Food & Beverage Asia October/November 2023

OCTOBER / NOVEMBER 2023
www.foodbeverageasia.com
Market trends and opportunities: What’s in for food ingredients?
Combining pasteurising and roasting to deliver food safety and
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The pushback on plastic: A food and beverage perspective

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2
CONTENTS
MARKET INSIGHTS
10 Innovation and technology – The
keys to unlocking ingredient
opportunities
12 Market trends and opportunities:
What’s in for food ingredients?
BITING ISSUES
15 Kerry: Food waste reduction top
priority; consumers willing to switch
to brands with better shelf life
16 dsm-firmenich launches DelvoFresh
Pioneer starter cultures for pH
stability throughout indulgent mild
yoghurt production and shelf life
17 WACKER launches CAVAMAX Foam
Topping Powder for Asian cold
beverage market
18 Meta-analysis confirms ferrous
bisglycinate has greater efficacy and
lower risk of side effects compared
to other iron salts in pregnant
women
19 FrieslandCampina Ingredients
launches nutrition platform for
children
INGREDIENTS
20 Responsible sourcing for natural
aromatic ingredients: The biotech
solution
22 The future of indulgence: Shifting
attitudes to life are impacting the
way consumers indulge
24 Beyond fibre: Gut health, prebiotics
and immunity
26 Step into the future
28 Raising the bar on cocoa flavour for
chocolate compounds
30 Maximising confectionery’s appeal
with plant-based colours
ON THE TABLE
32 The pushback on plastic: A food and
beverage perspective
34 Head in the clouds: Syntegon
Technology maximises the potential
of data
36 A bird’s eye view of South East
Asia’s poultry protein sector
38 In the stars with HOWTIAN’s
cost-effective and delicious sugar
substitutes
PROCESSING & PACKAGING
40 Processing protein powders with
the vacuum expansion method
42 From farm to machine: How
to reduce food loss at the
manufacturing plant
44 Safe signals in food industry:
Innovotech optimises production
processes with LED signal tower
from WERMA
46 Coffee conveyed from bulk bags to
roaster to packaging
48 Keeping food safe with product
inspection technologies
50 Combining pasteurising and
roasting to deliver food safety and
fine flavours
52 Freshly squeezed efficiency from
the juice production line
FIRST LOOKS
54 Tailor-made solution: First
igus e-chain rack from
additive manufacturing
55 Balcony cartoner Gran
Sonata for advanced food
application
56 Experience the new
compact class with the TX 6
series
58 New skin film quality for
meat, fish with adapa’s
SkinFresh Top Expert range
59 Sidel unveils StarLITE R for
carbonated soft drinks
60 Munson launches screen
classifying cutter with
double-width infeed
hopper
SHOW REVIEW
61 Seafood Expo Asia launches
largest edition to global
suppliers and regional
buyers
62 PACK EXPO Las Vegas
breaks records and
expectations
REGULARS
4 Editor’s note
5 News
63 Events calendar
64 Advertisers’ index
CONTENTS
12

32
20
44
50 61

4 EDITOR’S NOTE
What do you value?
Agatha Wong
Assistant Editor
This Sep, I had the opportunity to attend
Fi Asia Thailand 2023 – the show featured a
dizzying display of solutions from the food
ingredients industry. From fortified energy
drinks to uniquely flavoured crisps, attendees
across the supply chain experienced
how the future of food could look like.
Meanwhile, Vitafoods 2023 – co-located
at the same venue – presented a variety
of functional solutions catered to both
the nutraceutical and food industry. Collectively, the insights
garnered at the show indicated a shift towards holistic, but
personalised solutions: as consumers are learning more about
their own needs, they are demanding for products that can not
only tantalise their tastebuds but also nourish their health.
Meanwhile, the poultry industry is also working towards greater
value for its producers and consumers. Keenly aware of the
issues plaguing the industry – animal welfare, labour rights, and
environmental impacts – companies such as Cargill are working
towards cultivating a sustainable and value-added industry where
consumers can enjoy their poultry meat products without worry.
Lastly, for organisations as The Alliance to End Plastic Waste,
whose reach spans several regions around the world, adding
value comes in the form of reducing plastic waste and supporting
projects towards waste management. In Asia, the Alliance
has played a part in developing infrastructure, educating
key players, and organising clean-ups to ensure the minimal
entry of plastic into waste streams and the environment.
For different individuals, the term “value-added” contains different
meanings; whether it is seeking greater nutritional value in food
as a consumer, or generating sustainable value in the supply
chain, or maximising the potential value of PET plastics, let us
come together to create an industry that supports innovation
and development, pushing the limits to greater heights.
LET’S CONNECT!
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FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

NEWS 5
ANDRITZ introduces comprehensive
solutions for alternative proteins
ANDRITZ is expanding its offering to the
food and feed industries with solutions to
produce alternative proteins. The company
will help customers scale up alternative
protein production to a commercial level and
provide support over the entire equipment
life. The new offering will initially focus
on alternative protein sources such as
peas, pulses, lentils, insects, and animal
residues, with more to come soon.
ANDRITZ experts are working side-by-side
with customers to find the optimal solution
for their alternative protein production
needs based on wet or dry processing.
The end-to-end solutions include concept
design, process engineering, realisation,
automation, and service. ANDRITZ has
proven technologies for all key process steps
available in the group, including milling,
conditioning, dewatering, drying, extrusion,
and pelleting – all backed by innovative
process automation and proven global
service. To produce alternative proteins,
ANDRITZ will draw upon the broadest
product portfolio worldwide as well as
its expertise in project management by
dedicated and experienced teams.
“We are thrilled to officially announce
the birth of this new offering,” said
Christian Kling, head of alternative
protein solutions at ANDRITZ. “The field
of alternative proteins is an exciting
market but moving from lab to industrial
scale can be challenging. ANDRITZ – as
the trusted partner on your side – not
only has the production technology
but also helps customers speed up
commercialisation and bridge the gap to
full-scale production. With a history of
170 years, we have been engineering and
implementing solutions for many industries
including food and feed for decades.”
To support customers, ANDRITZ is also
building an innovative test centre at
Waddinxveen, The Netherlands. The
“Food Innovation Xperience” will open
in the Q4 2023, enabling customers
to scale up production and testing
quality, consistency, and energy
efficiency at industrial levels. FBA
ANDRITZ helps its customers navigate a world
of possibilities in the alternative protein space
by scaling up to industrial production (Image:
ANDRITZ)
Brenntag Specialties unveils food and
beverage solutions combining nutrition
and health benefits
Brenntag has presented concepts
including kombucha, fermented
carrot juice, plant-based salmon
tonkatsu and instant noodles
fortified with vitamins, minerals,
probiotics, protein or fibre at Fi
Asia 2023, one of the leading
events in South East Asia for the
food and beverage industry.
Fi Asia 2023 took place from
20-22 Sep at the Queen Sirikit
National Convention Centre
in Bangkok, Thailand. The
Brenntag booth located at J01
presented Brenntag Nutrition
division’s holistic approach
on sustainability, health and well-being
to food and beverage manufacturers,
backed by the company’s technical
expertise, specialised formulation and
applications addressing various segments
such as bakery, beverages, confectionary,
nutraceuticals, vegan and dairy.
“We are excited to reconnect with our
existing customers and meet new ones at
Fi Asia. The trend towards more functional
foods in innovative consumer friendly
formats continues to grow in Asia and we
have prepared a wide range of interesting
concepts which showcases our ability
to combine market leading ingredients
to meet the consumer preferences of
tomorrow,” said Kenneth Keh, president
of nutrition, Asia-Pacific, at Brenntag
“Among the highlights are functional food
concepts that feature plant-based proteins,
the very latest in probiotics, starches,
functional enzymes and yeast as well as
on-trend flavours and colours.” FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

6
NEWS
BioBetter opens
first food-grade
pilot facility
BioBetter has opened its first food-grade
pilot facility to accelerate the production of
key growth factors for the cultivated meat
industry. The company has developed a
protein manufacturing platform for producing
growth factors (GFs) using tobacco plants
as self-sustained, animal-free bioreactors.
BioBetter has discovered a new purpose for
the traditionally shunned tobacco plants,
transforming them into bioreactors for the
production of GFs. These GFs play a key role
in the proliferation and differentiation of
cultured meat cells, allowing for the formation
of authentic and well-structured muscle
tissue. Designed for both environmental
safety and efficiency, these bioreactors
will be grown in a large-scale, net house
cultivation system. The plants are engineered
to prevent the escape of any transgenic
material. They are induced to express growth
factors only when chemically triggered,
and the company exclusively uses nonfood,
non-feed tobacco plants to eliminate
any risk of inadvertent consumption or
cross-contamination of food crops.
The pilot plant has the capacity to process
100kg of tobacco plant-derived GFs daily.
The facility meets all regulatory requirements
for production of food-grade growth factors,
including FGF2 and insulin. It currently
is progressing through essential stages
of securing approval from the Ministry of
Health for food manufacturing licensing.
The company is committed to scalability,
adhering to ISO2200 and HACCP standards.
BioBetter has also made breakthroughs in
the cultivation of bovine insulin-expressing
plants. Several thousand square meters of
FGF2-expressing tobacco plants are already
thriving in northern Israel. This is the first time
growth factor sources have been planted
in large net-houses, in four locations, and
with a fruitful harvest obtained in its first
season. Plans are underway to cultivate more
FGF2 and insulin-expressing plants, with
commercial roll-out projected for 2024. FBA
New study shows chicory root fibres selectively increase
bifidobacterial independent of food application and matrix
A study conducted by The Department of
Food and Nutritional Sciences University of
Reading, in collaboration with the BENEO-
Institute, has demonstrated that prebiotic
chicory root fibres support the selective
growth of bifidobacteria in the human
gut, no matter which food application
and food matrix they are used in.
The study was designed as a prospective,
parallel-group, randomised trial. The
participants were split into four groups with
24 participants in each. The foods reflected
a wide range of matrices, such as baked,
semi-solid and liquid, and were consumed
as part of the populations’ habitual diet.
While the first group received pure inulin
(for comparison purposes), the other
participants were given inulin-enriched
foods in the format of shortbread, milk
chocolate, or a rice drink, depending on
which group they belonged to. All groups
consumed a total of 10g of chicory root
fibre (BENEO’s orafti inulin) per day (5g in
the morning and 5g in the evening), and
stool samples were taken at the beginning
and at the end of the ten-day intervention.
At the end of the intervention period, the
four groups’ results were analysed and,
in all cases, the bacterial enumeration
demonstrated a significant increase in
bifidobacteria on day 10. In fact, an average
92% increase of Bifidobacteria was seen
across all four groups compared to the
baseline, and no significant differences
were detected between any of the
intervention groups on day 10. Irrespective
of the food application and matrix,
the prebiotic chicory root fibres were
shown to support the selective growth
of bifidobacteria and the results were
consistent across two different study
methods used within the research.
Thanks to these findings, product
developers can have even more sciencebased
trust in the functional benefits
of BENEO’s chicory root fibres.
BENEO’s chicory root fibres, orafti
inulin and oligofructose, are the only
proven plant-based prebiotics, comply
with the ISAPP (International Scientific
Association for Probiotics and Prebiotics)
definition of prebiotics. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

NEWS 7
Marel joins CFSS for "Tempeh Today" project in India
Henk Schouten, CEO of Schouten
Europe, expressed his enthusiasm for
the collaboration, stating: "Our mission is
to sustainably produce highly nutritious,
plant-based products at an affordable
price. The collaboration with Marel is an
important next step in the roll-out of the
concept. I am very pleased that Marel is
supporting the initiative and I am very much
looking forward to the future cooperation."
Top left to right: Netherlands Ambassador to India Marisa Gerards, Netherlands Prime Minister Mark
Rutte, Henk Schouten; bottom left to right: Netherlands Consul General Ewout de Wit, Jose Martin Javier,
Marel has signed a memorandum of
understanding announcing its collaboration
with CFSS to support the Tempeh Today
project in India. Jose Martin Javier, general
manager of Marel India, and Henk Schouten,
CEO of Schouten Europe and the visionary
behind the Tempeh Today project, signed
the agreement. The signing ceremony took
place in Bangalore, India, in the presence
of distinguished guests, including Prime
Minister of the Netherlands Mark Rutte.
In 2021, Henk Schouten initiated Tempeh
Today in Bangalore, a project promoting
sustainable food practices and local
economic growth. The focus is on tempeh
production to provide nutritious meals for
children and create local jobs. Tempeh
Today uses small fermentation units (SFUs)
to produce tempeh from locally sourced
soybeans, processing it into various
products like burgers, nuggets, and fries
for foodservice and retail sectors.
Marel has supported the Tempeh Today
project by providing essential equipment
solutions for the SFU’s and providing
assistance through service and training for
the technical staff of Tempeh Today in India.
"The Tempeh Today concept of CFSS fits
seamlessly into our vision. It is a unique
initiative that can make a major contribution
to public health in India, something we
are happy to contribute to," said Harold
Swinkels, business development manager
at Marel. Marel is committed to supporting
the Tempeh Today project in the future
with additional equipment solutions. FBA
Indorama Ventures achieves 100 billion
PET bottles recycling milestone
Indorama Ventures has announced that
it has recycled 100 billion post-consumer
PET bottles since Feb 2011. This has
diverted 2.1m tons of waste from the
environment and saved 2.9m tons of carbon
footprint from the product lifecycles .
Demonstrating its commitment to support
the establishment of a circular economy
for PET, in the last ten years Indorama
Ventures has spent more than $1bn towards
waste collection of used PET bottles.
Aloke Lohia, founder and group CEO of
Indorama Ventures said: “As we mark the
recycling of 100 billion PET bottles, we want
to thank consumers for recycling, and global
brand owners for using recyclable and
recycled packaging while also increasing
collection rates. The scale of the waste
challenge requires us all to do more, faster.
In Mar 2020, we announced achieving
the milestone of 50 billion PET bottles
recycled in nine years. Today we hit the
100 billion mark in three and a half years.”
The company has also committed a further
$1.5bn to expand its recycling business. To
support increased recycling rates globally,
Indorama Ventures has expanded its
recycling facilities, infrastructure, and public
education programmes. The company is
also seeking advanced technologies to
deliver more recycling infrastructure globally
and reduce lifecycle carbon emissions.
The company now has 20 recycling
sites in Asia, the Americas, and Europe.
Recent developments include doubling
the capacity of a recycling site in Brazil;
and the opening of PETValue, the largest
bottle-to-bottle recycling facility in the
Philippines, in partnership with Coca-Cola.
Indorama Ventures has also partnered
with the Yunus Foundation, a non-profit
organisation promoting sustainable
development with a global network,
with the goal of educating one million
consumers globally about recycling by
2030 with 200,000 reached so far. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

8
NEWS
East meets West as
ofi uses AI to predict
cocoa flavour trends
olam food ingredients (ofi) has predicted
a greater fusion of Eastern and Western
flavours in confectionery, bakery,
beverages, and snacks, The findings were
generated through the use of predictive
insights, which scanned online recipes,
restaurant menus and e-commerce
sites for upcoming trends. Thereafter,
ofi’s ingredients innovation professionals
turned these insights into cocoa pairings
and concepts for the upcoming market.
beverage market. Although there is some
variation from country to country, sweet
flavours associated with classic desserts
are a common thread. In Indonesia,
for example, we’re seeing a growth of
flavours such as marshmallow and black
forest. In India, the classically American
cookies and cream flavour is on the rise,
and in the Philippines, popcorn and
butterscotch are growing in popularity.”
Whilst some of the flavours identified by ofi
are not entirely new, he continued, the cocoa
flavour pairings and application concepts the
team has created for them – such as turning
marshmallow into a s’mores-style breakfast
cereal – are not currently mainstream
in the food and beverage market.
“We used an AI-powered platform to collate
and process data on emerging flavours
appearing across specific regions and
categories to scan for budding trends
before they hit the mainstream. But the
critical part was combining this data
with our innovation experts' real-world
insights and experience,” said Evan Kee
Wee Boon, confectionery category lead
for Asia at olam food ingredients.
“My team looked at the trends we had
identified through AI and thought about
which would work best with cocoa, and in
what category, from desserts to beverages
and bakery and more. Together, we were able
to translate the AI insights into exciting new
concepts that will help inspire our customers
in their future product development.”
The research discovered that Asian flavours
such as dragon fruit, sesame, yuzu, lychee,
and matcha are projected to take off in
the US and Europe, while Western flavours
like butterscotch, marshmallow, salted
caramel, and cookies and cream are
becoming more popular in South Asian
countries, including Indonesia and India.
Kee explained: “In Asia, our research
suggests traditional Western flavours are
growing and emerging in the food and
The emergence of these trends are likely
attributed to increasing global travel
and use of social media – bridging the
geographical and cultural distance of the
East and West. The post-pandemic climate
has also encouraged many consumers to
seek new experiences and to experiment
with different flavours found around the
globe. These adventurous appetites can
also translate into the combining of other
trending flavours and ingredients like exotic
spices, alcoholic flavours, and botanicals.
“In fact, there is an opportunity for
manufacturers to combine multiple trends
in one to create products that surprise and
delight consumers. For example, we’ve
seen a limited-edition sake-flavoured Kit
Kat, with white chocolate waffle coating,
as well brandy chocolate truffles released
by Nama Chocolate in Japan. But in the
South East Asian market, alcohol-related
confectionery launches are less common,
due to different religious beliefs and Halal
certification requirements,” shared Kee.
“Spices can also complement the
adventurous and premium trends. We have
recently created a dark chocolate paired
infused with five-spice powder – a blend
predominantly used in Chinese cuisine, as
well as a dark chocolate with chai spice,
challenge perceptions of what chocolate
should taste like. We’re also working on
some new developments that have been
influenced by South Korea’s K-pop culture,

NEWS 9
with kimchi spice in white chocolate
as well as chili lime spice blends.”
On that vein, cocoa is a choice
ingredient for enhancing other
flavours, be it bringing out a specific
flavour note or adding a rich and
indulgent quality that removes
the need for other flavours. Kee
highlighted that ofi’s deZaan
cocoa powder range provides
manufacturers with various options
to meet different needs and
applications. Another advantage of
cocoa is its role in sugar reduction,
especially as ASEAN countries
are promoting sugar reduction
and moderate sugar consumption
through taxes and labelling.
“My team and I have also discovered
that exotic fruit flavours like dragon
fruit and yuzu are a great way to help
they bring out a punch of acidity
and slight notes of caramel that can
help create strong and appealing
hit the sweet spot. When blended flavours an application without the
Food & Beverage Asia, 132 x 205 mm, Sustainab. F, CC-en91-AZ308 08/23
with our natural cocoa powders, need for lots of added sugar.” FBA
ALLPacK INDONESIA 2023
Jakarta, 11-14 October
Stand DG007
Kee explained: “One of cocoa’s
best qualities is its deep rich
flavour, which makes it a perfect
ingredient for bringing consumers
a great-tasting product that can
have less sugar. In particular,
natural cocoa powders provide
a perceived sweeter taste in
specific applications, allowing
manufacturers to reconfigure
sugar content in products without
compromising on taste.
CC-en91-AZ308_08-23.indd 1 21.08.2023 12:27:08
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

10 MARKET INSIGHTS
Innovation and
technology
– The keys
to unlocking
ingredient
opportunities
By Rose Chitanuwat, regional portfolio director - ASEAN, Informa Markets
Innovation and technology are the two biggest challenges facing the
ingredients industry in South East Asia. But they can be overcome
through foreign investment, an enlightened approach to resource
utilisation, and the adoption of processing infrastructure and reforms
that will make the sector more competitive and future forward.
South East Asia is a region that is rich in
natural food resources, from coconuts to
coffee, cocoa, soybeans, sugarcane, corn,
peanuts, fish – and of course, rice. Agriculture
makes a sizeable contribution to the economy
of every nation within the Association of
South East Asian Nations (ASEAN), with
the exception of Singapore and Brunei.
AN INGREDIENT DEFICIT
But despite the region’s abundant
natural larder, its food and
beverage industry is heavily
reliant on imports to meet
its demand for ingredients.
Approximately 85% of the
ingredients it uses are
imported, mainly from China,
India, Japan and Europe.
The irony of this situation is that many of
these ingredients originate from South
East Asia in the first place. The problem
is that the region lacks the infrastructure
or technological capabilities to turn these
raw materials into ingredients that food
and beverage manufacturers can work
with. Therefore, in many cases, there is
no alternative but to ship the materials
overseas for processing and valorisation.
Shipping materials overseas for processing
is unsustainable from an environmental
impact and cost perspective. Over-reliance
on exports has other disadvantages too:
from a food security standpoint, it is clearly
risky, as it makes the sector more vulnerable
to environmental and economic shocks. It
also poses a potential threat to the future
competitiveness of the region’s burgeoning
food and beverage processing industry.
ASEAN is one of the most dynamic
growth zones for foods, beverages
and nutraceuticals, with all of the
major markets experiencing a
healthy rate of growth. Indonesia is
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

