Food & Beverage Asia April/May 2022

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 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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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
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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 —
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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.
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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
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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
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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. ■
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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
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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. ■
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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
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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

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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.
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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
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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
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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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