — the rest is acid whey.

For that reason, the partnership is working

to solve how to convert acid whey produced

from fresh cheese and yoghurt — around

22,500 million litres annually — into an added

value ingredient such as prebiotic fibre.

Alternatively, it could be reused in yoghurt

production to improve the nutritional yoghurt

quality. The companies will also explore

how enzymes can improve the quality of

a range of other products such as vegan

alternatives and prebiotic dairy products.

Tetra Pak is working to integrate EnginZyme’s

biotechnology into direct product or wastestream

line solutions, meaning the process

solution could be easily scaled to any existing

or new processing lines. Enzymes exist in

natural processes and bringing that into the

food industry as a “controllable” solution is

a fantastic opportunity. It is only a matter of

cracking the code to maximise the use of

raw ingredients, reduce industrial waste, and

improve efficiencies in production. FBA

FOOD & BEVERAGE ASIA APRIL / MAY 2022


36

INGREDIENTS

While the traditional animal protein category

remains strong — it is expected to grow by

a CAGR of 5.4% from 2021 to 2027 1 — the

market for plant-based alternatives looks set to

continue its stratospheric global growth. This is

particularly true in Asia, where the plant-based

market has enjoyed a boom in demand which

was further accelerated during the pandemic 2 .

Looking ahead, it is clear that as the plant-based

market matures, it is also diversifying. Alongside

the increasingly popular meat alternatives

market, interest in fish-free alternatives has

grown significantly. In fact, some studies suggest

that by 2031, the global seafood alternatives

market could reach US$1.3 billion 3 . However,

consumers still want to enjoy it all — they do

not want to compromise on the taste, texture

and nutritional value they have come to expect

from traditional fish products. So, how can

producers rise to the challenge and develop

sustainable and differentiating plant-based fish

alternatives that meet consumer expectations?

Vegan fish alternatives:

The next big wave in

plant-based innovation

Plant-based foods have enjoyed a surge

in popularity and demand in recent years.

To appeal to consumers’ wider palates,

seafood alternatives can be a source of

innovation for producers.

By Gilbert Verschelling, director of business development and

innovation at DSM

A DEEP DIVE INTO THE CHALLENGES

FOR PLANT-BASED FISH ALTERNATIVES

Seafood has a long history in traditional South

East Asian cuisine. Hence, it is not surprising

that, to date, Asia has been leading the way

in the growth of the plant-based fish market.

Globally, Singapore is one of the top markets

for seafood alternatives 4 . Consumer preference

for fish-free dishes also reflects regional tastes,

with plant-based crab cakes proving popular

in North America, and fish curry alternatives

in Asia 4 . Clearly, there is a ripe opportunity for

producers to establish a dominant position

in this emerging market. But meeting

increasingly complex consumer and formulation

demands might not be easy to overcome.

For today’s discerning consumers, great taste

and texture remain king. However, achieving a

desirable sensory profile in seafood alternatives

has long been a challenge for manufacturers

— whether they are trying to emulate the flaky

texture of white fish, or create mild fish flavours

while also masking the off-notes of alternative

proteins. Of this, consumers have taken note —

research indicates that 38% anticipate disliking

the taste of plant-based seafood, while 27%

expect to dislike the texture 5 . This preconception

may be the result of a previously underdeveloped

market, where solutions to accurately mimic

the characteristics of traditional seafood

FOOD & BEVERAGE ASIA APRIL / MAY 2022


INGREDIENTS 37

products in plant-based proteins simply were

not available. Available alternatives were at

odds with consumers’ dietary requirements

— many traditional fish flavours are derived

from processed fish or crustacean parts,

while others are not kosher or halal.

At the same time, with health consistently

remaining at the top of the consumer

agenda plant-based fish alternatives must

not compromise on the nutritional value of

traditional fish. A well-recognised source of

omega-3s, fish has long been a staple of a

healthy and balanced diet. But unfortified plantbased

proteins often have lower nutritional

value — something that may be a nonnegotiable

for health-conscious consumers.

WINNING FISH-ALTERNATIVE

SOLUTIONS

The good news is that the latest ingredient

innovations can help producers overcome

these complexities. DSM’s vegan Maxavor

Fish M YE and Maxavor Fish W YE process

flavours were developed to help manufacturers

tackle common formulation challenges and

create premium plant-based fish products

that consumers will love, from vegan fish

sauce to vegetarian fish nuggets. Created

using naturally-derived, highly potent algal

oil, these two process flavour varieties enable

producers and flavour houses alike to build

authentic middle block fish flavours and

deliver both rich and oily dark fish tastes and

fresh, light and fleshy white fish flavours.

Plus, the Maxavor Fish YE flavour solution

is also kosher and halal certified, and is free

from MSG, HVP, I&G and added flavours.

To further appeal to health-conscious

consumers, the Maxavor Fish YE flavour

solution can achieve all of this without

elevating the sodium content of the endproduct.

Salt is often heavily relied on in

processed foods, but due to health concerns,

salt reduction is an increasing priority for

consumers 6 . DSM’s Maxavor Fish YE ensures

salt levels can remain low in fish alternatives,

with the sodium content of darker, oily fish

sitting at just 5% and in lighter fish at 10%,

while still producing delicious flavour profiles.

The nutritional value of fish alternatives can

be enhanced even further when Maxavor

Fish YE is used in collaboration with DSM’s

wider portfolio of nutritional solutions, which

includes Qualivitamins and DSM Premix

Solutions. Other DSM solutions designed

for the plant-based fish alternatives

space include GELLANEER gellan gum

hydrocolloids, which delivers authentic,

juicy texture in plant-based products.

AN OCEAN OF OPPORTUNITY

Fish alternatives offer huge potential for

innovation in the alternative protein market. But

to stand out in the busy plant-based space,

fish alternatives must be delicious, nutritious

and sustainable, to support both the health of

people and that of the planet. For producers,

there has never been a better time to dive in.

In the dynamic food and beverage industry,

producers want more than just ingredients.

They want a full-service, one-stop-shop

partner that can help them innovate, improve

and grow. DSM offers a range of ingredients,

expertise and solutions for taste, texture and

health that can help manufacturers of all

sizes keep pace and stand out. With its newly

integrated food and beverage business group,

producers have access to DSM’s portfolio

and bioscience capabilities for the creation

of delicious, nutritious and sustainable food

and beverage products. By creating products

that consumers will love, producers can

get ahead of the competition in a range

of categories including dairy, beverages,

brewing, bakery, confectionery, fruit, and

plant-based protein alternatives. FBA

REFERENCES

1

Allied Market research, Animal Protein Market by

Product Type, 2021, https://www.alliedmarketresearch.

com/animal-protein-market-A10361

2

World Economic Forum, accessed 17.03.22,

https://www.weforum.org/agenda/2020/04/

plants-protein-coronavirus-safety-china

3

https://www.factmr.com/report/plant-basedfish-market

4

https://www.data.abillion.com/post/alternativeseafood-an-ocean-of-opportunity

5

https://gfi.org/wp-content/uploads/2021/04/

Choosing-alternative-seafood.pdf

6

World Health Organization, salt reduction,

https://www.who.int/news-room/fact-sheets/

detail/salt-reduction, accessed on 07.03.2022.

FOOD & BEVERAGE ASIA APRIL / MAY 2022


38

ON THE TABLE

Sugar, stevia, and everything nice

With sugar substitutes ranging from agave syrups to natural blends

appearing on the market, does stevia have what it takes to continue

serving consumers?

By Agatha Wong

In 2020, sugar consumption fell for the

first time in 40 years 1 . This was the result

of the COVID-19 pandemic and changing

consumer preferences. With the closure

of the entertainment industry preventing

consumers from getting their out-of-home

sugar consumption and a growing awareness

of being health-conscious, demand for

sugar has decreased as consumers and

producers alike turn to other substitutes.

Emerging from these figures is the

burgeoning sugar alternative market. For

instance, MarketsandMarkets projected

that the global sugar alternative market

will reach US$20.6 billion by 2025, from its

estimated values of $16.5 billion as of 2020.

Similar trends are observed in Asia-Pacific as

well. As governments in the region are taking

active steps towards reducing sugar intake

due to health concerns, many have taken

to sugar alternatives for their sweet fix.

“The sugar reduction trend is very strong

in Asia-Pacific. The sugar taxes introduced

in some countries, government-led

health initiatives, and most importantly,

increasing consumer demand are all

pushing manufacturers to introduce new

healthier food and beverage products into

the market,” observed Tom Fuzer, vicepresident

of market strategy at HOWTIAN.

STEVIA: ONE AMONG MANY

Sugar alternatives have been making their

way slowly but surely into the market — agave

nectars, coconut sugars, and natural blends

are some of the sweeteners making waves

among consumers seeking to reduce their

sugar intake. With a wide selection of choices,

manufacturers and consumers alike can

decide on the most appropriate alternative

for their product formulations or recipes.

Amongst them is stevia, a natural, zerocalorie

sweetener desired from the stevia

plant. First recorded scientifically in 1899,

it has since enjoyed popular usage by food

manufacturers and consumers alike 2 .

However, stevia is not without controversy.

Over the years, stevia has garnered

negative impressions amongst consumers

since its introduction. Associated with

a bitter aftertaste, many steer clear of

stevia in favour of other sweeteners.

Fuzer elaborated: “One of the challenges

has traditionally been to replicate the pure

sweet taste of sugar without any aftertaste.

That was more of a challenge for the

first generation of stevia products which

still had relatively low purity. While many

consumers got used to it and enjoyed the

special flavour notes of stevia, it was not

everyone’s cup of tea. Although I must add,

there was a limited understanding in the

food industry about stevia and how to use

it, which then created some prejudice.”

Fuzer asserted that stevia remains a popular

choice despite the rise in competition

and general consumer prejudice.

“The stevia market has increased rapidly

over the last decade or so, and the growth

is projected to continue in the coming

years,” he continued. “Industry experts

forecast an annual growth rate of 8-9% in

the next 6-7 years, so the outlook is very

promising. With these dynamics, stevia is

Derived from the stevia plant, stevia

sweeteners are 250-300 times

sweeter than conventional sugar

one of the fastest-growing sweeteners,

way ahead of the others mentioned.”

This is so especially in Asia, where he identified

Japan as one of the most mature stevia

markets globally. The region is tapped as having

the highest potential for growth for stevia.

“There are still many untapped opportunities

in this part of the world,” he said. “Despite

providing more than 80% of the global

production, stevia is still relatively unknown

among Chinese consumers. The growth

potential is also huge in India and South

East Asia . Even the more mature markets,

like Japan, South Korea, or Australia,

FOOD & BEVERAGE ASIA APRIL / MAY 2022


ON THE TABLE 39

provide new opportunities, mostly for nextgeneration

blend products that are seen as

flavour upgrades of older formulations.”

Part of stevia’s enduring popularity, according

to Fuzer, is attributed to its natural sweetening

properties — as stevia is 250-300 times sweeter

than cane or beet sugar, small amounts are

needed to replace sugar. Moreover, its caloriefree

and tooth-friendly features make it an ideal

solution across different dietary requirements.

Among other advantages of stevia is its

awareness and popularity among consumers,

as Fuzer explained: “It is one of the best known

and most favoured healthy sweeteners in the

market — one that people actively seek on food

labels, and that they choose in products.”

THE CHANGING FACE OF STEVIA

In terms of formulation, stevia research

has yielded positive results, which might

contribute to a warmer reception, as he

added: “The stevia industry went through

an enormous change over the last decade,

in which HOWTIAN played an active leading

role, particularly on the agricultural side. The

second-generation stevia products containing

high Reb A content are nice solutions. These

are still popular in many applications when

the objective is moderate sugar reduction.”

For stevia to remain competitive and

relevant in the sea of surging sugar

replacements, research and development

must be carried out to ensure consumer

demands and concerns are addressed.

As he further explained, the HOWTIAN

agricultural science centre and their R&D

laboratories have developed new leaf variants

with third and fourth generation minor

glycosides for further applications. For stronger

sugar reduction, he continued , these products

and HOWTIAN’s signature blends deliver a

sensorial experience. Recently, Nutrasource

received a second FDA “No Questions”

Letter for GRAS on behalf of HOWTIAN for

their enzyme-modified steviol glycosides.