MARKET INSIGHTS
11
home to the largest food
and beverage market,
owing to the size of its
population, followed
by Thailand, Vietnam
and the Philippines. In
terms of growth potential,
Singapore, Indonesia and
Thailand represent the most
lucrative market opportunities
– especially for nutraceuticals.
HEALTH AND CONVENIENCE
There are two overarching trends
that are driving innovation in these
markets: health and convenience.
The pandemic has accelerated the long-term
trend towards healthier diets and lifestyles,
spurring consumers to make more conscious
food choices and prioritise self-care. Asian
consumers are also becoming more aware
of non-communicable diseases (NCDs), and of
the role metabolic risk factors and diet play
in these diseases.
This is driving interest in plant-based foods,
organic foods, alternative proteins (including
insect protein) and functional foods with
health claims.
At the same time, post-pandemic, life is
faster paced than ever. People are spending
more time out of their homes and living more
independently, relying less on extended family.
Added to this, the momentum gained by
food delivery services during the pandemic
continues to build. The upshot is increased
demand for convenient food and beverage
solutions, such as ready-to-eat meals, rice,
noodles, bakery, functional drinks and snacks.
trends. However, at present, many of the
ingredients needed to advance food and
beverage innovation are not available in
the region – or they are not produced
to a high enough standard.
Post-harvest losses are a major problem
for the region’s growers and processors,
with poor drying facilities, a weak cold chain
infrastructure and low-tech handling and
processing techniques responsible for
persistent quality issues.
Another challenge is that the South East Asian
ingredient industry is dominated by SMEs,
who simply do not have the means to invest
in technology and quality improvements.
OVERCOMING OBSTACLES
These problems are not insurmountable. But
they will require investment. Investment in
technology, research, innovation, infrastructure,
processing, people and education.
Countries need to be open to
foreign direct investment in the
ingredients sector. Governments
and academic institutes need
to invest in future-forward
research. The agro-food sector
needs to learn how to utilise what
it produces more efficiently and to
add value to by- and co-products.
Rather than selling rice for $0.90 per
kg, rice producers should be looking at
how they can extract the starch and protein
elements, produce syrups, oils, milks and
flours, and upcycle the husks and bran. In
other words, how they can apply technology
to valorise commodity ingredients and
by-products in a way that boosts bottom
lines and aligns with ESG objectives.
The Fi Asia event in Thailand, held from 20-22
Sep 2023, offered an opportunity for food and
ingredient industry stakeholders to make some
progress towards addressing these challenges.
Once again, for 2023, the event was co-located
with Vitafoods Asia, expanding its remit to
encompass nutraceuticals, foods and beverages.
With 650 companies exhibiting at Fi Asia
and 460 at Vitafoods Asia, approximately
50% of these exhibiting companies came
from outside of South East Asia. These
companies showcased the very latest
ingredients and technologies for producing
foods, beverages and nutraceuticals, giving
local players enlightening insights into what
can be achieved by embracing technology,
and providing inspiration for ingredient
and finished product innovation. FBA
The food industry is already responding to
this through its NPD. For example, local,
traditional dishes such as Thai tom yam
and Vietnamese pho are now available in
cup formats for consuming out of home.
This is creating demand for ingredients
that can help food processors to replicate
popular local dishes in convenient retailand
consumer-friendly formats.
There is huge scope for the ingredients
community to support the region’s food and
beverage processors efforts to leverage these
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

Market trends and
opportunities: What’s
in for food ingredients?
By Agatha Wong
This year’s Fi Asia Thailand 2023 brought
together global and local companies
presenting their latest innovations in the
food ingredients sector. From promoting
sustainable solutions and clean labels to truly
unique flavour combinations and protein
alternatives, the event also showcased what
Asia-Pacific – and more specifically, South
East Asia – had to offer in this market.
With a rising middle-class that is growing ever
further in terms of affluence and purchasing
power, these solutions highlight the change
in consumer demand from this region. Be it
plant-based or fortified dairy products, visitors
to the show were regaled with a vision of
what was to come in the food and beverage
industry. Herein are the highlights garnered
from the showground, covering the most
salient observations and trends identified by
key players and market leaders in the industry.
HOLISTIC WELLNESS
Co-located with Vitafoods Asia 2023,
this year’s Fi Asia Thailand 2023 also
demonstrated the increasingly blurred
lines between the food ingredients and
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

MARKET INSIGHTS
13
nutraceutical sector. As consumers are
gaining awareness on the importance of
good food and nutrition, so too are their
demands for functional ingredients that can
support their health. This is a view concurred
by many exhibitors at the two events.
"Some consumers are experiencing ‘capsule
fatigue’, and would prefer to take in nutrition
from their food than from pills. This has
allowed food manufacturers to enter the
nutrition sector and set up a specialised
health and nutrition department to meet
this demand,” said Ling Li, business
development manager, specialised
nutrition, Cargill Food Solutions APAC.
“Functionality or functional food and beverage
is one of the top trends that I predict will
grow tremendously in the next few years, as
consumers are increasingly demanding for food
with ingredients with provide specific benefits.
This trend can appeal to a wide consumer
base as different types of consumers have
specific needs,” shared Marilyn Dee, head
of marketing for Greater Asia at Roquette.
Indeed, as these two realms merge with each
other, the focus then will be on providing
holistic products and solutions that can
target consumers’ concerns, be it supporting
immune health, eye health, or even beauty. As
highlighted by Edward Gallagher, head of global
business unit, nutrition and health ingredients,
GELITA, “Nutrition has a very important role in
how people feel and feel about themselves,
whether it is for getting rid of aches and
pains, or about mood, or about cognitive
ability. Health has a lot to do with wellness;
but I think instead of looking individually at
the symptoms faced by consumers, a lot of
providers are showcasing holistic technologies
that target multiple areas they can support.”
NEW SENSORY EXPERIENCES
Whilst the common adage goes, “do not
judge a book by its cover”, the emphasis on
sight, smell and texture remains strong as
ever, with brilliant colours highlighted by
EXBERRY by GNT as the next step forward
in product development. Citing the term
“Healthy Hedonism”, as used by the brand’s
first edition of The Color Cookbook – soft,
pastel colours; glowing lights, and ombre
and diffused colours; as well as bright
tones and bioluminescent neons have been
identified by GNT as the colours to look out
for, as inspired by the rise and role of social
media in influencing consumer demands.
This, too, is a trend identified by Roquette,
whose sweet potato food concepts (sweet
potato chips and coated peanuts) are not only
“Instagrammable” with its vivid purple colour,
it also offered appealing health benefits such
as being a good source of fibre. Likewise, Dee
from Roquette offered that "texture play"
will be another key trend: "Be it texture in
sauces, dairy, cheese, breads, ready meals;
be it creaminess, bounciness, crunchiness,
crispiness – texture plays an important role
in the enjoyment of a final product, giving
consumers an added sensory experience."
Meanwhile, Carrie-Ann Lee, director of
the beverages business, APeC, from ADM,
highlighted the significance of “experiential
eating”: “In experiential eating, consumers
desire new experiences. They desire a
connection with others and finding adventure
in their food, discovering new flavours, textures,
and colours. Hence, instead of looking at a
specific flavour, we are diving into something
that is more complex, but also more authentic,
as consumers are finding comfort and
pleasure through fun and playful brands with
nostalgic and indulgent food.” These trends,
according to Lee, can be identified across
Millennial, Gen Z, and Gen Alpha consumers.
SUGAR REDUCTION
In recent years, the spotlight on health has also
compelled governments in South East Asia to
undertake sugar reduction policies, with the
implementation of sugar taxes in Thailand and
Malaysia, as well as the Nutri-Grade labelling
in Singapore. These measures are aimed at
highlighting the diabetes epidemic in the
region, as well as encouraging consumers take
greater ownership for their sugar consumption.
For manufacturers, this presents business
opportunities into the sugar alternative market,
making use of low-calorie sweeteners to
enhance the flavour profile of their products
without compromising on taste or cost.
“With continuous innovation and development,
researchers have developed different types
of new sweeteners, adjusting the taste and
performance of the product and therefore
driving the progress of this sector. In the case
of plant-based nature sweeteners we can
see, with the increasing attention to animal
welfare and environmental protection, the
market demand for plant based sweeter
will continue to increase, including stevia.
Stevia not only has a unique taste; its carbon
emissions are less than that of sugar, allowing
customers to meet the requirements of
sustainable development,” said Lisa Peng,
business development manager of HOWTIAN.
Rohit Tipnis, senior director of sales and
services at Ingredion, shared a similar
sentiment: “Consumers are looking for
products available on the market with reduced
sugar claims or sugar alternative ingredients,
alongside other demands for salt reduction and
fortifications that can support their immunity.”
“We also pilot with our customers new sugar
reduction blends that make it easier for them
to reduce sugar – be it for health reasons,
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

14 MARKET INSIGHTS
the sugar taxes, or the rising cost of sugar,”
added Raymond Deidrick, vice-president
and general manager of Ingredion.
A BRIGHT AND EARLY START
On the other hand, tailored solutions targeting
specific consumers have also been highlighted
by a few companies, particularly for children.
At the show, FrieslandCampina Ingredients
highlighted its new Step Up Nutrition portfolio,
which covers all aspects, from mental health,
gut health, cognitive health, and mineral intake.
“Today’s parents are more aware than ever
of their children’s nutritional needs, and the
role they play in the quality of life – allowing
them to grow up healthy and joyfully. This is
translated into everyday food categories which
can be fortified with more than vitamins and
minerals. This has also entered other products
as well, from drinking yoghurts that target
immunity and UHT milk where prebiotics
are added to target good gut microbiotia.
Gummies are also a preferred dose form
for kids, as they are tasty and can support
daily nutrient intake,” shared Floor van der
Horst, global marketing director for early life
nutrition at FrieslandCampina Ingredients.
Likewise, Balchem was also onsite to exhibit
its Albion Minerals portfolio, with a particular
focus on solutions to target iron deficiency
in children: “We decided to showcase our
highly bioavailable iron Ferrochel, a ferrous
bisglycinate chelate. We have a taste-free
version of this ingredient, which makes
it ideal for use in beverage concepts for
children's nutrition," said Oliver Riemann,
senior manager of marketing and business
development for Albion Minerals at Balchem.
“As children might be resistant to taking
pills or capsules, they are at a higher risk of
developing nutritional deficiencies. Hence, we
need to find ways to deliver nutrition through
food and beverages that they enjoy eating."
CLEAN AND GREEN LABELS
Another way of adding value into one’s
solutions can also come in the form of
cleaner labels and sustainability directives.
As climate change, ethical labour practices,
and other factors are entering the scrutiny
of consumers, there is a stronger onus on
brands to demonstrate that they care for
both the environment and their employees.
With that, food ingredient manufacturers
also have a part to play in making sure their
customers’ sustainability demands are met.
“If we look back over the last two years, there
has been a major change from customers
here in Asia over how they perceive the
importance of sustainability. In the past, this
was generally regarded as a secondary topic,
but I have observed a shift and right now in
major markets, where customers are actively
addressing these issues and asking what they
can do in terms of improving the sustainability
of their products. At the same time, consumers
are making demands for sustainable products
as well; therefore, customers are engaging
with the topic of sustainability to differentiate
themselves,” said Martin Wolf, director
sales management for human nutrition,
nutrition ingredients, Asia-Pacific at BASF.
AN EVER-EVOLVING FOCUS
With these ever-changing demands from
consumers, ingredient providers are finding
ways to connect with their customers
to deliver the best solutions. Throughout
the duration of the show, exhibitors and
companies were keen on showcasing
their product concepts and the variety of
ways that their solutions can be applied.
The return of events such as Fi Asia thus
serve as an excellent platform for all
players in the industry to understand the
latest trends and consumer demands.
“We are continuously trying to introduce
new product concepts and ideas, exploring
synergies between different ingredients,
to provide higher-performing health
solutions for our customers,” said Ling
from Cargill Food Solutions APAC.
“It Is important for us to listen to our
customers – some of them might prioritise
affordability, and for others, we have different
solutions that cater to a more premium
product, with differentiated texture, or a
health claim for low carbohydrates and
lower fat content. For us, it’s always about
listening and differentiating based on our
customers’ view of the market as well,”
reinforced Deidrick from Ingredion. FBA

BITING ISSUES
15
Kerry: Food waste reduction top priority; consumers willing to switch
to brands with better shelf life
A recent study conducted by Kerry has
revealed that one-third of consumers
are willing to switch to brands or
products that offer better shelf life.
This openness to change is driven by
consumers’ strong desire to act on food
waste – a massive 98% of those surveyed
were actively trying to minimise food waste,
driven by various factors such as financial
concerns, environmental considerations,
and mindfulness of world hunger.
Among consumers surveyed in Thailand,
52% say they buy only what they need in
an effort to reduce food waste. In South
Africa, as many as 91% were concerned
with food waste, with concern increasing
at a higher rate than other countries
globally over the past two years.
Meanwhile, 69% of consumers
expressed an inclination to purchase
products formulated to reduce food
waste. This represents a significant
opportunity for the food industry to
innovate and create products that meet
evolving consumer expectations.
The study, which involved 5,154 consumers
across 10 countries, including Thailand,
Australia and South Africa, found that 72%
of respondents believe that extending
the shelf life of a product would help
them reduce waste. Additionally, 74%
of consumers consider
preservatives to be
important when making
food purchases.
ROLE OF PRESERVATION
A total 82% of respondents expressed
acceptance of natural preservatives, while
50% of consumers are open to purchasing
products with artificial preservatives –
although buying patterns indicate a higher
acceptance of these solutions. Among
consumers in Australia, while there was
less emphasis on the importance of
preservatives in food and beverages, 78%
say they preferred natural preservatives.
Commenting on the findings, Ketan
Trivedi, general manager, food protection
and preservation, at Kerry Asia Pacific,
Middle East & Africa, said: “The insights
reveal a high degree of consumer
understanding about food safety,
food waste, and importance of food
preservation. Drawing from this, a clear
mandate for brands is to address shelflife
extension and drive an action plan for
their products across various markets.”
Bert De Vegt, vice-president of food
protection and preservation, at Kerry,
said: "Our research clearly demonstrates
that consumers have a strong desire to
reduce food waste in their own homes,
and they increasingly recognise the
role of preservation in achieving this
goal. As inflationary pressures remain,
preventing products from going to waste
has become more crucial than ever.
“With 29 Sep marking the UN International
Day of Awareness of Food Loss and Waste,
these findings further highlight an urgent
need for the food industry to maintain
action on food waste and improve the
shelf life of products where possible. By
doing so, companies can meet the evolving
demands of consumers who are increasingly
conscious of the impact of food waste on
themselves, society, and the planet.”
Kerry’s portfolio includes sodium-free
buffered vinegars, potassium acetates,
multifunctional systems to solve complex
preservation challenges, and a range of
fermented wheat products for mould control
in bread applications. Kerry also sits on
the Consumer Goods Forum's Food Waste
Coalition of Action and uses insights to
help customers and consumers demystify
on-pack labels and date information.
METHODOLOGY
In early 2023, Kerry embarked on a
comprehensive research initiative in
collaboration with C+R Research, Qualtrics,
and Wageningen University & Research
(WUR) to gain a deeper understanding
of consumers’ opinions and behaviours
regarding food waste. The study involved
week-long, in-depth interviews and
journalling sessions with 60 consumers
in the United States, United Kingdom,
Mexico, France, and Thailand, as well as
an extensive quantitative exploration with
5,154 consumers across the
aforementioned countries plus
Brazil, South Africa, Germany,
Australia and Canada. FBA

16 BITING ISSUES
dsm-firmenich launches DelvoFresh Pioneer starter cultures for pH
stability throughout indulgent mild yoghurt production and shelf life
dsm-firmenich has launched DelvoFresh
Pioneer, a new line of starter cultures for
very mild yoghurts. Enabling pH stability
during processing and throughout shelf
life, this launch addresses yoghurt
manufacturers’ need for high quality
ingredients, stable production processes
and consistent mildness throughout shelf
life. Part of dsm-firmenich’s toolkit for
fermented dairy, this range is the result of
the company’s biotechnology expertise
and commitment to purpose-led science.
With this generation of cultures, yoghurt pH is
extremely stable for up to 60 days in
cold storage, representing a significant
improvement compared to other cultures
for mild yoghurt recipes.
CONSISTENCY IS KEY
The fermented milk market continues to
grow and is expected to reach a value
of approximately €100bn by 2027. 1 With
this growth comes an increased need to
ensure consistency during production,
mitigating unwanted variations in taste,
texture and overall yoghurt characteristics.
Parallel to this, many consumers are turning
to premium retail products, with 59% of
people regularly enjoying indulgent treats
such as mild yoghurts. 2 For fermented
dairy manufacturers, the pressure is on to
provide indulgent eating experiences and
ensure taste and texture stay the same
on shelf. Hence, there is a need for a new
generation of starter cultures that combine
quality, consistency and pH stability.
CULTURES FIT FOR PURPOSE
The DelvoFresh Pioneer starter cultures offer
dairy manufacturers the flexibility to create
various mild yoghurt recipes with optimal
consistency in taste, texture and quality
from batch-to-batch, ensuring smooth,
creamy yoghurt throughout its shelf life.
DelvoFresh Pioneer cultures reduces postacidification
compared to other mild cultures.
The significant pH stability is even more
apparent with more challenging storage
conditions, such as higher temperatures.
The new cultures are ideal for high-value
recipes such as smooth, creamy yoghurts
and mild, reduced sugar yoghurts with
“better-for-you” appeal. “We’re investing
heavily in culture development as we know
the possibilities are near limitless, and
more taste, texture and health benefits are
out there to discover. These new cultures
complement our fermented dairy toolkit of
starter, bioprotective and probiotic cultures,
enzymes, hydrocolloids and nutritional
solutions,” commented Karoline Kjaerulff,
global business development manager,
fermented milk and plant, dsm-firmenich.
“The new DelvoFresh Pioneer cultures
give yoghurt manufacturers the tools
needed to produce delicious, mild yoghurt
consistently. The ideal pH stability enabled
by these new cultures is what
sets them apart, and for dairy
manufacturers consistency
and flexibility really are key to
success. This launch was made
possible by our biotechnology
powerhouse which brings together
renowned scientists, application experts
and cutting-edge technology to solve the
food industry’s biggest challenges.” FBA
REFERENCES
1
Euromonitor accessed 2023 (CAGR 2022-27)
2
FMCG Gurus top trends for 2023, FMCG
gurus Growth Opportunities in Dairy - 2022 -
Global Report, The Reinvigoration of the Dairy
Sector 2022

BITING ISSUES
17
WACKER launches
CAVAMAX Foam
Topping Powder for
Asian cold beverage
market
WACKER has launched its new CAVAMAX
Foam Topping Powder, a cyclodextrinbased
product with a ready-to-use
formulation to create creamy foam
toppings for cold drinks like tea, coffee
and juice. Currently, the product is
only available in China and South East
Asia. The product was showcased at
Fi Asia, one of ASEAN’s largest food
&beverage ingredients event, was held
in Bangkok, Thailand, from 20 to 22 Sep.
offering a new product to add value to
these trends. The new solution is based
on CAVAMAX W6 cyclodextrin, which is
derived from corn starch. CAVAMAX Foam
Topping Powder creates a higher foam
volume, while ensuring a creamy texture.
WACKER’s solution can enable long foam
stability and boasts a fine homogenous
pore structure – an advantage considering
the increasing popularity of on-the-go
consumption among consumers. With
the new product, the foam toppings of
cold beverages like tea, juice or coffee
gain another valuable characteristic:
a smooth and creamy mouthfeel.
CAVAMAX Foam Topping Powder is easy to
store and is fat-, oil-, and dairy-free. It is
easy to use and therefore highly versatile
for various innovative drinks. It can be
whipped simply by combining it with other
liquids to create an innovative texture. FBA
In Asia, trendy cold beverages are
booming. Consumers are looking for
personalised experiences in their daily
lives, while at the same time demanding
healthy choices to support their overall
wellbeing. Younger generations with an
increasing amount of disposable income
are asking for innovative products
that reflect their new, individualised
lifestyle. As a result, the number of
specialty tea and coffee shops is
constantly on the rise, as is the market
for “to-go” and delivery options.
With the ready-to-use CAVAMAX
Foam Topping Powder, WACKER is
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one we want to beat as soon as possible. More information on the
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FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023
KHS_AZ_Lightweight_PET_111x183_englisch.indd 1 31.08.23 09:56

18 BITING ISSUES
Meta-analysis
confirms ferrous
bisglycinate has
greater efficacy and
lower risk of side
effects compared
to other iron salts in
pregnant women
iron in prenatal multiple micronutrients
should be highly bioavailable and have a
low risk of gastrointestinal side effects in
order to optimize adherence and reduce
the risk of iron deficiency anemia during
pregnancy. Ultimately, our findings show
promise for ferrous bisglycinate as a superior
form of supplemental iron compared to
iron salts”, added Crystal Karakochuk,
assistant professor of food, nutrition and
health at The University of British Columbia,
and the lead researcher on the study.
A new systematic review and metaanalysis
published in Nutrition Reviews 1
has concluded that ferrous bisglycinate
supplementation in pregnant women
provides significantly higher efficacy at
raising hemoglobin status, and results in a
64% lower rate of gastrointestinal adverse
events 2 compared to other iron salts. 3
Conducted by a team of researchers
from the University of British Columbia
in Vancouver, Canada, the research
sought to evaluate the effects of ferrous
bisglycinate supplementation compared
to other iron salts* on iron status and
gastrointestinal (GI) adverse events. 1
Multiple chelated iron products were used
in this research, including Albion Minerals’
Ferrochel. The findings present supplement
manufacturers with an exciting opportunity
to innovate with high efficacy iron forms.
IRON DEFICIENCY: A GLOBAL
CONCERN
Iron deficiency is a worldwide issue
and is estimated to effect over 40%
women of childbearing age in certain
countries. 4 However, many consumers
are reluctant to take iron supplements
during pregnancy as they often cause
side-effects to the digestive system,
which can pose a significant challenge in
patient compliance and decrease efficacy.
The data in this latest study compared
rates of GI adverse events observed in
trials of pregnant women, showing that
ferrous bisglycinate supplementation
was 64% less likely to result in GI adverse
events compared to other iron salts.
The meta-analysis included 17 different
randomised controlled trials, focusing on
over 1,100 children and pregnant women.
The results demonstrated that ferrous
bisglycinate supplementation led to greater
improvements in haemoglobin status
among pregnant women – a commonly
measured biomarker of anaemia and iron
status. The research also reported ferrous
bisglycinate supplementation led to greater
changes in ferritin, another iron status
biomarker, however this difference did not
achieve statistical significance. However,
this was partially attributed to differences in
reporting adjustments between trials. While
analysing the available data related to the
children group, these differences failed to
reach statistical significance, likely due to
the relatively small number of clinical trials
included and differences in trial design (n=4).
Following this initial study, Balchem has
now commissioned a new clinical trial
on Ferrochel in pregnant women with
the same research team, which aims
to begin recruitment in fall 2023. This
research aims to provide further insights
into the optimal forms of iron to be used
across various ages and stages of life.
“These findings are important as they confirm
that not all oral iron supplements should
be considered as equal. The ideal form of
“We’re pleased to see that this latest study
provides further evidence to show the
enhanced efficacy and tolerability that
ferrous bisglycinate, such as Ferrochel, is
commonly associated with”, commented
Jonathan Bortz, MD, vice-president of
nutrition science at Balchem. “For decades
now, we have been investigating the role iron
can play in supporting healthy pregnancies
and we are confident that additional data will
provide additional proof of the superiority of
ferrous bisglycinate over other iron salts.”
Ferrochel is the flagship product within
Balchem’s Albion Minerals portfolio, with
decades of research supporting its use.
A fully chelated iron product formed
by binding iron to two organic glycine
molecules, its small molecular size allows it
to remain intact throughout the GI tract for
optimal absorption. This more bioavailable
form of iron is essential for gestating
mothers and growing children. FBA
* “Other iron salts” refer to ferrous sulfate,
ferrous fumarate, carbonyl iron, iron multiamino
acid chelate, ferrous ascorbate,
sodium feredetate, ferrous glycine sulfate,
and polymaltose iron.
REFERENCES
1
Fischer JAJ, et al., Nutr Rev 2023; 81(8):
904-920.
2
GI adverse events defined as Heartburn,
Nausea, Constipation, Diarrhea, Abdominal
Pain
3
Other iron salts defined as Ferrous Sulfate,
Ferrous Fumarate, Carbonyl Iron, Iron Multi-
Amino Acid Chelate, Ferrous Ascorbate,
Sodium Feredetate, Ferrous Glycine Sulfate,
and Polymaltose Iron
4
Stevens GA, et al., Lancet Glob Health 2022;
10: e1590-99.
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

