Food & Beverage Asia August/September 2022

AUGUST / SEPTEMBER 2022
www.foodbeverageasia.com
Fighting the global food supply crisis
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2
CONTENTS
12
MARKET INSIGHTS
Contents
12 Fighting the global food supply
crisis
14 A sustainable turnaround for the
Asian seafood market
BITING ISSUES
17 ChickP / True Westfjords
18 Better Juice / Givaudan
19 Ÿnsect
20 Affron / TruOliv
21 Conagen
24
32
INGREDIENTS
22 Beef but better: What consumers
expect of a good plant-based
burger
24 Clean-label colouring solutions for
modern consumers
26 Meeting consumer demand with
the help of plant-based protein
alternatives
28 The role of dairy in sustainable
diets
30 What’s fuelling demand for
fermented foods and beverages?
32 Scottish seafood delivers an ocean
of opportunities
35 Smart protein solutions: Create
considerable health benefits
while assuring texture and taste in
fortified treats
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

CONTENTS 3
38 48
52
ON THE TABLE
38 From food to fertiliser: TRIA closes
the loop on single-use packaging
41 Smallholder farmers play a part
in sustainability with digital
transformation
44 Investment to taste: Azelis unveils
regional innovation centre
PROCESSING & PACKAGING
47 Capture coated snacks market with
centrifugal action
48 Increase drink mix capacity and
decrease labour with bulk bag weigh
batch discharging
50 Kirk Group automates flexo plate
production with Catena+
52 TOMRA sorting and grading
solutions support apple packhouses
meet operational challenges
and protect customers’ brand
reputations
55 Automatic scraper strainers protect
critical membrane systems for food
processing
FIRST LOOKS
58 Gericke / Pilz
59 NORD
60 Theegarten-Pactec
61 XEIKON / Blackbird
62 SIKO
63 Antares Vision Group
SHOW PREVIEW & REVIEW
64 FIC2022 draws near with more spotlights
65 FOOMA JAPAN 2022 offers a bright restart
REGULARS
4 Editor’s Note
6 News
67 Events Calendar
68 Advertisers’ Index
65
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

4
EDITOR’S NOTE
A little more
goes a long way
Agatha Wong
Assistant Editor
The months of June and July were marked
by intense heatwaves sweeping North
America and Europe, with temperatures
climbing to 40°C. As wildfires raged and the
world grapples with a shift towards greater
climate instability, the food and beverage
industry must remain vigilant, gearing up for
sustainable measures that can contribute
to a greener footprint, as well as climatesmart
operations in preparation for tougher
times ahead.
In this issue, we speak with Dr Kate Blaszak, director of
sustainable proteins at ARE, on how the Asia-Pacific region is
faring in terms of disclosure in the seafood industry. With 16%
of listed companies in the region disclosing the sources of their
seafood produce, there is much the region needs to do to ensure
the diversity of our oceans (p. 14).
Meanwhile, TRIA, a Singapore-based company, has teamed up
with KFC to create a single-used packaging that can be reduced
to crop-ready fertilisers, producing a closed-loop system that
ensures zero waste. In times where food security and resilience
are hot topics, these smart solutions can help spur greater
innovation, pushing producers to ask what they can do to
contribute to a more robust and sustainable industry (p. 38).
Lastly, FOOMA JAPAN marks its return after a three-year
absence due to the COVID-19 pandemic, with the theme, Restart
FOOMA. With new innovations and solutions from the fore of the
packaging industry, producers and their customers alike are sure
to find the herald of a new era in the industry (p. 65).
As we prepare ourselves for the new normal — be it living in a
pandemic, in a warmer climate, in a more advanced world — let us
take you on this journey with stories that inspire and lead.
PABLO SINGAPORE
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COVER CREDIT
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FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

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6
NEWS
Consumers and
manufacturers share
responsibility for the
health of the planet,
according to Innova
For several years, Innova’s top 10 trends
have been headed by issues related to
transparency and building consumer
trust. By 2022, these trends had zeroed
in on environmental issues and a
shift in key consumer concerns about
the environment, while the health of
the planet took over as the top global
concern ahead of population health.
Close to half of consumers are cutting
food waste and 63% said that they would
like to eat at a restaurant that actively
prevents or reduces food waste. As many
as 20-25% also adjusted their product
choices for environmental reasons.
Ethical claims regarding the environment
increased the share of total food and
beverage launches from 4.4% in 2016-2017
to 6.6% in 2020-2021, for a 17.3% CAGR
over the five years ending Q3 2021. Growth
is even faster for specific issues. In the five
years ending Q3 2021, launches of food
and beverages using upcycled ingredients
rose at a CAGR of 122%, compared with 59%
for products using recycled plastic, 49%
for products with water saving claims, 47%
for products carrying carbon emissions
claims and 36% for palm oil free products.
Over half of consumers said they are willing
to pay extra for food and beverage products
that are devoted to solving global issues
such as plastic waste (64%), ocean
pollution (63%), and food waste (62%).
"In our Innova Trends Survey 2021, 55%
of consumers globally say that there are
too many environmental labels and they
don’t know what to look for,” noted Lu Ann
Williams, insights director at Innova Market
Insights. "Furthermore, nearly two-thirds
of consumers surveyed globally agree or
strongly agree that they prefer one label
that captures the complete impact on
the environment over multiple labels.” ■
Oterra acquires India’s Akay Group
Oterra has acquired Akay Group, a natural
ingredients manufacturer.
The acquisition, Oterra’s fourth in 14
months, will bring benefits to both parties.
Oterra will strengthen its access to
natural colours and also gain a product
pipeline backed by manufacturing
plants and strong R&D capabilities.
“Akay is a great strategic match for Oterra.
It adds to Oterra’s best-known corestrength
– natural colours, and its portfolio
of nutraceutical products complements
Oterra’s existing portfolio of products for
natural dietary supplements. The demand
for all-natural products in this market
is on the rise — and so is Oterra,” said
Cees de Jong, chairman of Oterra.
Based in Kerala, India’s spice hub, Akay
serves over 40 countries, and has four
manufacturing sites in southern India
and employs more than 400 people.
The two companies have a long-standing
connection. Oterra, previously known as
Chr. Hansen Natural Colours before its
purchase in 2021, was in 1995, part of a
joint manufacturing venture with Akay
to produce natural colours from turmeric
and paprika. From 2007, Akay continued as
an independent company, but Oterra and
Akay have kept close ties with each other
since Akay is a key supplier to Oterra.
“In recent years, Akay has successfully
transitioned from a pure colours and flavours
business to a leading science-backed
botanical ingredients business. We both
believe in bringing the best of nature to the
world, and we’re happy to welcome the team
at Akay to Oterra. We look forward to working
together to serve our customers in the future,”
said Odd Erik Hansen, CEO of Oterra. ■
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

