Food & Beverage Asia August/September 2022

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

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


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Fighting the global food supply crisis

Clean-label colouring solutions for modern consumers

Automatic scraper strainers protect critical membrane

systems for food processing






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12 Fighting the global food supply


14 A sustainable turnaround for the

Asian seafood market


17 ChickP / True Westfjords

18 Better Juice / Givaudan

19 Ÿnsect

20 Affron / TruOliv

21 Conagen




22 Beef but better: What consumers

expect of a good plant-based


24 Clean-label colouring solutions for

modern consumers

26 Meeting consumer demand with

the help of plant-based protein


28 The role of dairy in sustainable


30 What’s fuelling demand for

fermented foods and beverages?

32 Scottish seafood delivers an ocean

of opportunities

35 Smart protein solutions: Create

considerable health benefits

while assuring texture and taste in

fortified treats



38 48



38 From food to fertiliser: TRIA closes

the loop on single-use packaging

41 Smallholder farmers play a part

in sustainability with digital


44 Investment to taste: Azelis unveils

regional innovation centre


47 Capture coated snacks market with

centrifugal action

48 Increase drink mix capacity and

decrease labour with bulk bag weigh

batch discharging

50 Kirk Group automates flexo plate

production with Catena+

52 TOMRA sorting and grading

solutions support apple packhouses

meet operational challenges

and protect customers’ brand


55 Automatic scraper strainers protect

critical membrane systems for food



58 Gericke / Pilz


60 Theegarten-Pactec

61 XEIKON / Blackbird


63 Antares Vision Group


64 FIC2022 draws near with more spotlights

65 FOOMA JAPAN 2022 offers a bright restart


4 Editor’s Note

6 News

67 Events Calendar

68 Advertisers’ Index





A little more

goes a long way

Agatha Wong

Assistant Editor

The months of June and July were marked

by intense heatwaves sweeping North

America and Europe, with temperatures

climbing to 40°C. As wildfires raged and the

world grapples with a shift towards greater

climate instability, the food and beverage

industry must remain vigilant, gearing up for

sustainable measures that can contribute

to a greener footprint, as well as climatesmart

operations in preparation for tougher

times ahead.

In this issue, we speak with Dr Kate Blaszak, director of

sustainable proteins at ARE, on how the Asia-Pacific region is

faring in terms of disclosure in the seafood industry. With 16%

of listed companies in the region disclosing the sources of their

seafood produce, there is much the region needs to do to ensure

the diversity of our oceans (p. 14).

Meanwhile, TRIA, a Singapore-based company, has teamed up

with KFC to create a single-used packaging that can be reduced

to crop-ready fertilisers, producing a closed-loop system that

ensures zero waste. In times where food security and resilience

are hot topics, these smart solutions can help spur greater

innovation, pushing producers to ask what they can do to

contribute to a more robust and sustainable industry (p. 38).

Lastly, FOOMA JAPAN marks its return after a three-year

absence due to the COVID-19 pandemic, with the theme, Restart

FOOMA. With new innovations and solutions from the fore of the

packaging industry, producers and their customers alike are sure

to find the herald of a new era in the industry (p. 65).

As we prepare ourselves for the new normal — be it living in a

pandemic, in a warmer climate, in a more advanced world — let us

take you on this journey with stories that inspire and lead.


Publications Director

Publisher William Pang


Assistant Editor

Graphic Designer

Circulation Manager


General Manager




Jamie Tan


Agatha Wong


Jolin Tan/ Cayla Ong


Shu Ai Ling


Ellen Gao


Kresly Shen





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Food & Beverage Asia incorporates the

Official Publications of the Singapore Institute

of Food Science & Technology.



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Consumers and

manufacturers share

responsibility for the

health of the planet,

according to Innova

For several years, Innova’s top 10 trends

have been headed by issues related to

transparency and building consumer

trust. By 2022, these trends had zeroed

in on environmental issues and a

shift in key consumer concerns about

the environment, while the health of

the planet took over as the top global

concern ahead of population health.

Close to half of consumers are cutting

food waste and 63% said that they would

like to eat at a restaurant that actively

prevents or reduces food waste. As many

as 20-25% also adjusted their product

choices for environmental reasons.

Ethical claims regarding the environment

increased the share of total food and

beverage launches from 4.4% in 2016-2017

to 6.6% in 2020-2021, for a 17.3% CAGR

over the five years ending Q3 2021. Growth

is even faster for specific issues. In the five

years ending Q3 2021, launches of food

and beverages using upcycled ingredients

rose at a CAGR of 122%, compared with 59%

for products using recycled plastic, 49%

for products with water saving claims, 47%

for products carrying carbon emissions

claims and 36% for palm oil free products.

Over half of consumers said they are willing

to pay extra for food and beverage products

that are devoted to solving global issues

such as plastic waste (64%), ocean

pollution (63%), and food waste (62%).

"In our Innova Trends Survey 2021, 55%

of consumers globally say that there are

too many environmental labels and they

don’t know what to look for,” noted Lu Ann

Williams, insights director at Innova Market

Insights. "Furthermore, nearly two-thirds

of consumers surveyed globally agree or

strongly agree that they prefer one label

that captures the complete impact on

the environment over multiple labels.” ■

Oterra acquires India’s Akay Group

Oterra has acquired Akay Group, a natural

ingredients manufacturer.

The acquisition, Oterra’s fourth in 14

months, will bring benefits to both parties.

Oterra will strengthen its access to

natural colours and also gain a product

pipeline backed by manufacturing

plants and strong R&D capabilities.

“Akay is a great strategic match for Oterra.

It adds to Oterra’s best-known corestrength

– natural colours, and its portfolio

of nutraceutical products complements

Oterra’s existing portfolio of products for

natural dietary supplements. The demand

for all-natural products in this market

is on the rise — and so is Oterra,” said

Cees de Jong, chairman of Oterra.

Based in Kerala, India’s spice hub, Akay

serves over 40 countries, and has four

manufacturing sites in southern India

and employs more than 400 people.

The two companies have a long-standing

connection. Oterra, previously known as

Chr. Hansen Natural Colours before its

purchase in 2021, was in 1995, part of a

joint manufacturing venture with Akay

to produce natural colours from turmeric

and paprika. From 2007, Akay continued as

an independent company, but Oterra and

Akay have kept close ties with each other

since Akay is a key supplier to Oterra.

“In recent years, Akay has successfully

transitioned from a pure colours and flavours

business to a leading science-backed

botanical ingredients business. We both

believe in bringing the best of nature to the

world, and we’re happy to welcome the team

at Akay to Oterra. We look forward to working

together to serve our customers in the future,”

said Odd Erik Hansen, CEO of Oterra. ■



ICL partners with PlantArcBio to boost crop yields

ICL and PlantArcBio have announced

the development of a novel biostimulant

technology platform which will improve

crop yields while having minimal impact

on the environment. The platform uses

RNAi technology to maximise a plant's

natural yield increase mechanisms,

without any genetic modification, and

was the result of a multi-year research

collaboration between the two companies.

work, then rapidly disappears from both the

plants and the environment, lasting no more

than a few days, as it is highly biodegradable

and also leaves no residual footprint."

"The positive canola field trial results

constitute another milestone in

strengthening PlantArcBio's capabilities in

the development of RNAi-based products,"

said Dror Shalitin, PhD, founder and CEO

of PlantArcBio. "ICL, a market leader in

crop nutrition products, is a great strategic

partner for us to commercialise this

sustainable technology worldwide." ■

In early-stage canola field trials, the

platform has increased seed weight per

hectare for canola crops, and ICL and

PlantArcBio are planning larger-scale

field trials in 2022. These will include

testing the new technology platform using

both commercial sprayers and standard

farming practices. Greenhouse trials

for soybeans and rice are in progress,

with early results showing potential.

"The use of novel biostimulants based

on RNAi technology helps promote

sustainability, by reducing the use of

chemicals in agriculture," explained Hadar

Sutovsky, vice-president of external

innovation and general manager of ICL

Planet. "This aligns perfectly with ICL's

long-term goal of creating impact and

sustainable growth in the agriculture endmarket,

alongside ensuring food security."

The global biostimulants market was

estimated to be US$3.2bn in 2021

and is projected to grow at a CAGR

of 12.1% to reach US$5.6bn by 2026,

according to ReportLinker.com.

"ICL and PlantArcBio have filed for a joint

patent on the application for multiple crops,"

said Sutovsky. "The application does its

12 – 16 September




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Coperion acquires Gabler Engineering

Coperion has acquired Gabler

Engineering, enhancing Coperion’s food

and pharmaceutical portfolio. Gabler

Engineering, based in Malsch, Germany,

specialises in the design, engineering,

manufacturing, and implementation of

plants and equipment for the confectionery

and pharmaceutical industries.

Gabler’s strong position in the confectionery

and pharmaceutical businesses builds on

Coperion’s existing food and pharmaceutical

capabilities. The acquisition will leverage

Gabler Engineering’s key strategic technology

and know-how to enhance and support

Coperion’s strategic growth opportunities

in the food and pharmaceutical industries.

Food and pharmaceutical are among

Coperion’s strategic growth end markets,

and we believe this acquisition will help

The acquisition of Gabler Engineering in Malsch,

Germany, will support Coperion’s strategic growth

opportunities in the food and pharmaceutical

industry (Image: Coperion)

us continue to enhance our existing

business by leveraging Gabler’s expertise,

reputation, and brand recognition in the

industry,” said Kevin Buchler, president

of strategic markets / aftermarket sales

and services division at Coperion. “We

have strong relationships with several

multinational corporations and adding

Gabler’s key strategic technology

and expertise enables us to create

more value for our customers.” ■

Mosaic Solutions to

expand with US$5

million Series A


Mosaic Solutions has closed a US$5m

Series A funding round. This latest

investment is set to help the company

power major expansion across South

East Asia (SEA) and, most notably,

the Philippines. Funding was received

through lead investor Kickstart Ventures,

via its Active Fund, alongside the

Gentree Fund, which built on its initial

investment of US$1m in pre-Series A

funding in 2021. Additional investment

came from Investible and other

institutional investors. Mosaic Solutions

is a cloud-based platform which drives

profit optimisation with an all-inone

restaurant management system

focused on analytics, point of sale,

purchasing and inventory management,

developed for restaurant groups,

cloud kitchens, hotels, and retailers.

Commenting on this latest funding

announcement, Brett Doyle, CEO and

founder of Mosaic, said: “We are excited

to receive this funding as it allows us

to continue our product innovation and

support the digital transformation of

the F&B industry. We will continue to

enhance the platform for our current

customers in the Philippines and drive

expansion in SEA. As we come out of the

pandemic, it is crucial to help this industry

maximise efficiency and reduce costs

to help business recover and thrive.”

Speaking about the renewed investment,

Mark Sng, vice-president of Investments at

Gentree Fund, said: "Gentree is pleased to

support Mosaic on this next step in their

journey. We are excited by the vibrancy

the end of the pandemic measures

has brought to the F&B sector. Mosaic

continues to contribute to the digitalisation

of this sector and has benefited from

strong merchant interest in their products.

We look forward to an expanded range

of offerings catered towards solving the

needs of Filipino F&B merchants." ■



BVeg and AAK India

collaborate to support plantbased

meat ecosystem

AAK has signed an MOU to extend strategic collaboration with

BVeg Foods. The objective is to join hands and co-develop plantbased

meat solutions in order to meet the country’s growing

demand for sustainable and delicious meat alternatives.

As part of their commitment towards future food innovation, both

companies have decided to collaborate and create products from

a variety of different plant-based options that meet the taste and

texture needs of Indian and international markets. BVeg and AAK

India will work together to innovate and develop plant-based meats

and share scientific research available within the companies.

Both companies will also support each other in building strong

communication network to increase the outreach of plant-based

meat sector and identify suitable business opportunities.

The joint engagement and knowledge sharing will allow better

understanding of market trends and updates, which will in turn

support development of the plant-based food segment in the

country. The two companies will also continue to engage with

industry players to accelerate business of plant-based meats in India.

BVeg Foods was established with the objective to act as an

enabler for the plant-based ecosystem around the globe by

probiding one-stop-shop solutions for plant-based food needs.

The company is equipped with Buhler high moisture extrusion

technology, in-house product development capabilities and

a processing facility. BVeg is coming up with the largest

solely dedicated plant-based meat facility in India.

Prateek Ghai, co-founder and COO of BVeg Foods, said: “Globally

there is a shift towards plant based. At BVeg Foods, we urge

companies, entrepreneurs, HORECA and QSRs to join the bandwagon

using our complete end-to-end solutions — from product

development and co-manufacturing to private label packaging.”■





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Ohly supports


credentials with


products and

commitment to

net-zero operations

in Hamburg by 2030

Ohly, a supplier of yeast extracts,

yeast-based flavours, and culinary

powders, has introduced their first

carbon-neutral ingredients for the food

and bionutrients markets, alongside

a commitment to run their Hamburg

production site as net-zero by 2030.

Ohly has worked alongside carbon

reduction experts at ClimatePartner

to measure the total end-to-end

emissions across their Hamburg value

chain, allowing Ohly to develop a

decarbonisation roadmap. Within this

roadmap, Ohly plans to take measures to

avoid, reduce and offset the emissions

with the end goal of achieving a net-zero

operation at the Hamburg site by 2030.

Ralf Fink, CEO of Ohly, celebrated the

developments: “At Ohly, we have a legacy

of pursuing carbon emission reductions,

and we are proud of our performance so

far. Since 2018, we have already reduced

our carbon footprint by around 25% for

every kilogram of our product produced.

Targeted investments and process

optimisations were key to these great

initial achievements. We’re now taking

the next step by setting an ambitious

target to build a portfolio of carbonneutral

yeastbased products and operate

a net-zero production site in Hamburg,

Germany by 2030. Our carbon reductions

to date, and the collective determination

of our dedicated people, give us great

confidence to achieve this target”.

Targeted investments in new and

improved manufacturing processes at

Ohly’s Hamburg site are vital to achieving

this target. Carbon-saving activities are

already being implemented, such as

switching to 100% renewable electricity

at the beginning of 2022. Further

measures will be implemented by 2030,

leading to reduced energy consumption

and decreased use of raw materials.

To launch their first three carbon-neutral

products, Ohly has invested in certified

carbon offsetting projects before fully

implementing its carbon reduction plans.

Jan Bebber, platform director of new

business at Ohly, explained: “We are

supporting a project that helps provide

clean energy by installing landfill gas

collection. This gas is turned into heat

to help supply clean energy to pulp

and paper milling in the US. This avoids

methane flaring into the atmosphere

and reduces carbon emissions.

“To support our local communities in

north Germany, we chose another project

that protects the Rostock city forest,

which stores vital amounts of carbon,

nitrous oxide, and methane. The project

helps regulate the water balance and

preserve a habitat for rare species”

Ohly’s first carbon-neutral products

are the natural yeast ingredient

Ohly Flav-R-Max, yeast extract Ohly

Flav-R-Base 19, and yeast-based

bionutrient ingredient X-Seed KAF.

Flavour modulator Ohly Flav-R-Max

delivers an umami flavour that masks

off-notes of plant proteins and serves

as a solution for salt reduction in meat

alternatives. The yeast extract Ohly

Flav-R-Base 19 balances overall flavour

with a savoury note and masks offnotes

in vegan dairy applications.

Yeast-based bionutrients ingredient

X-Seed KAF provides nutritional

components for maximising batch

outputs of microbial fermentations.

This helps Ohly’s customers to meet

their carbon reduction targets by

producing more with less. ■



Tate & Lyle extends dietary fibre research

collaboration with APC Microbiome Ireland

Tate & Lyle has extended its partnership

with APC Microbiome Ireland, a Science

Foundation Ireland (SFI) Research

Centre, through a new two-year research

project to increase understanding

of how dietary fibres can impact the

functioning of the gut microbiome.

In this new research project, which

will be funded by Tate & Lyle, APC

Microbiome Ireland will look at the

metabolic pathways that could

affect the relationship between the

microbiome and health. The project

will explain the functional effects

across the gut-brain axis. Additional

insights are expected from the project

into how different prebiotic fibres

can have a positive effect on health

and the most plausible metabolic

pathways to explore them further.

with the functioning of our microbiome will

take us one step deeper into understanding

how Food microbiomes & Beverage can impact Asia, various 132 x 205 mm, Sustainab. F, CC-en91-AZ112 07/22

aspects of our health and well-being. ■

drinktec 2022


12-16 September

Hall B6

Dr Harriët Schellekens and Prof

Gerard Clarke, investigators for APC’s

brain-gut-microbiota research, are

leading the project which will be

conducted at APC Microbiome Ireland’s

labs in University College Cork.

This new project follows a previous

research collaboration between Tate

& Lyle and APC Microbiome Ireland,

announced in 2019, which screened

dietary fibres to identify potential health

benefits for specific age groups and found

some positive effects of these fibres.

Dr Kavita Karnik, global head of nutrition

and regulatory affairs at Tate & Lyle,

said: “Most people are starting to

understand the importance of getting

more fibre in their diet, for a host of

health and wellbeing benefits, including

cardiovascular, immunity, skin and

gut health. Microbiome research has

advanced significantly in the last decade,

but there are still many questions to be

answered in this area. Understanding

how different prebiotic fibres can interact

Fighting the

global food

supply crisis

The resilience of our global food system is under test and strain,

with the COVID-19 pandemic, political unrest in Ukraine and

Russsia, and unstable climate patterns. Food & Beverage Asia

speaks with Alex Ward, COO of Next Gen Foods, on how the rise

of new technologies, such as alternative protein, might be the

answer to these tough times.

Globally, events such as the conflict in

Ukraine and the pandemic have disrupted

the food supply chain, especially in

the areas of grain and oil exports. How

are alternative protein producers

responding to these challenges, and

what changes do you anticipate taking

place in the realm of alt-protein research,

particularly on the innovation front?

Alex Ward: Our food system is highly

dependent on globally integrated supply

chains and this is not the first time they have

faced disruption. As the global population

continues to grow, so too will the demand

for meat, thus creating further supply chain

disruption. In order to meet this demand for

meat in the long term, we need to rethink our

food system and understand the role in which

plant-based and other sustainable proteins

can play to secure a more sustainable future.

In the next few years, we anticipate the growth

of the alternative meat sector to accelerate

as demand for plant-based meat continues

to grow. According to BCG and Blue Horizon

Corporation, the global market for alternative

proteins will grow from the current 13 million

metric tons a year to 97 million metric tons

by 2035. A Kerry research report also

found that 62% of APAC consumers were

interested in buying meat alternatives

and 44% intended to eat more of it.

This growing awareness and education

surrounding alternative protein will only

continue to drive the demand for innovative

and delicious plant-based meats. To

date, there have already been significant

improvements to the quality and taste of

alternative protein, increasing consumer

trust to try plant-based meats like TiNDLE

— which has received rave reviews for its

similarity to chicken from birds.

Our mission at Next Gen Foods is to create

a more sustainable global food supply

chain by providing an authentic, delicious, and

versatile chicken experience with TiNDLE.

Can you also share with us your opinion

on the rise of food trade protectionism

as well as its impact on the alt-protein

market — how can alt-protein producers

ensure their products remain affordable and

accessible, and what growth opportunities

do you see in these trying times?