BITING ISSUES
19
FrieslandCampina Ingredients launches
nutrition platform for children
FrieslandCampina Ingredients has
announced the launch of “Step Up
Nutrition”, a cross-category portfolio
of solutions for children aged three
and up, at Vitafoods Asia in Bangkok,
held from 20-22 Sep 2023. Following
its premiere in Bangkok, Step Up
Nutrition will be introduced globally,
starting in Frankfurt at Fi Europe.
Each of the five key development
areas is articulated through a
consumer-friendly proposition –
micronutrient uptake (Big & Strong),
a healthy immune system (Beat
the Bugs), cognitive development
(Smarty Pants), gut microbiota
composition (Happy Tummy) and
supporting mental health (Cool
& Calm). All of these are enabled
by functional ingredients for early
life nutrition that are already used
by infant milk formula brands.
The potential applications utilise
nutritional ingredients with proven
health benefits. Vivinal MFGM,
for instance, is a whey protein
concentrate containing bioactive
proteins and lipids, which supports
immune development and function.
Vivinal GOS and Aequival 2’-FL are
non-digestible oligosaccharides
that can stimulate growth of
Bifidobacteria in the gut. When
combined, GOS and 2’-FL may
result in complementary benefits as,
together, they increase the volume
and diversity of oligosaccharide
structures in the gut. In their own
right, GOS are beneficial to micronutrient
absorption and may support
mental health via the gut-brain axis.
Finally, Vana-Sana DHA Algae 20L
is a micro-encapsulated LCPUFAcontaining
oil. DHA is a key component
of the brain that supports cognitive
function, making it an important
ingredient for child development.
Speaking on the launch, Floor van der
Horst, global marketing director for
early life nutrition, FrieslandCampina
Ingredients, said: “Our ambitious Vision
2030 research gave clear direction
to our R&D and commercial teams
to help brand owners prepare their
portfolios for the future. The infant milk
formula market is under pressure, but
huge opportunities are available for
brands to tap into the evolving child
nutrition market. Step Up Nutrition is
a direct result of that research.” FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

Responsible
sourcing for
natural aromatic
ingredients: The
biotech solution
The flavour and fragrance industry has always been looking
for natural ingredients – even more so these days in order
to meet consumer demand. Sustainability, renewability,
competitiveness; there are many parameters that have been
challenging to meet with natural ingredients. Gaël Boyenval,
director of business development for F&F at Evolva, shares how
biotechnology is changing that perspective.
Evolva is a biotechnology
company that was
founded in 2005 as
a contract research
organisation (CRO)
mainly working with
the pharmaceutical
industry. Our role
was to develop specific
strains of microorganism that
were producing the required molecules.
Our business model started shifting
towards a commercial organisation in
2010 with the development of our own
natural functional ingredients for the F&F,
personal care and supplement industries.
While we were developing our own
ingredients, we were still engaging in
partnerships with other industry leaders
such as IFF with natural vanillin and
Cargill (now under Avansya, a joint
venture between Cargill and DSM) for
EverSweet, a natural high-intensity
sweetener.
Biotechnology relies on fermentation to
make natural ingredients. Fermentation
has been used for centuries to make
products such as beer or wine. In this
process, yeast converts sugar into
alcohol – biotechnology relies on the
same principle to convert sugar into
other molecules. The intellectual
property and added value of Evolva
resides in the development of
microorganisms (yeast, bacteria etc) to
metabolise sugar into a specific molecule
of interest (valencene, nootkatone,
vanillin etc).
The three main advantages
of biotechnology are:
Increasing the availability and
decreasing the cost of natural
ingredients
In the case of nootkatone, for
instance, the worldwide grapefruit
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

INGREDIENTS 21
production has massively declined over
the past years as a result of freezing,
hurricanes, greening disease. The content
of nootkatone in grapefruit has also been
decreasing. Therefore, there is not enough
nootkatone available from nature to meet
the demand and the little available is cost
prohibitive. Thanks to biotechnology, Evolva
can manufacture natural nootkatone
all year round for a fraction of the cost
of the citrus-derived nootkatone.
Meanwhile, natural ingredients are labour
intensive, driving up their cost of production.
A good example is vanilla which requires
hand pollination, hand harvesting and hand
processing. The molecule of highest interest
in vanilla beans is vanillin, whose content
can significantly vary from one year to the
other. When the vanillin content drops, the
price of the crop will increase even more
because the food processors will need to
increase the vanilla extract inputs in the
final flavour to keep it consistent. Producing
vanillin via fermentation only requires sugar
and yeast as raw materials – this reduces
cost while keeping the quality consistent.
Offering consistency and decreasing
contamination risks
When nootkatone is extracted from citruses,
its olfactive profile can significantly vary
from one batch to the other depending
on geographical origin and weatherrelated
crop variations, such as droughts,
floods, and sunshine. Other quality
issues such as pesticide contamination
can pose a problem when nootkatone
is extracted from the skin of citruses.
In the case of valencene, which is derived
from oranges, pesticides are used to
fight moulds and pests for increased
productivity. After the harvest, when the
fruits are processed by cold pressing,
both the juice and the oils are extracted
and then separated by centrifugation.
Because most pesticides are oil soluble,
orange essential oil is at considerable
risk of pesticide contamination.
Another possible issue is heavy metal
contamination, as seen in the use of
recycled oilfield-produced-water in
California to irrigate crops. This water can
contain heavy metals, polycyclic aromatic
hydrocarbons (PHAs), benzene, toluene,
ethylbenzene, and xylenes (collectively
known as BTEX), all of them posing potential
health risks if they are present in our food.
These various substances found in the soil
can be uptaken by plants and coextracted.
With precision fermentation, Evolva can
offer quality consistency, with the lowest
possible levels of contaminants. Evolva
does not extract valencene from oranges;
instead, Evolva derives it from sugar using
yeast fermentation. Unlike raw oranges,
the levels of pesticides in sugar are
extremely low (if not zero), thus mitigating
the risk of pesticide contamination.
Moreover, during the fermentation process
and following purification steps, any
traces of pesticides would be removed,
resulting is a pesticide free ingredient.
Bringing sustainable ingredients
to the market
Grapefruits and other citruses only contain
very small amounts of nootkatone. Since
thousands of kilograms of grapefruits are
needed to produce a single kilogram of
nootkatone, the environmental impact is
tremendous (irrigation, fertilisers, pesticides,
etc). Biotechnology enables Evolva to use
widely available sugar as the raw material,
reducing the requirements down to a few
kilograms of sugar to make 1kg of nootkatone,
thus reducing the environmental impact.
Significant quantities of energy can also
be saved thanks to biotechnology, as
transportation of fresh crops for processing
and greenhouse heating are not required.
Finally, biodiversity can also be preserved
since fermentation can be done locally,
anywhere in the world, without the need
for deforestation to grow crops.
THE NATURAL TOUCH
Consumers are starting to associate
“natural” with “healthy”; therefore, they
are looking for more and more natural
ingredients in their diets. This has resulted
in a lot of food companies claiming “fair
trade”, “local-made”, and “organic” on their
labels in order to meet consumer demands.
Moreover, with the unprecedented climate
change challenges, consumers are shifting
towards sustainably-produced ingredients
with a lower environmental impact. In
a nutshell, consumers are becoming
more and more aware of their health;
they are also increasingly careful of their
choices when making their purchases.
Evolva has been offering natural nootkatone
for close to eight years, but only in US
Natural quality. We are now launching a
natural nootkatone that complies with the
requirements of the EU market. We wanted
to offer a quality that meets the highest
standards possible and are glad to offer the
only EU natural nootkatone that complies with
IFRA’s monograph with a purity of more than
98%. Our natural nootkatone can be used in
both fragrance and flavour applications. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

The future of
indulgence: Shifting
attitudes to life are
impacting the way
consumers indulge
Consumers’ changing attitudes to life are consumption was fielded digitally in Aug 2021
affecting the way they indulge. Chocolate in Brazil, China, the UK, the US and France
manufacturer Barry Callebaut’s recent trend with 420 respondents per country. Barry
research shows how changing attitudes Callebaut also analysed data from other
to life were impacted by COVID, and how consumer surveys, especially from global
this has accelerated already emerging
trend agency Foresight Factory. They conduct
attitudes. Consumers are shifting between yearly in-depth analysis in 27 markets into
different attitudes, and as they do, they also consumer needs, motivations, expectations
look for different types of indulgence.
and behaviours to create mega trends,
consumer trends and sector trends. Below
Barry Callebaut's survey on consumer
are the main insights from Barry Callebaut’s
attitudes towards indulgence and chocolate “The Future of Indulgence Report” (2022).
MERGING ATTITUDES
For many years, consumer research from Barry
Callebaut showed two attitudes toward life: one
of “Celebrating Life” and the other of “Living
Consciously”. In the past, these two attitudes
were typically experienced separately. Recently
however, the chocolate manufacturer has seen
these attitudes merging. By exploring this, they
have discovered a growing need for “Living
a symbiotic life”. This results in three types of
coexisting indulgence. Depending on their
mood or mindset, consumers have a specific
attitude towards life and that attitude will
determine the type of indulgence they choose.
Plinio Freitas, vice-president of gourmet
and marketing, APAC, at Barry Callebaut,
said: “While there will always be a need for
intense and healthy indulgence, we expect
consumers to live more with a soft health
approach to life, increasing the mindful
indulgence space. How these changes affect
the indulgence landscape for the decades to
come is what Barry Callebaut is focusing on.”
CELEBRATE LIFE WITH INTENSE
INDULGENCES
Celebrating life is about enjoying life to the
fullest, turning the moment into something
special and looking for intense experiences.
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

INGREDIENTS 23
Following the pandemic, one-third (32%) of
consumers say that they have been indulging
more compared to one year ago.* And almost
two-thirds (64%) of global consumers say they
need to find more excitement.* This mindset
leads consumers to seek products that are a
feast for the eyes and taste buds. When they
want to celebrate or indulge, 75% of consumers
choose something with chocolate in it.*
LIVE CONSCIOUSLY WITH HEALTHY
INDULGENCES
When a consumer “lives consciously”, they live
a life that is purposeful and intentional. They
make active choices that positively impact
their health, other people, and the environment.
For instance, half of consumers have been
taking their health more seriously compared
to one year ago. Moreover, 44% of consumers
have been eating healthier compared to one
year ago, both according to Barry Callebaut’s
survey.* When consumers have this attitude,
they seek out "healthy indulgences", meaning:
food for health. Out of the same survey, 70% of
consumers expressed that they would love
a health boosting chocolate.
LIVE A SYMBIOTIC LIFE WITH MINDFUL
INDULGENCES
A consumer might have different attitudes
toward life depending on their circumstances
and context. Until recently, the two different
attitudes described above were typically
experienced separately. Now, consumers find
these two attitudes merging, resulting in a
new outlook on life: “Living a symbiotic life”.
“Living a symbiotic life” is the sweet
spot between “Celebrate life” and “Live
consciously”. Consumers combine their
soft health approach with care for the
planet and its people. They want to have
the ability to indulge without compromising
their well-being, the health of others or
the planet. For instance, in 2022, 43% of
consumers are influenced by general health
concerns when choosing what to eat and
drink.* And almost three-quarters (73%) are
concerned about what they personally can
do to protect the environment.* Compared
to Foresight Factory's research in 2021,
this is an increase in all but one of the
nine markets surveyed in both years.
Freitas concluded: “This attitude leads
consumers to seek out ‘mindful indulgences’:
products that are both tasty, good for them
and good for the planet. As much as 81%
of consumers agree that chocolate needs
to be not only tasty, but good for them
too.* This evolution in consumer attitudes
will become increasingly important in the
coming years. By understanding this shift, the
industry has the opportunity to unlock new
opportunities in the world of indulgence.” FBA
* References are available on request
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

24
INGREDIENTS
Beyond fibre:
Gut health,
prebiotics and
immunity
The connection between gut health and
immunity is becoming increasingly apparent
through scientific research. Studies have
shown that a healthy gut microbiome is
essential for a strong immune system.
Caroline Perreau, nutrition and health research
manager at Roquette, explained: “The gut
microbiome contains millions of beneficial
bacteria that help to regulate the immune
system. These bacteria produce short-chain
fatty acids (SCFAs), which serve as an energy
source for the cells lining the gut and help to
maintain the integrity of the gut barrier, which
is a crucial part of the immune system.”
Different factors can influence the gut
microbiota composition and its environment
like a person's age, lifestyle, medications
and diet, especially fibre and/or prebiotics.
Most of the soluble fibres – like NUTRIOSE
soluble fibre – are used as a substrate in
the colon to be fermented by the bacteria.
They are not digested by the body and
serve as food for the beneficial bacteria
in our gut. These beneficial bacteria play
a crucial role in maintaining a healthy gut
microbiome and promoting overall health.
“Part of prebiotics are soluble dietary fibres
that can modulate a selection of bacteria
and demonstrate linked health benefits. All
fibres are not prebiotics, and all prebiotics
are not fibres. The health benefits of fibres
are not the same for all fibres,” said Perreau.
In short, prebiotics can promote a healthy gut
microbiome by providing food for beneficial
bacteria. And a healthy gut microbiome is
essential for a strong immune system.
Studies show that NUTRIOSE soluble fibre can
be considered as a prebiotic that supports
the growth and effectiveness of beneficial
bacteria. In short, NUTRIOSE keeps the gut
in good shape, all for our greater comfort.
Its outstanding digestive tolerance makes
it a good partner to fill the fibre gap and
contributes to good gut health. As a prebiotic
– based on the last scientific definition given
by International Scientific Association for
Probiotics and Prebiotics (ISAPP) definition
of a prebiotic as “a substrate that is
selectively utilised by host microorganisms
conferring a health benefit”* – and with
immunomodulatory properties, NUTRIOSE
soluble fibre may support the immune system.
What is the importance of fibre in these health
areas, and what is the fibre gap compared to
recommendations?
“Fibre is an essential nutrient that plays an
important role in promoting digestive health,
blood glucose management, satiety, weight
management, and sustained energy release,"
said Iva François, global market manager
of fibre at Roquette. Despite the growing
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

INGREDIENTS 25
consumer interest in fibre, many people
around the world are not getting enough.
“The World Health Organization recommends a
daily fibre intake of at least 25g per day, yet
studies show that only a small percentage
of people are meeting this recommendation,”
she explained.
In the United States, for example, while 55%
of consumers consider a high-fibre diet
important, only 5% of men and 9% of women
are meeting their daily recommended intake
of fibre.* Similarly, in the United Kingdom,
only 9% of adults are meeting recommended
daily intake, and only one out of three
adults are aware of the recommended
intake.* This fibre gap is a concern given
the important role that fibre plays in
supporting overall health and wellbeing.
As more and more people seek to optimise
their nutrition without sacrificing taste and
convenience, the importance of fibre is likely
to continue to grow. Through education
and awareness initiatives, it is hoped that
more people will be able to meet their daily
recommended intake of fibre and enjoy the
many health benefits that come along with it.
DEVELOPMENTS IN THE PREBIOTIC
MARKET
In recent years, there has been an increase
in global awareness of prebiotics, explains
François. Currently, 54% of global consumers
are aware of prebiotics.* Those who actively
purchase prebiotic products associate them
with various health benefits, including overall
health, digestive health, and immune health.
François added: “Furthermore, prebiotics
as key ingredients are driving innovation.
Between 2018 and 2022, the launch of new
products featuring prebiotics claims has
grown with a compound annual growth rate of
+13% globally. Among the biggest segments
of NPD with prebiotic claims are baby and
toddlers, beverages, dairy and cereals.”*
TARGETING GUT HEALTH AND
IMMUNITY THROUGH NUTRITION
As seen previously, despite the benefits of
fibre, adults do not eat enough of it compared
to the dietary recommendations and the link
between fibres, gut health and prebiotics,
but also immunity is becoming increasingly
apparent through scientific research.
Consumers can target gut health and immunity
through nutrition by first incorporating more
portions of fruits and vegetables every day.
We know that lifestyles have been evolving
over the past decade though, and so there
is also a need for convenient products at
different times of the day that can provide
the increased fibre ingredients we need.
The fibre gap is so big today that we need
fibres from different sources whether it be
from fruits and vegetables or manufactured
products. At Roquette, we are offering a
complementary solution to the provision
of fresh products and the health benefits
are the same in both sources.
The food applicative teams at Roquette have
worked on food concepts with NUTRIOSE
soluble fibre, that can help consumers
achieve taking care of their gut.
Arnaud Kosinski, global technical developer
at Roquette, explained: “Thanks to its
outstanding clinically proven digestive
tolerance, its high solubility, and excellent
process stability (pH, temperature change),
NUTRIOSE can be added to a large range
of food and beverage applications, from
functional drinks to bakery products as well as
nutraceuticals that can be diluted in water.”
NUTRIOSE is a range of plant-based soluble
fibres derived from non-GMO wheat or corn
with a neutral taste to preserve the original
taste of the products. They are simple to use
and easy to supplement most types of food
with fibre. For example, Roquette has created a
refreshing fibre boost beverage with NUTRIOSE
soluble fibre. This high fibre and sugar-free
functional drink has a prebiotic effect (based
on the scientific definition from ISAPP) and
helps maintain digestive health balance. FBA
* References available upon request
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

26
INGREDIENTS
Step into the future
Mineral particles are a perfect example of how
a natural sustainable raw material can also
meet demand for highly efficient processing.
By Carolina Diaz Quijano, director of technical services consumer goods,
Omya International
Sometimes it is the little things in life that
can make a big difference. Therefore, in order
to stay ahead of the curve when it comes
to meeting the future needs of today’s
consumers, food manufacturers must carefully
monitor trends and react accordingly with
innovative new offerings. Here, functional food
ingredients can play a key role. Take mineral
particles, for example; as high-purity raw
materials with origins dating back to ancient
times, they can easily and effectively meet the
growing demands of today’s food industry.
EN ROUTE TO TOMORROW
Back in 2019, market research company
Mintel published a report on global food
trends for 2030. 1 So, four years on, let us see
how accurate those predictions have turned
out to be. Three major developments were
identified in the report: Successful companies
will be those who “incorporate change” and
thus improve the health of the planet, and its
population. Technology will enable consumers
to follow “smart diets”, meaning a construct of
hyper-individualised approaches to physical
and mental health. Finally, consumer trust in
food science and technology will increase, as
these become vital tools for safeguarding food
supply and producing “high-tech harvests”.
BRIDGING THE GAP
Millions of years ago when life first appeared
on Earth, marine organism skeletons and
shells settled on the ocean floor, forming
rich deposits of calcium carbonate in
sedimentary rocks. Over time, the Earth’s
heat and pressure converted these shells
into high-purity, naturally white calcium
carbonates. Today, after careful selection
and monitoring of the right deposits,
these mineral sources can be included in
ingredient portfolios that comply with the most
stringent regulatory and quality standards.
Omya creates consumer goods with additional
health benefits from responsibly sourced
materials, mean that R&D and innovation
are of vital importance. The minerals have
a high elemental calcium content, making
them ideal for inclusion in effective and
proven nutritional supplements. Moreover,
they positively impact both processing
and sensory properties of end products.
FOR THE HEALTH OF THE PLANET
AND ITS POPULATION
As the main component of bones and teeth
and its key role in maintaining the proper
function of nerves
and muscles,
calcium is the 5th
most abundant element
in the human body. Our bodies
are unable to produce calcium, so regular
dietary intake is essential. It is particularly
important for adolescents, pregnant women
and the elderly, as it keeps bones strong and
healthy, and less susceptible to osteoporosis
in later life. In addition, as more consumers
are following personalised nutritional regimes
as a result of intolerances or particular health
issues, this can lead to dietary deficiencies.
By consuming calcium-fortified foods and
drinks, the recommended daily calcium dose
can easily be achieved at most life stages,
without the need to supplement the daily diet.
Today, sustainability is a top priority in
people’s minds and plays a key role in
consumer purchasing decisions. Therefore,
it goes without saying that the food industry
must prove itself capable of making the
right decisions when it comes to protecting
precious, natural resources such as water, soil
and the air that we breathe. Natural calcium
carbonate is a highly bioavailable source
of calcium and an abundant mineral,
as its forms chalk, limestone and
marble, accounting for almost
4% of the earth's crust.
Natural calcium carbonates
not only add health benefits
to finished products, but also
optimise production processes,
resulting in reduced costs,
materials and energy expenditure.
With quarries all over the world,
Omya produces a regional product
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