Fuzer said: “Our R&D team is focused on

innovating to make naturally extracted,

high-quality stevia much more accessible for

markets around the world. Many consumers

and businesses would like to pay more for

natural products, but how much more they

can accept is another question. Our mission

is to bring the best stevia solutions closer

to people and change its current position

as a high cost, niche, luxury sweetener. Our

agricultural science team is continuously

developing new leaf variants that provide

excellent taste with even better yield.

“Our second priority in innovation is the

development of customer-focused products

such as bespoke steviol glycoside blends

designed to be a perfect match for a strawberry

drinking yoghurt, for example. HOWTIAN tracks

the latest trends and continuously investigates

a full variety of natural sweetener ingredients

and technologies to meet future market

needs. Those who are interested in partnering

with us to co-develop natural sweetening

solutions may get in touch with our teams.”

Indeed, as companies such as HOWTIAN

continue their research work on stevia, they

will be able to meet the discerning tastebuds

of consumers when it comes to reaching for

a sugar substitute in their recipes and diets.

As barriers to its consumption are eliminated,

demand for stevia is sure to endure.

In all, the future seems bright for stevia,

even amidst growing competition. As global

consumer patterns continue to evolve, even

familiar and longstanding ingredients such

as stevia require constant innovation and

development to stay relevant. HOWTIAN

is, for one, optimistic about stevia’s

continued resilience as a sweetener,

along with its modified derivatives. FBA

REFERENCES

1

Czarnikow. “Sugar Consumption Update: The

First Fall in 40 Years”. Czarnikow. 12 May 2020.

https://www.czarnikow.com/blog/sugar-

consumption-update-the-first-fall-in-40-

years#:~:text=Sugar%20Consumption%20

Update%3A%20The%20First%20Fall%20in%20

40%20Years&text=In%20March%20this%20

year%2C%20which,consumption%20per%20

capita%20would%20fall.

2

Ashwell, Margaret. “Stevia, Nature's Zero-Calorie

Sustainable Sweetener: A New Player in the Fight

Against Obesity.” Nutrition Today vol. 50,3 (2015):

129-134. doi:10.1097/NT.0000000000000094

FOOD & BEVERAGE ASIA APRIL / MAY 2022


40

ON THE TABLE

Redefining the future of plastic

Despite global efforts to reduce plastic in the ecosystem, plastic

packaging still plays an important role in the packaging industry.

Agatha Wong speaks with Anantshree Chaturvedi, vice-chairman and

CEO of Flex Films, to understand how companies can work towards

developing a packaging model that uses plastic sustainably.

Plastic packaging still plays a huge

part in the food and beverage industry.

Can you share with us your views on

plastic food packaging, and do you

see that changing any time soon?

Anantshree Chaturvedi: Packaging is deeply

embedded in our lives and provides a solution

to feed the planet, minimise food waste and

deliver goods safely. The Food and Agriculture

Organization (FAO) suggests that to reduce

food waste and loss, the solution is to use

more but better packaging. Reproducing food

that is wasted due to inadequate packaging

may be more harmful to our planet than

avoiding waste through suitable packaging.

However, plastic waste management is an

ever-increasing area of focus globally. The

slow recycling rates of plastic is turning

consumers to others forms of packaging

which have a larger carbon footprint. Although

concerning, plastic packaging waste is in

my view a solvable problem that requires

a combination of solutions. The flexible

plastic packaging industry is investing in

new technologies, developing packaging

formats that are made of post-consumer

recycled (PCR) content and are designed

for easier recycling, making biodegradable

options, and partnering with brand-owners to

increase closed-loop recycling programmes.

Thus, instead of revolting against the use

of plastic packaging, we must pour our

efforts into making it more recyclable.

change that will need to be done to de-link

the global reliance on virgin polymers.

Can you elaborate more about

sustainable plastic packaging, and how

can plastic packaging be sustainable?

Chaturvedi: Sustainable plastic

packaging encompasses all activities

related to sourcing, creation, purpose

and use of plastic packaging in a way

that it does not harm the planet.

To make plastic packaging sustainable,

we first need to understand the real

challenge behind plastic waste

generation, which arises out of the

stock and flow of plastic waste. There

is a stock of polymer that exists and

once discarded, plastic packaging waste

adds to the existing stock. Such waste

includes plastic waste derived

from discarded gadgets

and appliances. To

be a responsible,

future-ready

world, there

is a need

to have an

ecosystem

that collects

plastic

waste,

reprocesses, recycles or upcycles it,

and uses the recycled content to make

products of different forms.

Second comes the flow of polymer. New plastic

is being made every day. This new form of

plastic has to be made out of less or non-fossil

fuel forms that are eco-friendly, like bioplastics

and biodegradable plastic packaging.

The cycle is simple. Start with

what you have in store and

stock, and use that polymer

more effectively. When you

add more plastic flow to

that heap, the redesigned

polymer reduces the load

of polymers on planet

earth. Biodegradability

is that solution.

The change here is inevitable. The switch

will either be a slow slide towards these

alternate materials and formats or a sudden

FOOD & BEVERAGE ASIA APRIL / MAY 2022


ON THE TABLE 41

What are the ways companies can

incorporate sustainability practices even

through using plastic in their packaging?

Chaturvedi: The answer to any company

trying to attain sustainable plastic packaging

lies in what methodologies it adopts to achieve

a circular economy. While using recyclable

packaging helps reduce a company’s carbon

footprint, it does not address the issue of plastic

waste if that packaging post-consumption does

not reach the appropriate recycling streams.

It needs to be enabled with correct disposal

and collection of packaging waste as well.

As one of the industry leaders in flexible

packaging, we realise that while plastic

packaging has its benefits, plastic waste

has to be managed tactfully. At UFlex, we

have our global sustainability initiative,

Project Plastic Fix, where we deploy

different methodologies to keep plastic in

the economy yet out of the environment.

We recycle industrial and post-consumer

multi-layer mixed plastic waste into granules

that are further used to make new household

and industrial plastic products including

dustbins, outdoor furniture, and more.

This ensures that flexible packaging waste

exits the environment and enters back

into people’s lives with a practical purpose

and prevents it from being a pollutant.

PET plastic bottle waste is converted into green

plastic packaging film Asclepius, our range of

SCS-certified BOPET film containing up to 100%

PCR content displaying the same attributes and

application as any standard fossil fuel-based

twin substrate. This method creates an endless

loop of polymer that is reused to make a new

product like a pouch or label each time. We

have extended this methodology now to also

upcycle PE-structure based post-consumer

packaging waste into PCR polyethylene films.

Multi-layer plastic waste is reprocessed

into forms of energy with zero greenhouse

emissions, employing an anaerobic system.

What might have been incinerated is

instead used to produce energy into liquid

fuel, hydrocarbon gas and carbon black.

To address the issue of uncollected plastic

waste, our under-trial biodegradable

packaging solution returns plastic

waste to earth in the form of biomass,

which is nothing short of fertiliser

in the natural environment.

UFlex has also been creating laminates

that use less virgin plastic at the source

like our range of eco-friendly paperbased

tubes Kraftika. We also practice

zero discharge of industrial waste and

recycle much more than our production

waste by collaborating with our clients and

suppliers to procure their plastic waste.

How can adopting sustainable plastic

packaging make a successful business

case for food companies, especially

those small- and medium-sized?

Chaturvedi: Adopting sustainable

plastic packaging makes for a brilliant

case for food companies, big or small.

When it comes to food handling and

shelf life, plastic packaging still meets

those needs better than other packaging

materials. Packaging players are already

developing more and more food-grade

applications with higher sustainable value.

I am also noticing that sustainable

packaging for food-related products will

certainly be the top priority and endusers

will wish to see more recyclable

or compostable plastics films.

Such trends offer a big opportunity for

food and beverage companies to target

the market with sustainable plastic

packaging formats. Brands must study

their focused market and act sooner than

later. Also, clear communication around

sustainability narratives for both product

and packaging must be ensured.

Though sustainable plastic packaging can

be more expensive initially, thus adding

to the financial cost of small-time players,

studies show consumers will pay more

for products from brands committed to

environmentally friendly practices. Moreover,

the long-term benefits outrun the increased

cost burden to procure sustainable plastic

packaging as it propels consumer loyalty.

With upcycling and recycling efforts

on the rise, do you anticipate this

becoming a norm across the food and

beverage industry, especially in Asia?

Chaturvedi: I believe so. In the face of

brands and consumers becoming increasingly

conscious about their plastic consumption

and footprint in the environment and

new, stricter sustainability regulations

emerging on multiple fronts including the

imposition of higher taxes and penalties,

I’m certain recycling and upcycling of

plastic will escalate in the coming times

across the world, including Asia.

Consumers in India, China and Indonesia

have taken up the green cause strongly and

seem to be willing to pay for sustainable

plastic packaging choices. However, the

implementation pace may vary across

different countries of Asia where other

environmental concerns like water

pollution and air pollution take precedence

over a plastic waste generation.

In Asia, to quicken the pace of growth

in recycling, which is at the heart of the

circular economy, investments in resilient

infrastructure need to be made; and

collaborations with local cities in Asia that

cause plastic pollution are required to scale up

collection and sorting of plastic material. FBA

FOOD & BEVERAGE ASIA APRIL / MAY 2022


42

ON THE TABLE

Going micro: Food biotechnology

strengthens the future of food

Where it was once seen as a solution in pharmaceuticals, biotech firms now

turn their sights to the global food system to meet its demands.

By Agatha Wong

Evolving preferences and greater advancement

in food technology has spurred the industry to

dive deeper into the potential of our food sources.

With consumers demanding healthier and more

natural and ecological sources in their food,

the spotlight has turned to biotechnology to

promote advancements in food manufacturing.

“We see rapid and significant development

in the food and beverage market for biotech

applications,” said Dr Claudia Vickers, CSO

of Provectus Algae. “The growth is fueled

by supply chain issues, the need to convert

synthetic products to natural, and climate

change, impacting consumer behaviours.

Where biotech was previously only seen to have

viable applications in the pharmaceutical

space due to its high cost and difficulty,

relatively recent technological developments

are quickly changing this sentiment.”

In recent years, companies have turned

to biotechnology to create natural and

sustainable solutions for challenges

along the supply chain in the food and

beverage industry. With advancements in

enzyme and fermentation research, these

compounds can be used to enhance current

products as functional ingredients or to

enhance visual appeal and taste profiles.

“Such developments make applications

cheaper and faster than ever before and

provide opportunities to now use advanced

technologies more broadly for food and

beverage applications at a competitive price

point. The benefits of this are immense

and will be far-reaching, all aimed at

improving product performance and cost

for the consumer while mitigating and

reversing existential climate problems that

some of the current production systems

are contributing to.” Dr Vickers added.

As the global food system comes under

pressure to deliver healthier and sustainable

solutions to more discerning consumers,

as well as overcome issues of sustenance

and supply in developing countries, food

biotechnology can play a vital role in

modifying and supplementing existing

foods with added properties and nutrients.

fields lies a key player with great potential for

the food and beverage industry — algae.

A cornerstone of the food chain, algae ensures

the continuation of the ecosystem. From

transferring solar energy to biomass, that in

return traverses trophic levels to top predators;

to serving as food for planktons and larger

fishes, and even after death, where they are

consumed by decomposers that remineralise

biomasses into lower-energy molecules for

other organisms in the food chain, algae packs

a small but mighty punch 1 . Within the realm of

biotechnology, researchers have begun to look

at algae for food formulations, reaching into the

very source of the food chain for functionality.

“Algae is used in many applications, including

proteins and colourings in food applications,

specialty oils and supplements in nutraceuticals,

and bioactive ingredients in cosmetics.

The scale of these products, however,

remains very small,” explained Dr Vickers.