Ward: Food protectionism measures have been

on the rise in recent years but authorities must

take a balanced approach when enforcing

them. For instance, reductions in import tariffs

or export restrictions may help resolve shortterm

individual country food security challenges,

but this also drives up global market prices.

It is a common misconception that plant-based

foods are niche products that cost a premium.

Instead, plant-based meat uses less resources

than their animal counterparts and are

therefore fundamentally cheaper to produce.



This can be seen in restaurant menus

across Singapore where consumers are

able to order TiNDLE dishes at prices

which are almost on par with their chicken

counterparts. As Next Gen continues to

scale its manufacturing and supply of

ingredients, we foresee the price will come

down to at least the level of chicken.

partnership with the Food Tech Innovation

Centre (FTIC) which was established by Asia

Sustainable Foods Platform, a company

wholly-owned by Temasek. The centre will

serve as a launchpad for future products

and technologies, focused on finding

and achieving solutions to fight

the growing climate crisis.

Next Gen will continue to grow its

distribution as we expand into new markets

by working alongside chefs, restaurants

and operators to widen availability. With

continuous product innovation, we hope

to meet our customers' demands by

continuing to innovate and create new

additional value-add products that are

delicious, nutritious, and sustainable.

Regionally, Malaysia has imposed a ban

on chicken exports to Singapore. What

can alt-protein producers like Next Gen

offer as a viable replacement, and what

are some of the strategies you have

developed for Next Gen to promote

itself in the local market right now?

Ward: Next Gen’s first product, TiNDLE

is a ridiculously good chicken made from

plants, with taste, texture and culinary

versatility similar to chicken from birds.

TiNDLE’s strong similarity to chicken from

birds was demonstrated in a recent

blind taste test conducted by Channel

News Asia which saw TiNDLE rank high

in likeness to chicken.

Next Gen is on a mission to help create

a more sustainable food system with its

innovative plant-based products. Next

Gen is currently expanding TiNDLE into

more restaurants across Singapore, and

beyond, to achieve Singapore’s 30 by 30

goal; to produce 30% of its nutritional

needs locally by 2030.

Next Gen is currently building an R&D

and innovation centre in Singapore, in

Ultimately, what are some

of the key takeaways

Next Gen has picked up in

situations like these that

are constantly changing

regionally and globally, and

how will they help shape the

role of alt-protein and their

producers in the years ahead?

Ward: Consumer adoption is the biggest

challenge to plant-based meat adoption.

While meat has long been regarded as a

primary source of protein, plant-based foods

have been associated with the compromise

of an authentic meat experience which

puts consumers off. According to a Kerry

research report, 70% of APAC consumers

said that the plant-based meats currently do

not offer the same taste and texture as real

meat, adding that they would purchase the

products more should these factors improve.

As R&D progresses, the taste and texture

of plant-based alternatives will change and

the alternative proteins with authentic taste

will find a place on the consumer's plate.

As we become more conscious of health

and the environment, new alternative

sources of protein will gain popularity

as they are crucial to nourishing our

growing population while mitigating the

effects of the climate crisis.

In your opinion, should alt-protein

completely replace conventional

protein? And with the rise of foodtech

advancements in areas such

as cultivated meat, do you foresee

these innovations finding acceptance

among consumers?

Ward: We believe that alternative proteins

will be almost as popular as

conventional protein.

Plant-based meat has

recently gained

popularity in

the mainstream market and this demand

will only grow as consumer awareness

increases. While conventional meat

will still remain, alternative proteins,

like TiNDLE, will co-exist to provide

an option that is comparable in taste,

texture and versatility to meat.

In the future, consumers will be able

to choose their protein, those who opt

for alternative plant-based options will

do so for a variety of reasons. From

helping to combat climate change, avoid

animal cruelty, to making a conscious

choice to eat healthy and sustainably.

At TiNDLE, we are working on R&D for

future products and breaking ground on

our new research centre in Singapore,

the FTIC, which will serve as a launchpad

for the trial and development of new

technologies, applications, and products.

As alternative proteins continue to

gain popularity, so too will customers'

acceptance. Even today, we are starting

to see more restaurant chains introduce

plant-based options on their menu,

as consumers are slowly starting to

be educated on the alternative. The

APAC region is expected to witness a

200% increase in plant-based food and

drink consumption, by 2025. FBA




A sustainable

turnaround for the

Asian seafood market

The diverse, fertile waters of the Asia-Pacific

is rife with opportunities for a rich seafood

industry. However, there is still a long way to

go for producers to ensure that their produce

meets sustainable standards and transparency

objectives. Food & Beverage Asia speaks with Dr

Kate Blaszak, director of sustainable proteins at

ARE to find out more.

Home to the largest, deepest ocean

on Earth, the Asia-Pacific, with its

kaleidoscope of climates and fertile

waters, is a sanctuary to rich marine

life and habitats. With over 3000

species of fish, the region is also the

largest producer of farmed seafood,

contributing to approximately 80%

of the global supply. Moreover, with

booming markets in China and India —

some of the largest players in the region

— aquaculture is one of the fastest

growing sectors in the Asia-Pacific.

However, according to a study

conducted by Asia Research and

Engagement (ARE), Asia’s burgeoning

seafood industry is hindered by the

lack of transparency, disclosure, and

ethical practices within its own market.

Of the 158 protein-sourcing companies

listed in Asia reviewed for the study,

only 13% acknowledged antimicrobial

use or resistance risks, while 11%

recognised animal welfare practices.

Besides that, the study also found that

no companies addressed deforestation

(with soy-related deforestation as

a main issue for protein) in animal

protein sourcing (for animal feed and

farming), and only 18% acknowledged

sustainable seafood sourcing,

both wild-caught and farmed.

Within the region, China and

Indonesia, who are the region’s

biggest markets for seafood

production, do not disclose any

of their protein sourcing policies.

While other countries such as Hong

Kong and Japan generated a more

positive response, it is still far from

ideal, with the former scoring at only

36% average across the market.

“There is still high use of antibiotics

and other antimicrobials, poor

animal welfare, deforestation

especially involving coastal

mangroves, and also depletion of

natural resources via harvested

wild-caught fish into fish oil and

fishmeal. Salination and use of

pesticides are also areas of concern,”

remarked Dr Kate Blaszak, director

of sustainable proteins at ARE.

While catering companies such as

hotels fared better than supermarkets,

restaurants and department stores,

when it came to sustainable seafood

disclosure, noted Dr Blaszak, many

of them reported only a certain

percentage of certified seafood, and

not necessarily a policy. Furthermore,

while there are emerging glimmers on

sustainability in terms of ESG, along

with certification, many farms are

still considered poorly performing,

with high use of migrant labour, and

antibiotics in shrimp and fish farming.

“The regulation of such is low and

poorly enforced; animal welfare is

essentially unregulated across Asia,

and that means very poor conditions,

but also lack of pre-slaughter stunning,

which can result in decreased fish fillet

quality; mortality rates can also be

high, with poor water conditions and

overcrowding," explained Dr Blaszak.



There are also a certain level of

mistrust and concern with labels of

seafood ingredients in the region. In a

study conducted by researchers from

Yale-Nus College found that 26% of

seafood products in Singapore were

labelled wrongly out of 89 samples,

mostly with different species of fishes.

“This could not only have an impact

on monitoring and potentially

the sustainability of species in

conservation, but some species

are known for having quite high

levels of toxic heavy metals. So,

if they are certified as the wrong

species, this undermines trust

as well,” said Dr Blaszak.

The current state of the market is

understandably concerning. As one

of the fastest developing regions

in terms of trade, the necessity of

Asian companies to acknowledge and

take on more sustainable practices

is a pressing one. This is belied by

the fact that Asia is particularly

vulnerable to the effects of climate

change — with warming sea waters,

unstable weather patterns and risks

of ecological collapses looming over

the region’s growing aquaculture

sector, the region needs to take

stronger, more sustainable measures

and frameworks to preserve the

future of the environment.


However, the skies are beginning to

clear for the Asian seafood industry

as the region turns to greater

transparency and more sustainable

practices — Dr Blaszak noted that

innovations in pre-slaughter stunning

in terrestrial aquaculture in the region

has delivered improved quality in fish

fillets and efficiency in processing.

In addition, while companies tended

to defer to certification schemes

than an overarching policy for

their fishing practices, with only

some companies reporting a small

percentage of ASC certification,

there is still room for improvement.

“These schemes can be good, but

they’re never quite comprehensive,”

explained Dr Blaszak. This is because

ASC currently does not include welfare

in its considerations, though they




intend to incorporate them within

the next year. Furthermore, antibiotic

use and transparency requirements

are still lacking with the agency.

To that end, an example of a company

who has made a turnaround in their

aquaculture practices in the region is

Thai Union. Headquartered in Thailand

and specialising in wild-capture and

aquaculture seafood, the company,

according to Dr Blaszak, improved

after a “major shock” in 2018 when

the European Union (EU) issued a

major import warning and wanted to

block the company’s exports to the

region due to “high levels of slave

labour and poor labour conditions in

the seafood industry”. As a response,

Thai Union is increasingly using

certification and has participated

in the Ocean Disclosure Project.

Moreover, 48% of their resources

are from certified sources.

“However, it’d still be good for

companies to disclose the percentage

of their global farmed and wild-caught

seafood,” observed Dr Blaszak. “We

do encourage companies to set their

own overarching policies and targets,

so they can see the direction of

travel that the company is aiming for.

Once they set those targets, having

annual disclosure to show that they’re

working towards them engenders a

lot more confidence for investments.”

eliminates the use of antibiotics

in organic production. Another

area they’re strong on is with

animal welfare standards. The EU

[also] requires the pre-slaughter

stunning of fish,” said Dr Blaszak.

Enhancing seafood production

practices can thus provide stronger

business resilience between Asia

and other parts of the world. A

procurement barometer conducted

by the Stanford Graduate School

of Business in 2021 concluded that

global companies that focused on

labour and environmental protections

fared better through the COVID-19

pandemic, as opposed to those that

concentrated only on profit margins.

The study also reported that 63% of

the buyers across sectors noted that

sustainability procurement practices

helped with enduring the pandemic.

The role of the buyer and retailer

is pivotal one in navigating

seafood producers towards greater

transparency: “Acknowledging and

being prepared as a retailer to realise

that they don’t produce the fish, but

they can set the standards that will

drive more sustainable production

of fish and other aquatic products.

So, they can really, as a sector,

drive a cycle of improvement.”

Expressing desire to work to farms

to phase out fishmeal and fish oil,

setting clear policies for farmers and

making sure they do not overuse

antibiotics, providing guidance and

being clear on what they want, can

be helpful for farmers as they work

towards higher welfare standards.

Training and strengthening

awareness on sustainability issues

can also be helpful.

“But I think the step before that are

companies making sure they have

the expertise to understand the

sustainability issues thoroughly, and

understand the trends are happening

not only in Asia, but beyond Asia.” FBA

With this, Asia could perhaps look

towards the EU as a model for

better seafood industry practices.

One of the things Europe is strong

at leading the sector is prohibiting

prophylactic antibiotic use, and

this includes fish farming. This new

regulation also involved imports,

where farmed fish (eg from Asia)

must not use antibiotics for growth.

“The EU farm-to-fork strategy also

includes a 30% increase organic

farming, and that includes organic

aquaculture. They have specific

strategies to strengthen organic

aquaculture, and that of course



ChickP develops creamy

dairy-free barista beverages

ChickP has introduced its protein isolates

customised for trendy dairy-alternative

barista-style coffee drinks. The company

has developed an advanced prototype

of a chickpea-based milk analogue. This

solution has been designed to serve food

formulators working in the alternative

dairy space to create milk analogues

for creamy beverages such as coffee.

ChickP’s IP-protected technology

extracts pure protein while removing

bitterness and many non-nutritional

factors. The resulting ingredient has

a neutral flavour, mitigating the need

for sugar or flavour additives in the

final product, and enabling beverage

formulators to shorten ingredients list to

deliver an all-natural product. Moreover,

it demonstrates foaming capabilities

due to its pronounced solubility and

smooth texture. The model plant-based

barista milk contains 3% protein. Existing

vegetable-origin barista products

typically contain less than 1% protein.

Maor Dahan, application manager of

ChickP, noted: “Our chickpea S930 and

G910 isolate are the most refined form of

protein with the advantage of matching

colour, flavour, and functional properties

to food and beverage applications. This

protein has great solubility, exhibiting

excellent water dispersion properties

across a wide range of pH. It has a low

viscosity and an optimised flavour.”

Chickpea is not listed as an allergen

and is not genetically modified.

“Our ChickP protein ticks all the boxes,”

said Lachish Levy, CEO of ChickP. “It’s

packed with highly nutritious complete

protein containing all nine essential amino

acids. But more than that, it has a rich

texture, and provides smooth, stable full

foaming, with a white colour, perfect for

showcasing the most artful barista's skills."

With some three-quarters of the world’s

population sensitive or intolerant to lactose,

ChickP dairy-free milk allows them, as well

as consumers concerned about animal

welfare, to enjoy a cappuccino or latte

with the perfect silky microfoam. ■

True Westfjords launches Dropi cod-liver oil

Cod-liver oil (CLO) is considered a source

of vitamins A and D. It also naturally

harbors full spectrum omega-3 fatty

acids, especially eicosapentaenoic acid

(EPA), docosahexaenoic acid (DHA), and

docosapentaenoic acid (DPA) fatty acid.

True Westfjords has introduced its botanically

enhanced range under the brand name

Dropi. The company recreated the technique

of cold-process extraction applied

by the Scandinavian nation’s Viking

settlers. True Westfjords is providing

100% pure, natural, extra-virgin cod liver

oil in its rawest form to establish a new

category of clean fish oil that assures

the retention of its health benefits.

Content of these beneficial compounds

is confirmed via third-party labs

in Denmark and Germany. Natural

antioxidants are added as a preservative

to prevent rancidity. One serving is

5ml (compared to 15ml for other CLO

sources) and contains approximately

13mcg of vitamin D3, 1,130mcg vitamin

A, and 1,200mcg of omega-3s.

“Content varies slightly from batch to

batch, depending on the size of the

fish, but mostly on their diet,” noted

Kristinn Bjarnason, director of sales

and marketing for True Westfjords. “We

once extracted orange oil because that

particular catch of cod were fed on krill.”

Consuming just a teaspoon of this

cod liver oil provides nearly all the

daily requirements for vitamins A and

D, and well more than the minimum

suggested amount of total omega-3s.

In cooperation with food processing

consultants Matis Ohf, True Westfjords invested

three years in developing and perfecting the

Dropi formulation before going to market.

Dropi comes in a range of flavours, each

infused with a natural extract of organic

ginger, fennel, mandarin, or spearmint.

Dropi CLO is also available in capsule

format. All True Westfjords CLO products

are considered raw and are manufactured

according to European standards of Good

Manufacturing Practice (HACCP). ■




Better Juice and GEA establish sugar-reduction innovation centre

Better Juice and GEA Group have

established a new pilot facility, inviting

juice manufacturers to test their sugarreduction

technology. The GEA Better

Juice Sugar Converter Skid is included in

GEA’s innovation centre in Ahaus, Germany,

complete with required processing

equipment supplied by the global food

system suppliers and incorporating Better

Juice sugar reduction technology. The

centre has started its full operation recently.

“The pilot centre creates a high-tech venue

where we can host companies — mainly

from EU, but also from all over the world — to

come see, learn, plug in, and actually taste

their products after they’ve been recreated

with Better Juice process in a workshop

environment,” explained Gali Yarom, cofounder

and co-CEO of Better Juice. “Here, we

can now collaborate with our customers at the

test centre to strike the ideal balance between

a sweet note and reduced sugar content.”

to actively contribute their part to the global

quests for reducing sugar consumption

and concurrently give their products an

added wellness edge,” said Eran Blachinsky,

PhD, co-founder and co-CEO of Better

Juice. “It will also eliminate a significant

portion of R&D costs and time.” ■

Better Juice’s enzymatic process uses

natural ingredients to convert simple sugars

into prebiotic dietary fibres and other nondigestible

molecules, while maintaining the

flavour, body, and vitamins and nutrients

of the fruit. It can reduce up to 80% of

sugars in natural fruit juices as well as in

fruit-based compositions, such as purées.

The centre offers lab services for testing

all analytical parameters. A Better Juice

team, together with GEA expert engineers,

are on site to accompany and guide

visiting companies during their trials.

“We set up a readily accessible platform for

juice and fruit processing companies seeking

Givaudan, Bühler,

Cargill, ITAL and

the FoodTech Hub

Latam to work

together with

new tropical food

innovation lab

Givaudan, Bühler, and Cargill have formed

a consortium in collaboration with the Food

Tech Hub LATAM and Ital, food technology

institute, to build a food innovation

centre in the city of Campinas, Brazil.

The tropical food innovation lab will be

located at the food technology institute,

Ital, in a fully refurbished, 1,300m2 area.

This new hub will connect and develop

sustainable, future food and beverage

products in Latin America. Startups,

companies, investors, universities

and research institutions will have

direct access to technology for

prototyping and connecting into

the global food tech ecosystem.

The current generation of wet and dry

extrusion systems for plant-based proteins,

as well as beverages processing units will

add complementary capabilities to the

existing facilities of ITAL. When complete,

the facility will feature new application labs

and a demo kitchen, where consumers,

food scientists, nutritionists, chefs,

mixologists, marketers, and other

professionals, will work together to

create sustainable new products.

Eduard Fontcuberta, regional innovation

head at Givaudan, said: “The Tropical

Food Innovation Lab brings a diverse

and complementary group of strategic

partners working together investigating

market shifts, cross-fertilising ideas

and nourishing concepts to deliver

superior sustainable solutions to food

and beverage customers. At Givaudan,

we continuously challenge ourselves

to create delicious and nutritious food

experiences. With an expanded portfolio

of products across flavours, taste, sense,

health and nutritional solutions and a deep

knowledge of the food ecosystem, we

are uniquely positioned to drive positive

change within the food industry.”

The Tropical Food Innovation Lab is

planned to open in Q1 2023. ■



Ÿnsect heightens

lesser mealworm

production with EFSA

positive assessment

The EFSA assessment will have to be

confirmed by the European Commission’s

health directorate general, which will

give the final authorisation for market

approval in the European Union, before

the product can go more widely on

sale across the whole continent.

This decision comes as great news for

Ÿnsect, who has filed around 350 patents

in new technology for the cultivation

of mealworms, transforming them into

proteins for domestic animals, fish and

livestock, plants and human beings.

authorised by EFSA in January 2021,

shortly before insect protein was then

approved in feed for pigs and poultry.

Ÿnsect human nutrition and health is selling

ingredients using the lesser mealworm

(branded AdalbaPro) that can be found

in a variety of products across Europe

“The recent assessment by EFSA that lesser

mealworms are safe for human consumption

is a significant step forward for the

company’s expansion,” commented Antoine

Hubert, CEO and co-founder of Ÿnsect.

The lesser mealworm (Alphitobius

diaperinus) has become the fourth

insect to receive a positive assessment

by the European Food Safety Authority

(EFSA) for human consumption.