INGREDIENTS 27
with shorter supply chains,
thus minimising carbon footprint. The use of
these particles also allows for a high-quality,
clean label product. The minerals are also
versatile and can be used as texturisers,
fillers, white colour pigments, flow aids in
powder products to prevent caking, and aid
extrusion in cereal and snack products.
Plant-based foods are still on the rise, as
more consumers are actively avoiding animal
products, either partially or completely.
Vegans, pescatarians, vegetarians and
flexitarians all have their own reasons for
choosing plant-based alternatives, from
health and ethical concerns to animal welfare
and sustainability issues. The global market
for meat and dairy alternatives is expected to
grow strongly in the run up to 2027: sales of
plant-based meat substitutes are forecast to
soar from US$11bn to $37bn between 2019
and 2027, while sales of vegan dairy drinks
are expected to grow from $19bn to $41bn. 2
In vegan milk alternatives, minerals balance
calcium content and contribute to an
authentic look and feel with white
opacity, and anticipated viscosity.
Meat-based alternatives are
becoming increasingly
accepted, too, as
mineral particles act
as a texturiser without
negatively impacting taste.
They also improve the extrusion
quality of plant fibres used to
mimic meat-like structures.
LEAN BUT HEALTHY CUISINE
In today’s busy world, there is still a
huge need for convenience food and
to-go products. Often, these applications
are perceived to be highly processed
and therefore contrary to consumer
demand for healthy and natural offerings.
Here, mineral particles can impress with
their functional properties, which allow for
the replacement of artificial components.
One example is the white pigment titanium
dioxide, an ingredient which has now been
banned in several European countries. Mineral
particles are an ideal substitute when it comes
to coloured foods such as coatings, frostings
or fillings: natural calcium carbonate provides
visible benefits as it acts as a white pigment
that improves opacity and brightens colours.
Another case in point is food that is baked,
grilled or fried at temperatures between
150 and 250°C. This process can form the
chemical by-product acrylamide, which is
potentially carcinogenic and is produced
when carbohydrate-rich substances are
heated to high temperatures. However,
scientific trials have shown that acrylamide
formation is reduced when the product
contains calcium carbonate as a filler,
leavening agent, coating or texturiser. 3
Mineral particles can also facilitate the
formation and homogenous distribution of
fine gas bubbles in extruded snacks and
cereals, which expand to create volume and
crispiness. As little as 0.5% of the ingredient
induces a notable increase in size, resulting in
an improved ratio of raw material input to final
product output. In addition, fine granulometry
of the particles supports texture. Depending
on the amount chosen for the recipe, hardness
and expansion properties can be influenced
to achieve a crispier and crunchier mouthfeel.
End products can also be given a rough,
natural-looking surface or homogenous
appearance, while viscosity can be made
creamier and smoother. While providing an
enhanced mouthfeel, calcium carbonate
also improves the perception of saltiness
or sweetness thus contributing to sugar
and salt reduction in the finished product.
MULTIPLE BENEFITS
“Back to nature” and “keep it simple” are two
phrases that have never been more relevant.
Here, the simple and timeless raw material
calcium carbonate ticks both boxes. All natural
and without any waste, it offers flexibility
for technical manufacturing tasks, helping
manufacturers to efficiently create highquality
food. Meanwhile, consumers benefit
from added health value and optimal taste
– making it a real win-win ingredient. FBA
REFERENCES
1
Mintel: Global Food and Drink Trends 2030
2
https://www.statista.com/statistics/877369/
global-meat-substitutes-market-value/; Allied
Market Research: Dairy Alternatives Market
3
Calcium Salts Reduce Acrylamide Formation
and Improve Qualities of Cookies. Ke- Liang
Bruce Chang1, Jen-Shiang Wang1, Wen-Chieh
Sung. Journal of Food and Nutrition Research,
2014, Vol. 2, No. 11, 857-866 Available online at
http://pubs.sciepub.com/jfnr/2/11/16 © Science
and Education Publishing DOI:10.12691/
jfnr-2-11-16

Raising the bar on
cocoa flavour for
chocolate compounds
Consumers’ preference for premium and high-quality affordable
chocolate confectionery products is increasing these days. To this,
together with the fact that more than 60% of consumers globally indicate
that taste is the most important characteristic of chocolate products, we
asked ourselves how to raise the bar in compounds for a strong cocoa taste
that is still easy to process?
By Nikesh Hindocha, regional
director of AAK South East Asia
Smooth and delicious chocolate is known for
its premium raw materials. As the recipe for
real chocolate products is mainly based on
cocoa butter, manufacturers of compound
chocolate products are limited in what they
can do to enhance the cocoa taste without
affecting the bloom stability and shelf life.
This has led to cocoa butter substitutes
(CBS) being developed for use in the more
affordable alternative to chocolate, more
commonly known as compound chocolate.
But while compound chocolate can overcome
most technical issues and lower the cost of
raw materials, it also has its limitations.
One of the more noticeable differences
between real chocolate and compound
chocolate is found in the sensory aspect —
as CBS is not compatible with cocoa butter,
chocolate compound products made with
CBS contain limited amounts of cocoa
powder instead of cocoa mass to ensure a
shelf-stable product and avoid excessive
softening of the product. This makes the
texture and flavour of compound chocolate
very different from that of real chocolate, and
the sensorial difference is a large contributor
to why real chocolate is perceived as more
premium than compound chocolate.
This also means that manufacturers looking
to minimise the use of cocoa butter in their
end products face a dilemma in providing
consumers with quality chocolate products
that are as close to real chocolate as
possible in all aspects. The issue is further
compounded as manufacturers seek to
maintain low costs, a key factor in producing
compound chocolate which, unlike real
chocolate, requires no tempering.
This is a particularly pressing issue as
consumers typically prioritise taste, texture
and flavour when buying chocolate products.
In fact, a 2019 global consumer survey
conducted by AAK found that more than 60%
of consumers worldwide indicated that
taste was the most important characteristic
of chocolate products.
ENABLE HIGHER AMOUNTS OF COCOA
INGREDIENTS INTO YOUR COMPOUND
To address this issue, AAK has developed
CEBES Choco 15, a plant-based fat to enhance
the taste of cocoa in CBS-based compound
chocolate by increasing the tolerance of
cocoa butter in compound chocolate recipes.
This solution allows manufacturers to premiumise
their compound chocolate products, and
thus elevate their branding. This also presents
an opportunity to elevate the ingredient list
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

with more premium ingredients than those of
conventional compound chocolate.
“We further believe this can benefit the
marketing of the finished product by allowing
cocoa mass to be included on the ingredients
list.” said Nikesh Hindocha, regional director
of AAK South East Asia.
This is a step in the right direction for
manufacturers not just in terms of cost but
also in terms of branding, as the presence
of cocoa mass in a chocolate product is
highly likely to indicate its premium status.
CEBES Choco 15 represents an innovation
breakthrough in the CBS based compound
chocolate segment, where the current limit
of cocoa butter tolerance is 5% in the fat
phase. CEBES Choco 15 is able to increase
the limit of cocoa butter tolerance to 15% in
the fat phase — three times greater tolerance
compared to regular CBS. This makes the
improvement in cocoa butter tolerance
for CEBES Choco 15 more pronounced
and enhances the compound chocolate
sensory closer to real chocolate, creating a
differentiation compared to general CBS.
LONGER-LASTING QUALITY
Also contributing to the higher tolerance
of cocoa butter in compound chocolate
recipes is a component in CEBES Choco
15 that has bloom-inhibiting properties.
This is an improvement from generic
CBS, where obvious bloom develops with
increased cocoa butter content in the fat
phase. With CEBES Choco 15, no bloom is
observed for moulded applications even
after a year when stored at 20°C .
Additionally, CEBES Choco 15 has been
found to possess noticeably better heat
stability (between 33°C and 35°C) than
both generic CBS and cocoa butter,
making it suitable for helping compound
chocolate products maintain their shape
and texture for a longer period. This
allows compound chocolate products to
maintain a shelf life comparable to that
of chocolate products made with cocoa
butter, with no blooming of the products’
surfaces and better shape retention.
HEIGHTENING EFFICIENCY BY
ELIMINATING THE NEED FOR
TEMPERING
Apart from its textural and sensory properties,
another unique feature of cocoa butter is
its need to be tempered in order to obtain
the correct polymorphic form of the cocoa
butter crystals during processing. Poorly
tempered chocolate has a poor shelf life
(rapid fat bloom occurrence), porous texture
and inferior meltdown characteristics.
The need for tempering is due to the triglyceride
structure of cocoa butter, which is
dominated by symmetric mono-unsaturated
triglycerides of the SatOSat type. Tempering
and the subsequent crystallisation processes
determine the quality of the chocolate, as
texture, sensory properties and shelf life are
dependent on the crystalline state of the fat.
With AAK’s CEBES Choco 15, the aforementioned
factors are not a concern for
compound chocolate product brands and
manufacturers. Like generic CBS — and unlike
cocoa butter and cocoa butter equivalents
(CBE) — it does not require tempering,
making production more efficient than that of
chocolate products made with cocoa butter.
CEBES Choco 15 also has a similar setting
time and comparable contraction speed to
CBS, which ensures overall cost-efficiency
despite its premium quality. In addition to
ensuring the perfect texture, meltdown,
appearance, shelf life, and flavour release
in a wide variety of chocolate products,
CEBES Choco 15 boasts a fast crystallisation
speed that results in higher capacity on the
production lines, which is comparable to
generic CBS.
This enables significantly faster production
and therefore makes chocolate products
ready for packaging after just a short
cooling time; it also offers moulding
solutions that feature easy release from
the mould. The aforementioned factors
combined make chocolate products
containing CEBES Choco 15 much easier
and more cost-efficient to produce.
Chocolate manufacturers are thus able to
maintain price competitiveness for their
end products while still being able to offer
customers consistently high-quality
chocolates and chocolate confectionery
goods. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

Maximising confectionery’s
appeal with plant-based colours
Consumers increasingly want to avoid artificial
colours. Victor Foo, general manager at GNT
Singapore, explains how plant-based colour
concentrates can deliver eye-catching shades
alongside clean and clear labels
Colour is key to creating appetising
confectionery. It can help products stand
out on the shelf, showcase enticing flavours,
and influence product enjoyment.
In the modern market, the choice of colouring
ingredient can be every bit as vital. Artificial
colours such as tartrazine, sunset yellow,
brilliant blue, and erythrosine have been used
in confectionery for many years. However,
in countries including China, Thailand, and
Indonesia, there are heavy restrictions on the
amounts, and types, of artificial colour that
can be used. In addition, 56% of Asia-Pacific
shoppers say they associate artificial colours
with a negative effect on their health. 1
More than half (53%) of shoppers in the region
now say the use of natural colours influences
their purchase decisions. 2 Yet even some
natural colours can significantly limit products’
appeal. Carmine is a natural colour that is
commonly used to achieve reds and pinks
in confectionery, but it is made from the
inedible cochineal insect. As a result, it is not
only incompatible with vegetarian, halal, and
kosher diets but fails to match up to modern
expectations on clean ingredient lists.
Thankfully, plant-based colouring solutions can
now be used to deliver a full spectrum of vibrant
shades in almost any confectionery application.
NATURAL COLOURS VS COLOURING
FOODS
Many plant-based colours are officially
classified as natural. These colours are
created by selectively extracting the
pigments from raw materials including
vegetables, fruits, spices, and algae.
Examples include carotenoids – which can
be derived from various fruits, vegetables,
and plants – and annatto, which is created
from the annatto seed of the achiote tree.
Colouring foods, meanwhile, are classed
as a separate category to natural colours
in many parts of the world. They are
made from edible fruits, vegetables, and
plants using only physical processing
methods and water. This means they are
actually edible food concentrates that
can be consumed by the spoonful.
Colouring foods are vegan-friendly, halal, and
kosher. They also qualify for cleaner and clearer
label declarations in most parts of the world,
with no E-numbers required. In Australia, New
Zealand, China, Indonesia, and many other
countries, regulations allow a red colouring food
to be described on the ingredient list simply
as “concentrates (carrot and blackcurrant).”
They can be used to deliver bright shades in
almost all types of confectionery, including
gummies, high-boiled candies, hard- and
soft-panned products, pressed tablets,
and aerated products. In highly aerated
confectionery such as marshmallows,
they will deliver paler, more pastel results.
Colouring foods can also be used in
chocolate, whether colouring the mass,
providing a painted decoration on the surface,
or within sprayed decorations. Dustings
and outer layers can be coloured too.
A PLANT-BASED RAINBOW
Plant-based colours are available in colours
spanning the whole rainbow. There are
various technical considerations to bear
in mind depending on the desired colour
shade and application type.
Red
Red colouring foods are created from raw
materials including radish, black carrot,
blackcurrant, and hibiscus and can provide
a near-exact match for carmine in most
applications. These reds, which are based
on anthocyanin pigments, are not heatsensitive
but can cause a colour shift
with changing pH values. Concentrates
produced from vegetables deliver improved
stability compared to concentrates from
fruits. Red sweet potatoes can be especially
effective due to their excellent stability
and ability to achieve bright hues even at
high pH levels. For marshmallows, which
are typically not acidified, the classic
anthocyanin-containing red shades are
not appropriate, but very good results can
be achieved with alternative red or pink
colouring foods. In white chocolate, red
anthocyanin-containing shades may shift
to slightly more purple hues over time
due to the presence of milk proteins.
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

INGREDIENTS 31
Using a blend of colouring foods can also be
an effective way to achieve the optimal shade
and performance.
important consideration, with low levels
delivering reddish brown hues and higher
levels delivering a darker brown shade.
Orange
Colouring foods can deliver orange shades
using concentrates made from raw materials
including pepper and carrot, which contain
carotenoid pigments. Occasionally, orange
concentrates can shift yellow in appearance
in the presence of high fat, extended heat,
or shear. In such cases, alternative orange
shades can be achieved by blending yellow
and red colouring foods. For carotenoidcontaining
colours, it is worth considering
an antioxidant to support performance
in certain products, especially highly aerated
gums and marshmallows.
Yellow
Yellow colouring foods can be made from
raw materials such as safflower, lemon, and
turmeric. Safflower offers good heat and
light stability. In China, safflower must be
labelled as “Carthamus yellow” in general food
and drink products including confectionery.
Turmeric-based concentrates create vibrant
shades that increase in intensity when
exposed to fat and high temperatures, but
they are sensitive to light and therefore
the choice of packaging is important.
Blue
Spirulina concentrates can be used to provide
a spectrum of naturally vibrant blues in food
and drink applications. To ensure best results
with blue concentrates, it is important to
minimise heat exposure as much as possible
or slightly increase the dosage. In gummies,
the temperature of the mass should be
maintained at less than 80°C and for the
shortest time possible. For hard- and softpanned
confectionery, avoid holding coloured
syrup for any period at more than 65°C.
High-boil candies can require extremely high
temperatures. There are two main methods
to avoid exposing the spirulina to high heat.
Firstly, the spirulina ingredient should ideally be
added to the hot mass when the temperature is
lower than 130°C/266°F. Secondly, a premix
blend featuring two parts colour to
one part syrup (such as corn
syrup or maltitol
syrup) will insulate the colour once it is
added to the hot mass. Spirulina-based
colours are also sensitive to acid. To
enhance performance, ensure that any
acid used in the formulation is blended in
well before adding the spirulina product.
Green
It is possible to achieve vibrant shades
from turquoise to lime green in a wide
range of applications by blending blue
spirulina concentrates with yellow colouring
foods made from raw materials such as
safflower, lemon, and turmeric. As green
features spirulina, it is important to protect
the colour from heat exposure and acid
during the manufacturing process.
Purple
Purple colouring foods are made from raw
materials including carrots, blueberries, and
hibiscus, which offer good heat and light
stability but can be affected by pH levels. It is
also possible to achieve purple and lavender
hues by mixing spirulina concentrates
with red and pink colouring foods.
Pink
Colouring foods made from sweet potato,
carrot, and radish can provide an excellent
source of pink hues in low-pH applications
and are fairly heat- and light stable. Beetroot
concentrates, meanwhile, are not pHsensitive
but heating requirements must
be considered, particularly for high-boil
candies. Some projects may benefit from
a blend of different colouring foods.
Brown
Colouring foods can deliver brown shades
using purple carrot, safflower, and spirulina.
The pH level of the base product is an
PRODUCT FORMATS FOR DIFFERENT
PROJECTS
Colouring foods are available in a wide
variety of formats to suit individual project
requirements:
• Liquids typically provide the best
solution for confectionery. They are
easily solubilised/dispersed and simple
to use in a variety of formulations. They
can be stored chilled or deep frozen;
• Powders can be used in applications in
which moisture needs to be limited.
They can be shipped at a lower cost
than liquids and may be stored at ambient
temperatures;
• Micronised powders are made with a
reduced particle size that allows for
homogenous colours and a more intense
visual impact in applications such as
pressed tablets and chocolate/compound
coatings;
• Oil-dispersible colours feature the same
small particles dispersed in oil for use
in fat-based applications including fat
compounds for chocolate decorations;
• HP products are using for hard-panned
confectionery as they can avoid issues
with drying or recrystallisation during the
coating process.
GNT has been developing plant-based colouring
solutions since 1978 and our EXBERRY brand is
one of the global leaders in colouring foods. We
offer more than 400 shades and our solutions
are used by some of the world’s leading food
and beverage brands.
Our team of professionals offers support
throughout the entire product development
process, while our vertical supply chain
also ensures year-round availability. FBA
REFERENCES
1
FMCG Gurus ‘Custom Survey - Global and
Regional Country Profiles' (Q2 2021)
2
FMCG Gurus 'Custom Survey - Global
and Regional - Clean Label
& Naturalness' (April
2023)

32 ON THE TABLE
The pushback on plastic: A
food and beverage perspective
By Agatha Wong
Plastic plays an important role in the food
and beverage industry; resistant, hygienic,
and flexible, plastic can be found in various
forms of packaging, from bottles and caps
to protective films and containers. However,
the use of plastic in the industry has also
resulted in one of the most persistent sources
of pollution on the environment – according
to the United Nations Environmental
Programme, approximately 36% of all plastics
produced are used in packaging, including
single-use plastic for food and beverage
containers. Yet, 85% of plastic packaging
ends up in landfills or as unregulated waste.
As a response to the issue of plastic waste
and pollution, the Alliance to End Plastic Waste
was launched with the mission to end plastic
waste by "enhancing waste management
capacity and capability by improving collection,
sorting, processing, and recycling systems [of
plastic], especially in underserved regions.”
Nicholas Kolesch, vice-president, projects,
Alliance to End Plastic Waste
“An important objective for the Alliance
to End Plastic Waste is to find solution
models to address the plastic waste
challenge and support the transition to a
circular economy for plastics. To match the
challenge, we are looking for solutions that
are economically viable, socially responsible,
and environmentally beneficial. The set of
new metrics, highlighted in the 2022 Progress
Report reflect the evolving approach that
the Alliance to End Plastic Waste is taking to
evaluate and measure the success of solutions
and to scale and replicate what works,”
explained Nicholas Kolesch, vice-president,
projects, Alliance to End Plastic Waste.
“In its short existence, the Alliance has
learned a tremendous amount about the
implementation of effective solutions.
The good news is that solutions required
are not technically complex in most
cases, and there is a lot of innovation,
ingenuity, and entrepreneurial spirit
available. However, what is challenging is
managing diverse interests and ensuring
everyone is pulling in the same direction
towards what should be a common goal.
Successful projects employ methodologies
that align interests of local government,
the private sector and the communities
being served. Challenging projects tend
to be those where local government is
inconsistent and there is unwillingness
of communities to change behaviour.”
TACKLING PLASTIC WASTE IN ASIA
Since its inception, the Alliance has published
its annual Progress Report summarising the
collective action of its stakeholders around
the world, as well as highlighting the positive
impact left on these communities. This
year is no different; in the 2022 Progress
Report, the Alliance embarked on an evolved
approach towards measuring their impacts,
while also “reflecting [their] focus and
growth as an organisation”. Spanning across
eight geographies – including South East
Asia, Japan, China, and South Asia – the
Alliance has funded a total of 53 projects.
“Asia is a diverse region, with countries
at various stages in terms of their waste
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

ON THE TABLE
33
ideally of segregated waste streams,
investing in material recovery facilities, and
the maximisation of recycling, should be
prioritised. To that end, food and beverage
manufacturers can lend their voices to the
movement to ensure waste is valorised
and does not end up in the environment.
Kolesch raised the "Megloo" containers
created by Kaman, a project partner in
Japan, which aims to cut use of disposable
plastic boxes by 30%, as an example. Made
of lightweight polypropylene that can be
reused up to 100 times, Kaman can track
the number of containers borrowed against
those returned at restaurants or deposit
points using the LINE chat app with a QR
code scan. The containers are then collected,
cleaned, and lined up for their next rotation.
management system development.
Through our work with our partners
across 32 projects in the region, we have
developed a series of solutions that match
unique local circumstances to help end
plastic waste in the environment and
accelerate the path to a circular economy
for plastics,” said Kolesch. “In addition,
we observe that plastic waste reduction
and management has commanded much
attention among governments in Asia.
There are ongoing discussions around
single-use item bans, national action
plans, extended producer responsibility
laws, expanding waste management
systems and setting up targets to reduce
waste leaked into the environment.”
While governments in Asia do acknowledge
the inadequacy of their waste management
systems and are receptive to new solutions,
Kolesch pointed out that they lack
financial resources, technical expertise,
and collaboration between public and
private sectors remain important barriers;
here is where the Alliance steps in.
ENGAGING STAKEHOLDERS
ACROSS THE VALUE CHAIN
The problem of tackling plastic use and
waste in the food and beverage industry
is a particularly sticky one. More than
its attractive physical attributes lined out
at the start of this article, current market
alternatives are expensive and unable to
deliver the same performance in terms of
strength to weight ratio, durability, barrier
properties, heat resistance, and transparency.
That said, Kolesch offered that when faced
with the increasing regulation to reduce the
use of packaging and in particular single-use
plastics, it is important for the industry to
look at their packaging decisions holistically.
“South East Asian countries generate 31
million tons of plastic waste annually and
have the potential to capitalise on the
global recycled plastic market, projected
to reach US$120bn by 2030. As a first
step, food and beverage manufacturers
can play a major role in adopting a ‘trash
to treasure’ mentality – choosing to use
recycled plastics in their packaging signals
a demand for the material, with a significant
downstream effect on attitudes towards
collection and broader waste management.”
Subsequently, food and beverage
manufacturers can continue, or start,
implementing design for circularity principles
and share those solutions and learnings with
the wider ecosystem. But to truly have an
impact on the entire recycling ecosystem,
Kolesch added, the full collection of waste,
In addition, the Alliance also awarded Nextek,
an environmental consultancy based in
London, its Alliance Prize in Circular Solutions
for Flexibles. Its COtooClean waterless
cleaning process uses low pressure super
critical CO2 (scCO2) to resolve contamination
of polyolefin films by removing oils, fats and
printing inks from the film. This enables the
material to be recycled into food-grade
quality resin and put back into use, enabling
circularity for a product that would have
otherwise been downcycled, landfilled or
incinerated. Moreover, the technology has
shown promise to be expanded for use with
other types of food and flexible packaging,
which are traditionally difficult to recycle.
“As demand signallers for recycled
plastics, food and beverage manufacturers
are critical to the success of efforts to
improve waste management and recycling
infrastructure and to push for further
innovations,” concluded Kolesch.
“My hope is to see more members of the
food and beverage industry improving the
recyclability of their plastic packaging and
driving demand for recycled materials. This
is not just the environmentally and socially
responsible thing to do for the communities
being served with their products, it is an
imperative for maintaining competitive
advantage and responding to increased
regulation targeting the elimination of
waste in the environment.” FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