Provectus Algae, an Australia-based biotech

company has been focusing on the optimisation

of algae to produce compounds for a broad

range of industries and applications, including

food and beverage. The company offers

end-to-end solutions for multiple industries,

from food and beverage to agriculture and

even therapeutics. It has worked towards

converting chemical synthetics to natural

and biosynthetic products, producing clean

label opportunities, developing new products,

and contributing supply chain security.

Dr Claudia Vickers, CSO,

Provectus Algae

SMALL BUT MIGHTY: THE

POWER OF MICROALGAE

Food biotechnology encompasses different

areas of research. Amongst these vast

Dr Vickers is confident that algae have

the potential to address critical pain

points in speciality ingredient markets,

generating new opportunities for product

FOOD & BEVERAGE ASIA APRIL / MAY 2022


ON THE TABLE 43

formulators; fast-moving consumer goods

(FMCG) companies can also use algae as a

sustainable biomanufacturing platform.

Precision Photosynthesis is designed to scale the

production of bio-materials from microalgae

The company developed the Precision

Photosynthesis technology, which is designed

to control and optimise the production of

bio-materials from any novel algae. Dr Vickers

explained that Precision Photosynthesis

integrates genomics, precise environmental

control systems and high throughput

experimentation to quickly learn the perfect

environment for the algae to thrive and control its

metabolism, thus enhancing its ability to naturally

produce targeted bio-materials for customers.

“The platform is extremely powerful and

offers new opportunities for novel product

development and sustainable, scalable

production,” she added. The system is

rounded off with a toolkit consisting of

machine learning, which provides insights

that narrow search-spaces to inform future

experimentation; automated fluid transfers,

environmental analytics and computation

microscopy for clean data; and bioinformatics

which speed up product development

cycles through offering new information.

BRIGHTER OPPORTUNITIES

Biotechnology thus presents a wide scope of

research possibilities across different markets

and sectors. With continuous advancements in

their technology, the industry is expected to grow

in the near future. The marine biotechnology

market is projected to rise from US$3.7 billion

in 2020 to a revised size of $5 billion by

2026, with a CAGR of 5.8% in that period 2 .

One such company that has begun to notice

the potential of biotech firms is EarlyBirds, an

open innovation ecosystem that connects

organisations to innovate and address

business and technical challenges. The

Australian firm has been working alongside

large biotech companies to leverage

innovation from start-ups by encouraging

established players to use its platform to

discover companies working on scientific

breakthroughs that can help the industry 3 .

Provectus Algae has also benefitted similarly

from a fundraise co-led by Hitachi Ventures,

with support from Possible Ventures, Acequia

Capital, and more. In a pre-series A funding, the

company has secured $11.4 million to fund their

technologies and meet consumer demands.

Moving forward, Dr Vickers revealed that

Provectus Algae has planned to unveil

its first products to the market next year,

with further scale-up opportunities and

production expansion happening in 2022.

“We are building a team to deliver this new

platform to the market, and we are excited

about future developments,” she added.

“Our focus is to create value for our customers

by solving critical pain points in specialty

ingredients markets. We listen to our customers'

needs applying our end-to-end solution to

develop novel products quickly then scale them

up to meet the needs of their global markets.

Our platform approach provides customers

with a new method for sustainable product

development and biomanufacturing.”

As food biotech companies continue to evolve

and come up with newer, better ways of

understanding and redefining the food system

and supply chain, producers and customers

alike can look forward to cleaner and greener

solutions that science can offer. FBA

Machine learning, automation and bioinformatics are the

other tools employed by Provectus Algae

REFERENCES

1

Algae Research and Supply. “Ecological

Importance of Algae”. Algae Research and

Supply. https://algaeresearchsupply.com/

pages/ecological-importance-of-algae

2

Global Industry Analysts. “Global Marine

Biotechnology Industry”. Report Linker.

Feb 2022. https://www.reportlinker.com/

p05817690/Global-Marine-Biotechnology-Industry.html?utm_source=GNW

3

EarlyBirds. “EarlyBirds Is Helping Large

Biotech Companies Leverage Cutting Edge

Innovation From Startups”. EarlyBirds.

16 Mar 2022. https://earlybirds.io/en/

news/143-earlybirds-is-helping-large-biotech-companies-leverage-cut-

ting-edge-innovation-from-startups

FOOD & BEVERAGE ASIA APRIL / MAY 2022


44

ON THE TABLE

Overcoming barriers

to automation

Automation does not necessarily equate complex networks and high

costs. Solutions that are designed to accomplish basic tasks are now more

widely available and at a more affordable price point, as Agatha Wong

finds out more from Ryan Ong, product manager of drylin linear slide

bearings at igus ASEAN.

As the food and beverage industry ushers in

Industry 4.0, there is now a greater need than

ever for manufacturers to adopt smart and

digital solutions to streamline their workflows.

Though the industry has had an arguably slow

start in adopting automation to their business

operations, the outlook is positive for the food

automation market. For instance, a Global

Food Automation Market – Industry Trends

and Forecast to 2029 report by Data Bridge

Market Research pointed out the global food

automation market is growing at a CAGR of

7.6% between 2022 and 2029, and will likely

reach US$14.47 billion by the end of the period.

Automation in the food and beverage industry

is driven by the need for greater food safety and

quality, as well as reduced wastage and increased

productivity. As consumer and product demands

continue to evolve, automation will be key for

manufacturers to keep up with these changes.

Ryan Ong, product manager of drylin linear

slide bearings at igus ASEAN, told Food &

Beverage Asia: “On embracing robotics and

automation, what we learned from the First

Industrial Revolution to the Third is that all of

them disrupt the industry, and that adaptation

is the key to sustaining business. Industry

4.0 is no exception, especially in Singapore,

where manpower cost forms the bulk of the

expenses. Automation will soon transit from

‘wants’ to ‘needs’, where manufacturers will

consider the benefits that it might bring.”

For the food and beverage industry,

manufacturers might look towards automation

for tasks that are time-consuming, repetitive,

or simple. By replacing the human with a

robot for these tasks, companies can assign

the worker to a more productive aspect of

the supply chain, thus maximising labour and

reducing costs. Moreover, a robot can deliver

consistent and qualitative performance — two

factors that might be subject to human error.

In terms of improving quality and productivity,

Ong pointed out that robots, unlike humans, can

do a task “consistently anytime and every time”.

He cited an example of a robot that automates

a painting process — a human doing the task

might introduce variation to the layer of paint

FOOD & BEVERAGE ASIA APRIL / MAY 2022


ON THE TABLE 45

coat while a robot will produce consistent

coating once it is programmed correctly.

He continued: “As for productivity, without

automation, companies may requireone

person to man a station; but with

automation, companies could have one

person manning 10 stations or even conduct

remote manning. The COVID-19 situation

has proven such systems are critical to

a company’s survival during a pandemic

where manpower crunch and restrictions

made it difficult to get production stable.”

Some of the applications that Ong suggested

might be automated could be in cooking or

food preparation. In these situations, the

worker can be replaced by the robot, and be

assigned to other, more productive tasks.

Ong further pointed to the uses of robots

in Asia: “In Singapore and the wider Asia-

Pacific region, adoption of automation

technologies has become the norm. We are

no longer awed by robot presences — we

have seen robot cooking dishes to barista

robots, and recently, robotic arms in retails

service or even, robots making your coffee.”

That said, food manufacturers do have their

concerns when implementing automated

solutions in their business operations. The

first issue is on skillset as operators have to

be equipped with the necessary knowledge

and skills to programme and maintain

the robot, second is factory space as

manufacturers might have to fit the system

within a small footprint, and lastly is cost as

companies have to justify if the purchase of

a robot for a particular task is necessary.

A LOW COST AND SIMPLIFIED

SOLUTION

To this end, igus developed low-cost

automation solutions for manufacturers.

Under this bracket, the company aims

to supply affordable robots and cobots

to operators who are looking to include

automation in their business but are unable

to face a long return of investment (ROI).

With this option, manufacturers can implement

automated solutions for simple, repetitive

tasks, as Ong explained: “We observed that

there were applications which do not require

high precision, speed and load. Many industrial

robots in the market are marked at a higher

price with high capability — this is where igus

could offer our robots that suits manufacturers’

needs while keeping the cost down.”

Raising an example, he added: “For a pick and

place application that requires 1mm precision

and 15 picks/min, it would be an overkill to

buy a $20,000-$40,000 robot which can

do 0.01mm precision and 120 picks/min.

However, they could get an igus robot with

0.5mm precision at 60 picks/min at less than

$20,000 in a bundle with our easy software.”

As igus manufactures and distributes

these robots and their related components,

from linear actuators to drive controls

and accessories, the company is

able to pass on cost-savings to their

consumers. Moreover, users can configure

the systems quickly and flexibly.

“You could buy an igus robot kit and

assemble it yourself using the easily

understood manual and video material.

Likewise, companies can receive training

and learn how to use our low-to-no code

IRC robot control software,” said Ong.

Low-cost robots offered by igus are delta

robots, which feature parallel kinematics

and are suited for picking and placing at

high speeds; Cartesian robots, on the other

hand, can be used in simple operations such

as in vending machines; and articulated

robot arms can also be incorporated to a

separate linear axis for greater mobility.

These robots can be assembled into a

larger framework containing other individual

components from other manufacturers.

By offering partially-assembled robots, such

as igus’ gantry and delta robots, Ong shared,

in addition to the company’s user-friendly and

intuitive software interface, operators will be

able to direct the robot’s movement without

prior programming and coding knowledge,

hence saving additional personnel costs.

More recently, igus had provided Roose’s

Chocolate World, a Belgian chocolate shop,

with a robolink robot that moves on a seventh

axis that packs chocolates in front of the

customers. The electromechanical framework

features components from igus’s product

range, and Roose’s Chocolate World was able

to assemble the robot on its own at a low price.

Similarly, food manufacturers can also reap the

features offered by igus’ low-cost automation.

BEYOND AUTOMATION

As the barriers to automation are lifted through

low cost and simplified options, manufacturers

will find greater ease in adopting automation

for their business operations. At the heart of

this are the advantages that manufacturers

can leverage to overcome any potential

shortcoming they might face in the short term.

“The goals of automation in the food and

beverage industry are, in our opinion, to ease

manpower crunch, increase productivity

and operation efficiency, ensure consistent

quality, and leverage on technologies

to expand sustainably,” said Ong.

With companies like igus offering accessible

solutions for manufacturers, the food and

beverage industry’s roadmap towards further

embracing Industry 4.0 is poised to be a

smoother and more successful one. Besides

utilising robots for sorting, picking, and placing

tasks, there are a variety of digitised solutions

that can continue to improve business

operations; automation is but one of the

many tools, alongside data collection and

the Internet of Things (IoT), that producers

can look forward to adopting in future.

Ong concluded: “We would envision the

next milestone of automation to have an

increasing amount of unmanned system,

data collection via big data, connected

system and intelligence.” FBA

FOOD & BEVERAGE ASIA APRIL / MAY 2022


46

PROCESSING AND PACKAGING

How digitalisation and

IoT can keep the

production line moving

Some producers might be slow in adopting digital

solutions to their business operations for fear of

costly challenges – however, by taking the plunge,

the benefits reaped from digitalisation far outweigh

any disadvantages in the short term.

By Brett Rickman, branch manager – Asia, tna solutions

Whether for product changeovers, planned

servicing or equipment errors, all food

production lines will experience downtime at

some stage. While pauses in production are

inevitable, the significant impact they can have

on the bottom line makes them something

operators are keen to avoid. According to

a McKinsey survey, 81% of food processors

said that just one hour of downtime can

result in losses of up to US$300,000 1 . These

costs are likely to increase even further as

rising global inflation and surging demand for

packaged foods in the Asia-Pacific market

makes fast, consistent manufacturing more

crucial than ever 2 . When it comes to methods

for tackling downtime, some producers are

still hesitant to turn to digitally-enhanced

processing and packaging equipment

— unsure of the practical benefits these

technologies can offer their production lines.

CONNECTED CONSISTENCY

Food manufacturers have been reticent to

embrace remote connectivity mainly due to

concerns surrounding digital security and

the threat of tampering from outside parties.