Ÿnsect Netherlands (formerly Protifarm)

submitted the application to EFSA with a

view to expanding its activities in Europe, in

line with the EU’s sustainability goals, and

has the infrastructure in place to expand

production and distribution immediately

once the European Commission’s green

light is given. Ÿnsect’s other hero protein,

Molitor mealworms, were the first insect

In light of the EFSA green light, Ÿnsect

continues paving the way in insect

protein production and aid the industry’s

growth in meeting the crucial challenges

of tomorrow. As one of the players in

the mealworm sector, the company is

looking to accelerate its development

of long-term sustainable solutions to

protein consumption worldwide. ■

Create Better-For-You Beverages

with Sweegen

Whether you need to replace artificial

sweeteners, reduce sugar by a certain

percentage, or eliminate added sugars

altogether, Sweegen has a wide range

of nature-based sweeteners and taste

modulation capabilities to help you

manage your biggest product

development challenges.

You have a choice. Choose well.

© 2022 Sweegen

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




Affron saffron promotes better athletic


A clinical study has demonstrated that

Pharmactive Biotech Products’ Affron

improved enjoyment in sport active adults,

and, in males, it can help increase the

resilience to stress and anxiety by increasing

the cardiac parasympathetic response

that regulates post-exercise heart rate.

The study revealed that affron

supplementation in recreationally active

males was associated with increases in

self-reported exercise enjoyment and

positive heart rate variability (HRV).

The trial included healthy, nonprofessional

participants, aged 18-65 years, who

performed moderate-to-intense aerobic

exercise more than three times per

week. Study subjects were chosen

using strict exclusion criteria. Sixty-two

volunteers participated in the study,

and 59 completed it. Each subject took

14mg of affron, two times per day.

The researchers provided participants a

standard sport wearable to measure HRV.

At the end of the trial, the male participants

taking affron demonstrated statistically

significant changes compared to the

placebo group in HRV, measured during

bedtime. The HRV is an indicator of

recovery as previously revealed in studies

on adults with occasional stress and/or

burnout, who exhibit decreased HRV.

To measure how much the volunteers

enjoyed their workouts, the research

team employed the physical activity

enjoyment scale (PAES). Results

revealed a statistically significant

increase in PAES score over time in the

affron group, with no such increase

in the placebo group. This suggests

an improvement in enjoyment and

mood with daily intake of affron.

Pharmactive’s affron is naturally extracted

from saffron with full control by the

company from farm to shelf. It is watersoluble

and versatile across multiple

applications, including supplements,

powders, and shots. The recommended

amount of affron is 28mg per day,

either taken in a single dose, or split

into two 14mg doses per day. ■

TruOliv production receives carbon neutral seal

Dolcas Biotech’s desert-grown TruOliv

organic olive leaf and fruit extract

has been recognised with the zerocarbon

certification. The seal endorses

the company’s commitment to

environmental welfare as Dolcas unveils

the new liquid beadlet encapsulation

formulation for its prized olive extract.

The new label asserts compliance with

PAS-2060 — the only internationally

recognised certification for organisational

carbon neutrality. Formulated in a carbonneutral

facility in Morocco, TruOliv’s raw

material is sourced from the Moroccan

desert’s olive groves, located in the

foothills of the Atlas Mountains.

water. There also is the continuous planting

of extensive olive groves to resist further

desertification in Morocco. The company

further operates a circular economy

system, whereby the olive extract side

stream (pits and branches) is upcycled

into smoke-free charcoal briquettes.

TruOliv has undergone a makeover

with the debut of its beadlet liquidencapsulated

product. With this new

format, the microencapsulated actives are

suspended in oil-filled capsule, minimising

capsule loads for more compact delivery

of powdered extracts. The beadlets are

wrapped in a sustained release coating

for slow timed release of the actives.

EFSA for supporting optimal cardiovascular

function and blood cholesterol.

The TruOliv beadlet format will be offered

alongside the existing encapsulated

powdered formula and will be available

both in the oil carrier or without. The

raw material and capsule varieties will

be commercialised in bulk, as well as

on a turnkey private label basis. ■

Other regenerative systems employed in

the production of TruOliv include dripirrigation

systems that prevent loss of

One 250mg TruOliv capsule can

accommodate 5mg of hydroxytyrosol, the

minimum daily dose recommended by



Conagen commercialises scalable

sweetness enhancers

in consumer trending products, such as

energy drinks, sauces, and confectionery

products with low to no sugar.

Conagen has commercialised an expansive

portfolio of natural sweetness enhancers

for taste modification in sugar reduction

solutions for food and beverages. The

enhancers are made with precision

fermentation, a technology that has

led to the innovation of an extensive

platform of phenolic antioxidants.

Conagen’s precision fermentation method is a

clean and sustainable method for developing

sweetness enhancement compounds.

Conagen’s sweetness enhancers belong to

a group of natural product molecules called

phenolic compounds, found extensively in

many plant species. Phenolic compounds

are commonly found in vegetables and

fruits and are a significant part of the

human diet. They are biosynthesised by plants

and lichens as secondary metabolites and

comprise a diverse group of phytochemicals.

Conagen and its pipeline partner Sweegen, a

company specialising in wellness-based sugar

reduction solutions, have previously teamed

up to develop modern natural sweeteners

that can replace up to 100% sugar in particular

food and beverage applications and bitter

blockers to mitigate up to 80-100% bitterness

“Together, with Conagen, we’re building

a bridge of natural solutions with

mainstream taste,” said Casey McCormick,

head of global innovation at Sweegen.

“These new molecules can modulate

mouthfeel and boost the sensation of

the sweetness of other sweeteners and

flavours in food and beverages, leading to

a significant reduction in sugar usage.”

McCormick further stated: “Conagen is

an ideal innovation partner for Sweegen

to continuously build our robust and

powerful portfolio and pair it with our

first-class sweetener systems. The more

sweetness enhancers in our toolbox, the

better our exploration and discovery of

new ways for food and beverage brands

to make healthier products that taste

great and resonate with consumers.” ■

Elevate Taste

in Plant Based

Find out the sensory attributes

consumers are missing

Download New Insights


Australian consumers

seek plant-based

patties with convincing

flavours, appearance, and


Beef but better:

What consumers expect of a good

plant-based burger

By Lee Jie Ying, senior strategic marketing manager, plant-based, Kerry APMEA and

Catarina Rodrigues, marketing manager, Kerry Australia and New Zealand

Winning in the plant-based burger

space in Australia requires finding the

right balance of sensory attributes.

According to Kerry’s latest research

of over 1,500 consumers across

four countries — US, UK, Australia,

and Brazil — to uncover sensory

expectations around plant-based

burgers, Australians ranked texture as

the most important. This is followed

by flavour and aftertaste, cooking and

cooked appearance, raw appearance,

cooked aroma, and lastly, feel.

In Australia, the growing demand

for innovation in plant-based

burgers is fuelled by flexitarians.

As they consume both meat and

meat alternatives, flexitarians are

unwilling to compromise on flavour

and expect plant-based products

to deliver authenticity, and will not

accept anything that tastes artificial.

When it comes to plant-based

burgers, Australians use beef

burgers as the benchmark —

they want something that can

replicate the taste experience

of a burger grilled on a BBQ or

eaten in a restaurant. Australian

consumers also have higher

taste expectations. For example,

while bitter plant-based notes

were rejected by all the markets

researched, Australians were the

most sensitive and least accepting

of it and other artificial notes.



For Australians, flavour alone is not

enough to achieve the ideal plantbased

burger taste experience.

Texture is the top priority, with

74% of Australian consumers

expecting a burger with a meaty

firmness to have great texture.



Their decision making is influenced

by what they can feel in a bite.

Kerry’s analysis shows that their

texture journey begins from the

moment they sink their teeth into the

patty and break through the outer

crisp, to the resistance they feel with

each bite, how the patty is broken

down to smaller pieces, how the oil

and moisture are released, all the way

to the clean after-feel in their mouth.

Therefore, they are looking for

products with a firm outside from

charring, and a soft, succulent inside,

which 70% of Australian consumers

categorised as “caramelised on the

outside and juicy on the inside”.

However, it is a delicate balance

as they are not in favour of plantbased

burgers that are too crispy

on the outside and too soft in the

middle, as this suggests poor quality.

The challenge and opportunity

for manufacturers is to achieve

a good variation in bite that can

deliver both crisp and succulence.



With the Australian consumer’s

preference for charred and

caramelised flavour, it is natural

that they perceive burgers that

caramelise and brown during cooking

to have a great texture (85%) and

to be delicious (78%), with 69%

likely to purchase such a product.

With beef burgers as their

benchmark, it is no surprise that

plant-based products that can

deliver on depth and complexity

of flavour with a good balance

between savoury and meaty do

well in Australia. Consumers are

looking for multiple notes in each

bite, from meaty, slightly smoky,

to subtle saltiness, slight pepper

and herb notes, and cooked fat.

bitterness, “cardboardness and

beaniness usually present in plantbased

products unappealing and also

consider the chemical notes created

from excessive masking a turn off.

Too much flavour can also put

Australian consumers off as many

products in the market overcompensate

with added salt or sodium, resulting

in a lingering after taste.


Across all the four markets polled,

overcooking is a common problem

which leads to a poor eating

experience. In Australia, in particular,

the cooking process has a significant

impact on the consumer’s overall

satisfaction as it not only gives

them visual cues as to when their

food is cooked and safe to eat, it

also adds an emotional element

of excitement and anticipation.

The consumer journey begins

even before they get to cooking.

Australians prefer to have the pink

tone of the raw meat to be muted

Flexitarians have

high demands

when it comes to

their preference for

alternative proteins

and natural — they do not want

to see the visible fat globules and

pink juices that mimic the bleeding

in typical meat, citing it as "going

too far" in terms of replicating

the overall meat experience.

Seeing the colour change from red

to brown, and brown to charred

or caramelised is important as it

creates a perception that rich, deep

flavours are developing. On the flip

side, Australians do not like seeing

visual cues that relate to overcooking

such as the product burning, sticking

to the pan and falling apart.

In addition, the Kerry study found

that sensory cues, such as the

aroma and sizzle sound that cooking

produces, also help to enhance the

cooking experience. The increasing

intensity of the aroma until it is

meaty or smoky (minus the synthetic

chemical smell) and the satisfying

sizzle sound of a patty being cooked

adds to the drama in the pan,

creating a positive expectation that

the burger will be delicious. FBA

While Australians like complexity,

they also prefer flavours to be

natural with no synthetic or

artificial notes. They find the




colouring solutions

for modern consumers

Victor Foo, general manager at GNT

Singapore, explains how Exberry colouring

foods can create colours for food and

beverage brands while tapping into

demands for clean and clear labels.

Today’s consumers expect their products to

come with clean and clear labels. Research

has shown that eight in 10 shoppers in

the Asia-Pacific region like to see “100%

natural” claims 1 , while 65% say they will

pay extra for food and drink if it contains

“real” ingredients most or all of the time 2 . In

addition, 69% have become more focused on

natural ingredients due to the pandemic 3 .

As a result, many brands are taking

steps to clean up their ingredient lists to

ensure they match up to expectations.

The choice of colour can be especially

significant, with 74% of Asia-Pacific

shoppers considering it important that the

colouring in food and drink is natural 4 .

However, creating visually appealing products

with completely clean and clear labels

can create a challenge. Natural colours

such as carmine and copper chlorophyll

are widely used across the food and drink

industry, but do not match up to modern

expectations regarding clean ingredient lists.

Carmine is commonly used to achieve

reds and pinks in applications such as

beverages, dairy, and confectionery.

Although considered a natural colourant,

carmine is made from the inedible cochineal

insect, and is therefore incompatible with

vegetarian, halal, and kosher diets. In

addition, it undergoes chemical processing

with solvents such as aluminum oxide.

Copper chlorophyll, meanwhile, is a vibrant

green colourant used in applications including

sugar confectionery, dairy, and beverages.

Chlorophyll is a green pigment extracted

from sources including fescue and alfalfa

grass using solvents such as acetone,

ethanol, and hexane. As chlorophyll is an

unstable compound, a copper ion is often

added to enhance vibrancy and reduce

colour degradation. This results in the

oil-soluble colourant copper chlorophyll.

Due to the way these natural colours

are created, they are considered to be

additives in many parts of the world.


Exberry colouring foods can provide a

clean-label alternative. GNT’s founder coined



the term “colouring foods”, in which food

concentrates are used solely for the purpose

of delivering colour to food and beverages.

They are created from non-GMO fruits,

vegetables, and plants using only water

and physical processes such as chopping

and filtering, with no organic solvents.

Due to the way they are made, colouring

foods can be eaten at any stage of the

manufacturing process. There is no selective

extraction of the pigments — they are

actually concentrates, retaining

characteristics of their source materials

such as their taste, odour, and nutrients.

Food legislation varies from country to

country. Hence, the legal status and

labeling of colouring foods can only be

clarified on a case-by-case basis.

However, in most countries throughout

the world, they are considered food

ingredients rather additives, qualifying

for clean and clear label declarations.

For instance, in Australia, New Zealand and

China, they might be described on ingredient

lists as “colouring food (concentrate of

carrot and blackcurrant)” or “concentrates

(carrot and blackcurrant)”. In Indonesia, they

could be listed as “fruit and/or vegetable

concentrate (radish and carrot)” or

“concentrate (radish and carrot)”. In Thailand,

they are classified as colour extracts from

parts of plants, with label declarations

including the name of the raw materials

and the part used, such as: “Natural

colour: colour extracts from carrot root”.

With 67% of Asia-Pacific consumers saying

they seek out food and drink products

that contain recognisable ingredients 5 ,

these clear label declarations can provide

benefits, with many brands now taking

advantage. Mintel data shows there was a

297% increase in the use of colouring foods

across all food and drink launches in the

Asia-Pacific region between 2011 and 2021 6 .


Making the switch to colouring foods does

not require compromise on performance.

The Exberry range features hundreds of

shades from across the whole spectrum,

and they can be used to achieve shades

comparable to synthetics in many food

and drink applications.

However, colouring foods are not a plugand-play

solution. To ensure optimal

performance, it is vital to consider all relevant

technical aspects, which will vary depending

on the choice of colour concentrate and the

requirements of the application. These may

include how the chosen concentrate will

respond to the pH value, acidity, density, fat

content, and vitamins and minerals in the

base product. In addition, it is important to

know how it will be processed, packaged,

and merchandised. Extensive testing,

including exposing the product to extreme

heat and light, should be undertaken to

establish the stability of the colours.

With the right approach, it is possible to find

an effective solution for almost any



Colouring foods have been gaining

recognition across the world for some time.

As a result, a number of countries in the Asia-

Pacific region have introduced standards

recognising the distinction between

colouring foods and additive colourants.

China's group standards for colouring foods

were published in 2017. Drawn up by the China

National Food Industry Association, it states

that colourants must be made from natural

food raw materials and should retain the raw

materials’ key properties such as colouring

constituents, nutritive constituents, taste,

and flavour. The manufacturing process

must not isolate the colouring constituents

or use organic solvents for extraction,

instead relying on chopping, grinding, water

extraction, pressing, filtration, concentrating,

drying, and other physical processes.

At the end of 2020, the Food Safety &

Standards Authority of India also published

a standard setting out its definition for

plant-based colour concentrates. It

determines that colouring foods must be

made from edible fruits, vegetables, spices,

or herbs and processed with water, with

no selective extraction of pigments.

Meanwhile, The Natural Food Colours

Association (NATCOL)’s “Code of Practice

for the classification, manufacturing, use

and labelling of colouring foods (EU)”

was published in 2021. While created for

the European market, it will also serve

as best practice to support the further

regulatory development of plant-based

colour concentrates around the world.


Exberry concentrates can be used for a variety

of applications, including confectionery,

soft and alcoholic beverages, plant-based

products, dairy, baked goods, sauces, and

snacks. The company can support brands

through the commercialisation process,

from colour matching and stability testing,

to regulatory support and upscaling. FBA



FMCG Gurus ‘Global & Regional - Clean Label

& Naturalness survey - Q2 2021’


FMCG Gurus ‘Custom Survey - Global and

Regional Country Profiles - Q2 2021’


FMCG Gurus 'Top Trend 6 – Natural Blueprint

in 2021' (2021)


FMCG Gurus ‘Global & Regional - Clean Label

& Naturalness survey - Q2 2021’


FMCG Gurus 'Clean & Clear Label in 2021 –

Global Report' (2021)


Mintel GNPD




Meeting consumer demand

with plant-based protein


When it comes to alternative proteins, consumers are always

looking for a replacement that can mimic the textures, taste, and

appearance of animal protein. Plant-based options like textured

wheat proteins can offer the solution that producers are looking for.

By Christian Philippsen, managing director, BENEO, Asia Pacific

The pandemic has created a shift in food

preferences, pivoting consumers towards

more sustainable, plant-based options.

Research has shown that environmental

concerns were heightened as a result of

COVID-19, with 60% of consumers now more

attentive to the impact their food and drink

consumption has on the environment 1 . As

more mainstream consumers make changes

to their diets to improve their long-term health

and reduce their impact on the planet due to

COVID-19, there has been a corresponding

upsurge in shoppers (20%) planning to

include more plant-based foods in their

diets 2 . In particular, meat alternatives are

gaining traction in Asia-Pacific. Investments

in protein alternatives have almost

doubled in the region, reaching US$312m,

60% more than the amount globally 3 .



For those who are incorporating more

plant-based ingredients into their diet, meat

alternatives have become a sought-after

choice. Many consumers perceive plant

proteins as natural, healthy ingredients

that are more sustainable than meat in

their production. These proteins also have

specific benefits such as being low in

cholesterol, saturated fats and sugars,

making them a popular choice for a growing

range of plant-based applications.

With a wide variety of plant proteins available,

manufacturers must choose high-quality

ingredients that can offer convincing

technical benefits. The popularity of

wheat protein is due to the wide variety

of textures it can create. In addition,

wheat protein is a source of many amino

acids, such as cysteine, methionine,

phenylalanine, tyrosine and tryptophan.

Moreover, wheat protein has a neutral

taste and can deliver a variety of textures

in a wide range of meat-free applications,

which is key as a pleasant taste and

texture are important shopping motivators

for consumers. As such, wheat-based

protein is one of the most promising meat

substitutes for meat-free burgers, nuggets,

vegetarian sausages or even dim sum

to name but a few. In addition, a recent

consumer survey on behalf of BENEO

shows that 66% of global flexitarians

find wheat an appealing plant-based

source in meat and fish alternatives 4 .





To meet the growing demand for meatalternative

solutions, BENEO has developed

a range of textured wheat proteins, called

BeneoPro W-Tex. The protein is suited for

producers as it has an alveolar structure

that allows the development of juicy plantbased

products with a meat-like texture 5 .

It also takes only five to 15 minutes to

hydrate, reducing the need for long soaking

and making it convenient for production.

Furthermore, BeneoPro W-Tex can also be

flavoured with a variety of tastes, herbs and

spices, making it a possible meat substitute.

However, as the consumer palate for plantbased

foods continues to evolve, a wider

variety of meat alternative foods are now

being created. To meet growing demand,

producers are seeking further versatility

when it comes to fine-tuning their plantbased

product’s organoleptic profile and

texture. To facilitate this process, BENEO's

range of BeneoPro W-Tex variants can

offer comparable taste and texture, no

matter the plant-based food application.


As many consumers are looking to make

the switch to a more plant-based diet,

many are seeking meat alternatives that

mimic the textures of regular meat.