NEWS 7
ICL partners with PlantArcBio to boost crop yields
ICL and PlantArcBio have announced
the development of a novel biostimulant
technology platform which will improve
crop yields while having minimal impact
on the environment. The platform uses
RNAi technology to maximise a plant's
natural yield increase mechanisms,
without any genetic modification, and
was the result of a multi-year research
collaboration between the two companies.
work, then rapidly disappears from both the
plants and the environment, lasting no more
than a few days, as it is highly biodegradable
and also leaves no residual footprint."
"The positive canola field trial results
constitute another milestone in
strengthening PlantArcBio's capabilities in
the development of RNAi-based products,"
said Dror Shalitin, PhD, founder and CEO
of PlantArcBio. "ICL, a market leader in
crop nutrition products, is a great strategic
partner for us to commercialise this
sustainable technology worldwide." ■
In early-stage canola field trials, the
platform has increased seed weight per
hectare for canola crops, and ICL and
PlantArcBio are planning larger-scale
field trials in 2022. These will include
testing the new technology platform using
both commercial sprayers and standard
farming practices. Greenhouse trials
for soybeans and rice are in progress,
with early results showing potential.
"The use of novel biostimulants based
on RNAi technology helps promote
sustainability, by reducing the use of
chemicals in agriculture," explained Hadar
Sutovsky, vice-president of external
innovation and general manager of ICL
Planet. "This aligns perfectly with ICL's
long-term goal of creating impact and
sustainable growth in the agriculture endmarket,
alongside ensuring food security."
The global biostimulants market was
estimated to be US$3.2bn in 2021
and is projected to grow at a CAGR
of 12.1% to reach US$5.6bn by 2026,
according to ReportLinker.com.
"ICL and PlantArcBio have filed for a joint
patent on the application for multiple crops,"
said Sutovsky. "The application does its
12 – 16 September
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8
NEWS
Coperion acquires Gabler Engineering
Coperion has acquired Gabler
Engineering, enhancing Coperion’s food
and pharmaceutical portfolio. Gabler
Engineering, based in Malsch, Germany,
specialises in the design, engineering,
manufacturing, and implementation of
plants and equipment for the confectionery
and pharmaceutical industries.
Gabler’s strong position in the confectionery
and pharmaceutical businesses builds on
Coperion’s existing food and pharmaceutical
capabilities. The acquisition will leverage
Gabler Engineering’s key strategic technology
and know-how to enhance and support
Coperion’s strategic growth opportunities
in the food and pharmaceutical industries.
“Food and pharmaceutical are among
Coperion’s strategic growth end markets,
and we believe this acquisition will help
The acquisition of Gabler Engineering in Malsch,
Germany, will support Coperion’s strategic growth
opportunities in the food and pharmaceutical
industry (Image: Coperion)
us continue to enhance our existing
business by leveraging Gabler’s expertise,
reputation, and brand recognition in the
industry,” said Kevin Buchler, president
of strategic markets / aftermarket sales
and services division at Coperion. “We
have strong relationships with several
multinational corporations and adding
Gabler’s key strategic technology
and expertise enables us to create
more value for our customers.” ■
Mosaic Solutions to
expand with US$5
million Series A
funding
Mosaic Solutions has closed a US$5m
Series A funding round. This latest
investment is set to help the company
power major expansion across South
East Asia (SEA) and, most notably,
the Philippines. Funding was received
through lead investor Kickstart Ventures,
via its Active Fund, alongside the
Gentree Fund, which built on its initial
investment of US$1m in pre-Series A
funding in 2021. Additional investment
came from Investible and other
institutional investors. Mosaic Solutions
is a cloud-based platform which drives
profit optimisation with an all-inone
restaurant management system
focused on analytics, point of sale,
purchasing and inventory management,
developed for restaurant groups,
cloud kitchens, hotels, and retailers.
Commenting on this latest funding
announcement, Brett Doyle, CEO and
founder of Mosaic, said: “We are excited
to receive this funding as it allows us
to continue our product innovation and
support the digital transformation of
the F&B industry. We will continue to
enhance the platform for our current
customers in the Philippines and drive
expansion in SEA. As we come out of the
pandemic, it is crucial to help this industry
maximise efficiency and reduce costs
to help business recover and thrive.”
Speaking about the renewed investment,
Mark Sng, vice-president of Investments at
Gentree Fund, said: "Gentree is pleased to
support Mosaic on this next step in their
journey. We are excited by the vibrancy
the end of the pandemic measures
has brought to the F&B sector. Mosaic
continues to contribute to the digitalisation
of this sector and has benefited from
strong merchant interest in their products.
We look forward to an expanded range
of offerings catered towards solving the
needs of Filipino F&B merchants." ■
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

NEWS 9
BVeg and AAK India
collaborate to support plantbased
meat ecosystem
AAK has signed an MOU to extend strategic collaboration with
BVeg Foods. The objective is to join hands and co-develop plantbased
meat solutions in order to meet the country’s growing
demand for sustainable and delicious meat alternatives.
As part of their commitment towards future food innovation, both
companies have decided to collaborate and create products from
a variety of different plant-based options that meet the taste and
texture needs of Indian and international markets. BVeg and AAK
India will work together to innovate and develop plant-based meats
and share scientific research available within the companies.
Both companies will also support each other in building strong
communication network to increase the outreach of plant-based
meat sector and identify suitable business opportunities.
The joint engagement and knowledge sharing will allow better
understanding of market trends and updates, which will in turn
support development of the plant-based food segment in the
country. The two companies will also continue to engage with
industry players to accelerate business of plant-based meats in India.
BVeg Foods was established with the objective to act as an
enabler for the plant-based ecosystem around the globe by
probiding one-stop-shop solutions for plant-based food needs.
The company is equipped with Buhler high moisture extrusion
technology, in-house product development capabilities and
a processing facility. BVeg is coming up with the largest
solely dedicated plant-based meat facility in India.
Prateek Ghai, co-founder and COO of BVeg Foods, said: “Globally
there is a shift towards plant based. At BVeg Foods, we urge
companies, entrepreneurs, HORECA and QSRs to join the bandwagon
using our complete end-to-end solutions — from product
development and co-manufacturing to private label packaging.”■
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FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022
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10
NEWS
Ohly supports
sustainability
credentials with
carbon-neutral
products and
commitment to
net-zero operations
in Hamburg by 2030
Ohly, a supplier of yeast extracts,
yeast-based flavours, and culinary
powders, has introduced their first
carbon-neutral ingredients for the food
and bionutrients markets, alongside
a commitment to run their Hamburg
production site as net-zero by 2030.
Ohly has worked alongside carbon
reduction experts at ClimatePartner
to measure the total end-to-end
emissions across their Hamburg value
chain, allowing Ohly to develop a
decarbonisation roadmap. Within this
roadmap, Ohly plans to take measures to
avoid, reduce and offset the emissions
with the end goal of achieving a net-zero
operation at the Hamburg site by 2030.
Ralf Fink, CEO of Ohly, celebrated the
developments: “At Ohly, we have a legacy
of pursuing carbon emission reductions,
and we are proud of our performance so
far. Since 2018, we have already reduced
our carbon footprint by around 25% for
every kilogram of our product produced.
Targeted investments and process
optimisations were key to these great
initial achievements. We’re now taking
the next step by setting an ambitious
target to build a portfolio of carbonneutral
yeastbased products and operate
a net-zero production site in Hamburg,
Germany by 2030. Our carbon reductions
to date, and the collective determination
of our dedicated people, give us great
confidence to achieve this target”.
Targeted investments in new and
improved manufacturing processes at
Ohly’s Hamburg site are vital to achieving
this target. Carbon-saving activities are
already being implemented, such as
switching to 100% renewable electricity
at the beginning of 2022. Further
measures will be implemented by 2030,
leading to reduced energy consumption
and decreased use of raw materials.
To launch their first three carbon-neutral
products, Ohly has invested in certified
carbon offsetting projects before fully
implementing its carbon reduction plans.
Jan Bebber, platform director of new
business at Ohly, explained: “We are
supporting a project that helps provide
clean energy by installing landfill gas
collection. This gas is turned into heat
to help supply clean energy to pulp
and paper milling in the US. This avoids
methane flaring into the atmosphere
and reduces carbon emissions.
“To support our local communities in
north Germany, we chose another project
that protects the Rostock city forest,
which stores vital amounts of carbon,
nitrous oxide, and methane. The project
helps regulate the water balance and
preserve a habitat for rare species”
Ohly’s first carbon-neutral products
are the natural yeast ingredient
Ohly Flav-R-Max, yeast extract Ohly
Flav-R-Base 19, and yeast-based
bionutrient ingredient X-Seed KAF.
Flavour modulator Ohly Flav-R-Max
delivers an umami flavour that masks
off-notes of plant proteins and serves
as a solution for salt reduction in meat
alternatives. The yeast extract Ohly
Flav-R-Base 19 balances overall flavour
with a savoury note and masks offnotes
in vegan dairy applications.
Yeast-based bionutrients ingredient
X-Seed KAF provides nutritional
components for maximising batch
outputs of microbial fermentations.
This helps Ohly’s customers to meet
their carbon reduction targets by
producing more with less. ■
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