Reports of high-profile cyber-attacks on food

production sites, like the devastating virus

which completely halted production at an

Australian Cadbury’s factory in 2017, have

galvanised action 3 . Today, since stepping up

its cybersecurity defences against dangerous

phishing or social engineering attacks, the

global food industry has rebuilt confidence in

smart connectivity. As a result, more brands

are recognising the benefits this technology

can offer their operations — particularly

when it comes to reducing downtime.

First, remote connectivity enables true endto-end

line integration. Equipment enhanced

with the Internet of Things (IoT) means that

manufacturers no longer need endless cabling

to get their conveying system to “talk” to their

bagging apparatus. With seamless, wireless

integration between line components, operators

can quickly calibrate the entire line to produce

almost any product type — dramatically

cutting changeover times. This relatively simple

measure has profound implications for line

efficiency because it minimises all the factors

that can slow down production. Blockages or

errors in the conveying system, for example,

can be communicated automatically to the

seasoning, frying, and weighing equipment,

preventing product waste and alerting

operators to the issue before it causes costly

downtime or compromised batches.

Should any issues arise, remote connectivity

offers other advantages too. Integrated

product-in-seal detection (PISD) systems, for

instance, can quickly detect compromised pack

seals to ensure lines do not sit idle for hours while

multiple batches are meticulously checked for

faults. With remote access, operators can also take

control of individual systems or the line as a whole

and make the necessary parameter changes to

resolve equipment errors. Connected systems like

these give technicians the gift of comprehensive

oversight — allowing them to find and diagnose

difficult-to-trace faults and act, quickly.

DOWNTIME-DEFEATING DATA

One of the most valuable assets a digitally-enabled

production line can offer is data, and with it, the

opportunity for continual efficiency boosts. Modern

food production facilities use several different

layers of control and monitoring protocol. The

hierarchy is structured as follows:

1. Enterprise resource planning (ERP) software:

Sets out goals at a company-wide level

2. Manufacturing execution systems (MES):

Manages big-picture production planning

3. Supervisory control and data acquisition

(SCADA) systems: Supervises

production lines while in use

4. Programmable logic controllers (PLC):

Programmes individual equipment operation

5. Actuators, sensors and human-machine

interface (HMIs): Collects the real-time

data that feeds the entire process

FOOD & BEVERAGE ASIA APRIL / MAY 2022


PROCESSING AND PACKAGING 47

headsets, brands can also create highly effective

training programmes to get teams up to speed

quickly and effectively. Digitally-enhanced

training schemes allow operators to practice

key processes on true-to-life virtual machines,

helping them to understand complex systems

without risking real delays or production-pausing

errors. This technique is not just science fiction

either, with research showing it can deliver an

80% retention rate 12 months after the initial

training programme 4 . Clearly, the benefits of

remote servicing and AR-based maintenance

tools extend far beyond just reducing downtime.

These layers of control allow producers

to monitor machine status in real-time

and react quickly to reduce downtime.

Furthermore, they also provide access to a

wealth of invaluable performance data that can

be used to set accurate, bespoke production

targets. Armed with this information, site

managers can establish, and reap the rewards

of, an effective predictive or preventative

maintenance strategy — another key tool

for avoiding unplanned stoppages.

Predictive servicing uses monitoring data

to continually assess the condition of the

line equipment, calculate the probability of it

developing faults and take action to prevent

those failures through regular corrective

maintenance. In contrast, the preventative

maintenance approach is centred around

scheduled equipment checks, which create

a detailed picture of a system’s performance

over time. These insights are then used to

make strategic improvements tailored to the

individual needs of each line component.

Regardless of the overall approach, all

maintenance data can be combined with

other digital technologies like artificial

intelligence (AI) or machine learning, to help

brands keep one step ahead of their servicing

needs and prevent unexpected downtime.

RESOLVING FAULTS REMOTELY

Continued border closures and concerns

surrounding COVID-19 variants have fasttracked

the development of digitally enhanced

remote support tools. Best known for their

value as servicing aids, remote maintenance

tools harness the power of augmented and

virtual reality (AR/VR) to allow operators to

share what they see with technicians and

receive precise instructions right in front of

their eyes. With the opportunity to access

expert advice via AR technology, producers can

calibrate their lines for different bag sizes or

packing designs, tune up existing equipment

and even commission new solutions, without

waiting for costly on-site visits. These features

dramatically cut the downtime that can occur

due to geographical boundaries, allowing

brands to make their lines more agile, flexible

and efficient — wherever they are in the world.

The true potential of these tools is still being

realised, but early-adopters are already seeing

the benefits this kind of technology can offer.

VR headsets, for example, allow manufacturers

to create a digital twin — a digital model

of their physical production line — which

operators can use to test potential settings

on the virtual imitation before implementing

them on real-world equipment. By combining

these digital line representations with AR

CALLING TIME ON PRODUCTION DELAYS

With an issue as important as production continuity

there is a temptation to stick to traditional

efficiency-boosting strategies, even if they are

not the most effective tools in the long run. The

evidence for how effective digital equipment

systems can be is out there. However, as their

most valuable benefits can often only be quantified

months or even years after installation, many

brands delay going digital. Once manufacturers

take the initial leap in setting up new technologies,

the rewards of embracing the digital revolution

are plain to see. From identifying and fixing faults

faster today, to building up the data needed to

tackle the performance challenges of the future,

the simple fact is that advanced digital systems

reduce downtime and improve profitability. FBA

REFERENCES

1

McKinsey, McKinsey on Food Processing

& Handling: Ripe for disruption? March 2018,

https://www.mckinsey.com/~/media/mckinsey/

industries/advanced%20electronics/our%20

insights/whats%20ahead%20for%20food%20

processing%20and%20handling/mckinsey-onfood-processing-and-handling-ripe-for-disruption.

ashx, p.39

2

Global market insights, Asia Pacific Food

Packaging Market Size By Source, November 2019,

https://www.gminsights.com/industry-analysis/

asia-pacific-food-packaging-market

3

Petya cyber-attack: Cadbury factory hit as

ransomware spreads to Australian businesses,

28th June 2017, https://www.theguardian.com/

technology/2017/jun/28/petya-cyber-attackcadbury-chocolate-factory-in-hobart-hit-byransomware

4

Food Safety Tech, How Will AR and VR Improve

Safety in the Food Industry? 2019, https://

foodsafetytech.com/column/how-will-ar-and-vrimprove-safety-in-the-food-industry/

FOOD & BEVERAGE ASIA APRIL / MAY 2022


48

PROCESSING AND PACKAGING

Ekro completes

installation

of SEALPAC

thermoformers

Dutch veal producer Ekro,

part of the VanDrie Group,

invests in its packaging

department, resulting in

the installation of four

new thermoformer lines.

Ekro’s project manager ai,

Christian Scholten, and

head of technical services,

Anjo Kaatman, share the

installation of these lines

and the challenges such a

project entails.

FOOD & BEVERAGE ASIA APRIL / MAY 2022


PROCESSING AND PACKAGING 49

What once started as a municipal

slaughterhouse in the centre of Apeldoorn is

now an ultramodern production company that

processes approximately 400,000 calves into

meat products every year, which are mainly

distributed in Germany, France and Italy. Ekro

supplies veal products that are tailored to its

customers, such as whole veal breast or veal

roulade for the catering industry, as well as

consumer products like veal burgers or steaks.

The company recognises animal welfare,

food safety and sustainability of utmost

importance, and works towards meeting the

requirements of chefs and consumers.

FULL TRACEABILITY

Ekro works with traditional wholesalers,

retailers, foodservice and food manufacturers.

Orders range from the delivery of

complete carcasses to the delivery of

kitchen-ready consumer products.

The SEALPAC thermoformers are packaging veal products in two shifts per day

Christian Scholten, project manager ai at

Ekro, shared: “What makes Ekro unique is

the quality we deliver. Our company is part

of a complete chain, from the feeding of

the calves to the packaged end product.

In addition, Ekro has been committed

to traceability for several decades.

“The abattoir and deboning section are

equipped with high-tech hardware and

software, which connect seamlessly to each

other so that full tracking and tracing of the

products is guaranteed. For example, the

customers of Ekro, primarily the wholesaler,

can always enter the stated barcode for

each product on a special website to view

the complete life cycle of the meat.”

IMPOSSIBLE TO BREAK

Anjo Kaatman, head of technical service

at Ekro, is responsible for the company’s

existing machinery. Within the company’s

project office, Scholten and four other

colleagues, are constantly working on renewal

processes. Both men worked together in a

large investment project in the packaging

department of Ekro to modernise several

existing lines to work even more efficiently.

For example, the thermoformer has been used

since 1999 for packaging the by-products,

especially organs. This machine, an RE3, was

once purchased from the company Repak in

Christian Scholten, project manager ai at Ekro, between two SEALPAC RE25 thermoformers

Emmen and has been running 16 hours a day

since 1999, with cleaning taking place every

evening and maintenance done twice a year.

“The RE3 has always functioned without

problems in our challenging production

environment until the end of 2021,” revealed

Kaatman.

THE IMPORTANCE OF GOOD

MAINTENANCE

The RE-series thermoformers are still built

in Emmen, but since 2007 they have been

offered in the Benelux under the brand name

SEALPAC. The advice, sales and maintenance

are done by Ultrapak in Nijkerk, the distributor

for SEALPAC thermoformers and traysealers

in the Netherlands, Belgium and Luxembourg.

Kaatman said: “We have had an exceptionally

good relationship with Ultrapak from the start.

They take their responsibility and meet the

set deadlines, also about the agreed service

contracts. Installation of new machines, but

also the maintenance of existing machines,

must take place with us during the weekend.

The requirement is then that the machines

have to be running again on Monday morning,

and that has always been successful so far.”

With the RE3 in use for more than 20 years and

several other lines that could use a facelift,

the inevitable question of replacement came

in 2020. To this end, a large project started

within Ekro, where distinct options were

examined. Revision of the existing machines

was still a possibility, but replacement offered

FOOD & BEVERAGE ASIA APRIL / MAY 2022


50

PROCESSING AND PACKAGING

the most benefits ultimately. Ultrapak’s

contact person Andres Vos provided an

extensive analysis. As part of the project, a

visit was made to the factory in Emmen.

FOUR NEW LINES

Ultimately, Ekro decided to invest in

four SEALPAC thermoformers: an RE30

tandem machine for packaging the byproducts

and three RE25 thermoformers

for packaging fresh veal in various

weights and sizes, including entrecote,

fillet, escalope, rib-eye and steak.

Kaatman shared: “The first two machines

were installed in September 2021, and the

last two followed in November. In both

cases, this happened over the weekend,

and in both cases, the machines were

ready for production by Monday morning.”

Flexible film vacuum packaging protects during storage and transport

The three RE25 thermoformers are located

right next to each other in the same

production hall. Due to the tight space

there, including a few awkward pillars, the

machines were designed to fit. Each of the

RE25 thermoformers is suited for a fixed

packaging format, which is tailored to the

weight and/or dimensions of the various veal

products. The RE30 is located in a separate

hall, where the by-products are packaged,

such as liver, heart, tripe, sweetbreads, etc.

Scholten said: “This line has regular

changes during the day. By choosing

a tandem machine with two forming

stations, suitable for two formats (roughly

4kg and 5kg), we can now change at

the touch of a button. This results in

enormous time savings. Our staff is very

economical with and proud of this line.”

All SEALPAC machines are equipped

with product support due to the heavier

packaging. This prevents the film from

slipping out of the chain. Furthermore,

all machines have central lubrication,

so that maintenance is minimised.

Kaatman added: “The SEALPAC machines

are characterised by their simplicity and

reliability. I, therefore, know that our staff

can quickly familiarise themselves with

these machines. The touch-screen monitor

of the RE series is also easy to operate.”

Scholten shows the packaged product

THE OPTIMAL PACKAGING FOR

SEMI-FINISHED PRODUCTS

Only a small part of about 5% of the veal

produced stays in the Netherlands. The

remaining 95% is exported to about 50

countries, mainly Europe, China and the US.