A consumer survey conducted on behalf

of BENEO showed that globally, 81% of

flexitarians agree that meat alternatives

should be tender and easy to chew, and 74%

of them want them to be juicy 6 . With the help

of the different BeneoPro W-Tex variants,

meat alternatives producers can develop

various meat-free applications. For example,

BeneoPro W-Tex’s existing formulation has

been recreated in a smaller particle size of

an average of 5mm, instead of the standard

7mm, replicating the finer textures in plantbased

sausages. Two other variants, with

7mm and 5mm as average particle sizes,

are ideal for the preparation of ground meat

products such as plant-based burgers and

meat-free meatballs, and can also resist

tougher processing conditions and freezing.

This allows them to be used as a minced meat

replacement in frozen vegan ready meals. For

producers looking to replace the texture of

chicken, in imitation chicken nuggets or strips,

a variant has been created that has a slightly

lower protein content of a minimum of 60%

(on dry matter). It has a higher water holding

capacity and as a consequence creates

softer, juicier, more chicken-like textures.


The rise in consumers looking to be more

sustainable in their food choices means

greater demand for plant-based products

within the region. As consumers continue to

shift their preferences, food manufacturers

can capitalise on this trend and innovate

with healthier, plant-based alternatives that

not only provide new and exciting tastes but

help to contribute to sustainability. FBA



FMCG Gurus COVID-19 Survey: 18 countries

surveyed in July 2020 [Australia, Brazil, Canada,

China, Denmark, France, Germany, Indonesia,

Italy, Japan, Mexico, Poland, South Africa, South

Korea, Spain, UK, USA, Vietnam]


FMCG Gurus, COVID19 Survey: 18 countries

surveyed in July 2020


2021 Plant-Based State of the Industry

Report (gfi.org)


BENEO Global Plant-Based Survey 2021

- Insites Consulting conducted an online

quantitative survey in July 2021 in Spain,

France, Germany, Poland, UK, US, Brazil,

Australia, China and Russia: 1000 consumers/

country = 11,990 consumers in total; sample of

flexitarians = 2905. Filter: Global Meat & Fish

Alternative Consumers & Flexitarian


A structure composed of many very small

cavities more or less ordered, like honeycomb


BENEO Global Plant-Based Survey 2021

(Filter: Global Meat & Fish Alternative

Consumers & Flexitarian)

28 Advertorial


The role of dairy

in sustainable diets

Consumers are increasingly concerned about

the sustainability of the food they buy and

consume. There is global interest in what

sustainable diets of the future will look like

and how will dairy play an important role.

The Australian dairy industry produces

high-quality, nutritious, and delicious

food and beverages, made possible by the

pristine Australian landscape. Clean air, good

quality feed and water, and well-cared-for

animals are critical to the quality of these

products. With the industry united around

the Australian Dairy Industry Sustainability

Framework, the sector is committed to

producing consumers’ favourite dairy

products for many generations to come.

“There is undeniable evidence that the

world needs nutritious food options such

as dairy. Increasingly, research is revealing

that milk, yoghurt and cheese play a critically

important role in a healthy sustainable diet,”

said Melissa Cameron, human health and

nutrition policy manager at Dairy Australia.

To safeguard the planet, there is a need to

create ways of eating that are sustainable

in the long term. A sustainable diet

considers not just the impact of food

production on the health of the planet,

but also nutritional value for human

health, affordability, and adaptability to

social, cultural and economic context.

Dairy products are nutritionally dense.

They have a much lower carbon

footprint and water intake than most

packaged foods. In 2020, research from

Australia’s Commonwealth Scientific

and Industrial Research Organisation

(CSIRO) revealed dairy foods can be

consumed as part of a high-quality,

low greenhouse gas (GHG) diet.

Although plant-based beverages are

growing as an alternative to dairy

foods, the research found these foods

were not adequate substitutes from

a nutrition or cost perspective.

CSIRO found that a sustainable diet is

one that prioritises nutritional foods to

create an overall lower carbon footprint,

generating high quality for lower

emissions. Therefore, while consumers

and producers aim to have less food on

the plate, its nutritional value should

be high. Dairy providing a dense source

of nutrition compared to other foods,

with just one glass of milk providing

the same amount of bioavailable

calcium as 18 heads of broccoli.


INGREDIENTS Advertorial 29


Dairy products are not only delicious —

they are also highly nutritious. In Australia,

88% of general practitioner doctors are

confident in recommending dairy as part

of a balanced diet. This is because they

provide readily absorbable calcium, as well

as many essential nutrients and vitamins.

This is particularly pertinent when viewed

in the context of an ageing population. In

2021, global research led by the University

of Melbourne and Austin Health found that

higher daily intakes of milk, cheese and

yoghurt reduced fractures and falls in aged

care residents, by 33% and 11% respectively.

Dairy foods are natural sources of bone

and muscle building nutrients which are

important in healthy ageing. Milk, cheese and

yoghurt contain a package of bioavailable

nutrients housed in complex physical

structures, which cannot be replicated by

any other food or supplement. Providing

adequate milk, cheese and yoghurt in

the diets of older populations is a proven,

easy and affordable way to reducing the

fracture burden in the whole community.

“This research indicates that consuming

enough dairy is an affordable and enjoyable

way to prevent fractures and falls in older

age, reducing debilitating effects on

health, mobility and impacts on health care

systems around the world,” said Cameron.



As an industry, dairy supports an economywide

target of net zero GHG emissions in

Australia by 2050.

“While nutritionally, there is a good story

to tell for dairy, we also need to do more to

reduce our environmental impact and we

are committed to that,” said Cameron.

More than 90% of Australian dairy farms have

already implemented measures to reduce GHG

emissions, and processors have reduced GHG

emissions intensity by 25.5% since 2010/11.

The Australian Dairy Industry Sustainability

Framework, one of the first in the world,

focuses sustainability efforts across four

commitments: enhancing economic viability

and livelihoods, improving the wellbeing

of people, providing best care for animals

and reducing environmental impact. All of

these commitments align with the United

Nations Sustainable Development Goals.

Recently, Australian dairy has committed

100% of all dairy packaging to being

recyclable, reusable or compostable by

2025. Many Australian dairy processors

are already shifting to more sustainable

packaging options and exploring materials

that are not reliant on fossil fuels, thereby

reducing the emissions footprint of

the sector. In addition, a goal has been

set to halve food waste by 2030.

For 10 years, the Australian dairy industry

has been at the forefront of sustainable

food production. Whatever the future holds,

the Australian dairy industry is working

hard to ensure dairy foods remain part of a

sustainable diet, by continuing to provide

nutritious food for a healthier world. FBA

Learn more at www.dairyaustralia.





What’s fuelling demand

for fermented foods

and beverages?

In this article, Johan Cerstiaens,

commercial director at SVZ, takes a

look at the factors driving demand for

fermented products and the versatile

ingredients that can help brands keep

consumers coming back for more.

Kimchi, kombucha, kefir, and sauerkraut:

With a rainbow of ripened foods and

beverages crowding supermarket

shelves around the world, it seems that

consumers’ love for fermented products

is not slowing down. Market forecasts

predict that the global fermented

food and drink sector will achieve an

6.35% CAGR between 2022 and 2027,

showing that the trend is here to stay*.

For brands, this is exciting news.

With health-conscious consumers

searching for new and tasty

ways to feed their gut flora, the

potential for food and beverage

manufacturers is surging.



It is no coincidence that fermented

foods are having their moment

during a period of increased health

consciousness. Influenced by

pandemic weight-gain worries

and a general desire to improve

their wellbeing, consumers

across the continent are looking

to eat and drink healthier*.

For many, this means choosing products

which contain as few “nasties” as

possible — chiefly sugar, salt, and

artificial colours or flavours. Shoppers

are already making their preferences

felt with sales of low-sugar beverages

increasing by 28% CAGR in Indonesia,

while the term “sugar-free yoghurt” was

mentioned more than 690,000 times on

Chinese social media in the last year*.

Naturalness is another important

factor Asian consumers increasingly

consider when making healthier

choices, with a majority perceiving

100% natural products as safer, more

nutritious, and higher in quality*. While

they may be looking for "less" in some

areas, consumers still expect products

to offer the whole package when it

comes to taste and visual appeal.


This is where fermented ingredients

can truly add value. Containing vitamins

and minerals, fermented fruits and

vegetables offer brands the opportunity

to improve the nutritional and sensory

appeal of their products, while keeping

labels free from artificial ingredients

or added sugars. Fermented beet

juice, for example, can be used as

an alternative to or in combination

with traditional strawberry puree in

yoghurt applications to add a burst

of vibrant pink colour and subtle

sweet-sour flavour.



Fermented foods and beverages have

been a central component of everyday

diets across Asia for centuries. In

Japan, warriors were snacking on

natto or fermented soybeans as

early as the 1600s, while tea-based

kombucha drinks are thought to be

even older, originating in China around

220BCE*. These ancient recipes

became and stayed popular thanks

to their reputation as health-foods,

especially prized for their positive

effects on the digestive system. As the

modern gut health trend continues

to gather steam, consumers are

beginning to revaluate these traditional

recipes, recognising their benefits

to improved health and wellbeing.

Kombucha, for example, is seeing a

major resurgence in Thailand, where

online engagement with products has

increased by 7% compared with 2021*.

Brands hoping to tap into this trend

for reimagined classics should focus

on the quality of the fermented

produce they select for their products.

SVZ helps food manufacturers

offer sensory experiences to their

customers with sustainable, traceable

and quality solutions. Through their

farmers, SVZ is able to supply brands

with specific vegetable varieties

for traditional fermented dishes.

Searching for new experiences

Some consumers may be taking

inspiration from familiar favourites,

but at the same time there is growing

demand for a taste of the unknown.

From beverages with a kombucha

kick, to new and exotic frozen yoghurt

flavours, shoppers want products

that pique their curiosity, exploration,

and even risk*. Fiery fermented

condiments like kimchi, siracha and

gochujang are considered staples

in many households across Asia,

but regional spice blends such as

Chinese mala have been stepping

into the spotlight in recent years*.

Linked with this is a growing interest

in unusual flavour combinations,

such as sweet and salty or warm

spice and floral notes, particularly in

fermented beverages like kombucha,

kefir and milk bubble tea. Indeed,

research from Mintel reveals that

40% of Indonesians living in urban

areas would like to try dishes with a

combination of sweet and savoury

flavours*. Imbued with a sweet,

sour and earthy flavour, SVZ’s

fermented carrot ingredients can

be added to foods and beverages

aimed at adventurous consumers,

from kimchi-inspired sauces

to ginger-citrus smoothies.

Brewing up the latest innovations

The trends discussed above are just

a snapshot of the limitless potential

offered by fermented vegetables.

With consumers either revisiting or

discovering fermented foods for the

first time, there is an opportunity for

brands to experiment with flavour,

texture and format to create new

product offerings. In line with the

growing demand for sweet-savoury

foods for instance, producers could

combine the aromatic sweetness of

fermented plums or cherries, with

the intense heat of siracha hot sauce

to make a whole new condiment.

Brands could also combine the desire

for personalisation with the gut

health trend by offering a range of

fermented beverage toppings, giving

consumers the option to choose

the ingredient that addresses their

unique health concerns. FBA

*References are available upon








an ocean of


When it comes

to seafood, a few

contenders come to

mind: Norwegian

salmon, Japanese

tuna, and Siberian

sturgeon. Yet,

amongst them,

Scottish seafood has

emerged as a strong

candidate, offering

an abundant array

of seafood for

consumers, while

also enabling a

stable sustainable


By Agatha Wong

Brimming with more than 60 species

of commercial seafood, ranging from

whitefish, to shellfish and pelagic, the

Scottish coastline offers 18,000km of

fresh, farmed, and frozen produce.

It is home to the union of the warm

gulfstream and the cold North Atlantic

waters, where 2,000 fishing vessels

land 540,000 tonnes of fish per year.

Of its wide array of seafood products,

the Scottish salmon is noted as the

best-tasting, offering consumers a

rich source of omega-3. As seafood

constitutes Scotland’s largest export,

the country’s geographical location

and rich industry have positioned

them well to meet the growing

consumer demand for seafood.

According to Research and Markets’

Global Seafood Market Report, the

global market for seafood is projected

to reach a size of US$138.7bn by 2027,

at a CAGR growth of 2.9% between the

years 2020-2027. Part of this growth

could be accounted to the COVID-19

pandemic. As consumers are looking

towards healthier options that can

supplement their immune system,

seafood has presented itself as a

choice protein besides animal poultry.

This is attributed to consumer belief in

the health benefits of seafood, which

offer a host of immune-boosting fatty

acids, vitamins, and antioxidants.

Natalie Bell

“We have been observing a rising

consciousness in healthier diets

among consumers in general, but most

certainly in Singapore and in the South

East Asia region,” noted Natalie Bell,

head of trade marketing for Asia, Europe

and Middle East at Seafood Scotland.

“We are seeing that consumers are

eager and interested in broaching

foods and produce all over the world

that are backed with consistent quality,

taste and provenance. This means

that there is more expectation for not

just conveniently accessed foods, but

for quality produce that can promise

factors such as a sustainably-sourced

provenance, with unique taste profiles.”

Moreover, continued Bell, these changes

in taste and preferences have also led

to a rise in experimental dining, be it

at home or in restaurants. South East

Asia, in particular, is swiftly becoming



a mature market for novel experiences

that elevate food and beverage to

the next level. In this regard, there

is potential for the aquaculture and

pisciculture industry to develop and

rise up to meet these demands.

“We want to showcase the unbeatable

quality of Scottish produce and

introduce the provenance of our

products. At the same time, as an

acknowledged global pioneer in

sustainable fishing methods in the

seafood industry, we are keen on

sharing our industry’s tried and tested

exporting infrastructure. New and/

or emerging markets can be confident

in our best practices that combines

the best of our farmers’ legacy in

honing quality produce and our

industry’s ability to innovate and adapt

to modern day market demands.”


Scotland’s rich and mature seafood

industry can serve as an example

for smaller, less-developed markets,

such as those found in Asia-Pacific.

Though the region contains the world’s

largest exporter of seafood (China),

and is estimated to consume over

two-thirds of the world’s fish by 2030,

there is still much it can do to hone

its seafood industry, particularly on

the sustainability front. A report by

the WWF in 2016 revealed that 75% of

the seafood consumed in Singapore,

for example, was sourced through

unsustainable practices. Given these

circumstances, there is much this part

of the world can learn from Scotland

when it comes to seafood, despite

differences in climate and geography.

“The Scottish seafood industry has

a long and proud heritage, whilst

also continually investing in modern

equipment, techniques and training,

and we are constantly evolving by

developing new processing methods

and tracking and responding to

consumer trends. In fact, Scotland

is an acknowledged global pioneer

in sustainable fishing methods,

holding more Agriculture and Food Marine

Stewardship Council (MSC) accreditations

than most other EU countries.”

More than that, the Scottish seafood

industry also sets an example for

traceability and accountability in

aquaculture and fishing. In a supply chain

that has faced problematic setbacks

when it comes to overfishing, damage

to the ocean floor, and illegality, Scottish

seafood has enabled a regulated network

through advanced system certifications.

“All Scottish fishing vessels are licensed

based on their size, where they fish and

what they catch. All vessels greater

than 12m now operate with compulsory

vessel monitoring systems and electronic

logbooks. These vessels record what, where

and when a catch was made, accurately

tracing where and when it was landed

and sold, and who purchased the catch.

This ensures that there are procedures

in place to provide seafood traceability

from point of capture into the supply

chain. Further verification and control of

fishing activity is undertaken by Marine

Scotland, using surveillance programmes

from land, sea and air. This makes Scottish

seafood fully accountable and traceable.

“The Scottish seafood industry and

supply chain is one of the most highly

regulated in Europe, ensuring the

safety and traceability of all seafood.

Many processing plants hold SALSA

and BRC certifications, and our

fishermen and fish farmers pioneer new

technology and participate in innovative

sustainable projects, to preserve

fish stocks and the environment for

future generations,” added Bell.


“The most common route for seafood

to Singapore is via air freight. Seafood

is packed in iced boxes where the cold

chain is maintained and controlled below

3°C throughout transit from packing to

delivery,” shared Bell. This process of

transporting seafood thus enables the

produce to be maintained at high levels

of freshness as it goes from port to port.

and suppliers. During the pandemic

period, these have been through

avenues such as webinars and forums

to highlight issues and concerns that

are not being addressed or where there

is no clear guidance,” shared Bell.

The COVID-19 pandemic, though

offering ample opportunities for the

seafood industry to meet consumer

demands, has also brought with it

supply chain bottlenecks. More than

that, political events, such as the

conflict between Ukraine and Russian,

have similarly disrupted global supply

chains, with sanctions levied against

the latter. These compounded factors,

according to Bell, has impacted

prices across the entire value chain;

for suppliers, buyers, as well as air

and ocean shipping freight costs.

As a result, major seafood exporters

can expect to face challenges in

exporting to their usual markets.

Bell added: “In situations like these where

there are huge concerns around food

security and a stable flow of goods,

cooperation between government

bodies and key trade stakeholders

is of the utmost importance. We

have been working very closely with

the government’s export and trade

departments to explore potential

export opportunities. We are also

closely monitoring the situation and

have been in constant communication

on the ground with Scottish seafood

farmers, suppliers, and exporters to

support them through this situation.”

Amidst pressing global events

and swift changes to the climate,

Scottish seafood offers a possible

blueprint for industries around the

world on how their markets could

be developed. Through tapping into

their own heritage and maintaining a

tight network of farmers and strictlyregulated

practices, Scotland is

well-positioned to face the surging

demand for seafood produce,

whilst also ensuring a sustainable,

traceable supply chain. FBA

Yet, with global events unfolding around

the world hurdles preventing smooth

trade have struck up in past years.

Brexit, for a start, has changed business

operations in Scotland: as of 1 Jan 2021,

the EU free trade agreements are no

longer applicable to the UK. While new

trade agreements have been secured

by the UK government, adjustments

had to be made nonetheless to

accommodate these changes.

“With the onset of Brexit, we have

become an independent coastal state.

For us at Seafood Scotland, we have

set up a Brexit Working Group and have

been working through the key issues

with stakeholders to provide easyto-follow

guidance to our customers



Smart protein solutions:

Create considerable health benefits

while assuring texture and taste in

fortified treats

For healthier, fortified food options to be successful, they

must deliver on taste, texture and indulgence. GELITA’s new

smart ingredient solutions can help manufacturers meet such

demands, while also developing added-value products ranging

from collagen-rich gummies to high-protein candy and a

variety of sugar-reduced treats.

According to research by Innova

Market Insights, 45% of consumers

are influenced by texture when buying

food and drink, while 68% believe that

texture contributes to a more interesting

food and beverage experience1.

When it comes to textures, GELITA’s

smart solutions provide the tools

that can tailor product innovations

to the demands of various consumer

groups. The smart thing with these

new ingredients is they can replace the

gelatin and deliver the collagen needed

to produce collagen enriched fruit gums,

for example. This in turn alleviates any

difficulties faced by manufacturers.

For example, from a technological

perspective, these ingredients allow

for the incorporation of high levels of

collagen protein in fortified gummies,

while providing indulgence, texture and

taste. At the same time, compared to

conventional collagen peptides, handling

is easier in terms of storage and

transportation, and so too is processing.