NEWS 11
Tate & Lyle extends dietary fibre research
collaboration with APC Microbiome Ireland
Tate & Lyle has extended its partnership
with APC Microbiome Ireland, a Science
Foundation Ireland (SFI) Research
Centre, through a new two-year research
project to increase understanding
of how dietary fibres can impact the
functioning of the gut microbiome.
In this new research project, which
will be funded by Tate & Lyle, APC
Microbiome Ireland will look at the
metabolic pathways that could
affect the relationship between the
microbiome and health. The project
will explain the functional effects
across the gut-brain axis. Additional
insights are expected from the project
into how different prebiotic fibres
can have a positive effect on health
and the most plausible metabolic
pathways to explore them further.
with the functioning of our microbiome will
take us one step deeper into understanding
how Food microbiomes & Beverage can impact Asia, various 132 x 205 mm, Sustainab. F, CC-en91-AZ112 07/22
aspects of our health and well-being. ■
drinktec 2022
Munich
12-16 September
Hall B6
Dr Harriët Schellekens and Prof
Gerard Clarke, investigators for APC’s
brain-gut-microbiota research, are
leading the project which will be
conducted at APC Microbiome Ireland’s
labs in University College Cork.
This new project follows a previous
research collaboration between Tate
& Lyle and APC Microbiome Ireland,
announced in 2019, which screened
dietary fibres to identify potential health
benefits for specific age groups and found
some positive effects of these fibres.
Dr Kavita Karnik, global head of nutrition
and regulatory affairs at Tate & Lyle,
said: “Most people are starting to
understand the importance of getting
more fibre in their diet, for a host of
health and wellbeing benefits, including
cardiovascular, immunity, skin and
gut health. Microbiome research has
advanced significantly in the last decade,
but there are still many questions to be
answered in this area. Understanding
how different prebiotic fibres can interact

Fighting the
global food
supply crisis
The resilience of our global food system is under test and strain,
with the COVID-19 pandemic, political unrest in Ukraine and
Russsia, and unstable climate patterns. Food & Beverage Asia
speaks with Alex Ward, COO of Next Gen Foods, on how the rise
of new technologies, such as alternative protein, might be the
answer to these tough times.
Globally, events such as the conflict in
Ukraine and the pandemic have disrupted
the food supply chain, especially in
the areas of grain and oil exports. How
are alternative protein producers
responding to these challenges, and
what changes do you anticipate taking
place in the realm of alt-protein research,
particularly on the innovation front?
Alex Ward: Our food system is highly
dependent on globally integrated supply
chains and this is not the first time they have
faced disruption. As the global population
continues to grow, so too will the demand
for meat, thus creating further supply chain
disruption. In order to meet this demand for
meat in the long term, we need to rethink our
food system and understand the role in which
plant-based and other sustainable proteins
can play to secure a more sustainable future.
In the next few years, we anticipate the growth
of the alternative meat sector to accelerate
as demand for plant-based meat continues
to grow. According to BCG and Blue Horizon
Corporation, the global market for alternative
proteins will grow from the current 13 million
metric tons a year to 97 million metric tons
by 2035. A Kerry research report also
found that 62% of APAC consumers were
interested in buying meat alternatives
and 44% intended to eat more of it.
This growing awareness and education
surrounding alternative protein will only
continue to drive the demand for innovative
and delicious plant-based meats. To
date, there have already been significant
improvements to the quality and taste of
alternative protein, increasing consumer
trust to try plant-based meats like TiNDLE
— which has received rave reviews for its
similarity to chicken from birds.
Our mission at Next Gen Foods is to create
a more sustainable global food supply
chain by providing an authentic, delicious, and
versatile chicken experience with TiNDLE.
Can you also share with us your opinion
on the rise of food trade protectionism
as well as its impact on the alt-protein
market — how can alt-protein producers
ensure their products remain affordable and
accessible, and what growth opportunities
do you see in these trying times?
Ward: Food protectionism measures have been
on the rise in recent years but authorities must
take a balanced approach when enforcing
them. For instance, reductions in import tariffs
or export restrictions may help resolve shortterm
individual country food security challenges,
but this also drives up global market prices.
It is a common misconception that plant-based
foods are niche products that cost a premium.
Instead, plant-based meat uses less resources
than their animal counterparts and are
therefore fundamentally cheaper to produce.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