The primary buyers are wholesalers, who in

turn supply the catering industry. However,

there is also a growing consumer products

department. Semi-finished products are

packaged on the SEALPAC thermoformers,

which mainly go to the catering wholesaler.

The packaging primarily has a protective

function, so that a flexible film is sufficient

and sustainable. By using vacuum

technology, optimal shelf life is achieved.

“If we look at the vacuum packaging based

on PA/PE film, such as those that are run

on the SEALPAC machines, we are already

at the minimum packaging level. Thanks to

the Rapid Air Forming concept, standard on

the SEALPAC machines, the film is already

as thin as possible,” Scholten shared.

FUTURE PLANS

Needless to say, the COVID-19 pandemic has

had an impact on Ekro, all the more so because

the catering sector, and with it, the wholesaler

that supplies that sector with veal has been hit.

Scholten noted: “That was especially true in the

first year of the pandemic when the catering

industry in southern European countries was

closed. Since then, production has picked up

again and is almost back to the same level.

Fortunately, we can now shift our attention to

other innovation projects within Ekro.” FBA

FOOD & BEVERAGE ASIA APRIL / MAY 2022


PROCESSING AND PACKAGING 51

Food safety takes

priority in design

As food production technology continues to

advance and evolve, food safety remains of utmost

importance. Food producers can look towards

equipment minimising contamination through

effective design, while also upholding food wastage

reduction.

By Matt Hale, international sales and marketing manager, HRS Heat Exchangers

Modern food production systems

have reduced the cost of foods and

made them more available, but general

trends towards the centralisation of

food supply will also give rise to food

safety issues, such as contamination

with pathogens or toxins that will affect

large numbers of people 1 . To prevent

this, food producers implement strict

systems such as hazard analysis

critical control points (HACCP), but the

design and manufacturing standards

of food processing equipment

are also of vital importance.

TYPES OF CONTAMINATION

The contamination of food and

drink products can cause anything

from minor quality issues to

severe health outcomes and even

death. There are four main types

of contamination that can affect

food and drink products: microbial,

chemical, physical and allergenic.

Microbial contamination is caused

by microorganisms such as bacteria,

viruses, mould, fungi and toxins like

campylobacter, salmonella and E. coli.

It is also the most common source

of food poisoning. Control measures

include maintaining strict hygiene,

ensuring separation between raw

and cooked ingredients, and using

techniques such as pasteurisation

or sterilisation to reduce the

microbial load in the product.

Chemical contamination often arises

from the poor control of products

used for cleaning and disinfection.

If chemical residues remain on food

preparation or contact surfaces, or

if chemicals are used in the vicinity

of food and drink products, then

contamination can occur. Another

source of chemical contamination

may be the production of primary food

ingredients such as the incorrect use

of pesticides and medicines on farms.

As the name suggests, physical

contamination is caused by foreign

objects and can include anything

from stones and pest bodies to

items of plastic or metal. Within food

processing facilities, poorly maintained

or badly designed equipment can

itself become a source of physical

contamination in the form of items

such as flaking paint or loose screws.

Physical contaminants may also

carry harmful bacteria, increasing

the overall contamination risk.

The final source of contamination is

allergenic contamination, which occurs

when a portion of food that causes an

allergic reaction comes into contact with

another food. There are 14 recognised

allergens 2 , including gluten, peanuts,

eggs, mustard, soy, and fish, and the

reactions caused can range from mild

discomfort to fatal anaphylactic shock.

Avoiding contamination is a crucial aspect

of food safety

FOOD & BEVERAGE ASIA APRIL / MAY 2022


52

PROCESSING AND PACKAGING

standards may be applied to foodcontact

and non-contact surfaces,

and surfaces which come into contact

with the product must generally be

smooth, non-toxic, non-absorbent

and resistant to corrosion. For this

reason, stainless steel is a popular

choice and AISI 300-series stainless

steel is used as a key material by HRS

Heat Exchangers. Welding and joints

are also important; continuous butt

welds should be used and ground

to a smooth surface, while bolts and

threads used within the food contact

zone must be of a hygienic design.

Food processing equipment should be designed to allow easy access for cleaning and to

prevent areas where products or materials can build up

THE IMPORTANCE OF DESIGN

Food processing businesses adopt a

range of processes and procedures to

prevent these forms of contamination

from occurring. These measures may

include cleaning and maintenance

procedures, pest control, personal

hygiene, protective clothing, dress

codes, etc. Many of these procedures

would have been implemented

as a result of HACCP assessment

of the facility and the production

methods employed, but there is

another equally important aspect

of avoiding contamination which is

not always given such a high profile:

the design and construction of the

food processing equipment itself.

the risk of physical hazards 3 .

Hygienic design principles encompass

a range of different factors, including

material choice, surface finish,

construction methods, and the

physical design of the product –

which include avoiding lips, crevices

and sharp angles where cleaning

chemicals or product may build

up or remain after cleaning. To

facilitate cleaning underneath and

around equipment, it should be

elevated above the floor on legs or

mounted in a frame, for instance,

with HRS’s skid-mounted systems.

When designing equipment, different

It is also important to maintain the

movement of fluids and materials

within the equipment and connecting

pipework. Maintaining flow and

preventing fouling is also a key

priority in heat exchanger design and

that is why HRS Heat Exchangers

produces corrugated tube or scraped

surface designs. It is also important

to use closed coupled connections

to equipment to prevent the creation

of dead spots and to ensure that

where necessary, the equipment

can be fully drained or emptied for

cleaning or product changeover. Other

considerations include avoiding the

use of O-ring seals in grooves, avoiding

ledges around top rims, and ensuring

that shafts are suitably sealed with

double seals where necessary.

Hygienic equipment design enhances

cleanability, decreasing the risk of

biological, physical and chemical

contamination. In addition, equipment

that is designed and constructed

to meet hygienic principles is

easier to maintain and reduces

Stainless steel

should be

used for the

construction of

food processing

equipment

FOOD & BEVERAGE ASIA APRIL / MAY 2022


PROCESSING AND PACKAGING 53

REDUCING WASTE WHILE

MAINTAINING SAFETY

HRS Heat Exchangers produces a

wide range of equipment for use

in the food and beverage sectors,

from basic tubular heat exchangers

to fully integrated pasteurisation/

sterilisation and aseptic filler

systems, as well as several specialist

products such as evaporators, ice

crushers and melters, direct steam

injection systems, air removal

systems and pumps. All of these

are hygienically designed from the

start to facilitate clean operation

and prevent the types of product

contamination discussed above.

All HRS products designed for food

use meet 3A Sanitary Standards.

Furthermore, HRS equipment is

particularly designed to facilitate

product removal and subsequent

cleaning. It has always been

a challenge for food and drink

businesses to implement effective

and rigorous CIP regimes which

meet the necessary standards in

a way which minimises the loss or

degradation of saleable or useful

products. One example is the

HRS R Series of rotating

scraped surface heat

exchangers which can

physically remove product

without the need for traditional

pigging or flushing systems.

This design feature means that much

of the product can be removed from

the HRS R Series without the need for

additional pumps or pressure systems,

reducing both Capex and Opex.

HRS also produces a product recovery

system, which combines continual

monitoring of a set parameter, such as

Brix, pH or viscosity, with the three-way

valve technology employed in every

HRS pasteuriser or steriliser. Working

together, these two systems ensure

that all product that meets the set

parameters is utilised and only that

which falls outside (for example, diluted

before or during CIP) is discarded.

Furthermore, such monitoring helps

to validate the effectiveness of CIP

and ensures that following a cleaning

cycle, only products that meet

specification are allowed to proceed.

The hygienic design and construction

of food processing equipment is

an essential but often overlooked

aspect of controlling the safety

and quality of food and drink

products, playing a crucial role

in preventing contamination

and allowing other food safety

procedures to be carried out. FBA

REFERENCES

1

Food production and food safety:

https://www.ncbi.nlm.nih.gov/pmc/

articles/PMC1116029/

2

https://www.highspeedtraining.co.uk/

hub/four-types-contamination/

3

Food Equipment Hygienic Design: An

Important Element of a Food Safety

Program: https://www.food-safety.

com/articles/3705-food-equipment-

hygienic-design-an-important-

element-of-a-food-safety-program

Systems such as the HRS

Aseptic Block pasteuriser

and filler include integrated

clean-in-place (CIP)

systems

The R Series is designed for a

range of heat transfer applications

and its design enables high viscosity

products to be pumped with reduced

back pressure and lower energy

use. The helical spiral is fitted with

scrapers – which scrape the surface

of the tubes to prevent fouling in

normal use that can also be run in

reverse; enabling valuable

product to be

recovered

prior to routine

cleaning

or product

changeover.

FOOD & BEVERAGE ASIA APRIL / MAY 2022


54

PROCESSING AND PACKAGING

Smith’s Snackfoods installs

large-scale bulk

handling system

for new chip line

Smith’s Snackfoods began

manufacturing potato crisps in

Australia in 1931 and was one of

the first to offer flavoured crisps in

Australia. Today, as a unit of PepsiCo,

its brands include Twisties, Burger

Rings, Doritos, Parker’s pretzels,

as well as reduced-fat products

such as Sakata rice cakes, Sunbites

Grain Waves whole grain chips and

Sunbites air-popped popcorn.

In January 2019, Smith’s installed

a process line to manufacture

Smith’s Oven Baked potato chips,

which contain 50% less fat and

have more crunch and texture

than traditional fried crisps.

For the powder handling and

blending portion of the new line,

Smith’s worked with Flexicon

Corporation Australia. Due to the

size and scope of the new system,

the supplier’s project engineering

division (PED) handled much of the

design and specification work.

UPSTREAM BATCH AND

DOWNSTREAM CONTINUOUS

PROCESSES

The new powder handling and

blending system consist of two

upstream batch processes that feed

a downstream continuous process.

In one batch process, major

ingredients received in bulk bags are

dispensed by weight from two Bulk-

Out model BFC bulk bag dischargers

supplied by Flexicon. Installed

facing one another, the matching

dischargers are each equipped with

an electric hoist and trolley that

travel on an I-beam common to both

frames, allowing bulk bags to be

loaded from a single floor location.

The dischargers are each equipped

with a Spout-Lock clamp ring atop a

Tele-Tube telescoping tube that applies

continual downward tension as the bag

empties and elongates, directing the

material through the bag spout. The

sealed systems of both dischargers

are vented to a dust collection

system installed in an adjacent

room, preventing contamination

of the plant environment.

Flow-Flexer bag activator plates

raise and lower opposite bottom

edges of the bags on timed

cycles, ultimately forming a

steep V-shape that promotes

total discharge. Both are also

equipped with a Power-Cincher flow

control valve in which contoured

stainless steel rods cinch the bag

spout concentrically, allowing dustfree

retying of partially empty bags.

When a batch is initiated, the rotary

airlock of either discharger begins

metering material into a common

pneumatic conveying line leading to

Flexicon’s powder handling and blending

system supplies ingredients to a new line

producing Smith’s Oven Baked potato chips

a Flexicon filter receiver suspended on

load cells. Weight gain information is

transmitted to the system controller

that runs the airlock valve at high

speed, then at dribble feed rate

which, together with programmatic

compensation for material in-flight,

achieves precise batch weight accuracy.

FOOD & BEVERAGE ASIA APRIL / MAY 2022


PROCESSING AND PACKAGING 55

Once major ingredients are batched

in sequence from bulk bags, preweighed

sacks of low-volume

ingredients are positioned using a

25kg vacuum sack lifter and

dumped manually through

a Flexicon bag tip station

with an integral dust

collector and rotary airlock

valve feeding the same

pneumatic conveying line. A

chute through the sidewall

of the bag dump hood leads

to a Flexicon bag compactor

with a pneumatic ram that

compresses up to 150 bags

into a plastic-lined container

for dust-free disposal.

Bulk bag dischargers meter major ingredients by weight into a pneumatic line. Bags are inserted and

removed using a cantilevered I-beam, hoist and trolley

The batch accumulated in

the filter receiver is then

gravity discharged into

a paddle mixer. Blended

batches are discharged into

a Flexicon buffer hopper

that is sized to provide

a continuous supply of

material to the downstream

process through a second

pneumatic conveying

system and filter receiver.