Health concerns influence a variety

of dietary decisions, with shoppers

increasingly looking to support

their immunity, mobility and overall

wellness with foods and supplements

containing added vitamins, minerals,

nutrients and, in particular, collagen.

Unfortunately, the amount of collagen

that the body produces declines

from around the age of 30. A lack

of collagen can cause a variety of

problems, from impaired joint mobility

and poor bone health to sagging

and uneven skin. However, through

the consumption of collagen in

supplemental form, the body’s supplies

of this nutrient can be replenished.

VERISOL HST facilitates the production

of collagen-rich products. It is an

ingredient solution for nustricosmetic

products that are scientifically proven

to benefit skin health. VERISOL

contains natural bioactive collagen

peptides (BCP) that have been

developed to provide significant

efficacy. With their special amino

acid composition, they influence

the skin’s collagen metabolism

from the inside out. VERISOL enters

the bloodstream and reaches the

fibroblasts in the dermis. In a natural

process, it stimulates collagen

metabolism and helps strengthen the

skin’s connective tissue. This means

improved elasticity, fewer wrinkles

and a younger, healthier appearance.

Scientific research has confirmed

that a daily oral intake of just 2.5g of

VERISOL brings beneficial effects. From

a technological perspective, VERISOL

HST allows for the incorporation of

protein in confectionery products

such as gummies, marshmallows and

hard-boiled candies. Therefore, the

recommended daily intake can be

achieved with just three gummies with

a VERISOL HST content of 33% each.


Consumer thinking about protein

has moved out of the gym and into

mainstream grocery stores, which

means products with protein claims

are on the rise. Although consumers

who engage in physical activity remain

a core audience for the protein/sports

nutrition market, its mainstream

evolution is being driven by people

who are both active and looking for a

convenient health boost. They tend to

take a proactive, rather than reactive,

approach to health and are striving to

stay fit and mobile well into later life.

According to Innova Market Insights,

protein is attracting attention in

better-for-you sweet treats, making

it a good fit for dairy desserts while

also adding health value to some

confectionery and bakery products2.


can facilitate the development of

products with high protein content,

from gummies, marshmallows and

candies to extruded snacks, table

jellies, desserts and cream fillings.

Fruit gummies made with SOLUFORM

PE can offer a protein content of 35%,

for example. This, in turn, means that

the protein provides 37% of the total

caloric value of the finished product,

thus allowing for a high-protein claim.

These gummies can also be made

on a standard mogul production line,

which is currently not possible with

conventional powder products.


When it comes to sweet treats,

consumers want a feeling of

indulgence and comfort, though not

necessarily high-calorie content.

Hence, sugar reduction is prevalent

in the confectionery category. The

segment grew at a CAGR of around

5% during 2015-2020 and is expected

to grow moderately during the next

five years3. According to research

from Innova Market Insights, 91% of

consumers are influenced to some

degree by sugar reduction claims4.

With that in mind, the food industry

has been challenged with developing

sweet products that have a lower

sugar content than their traditional

counterparts but are still tasty and

enjoyable. While that might sound

challenging, SOLUFORM SR, can meet

these needs. By substituting regular

gelatine in a recipe with SOLUFORM

SR, sugar content can be reduced

without compromising on either

texture or taste. At the same time, this

reduces the number of carbohydrates

and calories in the end product while

simultaneously increasing protein

content. Furthermore, SOLUFORM

SR can help in the manufacture

of sugar-free concepts too.

Sugar reduction can be challenging.

Sucrose is a sweet bulk ingredient that

has long been used in confectionery

and influences the texture of the end

product due to its crystallisation and

solubility behaviour. In other words,

every time sugar is taken out of the

food matrix, the whole system can

become unbalanced in terms of taste

and technological characteristics.



SOLUFORM SR is suitable for various

sugar-reduced and sugar-free

formulations. Sugar-free products

can provide the necessary bulk when

using sweeteners such as stevia.

In sugar-reduced applications such

as fruit gummies or bars, it allows

for a reduction in sucrose without

significantly changing sweetness.

In most cases, the sweetening

power of the remaining sugar is still

strong and the texture is similar to

reference products. If necessary, the

taste can be optimised by adding

minimal amounts of sweeteners.



Quite often, enriching an existing

product with protein leads to a

change in quality, with issues

frequently encountered including

turbidity (flocculation), textural

changes and altered production

processes. This is a result of the

properties of the protein powder

itself and its interactions with

other components, especially the

water content of the food matrix.

To change their sensory and technofunctional

properties, proteins can

be modified thermally, physically,

enzymatically, chemically or by

fermentation. With SOLUFORM and

VERISOL HST the particle properties

of collagen, for example, are modified

by thermal and mechanical processes,

making it suitable for the production

of concentrated protein solutions

without affecting the quality of

the end product or process.

These new gelatine types also

produce less dust during production,

transportation and storage. This

makes for easier, cleaner handling,

which results in time and cost savings.

It also has improved dissolution

properties. Furthermore, an adjustable

particle size, higher bulk density

and improved wettability profile

streamline product innovation.

As the particles sink to the bottom of the

dissolution vessel, fewer clumps form

and, because of a lower air input, less

undesired foaming occurs. This leads to

fewer rejects and a smoother process.


With these new solutions GELITA helps

customers with positioning, processing

and optimised performance levels.

This means improved production,

enhanced machinability and the ability

to expedite the development of new

products with proven benefits. FBA
















From food to

fertiliser: TRIA

closes the loop on

single-use packaging

Together with KFC, TRIA — a Singaporebased

packaging company — has launched

the world’s first organic recycling pilot for

single-use packaging and food waste.

The pilot was the combined effort both

local and overseas players — besides

TRIA and KFC, and Enterprise SG, who

served as a facilitator for this initiative,

the project brought in Norwegian fertiliser

specialists at Yara International.

With this pilot, TRIA aims to provide an

operational blueprint that will facilitate a better

and more effective execution of the Extended

Producer Responsibility (EPR) system.

The EPR approach focuses on producers

bearing “the responsibility for the collection

and treatment of their products when

they reach end-of-life”; it is implemented

through the Resource Sustainability

Act, as administered by Singapore’s

National Environmental Agency (NEA).

“I am very pleased to see this pilot launched,

and I am grateful for KFC’s trust and

commitment to this journey with TRIA. This

closed-loop system is the first of its kind. The

pilot is a collation of strategic stakeholders

along the value chain, who demonstrates

commitment and custodianship to close

the loop. Such ownership is imperative in

driving circular food systems because we

know that circularity cannot be done in

isolation. I hope our pilot further inspires

others to think beyond the usual perimeters

to overcome the challenges of sustainability.

And we welcome other stakeholders to join

us in shaping the future of circular food

systems,” said Ng Pei Kang, CEO of TRIA.



Overall, the aim of this pilot will set

a precedent for packaging and food

companies — be it B2C or B2B — in creating

solutions that encourage a closed-loop

system and a more circular economy. With

the new bio-based food packaging created

by TRIA, which combines the company’s

NEUTRIA foodware, Bio24 digestion, and

compost enrichment, all components of

the packaging can be broken down into

compost within 24 hours without separation,

minimising food and packaging waste.

The project signals a pivotal moment in

the food and beverage industry as the

call for greener and smarter solutions

becomes stronger. Locally, as part

of the Singapore Green Plan (SGP),

companies have been pumping up

efforts to generate sustainable measures.

TRIA’s solutions can thus help food and

beverage companies meet their goals.

“The SGP is significant because it signals

the government’s intent and commitment.

This means policies and regulations

would require us to change the way

we do things, and at the same time, it

creates new opportunities for companies

like TRIA. It provides a platform to bring

parties along the sustainability value

together, to invest and co-create new

ideas and solutions,” remarked Ng.

According to Ng, TRIA’s solutions addresses

SGP’s 2026 target of reducing the amount of

waste to landfill per capita by 20%, as their

plant-based packaging and organic recycling

solutions enables zero waste sent to landfills.

The pilot with KFC also signals SGP’s aim

for sustainability as a “a new engine for jobs

and growth, for Singapore to be a leading

regional centre for developing new circular

solutions, and for Singapore to groom a

strong pool of local enterprises to capture

sustainability opportunities”. Likewise, TRIA’s

solutions, which crop-grade fertilisers,

can support local farmers with their

crop production, supporting Singapore’s

30 by 30 targets on food security.


While the pilot with KFC is intended

for a consumer-fronting business,

Ng emphasised that food producers

can nevertheless benefit from added

sustainable solutions in their packaging.

“For food manufacturers, take for

example a meat producer that supplies

to restaurants and supermarkets, their

primary packaging (the plastic packaging

for each single pack of meat) is typically in

single-use plastics which is not recyclable

whereas the secondary packaging like

the boxes and cartons that are used to

transport the packs of meat, are reusable.

So for food manufacturers, a company

like TRIA can still help by improving the

sustainability of their primary packaging.”

On the other hand, consumer-facing

business have other requirements to

consider. For example, according to Ng,

packaging for dine-in would differ from

packaging for products on supermarket

shelves because one has to factor in

shelf life, storing temperature and use.

“The common denominator for both

however is sustainability. Whether one

designs packaging for a food manufacturer

or consumer, we can factor in its end-oflife

at the upstream design stage. At TRIA

we believe all packaging can be sustainable

and our range of packaging has proven this

to be true. Another fundamental aspect of

sustainable packaging especially for food

and beverage packaging is that it must be

safe for human consumption when the

food and packaging interact. Plant-based

packaging like those produced by TRIA for

KFC Singapore fulfills the dual requirement

of sustainability and food safety.”






At the pilot’s opening ceremony,

Ng emphasised the importance of

ownership in creating circular systems.

Indeed, understanding one’s part in the

sustainability loop forms a vital component

in maximising greener efforts.

Particularly, Ng noted that closing the loop

is not simply about creating a sustainable

packaging solution, but that if one found value

in the waste generated, then other parts of

the system would fall into place. This was,

according to Ng, a business model where

the team reverse engineered. Furthermore,

with fast food being a prominent figure in

urban populations, coupled with the issue

of food waste, there was potential value to

be found in helping companies see through

that their waste is resolved sustainably.

“In terms of value, if we could change the

narrative a little, and say, ‘It’s not about the

material we use; let [TRIA] supply [these food

companies], and take ownership to seeing

it through, to close the loop, and take the

burden off [them]. This is the empathy that

we really need to start applying these days

when it comes to circularity, connecting

the dots, and closing the loop. Ownership

just became a very natural part of the

system, and that said, there’s a spirit in this

ownership, which is about commitment.”

Further to taking ownership, the project

was also made possible through the

participation of other agencies: Enterprise

Singapore was responsible for bringing

together KFC and TRIA in a “matchmaking”

effort, while Boralis Group and Yara

International facilitated the fertilisers to

finally round off the circular system.

“Circularity, sustainability and sustainable

packaging must be viewed and executed

from a value chain perspective. No one

company can claim to have the expertise

and resources to singlehandedly manage

the entire value chain process end-toend.

This was how we achieved this pilot

because while TRIA has the technologies

to address KFC’s packaging

challenges, we needed off-takers

for the fertilisers to ensure the

loop is closed, environmentally

and economically. That’s

where Boralis and Yara

come in,” shared Ng.

“In Singapore we are blessed with

a proactive government that takes the

lead and commits capital and political

will to drive the sustainability agenda.

We are also fortunate that Singapore is

a hub for industries with multinationals

locating their regional headquarters here,

so we have an environment where we

can learn from global best practices.

“The funds, talent, the infrastructure and the

opportunities are all available here in Singapore

to build a greener economy. What is missing

is mindset change and consumer behaviour.

Whether it is a producer or consumer, we

need to think about sustainability and

circularity in the design of products or the

consumption of it. We need to build a culture

of circularity because that is the missing

piece in the puzzle that can propel Singapore

and Singapore companies from just being

a green economy price-taker to one that

can set the green economy agenda.” FBA

With TRIA’s NEUTRIA foodware, Bio24 digesters,

and compost enrichment, fast food packaging

can be turned into crop-ready fertilisers for local



Smallholder farmers play

a part in sustainability with digital


With an estimated 350 million smallholder farmers in Asia, there is

untapped potential in what they can do for the global food system.

Food & Beverage Asia speaks with Chris Chen, head of digital

transformation at Syngenta Asia-Pacific, to understand more about

how the company is delivering digital solutions to smallholders

in the rural parts of this region, and inviting them to the

sustainability cause.

Syngenta has been enabling digital change

in the agriculture community, developing

applications like Cropwise Grower that

empower farmers to form connections with

the marketplace and reap better crops. This

application has been launched in Asia, where

smallholder farmers can benefit from the

additional information, they need to make

better, more sustainable choices. As issues

such as climate change and rising costs are

felt even in the most rural parts of the region,

Syngenta is confident that smallholders can

play a part in the global sustainability agenda.

Having worked with smallholder

farmers in Asia, what are some of

the key takeaways you have picked

up? Particularly, what are their key

concerns, and how is Syngenta helping

to overcome these challenges that

overlap with other macro issues facing

the global food system today?

Chris Chen: Global events such as rising

inflation, food, and fertiliser prices, as well

as climate change and geopolitical events

are threatening food supply chains and

food security. These challenges exacerbate

the urgent need to feed a growing Asia,

a region with a population projected to

reach five billion within this decade.

Smallholder farmers are at the centre

of this challenge. Out of the 450 million

smallholder farmers in the world, most are

in Asia, and they account for more than

80% of food production in this region.

While smallholder farmers are a critical

part of the solution to address food

security, they have also been among

the most vulnerable. Many farmers in

Asia lack the access to finances, input,

and know-how to grow more with less.

Although farmers don’t call out climate

change by name, the problems that they

highlight which are impacting their yields,

such as extreme weather patterns or new

pest and disease pressure are all directly


Technologies, in different forms, are

designed to the needs of farmers and

made available to them, holding the

potential to not only produce more crops

but to do so sustainably whilst helping

them tackle the effects of climate change.

Digital is one such example. At Syngenta,

we are bringing digital transformation

to this region through a range of solutions,

from drones to mobile apps, that help

farmers become more resilient and help

ensure Asia’s food security.




In your opinion, how can digital solutions

empower farmers to make informed

decisions and enhance their yields?

More crucially, how do apps like

Cropwise Grower allow smallholder

farmers to participate more actively

in the sustainable agenda?

Chen: There are various ways that

digital solutions can help farmers overcome

the traditional challenges of farming.

We are seeing farmers across the world

tap into data to access customised,

actionable information. Farmers are also

using drones to farm more effectively,

by reaching crops with less physical labour.

For example, sugarcane farmers in Thailand

that we are working with, are seeing better

yields and quality crops from their use

of drones, resulting in improved profits.

The rapid growth of smartphone

penetration across Asia allows us to put

the power of digital into the hands of

every smallholder farmer, especially

those in rural areas. We are seizing this

opportunity with the development and

launch of our latest Cropwise Grower app,

which is designed to fit the needs of Asia’s

smallholder farmers. More than a mobile

app, it will serve as a digitally-enabled

ecosystem to provide farmers with all

the resources they need to succeed.

To farm sustainably, our farmers need

timely reminders and guidance. Cropwise

will allow this education and the two-way

interaction with our farmers will help us

track both the recall and implementation

of these sustainable practices.

In summary, the Cropwise Grower app

will tell farmers when to plant, how to

plant, and what to do when there are


At the touch of a button, farmers can:

1. Self-diagnose any pests or diseases

on their crops;

2. Access agronomic advice on the most

appropriate type of seed or crop

protection to apply;

3. Connect directly with Syngenta’s

partners, allowing them to find

solutions to all their pain points

Our goal is to harness technology to

transform food production throughout

the region. By helping farmers grow their

crops more sustainably, increase yields

and improve profitability, the launch of

Cropwise Grower is a step in that direction.

What are some of Syngenta’s plans

in garnering a greater penetration in

the area of digital agriculture in this

region, even in rural communities?

Chen: The pilot initiative of the Cropwise

Grower app started in some parts of India –

Andhra Pradesh, Telangana, Maharashtra,

and Karnataka. Our teams on the ground

are working with farmers and teaching

them how to use the app, specifically on

rice, tomato and corn. This was a strategic

decision for us as India is our fastest

growing market in the region and the

response to the app has been extremely

positive so far. Pilots have also started

in Pakistan with a larger rollout planned

for July 2022.

Given the unpredictable nature of

broadband in rural areas, we have

also taken steps to ensure that critical

features of the app can be used offline.

The app is also available in several

local languages to lower the barriers

to access.

This app will help to address the end-to-end

needs of farmers, from inputs for their crops

to markets where they can sell their harvests.

We are building features into the app that

will reduce the range of tasks that typically

require multiple physical trips by farmers

and create an ecosystem where they can

easily access their needs and have questions


Key features include access to weather

information, diagnosis and advice for

handling pests or diseases, information on

how to farm more sustainably, and even

the ability to connect directly with Syngenta

if they have questions about our products.

It will act as a learning hub for farmers

to gain access to new skills and knowledge.

Redefining farming for farmers with a digital

app is an ambitious vision, but it will be

achievable with the support of like-minded

organisations and partners. We hope to

bring more partners on board this digital

ecosystem for farmers. Partners can provide

amplification and endorsement, by supporting

our education and communications outreach

to farmers. Partners will also be key to

providing the connections and agronomic

content that will contribute to this end-toend

solution. Syngenta has a significant

presence on the ground across Asia-Pacific



so a lot more needs to be done to help

our farmers and their crop withstand

these crises.

At Syngenta, we see it as our job to ensure

that we are not just protecting our crops

but protecting the people that grow our

crops. Asia’s farmers need access to

the latest technologies, to increase crop

yields, improve productivity, and farm

sustainably. A key priority for us is to bring

these much-needed solutions to farmers

in Asia-Pacific, be it in the form of digital

apps or tools, crop protection products

or even knowledge of better farming

methods. We also need to make sure

they are rewarded fairly for their work.

and we will be using our teams to train

farmers and partners on how to use and

capture value from our digital offerings.

How has COP26 impacted Syngenta’s

agenda for sustainable farming? With

the agricultural landscape in Asia being

particularly vulnerable to climate

change, what are the strategies you

have developed for this region in

combat against climate change?

Chen: The connection between agriculture

and climate is clear: 23% of global emissions

come from agriculture. Climate change

also increases the risks of climate-driven

food system disruptions 1 , impacting crop

production and access to nutrition. The

upcoming COP27 will be an opportunity

for the agriculture industry and our

partners to make climate-smart, on-farm

practices a reality for farmers in Asia.

Increasing crop yields and productivity

is critical to reducing the contribution of

agriculture to global emissions in the long

term. In Asia, population growth and access

to good nutrition remain key challenges

that many countries continue to face.

Without crop productivity gains, emissions

will triple by 2050. To improve crop yields

without putting further pressure on natural

ecosystems or the climate, we need to

be more innovative with solutions, and

technology creates this opportunity.

At Syngenta, we also integrate sustainability

into every aspect of our business. This ranges

from product innovations that accelerate

sustainable agriculture, such as crop

protection products that require no tillage

while promoting the more efficient use of

resources like water.