MARKET INSIGHTS 13
This can be seen in restaurant menus
across Singapore where consumers are
able to order TiNDLE dishes at prices
which are almost on par with their chicken
counterparts. As Next Gen continues to
scale its manufacturing and supply of
ingredients, we foresee the price will come
down to at least the level of chicken.
partnership with the Food Tech Innovation
Centre (FTIC) which was established by Asia
Sustainable Foods Platform, a company
wholly-owned by Temasek. The centre will
serve as a launchpad for future products
and technologies, focused on finding
and achieving solutions to fight
the growing climate crisis.
Next Gen will continue to grow its
distribution as we expand into new markets
by working alongside chefs, restaurants
and operators to widen availability. With
continuous product innovation, we hope
to meet our customers' demands by
continuing to innovate and create new
additional value-add products that are
delicious, nutritious, and sustainable.
Regionally, Malaysia has imposed a ban
on chicken exports to Singapore. What
can alt-protein producers like Next Gen
offer as a viable replacement, and what
are some of the strategies you have
developed for Next Gen to promote
itself in the local market right now?
Ward: Next Gen’s first product, TiNDLE
is a ridiculously good chicken made from
plants, with taste, texture and culinary
versatility similar to chicken from birds.
TiNDLE’s strong similarity to chicken from
birds was demonstrated in a recent
blind taste test conducted by Channel
News Asia which saw TiNDLE rank high
in likeness to chicken.
Next Gen is on a mission to help create
a more sustainable food system with its
innovative plant-based products. Next
Gen is currently expanding TiNDLE into
more restaurants across Singapore, and
beyond, to achieve Singapore’s 30 by 30
goal; to produce 30% of its nutritional
needs locally by 2030.
Next Gen is currently building an R&D
and innovation centre in Singapore, in
Ultimately, what are some
of the key takeaways
Next Gen has picked up in
situations like these that
are constantly changing
regionally and globally, and
how will they help shape the
role of alt-protein and their
producers in the years ahead?
Ward: Consumer adoption is the biggest
challenge to plant-based meat adoption.
While meat has long been regarded as a
primary source of protein, plant-based foods
have been associated with the compromise
of an authentic meat experience which
puts consumers off. According to a Kerry
research report, 70% of APAC consumers
said that the plant-based meats currently do
not offer the same taste and texture as real
meat, adding that they would purchase the
products more should these factors improve.
As R&D progresses, the taste and texture
of plant-based alternatives will change and
the alternative proteins with authentic taste
will find a place on the consumer's plate.
As we become more conscious of health
and the environment, new alternative
sources of protein will gain popularity
as they are crucial to nourishing our
growing population while mitigating the
effects of the climate crisis.
In your opinion, should alt-protein
completely replace conventional
protein? And with the rise of foodtech
advancements in areas such
as cultivated meat, do you foresee
these innovations finding acceptance
among consumers?
Ward: We believe that alternative proteins
will be almost as popular as
conventional protein.
Plant-based meat has
recently gained
popularity in
the mainstream market and this demand
will only grow as consumer awareness
increases. While conventional meat
will still remain, alternative proteins,
like TiNDLE, will co-exist to provide
an option that is comparable in taste,
texture and versatility to meat.
In the future, consumers will be able
to choose their protein, those who opt
for alternative plant-based options will
do so for a variety of reasons. From
helping to combat climate change, avoid
animal cruelty, to making a conscious
choice to eat healthy and sustainably.
At TiNDLE, we are working on R&D for
future products and breaking ground on
our new research centre in Singapore,
the FTIC, which will serve as a launchpad
for the trial and development of new
technologies, applications, and products.
As alternative proteins continue to
gain popularity, so too will customers'
acceptance. Even today, we are starting
to see more restaurant chains introduce
plant-based options on their menu,
as consumers are slowly starting to
be educated on the alternative. The
APAC region is expected to witness a
200% increase in plant-based food and
drink consumption, by 2025. FBA
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

14
MARKET INSIGHTS
A sustainable
turnaround for the
Asian seafood market
The diverse, fertile waters of the Asia-Pacific
is rife with opportunities for a rich seafood
industry. However, there is still a long way to
go for producers to ensure that their produce
meets sustainable standards and transparency
objectives. Food & Beverage Asia speaks with Dr
Kate Blaszak, director of sustainable proteins at
ARE to find out more.
Home to the largest, deepest ocean
on Earth, the Asia-Pacific, with its
kaleidoscope of climates and fertile
waters, is a sanctuary to rich marine
life and habitats. With over 3000
species of fish, the region is also the
largest producer of farmed seafood,
contributing to approximately 80%
of the global supply. Moreover, with
booming markets in China and India —
some of the largest players in the region
— aquaculture is one of the fastest
growing sectors in the Asia-Pacific.
However, according to a study
conducted by Asia Research and
Engagement (ARE), Asia’s burgeoning
seafood industry is hindered by the
lack of transparency, disclosure, and
ethical practices within its own market.
Of the 158 protein-sourcing companies
listed in Asia reviewed for the study,
only 13% acknowledged antimicrobial
use or resistance risks, while 11%
recognised animal welfare practices.
Besides that, the study also found that
no companies addressed deforestation
(with soy-related deforestation as
a main issue for protein) in animal
protein sourcing (for animal feed and
farming), and only 18% acknowledged
sustainable seafood sourcing,
both wild-caught and farmed.
Within the region, China and
Indonesia, who are the region’s
biggest markets for seafood
production, do not disclose any
of their protein sourcing policies.
While other countries such as Hong
Kong and Japan generated a more
positive response, it is still far from
ideal, with the former scoring at only
36% average across the market.
“There is still high use of antibiotics
and other antimicrobials, poor
animal welfare, deforestation
especially involving coastal
mangroves, and also depletion of
natural resources via harvested
wild-caught fish into fish oil and
fishmeal. Salination and use of
pesticides are also areas of concern,”
remarked Dr Kate Blaszak, director
of sustainable proteins at ARE.
While catering companies such as
hotels fared better than supermarkets,
restaurants and department stores,
when it came to sustainable seafood
disclosure, noted Dr Blaszak, many
of them reported only a certain
percentage of certified seafood, and
not necessarily a policy. Furthermore,
while there are emerging glimmers on
sustainability in terms of ESG, along
with certification, many farms are
still considered poorly performing,
with high use of migrant labour, and
antibiotics in shrimp and fish farming.
“The regulation of such is low and
poorly enforced; animal welfare is
essentially unregulated across Asia,
and that means very poor conditions,
but also lack of pre-slaughter stunning,
which can result in decreased fish fillet
quality; mortality rates can also be
high, with poor water conditions and
overcrowding," explained Dr Blaszak.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

MARKET INSIGHTS 15
There are also a certain level of
mistrust and concern with labels of
seafood ingredients in the region. In a
study conducted by researchers from
Yale-Nus College found that 26% of
seafood products in Singapore were
labelled wrongly out of 89 samples,
mostly with different species of fishes.
“This could not only have an impact
on monitoring and potentially
the sustainability of species in
conservation, but some species
are known for having quite high
levels of toxic heavy metals. So,
if they are certified as the wrong
species, this undermines trust
as well,” said Dr Blaszak.
The current state of the market is
understandably concerning. As one
of the fastest developing regions
in terms of trade, the necessity of
Asian companies to acknowledge and
take on more sustainable practices
is a pressing one. This is belied by
the fact that Asia is particularly
vulnerable to the effects of climate
change — with warming sea waters,
unstable weather patterns and risks
of ecological collapses looming over
the region’s growing aquaculture
sector, the region needs to take
stronger, more sustainable measures
and frameworks to preserve the
future of the environment.
TO CLEARER WATERS
However, the skies are beginning to
clear for the Asian seafood industry
as the region turns to greater
transparency and more sustainable
practices — Dr Blaszak noted that
innovations in pre-slaughter stunning
in terrestrial aquaculture in the region
has delivered improved quality in fish
fillets and efficiency in processing.
In addition, while companies tended
to defer to certification schemes
than an overarching policy for
their fishing practices, with only
some companies reporting a small
percentage of ASC certification,
there is still room for improvement.
“These schemes can be good, but
they’re never quite comprehensive,”
explained Dr Blaszak. This is because
ASC currently does not include welfare
in its considerations, though they
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