In a separate batch

process, a Flexicon bag

tip station — also with

integral dust collector,

compactor chute,

and rotary airlock

valve — is dedicated

to manual additions

of pre-weighed,

pre-mixed inclusion

ingredients.

Positioned adjacent

to the first bag tip

station, it shares the same bag

compactor, but meters material

into a third pneumatic conveying

system and filter receiver.

Flow-Flexer bag activator plates promote flow, as a

Spout-Lock clamp ring atop a Tele-Tube telescoping

tube promotes complete discharge. The rotary

airlock valve meters material into the pneumatic line

The equipment design

is efficient, hygienic,

simple, and meets all

EHS requirements and

food safety standards.

Nayantha Abesyiri,

Project Manager at PepsiCo

The second and third filter receivers

are suspended on load cells that

signal the system controller when

to convey additional blended

material from the buffer hopper

Twin bag tip stations for adding low volume ingredients flank a bag compacter which compresses empty

bags for dust-free disposal. The large buffer hopper (right) receives blended batches that are transferred

pneumatically to the downstream process

FOOD & BEVERAGE ASIA APRIL / MAY 2022


56

PROCESSING AND PACKAGING

and the second bag dump

station respectively. These

rotary airlock valves provide

material on an as-needed basis

to a pair of loss-in-weight (LIW)

gravimetric feeders, which allow

rapid changing of screws to suit

material flow characteristics,

at throughputs from 4-400kg/

hour. The overall arrangement

allows the LIW feeders to provide

an uninterrupted supply of

material to a new continuous

mixer at precise ratios and rates,

completing the powder handling

and blending portion of the new

Oven Baked potato chips line.

MANAGING LOCKDOWNS

AND LOGISTICS

Flexicon’s project engineering

division recommended

equipment specifications,

coordinated multiple equipment

manufacturers, and developed

controls and automation package

for the bulk handling system that

integrates with Smith’s overall

process control system. For parts

to be imported, the supplier

obtained special exemptions

to COVID-19 restrictions on

crossing state borders.

Small bags containing low volume ingredients are emptied into the bag tip station and metered

into a pneumatic line through a rotary airlock valve. The bag compacter, at right, compresses

empty bags for dust-free disposal

“We had an aggressive schedule

to get the new production line

installed and commissioned on

time and we ran into numerous

challenges as a result of the

COVID-19 pandemic,” said

Nayantha Abeysiri, project

manager at PepsiCo. “However,

Flexicon found solutions

to those challenges while

staying on budget to get the

equipment manufacturing

completed on schedule.

Each batch is accumulated in this filter receiver, which gravity discharges into a mixer

“The equipment design is efficient,

hygienic, simple, and meets

all EHS requirements and food

safety standards,” he said, adding

that Flexicon is in the design

phase for another project. FBA

Batches gravity discharged from a mixer into this buffer hopper are conveyed pneumatically

to a downstream process

FOOD & BEVERAGE ASIA APRIL / MAY 2022


PROCESSING AND PACKAGING 57

Debunking misconceptions

about tubular drag conveyors

The cable and disc systems convey blends for a wide range of

materials and conditions.

By Del Williams, technical writer

In the food processing industry,

walking onto the production floor

with its maze of conveyor tubes and

machinery can seem to visitors like

they have stepped into a Dr Seuss

book or Willy Wonka’s factory.

For example, even industry

veterans can be challenged to

distinguish whether the conveyor

tubes they see at a glance are a

screw (augur), pneumatic, vacuum,

aeromechanical, tubular drag chain

and disc or tubular drag cable and

disc, unless they are the plant

engineer or maintenance crew. Many

specifiers, architects, engineers,

and other professionals might lack

substantial technical or hands-on

experience with such conveyors.

This knowledge gap can result

in extreme consequences

when delicate materials or

precise blends must be reliably

conveyed, causing costly product

destruction or inaccurate blends.

Misconceptions about tubular

drag cable and disc conveyors will

be the focus of this assessment,

addressing six widely held

viewpoints in the industry.

Tubular drag cable conveyors gently

move product through a sealed tube

using a coated, flexible stainlesssteel

drag cable pulled through on a

loop. Solid circular discs (flights) are

attached to the cable, which pushes

the product through the tube without

the use of air. These conveyors excel

in transporting delicate, precise blends

for a wide variety of food types in

versatile layouts and configurations.

MISCONCEPTION #1: THESE

CONVEYORS ARE THE SAME AS

A SCREW SYSTEM

“One of the most common

misconceptions is that tubular

drag cable and screw conveyors

are identical, which is far from the

case,” said Karl Seidel, marketing

director of Cablevey Conveyors, a

mechanical conveyor manufacturer

that serves the specialty food, coffee,

powder, nut, and pet food markets.

Screw systems, also known as

auger conveyors, typically utilise a

helical blade that moves granular

materials within a tub. However,

augurs can cause product damage

and compromise blends. Therefore,

the units tend to be an option when

material integrity is not critical,

such as conveying food waste.

Seidel noted: “The key difference to

look for is that augurs convey material

with a helical screw. The transfer speed

is directly proportional to the rotation

speed of the screw. On the other hand,

tubular drag cable conveyors transfer

material between two discs pulled by

a sealed cable and are designed to

protect delicate products and blends.”

MISCONCEPTION #2:

CONVEYORS ARE NOT

DESIGNED TO PROTECT

BLENDS AND MIXES

When transporting a blend of products

with a conveyor system, maintaining

a consistent mix ratio is essential,

be it fine powder, coarse mix, or

larger variable-sized amalgams of

different weights and shapes.

However, conventional conveyor

systems are not specifically designed

to precisely transport blends without

changing the mix ratio. Various product

material weights, sizes, and shapes

can shift and disperse in open systems

Modular systems like tubular drag cable

conveyors are space-efficient, and an ideal

option for complex layouts that require

curves or changes in direction

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PROCESSING AND PACKAGING

It is common to see portions of tubular conveyor equipment extending outdoors when conveying product from outside to inside or vice

versa such as when unloading raw material or loading finished product

like bucket conveyors, and vibration

can cause the blended product to

shift throughout transport. Vacuum

and pneumatic systems can cause

smaller lightweight particles in a

blend to move at different speeds

than heavier or larger particulates,

resulting in significant blend

restructuring when the product

reaches its discharge point.

volume of product. Based on the

manufacturer’s specifications

and requirements, engineers can

calculate the optimal speed of the

system, the most appropriate tube

angles, and the proper construction

design to guarantee their blended

product remains consistent

from input to discharge, even at

high volumes,” said Seidel.

In contrast, tubular drag cable

conveyors are engineered to

maintain precise blend ratios, which

can be important to food industry

professionals from nutritionists

to farmers feeding livestock,

according to Seidel. For example,

the company’s engineers have

resolved the issue with a completely

enclosed, compartmentalised

tubular conveyor system.

“Not unlike an endless succession

of train cars, each space between

solid circular discs holds a predefined

MISCONCEPTION #3:

CONVEYORS CANNOT CARRY

MOIST, HOT, OR FROZEN

MATERIAL

Tubular drag cable systems like

Cablevey’s convey food materials

in a wide variety of forms and

states including powdered, pureed,

chopped, moist, hot, and frozen with

throughput rates up to 80,000lbs

per hour. The systems can convey

material with high moisture

content such as soaked beans and

chickpeas when some water is being

conveyed along with the product.

Cablevey Conveyors’ tubular drag cable

conveyors are engineered to maintain precise

blend ratios, maintaining a consistent mix ratio

whether conveying a fine powder, coarse mix,

or larger amalgams of different weights and

shapes

FOOD & BEVERAGE ASIA APRIL / MAY 2022


PROCESSING AND PACKAGING 59

While the tubular conveyors are

constructed of plastic components, the

standard units are designed to operate

at 82°C with a high-temperature option

up to 110°C. It can therefore receive

the product from ovens, fryers, or

dryers, according to Seidel. Even frozen

products can be conveyed, although

the temperature must be controlled

along the path, so no melting occurs

with water freezing later in the system.

MISCONCEPTION #4: CONVEYOR

FOOTPRINT AND EXPANSION

LIMITATIONS

Some in the food industry do not

consider tubular conveyors because

they believe that the systems cannot

fit within their facility’s available space

or accommodate its layout, which may

include significant inclines or elevation

changes. However, this is not the case.

Modular systems like tubular drag

cable conveyors are an excellent

option for complex layouts that

could require curves or changes in

direction, according to Seidel.

“Tubular conveyors do not have to be

installed at 90° and can use angles

so can go in between, around, above

or below existing equipment or other

obstacles. That is important for

existing facilities that may not have

the flexibility to move something

out of the way,” said Seidel.

In addition, tubular conveyors are

space-efficient. Seidel noted that

to conserve space, the conveyor

turnaround and its inlet can stand

on end, hence occupying one foot

across instead of three. If conveyor

discharge occurs best using gravity,

tubing can be run through walls

and discharged out of the building

roof, which saves interior space.

MISCONCEPTION #5: CLEANING

REQUIRES DISMANTLING

AND EXTENDED DOWNTIME

Between product changeovers, many

traditional conveyor systems must be

disassembled, cleaned, or soaked, and

Tubular drag cable systems from Cablevey Conveyors move materials in a wide variety of

forms and states with throughput rates up to 80,000lbs per hour

then reassembled – a labourious and

time-intensive process. However, this

is not necessary for tubular conveyors.

With tubular conveyors, dry, wet and

in-line cleaning options are available,

according to Clint Hudson, engineering

manager for Cablevey Conveyors.

Among dry options, brush boxes and airknives

can clean the cable. Brushes and

wipers can wash the tubes. To sanitise, a

sponge soaked in sanitiser can be used

without getting the system fully wet.

For the most thorough cleansing,

the cable conveyor’s wet cleaning

process internally washes the tube

in several steps, starting with a water

rinse followed by a foaming agent,

a sanitising rinse, and a final water

rinse. Once the system is thoroughly

flushed out, drying is achieved by

attaching urethane wipers to the tubular

conveyor’s discs, which “acts as a

squeegee” to remove any residual water.

MISCONCEPTION #6:

CONVEYORS ARE INDOOR

INSTALLATIONS ONLY

It is a misconception that tubular

conveyors are only installed indoors. It is

common to see portions of equipment

extending outdoors. This may occur

when conveying product from outside

to inside such as when unloading raw

material from a truck or railcar or loading

finished product into similar transport.

Materials may also travel from a feed

mill to a production or packaging room

which may be 10 or even 100 feet away.

According to Hudson, when some of

the equipment is utilised outdoors, and

when the company is moving a moist

product, it can be helpful to wrap the

tubes in heat tape to prevent moisture

from condensing or freezing in the tubes.

The conveyor manufacturer can also

provide a range of accommodations to

account for the effects of wind, dust,

rain, insects, and direct sunlight.

While first impressions of tubular drag

cable and disc conveyors can evoke

images of Dr Seuss or Willy Wonka’s

chocolate factory, the equipment

has been carefully designed and

engineered for industrial performance,

reliably conveying delicate products

and blends in a variety of conditions.

With an understanding of these

conveyors’ potential, food industry

professionals will be well-positioned

to take advantage of the systems’

abilities to decrease downtime and

increase quality production. FBA

Images: Cablevey Conveyors

FOOD & BEVERAGE ASIA APRIL / MAY 2022


60

FIRST LOOKS

Heat and Control

Heat and Control develops the AirFry System for growing

air fried foods market

Heat and Control has introduced

the AirFry System to create lower oil

content food products. The popularity

of air frying has continued to grow

over the last decade and brands are

looking to take advantage of new

product opportunities in the market.

The AirFry System creates air fried/

oven fried products with taste, texture,

and appearance like fried foods without

using traditional (submersion) frying

methods. The AirFry System provides

a continuous means to produce a

“fried-like” product by applying a

controlled volume of topical oil, followed

by pressurised high velocity cooking

atmosphere from an impingement oven.