34 ON THE TABLE
Head in the clouds: Syntegon
Technology maximises the
potential of data
Food & Beverage Asia sits down with Johan Nilsson,
CSO of the Syntegon Group and a member of
the board of directors of Syntegon Technology
Services, to understand Synexio, the company’s
cloud-based solution for the collection,
evaluation and visualisation of machine and
production data.
Tell us more about Syntegon Technology’s
approach towards developing digital
solutions for the food and beverage
industry. What are some key elements and
features that the company has focused
on developing?
Nilsson: The food and beverage industry is
one of the most fast-paced and cost-driven
industries and faces dynamic market changes.
This is why we believe in building sustainable
partnerships with our customers – not only to
offer them efficient and future-proof solutions
that match their requirements, but to also
continue the collaboration during the entire
machine lifecycle.
To that end, we developed Synexio, a cloudbased
software solution, to help manufacturers
leverage their shopfloor’s full potential based
on data. It increases the transparency of
production processes by collecting, analysing
and visualising machine and production data.
With this information available, we can identify
improvement potentials together with our
customers in their production and predict
maintenance needs to keep downtimes at a
minimum. Increasing equipment effectiveness
is no longer a guessing game, but a databased
decision. That is where our partnership
principle comes into play; our service experts
combine customer data with our longstanding
technology know-how. Thus, we
help our customers interpret their data and
support data-based decision-making to
make their production as efficient as possible
– and thrive in a competitive market.
Various processing and packaging
companies are creating cloud-based
platforms for data collection, visualisation,
evaluation, etc. What distinguishes
Syntegon’s Synexio solution from its
competitors?
Nilsson: What sets Synexio apart from
solutions of traditional software companies
is our partnership approach. This means our
customers continuously have a Syntegon
service expert by their side to interpret the data,
support them with required modernisations
or retrofits, or provide operator training.
Synexio lays the groundwork for improving
productivity by combining production
data and machine know-how. To best fit
their requirements, manufacturers can
choose between three consecutive service
packages: Monitor, Uptime and Empower,
with each package adding more features to
boost productivity. Should customers want
to scale up their digitalisation levels, they
can easily upgrade to a higher package.
Monitor visualises various KPIs and allows
manufacturers to access current and historical
machine and production performance data
at any time. At this year’s Interpack, we
premiered the second package, Uptime, with
which our customers can identify reasons for
unplanned downtimes and benchmark various
machines and time periods. Additionally,
Uptime’s sustainability monitoring provides
data on power consumption and waste
production, supporting them in reducing
their carbon footprint. Later this year, we will
be launching Empower, the third and most
comprehensive Synexio package. Empower
reduces unplanned downtimes thanks to
condition and time-based maintenance and
supports operators with on-demand training
content and improved troubleshooting.
Syntegon Technology emphasises
partnership as one of three benefits
for Synexio users, making use of
collaboration to analyse and interpret
machine data. Could you further
elaborate on this process?
Nilsson: As an equipment manufacturer, we
know our machines best. We want to ensure
that our customers benefit from our expertise
and collaborate closely with them throughout
the entire machine lifecycle. Our support
does not stop when our customers purchase
a machine. With one of our larger customers,
for example, we implemented regular on-site
performance improvement; the customer had
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

needed to compensate its production output in
Eastern Europe due to political circumstances.
To manage this increase, we first installed
Synexio and collected various production and
machine data, allowing us and the customer to
gain a deeper understanding of the processes.
Secondly, our Syntegon experts examined the
lines on site, analysed and evaluated the data
and thus identified their biggest inefficiencies.
By combining the data gathered with Synexio
with on-site check-ups, we were able to
answer questions like: What type of stop
reasons occur during production most and
how long do they last? What triggers these
and how can we prevent them? Can we adjust
machine settings to enhance performance
and reduce rejects? These insights formed the
basis for a significant and sustainable reduction
of downtimes and rejects, which ultimately
resulted in increased efficiency and output.
In addition to Syntegon’s performance
improvement, our environmentally-conscious
customers especially value our sustainability
monitoring feature: It provides an overview
of data on energy consumption – down to
individual bars, for instance – which in turn
allows not only valuable insights, but also to
calculate CO2 emissions and identify levers
for energy savings. With these technologies,
we really aim at creating long-term added
value that goes further than supplying
packaging equipment. For us, a good
partnership means to bring out the best
in our customer’s packaging processes.
Syntegon’s solutions are, I quote, “securityoriented
and meet the highest data
security standards”. Why is it important
for customers to use a secure, encrypted
platform as the food and beverage industry
becomes increasingly automated?
Nilsson: In an increasingly automated market
environment, data is what creates competitive
advantages – but only if it is collected, analysed
and stored securely. This is why Synexio meets
the highest security standards at all times. A
strong security mechanism for hardware and
software, as well as one-way-communication
only, ensures secure data connection and
collection. In addition, we exclusively collect
basic data, such as machine status and
product count to add another security layer.
Once the data has been collected, encrypted
communication ensures a safe transfer, and
the option of a mobile connection eliminates
any interaction with external customer
networks. On the server, Synexio’s ISOcertified
data management system offers
security during the processing, analysing
and storing of production data with the help
of a well-known and secure cloud provider.
As Web 3.0-enabled technologies are
swiftly becoming commonplace, can
we anticipate Syntegon Technology
bringing on board solutions such as
blockchain or virtual realities to provide an
enhanced experience for its customers?
Nilsson: We are already implementing
virtual solutions in our operator trainings
and online work instructions as an addition
to on-site trainings on the machine. Virtual
on-demand content, for example, enables
operators to perform format changes or
virtual factory acceptance tests (FATs)
without stopping the machine. The benefit
of repeated practice and quick access to
virtual operator manuals is especially apparent
during troubleshooting, as the shopfloor
personnel is able to react faster and keep
downtimes low. Augmented on-demand
content even takes this one step further.
It allows assisted format changeovers and
supports operators with spare part recognition
to simplify ordering new spare parts.
Additionally, teams are able to simulate new
formats. So, as you can see, virtual formats
are a vital part of I4.0 factories and offer
manufacturers countless application options.
What is your advice for potential customers
who might yet be hesitant about using
cloud-based software solutions? Ultimately,
how will Syntegon Technology continue
to support its existing customer base,
while bringing in new users?
Nilsson: With rising levels of automation,
production processes have become too
complex and too fast to be monitored by
operators alone. That’s why there is no
way around digital solutions like Synexio if
manufacturers want to keep their competitive
edge in the years to come. Many are simply
not aware of how much potential lies in
their shopfloor data. By establishing process
transparency, digital solutions lay the
groundwork for improved production processes
and the cost reduction benefits that come with
it: higher productivity, energy and material
savings, less wear and tear of machines
and, ultimately, minimised downtimes.
Nevertheless, we have also observed
that some manufacturers are hesitant
to invest in new IoT-ready equipment. To
make the transition as easy as possible for
them, we have started retrofitting our own
legacy equipment as well as developing
a sensor-based solution for third-party
equipment. The latter allows us to connect all
shopfloor equipment to the customer’s own
Manufacturing Execution System (MES), so that
all information is accessible via one platform.
We want new and existing customers to
experience the benefits of digital solutions,
thus giving customers the opportunity to
purchase only those solutions that suit their
specific needs and budget. They can start
by implementing our basic Synexio package
Monitor and upgrade at any time. It really is
up to our customers to take the next steps
on their digital transformation journey – and
we’ll support them along the way. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

A bird’s eye view of South East
Asia’s poultry protein sector
Watcharapon Prasopkiatpoka, managing director of Cargill’s protein
business in South East Asia, shed lights on the poultry sector in the region,
and how best practices can promote stronger consumer demand.
With alternative protein pegged to become
the next big thing in the protein world,
it can be easy to forget the continuing
significance of the poultry market, and the
business opportunities it delivers. As one
of the world’s fastest growing regions, with
an appetite to match, Asia-Pacific delivers
promising prospects with regard to poultry
products, from Japanese and Korean style
offerings that are popular with Generation Y
and Z consumers, to healthier alternatives.
REGIONAL DEMAND
In South East Asia, Cargill has more than
16,000 team members working together
to deliver sustainable, efficient, and nutritious
protein solutions that meet the region’s diverse
demands.
“We are proud to play our part in making
protein solutions available to consumers
on a large, global scale. Conditions remain
strong for poultry focused producers, farmers
and retailers with signs of continued growth
as consumers seek cost efficient healthier
protein options to combat inflation and
accommodate a more balanced diet,” said
Watcharapon. “In Asia, chicken is becoming
one of the most preferred sources of animal
protein, with consumption rates of more
than four servings per capita per month.”
These figures are bolstered by the region’s
growing affluence. As consumers are increasing
their purchasing power, they are adding protein
products to their diet as a healthy source
of essential nutrients. In fact, according to
Watcharapon, the OECD and FAO have
projected that global meat consumption
is expected to increase 7% by 2023, with
more than 70% likely coming from poultry.
The emerging spotlight on poultry as
a source of nutritional value have thus
spurred various consumer trends as
individuals take to different methods of
consuming poultry. For one, Watcharapon
pointed out that the increase of lunch and
dinner orders by food service customers,
driven by takeaways and deliveries. As a
healthy, affordable, and sustainable option,
chicken comes in as a popular choice
based on frequency of orders – a trend
that he believes will only continue to rise.
Chicken products which are easier and
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

ON THE TABLE
37
quicker to pick up or prepare will become
more popular but convenience will not be the
consumer's sole consideration as ease of use,
nutrition and animal welfare also play a part.
“To support the busy lifestyles of consumers,
we offer a number of pre-packaged, marinated
and pre-cooked chicken products to help
satisfy their desires for more family time
and less cooking efforts,” said Watcharapon.
“For example, our Tip-Top Chicken and Sun
Valley brands launched in the Philippines
and Thailand respectively, offer a choice for
consumers looking for the joys of homecooked
meals. With the option of taking
home fresh or flavoured, they are premium,
easy-to-cook chicken options which
provide consumers with delicious meals.”
Another market that poultry producers should
keep a keen eye out for, especially for this
region, is the halal poultry market. South
East Asia is home to a significant Muslim
population, and with that, Muslims from Asia-
Pacific make up majority of the global Muslim
population and consume up to 90% of the
world’s produced halal food and beverages.
Thus, it is anticipated that halal-certification
will become increasingly commonplace due
to demand not merely in the poultry sector,
but also throughout the food industry.
Watcharapon said: “To meet the demands of
the region, which is expected to grow at a rate
of 7.5% from now till 2030, many of our protein
plants in Thailand and Indonesia have complied
and obtained the necessary halal certification
to enter the broader halal food market.
“It has been a positive growth story for us to
serve customers in these markets and help
our customers and partners achieve their own
business goals. As new opportunities arise, we
will continue to work with our partners, invest
in product innovation and meet the demands
in an innovative and sustainable way.”
A CAW FOR SUSTAINABLE ACTION
The protein sector is inevitably weaved
with concerns of animal welfare and
environmental impacts. With issues such
as broiler chickens, antibiotic use, and poor
living condition making the headlines, the
issue of poultry production is no longer
merely the concern of animal rights activists.
Consumers, too, are paying more attention
to the truths behind their dietary choices.
“Consumers increasingly want to know more
about how and where their food is produced,
and on our part, we believe that increasing
transparency to give consumers the necessary
knowledge to make informed choices when
they decide to purchase their food will give
them the confidence in the sustainability
of our products,” said Watcharapon.
With that being said, Cargill is committed to
its mission of “raising and processing poultry
responsibly”. Focusing on three aspects –
people, planet, and poultry – the company
employs an approach which balances animal
welfare and environmental impact with the
needs of employees, farmers, and consumers.
In addition to providing knowledge and
supporting sustainable agriculture, Cargill
also develops and promotes the quality of
life in the communities which they operate.
On the topic of animal welfare, the
company applies nature-based poultry
farming in accordance to international
standards and customer requirements. For
example, Cargill and one of their customers
introduced farms with more natual light,
bales and pecking objects to facilitate the
expression of animal's natural behaviours.
Responsible antibiotic use is also practiced.
Regarding the sustainability of animal
farming and poultry production, Watcharapon
revealed that Cargill has reduced more
than 3,000 metric tons of greenhouse gas
emissions from the region's operations as
compared to the previous year, through
various methods, including optimising
farms and plants efficiencies.
“We are focused on replicating this success
by methods such as implementing a
combination of genetic and husbandry
improvements, innovating to create
advanced nutrition formulations, sourcing
feed ingredients from sustainable sources
such as regenerative agriculture, and more.”
PROTEIN OF ALL SOURCES
Alternative protein has seen a surge in
demand and attention from consumers as
a new product which delivers a healthier
and greener alternative to traditional protein.
As a company involved in both sectors,
Cargill has had a front row seat in observing
the growth of each market. Ultimately,
the company is committed to providing
nutritious solutions regardless of their
sources: be it plant-based, fermentationderived,
cultivated or hybrids, or others.
“We’ve found that our alternative and
traditional protein businesses are highly
complementary. They reflect our inclusive
approach to the future of protein and
ambition to deliver the best protein to
the most people,” said Watcharapon. "We
introduced PlantEver, a plant-based protein
brand, which offers a range of products
including family favourites such as plantbased
nuggets and plant-based meatballs."
In a nutshell, chicken is an important poultry
source for consumers, with consumers in
South East Asia being one of the strongest
markets to whom producers can deliver.
Combining best farming practices and a
knowledge of the region's flavour trends
and emerging sectors will thus spread the
wings of this market in the long run. FBA

38 ON THE TABLE
In the stars with HOWTIAN’s
cost-effective and delicious
sugar substitutes
Dairy products have seen a
surge in demand in recent
years; meanwhile rising costs
and health concerns have set
tongues wagging on sugar
reduction – can producers
tap into these two compelling
issues to create something
sweet and exciting? Food &
Beverage Asia finds out.
Offering benefits such as digestive,
bone, and dental health, dairy products
have seen an increase in demand in
the past few years. This is, in part, due
to growing consumer education on the
importance of consuming dairy products,
as well as new product innovations such
as flavoured yoghurt, milky drinks, and
probiotic beverages that place a new spin
on the ways one can consumer dairy.
On the other hand, consumers are
concerned, now more than ever, the
ingredients that go into their favourite dairy
products. In a report published by Innova
Market Insights, consumers indicated that
20% of consumers are influenced by “real
ingredients” and “natural” claims when
purchasing yoghurt. This suggests that
while there is increasing demand for dairy
products, consumers also wish to reap
maximum health benefits – ranging from
low in sugar claims, plant-based ingredients
instead of chemical ones, among others.
Tom Fuzer, vice-president of market strategy
at HOWTIAN, concurs with this observation:
“The demand for sugar-reduced dairy products
has been steadily increasing over the last few
years and we expect that this trend will only
continue […] The growth is particularly strong
with yogurt products, where sugar-free claims
have risen by an average of 21% each year. With
the demand for sugar reduction in dairy clearly
established, the market opportunity for such
products has never looked more attractive.”
To that end, HOWTIAN has developed
the SoPure Galaxy-Series, a clean-label,
zero-calorie stevia product range that
enhances dairy applications. Its sweetness
profile closely resembles full sugar; it also
brings out milky notes and prolongs fruity
flavours, while also delivering a rich, creamy
mouthfeel when combined with bulking
agents. Its sensorial properties surpasses
high purity Reb A — at less than half
the cost of Reb M — which is attributed
to its consistent solubility.
“The new Galaxy-Series is the latest addition
to what we call stevia specialties – our
proprietary sweetening solutions that combine
different steviol glycosides into optimised
formulas for a variety of product applications,”
shared Fuzer. “SoPure Galaxy was specially
formulated to leverage the different taste
profile and sweetness intensity of each of our
glycosides into creating an ideal sweetener
and sugar substitute for dairy applications."
Fuzer further shared that HOWTIAN has
worked and continues to collaborate with dairy
businesses to develop solutions for these
new and emerging generation of consumers
who are health-conscious. Besides animal
dairy products, plant-based dairy has also
seen a rise in demand, and accordingly,
HOWTIAN has tested the SoPure Galaxy range
in dairy alternatives to positive results.
SWEET BENEFITS
Sugar is an important ingredient in dairy
products. For ice creams, sugar aids in the
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

ON THE TABLE
39
freezing process and delivers bulk; when
it comes to yoghurt, sugar is added as a
sweetener to counteract the natural sourness
present in live cultures. According to Xue
Xiaoli, senior application manager at HOWTIAN,
replicating these structural aspects of sugar
in ice cream must be considered no matter
what the sugar substitute(s) of choice may be.
In recent years, the price of sugar has risen
as a result of supply chain disruptions and
worldwide inflation. According to Trading
Economics, raw sugar futures in the US rose
“to above 26.6 cents per pound in Sep, the
highest since touching an 11-year high
of 27 cents in late Apr amid supply threats
from the world’s top producers”. Next
season’s crops, they add, will face further
poor growing conditions due to insufficient
rainfall in key producing states in India;
the El Nino effect extending dryness for a
prolonged period, thus pushing cane yields
“to a slump”. In light of these developments,
producers are looking elsewhere for
their sweet-fix – and naturally, sugar
replacements and plant-based sweeteners
have emerged as a choice candidate.
“Although there have been some short-term
fluctuations, the cost of sugar doesn’t appear
to be easing anytime soon due to shortages
in many international markets. More dairy
manufacturers than ever before are needing
to seek cost-friendly alternatives to sugar as a
result,” said Fuzer. “The SoPure Galaxy-Series
is ideal not only for those dairy manufacturers
looking to reformulate and to reduce sugar,
but also for those needing to achieve cost
savings. When compared to conventional
sugar, the use of SoPure Galaxy stevia
can yield up to a 45% reduction in cost.”
On the sustainability front, Fuzer is also
keen to point out stevia as a greener
alternative to sugar as the former requires
less water and land to produce the same
amount of sweetness of the latter.
“Thanks to our ongoing R&D efforts, the
sustainability measures of our newest crop
of high-yielding stevia plants are continuing
to break new ground. Also, HOWTIAN has
obtained FSA (farm sustainable assessment)
verification, which ensures that our raw
material supply is sustainable. At the
moment, we are in the process of LCA and
carbon footprint certification of our stevia
products, with preliminary results showing
that on the basis of equivalent sweetness,
our stevia products produce 80% fewer
greenhouse gas emissions,” said Fuzer.
OPPORTUNITIES ABOUND
For producers who are seeking to
penetrate the Asia-Pacific market, business
opportunities can also be found in sugar
replacements and sweeteners. Local
governments in South East Asia (Malaysia,
the Philippines, and Thailand) have imposed
sugar taxes on sweetened beverages, while
Singapore’s Nutri-Grade labelling system
will curb media advertisements for sugary
drinks – these are control measures in light
of the ballooning diabetes epidemic in the
region. On that vein, producers can tap
into sugar replacements and sweeteners
as a way to innovate and deliver new
reduced sugar products. This, coupled
with the rising demand for dairy products
in the region, will spur the development of
dairy replacements, according to Fuzer.
“APAC is one of the most dynamic and active
regions in the world for dairy innovations,
with nearly a third of all global launches
happening in this part of the world in the
last five years. As Innova reported, the
consumers in the major markets of this region
are highly demanding on certain features,
which manufacturers can turn into huge
opportunities with new product development
efforts aimed at this. For example, 42%
of Indonesian and Philippine consumers
actively seek products made with natural
ingredients, ranking them among the highest
in the world. Additionally, Thai and Philippine
consumers are the most active in seeking
products with low or no sugar claims.”
Prevailing consumer preferences,
government regulations, and rising costs
– these compelling factors are set to
push stevia and other sweeteners to the
fore; and with companies like HOWTIAN
developing cost-effective solutions that
do not compromise on taste and texture,
there is no better time for producers to tap
into reduced-sugar dairy products. FBA

Processing protein
powders with the
vacuum expansion
method
By Dr Ing Hans-Joachim Jacob, senior
expert process and applications at ystral
gmbh maschinenbau + processtechnik
Whether it is a plant-based lactose-free
alternative to milk, vegan ice cream or a
meatless steak, the offer of non-animal
food is continuously growing. The most
important ingredients of these products
are usually plant-based proteins. However,
processing these protein powders poses
a challenge. In order to ensure optimum
product quality, the proteins must be fully
unlocked, starches must be degraded to
the required degree, and agglomerates and
foam must be avoided during production. All
of this is achieved when processing protein
powders in the vacuum expansion process.
A glance onto the shelves of an ordinary
supermarket shows that vegan food has
increasingly taken up space. For example,
as an alternative to animal milk, and in
addition to oat, soy, rice, coconut or
almond drinks, the range offered by food
retailers also includes products based
on plants such as peas, lentils, cashews
or peanuts. Adding to this is a large
number of further vegan products, from
whipping cream and yoghurt to spreads.
While so far vegetable proteins have been
the most important ingredients of these ontrend
products, additional protein types are
expected to gain prominence. This applies
in particular to fermented proteins from
bacteria or yeasts; these proteins have a
neutral taste, are inexpensive and resourcesaving
in their production, easily digestible,
and contain all essential amino acids as
well as vitamin B12, giving it an advantage
compared to plant-based proteins.
With the YSTRAL
Conti-TDS powder
wetting and dispersing
machine, even protein
powders which are
difficult to wet, which
raise dust or are adhesive
can be dispersed
agglomerate-free. The
particle unlocking can
occur in cold or warm
liquid
NOVEL FOODS REQUIRE NEW
TECHNOLOGIES
Alternative proteins are difficult to process, and
they also have very different characteristics.
Wheat protein, for example, is extremely
cohesive, while soy protein is extremely
adhesive. If protein powders of seeds, grains,
nuts and pulses are mixed into water, they are
prone to clogging, agglutinating and foaming.
The proteins are shear-sensitive, but at the
same time, they require high shearing while
being dispersed into the liquid. Therefore,
shearing under controlled conditions is
required in a very short period of time.
To achieve optimum product quality, it is
crucial for agglomerates that are contained
in powders to be instantly broken up fully
when mixed into the liquid, preventing the
formation of new agglomerates from the
outset. Otherwise, these agglomerates
must be broken down subsequently
through long stirring and time-consuming
redispersion, disrupting product quality;
dispersing the agglomerates damages the
quaternary and tertiary structure of the
already hydrated protein, and impairs the
viscosity and texture in an uncontrolled way.
Likewise, the prevention of agglomerates is
also very important with regard to the starch
contained in the powder. The degradation
of starch usually occurs through enzymes,
and occasionally through acids. If powder
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