16
MARKET INSIGHTS
intend to incorporate them within
the next year. Furthermore, antibiotic
use and transparency requirements
are still lacking with the agency.
To that end, an example of a company
who has made a turnaround in their
aquaculture practices in the region is
Thai Union. Headquartered in Thailand
and specialising in wild-capture and
aquaculture seafood, the company,
according to Dr Blaszak, improved
after a “major shock” in 2018 when
the European Union (EU) issued a
major import warning and wanted to
block the company’s exports to the
region due to “high levels of slave
labour and poor labour conditions in
the seafood industry”. As a response,
Thai Union is increasingly using
certification and has participated
in the Ocean Disclosure Project.
Moreover, 48% of their resources
are from certified sources.
“However, it’d still be good for
companies to disclose the percentage
of their global farmed and wild-caught
seafood,” observed Dr Blaszak. “We
do encourage companies to set their
own overarching policies and targets,
so they can see the direction of
travel that the company is aiming for.
Once they set those targets, having
annual disclosure to show that they’re
working towards them engenders a
lot more confidence for investments.”
eliminates the use of antibiotics
in organic production. Another
area they’re strong on is with
animal welfare standards. The EU
[also] requires the pre-slaughter
stunning of fish,” said Dr Blaszak.
Enhancing seafood production
practices can thus provide stronger
business resilience between Asia
and other parts of the world. A
procurement barometer conducted
by the Stanford Graduate School
of Business in 2021 concluded that
global companies that focused on
labour and environmental protections
fared better through the COVID-19
pandemic, as opposed to those that
concentrated only on profit margins.
The study also reported that 63% of
the buyers across sectors noted that
sustainability procurement practices
helped with enduring the pandemic.
The role of the buyer and retailer
is pivotal one in navigating
seafood producers towards greater
transparency: “Acknowledging and
being prepared as a retailer to realise
that they don’t produce the fish, but
they can set the standards that will
drive more sustainable production
of fish and other aquatic products.
So, they can really, as a sector,
drive a cycle of improvement.”
Expressing desire to work to farms
to phase out fishmeal and fish oil,
setting clear policies for farmers and
making sure they do not overuse
antibiotics, providing guidance and
being clear on what they want, can
be helpful for farmers as they work
towards higher welfare standards.
Training and strengthening
awareness on sustainability issues
can also be helpful.
“But I think the step before that are
companies making sure they have
the expertise to understand the
sustainability issues thoroughly, and
understand the trends are happening
not only in Asia, but beyond Asia.” FBA
With this, Asia could perhaps look
towards the EU as a model for
better seafood industry practices.
One of the things Europe is strong
at leading the sector is prohibiting
prophylactic antibiotic use, and
this includes fish farming. This new
regulation also involved imports,
where farmed fish (eg from Asia)
must not use antibiotics for growth.
“The EU farm-to-fork strategy also
includes a 30% increase organic
farming, and that includes organic
aquaculture. They have specific
strategies to strengthen organic
aquaculture, and that of course
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

BITING ISSUES 17
ChickP develops creamy
dairy-free barista beverages
ChickP has introduced its protein isolates
customised for trendy dairy-alternative
barista-style coffee drinks. The company
has developed an advanced prototype
of a chickpea-based milk analogue. This
solution has been designed to serve food
formulators working in the alternative
dairy space to create milk analogues
for creamy beverages such as coffee.
ChickP’s IP-protected technology
extracts pure protein while removing
bitterness and many non-nutritional
factors. The resulting ingredient has
a neutral flavour, mitigating the need
for sugar or flavour additives in the
final product, and enabling beverage
formulators to shorten ingredients list to
deliver an all-natural product. Moreover,
it demonstrates foaming capabilities
due to its pronounced solubility and
smooth texture. The model plant-based
barista milk contains 3% protein. Existing
vegetable-origin barista products
typically contain less than 1% protein.
Maor Dahan, application manager of
ChickP, noted: “Our chickpea S930 and
G910 isolate are the most refined form of
protein with the advantage of matching
colour, flavour, and functional properties
to food and beverage applications. This
protein has great solubility, exhibiting
excellent water dispersion properties
across a wide range of pH. It has a low
viscosity and an optimised flavour.”
Chickpea is not listed as an allergen
and is not genetically modified.
“Our ChickP protein ticks all the boxes,”
said Lachish Levy, CEO of ChickP. “It’s
packed with highly nutritious complete
protein containing all nine essential amino
acids. But more than that, it has a rich
texture, and provides smooth, stable full
foaming, with a white colour, perfect for
showcasing the most artful barista's skills."
With some three-quarters of the world’s
population sensitive or intolerant to lactose,
ChickP dairy-free milk allows them, as well
as consumers concerned about animal
welfare, to enjoy a cappuccino or latte
with the perfect silky microfoam. ■
True Westfjords launches Dropi cod-liver oil
Cod-liver oil (CLO) is considered a source
of vitamins A and D. It also naturally
harbors full spectrum omega-3 fatty
acids, especially eicosapentaenoic acid
(EPA), docosahexaenoic acid (DHA), and
docosapentaenoic acid (DPA) fatty acid.
True Westfjords has introduced its botanically
enhanced range under the brand name
Dropi. The company recreated the technique
of cold-process extraction applied
by the Scandinavian nation’s Viking
settlers. True Westfjords is providing
100% pure, natural, extra-virgin cod liver
oil in its rawest form to establish a new
category of clean fish oil that assures
the retention of its health benefits.
Content of these beneficial compounds
is confirmed via third-party labs
in Denmark and Germany. Natural
antioxidants are added as a preservative
to prevent rancidity. One serving is
5ml (compared to 15ml for other CLO
sources) and contains approximately
13mcg of vitamin D3, 1,130mcg vitamin
A, and 1,200mcg of omega-3s.
“Content varies slightly from batch to
batch, depending on the size of the
fish, but mostly on their diet,” noted
Kristinn Bjarnason, director of sales
and marketing for True Westfjords. “We
once extracted orange oil because that
particular catch of cod were fed on krill.”
Consuming just a teaspoon of this
cod liver oil provides nearly all the
daily requirements for vitamins A and
D, and well more than the minimum
suggested amount of total omega-3s.
In cooperation with food processing
consultants Matis Ohf, True Westfjords invested
three years in developing and perfecting the
Dropi formulation before going to market.
Dropi comes in a range of flavours, each
infused with a natural extract of organic
ginger, fennel, mandarin, or spearmint.
Dropi CLO is also available in capsule
format. All True Westfjords CLO products
are considered raw and are manufactured
according to European standards of Good
Manufacturing Practice (HACCP). ■
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