Heat and Control AirFry System (AFS)

The system utilises highly accurate Spray

Dynamics Oil application equipment which

ensures complete and uniform coverage

of the product while keeping oil use to a

minimum. Paired with Heat and Control’s

AirForce Impingement Oven with its highly

uniform airflow and high levels of process

parameter adjustment, ensures the most

uniform and fastest air fry time in the industry.

The AirFry System works with standard

batter and breading application systems.

Customers have the option for a complete,

new system installed, or existing impingement

oven owners can retrofit a spray applicator

system with minimal investment.

“Heat and Control wanted to assist our

customers in producing a high-quality product

with fried characteristics without using

the traditional submersion frying system,”

said Doug Kozenski, processing industry

manager at Heat and Control. “We have been

working closely with the industry to develop

innovative ways to adapt to consumer

trends demanding low oil content.” ■

Collo

Collo measures the quality of liquid processes in real time

Collo’s new online measuring technology

can detect nearly any change in liquid

properties straight from the process in

real-time. The novel technology has the

potential to revolutionise liquid quality

control, since it enables continuous

process monitoring and is universally

suitable for all fluids, from thin to thick.

Collo’s technology is based on RF signals

that can penetrate any liquid, machine

learning, and sophisticated edge computing

analysis. It is a simple-to-use solution that

adapts to any liquid process automatically

and results in an eight-dimensional

multiparameter, real-time analysis that

makes it possible to adjust the process

immediately when there is a quality issue.

Collo’s liquid fingerprint technology

gives the manufacturing industry an

opportunity to ensure that a liquid

process behaves consistently from batch

to batch. As an example, it can monitor

fermentation processes widely used in

food, cosmetics, and pharmaceutical

industries and many other bioprocesses,

to ensure that the delicate microbiological

process is progressing as intended.

“The number of scrapped end-products

can be minimised if the quality deviations

are detected early in the process,” said

Mikko Tielinen, head of sales at Collo. “Why

invest in a new factory if it is possible

to radically enhance the production at

the current factory just by improving the

way the process quality is measured?”

Fast response to liquid quality changes can

be critical in other applications as well. Collo

recently conducted a study to find out how

unsupervised machine learning could be used

to detect abnormal qualities in sewage waste.

The study was conducted together with the

City of Oulu waterworks in Northern Finland.

Collo’s eight-dimensional multiparameter, realtime

analysis makes it possible to adjust a wide

array of different liquid processes immediately

when there is a quality issue

In the study, Collo collected data from the

sewage well for a couple of weeks and

then compressed the information into a

couple of models showing how the process

should look when it was working well. After

that, the analyser monitored the sewage

quality according to these models. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


FIRST LOOKS 61

15-18 JUNE 2022

BITEC I Bangkok, Thailand

FOOD & BEVERAGE ASIA APRIL / MAY 2022


62

FIRST LOOKS

Dinkle

Dinkle updates connectors portfolio with new 0229 Series

Dinkle International has announced

additions to their 0229 Series portfolio of

connectors, used to provide pluggable

connectivity between wires for inline

splicing, and from wires to PCBs.

These connectors are compactly

designed for installation in constrained

spaces, and they are available in mating

plug designs with various pin counts

of up to 40 poles. They are suitable for

making high density connections, and

I/O wiring connections to controllers.

The standard configuration is for inline

splicing, while other configurations

allow affixing the connector to a surface

with screw flanges, self-locking tabs, or

lock-and-release levers. Easily operated

flange latch designs ensure userfriendly

and reliable connector mating.

The connectors work with wire sizes

from 28AWG to 14AWG solid or stranded

conductor. Because the connectors

use push-in springs, wires or wires with

ferrules can be directly inserted into

the connector for tool-free installation.

In addition, Dinkle’s spring cage is easily

and conveniently operated using

press-to-release tabs, so users can

quickly install and remove any solid

or stranded wires as needed without

tools, saving 65% of the operating space

compared with lever-actuated designs.

A release tool is available for rapid and

efficient insertion and release of multiple

wires, providing improved serviceability.

This push-in design (PID) delivers up

to a 60% wiring time saving compared

with traditional screw-based methods.

Contact surfaces are wide, ensuring

reliable operation at up to 300V and

12A (UL). The connectors are UL

1059 and IEC 61984 compliant.

All Dinkle connector products support

the Industry 4.0 trend by helping users

create solutions for connecting power,

networking, and communications to

support increasingly complex equipment

and automation solutions. ■

Xeikon

Conference programme and live demos on digital label

production at Xeikon HQ in Belgium

Xeikon and its partners have announced

a special edition of Xeikon Café to take

place at the company’s headquarters

in Antwerp, Belgium at the end of April.

Entrance is free and visitors will discover

new digital printing solutions for a diversity

of applications and print sectors.

Filip Weymans, vice-president for marketing

at Xeikon, explained: “Our Xeikon Café

events are designed to learn, discover

and re-connect. Each event is structured

to give the visitor insight into the latest

trends in digitalising print production,

discover new printing applications, watch

live demonstrations of different digital

production set-ups and re-connect

with other printers and converters.”

Xeikon has put together a conference

programme with industry experts

discussing the most relevant issues in

our industries. There will be in-depth

presentations on several applications and

also plenty of opportunities for

interaction and questions.

At the Xeikon Café, visitors can:

• Keep up to date with new market trends

• Discover new printing applications and the

latest digital print production innovations

• Re-connect with other printers and

converters

• Watch live demonstrations of different

digital production set-ups

• Take away a helpful guide and framework

to move forward on the pathway

to digital transformation

Weymans concluded: “We are looking forward

to highlighting different digital opportunities

to suit the diversity of needs of today’s

printers and converters. Digital innovations

are a response to on-going trends in the

market. All Xeikon presses are now designed

with cloud connection and next generation

interfaces to connect and integrate at each

step. With over 30 years’ experience in digital

technologies, Xeikon is able to advise and

support companies in their digital choices

which can only lead to business growth.” ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


FIRST LOOKS 63

ADISRA InsightView delivers advanced equipment analytics

SOFTWARE-AS-A-SERVICE MODE

By following a software-as-a-service (SaaS) licensing

and delivery model, InsightView makes analytics

easily available to everyone. Users benefit from

performing minimal required computing system

configuration and fast deployment while receiving

the latest updates, at a small monthly fee.

ADISRA

InsightView works with ADISRA SmartView or

other HMI/SCADA packages to collect data

and transmit the data to the cloud.

ADISRA has announced the availability of ADISRA

InsightView, a cloud-based software platform for collecting

and consolidating data into visual information and reports,

and providing the insights that users need to improve

operational efficiency. The software is accessible for

testing by scheduling a webinar demo at ADISRA’s website.

OEE AND ADVANCED ANALYTICS ARE

ACCESSIBLE TO ANYONE

The ADISRA InsightView technical and deployment

model is architected for ease of use by all types of

OEMS and end users. It is an economical way for them

to receive the benefits of adding advanced analytics

to any type of equipment or production system. ■

SIMPLIFIED CONFIGURATIO

With InsightView, end users can apply their machine

and process expertise to developing advanced analytics

without knowing automation and programming specifics.

It is configurable using simple drag-and-drop templates,

and can be customised if needed. With the proper user

credentials, analytics results can be visualised on desktop

PCs, browsers, tablets, and mobile devices. Reports

can be printed, saved, and shared as needed. With

InsightView, users can illuminate the entire manufacturing

lifecycle and improve efficiencies on a machine, a

production line, an entire factory, or across many sites.

NEW COBOACCESS TM _PAL

14KG CASE PAYLOAD

SAFE &

COMPACT

STANDARDISED FRAMEWORKS

Overall equipment effectiveness (OEE) is a recognised

industry method for quantifying equipment performance. It

is based on the availability and performance of production

equipment, and the quality of resulting products.

InsightView provides built-in tools for aggregating realtime

and historical data so OEE can be represented into

a simple to understand and intelligent dashboard.

Another common metric is known as the “six major

losses”, which consist of planned stops, unplanned

stops, small stops, slow cycle, production rejects, and

startup rejects. InsightView provides a concrete and

manageable way to categorise these losses, making it

easier to identify the most beneficial improvements.

Cobotic Palletizing to

transform working conditions.

The perfect industrial fit

for low speed lines!

sidel.com

FOOD & BEVERAGE ASIA APRIL / MAY 2022

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64

FIRST LOOKS

Archroma

Archroma launches Cartaseal VWAF barrier for odourless

paper-based food packaging

Archroma has announced the launch

of Cartaseal VWAF, a new barrier coating

for odour-free packaging applications.

The multifunctional Cartaseal range offers

barrier solutions that can be used to protect

from grease, oils, water and water vapour

in both packaging and food packaging

applications such as pizza boxes, sandwich

wedges, fresh vegetables, fast food service

and general supermarket packaging.

Cartaseal VWAF is designed to form a

continuous and defect-free film-like

coating on the paper surface. The resulting

barrier offers performance against the

penetration of oils, fats, water and vapour.

The product is also ideally suited to

food packaging applications, where

the taste and smell of the packed food

Archroma launches new Cartaseal VWAF barrier

for odourless paper-based food packaging

(Image: Archroma)

can be very sensitive to the environment

and must be carefully preserved for the

full enjoyment of the consumer.

Cartaseal VWAF can be used as a more

sustainable alternative to replace not only

PFC-based coatings but also plastic in

applications where resistance to water, oil

and fats and water vapour condensation

is required. It is also compliant with FDA

and BfR requirements for food contact

applications, eco-labels such as EU Flower,

Nordic Swan and several annexes of Blue

Angel, and is REACH registered. Importantly,

Cartaseal VWAF offers increased potential

for compostability, repulpability and

recycling compared to PFC and plastics,

since the coating will break down with

the paper during the recycling process.

Cartaseal VWAF is at the core of the new

PACK IT CLEAN system just launched

by Archroma where it is combined with

a primer solution for cases where a

binder or pre-coat can also be used to

further boost performance. The PACK

IT CLEAN system can be found in the

online Archroma System Selector. ■

Munson

Munson introduces Sanitary Paddle Blender

A new Model HD-2.5-5-SS Sanitary

Paddle Blender from Munson

Machinery de-agglomerates, blends

and conditions dry bulk solids, pastes,

emulsions and slurries, achieving

uniformity in five to 10 minutes typical.

It handles free- and non-free-flowing

materials that are dry, moist, oily,

paste-like or otherwise difficult to

blend, in batches up to 700 litres.

Intended for food, nutraceutical,

pharmaceutical and other

contamination-sensitive materials,

as well as corrosive bulk chemicals,

the "HD" Heavy Duty Series machine

features a heavy-gauge, stainless steel

U-shaped vessel of extreme rigidity,

allowing tolerances of 1.6-3.175mm

between the outer paddle edges and

the trough wall, minimising the amount

of material remaining in the vessel

following discharge of blended batches.

The unit's rotating paddles are forced

through the batch with less resistance

and shear than imparted by ribbon-type

agitators, creating small zones where

materials are repeatedly combined

as they move slowly along the length

of the vessel. The blending action

achieves uniform particle distribution

throughout bulk solids having poor

flow characteristics, as well as

solids with low or high percentages

of liquids, allowing the production

of smooth slurries and pastes.

Powered by a 7.5kW motor with a helical

gear reducer, the agitator is comprised of

welded paddles projecting radially from

Model HD-2.5-5-SS Sanitary Paddle Blender

blends high bulk density materials with total

uniformity in five to 10 minutes typical

the main shaft, which is flange-mounted for

easy, vertical removal, conserving floor space.

All Munson horizontal blenders are equipped

as standard with hinged and gasketted cover

sections, and removable safety grating with

safety interlocks. Optional internal spray

manifolds are available for liquid additions. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


FIRST LOOKS 65

igus presents new tribological plain bearings for medium

load range

igus

igus has extended its range of iglidur

tribological plain bearings for applications

with special loads. The materials iglidur

M210 and M260 are new to the range.