Partnerships are key to scaling up these

solutions. Through partnerships

and programs, we aim to promote climatesmart

agriculture practices and ensure

farmers have access to climate-smart

technologies and tools. We also work with

value chain partners to make sure that

farmers are rewarded for their practices.

With pressing issues like climate

change and the COVID-19 pandemic,

how can farmers in Asia be better

equipped and remain vigilant and

respond to the unexpected global

crisis in the future, and how will you

envision the next milestones for the

agricultural community in Asia?

Chen: Farmers in Asia face challenges

on multiple fronts, be it climate

change or other global events. Our

food supply chains depend on them,

Our vision for Asia-Pacific is to contribute to

a thriving and resilient agriculture sector

- one that is centred around farmers. With

the power to equip farmers to make smart

decisions, build knowledge and connect

them to resources and partners, digital

innovation is key to shaping this future. FBA



IPCC, 2019: Climate Change and Land:

an IPCC special report on climate change,

desertification, land degradation,

sustainable land management,

food security, and greenhouse gas

fluxes in terrestrial ecosystems.






to taste:

Azelis unveils regional

innovation centre

When it comes to innovations in

the food and beverage industry,

formulations play a pivotal role

in drawing consumers to novel

experiences. As an increasing

connected world brings different

pockets of flavours around the world,

producers are seeking solutions

that can meet consumer demand

of unique sensory experiences.

Azelis, an innovation service provider

to the distribution industry of

specialties and food ingredients,

recently inaugurated its regional

innovation centre (RIC) for food and

nutrition in Singapore. With this new

facility, the company aims to deliver

formulations and nutritive solutions to

producers locally and in the region.

“Strategically located within Southeast

Asia and Asia Pacific, Singapore offers

advanced capabilities and facilities

to operate, along with a supportive

government,” shared Laurent Nataf,

CEO and president Asia Pacific of

Azelis. “Singapore is where Azelis

Asia Pacific’s regional headquarters

are located, and as a strategic move,

Singapore also acts as the functional

hub for the rest of the region. We

have also positioned Singapore as the

financial, supply chain, and innovation

hub for the region, bringing together

our local offices’ expertise in those

domains and creating further value

for all our stakeholders, employees,

customers and principals.”

The opening of the RIC, more

importantly, underlines the company’s

strategies towards innovation and

growth. As the Asia-Pacific food and

beverage industry continues to flourish,

with start-ups and established names

seeking new solutions, the opening

of a facility such as Azelis’ will enable

the introduction of fresh ideas and

creations serving consumer demands.

“Innovation, sustainability and

digitalisation are the three pillars of

our strategic growth, and the RIC

exemplifies all three elements. In

person, or digitally, we are able to

create, customise or debug customers’

formulations with a focus on healthier

solutions, promoting sustainablyconscious

ingredients. In the RIC, we

aim to develop innovative solutions in

line with market demand by providing

advanced formulations. We are also

actively working on our ingredient

intelligence and exploring new,

untapped synergies in our portfolio.

“Thanks to our advanced lab

capabilities and access to an

extensive portfolio, we have the

opportunity to run in-depth studies

and trials, strengthening the

expertise of our teams, reducing

time to market by offering ‘readyto-use’

solutions and accelerating

the cycle of innovation. This allows

the RIC to support our growth in

Asia Pacific, underpinning our strong

performance through our technical

expertise and extensive portfolio of

innovative solutions,” added Nataf.


With the COVID-19 ushering a

new paradigm across the world,

consumers have adjusted their dietary

and nutritional needs according.



Fortification and health have arrived

at the fore of their concerns, with

surging demand for products

touting benefits for the immune

system and long-term wellness.

Nataf echoed these sentiments,

observing that consumers desire

nutritious treats that are healthier

but still tasty and indulgent.

Ways of meeting this demand of

incorporating health and wellness

into products, according to Nataf,

include enriching snacks with fibre

and protein or adding nutrients

to the recipe. This presents many

opportunities for innovation,

to meet evolving consumer

demands for healthy indulgent

treats. For producers, this will

also mean selecting healthier

ingredients during the development

process, such as super foods

like nuts or dark chocolate.

“This is where our technical expertise

brings innovative solutions to the

forefront. We can advise on which

ingredients can be substituted

or removed for healthier

alternatives to leverage the

healthy indulgence trend

during the formulation

process, while ensuring

the final product has the

desired taste, texture

and functionality to meet

consumer requirements.

For fortification, our

technical experts can

assist in the formulation

of a product that contains

the recommended amount of a

particular healthy nutrient such as

fibre, proteins, good, healthier fats

and carbs, functional flours and

starches, alternative protein sources

issued from plants, vitamins, or

simply natural ingredients with less

artificial flavours and colours, without

compromising on taste or texture.”

However, as consumers come

to understand their needs and

preferences, there has also been

increasing demand for customised

solutions. A delicate balance of

meeting the overarching needs

of consumers, while responding to

specific preferences, is required.

Nataf said: “On many levels, customers

want to understand what they are

consuming, and are requiring more

transparency — with a stronger demand

for clean labelling, price-friendly

products and a surge in requests for

plant-based applications. There is also a

need for stronger connections between

customers and the desired product,

and the food industry can tap into that

demand by promoting traditions and

sharing concepts that forge a bond

between consumer and product.




“We believe these shifts in consumer

needs over the past two years

are innovation accelerators. As a

consequence, the food and nutrition

industry will have a stronger

focus on niche demands. A better

understanding and definition of the

target audience and analysis of their

needs will be a critical requirement,

and finding the right ingredients

to fulfil their needs essential.”


In light of these shifting changes,

Azelis is confident in meeting the

varied needs of consumers and

producers alike. With five local food

and nutrition labs in the region in

addition to the RIC in Singapore,

Azelis has created a network for

their customers. Furthermore, the

company claims to “combine a global

market reach with a local footprint to

offer a reliable, integrated and unique

digital service to local customers”.

and tests on product performance

for customers. Whether customers

are looking for a specific ingredient

or a full-on solution, this is how we

support them in their development

journey, leveraging our product

portfolio and our technical expertise.”

The robust framework thus put in

place by the company would hence

lend guidance to companies seeking

solutions across various sectors — not

only across health and wellness, but

also nutrition and sustainability. And

as the demands of consumer continue

to expand across different branches,

it appears that Azelis will be prepared

to serve the industry for the long run.

“Thanks to our technical knowledge and

lateral value chain, we aim to deliver

ground-breaking formulations matching

the unmet needs of the consumer market

in the areas of health, wellness and

sustainability. To focus on the health and

wellness sector, a continuously evolving

market; as consumers, self-awareness and

science continuously challenge our current

diet choices and reshape our needs. Hyperpersonalisation,

wellbeing and nutritional

enrichment are all factors influencing

the industry,” concluded Nataf. FBA

“We also invest in capabilities that

allow us to create industrialize-able

formulations,” revealed Nataf. “For

instance, in dairy, we have now

invested in an UHT line allowing us to

produce prototypes with an industryscalable

process, but also run trials



Capture coated

snacks market

with centrifugal action

Defined by their crunch, freshness

and flavoursome ingredients, coated

snacks are created when food-based

ingredients in the form of liquids or

solids are sprayed onto a product

to enhance its texture and taste. In

addition to flavouring the product,

coatings are also applied to protect

the primary ingredients, enhance

shelf life, and for decorative or

product differentiation purposes.

Coated snacks hold a significant

market share in the global snacks

market, and consumers are drawn

to the taste, texture and appearance

of these products. Changing

consumption patterns and a shift

towards more sustainable, plantbased

and immunity-boosting

products is increasing demand in

this segment and processors must

be ready to take advantage.

The Asia-Pacific region is seeing

growth in the snack and nut coatings

market, and this is driven by increased

Consumers are drawn to experience the

taste, texture and appearance of coated

snack products

consumption of overall snacks and

edible nuts. In addition, improved

economic conditions in major snackconsuming

countries like China and

India, are expected to have a positive

impact on this market long-term.

The snack food industry is exploring

new flavours beyond savoury, salty

and sweet. Advancements in food

processing technology are helping

food processors take advantage of

this opportunity to create new and

exciting coatings for their products.

Dough-coated nut snacks, candycoated

nuts and their chocolate,

honey or yoghurt variations are widely

popular with consumers, but the right

equipment is needed to create the

product consumers expect. The Spray

Dynamics range of coating systems

offers accuracy and coating control to

apply liquid and dry ingredients evenly.

Regardless of the recipe or application,

a solution can be designed for the

application of powdered seasonings,

oil and water-based coatings, slurries,

chocolate, yoghurt, and release agents.



The fully automated coated system

from Heat and Control’s Spray Dynamics

range has a centrifugal coating action

which provides precise control of batch

size and delivery of liquid and powder

to maintain consistency of the finished

product. The centrifugal coating action

of this system is ideal for products

like dough-coated nuts, flavoured

coffees, nuts and sunflower seeds.

The Spray Dynamics Centrifugal Batch

Coating System, by Heat and Control, can

apply uniform dough, Tamari coatings, topical

oil, and other dry seasonings or liquid coatings

to a variety of products


A base product supply hopper, with a

pneumatically controlled slide gate,

delivers the product to a PLC-controlled

weigh scale. Measured batches of base

product are then fed to a coating chamber.

Rotation carries the base product out to

the coating chamber wall and solution

is introduced to a spinning disc liquid

applicator via a positive displacement

pump — at which point powders are

then delivered in alternating cycles via a

Uni-Spense dry ingredient distributor.



The Uni-Spense dry ingredient distributor

can dispense or distribute dry coatings to

the tumble drum, blender, scarf feeder,

or conveyor belt. It keeps coatings

moving to minimise bridging and voids,

and is designed to transfer powders,

granules, chopped, shredded, and natural

seasonings, without flow agents. The

Uni-Spense dry ingredient distributor has

been developed for the food industry and

is easy to change over and clean. FBA




Increase drink

mix capacity

and decrease

labour with bulk

bag weigh batch


Singabera produces natural ginger drink

mixes and other Indonesian specialties from

locally sourced ingredients, and ships them

to buyers in Australia, Singapore, Hong

Kong, China, Japan and North America.

“We are committed to creating the highest

quality products derived from natural plants

while managing our environmental footprint,”

said Michael Na, managing director of Singabera.

“At the old factory, we added coconut and

cane sugar from 25kg bags, and everything

was done by hand, including transporting and

weighing the sugar and cutting the bags open

one by one,” said Na. “That was a lot of work.”

Foreign objects entering the process

were another concern.

“The US is our biggest market, and the

standards are very strict. Any concern

about quality is unacceptable,” explained

Na. “We needed to do something

different to have fewer people at the

operation and to ensure consistency.”

To meet growing demand and raise

quality standards, Singabera has built

a new factory and installed twin BULK-

OUT bulk bag weigh batch dischargers,

each feeding parallel lines of three flexible

screw conveyors, from Flexicon.

The automated system weighs and delivers

fine sugar to six juice cookers at high rates

while containing dust and improving safety.



The twin bulk bag discharging and conveying

lines are positioned side-by-side and parallel

to one another, each supplying sugar to three

cookers on a two-metre-high mezzanine.

Each model BFC discharger is mounted on

load cells and equipped with a cantilevered

I-beam, hoist and trolley that lifts and

positions a single-tonne bulk bag into the

discharger frame without the need for a

forklift. A worker pulls the outlet spout

through a 380mm diameter iris valve,

which closes around the spout, preventing

Twin bulk bag weigh batch dischargers with flexible

screw conveyor systems feed sugar to a total of six

ginger juice cookers selectively by weight, doubling

capacity over previous manual methods

material flow. The spout is then untied

and the valve opened slowly, preventing

uncontrolled bursts of material and dust

from entering the 400-litre floor hopper.

To promote evacuation of sugar from

bulk bags, FLOW-FLEXER bag activators

raise and lower opposite bottom edges of

the bag with increasingly longer strokes

as the bag lightens, eventually raising

the bag bottom into a steep V-shape.

The hoppers include a bag dump hood for

manually adding sugar from 25kg bags,

providing Singabera with the flexibility to

use material from bags of multiple sizes.

“Most factories in Indonesia still use

the smaller bags,” Na shared, “and

sometimes we have to use them

because of supply shortages.”

Discharging smaller bags at floor level into

the manual bag dumping station means that

workers no longer need to carry the bags

up ladders or stairs to empty the contents

into the cooker. This not only reduces the

risk of injury from a repetitive and potentially



hazardous manual process but also reduces

the time to reach the desired batch weights

when using smaller bags. A rigid screen

keeps foreign objects and packaging

material out of the hopper and supports

the bag to ease the strain on workers.




The floor hopper for each station charges an

inclined 7.5m long flexible screw conveyor

that either feeds the first juice cooker or the

charging adapter of a horizontally-oriented

4.5m flexible screw conveyor. The horizontal

conveyor can, in turn, feed the second juice

cooker or the charging adapter of another

horizontally-oriented 4.5m long flexible screw

conveyor that feeds the third juice cooker.



A level switch in each bulk bag discharger’s

floor hopper signals when workers need to

load another bulk bag. The PLC maintains

in-process batch information to ensure

that weight accuracy is maintained during


Depending on the season, Singabera runs its

drink-making process over two or three eighthour

shifts, employing three workers per shift

instead of the 10 workers required previously.

Sugar throughput is seven to 15 tonnes a day,

twice what the old factory could handle.

“The system eliminates heavy manual labour,

helping worker well-being tremendously,” said Na.

“Other benefits are accuracy, consistency, and

hygiene.” The bulk bags also improve storage.

“We can stack them using forklifts or put

them on racks, making warehousing more

efficient than with smaller bags. Flexicon

gave us a turnkey solution, and it’s been

working to its full capabilities.” FBA

The sugar exiting the inclined conveyor

passes through a short length of

downspouting into a pneumatically-actuated

slide gate valve which either opens to

deposit the sugar into the cooker or closes

to move the sugar through the horizontal

conveyor to the next discharge point. The

closed slide gate also reduces the effects

of the cooker’s heat and steam on the

sugar which could otherwise agglomerate

and cause the convey line to shut down.

Each conveyor's polymer outer tube encloses

a flexible steel spiral that is driven beyond

the point of discharge, preventing material

contact with the bearings or seals.

Twin flexible screw conveyors from the bulk bag

dischargers connect to horizontally-oriented flexible

screw conveyors on the mezzanine feeding sugar to

the six juice cookers

Once an operator selects which juice

cooker should receive a batch of sugar,

a PLC actuates the corresponding slide

gate valves and 4kW gear drives of one,

two or three of the horizontal conveyors.

When feeding the first juice cooker, the PLC

runs the inclined conveyer at full rate, and

then at trickle feed rate, before stopping the

conveyor when the bulk bag discharger has

lost the accurate batch weight. When feeding

the second or third juice cooker, the PLC

additionally starts and stops the horizontallyoriented

conveyors in the same manner.

Once a batch of sugar — typically 150kg — is

added to a corresponding volume of juice,

the solution cooks for 45-60 minutes.

Sugar gravity feeds from the flexible screw

conveyor through downspouting into a juice cooker.

The motor is positioned beyond the conveyor

discharge, preventing material from contacting

bearings or seals




Kirk Group


flexo plate


with Catena+

A ThermoFlexX imager and

a full Catena+ platemaking

line has improved overall

equipment efficiency for the

Australian prepress company.

Over the five decades since its

inception in 1972 when Graeme Kirk

first set up his business to produce

gravure cylinders, Kirk Group has

grown to become a significant

player in the packaging industry.

The company is one of the largest

suppliers of artwork services and

image carrier solutions across

Australia and New Zealand, counting

global brands and major printing

companies as its customers.

Headquartered in Minto, in Sydney,

Kirk Group has manufacturing

sites in Melbourne, Brisbane,

and Auckland, with a total of 120

staff, along with sales offices

in Christchurch, and more

recently in Mumbai, India. As

managing director, Graeme Kirk’s

contribution to the industry was

acknowledged in 2018, when he

was inducted into the hall of fame

by the Flexible Packaging and Label

Manufacturers Association (FPLMA).

General manager John Kapiniaris

joined in 2015, bringing with

him a strong background in

flexible packaging and an

entrepreneurial drive to innovate.

Kapiniaris said: “We work with

leading brands and printers across

ANZ and into Asia, offering a

proven systematic approach to

print management. We launched

the Flite On-demand e-commerce

platform to automate daily tasks,

boost productivity and help our

customers win the race to shelf.”

To support such innovations,

Kirk Group decided to implement

a fully automatic platemaking

line from XSYS, consisting of a

ThermoFlexX imager combined

with a Catena-E LED exposure

unit, a Catena-WDLS washer,

dryer and light-finisher and a

Catena-R for rotating the plates

between the exposure and washout

units. This modular system,

known as Catena+, is an endto-end

automated solution that

removes operator intervention

and greatly reduces waste. It

became commercially available

in October 2020 and Kirk Group

is among the first companies

to leverage the benefits.



The new Catena+ platemaking

line was installed to increase

capacity, productivity, and quality

consistency at Kirk Group. It

features dual head imaging,

allowing an imaging speed of

up to 12m 2 /hr and standard



fully automated, with each part

fully enclosed creating its own

controlled environment. At the

start, the plate is placed on the tray

of the ThermoFlexX unit and will

then automatically travel through

imaging, exposure, washing, drying

and final light exposure, before

being stacked ready at the end.



Two of the main drivers in

packaging production today are

speed to market and sustainability.

By automating and optimising

flexo plate production with the

Catena+ processing system,

Kirk Group can respond to

brand owners’ requirements for

faster delivery, top quality, and

reproducible results by using

more environmentally friendly

manufacturing methods that

produce less plate waste.

resolution up to 5080DPI, plus

an ultra-high-resolution option,

which Kirk Group is leveraging for

its clients in the security printing.

Kapiniaris added: “We saw the

opportunity to centralise and

rationalise our production by

increasing efficiencies and

productivity. With the new system,

we can maintain a lower cost

base by consolidating production

and removing manual steps

throughout the process. This

reduces the human touch and

opportunities for errors, so we

end up with a superior product.”

The choice to invest with XSYS was

made after a very review process

that evaluated all the options

currently available in the market.

The team was convinced by the

build quality of the modules and

the fact that they are all produced

by the same manufacturer.

“The equipment really stood

out from the competition and

the integration is second to

none,” said Kapiniaris, “plus the

reliability of the output means

that we can manage our core

business and offer our customers

a higher-quality finished product

and achieve improved print

results across our industry.”

The purchase was partly

carried out through the XSYS

partnership with local distributor

GMS Pacific, which facilitated

the ThermoFlexX component

of the system. This automated

imager is plate agnostic and

is distinguished by its optical

system. When integrated with the

Catena modules, platemaking is

“The Catena+ platemaking line

is perfect automation in action,

and we are excited that an

industry leader like Kirk Group

has recognised the benefits that

this innovation will bring to their

business,” said Roy Schoettle,

vice-president of XSYS Asia

Pacific. “Catena is the Italian word

for ‘chain’, and this is exactly what

XSYS has introduced into flexo

platemaking — a ‘chain reaction’

that needs no intervention

by the operator. This is smart

manufacturing at its best.”