PROCESSING AND PACKAGING
41
particles are already separated before the
infeed of liquid, and dispersed during powder
induction, the enzymatic degradation of the
starch is supported and thus accelerated.
In case of conventional agitators, injectors
or in-line blenders, however, the particles
always come into contact with the liquid
as compact discharge. This leads to sturdy,
partially wetted agglomerates, which are
difficult to break down. Redispersion then
not only costs considerable amounts of
time and energy; the air, which is contained
in the protein powder, is also dispersed to
form undesired micro foam by this means.
When protein powder is inducted into the
liquid during conventional processing
methods, it either fully flocculates, or
sticks to the machine parts. This results
in local overheating, discolouration or
even burns on rotating parts and a slightly
burnt taste of the end products. A large
part of the proteins that were not fully
unlocked is filtered out unused at the end.
SEPARATION OF POWDER
PARTICLES THROUGH VACUUM
EXPANSION
These problems of conventional process
engineering solutions are avoided when
using ystral’s vacuum expansion method.
Here, the air contained in the powder is
expanded by a multiple, which enlarges
the distance between the particles. The
primary protein particles are separated
before they enter the liquid, wetted on
first contact with the liquid, dispersed in
situ under vacuum, and are subsequently
hydrated without agglomerates
under pressure. The whole
process takes two- to threehundredths
of a second, with
minimal heat input. The powder
is completely disintegrated,
without the formation of
agglomerates and the changing
of texture. The process time
compared to conventional
technologies is reduced here.
Example of a process system
with two bag infeeds, one big bag
station, one YSTRAL Conti-TDS
Inline dispersing machine and
one process vessel with YSTRAL
Jetstream Mixer
Through this dispersion, fewer enzymes
are needed for the degradation of starch
compared to conventional procedures. The
air, which was previously contained in the
powder, is separated from the significantly
heavier dispersion through the centrifugal
effect of the fast-running rotor and coalesces
to large air bubbles, which can easily escape
in the process vessel. Foam, which is usually
generated through protein processing, is
almost completely prevented this way.
VERSATILE PROCESS OPTIONS
The machine and system design from ystral
can be changed to meet to the requirements
of the respective powder type. While the
YSTRAL Conti-TDS – an inline operated
powder wetting and dispersing machine – is
sufficient for the processing of oatmeal, soy
and rice, other powders containing protein
(such as coconut or some pea flour) require
additional dispersing under high shearing
to fully break down the product. In these
cases, in addition to the Conti-TDS, ystral
uses a Z-Inline Disperser, which redisperses
the protein powder, while the entire powder
is inducted at the same time via the
Conti-TDS. The Z-Inline Disperser can be
operated here either in parallel in a separate
circuit, or in series with the Conti-TDS.
The YSTRAL Z-Inline dispersing machine is
used when proteins require a more intense
dispersion
With a special version of the YSTRAL Conti-
TDS, strongly adhesive and agglomerating
powders can also be processed. Compared
to other Conti-TDS designs, no dispersing
takes place at the time of wetting with this
version. The powder is neither in contact
with the rotor nor the stator, but is directly
inducted into the liquid flow at high speed.
This method is called direct injection. The
fluid stream is checked in proportion to the
liquid stream and the proteins contained
within, so as to rule out concentrations that
are too high by induction that is too fast.
This occurs by means of control valves for
protein concentrates or combinations. Nozzles
are used for isolates and pure proteins.
In addition, allergenic and non-allergenic
powders can for example be absorbed
completely separately and processed in
separate liquid circuits. A Conti-TDS can also
be integrated into existing process systems
and be piped with several process vessels
or storage tanks. The disperser can either
be operated inline or in the circuit on large
process vessels, or generate a concentrated
premix in a small batch, which is subsequently
diluted in the main process vessels.
Mechanical processing technology has a
significant influence on the taste, consistency,
mouthfeel, and visual impression of food.
To further improve acceptance of plant-based
products on the market, it is important that
they do not exhibit any deficits compared
to traditional products with regard to these
factors. These demands are met by techno-
logies from ystral and the dispersing of
protein powders in the vacuum expansion
process. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

42 PROCESSING AND PACKAGING
From farm to
machine: How to
reduce food loss at
the manufacturing
plant
Food loss and waste is one of the most urgent
challenges facing the food manufacturing
industry today. Reducing waste is part of the
UN’s 12 th Sustainable Development Goal, which
seeks to ensure sustainable consumption and
production patterns, while the third target
under this goal includes reducing food loss
in production and supply chains (including
post-harvest losses) by 2030. Looking
inside the factory, how can manufacturers
work to optimise their production lines and
eliminate waste from their processes?
By Roberto Franchitti, executive vice-president
of services at Tetra Pak
At Tetra Pak, our mission is clear: to make
food safe and available, everywhere. We take
great pride in being the leading provider of
food processing technology and packaging
solutions. But our purpose extends far
beyond that. We are committed to "Protecting
What's Good" – safeguarding food, people,
and the planet.
A key element of this mission is that our
services business model is entirely built upon
the principles of the circular economy. Instead
of simply selling new processing equipment
to our customers, which often leads to
disposal and waste, we have taken a different
approach. Our focus lies in ensuring that our
processing lines run as efficiently and for as
long as possible. We offer a range of services,
including repair, refurbishment, upgrading
and even reselling of the used equipment
we provide. This has been a 15-year journey,
expanding the services offering, step by step.
The wider trajectory of our industry is moving
towards servitisation, which means we have
the opportunity to explore new circular and
innovative design and business models
based on output rather than assets. We are
constantly challenging ourselves to think
beyond the traditional boundaries, seeking
ways to maximise the value and lifespan of
our equipment while minimising waste. This
can be done at every stage of production; by
streamlining processes, food and beverage
producers can maximise output while
minimising the strain on finite resources.
Clear measurement and benchmarking is one
way to identify if there are inefficiencies or
waste in food production lines. Producers can
then establish methods to minimise product
loss, while reducing carbon emissions and
water consumption. For example, with Tetra
Pak Expert Services, eight food manufacturers
in the Americas managed to optimise their
operational performance and reduce their
CO2 emissions by a combined 7.62 kilotons,
equivalent to 9% of total plant emissions.
Tetra Pak’s suite of waste reduction solutions
includes consumables, plant components
and upgrades, such as water filtration
solutions and consumables for wastewater
reduction at various areas in a customer
plant. Meanwhile, our asset management
solutions for equipment incorporates
customised outcome-based solutions,
maintenance units and remote support. This
increases the uptime of the equipment and
reduces response time alongside repairs and
reuse to prolong the equipment lifetime.
Using problem-solving techniques like these
are key to create sustainable changes across
an organisation. Tetra Pak was recently
recognised by Kepner-Tregoe with an award

Reducing machinery failure is another key
part of minimising food loss. Improving the
performance of machines avoids halting
production, which can commonly lead to
ingredients spoiling before use or vats in
progress being discarded. Interruptions in
power alone can amount to 4% of business
turnover, according to the pan-European power
quality survey. Regular maintenance and the
refurbishment of existing equipment reduces
the chance of equipment failure and the
associated monetary loss, while simultaneously
ensuring that machines last longer
and do not go into landfills.
for excellence for implementing such methods
in food packaging manufacturing.
CREATING EFFICIENCIES FROM
FARM TO MACHINE
More broadly, artificial intelligence (AI)
technologies are also revolutionising the food
manufacturing industry. This has proven
to be effective for sorting tasks such as
identifying edible fruit and vegetables,
employing a range of sensors, cameras and
tapping equipment to establish size, shape,
and colour as they pass through processing
lines. One study found AI could be used to
grade tomato quality with 95% accuracy, far
more efficient than human visual inspection.
With a digital and data-first strategy, manufacturers
can also be more efficient in how they
test their products. By automating some of this
process, the length of time it takes to test can
be reduced, as well as the number of products
that would be discarded as waste as a result.
Data-driven insights have improved our ability
to anticipate changing customer demands
over time. This has facilitated a shift towards
more flexible production lines. The advantage
of product flexibility and customisation
is the ability for factories to cope with
growing product variety and the desire for
personalisation while ensuring optimised
system performance. However, in order for
personalised products to be readily available,
the factory of the future needs to be able to
produce mass customised goods at the cost
of mass production. In essence, manufac-
turing and supply chains will become more
“on demand”. The introduction of mass
customisation enables factories to work
towards a more "circular manufacturing"
process, by only producing what will be used
and eliminating as much waste as possible.
An example of this in action can be seen with
an American juice producer that adopted a
customised total maintenance programme
with Tetra Pak. The result was a 60%-65%
improvement in OEE (Overall Equipment
Effectiveness), equivalent to an approximate
10% reduction in operational cost savings
and more than 5% in waste reduction.
MINIMISING WASTE ON THE
FACTORY FLOOR
Once the maximum yield of a harvest has
been achieved, the production process
can capitalise on the full potential of every
ingredient, so the absolute minimum is
discarded. Tetra Pak has recently worked
with a customer to revolutionise soya milk
production, reducing waste by using the
whole of the bean while also boosting nutrient
content. Importantly, upgrading existing
soya bean lines to take advantage of this
new technology avoids a complete refit of
lines, which comes with the environmental
and financial cost of new equipment.
In today’s landscape of environmentally
conscious consumers, the reduction of food
waste is a compelling point of differentiation.
We are continuously looking for ways to create
value for our customers with less impact over
the value chain. For example, we are working
with beer producers to convert their spent
grains into a value-added new consumer food
product. Typically, this side stream – rich in
fibre and protein – has ended up as animal
feed or in landfill due to its rapid spoilage.
Furthermore, by implementing water-efficient
practices and using cutting-edge technologies,
manufacturers can conserve water resources
while maintaining optimal product quality.
One such technology is the Clean In Place
(CIP) system, which automates the cleaning
process of powder mixers. Rather than relying
on a cleaning solution to clean the mixer,
Tetra Pak’s Air Jet technology achieves this
same result using jets of compressed air to
remove powder particles, which are extracted
from the mixer using a vacuum system. Air jet
technology removes the need for both water
and chemicals in the cleaning process, avoiding
the environmental and financial costs of each.
THE FUTURE
Minimising waste within the manufacturing
process requires a cultural shift within the
company. Across the organisation, employees
need to be united in the common goal to reduce
wastage. They also need to be empowered
with the right tools and technologies to have
an impact.
Success in this area is not only important
for sustainability, it also can lead to a
financial benefit too. Businesses of every
size, manufacturing every type of product,
can set targets and measure their impact
in relation to the UN’s Sustainability Goals,
doing their part to revolutionise the food
system and feed a growing population.
Imagine the possibilities when we can extract
value from what was once considered
waste, closing the loop and contributing
towards a truly sustainable food system.
Together, we can drive meaningful change
and accelerate this transition. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

44 PROCESSING AND PACKAGING
Safe signals in
food industry:
Innovotech optimises
production processes
with LED signal
The CleanSIGN LED signal tower meets
the high standards as required of the food
processing industry
tower from WERMA
The LED signal towers indicates the status
of the production line in common traffic
light colours: red, yellow, and green
The food industry places the highest
demands on hygiene. This applies both to
the employees working there and to the
machines, systems and accessories used.
The need for reliable hygiene standards
and consistently implemented standards
and guidelines is of enormous importance
in this industry. This already starts with
the design and planning of all machines,
components and parts. It is precisely
in this area that the Dutch company,
Innovotech, has developed solutions for
complete plants and machine lines.
Recently, Innovotech realised a large-scale
project for a company active in the food
processing sector. WERMA signal devices
were also used in this project: The LED signal
tower CleanSIGN, which was designed and
developed for use in clean rooms, as well
as in the hygiene and food sector. It signals
in the usual traffic light colours whether
production is running smoothly and if
there are any problems or malfunctions.
A safe and clean matter throughout.
COMPLETE SOLUTIONS FROM A
SINGLE SOURCE
IJmuiden is the largest town in the Dutch
municipality of Velsen in the province
of North Holland and a major seaport in the
Netherlands. Innovotech has been based
here since 2019, solving technical product
problems, creating optimal production
processes and realising both special
machines and complete production lines
– from the first sketch to the last screw.
The company finds it core competence in
the area of the food, where demands for
hygiene and safety are high. It supplies
special machines and complete lines as well
as components and parts to manufacturers
and processors operating in this specific
food processing environment.
Frans Dobbelaer, co-director at Innovotech has
35 years of experience in the field of mechanical
engineering and the realisation of complex
projects. Together with his colleague Rick van
den Berg they manage Innovotech and work
closely with a small team of five people.
PEEL CRABS MADE EASY
A short time ago Innovotech realised a largescale
project for a company operating in
the food processing sector; the company
developed and designed a machine that fully
automates the peeling of grey shrimps. In
addition, the requirement had to be met to
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PROCESSING AND PACKAGING
45
safely and reliably indicate malfunctions
and stoppages with the help of a luminous
signal, with a signaling device that meets the
hygiene standards in this sensitive industry.
Dobbelaer and van den Berg were faced
with a major challenge, as several signalling
devices had already been in use in the
past and could not withstand the high
requirements. The intensive cleaning
process with high pressure and aggressive
chemicals meant that water penetrated the
signalling device, or it failed completely.
CLEAR SIGNALS TO INDICATE FAULTS
van den Berg took up the cause and
searched intensively for a solution,
saying: "I found what I was looking for on
the Internet and became aware of the
CleanSIGN LED signal tower from WERMA.
"I was immediately struck by the fact that
this product was specially developed for
the food industry and meets the high IP69k
protection class – that thrilled me from the
first moment." He thus ordered a sample and
the product was put through its paces.
After successfully passing the first practical
tests, Innovotech ordered the WERMA LED
signal tower CleanSIGN. At almost 90 pieces,
the signal tower not only clearly and reliably
signal the current status of the production
line in the common traffic light colours of red,
yellow and green, it also met all requirements
and standards. For example, the CleanSIGN
has no uneven surfaces, grooves, elevations
or seams where dirt could settle.
According to van den Berg, by using the
CleanSIGN, machine downtimes or malfunctions
are noticed in time and a lot of money and
time is saved as one can react immediately.
He added: "The cleaning-friendly design of
the signal tower also significantly reduces
the amount of cleaning required and
ensures that dirt can be removed easily
and without leaving any residue."
The CleanSIGN's polyamide housing is FDA
(Food & Drug Administration) approved
and therefore food-safe and resistant to
detergents and disinfectants. In addition,
the connection element of the column and
the mounting bracket are made of a single
casting. This avoids additional connection
points where dirt can accumulate.
A MULTITUDE OF REFINEMENTS
The CleanSIGN LED signal tower from
WERMA has been designed and developed
for use in clean rooms, as well as in the
hygiene and food sectors. From the outset,
the existing standards and guidelines
were consistently taken into account, and
hygienic design professionals were consulted
(eg TU Munich, Frauenhofer Institute).
The signal tower has no uneven surfaces,
grooves or seams where dirt can accumulate.
This prevents soiling and significantly reduces
the risk of contamination. A 30° slope of the
housing top and angle ensures that liquids
drain off quickly, cleaning is fast, and it is
easy to see.
van den Berg concluded: "The luminous
signal tower safely and reliably signals the
current status of the production line and
meets all our expectations. Our customer
is very happy and so are we!" FBA
CleanSIGN, signalled in
red, yellow and green

46 PROCESSING AND PACKAGING
Coffee conveyed from bulk
bags to roaster to packaging
The flexible screw conveyor at left transfers roasted coffee beans from the bulk bag discharger
to the grinder, while the conveyor at right moves ground coffee to the bulk bag filler
Mayorga Coffee produces 30 different coffee
roasts, and supports local organic farming
methods by working directly with small,
family-owned coffee growers in Mexico,
Bolivia, Colombia, Costa Rica, El Salvador,
Guatemala, Honduras, Nicaragua and Peru.
“We produce a product that is sustainable, not
only for the planet, but for the people growing
it as well,” said Erin Dall, president and COO.
Mayorga sees its direct purchases, without
complex supply chains, as an important
factor to reducing poverty in Latin America.
conveyors and a bulk bag filler, all from
Flexicon Corporation.
Roasted coffee beans are discharged
from the roaster into open-top bulk bags
and delivered to a BFF BULK-OUT bulk
bag discharger. A forklift then positions
a bag-lifting frame immediately above
the bag, allowing an operator to slide the
bag’s four lifting straps into Z-CLIP strap
holders, and the forklift to lift the frame
– with suspended bag – into receiving
cups atop the discharger’s frame posts.
Founded in 1997 and headquartered in
Rockville, Maryland, the company until recently
operated a second 3,900m 2 (42,000 sq ft)
roasting and packaging facility in Miami, Florida
to produce its premier product, Café Cubano
Roast organic coffee, in vacuum-sealed
brick packs.
The discharger houses a bulk bag spout
interface chute with an integral access door.
With the bulk bag in position, the operator
opens this door to gain access to the bulk bag
spout tie. Once the spout has been untied,
the access door is closed while roasted
beans are discharged from the bulk bag.
To transfer the coffee beans from roaster
to grinder to packaging line, the company
installed a bulk handling system comprised of
two bulk bag dischargers, three flexible screw
CONVEYING OF WHOLE AND
GROUND BEANS
The beans flow from the bulk bag into a
226-litre (8 cu ft) floor hopper, which charges
Flexible screw conveyor (top front) transfers
beans to the grinder, from which a second
flexible screw conveyor moves ground
coffee to the bulk bag filler (rear)
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

PROCESSING AND PACKAGING
47
Operator opens access door and pulls the bag outlet spout through the sealing ring before
untying the spout's drawstring
Flexible screw conveyor transfers ground
coffee from the grinder through downspouting
to the bulk bag filler
Bag strap hooks hold the bag open and stabilise it during filling
Bulk bag discharger unloads ground coffee into a floor hopper,
charging a flexible screw conveyor that feeds the packaging machine
a 4.57m (15ft) model 1350 flexible screw
conveyor inclined at 45° to feed the grinder.
The 90mm (3.5-inch) diameter enclosed
conveyor tube prevents product and plant
contamination. The inner screw is the only
moving part contacting material and is driven
by an electric motor positioned beyond the
point at which coffee beans exit the conveyor,
preventing material contact with seals.
From the grinder, ground coffee gravity
discharges into a 113-litre (4-cu-ft) floor
hopper that charges a second 4.6m (15ft),
90mm (3.5-inch) diameter flexible screw
conveyor, this one equipped with a spiral
designed to efficiently propel the fine-ground
material to a Flexicon model BFB bulk bag filler.
A palletised open-top bulk bag is placed inside
the filler frame, which can be adjusted to
accommodate bulk bags ranging from 914 to
1,828mm (36 to 72 inches) high. Strap hooks,
mounted on each of the four corners of the
fill head, hold the bag open and stabilise it
during filling.
FEEDING THE PACKAGING LINE
Filled bulk bags are forklifted into a second
discharger which unloads coffee into a
226-litre (8 cu ft) floor hopper charging
a 4.7m (15ft) long, 51mm (2-5/8-inch)
diameter flexible screw conveyor to feed
the packaging line.
Low- and high-level sensors on the packaging
machine hopper signal the system's PLC when
to start and stop the conveyor.
Dall said the bulk handling system has improved
productivity and plant cleanliness. “Flexicon
provided a solution that fits within our space
limitations, allows immediate packaging, and
provides for future production expansion.” FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

Keeping food safe
with product inspection
technologies
By Ian Robertshaw, global key account
manager, Mettler-Toledo Product Inspection
Food safety is a top priority in the food
industry, and with increasing consumer
demands for safe and high-quality
products, manufacturers must implement
robust measures to ensure the integrity of
their food offerings. This article explores
the vital role of product inspection
technologies in keeping food safe. By
automating the detection and rejection
of foreign body contaminants, ensuring
precise weight and protecting businesses
through real-time monitoring of all
inspection activities, these technologies
are changing food safety practices.
DETECTING METAL
The presence of foreign bodies in food
can lead to serious health risks and costly
product recalls. To combat this issue,
manufacturers can employ advanced
metal detection systems. These systems
utilise electromagnetic fields to detect
and reject metallic contaminants in
various food products, in a pipeline,
under free-fall conditions, or on a conveyor.
From dry goods like chocolates to wet
foods like dairy products, metal detection
systems can be seamlessly integrated into
the production process, acting as a critical
control point for foreign body detection.
REJECTING FOREIGN BODIES
Metal detection systems excel at detecting
metallic contaminants, but what about
other foreign bodies, such as calcified bone,
dense plastics and glass? This is where x-ray
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