The new polymer plain bearings iglidur M210

and M260 offer wall thicknesses of up to 5mm

and inner diameters of 20, 25, 30, 40, 50, and

60mm. They are suitable for applications with

pivoting movements in the medium load range

from 20N/mm 2 , where a quick replacement

of thick-walled metal bushings is required

without structural modifications, for example, in

construction machines, agricultural machines

and municipal vehicles. Though the materials

differ slightly, they display their strength when

interacting with various shafts. For example,

the M260 variant achieves wear results in

combination with shafts made of St37 steel.

The switch from metal to polymer bearings

delivers cost and time savings, especially for

machines and vehicles with many bearing

points as lubrication is no longer required.

The tribological plain bearings M210 and

M260 are self-lubricating. Solid lubricants

ensure a low friction and dry operation. This

significantly reduces the cleaning effort, as

without lubricants, dirt and dust do not stick.

Without lubricants, users can contribute

to environmental protection. Additionally,

the energy consumption of machines and

systems is reduced because the plastic

bearings are lighter than metal bearings.

To ensure sufficient robustness of the

bearings, the material team at igus work

with fibres and fillers. These components

strengthen the materials so that they can

iglidur M210 and M260: with the two highperformance

plastics for the medium load range,

users make bearing points on their vehicles for

construction, agricultural or municipal purposes free

of lubrication and maintenance (Image: igus GmbH)

withstand high surface pressures of up to 40MPa

and edge loads even under continuous loads,

even at extreme temperatures between -100°C

and +140°C. Tests in the in-house igus laboratory

proved that the polymer bearings show limited

visible wear in pivoting movements at medium

loads, even after several thousand cycles. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


66

FIRST LOOKS

GEA

GEA sets up production of Nestlé's ready-to-drink coffee

line in Japan virtually

GEA has remotely put into operation

a ready-to-drink coffee production

line in Shimada, Japan, for Nestlé.

Due to the pandemic, the the most

critical phase of commissioning

was done remotely. This opened

up new and more sustainable globally

ways of collaboration between

dispersed project teams.

“We have already completed a few

projects for Nestlé in Japan. Getting

the entire production completely up

and running virtually and on schedule

was where our partnership really

came into its own. We're proud of

this joint effort, which has proven

its worth in the six months since

production began,” said Takayuki

Miyazaki, managing director of GEA in

Japan. “The extreme conditions we

faced due to the COVID-19 restrictions

forced us to be exceedingly flexible

and enabled us to leverage digitisation

opportunities more effectively.

Ultimately, we are glad we had this

experience, which exposed us to a new

way of working on projects: We are

becoming more agile and adaptable.”

To protect the workforce and avoid

jeopardising the project, Nestlé and

GEA moved the work to the digital

sphere and changed process routines:

Much of the equipment was preinstalled

at GEA’s plants instead of

on-site. In fact, the UHT treatment

system was transported from Germany

to Japan in one piece after extensive

factory acceptance testing in the

workshop. Using digital tools like remote

service desktops along with digital

Start of production in Nestlé’s Shimada Factory

supplied by GEA: The Japanese team's take on the

project work during the pandemic. Physical work

can be done faster and more sustainably with digital

support (Image: Nestlé)

control rooms allowed GEA's commissioning

from Germany, Pakistan and Singapore

to guide the teams in Japan remotely as

it did the actual hands-on work. Thus,

GEA simulated and optimised operations

in a virtual environment, making sure the

commissioning went smoothly for Nestlé. ■

Krones

First Krones solution for ozonising water developed in-house

Ozone is known as one of the strongest

oxidising agents available. Producers

of packaged water also like to take

advantage of its effect and operating

principle because ozone dissolved in

water reliably removes bacteria and

viruses and then swiftly decomposes

without leaving any residues. That is

The Krones

Ozonomic

ozoniser

precisely the reason why an ozoniser

ideally supplements the kit of all those

who use a conventional filling process

for their still water and want to be on

the safe side with product quality. Now,

Krones has expanded its portfolio of

water-packaging equipment to include

an in-house developed ozoniser.

The ozone generator integrated in

the Krones Ozonomic works on the

principle of dielectric-barrier discharge:

It breaks down oxygen and forms

ozone molecules which are added to

the drinking water before filling it.

In order to convert oxygen into ozone,

the ozone generator works exclusively

on the basis of compressed air, so no

separate oxygen supply is required. The

downstream stainless steel injection

system is operated at a pressure of two

to three bar, which makes for efficient

ozonisation performance, even with

high water temperatures or pH values.

The typical amount of ozone added to

still water is 0.4mg per litre of product.

The Ozonomic and the water treatment

systems from Krones‘s Hydronomic

family can work together to meet

stringent requirements for water

quality. After the water has been

treated in various modules of the

Hydronomic series, it is passed through

the Ozonomic, which guarantees its

microbiological stability, so that a

conventional process can then be used

for packaging it without any impairment

of quality and product safety. ■

FOOD & BEVERAGE ASIA APRIL / MAY 2022


68

SHOW PREVIEW

FOOMA JAPAN reopens at Tokyo Big Sight

with over 800 exhibitors

Under the theme “Restart FOOMA”, FOOMA JAPAN 2022 returns

as a base for innovation, bringing new highlights and attractions.

A YEAR OF INNOVATION IN

FOOD TECHNOLOGY

FOOMA JAPAN will return for its 45th

edition from 7-10 Jun 2022 at Tokyo

Big Sight. Visitors to FOOMA JAPAN

can expect to witness demonstrations

of cutting-edge food manufacturing

solutions that combines artificial

intelligence (AI), IT, Internet of

Things (IoT) and Japan’s hallmark

advanced robotic technologies.

FOOMA JAPAN will also host a line-up

of upgraded food manufacturing

and process machinery, technology

and service providers which

addresses the needs for automation

and labour-saving measures.

STARTUP ZONE: FOOMA

JAPAN’S LATEST HIGHLIGHT

This year’s edition of FOOMA JAPAN

will mark the launch of the new

Startup Zone, a new programme that

showcases cutting-edge innovations

in the field of food technology. The

Startup Zone brings new ventures

and technologies across the industry

together to envision the next steps

FOOMA JAPAN will feature the latest in processing and manufacturing machinery

in food manufacturing automation. demonstration videos and images. This will

There will be a number of new

provide participants with a convenient way

appearances, including AI-led vegetable to keep abreast of the latest technology

and fruit processing machinery and trends within the food industry.

factory hygiene management systems

using edge technology, as well as

One key highlight of FOOMA JAPAN Online

start-ups in the field of science- and is the 360° Virtual Exhibition Booth Tour,

technology-based food systems such which can be experienced virtually on a

as consumable inserts and algae.

PC or on a smartphone. Available from

Inside this Startup Zone, FOOMA

8 Jun 2022, this virtual tour provides

JAPAN will showcase new attractions participants with an experience of being

in its capacity as a comprehensive physically at the booth, allowing them to

product manufacturing exhibition. view the product showcase in a virtual space.

FOOMA JAPAN ONLINE

FOOMA JAPAN 2022 will be presented

as a hybrid event with the virtual

FOOMA JAPAN Online. All products

exhibited at the physical exhibition will

be available on the web, along with

FOOMA JAPAN Online will also be equipped

with automatic Chinese translation services,

in addition to existing English translation

services. This is one more of the show’s

initiatives that aim to connect FOOMA

JAPAN with international attendees. FBA

FOOD & BEVERAGE ASIA APRIL / MAY 2022


70

SHOW PREVIEW

The countdown is on for

THAIFEX – Anuga Asia 2022

Preparation for THAIFEX – Anuga

Asia 2022 is in full swing as one of

Asia’s leading food trade fair gears up

to re-imagine the future of food and

presents more in-person and virtual

collaboration opportunities this year.

THAIFEX – Anuga Asia 2022’s inperson

event will take place at IMPACT

Muang Thong Thani, Bangkok, Thailand

from 24-28 May 2022. With Thailand's

reopening and the relaxation of entry

schemes by the Centre for COVID-19

Situation Administration (CCSA), local

and international participants can

look forward to THAIFEX – Anuga Asia

2022 as a food and beverage business

networking platform and a driving force

for new products, market segments,

and trends in the post-pandemic era.

The prospects for this year's event are

promising. With an estimated 1,200 exhibitors,

2,500 high-profiled hosted buyers, and

some 40,000 visitors reconnecting under

one roof, THAIFEX – Anuga Asia 2022’s

in-person event underlines that physical

contact and networking remain to be

essential business tools for the industry.

As part of the hybrid theme, the physical

trade fair will be further enhanced by

the digital element, including online

networking sites available before,

during, and after the show, pre-show

webinars, and live streaming sessions.

Patrick Cheng, buyer of Bidcorp, said: "The

THAIFEX – Anuga 2022 hybrid platform will

allow us to connect with the top F&B

businesses across Asia both onsite and

online, creating a seamless opportunity for

us to meet businesses that really matter."

To make the show a safe and successful

business platform for all physical

participants, the team has also

implemented comprehensive safety

measures in response to COVID-19. With

preparation in full swing, visitors are invited

to register for this event. More details can be

found on THAIFEX – Anuga’s website. FBA

A new market segment, “THAIFEX – Anuga

Future Food Market”, is set to connect

industry players who are reimagining the

production of food for the future. Radical

products and services will be featured to

address groundbreaking innovations that

will influence the fast-paced industry.

FOOD & BEVERAGE ASIA APRIL / MAY 2022


EVENTS CALENDAR

APRIL

4 – 7 Food Pack Asia

Bangkok International Trade & Exhibition Centre

(BITEC)

Bangkok, Thailand

www.foodpackthai.com

26 – 28 FoodTech Krasnodar

Expograd Yug

Krasnodar, Russia

www.foodtech-krasnodar.ru/en-gb

26 – 29 Anuga FoodTec

Köln Messe

MAY

Cologne, Germany

www.anugafoodtec.com

17 - 20 AUSPACK

Melbourne Convention & Exhibition Centre

Melbourne, Australia

www.auspack.com.au

24 – 28 THAIFEX – Anuga Asia 2022

Impact Exhibition & Convention Center

JUNE

Bangkok, Thailand

www.thaifex-anuga.com/en/

7 – 9 ANUFOOD China

Shenzhen World Exhibition & Convention

Shenzhen, China

www.anufoodchina.com

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/english

22 – 24 Hi & Fi Asia-China

National Exhibition Convention Center

Shanghai, China

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

JULY

7 – 8 FoodTech Qld

Gold Coast Convention and Exhibition Centre

Queensland, Australia

www.foodtechqld.com.au

10 – 13 IFT Food Expo

McCormick Place

AUGUST

Chicago, USA

www.iftevent.org

11 – 13 swop 2022

Shanghai New International Expo Centre

Shanghai, China

www.swop-online.com/en

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.

FOOD & BEVERAGE ASIA APRIL / MAY 2022

71


72

ADVERTISERS’ INDEX

COMPANY

PAGE

BENEO 11

Fi Asia 67

Flexicon

Outside Back Cover

Food + Beverage Indonesia 2022 13

FOOMA JAPAN 2022 69

Heat & Control 01

ABOUT US

Lorem Ipsum is simply dummy

text of the printing and

typesetting industry.Lorem

Ipsum has been the industry's.

igus 65

International Indonesia Seafood & Meat Expo 2022 33

Jungbunzlauer

Inside Back Cover

NOT JUST AN EDUCATIONAL JOURNAL

Connects advertisers to the right audiences in

the Food and Beverage industry

Kerry 05

Propak Asia 2022 61

SIDEL 63

Sweegen 23

Syntegon Technology 07

THAIFEX - Anuga Asia 2022

TOMRA Food

Inside Front Cover

09

OUR ADVANTAGE

Circulated amongst industry stakeholders

and professionals, FBA has a subscriber

base of 8,000.

With the eBook, print advertisements

can be seen across digital platforms,

enabling greater reach and exposure.

Food & Beverage Asia

Download our electronic version

For information, visit into us your www.foodbeverageasia.com devices.

or

contact us at sales@pabloasia.com

For advertising enquiries,

please contact us at sales@pabloasia.com

FOLLOW US

@foodandbeverageasia

FOOD & BEVERAGE ASIA APRIL / MAY 2022


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