Robert Selvaggio, COO of Kirk

Group, concluded: “We see

ourselves as industry leaders and

innovators, and our continued

investment in the latest

technology and automation

means that we can satisfy our

customer’s requests for the

highest quality print outcomes,

maximum consistency, and

fastest time to market, all whilst

maintaining lowest costs and

minimising waste.” FBA




TOMRA sorting and grading

solutions help apple

packhouses meet operational

challenges and protect customers’

brand reputations

Damien Gibson, global category director of apples at

TOMRA Food, analyses the challenges faced by apple

packhouses, and explains how TOMRA Food’s solutions

allow them to reduce the labour required for sorting

whilst significantly improving the consistency, and

accuracy and packout of the sorted product.



Although apples are one of the world’s most

widely consumed fruits, their popularity

does not make it any easier for the

businesses growing, sorting and packing

them. If anything, the standards required

in apple production are getting tougher.

As apples are in plentiful supply all year

round, consumers are reluctant to purchase

any that are sub-standard. This puts

retailers and packhouses under pressure

to deliver consistent product quality all

the time. The same applies to food safety

regulations, especially in export markets.

Now more than ever, apples require accurate

and consistent sorting and grading.

As the global supply of apples generally

keeps pace with demand — some 86 million

tonnes are grown every year — profit margins

can be tight. This increases the pressure

on packhouses to improve operational

efficiencies and minimise cost-per-kg.

Furthermore, as consumers and retailers

increasingly expect the food industry to

adopt sustainable business practices, there

is further pressure to improve packing

efficiencies to reduce food waste.

All this is complicated by the fact that

growers are striving to achieve bigger

yields and better pack-out by introducing

new varieties. This means packers will be

required to acquire knowledge about the

new fruit, its possible internal and external

imperfections, and how to grade it accurately.

the plant which add greater value — for their

businesses to be financially sustainable.

There is, however, much to look forward

to; not only in the future but starting

from the present. The huge value of the

global apple market — approximately

US$79 billion per year — can profitably

sustain the many thousands of growers

and packers able to stay competitive.

Moreover, staying competitive is made

much easier by adopting today’s sorting

and grading technologies, which solve the

challenges faced by packhouses today.

Solutions are available for businesses of

almost every size, whether they pack 4,000

or 10,000 tonnes per year. These solutions

enable packhouses to ensure product

quality, improve efficiency by ensuring

the optimum market mix goes into each

box, promote sustainability by reducing

food waste, and enhance traceability

backwards and forwards along the supply

chain. All of this empowers packhouses to

enhance or protect their market position.

These solutions are offered by TOMRA

Food, a manufacturer of optical inspecting,

sorting and grading machines for the

food industry. TOMRA’s technologies

allow packhouses to reduce the labour

required for sorting whilst significantly

improving the consistency, accuracy,

and packout of the sorted product.



TOMRA’s solutions for apple packhouse

operations include the TOMRA 5S Advanced

sorting and sizing platform, Spectrim sorter

and grader, UltraView inspection module,

and Inspectra² apple grading system.

The TOMRA 5S Advanced, which first became

available in 2021, builds on the performance

of Compac’s multi-lane sorter but was

redesigned from the ground up. This is a

platform designed for hygienic operation,

with toolless cleaning and sanitisation, and

100% stainless steel and food-safe polymer

contact areas. As its name suggests, this is

one of the fruit industry’s most advanced

sorting platforms. Better efficiencies

are made possible by the machine’s

software features and connectivity to

the data platform TOMRA Insight.

The TOMRA 5S Advanced’s software

features provide for optimisation and

efficiency across the line and include

programs for element mixing, exact packout

optimisation, and throughput control, as

well as a dynamic lane balancer. These

features improve productivity, quality and

efficiency — and can be controlled via the

sorter’s intuitive graphical user interface.

These challenges imply that packhouses

must strike a balance between quality and

quantity. While product quality has to meet

customers’ requirements, over-delivering

on quality is no smarter than over-delivering

on quantity. The right products must be

packed in the right box every time.

In addition to achieving this balance, many

packhouses face another challenge: those

who have traditionally relied on manual

labour to handle grading and packing are

now finding it difficult to recruit and retain

people. Labour shortages, immigration

constraints, and changing demographics

are all having an effect. Furthermore, many

packers need to reduce their dependence on

labour — or deploy workers to other tasks in

The TOMRA 5S delivers

capable and reliable sorting

and grading. Together

with the Ultraview module

and Spectrim platform,

producers can meet

consumers’ strict demands

for apples




Connectivity to the cloud-based

subscription service TOMRA Insight can

make sorting machines the digital heart

of packhouse operations, futureproofing

packhouse businesses by meeting the

industry’s evolving needs over the

next 10 years or more. TOMRA Insight

enables a better flow of information up

and down the supply chain and opens

a pathway to traceability from bin to

pack. It also empowers packhouses

to improve efficiencies by making

better, data-driven decisions.

When using Spectrim, the apples

are first sorted according to surface

blemishes. Then they are graded on

minor and major defects, including skin

blemishes, insect damage, misshapen

fruit, bruising, and abrasions. Sorting

parameters can be configured to grade

for differing levels of defects so that

there is full control when matching

product grades to different markets.

With the UltraView defects in the stem bowl and tip region can be detected

The UltraView inspection module integrates

with Spectrim to take its “seeing” power

to the next level. It also offers a set of

high-resolution multi-spectral cameras

and LED lights located close to the fruit

and parallel to its direction of travel.

UltraView can identify defects which are

otherwise difficult or impossible to detect

in the fruit’s stem bowl and tip region.

Inspectra² is a non-invasive solution for

internal defect grading. This platform’s

near-infrared spectrometer can detect

brix, core rot, internal browning, water

core, firmness, hue, and bleeding. These

detection capabilities keep bad apples out

of a good box and reduce fruit giveaways.

Utilising all these capabilities, packhouses

can eliminate some of their toughest

daily operational challenges, optimise

efficiency, and provide customers with

the product quality they have asked for.

Moreover, by having the ability to keep

good out of bad, packhouses can achieve

further other goals: in a world where the

market value of many brands depends

mostly on intangible assets including

brand equity, they also protect their

customers’ brand reputations. FBA



on the type of food. By implementing

membranes, the separated substances

and clean water are recoverable.

The challenge for food processing facilities is

that membrane systems are delicate and can

be easily damaged or subject to excessive

maintenance due to large particulates in the

water. A pre-filtration step eliminates this

risk by removing oversized suspended solids

to prevent damage, eliminate unnecessary

maintenance, and reduce the cost of

premature membrane replacement.

Automatic scraper

strainers protect

critical membrane systems

for food processing

By Del Williams, technical writer, Acme Engineering

Automated scraper strainers, which prefilter

aqueous products and ingredients,

and wastewater, protect fragile membrane

systems from damage caused by large,

suspended particles

The use of membrane technology as a

processing and separation method in the

food industry is gaining wide application for

demineralisation, desalination, stabilisation,

separation, deacidification, purification,

and reducing microbial load.

Perhaps the most obvious application for

membrane filtration is reducing dissolved or

suspended solids from process water or liquid

ingredients. However, membrane filtration

can be used to remove microorganisms to

prolong shelf-life and provide a healthier option

than utilising additives and preservatives.

Membrane separation can also be combined

with cold pasteurisation and sterilisation

techniques to create products and ingredients

with favourable characteristics. Since

membrane separation eliminates the need for

heat temperature treatment of products, it can

preserve the natural taste of food products

and the nutritional value of heat-sensitive

components. Less energy is also required.

Membrane processing plays a key role in

wastewater treatment too. Wastewater derived

from food production varies depending

Among the pre-filtering options available,

automatic self-cleaning scraper strainers

are increasingly popular because they are

affordable, require very minimal maintenance

or attention, and can remove solids down to

75 microns. The strainers allow for continuous,

uninterrupted flows even during blowdown

cycles. When compared to filters that must

be manually cleaned or even conventional

backwash systems, automatic scraper

strainers can save substantial costs on

maintenance and membrane replacement.



Although various filtration methods use

membranes, the most mature is pressuredriven

membrane filtration, which relies

on a liquid being forced through a filter

membrane with a large surface area.

Depending on the size and type of the

particles involved, the process could be

categorised as reverse osmosis, nanofiltration,

ultrafiltration, or microfiltration.

In general, reverse osmosis is used to produce

potable water or deionised water. Ultrafiltration

and microfiltration are increasingly used

in water and wastewater treatments.

In industrial applications, water treatment is

also vital to protect downstream equipment

from fouling, scaling, corrosion, and other

forms of damage or premature wear due to

contaminants present in the source water.

For these reasons, cooling towers and boiler

feed water are generally pre-treated.

Membrane filtration is also utilised to treat

non-potable water sources such as grey water

and reclaimed or recycled “purple pipe” water.




As the membranes are made using thin,

porous sheets of material, failing to

sufficiently pre-filter any large, suspended

particles from the water can cause severe

damage and fouling. This, in return, leads to

premature replacement and unnecessary

maintenance, according to Robert Presser,

vice-president of Acme Engineering, a North

American manufacturer of industrial selfcleaning

strainers, environmental controls

and systems with integrated mechanical,

electrical and electronic capabilities.

“Most membrane filter manufacturers

recommend that all influents be prescreened

from 100-500 microns to maintain

membrane filter efficiency,” said Presser.

With the automatic scraper strainer, cleaning is

accomplished by a spring-loaded blade and brush

system, managed by a fully automatic control system

He added that automatic scraper strainers are

typically installed before the intake plenum

of membrane filters, after the supply pumps.


As an alternative to sand filters,

centrifugal separators, and basket-type

strainers, automatic scraper strainers

provide membrane protection while

reducing required maintenance.

Automatic self-cleaning scraper strainers are

increasingly popular because they are affordable,

require very minimal maintenance or attention, and

can remove solids down to 75 microns

Automatic scraper strainers like those

from Acme Engineering can provide

continuous removal of suspended solids to

comprehensively protect membrane systems.

The automatic units are motorised and

designed to continually remove suspended

particulates in industrial process water and

wastewater to the specific size required

down to 0.003 inches or 75 microns.

Conventional manual strainers can become

clogged quickly due to limitations in the

straining area. When that occurs, cleaning

or media replacement is required, which

increases maintenance costs. The other

alternative for fine straining is automated

backwash-style strainers of various

designs. As particle sizes grow larger,

however, large contaminants can jam up

the backwash system or remain in the body

of the strainer, requiring manual removal

and interruption of the process flow.

With the automatic scraper strainer, cleaning

is accomplished by a spring-loaded blade

and brush system, managed by a fully

automatic control system. Four scraper

brushes rotate at eight rotations per minute,

resulting in a cleaning rate of 32 strokes

per minute. The scraper brushes reach

into the wedge-wire slots and dislodge

resistant particulates and solids. This

approach enables the scraper strainers to

resist clogging and fouling when faced with

large solids and high solids concentration. It

ensures a thorough cleaning and is effective

against even organic matter “biofouling”.

With this type of system, manual

maintenance for cleaning is eliminated.

Blowdown occurs only at the end of the

intermittent scraping cycle when a valve

is opened for a few seconds to remove

solids from the collector area. Liquid

loss is well below 1% of total flow.

With these benefits, food processors can

consider selecting an automated, selfcleaning

system that is “set-and-forget”,

where automatic scraper strainers protect

delicate membranes and allow personnel to

focus on other aspects of the facility. FBA

Automatic scraper strainers are motorised and

designed to continually remove suspended

particulates in industrial process water and

wastewater to the specific size required down to

0.003 inches or 75 microns




Gericke PulseFlow

PTA provides

continuous dense

phase pneumatic


powder. The task was to convey the milk

powder at a rate of 3t/h, receiving hoppers

above the filling line while not creating

fines. Therefore, the Gericke PulseFlow PTA

dense phase conveying system operating

at low velocities was chosen. Due to the

height restriction of 1.5m this time, two

50-litre pressure vessels were selected.

A customer had issues with a belt conveyor

transporting instant chocolate drink

powder from production to a sieve placed

right above the filling lines. The installed

belt conveyor contaminated the powder

with wear which was not acceptable.

As all upstream equipment was already

installed, a space of less than 1m below

a discharge rotary valve was available.

As the powder must be treated gently,

minimising the creation of fines during

the transport, a low velocity dense phase

conveying system Gericke PulseFlow PTA

with two vessels was selected. The two

20-litre pressure vessels were placed side

by side and fitted below the continuously

discharging rotary valve. The chocolate

powder was fed at a rate of 1.5t/h into

one pressure vessel while the other

did the conveying and alternating.

In another project the client had an IBC and

a metal detector system for unloading milk

Utilising twin vessels reduces the height

requirement, compared to using single

vessels in combination with intermediate

buffer hoppers when there is a continuous

process upstream. Twin vessels allow

continuous operation. At the same time, the

air consumption is reduced because smaller

pipe diameters can be utilised compared

to a single vessel system. For single vessel

conveying, filling times have to be considered

too. When the conveying has paused,

and to achieve the same instantaneous

capacity during conveying, more time must

be allocated, which requires larger pipe

diameters and higher air consumptions. ■

Pilz offers TÜV-SÜDcertified


for safe monitoring of

cardboard feed

The TÜV-SÜD-certified safety solution

by Pilz monitors the cardboard feed on

packaging machines, The solution package

offers two safety controllers to choose

from: the small controller PNOZmulti 2 for

applications configured via a software tool,

and the safety relay myPNOZ for batch

size 1 infeed solutions. Two optical sensors

are added per infeed device. The solution

complies with performance level (PL) d and

category of EN ISO 13849-1 or SIL 2 of IEC

62061 and ensures minimised downtimes

and higher productivity for greater efficiency

in the secondary packaging sector.

The new, certified safety solution from

Pilz monitors small and medium-sized

machines in the secondary packaging

sector. Certification saves users time during

design, configuration and commissioning.

With the TÜV-SÜD-certified safety solution,

integration into existing applications and

retrofitting is possible. Thus, the application

can be adapted at any time. Also, there is

no need for additional protective measures

such as safety fences or similar guards, so

the space can be used more efficiently.

For machines with a small function range,

the package includes the modular safety

relays myPNOZ: the tailor-made batch

size 1 solution can be used via plug and

play, and is available as a pre-configured

unit. The small controller PNOZmulti 2 is

used for more large-scale projects.

With this, safe automation projects

can be implemented flexibly via a

graphical configuration software tool.

Furthermore, two cardboard magazines

can be monitored simultaneously

with just one base unit, if needed.

Both safety controllers monitor the

optical sensors, installed directly on

the infeed opening, which register

the status of the cardboard boxes.

Additional safety functions such as

E-STOP, safety gates or light curtains

can also be implemented. ■



NORD DuoDrive offers geared motor for energy efficiency

NORD DuoDrive has integrated an IE5+

synchronous motor into a single-stage

helical gear unit, delivering a system

efficiency of up to 92%. High system

efficiency is also achieved in the partial

load range. It is thus future-proof, reducing

cost. The motor torque over a wide speed

range allows for consistent version

reduction and reduction of operating costs.

Together with the simple plug-and-play

commissioning, this results in a reduction in

the total cost of ownership in comparison

with existing drive systems. DuoDrive is

suitable for use in food and pharmaceutical

industries as well as in intralogistics.

The smooth, unventilated and compact

design as well as the quiet running with

minimum noise emissions are further

important features. Elimination of many

wearing parts results in lower maintenance.

The patented geared motor is now available

for powers of up to 3kW with a continuous

torque of up to 250Nm and speeds of up to

1,000min -1 , and covers gear unit speed ratios

of i=3 to i=18. Market-compatible connection

dimensions facilitate the replacement and

the integration into existing plant designs.

DuoDrive is also compatible with NORD

drive electronics and can be equipped with

all common hollow shaft dimensions (20-

40mm) and flange versions (B5 and B14), or

a torque arm. Depending on the customer

requirements, Harting HAN connectors, M12

round plug connectors or a terminal strip are

provided for the motor connection. Different

options like encoder feedback or a holding

brake are also possible with DuoDrive. The

DuoDrive can also be universally used

with the same motor variant worldwide.

As it is easy to clean, corrosion-resistant

and wash-down capable, DuoDrive is

also ideal for use in hygiene-sensitive

and harsh environments, and ensures

higher system availability and low cleaning

costs through lower cleaning effort. ■

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CHS increases packaging capacity at Orkla in Finland

To increase its packaging capacity, the

Nordic company Orkla needed new

machines for packaging their chocolate

products at their factory in Vaajakoski,

Finland. At the same time, Theegarten-

Pactec was looking for a partner to take

part in industrial trials of their new highperformance

CHS packaging machine.

Orkla previously used two older

packaging machines to wrap chocolate

pralines at its Vaajakoski site in Finland.

These had reached the limits of their

performance and could no longer keep

up with the high output of the chocolate

moulding line. The machines were able

to wrap one third of the products that

came off the production line. Two thirds

were placed in temporary storage due to

the lack of packaging capacity and only

transferred to the packaging process

after production was completed. The

process needed to be improved.

The initial discussions held with the

customer were about replacing its

two lower-performance packaging

machines with two MCC packaging

machines from Theegarten-Pactec. Not

long afterwards, however, Orkla’s focus

turned towards another alternative

when Theegarten-Pactec told the

company about its latest solution

for the confectionery industry: the

CHS packaging machine, designed

specifically for chocolate products

with various types of wrapping.

“At this time, Theegarten-Pactec was

looking for a partner to put the CHS

through industrial trials,” recalled

Arto Liimatainen, technical manager

at Orkla. "We were excited about

the prospect of getting an even

more powerful packaging machine

and agreed in late 2019 to set up

one MCC and one CHS machine in

our premises instead of two MCC

machines. This was a lucky coincidence,

and also a great leap of faith.”

“This was the perfect opportunity

for us to test the CHS under reallife

conditions in confectionery

production,” Schibur confirmed.



The modular high-performance CHS

packaging machine, which was developed

to wrap chocolate products gently, was

installed and commissioned at Orkla in

early 2021. In addition to the general

functional tests, the machine’s twolane

infeed, a unique feature of the

CHS, was tested in detail. One of the

main challenges was the separation of

products from the continuous product

flow on the main belt into the CHS’s twolane

infeed while ensuring a constant

balance between the two lanes. Each of

the two infeed lanes has to be supplied

continuously with 900 products per

minute. In the wrapping process, both

lanes are merged into a single-lane

flow of 1,800 products per minute.

The CHS solves this problem with an

integrated camera system and sensors

positioned in just the right places, which

constantly check the incoming product

flow on the main conveyor. The same

applies for the products on their way

from the main conveyor to the packaging

machine. This enables the control system

to determine exactly how many products

are on the two-lane infeed at any time,

thus ensuring that the difference between

both lanes is never more than five

products. This allows the CHS to achieve

an output of up to 1,800 products per

minute for the double twist wrapping style.


Although double twist wrapping is

currently the only packaging style being

used to wrap chocolate products at Orkla

in Finland, the machine can be adjusted

flexibly to handle nine different packaging

types: double twist, protected twist, top

twist, side twist, foil wrap, bottom fold,

side fold, Vienna fruit fold and ‐ the latest

addition ‐ envelope fold. The machine

allows the fold type and format to be

changed quickly in just four hours. Most

of these changes require only one person.

The required packaging types are also easy

to retrofit, regardless of how the CHS was

originally configured at the time of delivery.