PROCESSING AND PACKAGING
49
inspection technology comes into
play. X-ray systems offer a versatile
solution for detecting a wide range
of foreign body contaminants,
including glass, stones, plastic and
even bone fragments. With the ability
to identify foreign bodies at critical
control points in the production line,
x-ray inspection provides a high level
of food safety. Importantly, x-ray
technology is safe for food products
and does not emit harmful radiation.
ADDITIONAL QUALITY CHECKS
X-ray inspection technology not only
detects a wide range of contaminants
but it carries out comprehensive
quality checks that contribute to
overall food safety. By utilising x-ray
inspection, manufacturers can verify
product integrity, ensure proper filling,
detect missing or broken products
and confirm the presence of inserts
or seals. These additional checks
provide an extra layer of assurance
to deliver safe and high-quality
food products to consumers.
PRECISE WEIGHT
Precision weighing is of utmost
importance when it comes to food
safety, especially for vulnerable
consumers like babies who rely on
specific portions of milk, food or
powder. Integrated into the production
line, checkweighers play a vital role
in verifying the weight of individual
products. By precisely measuring
and rejecting under- and over-weight
items, checkweighers can mitigate
the potential risks associated with
incorrect portion sizes. The inclusion of
innovative load cell technologies such
as FlashCell enhances checkweigher
performance by offering rapid and
accurate weighing capabilities, even in
high-speed production environments.
Additionally, design advancements
specifically for harsh washdown
environments help product inspection
systems to withstand rigorous
cleaning procedures, eliminating any
potential sources of contamination.
This combination of advanced features
completes contaminant detection and
precise weight control checks, even
in challenging production settings,
bolstering food safety efforts.
PROTECTING YOUR BUSINESS
Food safety is not only essential for
consumer well-being; it is also crucial
for protecting a manufacturer’s
business. All product inspection
systems complete real-time monitoring
of all inspection activities and capture
the data. For additional traceability,
innovative software solutions like
ProdX digitally capture and combine
all inspection data, track products
throughout the supply chain and
provide comprehensive traceability in
case of any incidents. The software
can assist a manufacturer to demonstrate
due diligence through regulatory
compliance and facilitate product
safety audits and recalls.
BOOSTING PRODUCTIVITY
Implementing product inspection
technologies not only leads to food
safety but also boosts productivity.
Automation of essential processes
reduces human error, enhances
production efficiency and minimises
the risk of recalls. By streamlining
operations and maximising uptime,
manufacturers can meet consumer
demands effectively while maintaining
the highest standards of food safety.
One example of streamlining operations
plus saving space at critical control
points is integrating a combination
inspection system into the production
line. Based on a manufacturer’s quality
assurance requirements, companies
can benefit from a system which
combines either metal detection or
x-ray inspection with checkweighing.
Manufacturers can save factory floor
space, time and money through having
one training to use the system, a
smaller machine footprint, a reduction
in spare parts and one service
provider to support the machine.
CONCLUSION
Product inspection technologies
are indispensable tools for keeping
food safe and protecting both
consumers and businesses. By
detecting and rejecting foreign body
contaminants, ensuring precise weight
and leveraging digital solutions for
real-time monitoring and traceability,
manufacturers can enhance food
safety practices, comply with
regulations and deliver products of the
highest quality. Embracing the latest
innovations in technology is one of
the keys to protecting the food supply
chain and building consumer trust in an
increasingly demanding market. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

50 PROCESSING AND PACKAGING
Combining pasteurising and
roasting to deliver food safety
and fine flavours
The surging popularity of nuts and seeds
as a healthy snack is driven by increased
awareness of their nutritional benefits.
However, these natural foods, like all
agricultural commodities, carry risks of
microbial contamination. Pathogens such
as salmonella, e coli and listeria are found
in these products. To safeguard consumers
and the growing market's commercial value,
regulatory bodies and industry leaders
advocate for pasteurisation as a necessary
step in reducing food safety risks.
Today's consumers favour natural
pasteurisation methods aligning with the
perceived health benefits of nuts and seeds
consumption. Napasol's pasteurisation
technology offers microbiological reduction
(>5 log) while preserving the raw characteristics
of the products. The technology allows
Napasol users to deliver safe products to
be consumed raw, or they can be further
processed with a roasting and flavouring step.
Roasting as a thermal process does provide
some degree of microbiological reduction.
However, the heat settings required to deliver
a suitable performance are usually detrimental
to the development of roasting flavours.
Typically, low to moderate roasting levels
cannot be attained because the microbiological
reduction at those lower temperatures is
insufficient to reach validation requirements.
In a new development, a Roast Finish process
has been added to the Napasol pasteurisation
line. In this configuration, the product moves
onto a roasting platform immediately after
exiting the pasteuriser. Precisely controlled
parameters can be applied exclusively to
develop roasting flavours and colours.
EFFICIENT HANDLING IN BINS
Napasol's production lines utilise stainless
steel bins, in which the product is loaded
in bulk. These bins feature a perforated
sheet at the base and an open top for
airflow and steam penetration.
The bins automatically move on conveyors
through the line's sections: preheating,
pasteurisation, roasting, and cooling. In the
preheating step, hot air flows through the
bin's base to warm the product. Pasteurisation
follows, using a deep vacuum and high-pressure
steam to reach the desired temperature.
Roasting temperature air is then applied, with
cooling concluding the process. Coming off
the cooler, the product is ready to be packed.
The innovative aspect of Napasol lies in its
bulk processing capability. Each bin can hold
between 750kg and one ton depending on the
density of the product. The scalable process is
available in multi bin configurations of 2, 3, 4,
or 6-bins. For larger lines the bins travel
together as group between sections of the
line with each bin in the group delivering one
ton of finished product per hour. Throughput
increases proportionally with line size to
two, three, four, and six tons per hour.
GENTLE PRODUCT TREATMENT
The product in the bin is protected from
breakage and scuffing and is never in
contact with the processing line. This
avoids accumulating dust, fines and
pieces, reducing cleaning operations to
a minimum, and allows running the line
non-stop for extended periods of time.
Furthermore, section compartmentalisation
allows continuous operation with
successive cycles running with different
recipes or products. This eliminates the
need for line emptying during product
changeover, reducing downtime.
Additionally, there is no waste at ramp up
or ramp down of the process, nor in case
of non-conformity, as bins can be easily
moved off the line and quarantined.
Illustration of the layout of a 1-bin Napasol pasteuriser Roast Finish line. The product in the bin
automatically moves from right to left: from the load conveyor, to the preheater, pasteuriser,
roaster, cooler, and onto the unload conveyor
Bins are filled and emptied offline while
the line operates nonstop. As the product
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

PROCESSING AND PACKAGING
51
is not damaged in the process and no
waste is generated, a minimal down
time is devoted to cleaning the line. As
needed, bins can be cleaned offline.
of a dark roast are beneficial. For the chocolate
industry, for example, dark roasting of nuts
as an ingredient can be desirable to deliver a
characteristic sweet and nutty flavour profile.
CONTINUOUS BATCH PROCESS
With bins automatically moving from
one section of the line to the next, the
process flows seamlessly in discrete
steps. A full set of bins comes off the line,
ready for packing, every 45-60mins.
FLAVOURING
Napasol's air roasting approach offers significant
colour and flavour development compared
to conventional methods. Specific recipe
parameters for each product ensure consistent
delivery of desired organoleptic profiles.
When loading the bins, the operator selects
the recipe to be applied to the product. Bins
moving from one section of the line to the
next travel with a unique cycle number
and their recipe. Because the bins in
each cycle are processed separately,
different product sizes, or types, or recipes
can run concurrently on the line. This
versatility adds efficiency in production.
A report is printed at the end of each cycle
documenting the parameters used. Detailed
records of the conditions applied in each
of the successive process steps ensures
full traceability of the product in the bins.
BULK ROASTING
Bulk processing is unique to Napasol roasting.
Unlike traditional roasting processes where
the product is moving over a hot surface or
moves in a flow of hot air, in the Roast Finish
process the product is stationary in a bin.
The 1-bin Patiswiss AG Napasol line as
seen from the clean room side. At this
station, the bin moves over the round seal
and connects with the roasting air supply.
After roasting, the bin moves forward over
the round seal on the cooling section
For seasoning with salt or spices, the flavouring
can be added before or after the roasting. Inshell
pistachios, for example, are first soaked
in a brine solution before pasteurising and
roasting. For other applications, salting or
seasonings can be added on a seasoning
line after the roasting process.
ENERGY EFFICIENCY AND
SUSTAINABILITY
The hot pasteurised load that moves onto
the roasting platform reduces energy
requirements during roasting. Combining
pasteurisation and roasting in the Napasol
process results in nearly 50% energy
savings compared to traditional roasters.
The source of energy for the roasting air
is steam from the boiler which eliminates
the risk of fire in the roaster. The risk is
further reduced because there is no build
up of dust and particles in the bins.
Roasting is achieved by circulating a large
volume of hot air through the product to
reach roasting temperature. This process is
facilitated because the pasteurised product
moving out of the pasteuriser is still hot. The
Roast Finish process is applied in multiple steps
where air flow, air temperature and exposure
time can be controlled. Reversal of airflow
contributes to evening out the roasting level.
CONTROL OF ROASTING LEVEL
With the wide range of nuts and seeds
proposed to consumers for snacking, it is
essential to achieve the flavour profile desired
for each product. Air roasting delivers a more
even colour and flavour development compared
to dry roast obtained through contact
with hot surfaces and oil roast processes.
Controlling roasting parameters is critical
for delivering consistent flavour profiles.
A 2-bin Napasol line filled with macadamias
as seen from the raw room side. A first bin
of macadamias is already stationed in the
first position on the preheater waiting for
the second bin to move onto the second
preheating position. Once the preheating of
the two bins is complete, they both move
into the pasteuriser. A separation wall
divides this raw room area from the clean
room area that bins move into when exiting
the pasteuriser.
For instance, precise control is needed for
delicate macadamias to maintain their creamy
colour and texture, while still conveying
roasting tones. Pistachios demand careful
heat management to retain their natural
green colour and develop a crunchy texture.
In other applications the big and bold flavours
Another advantage is that there are no
emissions from the roaster other than hot
air. This is a huge benefit for regulatory and
safety requirements in production facilities.
With auxiliaries such as motors and fans
placed outside the production area, the
Napasol process operates quietly and
efficiently. With few moving parts, wear and
tear and maintenance needs are minimised.
With this continuous batch process,
Napasol offers a range of processing lines
for pasteurising nuts and seeds with a high
microbial reduction. With the addition of
the Roast Finish module, roasting colour
and flavour can be controlled. Sustainability
and energy efficiency combined with low
maintenance and operating costs make this
a choice technology for the industry. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

52 PROCESSING AND PACKAGING
Freshly squeezed efficiency
from the juice production line
By Matt Hale, International Sales & Marketing Director,
HRS Heat Exchangers
Orange juice remains one of the most
popular soft drinks around the world, but
challenging weather conditions in 2021, 2022
and 2023 in the world’s major production
regions of Brazil and Florida mean that
the supply chain faces record raw material
costs. As a result, producers will need
to focus more than ever on production
efficiencies in order to maximise margins.
The good news is that the demand for orange
juice remains high, despite consumers in
some markets, such as Europe, moving away
from fruit juices and related products as they
are perceived to be relatively high in sugar
and calories. This fall in demand has been
compensated for by increasing demand
from food processors for the production of
smoothies and flavoured water, which are
generally perceived as healthier choices.
Demand for straight orange juice also
received a significant boost from the COVID
pandemic around the world. Overall, most
analysts predict level, or slightly increased
worldwide demand for the next few years.
have kept local prices high (up to 50% higher
in Jul 2022 compared with the previous year).
In contrast, production from Florida (the
second largest producer of citrus in the world)
is estimated to fall 62% for the 2022/23
season to just 15.7 million boxes. 3 This
represents the largest fall in production in
110 years. The reasons for Florida’s reduced
production are related not just to weather
(orange groves have suffered damage from
hurricanes, frosts and insect damage), but also
to citrus greening disease, a bacteria which
causes fruit to shrivel and fall from the tree
before it is ripe. The number of Valencia orange
trees in Florida has also fallen from 36 million
in 2006 to just 30 million today as real estate
and land prices in the State persuade many
growers to cash in the value of their land. 4
DIFFICULT MARKETS
It is no wonder markets are nervous, with
orange juice futures matching historical highs
in New York at the end of 2022 with increases
of 50% or more compared to the previous
year. According to some estimates, US orange
juice production alone will fall 6.5% to 215,000
tonnes for the current year, although stocks
of juice are expected to remain stable. 5
All of these factors mean that orange juice
producers, whether using concentrate or
PRODUCTION CHALLENGES
The trouble for the industry is that despite
this buoyant demand, the last couple of years
have seen reduced fruit output from the major
production areas of Brazil and Florida. Other
less important producers are also struggling,
with European production also down this
year, in line with a longer-term trend.
Brazil, the world’s largest grower of citrus fruit,
suffered significant frosts and droughts during
the 2021 growing season, but production
is projected to bounce back by 20.5% to
317 million boxes for the 2022/23 season. 1-2
However, the final effects of a warmer winter
season, which saw higher than normal levels of
fruit drop still have to be assessed. At the same
time, lower-than-normal stocks from 2021/22
The HRS MI and MR Series of pasteurisers can reduce energy costs by
up to 40% compared with some alternative systems
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

PROCESSING AND PACKAGING
53
frozen not-from-concentrate (NFC) juice,
face an increase in raw material costs of
around 50%. Add this to the global energy
crisis following Russia’s invasion of Ukraine,
which saw energy prices rise as much as 60%
for oil and 400% for natural gas in Europe
(although prices at the start of 2023 were
much closer to pre-invasion levels), and
producers are in the front line of food inflation.
Faced with unavoidable rises in input
costs, not all of which can be passed on to
customers or consumers, manufacturers
must make every effort to maximise the
efficiency of processes such as remelting and
pasteurisation. At the same time, they need
to maintain the key quality characteristics
of the juice, even though chemical changes
begin as soon as the juice is squeezed. HRS
Heat Exchangers produce a range of energy
efficient equipment for orange juice processing.
PASTEURISATION OPTIONS
Thermal treatment, sometimes known
as “flash pasteurisation” is the preferred
technique for making premium juice. The
HRS MI and MR Series of pasteurisers
use food-grade, multi-tube, corrugated
heat exchangers to speed up the heat
transfer in pasteurisation systems. These
corrugated tubes create extra turbulence
in the fluid as it flows through the tubes.
This extra turbulence means that the orange
juice can be heated up to pasteurisation
temperature much faster – typically by up
to 30%. Because of the high heat transfer
rates of the corrugated tube technique,
HRS’s pasteurisation systems use water
at a lower temperature to reduce the
risk of product damage. Another benefit
of higher heat transfer rates is that the
system footprint can be reduced by
using shorter heat exchanger pipes. The
shorter length of the heat exchanger also
results in a reduction in pressure drop,
which saves pumping power and further
reduces energy costs – often by 40%.
One issue with flash pasteurisation is that it
still takes time to evenly heat the product,
adding to the total processing time and
increasing the risk of adversely altering the
product’s organoleptic properties. In contrast,
ohmic heating, which uses electricity to
heat the product rapidly and uniformly, has
been scientifically shown to be effective
while maintaining flavours and quality.
The HRS ohmic system works by passing
electricity between two electrodes in the
product in a 1m ceramic tube, so the electricity
has to pass through the product. The result
is that the juice is heated up to 105°C within
one second. It is then held at this temperature
for four seconds before being cooled. Ohmic
technology itself is not new, but the HRS
system uses the latest electronics to ensure
that the temperature curve is smooth,
which not only preserves product quality
but also improves process efficiency.
RAW MATERIAL HANDLING
The HRS I Series offers options to de-pack
and crush (the IC Series) then melt (IM Series)
frozen fruit juice (a process also sometimes
known as re-melting) ready for storage or
further processing. The IC Series features
a roller conveyor which feeds individual
drums into a tipper that empties them into
the crusher. Here, a spiked roller crushes
the solid ice into an icy slush, which is then
transferred to the IM Series re-melting device.
Based on HRS’s tubular heat exchanger
technology, the IM Series raises the
temperature of the juice from frozen to around
4°C in 90 seconds. From here, the cold liquid
juice can be pumped to a holding tank, or
straight into the next process step. FBA
The HRS ohmic pasteurisation system heats
juice to 105°C within one second
The HRS IC Series is capable of crushing
up to 12,000 litres of frozen orange juice
concentrate each hour
REFERENCES
1
American orange production is measured in
boxes, with each box weighing 90 lbs (41 kg).
Therefore, there are 23.4 boxes per metric
tonne.
2
https://www.mintecglobal.com/topstories/2022/23-brazilian-orange-crop-isstill-forecast-to-rise-despite-the-currentthreat-of-drought
3
https://www.freshfruitportal.com/
news/2023/05/15/florida-orange-productioncould-be-down-62-in-2023/
4
https://www.foodindustry.com/articles/whythe-orange-juice-market-is-struggling/
5
https://www.globenewswire.com/en/news-
release/2022/02/02/2377550/0/en/Global-
Orange-Juice-Market-2022-U-S-Prices-Soaron-Low-Output-in-Florida-IndexBox.html
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

54
FIRST LOOKS
Tailor-made solution: First igus e-chain rack from additive
manufacturing
Printed in just 36 hours: the
readychain p-rack enables
customers to benefit even
faster from the advantages
of a customised transport
and assembly rack.
In production, downtimes are expensive. For
manufacturers of items such as machine
tools, it is therefore important for system
assembly work to be as quick and efficient as
possible. The readychain rack is a modular
assembly and transport rack for harnessed
energy supply systems, one that igus has
been offering for ten years. Now, igus has
developed a solution that is simpler and
faster, with various customisation options:
the first 3D-printed readychain p-rack
(printed rack). It can be adapted to customer
requirements with millimetre precision.
Bringing ready-to-install energy chain
systems to the machine quickly and
safely is the goal igus was pursuing
when developing the readychain rack. It
saves many work steps, greatly reducing
process costs and assembly time.
"More and more companies are looking
for new ways of optimising processes to
increase efficiency and reduce costs," said
Christian Stremlau, head of business unit
readychain and readycable at igus. "We
want to support our customers by offering
them a quick solution for transporting and
assembling our ready-to-install energy
supply systems that is completely tailored
to their needs. Therefore, we have now
developed the first e-chain rack from
additive manufacturing. It is a very simple,
flexible addition for readychain customers,
enabling them to benefit from the advantages
of a customised solution even faster. All
attachments are printed within 36 hours."
INDUSTRIAL CUSTOMISATION WITH
NO MINIMUM BATCH SIZE
Additive manufacturing offers many
geometric possibilities. Thus, modules
precisely tailored
to the application
can be produced to
the millimetre.
"This gives customers
complete freedom in
p-rack design," said
Stremlau. "It can have
an ergonomic design
with rounded shapes
- without interfering
contours or sharp
edges to present
an injury hazard.
Additional elements,
such as holders for
tools, small parts or
lettering can also be
printed as required."
Users save not only
time and money in
advance on such items
as design, but also
the trouble and effort
involved in subsequent
adjustments. There
is no minimum
batch size for this installation solution.
"The great advantage for customers
is that we provide everything from a
single source - and quickly. Design
and production are on site at igus. We
have our own design engineers and
our own 3D printing department, which
means more flexibility combined with
short communication channels and
throughput times," added Stremlau.
SMOOTH-OPERATING DESIGN
REDUCES INSTALLATION TIME
The p-rack is not only manufactured
much faster, but is also much lighter
than its metal predecessor. The weight
reduction (up to 80%) conserves resources
and makes handling much safer and
easier. The smooth-operating design also
reduces installation effort by up to 66%.
Installation time reduced by 66%, weight
by 80%: the first e-chain rack from additive
manufacturing is a fast installation solution
for igus energy chain systems with almost
unlimited customisability (Image: igus)
Assembly and disassembly are carried out
without additional hand tools. The weight
reduction and modular design also saves
volume and transport costs for the return.
Despite its lightweight construction, the
3D-printed frame is highly resilient.
To ensure its strength, the p-rack, like all
igus products, have been tested in the inhouse
laboratory. All attachments can also
be printed from cornstarch, which are robust
and rustproof. It can also be composted or
entirely re-granulated and reused. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

FIRST LOOKS 55
Balcony cartoner Gran Sonata for
advanced food application
The latest intermittent cartoner by ELITER
features multi-axis servo technologies and is
highlighted by a balcony and drop-through
structure that allow maximum accessibility for
maintenance, cleaning and hygiene.
ELITER Packaging Machinery has
provided solutions for secondary
packaging automation with its
latest intermittent cartoner that
meet the specific needs and
requirements of the food industry.
The Gran Sonata balcony cartoner
is an upgraded intermittent motion
cartoner designed for the cartoning
process of food products. It is capable
of accommodating carton sizes
up till that of 12-inch pizzas. The
machine features a multi-axis servo
drive system and hygienic stainlesssteel
structure, making it an ideal
option for the cartoning automation
of food products. Furthermore, the
balcony and drop-through structure
allow maximum accessibility,
cleaning and maintenance.
“The standard version of the Gran
Sonata balcony cartoner comes in
complete SUS construction and
can be optionally customised as
washdown to IP65,” commented
Huang Lingmeng, head of R+D+I
engineering at ELITER.
The Gran Sonata balcony cartoner
features servo technologies that
offer a high level of efficiency and
flexibility; it is also low-maintenance and
lubrification-free. The machine can be
incorporated with an advanced automatic
size changeover that allows supported,
fast, and repeatable format changes.
Standard Features of the Gran
Sonata balcony cartoner
• Hygienic stainless-steel
structure and frame
• Walk-in balcony and drop-through
design with maximum access
for maintenance and cleaning
• Coverage up till a carton size
of 320x320x100mm
• Focke Meler B4 glue melting system
• Fixed but adjustable carton
magazine with the full range of
sizes covered by three magazines
• Siemens SINAMICS multi-axis
servos and corresponding
programmable logic controller,
human-machine interface, multiaxis
servo synchronisation module
Optional Features
• Perforated stainless steel safety doors
• Customisation options to
cartons sized 320x320x130mm
• Nordson Mesa or Nordson
ProBlue glue melter
• Washdown to IP65
• Additional fixed carton magazine
• Extended and powered carton hopper
• Servo-supported, motorised
changeover sets FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

56
FIRST LOOKS
Experience the new compact class with the TX 6 series
Compact, versatile, networked: The
new MULTIVAC traysealers deliver
performance with an efficient use of
available production space. Just like
the existing TX 7 and TX 8 series, the
space-saving new arrivals in the
product range meets customers’
demands in terms of reliability,
hygiene and ease of operation.
These compact traysealers were
launched in view of current
economic challenges and the
associated explosion in costs.
“Thanks to their small footprint,
they make a major contribution to
increasing output in the smallest
of spaces – and all this on a very
sustainable, flexible and costattractive
basis,” said Franziska
Schreiber, product manager at
MULTIVAC. With this new release,
MULTIVAC has completed its product
range in the TX class, which began in
2019 with the fully automatic TX 710.
PERFORMANCE AT THE
HIGHEST LEVEL
These new models can be easily
integrated into a wide range of
production environments thanks
to their compact construction –
and even designed as a two-track
solution for still greater efficiency.
Both models are equipped with
servo drives, which guarantee
high speed and gentle product
handling over the long term. The
intelligent machine control and die
concept – the X-tools – ensures
a good return on investment.
Moreover, the TX 610 and TX 620
are designed for use with MULTIVAC
Smart Services and MULTIVAC Line
Control – both of which are tools for
providing maximum transparency
and very efficient line operation.
When compared with the existing
TX range available in the market,
the TX 6 series has been completely
redeveloped with the aim of producing
a compact and cost-effective solution.
“The design language, functionality
and areas of application are however
based on their bigger brothers, the
TX 7 and TX 8 series,” emphasised
Schreiber. What distinguishes the TX
610 from the TX 620 is the machine
length and the usable size of the die.
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