18
BITING ISSUES
Better Juice and GEA establish sugar-reduction innovation centre
Better Juice and GEA Group have
established a new pilot facility, inviting
juice manufacturers to test their sugarreduction
technology. The GEA Better
Juice Sugar Converter Skid is included in
GEA’s innovation centre in Ahaus, Germany,
complete with required processing
equipment supplied by the global food
system suppliers and incorporating Better
Juice sugar reduction technology. The
centre has started its full operation recently.
“The pilot centre creates a high-tech venue
where we can host companies — mainly
from EU, but also from all over the world — to
come see, learn, plug in, and actually taste
their products after they’ve been recreated
with Better Juice process in a workshop
environment,” explained Gali Yarom, cofounder
and co-CEO of Better Juice. “Here, we
can now collaborate with our customers at the
test centre to strike the ideal balance between
a sweet note and reduced sugar content.”
to actively contribute their part to the global
quests for reducing sugar consumption
and concurrently give their products an
added wellness edge,” said Eran Blachinsky,
PhD, co-founder and co-CEO of Better
Juice. “It will also eliminate a significant
portion of R&D costs and time.” ■
Better Juice’s enzymatic process uses
natural ingredients to convert simple sugars
into prebiotic dietary fibres and other nondigestible
molecules, while maintaining the
flavour, body, and vitamins and nutrients
of the fruit. It can reduce up to 80% of
sugars in natural fruit juices as well as in
fruit-based compositions, such as purées.
The centre offers lab services for testing
all analytical parameters. A Better Juice
team, together with GEA expert engineers,
are on site to accompany and guide
visiting companies during their trials.
“We set up a readily accessible platform for
juice and fruit processing companies seeking
Givaudan, Bühler,
Cargill, ITAL and
the FoodTech Hub
Latam to work
together with
new tropical food
innovation lab
Givaudan, Bühler, and Cargill have formed
a consortium in collaboration with the Food
Tech Hub LATAM and Ital, food technology
institute, to build a food innovation
centre in the city of Campinas, Brazil.
The tropical food innovation lab will be
located at the food technology institute,
Ital, in a fully refurbished, 1,300m2 area.
This new hub will connect and develop
sustainable, future food and beverage
products in Latin America. Startups,
companies, investors, universities
and research institutions will have
direct access to technology for
prototyping and connecting into
the global food tech ecosystem.
The current generation of wet and dry
extrusion systems for plant-based proteins,
as well as beverages processing units will
add complementary capabilities to the
existing facilities of ITAL. When complete,
the facility will feature new application labs
and a demo kitchen, where consumers,
food scientists, nutritionists, chefs,
mixologists, marketers, and other
professionals, will work together to
create sustainable new products.
Eduard Fontcuberta, regional innovation
head at Givaudan, said: “The Tropical
Food Innovation Lab brings a diverse
and complementary group of strategic
partners working together investigating
market shifts, cross-fertilising ideas
and nourishing concepts to deliver
superior sustainable solutions to food
and beverage customers. At Givaudan,
we continuously challenge ourselves
to create delicious and nutritious food
experiences. With an expanded portfolio
of products across flavours, taste, sense,
health and nutritional solutions and a deep
knowledge of the food ecosystem, we
are uniquely positioned to drive positive
change within the food industry.”
The Tropical Food Innovation Lab is
planned to open in Q1 2023. ■
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

BITING ISSUES 19
Ÿnsect heightens
lesser mealworm
production with EFSA
positive assessment
The EFSA assessment will have to be
confirmed by the European Commission’s
health directorate general, which will
give the final authorisation for market
approval in the European Union, before
the product can go more widely on
sale across the whole continent.
This decision comes as great news for
Ÿnsect, who has filed around 350 patents
in new technology for the cultivation
of mealworms, transforming them into
proteins for domestic animals, fish and
livestock, plants and human beings.
authorised by EFSA in January 2021,
shortly before insect protein was then
approved in feed for pigs and poultry.
Ÿnsect human nutrition and health is selling
ingredients using the lesser mealworm
(branded AdalbaPro) that can be found
in a variety of products across Europe
“The recent assessment by EFSA that lesser
mealworms are safe for human consumption
is a significant step forward for the
company’s expansion,” commented Antoine
Hubert, CEO and co-founder of Ÿnsect.
The lesser mealworm (Alphitobius
diaperinus) has become the fourth
insect to receive a positive assessment
by the European Food Safety Authority
(EFSA) for human consumption.
Ÿnsect Netherlands (formerly Protifarm)
submitted the application to EFSA with a
view to expanding its activities in Europe, in
line with the EU’s sustainability goals, and
has the infrastructure in place to expand
production and distribution immediately
once the European Commission’s green
light is given. Ÿnsect’s other hero protein,
Molitor mealworms, were the first insect
In light of the EFSA green light, Ÿnsect
continues paving the way in insect
protein production and aid the industry’s
growth in meeting the crucial challenges
of tomorrow. As one of the players in
the mealworm sector, the company is
looking to accelerate its development
of long-term sustainable solutions to
protein consumption worldwide. ■
Create Better-For-You Beverages
with Sweegen
Whether you need to replace artificial
sweeteners, reduce sugar by a certain
percentage, or eliminate added sugars
altogether, Sweegen has a wide range
of nature-based sweeteners and taste
modulation capabilities to help you
manage your biggest product
development challenges.
You have a choice. Choose well.
© 2022 Sweegen
www.sweegen.com | in.sales@sweegen.com
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

20
BITING ISSUES
Affron saffron promotes better athletic
performance
A clinical study has demonstrated that
Pharmactive Biotech Products’ Affron
improved enjoyment in sport active adults,
and, in males, it can help increase the
resilience to stress and anxiety by increasing
the cardiac parasympathetic response
that regulates post-exercise heart rate.
The study revealed that affron
supplementation in recreationally active
males was associated with increases in
self-reported exercise enjoyment and
positive heart rate variability (HRV).
The trial included healthy, nonprofessional
participants, aged 18-65 years, who
performed moderate-to-intense aerobic
exercise more than three times per
week. Study subjects were chosen
using strict exclusion criteria. Sixty-two
volunteers participated in the study,
and 59 completed it. Each subject took
14mg of affron, two times per day.
The researchers provided participants a
standard sport wearable to measure HRV.
At the end of the trial, the male participants
taking affron demonstrated statistically
significant changes compared to the
placebo group in HRV, measured during
bedtime. The HRV is an indicator of
recovery as previously revealed in studies
on adults with occasional stress and/or
burnout, who exhibit decreased HRV.
To measure how much the volunteers
enjoyed their workouts, the research
team employed the physical activity
enjoyment scale (PAES). Results
revealed a statistically significant
increase in PAES score over time in the
affron group, with no such increase
in the placebo group. This suggests
an improvement in enjoyment and
mood with daily intake of affron.
Pharmactive’s affron is naturally extracted
from saffron with full control by the
company from farm to shelf. It is watersoluble
and versatile across multiple
applications, including supplements,
powders, and shots. The recommended
amount of affron is 28mg per day,
either taken in a single dose, or split
into two 14mg doses per day. ■
TruOliv production receives carbon neutral seal
Dolcas Biotech’s desert-grown TruOliv
organic olive leaf and fruit extract
has been recognised with the zerocarbon
certification. The seal endorses
the company’s commitment to
environmental welfare as Dolcas unveils
the new liquid beadlet encapsulation
formulation for its prized olive extract.
The new label asserts compliance with
PAS-2060 — the only internationally
recognised certification for organisational
carbon neutrality. Formulated in a carbonneutral
facility in Morocco, TruOliv’s raw
material is sourced from the Moroccan
desert’s olive groves, located in the
foothills of the Atlas Mountains.
water. There also is the continuous planting
of extensive olive groves to resist further
desertification in Morocco. The company
further operates a circular economy
system, whereby the olive extract side
stream (pits and branches) is upcycled
into smoke-free charcoal briquettes.
TruOliv has undergone a makeover
with the debut of its beadlet liquidencapsulated
product. With this new
format, the microencapsulated actives are
suspended in oil-filled capsule, minimising
capsule loads for more compact delivery
of powdered extracts. The beadlets are
wrapped in a sustained release coating
for slow timed release of the actives.
EFSA for supporting optimal cardiovascular
function and blood cholesterol.
The TruOliv beadlet format will be offered
alongside the existing encapsulated
powdered formula and will be available
both in the oil carrier or without. The
raw material and capsule varieties will
be commercialised in bulk, as well as
on a turnkey private label basis. ■
Other regenerative systems employed in
the production of TruOliv include dripirrigation
systems that prevent loss of
One 250mg TruOliv capsule can
accommodate 5mg of hydroxytyrosol, the
minimum daily dose recommended by
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