Since customers have to respond

quickly to new market requirements,

such as resized chocolate products,

Theegarten-Pactec has also increased

the range of formats that the CHS can

cope with. Whereas existing machines

could wrap products 16-45 mm long, the

new system offers a range of lengths

between 16-60 mm. The Dresden-based

company has also made adjustments to

the width — previously 12-25 mm, now

12-35mm — thus opening up even more

application possibilities for the customers.

The people at Orkla were happy with their

new machines: “The packaging machines

have given us outstanding results all

along the line,” said Arto Liimatainen,

technical manager at Orkla. “We’ve finally

been able to increase our packaging

capacities. It was this that prompted us

to purchase the whole packaging system,

comprising the CHS, the MCC and the

feeding system, in October 2021.” ■

To increase its packaging capacity, Nordic

company Orkla needed new machines for

packaging their chocolate products at their

factory in Vaajakoski, Finland

(image: Orkla)



Etilab upgrades

with Xeikon


A manufacturer of highly processed

labels, Etilab specialises in digital

printing technology centered around

a Xeikon 3300 label press. Etilab has

also doubled the print speed of their

Xeikon 3030. A new DC350 advanced

finishing line has also been installed.

The Xeikon 3300 digital press offers a

resolution of 1200DPI using dry toner

electrophotography to print in five

colors ‐ typically CMYK and white. With

interchangeable colours, there is the

option to print orange, green, or special

colours. The press can print on standard

raw materials without primer, and there

is no limit on the repeat length.

For food applications, Xeikon dry toners

comply with the largest number of

standards, including EU Reg. 1935/2004,

Swiss Ordinance, and Nestlé Guidelines,

and has FDA approval in the US. They

are also environmentally friendly due

to the absence of odours, VOCs and

solvent emissions; and lightfast.

Etilab has also invested in the Xeikon

Colour Services Pro 2.0 software suite

to ensure colour predictability and

repeatability. The XCS Pro software

enables Etilab to guarantee accurate

brand colours, save on waste during

production, and eliminate the risk of jobs

being rejected due to colour variations.

Eitlab also upgraded capabilities with a new

DC350 finishing and embellishing line.

From left to right: Michał Kuczkowski (sales

manager Poland, Xeikon), Sylwia Dudek

(president of the management board, Etilab)

The DC350 at Etilab features a hot foil unit,

with register and foil saver systems, for

decorations and embossing. The line is also

equipped with a flatbed screen module,

which can produce tactile effects. The

SmartSlit and SmartLoad functionalities

automatically position up to 16 slitting knives

and load the die-cutting plates, saving

time and ensure precise registration. ■

Blackbird to partner


Blackbird Robotersysteme is partnering

with ABICOR BINZEL. This collaboration

will allow the company to provide even

better support for the global customers.

As a small, flexible enterprise, Blackbird

has been active in the field remote laser

welding over the years. The range of

services here includes system integration

as well as software-supported control

technology with an intuitive user interface.

To expand the technical sales and global

customer service, as of July 2022, Blackbird

is cooperating with the technology developer

and welding specialist ABICOR BINZEL.

The collaborative partnership ensures

that every customer can receive support,

from their individual request, through to

years of after-sales support. In the future,

there will be markets that are exclusively

served by one of the two partners.

"In ABICOR BINZEL we have found the

perfect partner with over 75 years of

experience in welding technology in order

to provide our shared global customers with

even better support," enthused Karl Christian

Messer, managing director of Blackbird

Robotersysteme, about the partnership.

"Furthermore, we are also convinced of

the following: Strong alliances are the

technology and market leaders of tomorrow."

"We are excited to have gained another

strong partner in Blackbird Robotersysteme,

a partner who has impressed us with

their innovative system solutions,

particularly in welding applications in the

electromobility sector. This collaboration

adds an important puzzle piece to our

holistic approach to serving our customers

from the automotive industry," added Dr

Andreas Kahn, director of global laser and

sensor business at ABICOR BINZEL.

"Blackbird's complete solutions with their

highly dynamic laser scan systems as well

as integrated sensor and quality control

tools also bring us to a technologically

leading position in this sector of

welding technology," stated Prof Dr Emil

Schubert, CTO at ABICOR BINZEL. ■




SIKO introduces AP05 IO-

Link for process-reliable size


SIKO has presented the AP05 as a compact

option in this segment, along with an

integrated IO-Link interface. Networked

position indicators have become an part

of mechanical engineering. Their ability

to display the setpoint and actual value

on the adjusting spindle to the machine

operator increases comfort for the setter.

This simplifies the process of refitting a

production machine for a new product.

At the same time, feedback on the

positioning status to the machine controller

increases reliability for format changes

and optimises set-up times. Incorrect

settings are prevented, which avoids rejects

and damage to tools. In short, it boosts

efficiency and reduces setup times.

With smart communication with the

higher-level machine control system,

the AP05 position indicator ensures that

product changes and size changeovers

are implemented well. Setpoints, actual

position values and the positioning status

are exchanged, which converts the manual

spindle adjustment into a monitored

process. In addition to the proven serial

interfaces, the AP05 deploys the innovative

IO-Link interface. This interface enables fast

and cost-effective integration via a pointto-point

connection using uncomplicated

I/O connection technology. Convenient

integration options are also available for

machine control systems from all leading

providers. IO-Link Master Islands can be

used for the modular networking of several

AP05 position indicators. Complexity

and cabling effort are thus reduced, as

are commissioning times. The wiring,

combined with additional diagnostic

features, improves serviceability and

lowers downtimes in the event of errors.

One key element of the AP05 is the inverted

backlit LCD display. The backlighting

ensures that the position values are

easy to read. The LCD is designed as

a two-line five-digit seven-segment

display, and adjustment tracks can be

displayed with high display accuracy. The

seven-segment display also allows for

the additional display of alphanumeric

characters, which simplifies configuration,

commissioning and error diagnosis.

In addition to the directional arrows on the

LCD display, the AP05 position indicator also

provides clear visual user guidance via two

dual-colour status LEDs. These signals the

positioning status (InPos or OutPos) and

indicates the required rotational direction

for direct access to the desired point. The

AP05 also deploys loop positioning to

compensate for mechanical spindle play.

The AP05 also features a hollow shaft.

With regard to the high compactness and

the optional cable outlet, the display also

finds ways to be used in small spaces.

The clearance of the torque bracket

guarantees mounting compatibility with

the SIKO counter DA04. This means the

AP05 can be used to switch from manual

adjustment with mechanical position

indicator to monitored size changeover

without changing the machine frame. The

AP05 is also suitable for applications in

the food industry, in beverage production,

or in the pharmaceutical sector. The

display can also be used without any

problems for dated applications.

Altogether, the AP05 IO-Link features a

position display with innovative IO-Link

interface; two-line LCD with backlighting;

setpoint and actual value display with

integrated comparison; loop positioning

for clearance compensation; positioning

status and rotational direction display;

stainless steel hollow shaft with 20mm

diameter; protection rating of up to IP65;

and a magnetic absolute encoder;

and twice the red/green LEDs. ■



Antares Vision Group

introduces inspection

solutions for food and

beverage applications

Antares Vision

Group (AVG) has

introduced a new

series of inspection

machines for food

and beverage


The company’s


portfolio incorporates multiple inspection controls into single

machines, maximising production space and manpower

efficiencies while offering exemplary quality assurance.





With Sidel Eco-services we provide expert

end-to-end support, everything from practical

Eco Options & Upgrades, to line utility consumption

assessment and to our Evo-ON Eco ® , the smart app

that tracks and analyses real-time your production

data to set your next best move.

Let your mission be our mission.

Sidel, Empowering Sustainable Futures.

Combinable features for Antares Vision Group’s All-in-One

series include regulatory compliance, container integrity,

micro-leak (micro-hole) and contaminants detection, weight

control, and labelling/print verification for parameters such

as expiration date and lot code. In combining these attributes

into single machines, AVG aims to needs for multi-faceted

quality control and streamlined production optimisation.

The new portfolio is made possible with AVG subsidiary FT System,

and Pen-Tec. Combined, the two players offer a multi-technology

portfolio, from laser and hyperspectral spectroscopy to vision and

weight control and X-ray inspection, that guarantees exemplary

quality control and satisfies the needs of all supply chain stakeholders.

The first All-in-One models combine inspections required by

regulations with applications that enable companies to: check for the

presence of micro-holes in packaging and foreign bodies; as well as

to check for the weight of the product, seal, and labels and codes.

Other advantages of Antares Vision Group’s All-in-One series include

reduced machine dimensions (similar footprint as most standard

checkweighers), a single user interface overseeing all inspection

parameters, differentiated waste and automatic recipe settings, and

reduced energy consumption. In addition, much like AVG’s standalone

solutions, each machine in its All-in-One series can be integrated into

the company’s Digital Factory software platform, which seamlessly

connects all solutions to optimise production and monitor efficiency.

Furthermore, by leveraging Antares Vision Group’s expertise,

food and beverage brand owners can integrate inspection results

and attributes with end-to-end product traceability, ensuring

transparency and safety in all stages of their supply chains. ■


Sustainability_95x250_ENG.indd 1


11/07/22 3:30 PM




draws near

with more


Organised by China Food Additives

and Ingredients Association (CFAA),

the China Council for the Promotion of

International Trade Light Industry Sub-

Council (CCPIT LIS), CFFA Convention

and Exhibition Company, and China

Food Additives Journal, Food Ingredients

China will return for its 25th edition from

16-18 Aug 2022 at the China Import and

Export Fair Complex Area A (Canton

Fair Complex Area A) in Guangzhou.

DSM, IFF, Fonterra, Chr. Hansen, Cargill,

Bunge, ADM, Ingredion, Roquette,

BASF, CP Kelco, Novozymes, Rousselot,

Lesaffre – these are some of the

overseas enterprises which will be

exhibiting at FIC2022. The annual event

will also host international pavilions

from the US, South Korea, Japan, China

Taiwan, which will showcase their latest

products and advanced technology.

fragrances, flavours and condiments,

domestic natural and functional products,

and domestic comprehensive products.

The events for FIC2022 are as follows:

• Summit forums of academicians

in food industry

• Technical seminars

• On-site consultation with

experts from 12 professional

committees of CFAA


Last year’s edition took place from

8-10 Jun 2021, which recorded a

cohesive exhibition with 1,200 domestic

and foreign enterprises showcasing

their latest achievements in

the field of food additives and

ingredients. The exhibition was

divided into five areas, with a total

exhibition area of 100,000m².

The highlights of FIC2021 exhibition

were the three academic summits

and 38 technical seminars that

presented on food additives and the

ingredients industry. The threeday

exhibition attracted 51,386

visitors, an increase of 2.6% over

the previous session, including

856 overseas visitors and 50,530

domestic attendees, with a total

number of 105,160 visits. FBA

FIC2022 will take place across ten halls

‐ namely Hall 1.1 will cover domestic

machinery and testing devices; while

Halls 2.1, 3.1, 4.1 and 5.1 will serve as the

overseas pavillion. In addition, Halls 1.2,

2.2, 3.2, 4.2, and 5.2 will present domestic




offers a bright restart

The return of FOOMA JAPAN 2022 after three years saw the

latest in food technology, new industry fields, and a virtual

tour of the arena, demonstrating the spirit of this year’s

theme: Restart FOOMA

FOOMA JAPAN 2022, one of Asia’s

largest comprehensive trade shows

on food technology, was held after

an absence of three years at Tokyo

Big Sight for four days from 7-10 Jun

2022, with the theme, Restart FOOMA.

Introducing machinery related to

food manufacturing and the latest

technology, FOOMA JAPAN 2022 was an

exhibition sponsored by the Japan Food

Machinery Manufacturers' Association.

This show marked its 45th occasion,

and with the theme Restart FOOMA, it

welcomed a total of 874 exhibitors from

a total of 21 fields across all processes

in food manufacturing. Stepping into

Tokyo Big Sight, the largest exhibition

venue in Japan, visitors witnessed the

latest machinery perform in action,

straight out of a manufacturing

process line in a food factory.

At the opening ceremony, Yukio

Okawara, the chairperson of the

Japan Food Machinery Manufacturers’

Association, gave an opening address.

It was then followed by the ribboncutting

ceremony which was presided

over by representatives from Ministry

of Economy, Trade, and Industry

of Japan; Ministry of Agriculture,

Forestry and Fisheries of Japan; His

Excellency Singtong Lapisatepun,

Ambassador of the Kingdom of

Thailand to Japan; and Kanokporn

Chotipal, Minister of Economic and

Investment of the Royal Thai Embassy.



After the ceremony, the guests

visited the exhibitors and learned

about the latest automation

technology and related equipment.

On the first evening, an award

ceremony was held for the FOOMA

Award established this year. The

award was won by MAYEKAWA

MFG’s CELLDAS System, which

presented deboning machines

enabling the deboning of a variety

of meat in one machine.



The theme, Restart FOOMA,

sought to cover the restarting

of the industry with regards to

economic development in Japan

and, globally, the overcoming

of the COVID-19 pandemic.

The event was also a restart in Tokyo

Big Sight after an absence of three

years, offering new developments

and innovations in the new normal,

with the aim of becoming one of the

world’s the leading comprehensive

food manufacturing exhibition.

In the exhibition hall was a gathering

of cutting-edge products and

technology, from promoting labour

cost reductions, automation,

sterilisation; to robots and AI, food

safety, and hygiene management.

These developments responded to

the heightened need for solutions

post-COVID-19, and showcased the

results of the exhibitor’s efforts to

meet the expectations of the visitors.



FOOMA JAPAN has served as a

platform of exhibitors to discuss their

businesses, gain new customers,

announce new products and gather

opinions on products from visitors,

amongst other. There have been

numerous efforts by the sponsors to

create new value in visiting the venue,

and the expansion of industry fields

that went on display is a good example.

As the food industry diversified after

COVID-19, the newly established

deli field became one of the newest

sections on display in FOOMA

JAPAN. The show demonstrated deli

items on an automated preparation

line offering simple operations

and space-reducing design.

Similarly, the food-tech field has

garnered attention globally as an

evolving industry. Its inauguration in

FOOMA JAPAN was a point of interest

for visitors. A food-tech session titled

“Frontline of food evolution” explained

the long-term needs relating to food

from the perspectives of consumption,

circulation and customer satisfaction,

with the sustainable development

goals (SDGs) as core theme. It

generated insight and opportunities

for new food businesses seeking

new areas of growth.


At FOOMA JAPAN 2022, the newly

established Startup Zone was much

talked about as part of the creation

of next-generational industry and

food technology open innovation.

The Startup Zone included 19

startup companies whose names

had been established in the last

nine years, and who also produced

promising ideas for the processing

and packaging realm. They included

an array of technology that offered

forward-looking innovations and

solutions ranging from image

recognition, analytic AI, insect eating,

to algae development platforms,

and robots with touch sensors.


With each year, FOOMA JAPAN

provides an enhanced service for

its visitors. On the FOOMA JAPAN

official website are the products of

the 874 exhibitors for this year’s

event, introduced in both English

and Mandarin Chinese. With the

latest video clips showcasing these

products, they can be viewed as if

on real display. Furthermore, the

360° Virtual Tour, captured via a 360°

camera also takes online visitors on

tour of the display booths on their

smartphones or PC — this service

is available online till Mar 2023.

Thus, for overseas visitors who were

unable to attend this year’s event

in-person can also engage with

FOOMA JAPAN remotely, experiencing

the live atmosphere of the show.

The next installment of FOOMA

JAPAN is scheduled to be held

from 6-9 Jun 2023. FBA




3 – 6 WOFEX World Food Expo

SMX Convention Center & World Trade Center

Manila, The Philippines


26 – 28 19th International Foodtech Kolkata

Milan Mela Exhibition Complex

Kolkata, India



– 3/9 Jakarta International Expo

Jakarta, Indonesia



5 – 8 FHA Food & Beverage

Singapore Expo



14 – 16 AANUTEC International FoodTec India

Bombay Exhibition Center

Mumbai, India


15 – 17 Shanghai International Condiments &

Food Ingredients Exhibition

Hangzhou International Expo Center

Hangzhou, China


20 – 22 Foodtech Packtech

Auckland Showgrounds

Auckland, New Zealand



5 – 7 Fi Asia – Thailand 2022


Bangkok, Thailand


12 – 14 Fi Vietnam

Saigon Exhbition and Convention Centre (SECC)

Saigon, Vietnam


12 – 15 ALLPacK Indonesia 2022

JIExpo Kemayoran

Jakarta, Indonesia


12 – 14 Tokyo Pack 2022

Tokyo Big Sight (East Hall)

Tokyo, Japan


25 – 28 FHA HoReCa

Singapore Expo




2 – 4 Asia Fruit Logistica

Queen Sirikit National Convention Center

Bangkok, Thailand


8 – 10 FHC Shanghai Global Food Trade Show

Shanghai New International Expo Center (SNIEC)

Shanghai, China


14 - 16 Shanghai World of Packaging (swop)

Shanghai New International Expo Center

Shanghai, China


16 – 19 Vietnam Foodexpo 2022

Saigon Exhibition and Convention Center (SECC)

Ho Chi Minh City. Vietnam


29/11 WORLD AQUACULTURE Singapore 2022

– 2/12 Singapore EXPO



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.






Fi Asia 2022

Inside Back Cover


Outside Back Cover

Food & Beverage Asia

Inside Front Cover, 68

Heat and Control 01

igus 59


Lorem Ipsum is simply dummy

text of the printing and

typesetting industry.Lorem

Ipsum has been the industry's.

Jungbunzlauer 05

Kerry APMEA 21


Connects advertisers to the right audiences in

the Food and Beverage industry

KHS 07

Krones 11

Sidel 63

Sweegen 19


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.

SWOP 2022 57

Food & Beverage Asia

Download our electronic version

into your devices.

Syntegon Technology GmbH 09

For advertising enquiries,

please contact us at sales@pabloasia.com





FLEXI-DISC ® Tubular Cable

Conveyors gently slide fragile

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Dumping Stations allow

dust-free dumping of bulk

material from bags and other

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filter cleaning allows

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Bag Dischargers

unload free- and


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Allows untying,

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BLOCK-BUSTER ® Bulk Bag Conditioners

loosen bulk materials that have solidified during

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Bulk Bag Fillers can fill

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Available to industrial

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FLEXICON ® Flexible Screw

Conveyors transport free- and

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TIP-TITE ® Container Tippers

dump bulk material from drums

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Dust-tight (shown) or open chute

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safety of an

age-old task.


The FLEXICON ® Lifetime Performance

Guarantee* assures you of a successful

result, whether you purchase one piece of

equipment or an engineered, automated

plant-wide system. From initial testing in largescale

laboratories, to single-source project

management, to

after-sale support by a

worldwide network of

factory experts, you

can trust your process—

and your reputation—

to Flexicon.




+61 (0)7 3879 4180

USA +1 610 814 2400

SINGAPORE +65 6778 9225

INDONESIA +62 81 1103 2400

MALAYSIA +60 10 282 2400

SOUTH AFRICA +27 (0)41 453 1871

UK +44 (0)1227 374710

SPAIN +34 930 020 509

FRANCE +33 (0)7 61 36 56 12

GERMANY +49 173 900 78 76

©2022 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.

*See complete Guarantee for details.


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