FIRST LOOKS 57
benchmark in this class in terms of reliability,
flexibility and future-proofing, MULTIVAC is
making good on its promise with this new
product family as well,” said Schreiber.
SUSTAINABILITY WITH POTENTIAL FOR THE
FUTURE
The compact traysealers have been designed for
sustainability: Firstly, their long lifespan is an important
factor in this context, and secondly depending on
the application, there is no requirement at all for
compressed air or cooling water, thus saving resources.
The machines can run trays from a wide range of
materials very reliably and without any limitations,
and these include for example paper- and fibrebased
materials as well as plastics. The range
of applications extends from sealing-only
through to modified atmosphere packaging and
right up to MultiFresh vacuum skin packs.
The new TX 620 was shown for the first
time at interpack 2023. It was the core
element of a complete line solution on
the MULTIVAC main stand. It packaged
ready meals under modified atmosphere
in a sustainable cardboard tray, which
was sealed with a thin recyclable film. The
manually pre-filled trays were fed into the
traysealer on a MULTIVAC conveyor system.
A L 310 labeller was used to apply a top and
bottom label onto the MAP packs. A vision
system, also manufactured by MULTIVAC,
checked the applied labels immediately,
so that any faulty packs could be ejected.
The good packs then arrived at a MPS 102
pack stacker, which automatically stacked the packs, thus simplifying
and accelerating manual box packing at the end of the line. FBA
STRONG EXPERTISE
FOR SENSITIVE PRODUCTS
EASE OF OPERATION WITH A PROCESS
RELIABILITY
The clear operating concept of the TX 6 series provides
logical process sequences, reducing opportunities for
incorrect operation. The HMI makes controlling the
machine easier, since many pack and process parameters
are configured and can be called up very quickly.
The conversion of the machines to different pack
formats without the need for tools also contributes to
efficiency and safety – just like its simple cleaning
and maintenance design, since all machine components
are easily accessible.
“Thanks to the launch of the TX compact class we are
able to fully satisfy the rising demand for compact tray
packaging solutions, which are required to increase
production efficiency in the smallest of spaces. Since
the TX 6 series with its minimal footprint sets the
Sidel’s long-standing expertise in sensitive drinks makes us the only
partner to enhance your line safety and performance.
With over 45 years of aseptic packaging experience, 3 in-house R&D
labs and 5 packaging centers, we continuously innovate to satisfy your
needs and provide you with unparalleled support.
We offer food safety solutions and services that maintain
the lowest total cost of ownership without compromising
on simplicity, flexibility, and sustainability.
So, meet the challenges of the growing market for healthy and
nutritious, long shelf-life drinks, such as juices, nectars, soft drinks,
isotonics, teas, and liquid dairy products by leveraging our worldleading
excellence today.
sidel.com
Sidel
Aseptic Combi Predis
FDA approved
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

58
FIRST LOOKS
New skin film
quality for meat,
fish with adapa’s
SkinFresh Top Expert
range
Skin films are a popular choice for packing
premium meat and fish products due to
their premium appearance on the shelf and
potential for resource savings. In order to
meet the demands of its customers, adapa
Group has revised its SkinFresh Top range
and now offers the SkinFresh Top Expert.
A PREMIUM LOOK FOR PREMIUM
PRODUCTS
Skin packaging is the first choice for
presenting high-quality meat and fish
products. The transparent and fitting films
enclose the packaged product like a second
skin, allowing it to be inspected from all
sides. The premium look also characterises
High quality fresh
meat and fish are
protected with the
SkinFresh Top Expert
(Image: adapa)
adapa’s newly revised SkinFresh Top Expert range works on all common substrates and
delivers significant aesthetics (Image: adapa)
the presentation at the POS: meat, fish and
more are gently secured in the packaging
and protected from drip loss by the
tight-fitting, high-gloss film. This enables
them to be presented in an upright or a
hanging presentation. Another advantage
of Skin is its improved shelf life compared
to other common packaging methods.
Finally, Skin can also be used for packing
ready meals that can be microwaved
in their packaging with suitable film.
DIVERSE APPLICATIONS, STRONG
PERFORMANCE
adapa's SkinFresh Top Expert range
covers all common applications. The
modern films for packing fresh foods
such as meat, poultry, fish and cheese,
as well as plant-based products and
convenience dishes, now feature a new
formulation for even better processing
on all packaging lines. The SkinFresh
Top Expert range includes transparent,
glossy and even printable PE-based
films with a barrier that tightly enclose
the product without tension. Elastic and
robust, they can be used for food products
of various heights and are also suitable
for packaging products with bones. The
skin films are available in film thicknesses
between 80 and 150µm and seal reliably
to PE sealing layers or APET and PP
mono films and trays. For material-saving
and thus resource-saving applications,
the film thickness can be reduced while
maintaining the same performance.
CONCENTRATED KNOW-HOW,
CONTINUOUS DEVELOPMENT
adapa combines the knowledge of
established European companies in the
flexible packaging sector. The companies
uses its access to various technologies
and technical knowledge to serve the
market for flexible packaging solutions
with innovations, and continuously
develop established products.
Users who want to see the skin films
for themselves using their own product
as an example can use the services
offered by adapa’s PackScience Center
in Kempten and see the films in action
live on traysealers or thermoformers in
advance. There, machinery is available for
extensive testing under the supervision
of adapa’s team. adapa’s technical
application service also provides support
on the customer’s premises, enabling
the optimum parameters for the selected
film to be determined on the existing
machines. In this way, premium products
in premium skin packs can be shown off
to their best advantage at all times. FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

FIRST LOOKS 59
Sidel unveils StarLITE R for carbonated soft drinks
To help carbonated soft drink (CSD)
packaging producers embrace
material circularity, Sidel has launched
StarLITE R – a 100% rPET bottle.
Sidel’s StarLITE family is evolving to
address the challenges associated
with working with recycled content.
StarLITE R allows CSD producers to switch
to rPET bottle production with ease and
efficiency, while significantly reducing the
impact on product quality or packaging
integrity.
EMBRACING 100% RPET
With over 45 years of experience in the
blowing and PET packaging sector, Sidel
has developed a deep understanding of
recycled PET resin characteristics and
its impact on bottle production. Laurent
Naveau, packaging innovator leader at
Sidel, commented on the challenge rPET
resin can present the packaging industry:
“The characteristics of rPET are impacted
by several factors. Firstly, by seasonality.
Consumption habits fluctuate over the
course of the year impacting the product
category mix. And secondly, by different
PET collection models which means that
post-consumer PET material bales will
vary from region-to-region and even
country-to-country. The recycling process
and equipment used will also influence
PET resin. All these factors can pose new
challenges for manufacturers looking to
produce bottles with rPET content.”
In addition to common CSD bottle
manufacturing challenges such as stress
cracking, roll out and bursting during
blowing, a higher temperature is also
required to process rPET. Consequently,
packaging manufacturers can experience
reduced control over rPET material
stretching and distribution of the
substance in the bottle-making process.
Traditionally, greater variability in rPET
resin leads to a narrower process window
and lower bottle quality. However, Sidel’s
base, StarLITE R, ensures efficient
rPET bottle production by restoring
a much wider process window. The
StarLITE R design is easier to blow as
it can be done within a wider range
of parameter settings on the blower
achieving a much higher quality bottle.
HIGH PERFORMANCE RPET
BOTTLE BASE
To achieve a high performing rPET
bottle base, StarLITE R features an
optimised mould base profile and
uses a stretch rod end design.
The new mould base profile allows for
perfect material distribution through
advanced stretching and a high base
clearance for optimum stability. The stretch
rod end design has improved the preform
end-cap material stretching and ensures
accurate injection gate centering on the
bottle. Finally, the combination of grooves
and venting holes allows for highprecision
base feet formation.
The new bottle solution also
utilises dual external and internal
bottle base cooling to ensure a
perfect shape.
Externally,
the process
uses a mould
base cooling
circuit that
focuses on the warmer bottle base
zones and internally a hollow-stretch rod
requiring no additional air supply is used.
Naveau added: “StarLITE R is designed to
offer carbonated soft drink manufacturers
the opportunity to embrace rPET. Sidel’s
new design bottle base achieves greater
protection against deformation, increased
resistance to bursting and optimum stability,
while guaranteeing product quality.”
SMOOTH TRANSITION
Utilising Sidel’s expertise, the new bottle can
be easily installed on existing production lines
and adapted to fit current bottle designs.
The solution is compatible with Sidel’s blow
moulders, EvoBLOW, Universal and Series 2
and suitable for high-speed productions.
CARBON FOOTPRINT REDUCTION
Lifecycle analysis shows that PET already has
the best carbon footprint of all the packaging
materials currently available and is the only
food-grade, bottle-to-bottle plastic resin.
Achieving full circularity at scale will make
PET an even more sustainable choice since
rPET reduces environmental impact up to
four times more than virgin material. FBA

60
FIRST LOOKS
Munson launches
screen classifying
cutter with
double-width
infeed hopper
The new Munson model SCC-15-
SS screen classifying cutter with
a double-width infeed hopper
accommodates conveyor-feeding of
irregular shapes and sizes of hard, soft
and/or fibrous materials by gravity.
The 76cm-wide hopper funnels
materials into a 38cm-wide throat
positioned over a 279mm diameter
solid-mass rotor containing
staggered parallelograms, each
of which holds two, 12.7mm-wide
cutter tips that are easy to replace
using one machine screw.
Infeed hopper length is twice that of the feed throat to accommodate conveyor-feeding of
irregular shapes and sizes of hard, soft and/or fibrous materials
As material enters the infeed
chute, it is subjected to successive
mechanical shearing against bed
knives until small enough to pass
through bedscreen apertures,
resulting in uniform size reduction
from coarse down to 20 mesh with
minimal fines or heat generation, at
high rates with reduced energy use.
Bedscreen perforations range from 0.8
to 51mm in diameter and up to 76mm 2 .
The shaft rotates at 30 to 3600RPM,
producing up to 14m 3 /h of sized
product, depending on application.
The cutter is fabricated with
material contact surfaces of #304
stainless steel, and is powered by
an optional 5kW gear motor drive.
Commonly-reduced materials
include bulk foods, spices, sugar
cane and hemp stalks, tobacco,
plastics, batteries, brake pads and
compounds, chemicals, clays,
coal, minerals, detergent blocks,
fibreglass insulation, filter cake,
gypsum, ceramic honeycomb filter
All of the 30 interlocking parallelograms, each holding two cutter inserts, rapidly reduce coarse,
friable, and fibrous materials into uniform particle sizes
media, carbon/aramid fibre, leather, 1524mm or 1829mm, in addition to mini
glass bottles, trim stock, wood
cutters for low-volume and laboratory
products and thermoplastic scrap. applications, and magnum cutters
with 457mm diameter rotors for higher
Also offered are SCC models with production rates. All are offered in
279mm diameter rotors and throat industrial, abrasion resistant and foodgrade
construction. widths of 254mm, 763mm, 1219mm,
FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

SHOW REVIEW
61
Seafood Expo Asia launches
largest edition to global
suppliers and regional buyers
Featuring 362 exhibiting companies from 41
countries and 28 national and regional pavilions,
the 11th edition of Seafood Expo Asia kicked-off
events for the seafood industry in Asia with an
exhibit hall 86% larger than in 2022.
Seafood professionals from around the
world gathered for three days of networking
and business opportunities at the 11th
edition of Seafood Expo Asia, which took
place from 11-13 Sep at the Sands Expo
and Convention Centre in Singapore.
This year’s exhibit space was 86% larger
than last year’s exhibit floor, with 362
exhibiting companies from 41 countries,
including new participating countries from
Brunei, Faroe Islands, Greece, Mauritania,
Nicaragua, Sweden and the United
Kingdom. The expo featured 28 national
and regional pavilions – eight pavilions
more than in the 2022 edition– with new
representation from Australia, China, Japan,
Korea, Netherlands, Norway and Poland.
“The event has grown considerably over
last year and is the largest edition in the
history of the event,” said Wynter Courmont,
vice-president of seafood at Diversified
Communications. “This is a great testament
that seafood suppliers find value in the event
to grow their business in the Asian market.”
Seafood buyers who attended Seafood Expo
Asia comprised owners, executive purchasing
managers, category managers, private label
program buyers and equipment and packaging
buyers from retail and foodservice companies
including restaurants, supermarkets, hotels,
catering services, as well as importers,
distributors and seafood markets.
Courmont commented: “In addition to the
variety of seafood products represented, we
also see different forms of products – be it
fresh, frozen, canned, or dried. Exhibitors are
demonstrating the innovations within their
product line, and many of them are looking to
be more sustainable in their practices.
Therefore, we also see the respective
certification as they adapt to the changing
needs of consumer preferences.”
In addition to a large exhibit hall, this year’s
edition hosted a conference programme
highlighting topics around consumer trends
in Asia, artificial intelligence (AI), technology,
aquaculture, finance and funding, sustainability
and traceability.
“We hope that attendees will take away
a heightened awareness and greater
understanding of these issues, as well as a
willingness to collaborate and work together
to solve these challenges that the industry
may face, from a pre-competitive perspective,”
shared Courmont.
Throughout the day, attendees also experienced
a series of engaging events including culinary
and product demonstrations to learn about
specific species and how to prepare them, the
product showcase where suppliers’ products
for the Asian market were displayed alongside
the most innovative products at the Expo
that are part of the Seafood Excellence Asia
Awards competition, and a tasty kitchen
presented a series of tasting sessions of some
of the products highlighted at the Expo.
This year, Seafood Expo Asia launched its first
Seafood Excellence Asia Awards, an awards
competition that recognises the best new
products represented at the Expo. On the
afternoon of the first day, a roster of key buyers
from across Asia tasted and judged the new
products submitted for the competition. The
winners were unveiled on the second day,
with Tassal Operations winning the best new
product award for its Tassal Tassie Smoked
Salmon Twin Pack. The awards for second
and third place for best new product were
given to Victoria Island Smokehouse for
its Pure Prestige, Scottish smoked salmon
and Shanghai Shanhaiji Supply Chain for its
ready-to-eat salmon trout, respectively.
The last day of the event, 13 Sep, highlighted
guest Chef Karlie Verkerk, who hosted
a master class on Australian Coral Trout
at 11:00. On that same day, at 12:00,
attendees enjoyed a “Snack and Chat”
session, giving them another networking
opportunity with peers while enjoying freshly
baked seafood pies and drinks. FBA

PACK EXPO
Las Vegas breaks
records and expectations
The packaging and processing community
came together for PACK EXPO Las Vegas.
Nearly 32,000 attendees, the most in the
show’s history, actively engaged with more than
2,300 exhibitors across one million net sq ft
of exhibit space at the Las Vegas Convention
Centre. This event stands as the largest PACK
EXPO Las Vegas in the show’s history.
“PACK EXPO Las Vegas was a huge win for
the packaging and processing industry,”
said Jim Pittas, president and CEO, PMMI.
“From attendance to exhibition space to
educational sessions – the show surpassed
expectations to provide our largest, most
comprehensive show to date. This is proof that
the industry continues to thrive and show-up
to provide the most innovative, sustainable,
effective solutions the world has to offer.”
As PMMI’s State of the Industry report
highlights, industry growth remains steady
at a healthy 3.4% with the total size of the
market in the US reaching $10.2bn. Looking
to capitalise on this growth, more than 2,300
exhibitors displayed and promoted their
latest innovations to make connections with
decision makers in packaging and processing.
“PACK EXPO Las Vegas has been an invaluable
platform for Ska Fabricating to connect and
engage in meaningful discussions about
packaging line automation,” said Elise Wright,
marketing and events manager, Ska Fabricating.
“This show not only showcases a myriad of
solutions for the entire packaging industry, but
also fosters an environment where industry
professionals can exchange ideas and insights.
The networking opportunities on and off
the show floor have helped to strengthen
and grow our industry partnerships.”
Both first-time and long-time exhibitors
made new connections, unveiled new
solutions and found exceptional value
at this year’s PACK EXPO Las Vegas.
“After years of being an attendee at PACK
EXPO, making the decision to exhibit at
PACK EXPO Las Vegas has brought us great
value. The containers and materials pavilion
was the perfect venue to showcase our
capabilities. The show traffic exceeded our
expectations, and we are planning to be back!”
said Mary Mayled, manager of marketing,
business development and commercial
administration, Plastipak Packaging.
Attendees come for a variety of reasons,
and a show like PACK EXPO Las Vegas offers
multifaceted solutions for the more than 40
vertical markets represented at the show.
“Our group includes several companies and
more than 28 brands in cookies, crackers,
snacks, and breads. I'm at PACK EXPO Las
Vegas to find automation and robotics solutions
to take our operations to the next level,” said
Ryan Besai Group, chief engineer, Bermudez
Group. “While I'm new to the show, I can
see that PACK EXPO Las Vegas has a wide
variety of suppliers. The Innovation Stage
sessions I attended were very enlightening.
For businesses based in the Caribbean, the
show is relatively close and easy to reach.”
As stated in the latest State of the Industry
report, sustainability remains top of mind
and thousands of attendees visited the
new sustainability central exhibit to take a
journey through the sustainability process.
They were also able to visit the hundreds
of exhibitors showcasing sustainable
materials and machinery at the show.
“We came to PACK EXPO Las Vegas to find
more sustainable packaging options,” said
Brooke Ervin, packaging engineer, Mopar
(Chrysler Service Parts Division). “Particularly,
we're interested in returnable packaging.
We've already seen possible solutions on
the show floor and visited Sustainability
Central. This show is where we need to be.”
Show attendees voted for the most
outstanding innovations on the show floor
in the Technology Excellence Awards. The
winners of the 2023 awards are Aneko Emsys
for food/beverage, AI Enabled Augmented
Reality for Transforming Packaging Operations
for general packaging and processing,
Catalyx Digital LineClearance Assistant for
personal care/pharma, and Amcor HealthCare
Recycle Ready Sachet for sustainability.
PACK EXPO Las Vegas was more than just
a packaging and processing equipment
and materials show – it also offered
more than 130 educational sessions and
plenty of networking opportunities.
A highlight of the show’s second day came
early when 750 industry professionals
gathered for the Packaging and Processing
Women’s Leadership Network (PPWLN)
breakfast. Keynote speaker Manjit Minhas,
renowned Canadian entrepreneur, beer
baroness, and television personality
covered mentorship, being a working mom,
starting her business, the importance of
being fearless, and constant learning.
“It takes coordination and participation from
all parts of our industry to pull together
an event of this size and calibre. We’re
extremely grateful to all involved in making
this show a record-breaking success,” said
Laura Thompson, vice-president, trade
shows, PMMI. “The feedback from exhibitors
and attendees is encouraging, especially
hearing success stories from both firsttime
and long-time participants.” FBA
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

EVENTS CALENDAR
2023
OCTOBER
7 – 11 ANUGA
Koelnmesse
Cologne, Germany
11 - 13 FOOD JAPAN
Suntec Singapore Convention &
Exhibition Centre
Singapore
31/10 Agri-Food Tech Expo Asia
– 2/11 Marina Bay Sands Expo &
Convention Centre
Singapore
NOVEMBER
8 – 10 ProPak Vietnam
Saigon Exhbition and
Convention Centre
Ho Chi Minh City, Vietnam
8 – 11 SIAL InterFOOD 2023
Jakarta International Expo
Jakarta, Indonesia
22 – 24 swop
(Shanghai World of Packaging)
Shanghai New International
Expo Centre
Shanghai, China
28 – 30 Fi Europe
Messe Frankfurt
Frankfurt, Germany
DECEMBER
5 – 7 China International Health &
Nutrition Expo
China Import and Export Fair
Pazhou Complex
Guangzhou, China
6 – 8 Drink Japan 2023
Tokyo Big Sight
Tokyo, Japan
2024
JANUARY
24 – 26 IC & Sensor Packaging Expo
Tokyo Big Sight
Tokyo, Japan
31/1 Food Pack Asia
– 3/2 Bangkok International Trade &
Exhibition Centre
Bangkok, Thailand
FEBRUARY
7 – 9 Fruit Logistica
Berlin Messe
Berlin, Germany
13 – 15 Vitafoods India
Jio World Convention Centre
Mumbai, India
13 – 16 BIOFACH
Nürnbergmesse
Nuremberg, Germany
MARCH
4 – 6 PACKINNO
China Import and Export
Fair Complex
Guangzhou, China
6 – 8 China International Beverage
Industry Exhibition on
Science and Technology
Shanghai New International
Expo Centre
Shanghai, China
19 – 22 Anuga FoodTec
Koelnmesse
Cologne, Germany
APRIL
10 – 12 ISM Japan
Tokyo Big Sight
Tokyo, Japan
23 – 26 FHA-Food & Beverage Asia
Singapore Expo
Singapore
23 – 26 KOREA PACK
Korea International
Exhibition Centre
Seoul, South Korea
MAY
8 – 11 Food + Beverage Indonesia
Jakarta International Expo
Jakarta, Indonesia
28/5 THAIFEX - HOREC Asia
– 1/6 IMPACT Exhibition and
Convention Centre
Bangkok, Thailand
28 – 30 SIAL Shanghai
Shanghai New International
Expo Centre
Shanghai, China
29 – 31 ILDEX Vietnam
Saigon Exhibition and
Convention Centre
Ho Chi Minh City, Vietnam
JUNE
4 – 7 FOOMA Japan
Tokyo Big Sight
Tokyo, Japan
12 – 15 ProPak Asia
Bangkok International Trade &
Exhibition Centre
Bangkok, Thailand
19 – 21 Hi & Fi Asia China
National Exhibition and
Convention Centre
Shanghai, China
26 – 29 FOOD TAIPEI
Taipei Nangang Exhibition Centre
Taipei, Taiwan
FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023

64
ADVERTISERS’ INDEX
COMPANY
PAGE
Heat & Control
OBC
SIDEL 57
Krones 9
ABOUT US
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CBST
IFC
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the Food and Beverage industry
Flexicon 1
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Food & Beverage Asia
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FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2023