BITING ISSUES 21
Conagen commercialises scalable
sweetness enhancers
in consumer trending products, such as
energy drinks, sauces, and confectionery
products with low to no sugar.
Conagen has commercialised an expansive
portfolio of natural sweetness enhancers
for taste modification in sugar reduction
solutions for food and beverages. The
enhancers are made with precision
fermentation, a technology that has
led to the innovation of an extensive
platform of phenolic antioxidants.
Conagen’s precision fermentation method is a
clean and sustainable method for developing
sweetness enhancement compounds.
Conagen’s sweetness enhancers belong to
a group of natural product molecules called
phenolic compounds, found extensively in
many plant species. Phenolic compounds
are commonly found in vegetables and
fruits and are a significant part of the
human diet. They are biosynthesised by plants
and lichens as secondary metabolites and
comprise a diverse group of phytochemicals.
Conagen and its pipeline partner Sweegen, a
company specialising in wellness-based sugar
reduction solutions, have previously teamed
up to develop modern natural sweeteners
that can replace up to 100% sugar in particular
food and beverage applications and bitter
blockers to mitigate up to 80-100% bitterness
“Together, with Conagen, we’re building
a bridge of natural solutions with
mainstream taste,” said Casey McCormick,
head of global innovation at Sweegen.
“These new molecules can modulate
mouthfeel and boost the sensation of
the sweetness of other sweeteners and
flavours in food and beverages, leading to
a significant reduction in sugar usage.”
McCormick further stated: “Conagen is
an ideal innovation partner for Sweegen
to continuously build our robust and
powerful portfolio and pair it with our
first-class sweetener systems. The more
sweetness enhancers in our toolbox, the
better our exploration and discovery of
new ways for food and beverage brands
to make healthier products that taste
great and resonate with consumers.” ■
Elevate Taste
in Plant Based
Find out the sensory attributes
consumers are missing
Download New Insights
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

Australian consumers
seek plant-based
patties with convincing
flavours, appearance, and
performance
Beef but better:
What consumers expect of a good
plant-based burger
By Lee Jie Ying, senior strategic marketing manager, plant-based, Kerry APMEA and
Catarina Rodrigues, marketing manager, Kerry Australia and New Zealand
Winning in the plant-based burger
space in Australia requires finding the
right balance of sensory attributes.
According to Kerry’s latest research
of over 1,500 consumers across
four countries — US, UK, Australia,
and Brazil — to uncover sensory
expectations around plant-based
burgers, Australians ranked texture as
the most important. This is followed
by flavour and aftertaste, cooking and
cooked appearance, raw appearance,
cooked aroma, and lastly, feel.
In Australia, the growing demand
for innovation in plant-based
burgers is fuelled by flexitarians.
As they consume both meat and
meat alternatives, flexitarians are
unwilling to compromise on flavour
and expect plant-based products
to deliver authenticity, and will not
accept anything that tastes artificial.
When it comes to plant-based
burgers, Australians use beef
burgers as the benchmark —
they want something that can
replicate the taste experience
of a burger grilled on a BBQ or
eaten in a restaurant. Australian
consumers also have higher
taste expectations. For example,
while bitter plant-based notes
were rejected by all the markets
researched, Australians were the
most sensitive and least accepting
of it and other artificial notes.
MEATY FIRMNESS WITH
GOOD BITE
For Australians, flavour alone is not
enough to achieve the ideal plantbased
burger taste experience.
Texture is the top priority, with
74% of Australian consumers
expecting a burger with a meaty
firmness to have great texture.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

INGREDIENTS 23
Their decision making is influenced
by what they can feel in a bite.
Kerry’s analysis shows that their
texture journey begins from the
moment they sink their teeth into the
patty and break through the outer
crisp, to the resistance they feel with
each bite, how the patty is broken
down to smaller pieces, how the oil
and moisture are released, all the way
to the clean after-feel in their mouth.
Therefore, they are looking for
products with a firm outside from
charring, and a soft, succulent inside,
which 70% of Australian consumers
categorised as “caramelised on the
outside and juicy on the inside”.
However, it is a delicate balance
as they are not in favour of plantbased
burgers that are too crispy
on the outside and too soft in the
middle, as this suggests poor quality.
The challenge and opportunity
for manufacturers is to achieve
a good variation in bite that can
deliver both crisp and succulence.
CHARGRILLED CARAMELISED
SAVOURINESS HITS THE SPOT
With the Australian consumer’s
preference for charred and
caramelised flavour, it is natural
that they perceive burgers that
caramelise and brown during cooking
to have a great texture (85%) and
to be delicious (78%), with 69%
likely to purchase such a product.
With beef burgers as their
benchmark, it is no surprise that
plant-based products that can
deliver on depth and complexity
of flavour with a good balance
between savoury and meaty do
well in Australia. Consumers are
looking for multiple notes in each
bite, from meaty, slightly smoky,
to subtle saltiness, slight pepper
and herb notes, and cooked fat.
bitterness, “cardboardness and
beaniness usually present in plantbased
products unappealing and also
consider the chemical notes created
from excessive masking a turn off.
Too much flavour can also put
Australian consumers off as many
products in the market overcompensate
with added salt or sodium, resulting
in a lingering after taste.
DRAMA IN THE PAN
Across all the four markets polled,
overcooking is a common problem
which leads to a poor eating
experience. In Australia, in particular,
the cooking process has a significant
impact on the consumer’s overall
satisfaction as it not only gives
them visual cues as to when their
food is cooked and safe to eat, it
also adds an emotional element
of excitement and anticipation.
The consumer journey begins
even before they get to cooking.
Australians prefer to have the pink
tone of the raw meat to be muted
Flexitarians have
high demands
when it comes to
their preference for
alternative proteins
and natural — they do not want
to see the visible fat globules and
pink juices that mimic the bleeding
in typical meat, citing it as "going
too far" in terms of replicating
the overall meat experience.
Seeing the colour change from red
to brown, and brown to charred
or caramelised is important as it
creates a perception that rich, deep
flavours are developing. On the flip
side, Australians do not like seeing
visual cues that relate to overcooking
such as the product burning, sticking
to the pan and falling apart.
In addition, the Kerry study found
that sensory cues, such as the
aroma and sizzle sound that cooking
produces, also help to enhance the
cooking experience. The increasing
intensity of the aroma until it is
meaty or smoky (minus the synthetic
chemical smell) and the satisfying
sizzle sound of a patty being cooked
adds to the drama in the pan,
creating a positive expectation that
the burger will be delicious. FBA
While Australians like complexity,
they also prefer flavours to be
natural with no synthetic or
artificial notes. They find the

24
INGREDIENTS
Clean-label
colouring solutions
for modern consumers
Victor Foo, general manager at GNT
Singapore, explains how Exberry colouring
foods can create colours for food and
beverage brands while tapping into
demands for clean and clear labels.
Today’s consumers expect their products to
come with clean and clear labels. Research
has shown that eight in 10 shoppers in
the Asia-Pacific region like to see “100%
natural” claims 1 , while 65% say they will
pay extra for food and drink if it contains
“real” ingredients most or all of the time 2 . In
addition, 69% have become more focused on
natural ingredients due to the pandemic 3 .
As a result, many brands are taking
steps to clean up their ingredient lists to
ensure they match up to expectations.
The choice of colour can be especially
significant, with 74% of Asia-Pacific
shoppers considering it important that the
colouring in food and drink is natural 4 .
However, creating visually appealing products
with completely clean and clear labels
can create a challenge. Natural colours
such as carmine and copper chlorophyll
are widely used across the food and drink
industry, but do not match up to modern
expectations regarding clean ingredient lists.
Carmine is commonly used to achieve
reds and pinks in applications such as
beverages, dairy, and confectionery.
Although considered a natural colourant,
carmine is made from the inedible cochineal
insect, and is therefore incompatible with
vegetarian, halal, and kosher diets. In
addition, it undergoes chemical processing
with solvents such as aluminum oxide.
Copper chlorophyll, meanwhile, is a vibrant
green colourant used in applications including
sugar confectionery, dairy, and beverages.
Chlorophyll is a green pigment extracted
from sources including fescue and alfalfa
grass using solvents such as acetone,
ethanol, and hexane. As chlorophyll is an
unstable compound, a copper ion is often
added to enhance vibrancy and reduce
colour degradation. This results in the
oil-soluble colourant copper chlorophyll.
Due to the way these natural colours
are created, they are considered to be
additives in many parts of the world.
COLOURING FOOD WITH FOOD
Exberry colouring foods can provide a
clean-label alternative. GNT’s founder coined
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

INGREDIENTS 25
the term “colouring foods”, in which food
concentrates are used solely for the purpose
of delivering colour to food and beverages.
They are created from non-GMO fruits,
vegetables, and plants using only water
and physical processes such as chopping
and filtering, with no organic solvents.
Due to the way they are made, colouring
foods can be eaten at any stage of the
manufacturing process. There is no selective
extraction of the pigments — they are
actually concentrates, retaining
characteristics of their source materials
such as their taste, odour, and nutrients.
Food legislation varies from country to
country. Hence, the legal status and
labeling of colouring foods can only be
clarified on a case-by-case basis.
However, in most countries throughout
the world, they are considered food
ingredients rather additives, qualifying
for clean and clear label declarations.
For instance, in Australia, New Zealand and
China, they might be described on ingredient
lists as “colouring food (concentrate of
carrot and blackcurrant)” or “concentrates
(carrot and blackcurrant)”. In Indonesia, they
could be listed as “fruit and/or vegetable
concentrate (radish and carrot)” or
“concentrate (radish and carrot)”. In Thailand,
they are classified as colour extracts from
parts of plants, with label declarations
including the name of the raw materials
and the part used, such as: “Natural
colour: colour extracts from carrot root”.
With 67% of Asia-Pacific consumers saying
they seek out food and drink products
that contain recognisable ingredients 5 ,
these clear label declarations can provide
benefits, with many brands now taking
advantage. Mintel data shows there was a
297% increase in the use of colouring foods
across all food and drink launches in the
Asia-Pacific region between 2011 and 2021 6 .
ENSURING OPTIMAL PERFORMANCE
Making the switch to colouring foods does
not require compromise on performance.
The Exberry range features hundreds of
shades from across the whole spectrum,
and they can be used to achieve shades
comparable to synthetics in many food
and drink applications.
However, colouring foods are not a plugand-play
solution. To ensure optimal
performance, it is vital to consider all relevant
technical aspects, which will vary depending
on the choice of colour concentrate and the
requirements of the application. These may
include how the chosen concentrate will
respond to the pH value, acidity, density, fat
content, and vitamins and minerals in the
base product. In addition, it is important to
know how it will be processed, packaged,
and merchandised. Extensive testing,
including exposing the product to extreme
heat and light, should be undertaken to
establish the stability of the colours.
With the right approach, it is possible to find
an effective solution for almost any
requirement.
ASIA-PACIFIC TAKING NOTICE
Colouring foods have been gaining
recognition across the world for some time.
As a result, a number of countries in the Asia-
Pacific region have introduced standards
recognising the distinction between
colouring foods and additive colourants.
China's group standards for colouring foods
were published in 2017. Drawn up by the China
National Food Industry Association, it states
that colourants must be made from natural
food raw materials and should retain the raw
materials’ key properties such as colouring
constituents, nutritive constituents, taste,
and flavour. The manufacturing process
must not isolate the colouring constituents
or use organic solvents for extraction,
instead relying on chopping, grinding, water
extraction, pressing, filtration, concentrating,
drying, and other physical processes.
At the end of 2020, the Food Safety &
Standards Authority of India also published
a standard setting out its definition for
plant-based colour concentrates. It
determines that colouring foods must be
made from edible fruits, vegetables, spices,
or herbs and processed with water, with
no selective extraction of pigments.
Meanwhile, The Natural Food Colours
Association (NATCOL)’s “Code of Practice
for the classification, manufacturing, use
and labelling of colouring foods (EU)”
was published in 2021. While created for
the European market, it will also serve
as best practice to support the further
regulatory development of plant-based
colour concentrates around the world.
THE EXBERRY PORTFOLIO
Exberry concentrates can be used for a variety
of applications, including confectionery,
soft and alcoholic beverages, plant-based
products, dairy, baked goods, sauces, and
snacks. The company can support brands
through the commercialisation process,
from colour matching and stability testing,
to regulatory support and upscaling. FBA
REFERENCES
1
FMCG Gurus ‘Global & Regional - Clean Label
& Naturalness survey - Q2 2021’
2
FMCG Gurus ‘Custom Survey - Global and
Regional Country Profiles - Q2 2021’
3
FMCG Gurus 'Top Trend 6 – Natural Blueprint
in 2021' (2021)
4
FMCG Gurus ‘Global & Regional - Clean Label
& Naturalness survey - Q2 2021’
5
FMCG Gurus 'Clean & Clear Label in 2021 –
Global Report' (2021)
6
Mintel GNPD
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

26
INGREDIENTS
Meeting consumer demand
with plant-based protein
alternatives
When it comes to alternative proteins, consumers are always
looking for a replacement that can mimic the textures, taste, and
appearance of animal protein. Plant-based options like textured
wheat proteins can offer the solution that producers are looking for.
By Christian Philippsen, managing director, BENEO, Asia Pacific
The pandemic has created a shift in food
preferences, pivoting consumers towards
more sustainable, plant-based options.
Research has shown that environmental
concerns were heightened as a result of
COVID-19, with 60% of consumers now more
attentive to the impact their food and drink
consumption has on the environment 1 . As
more mainstream consumers make changes
to their diets to improve their long-term health
and reduce their impact on the planet due to
COVID-19, there has been a corresponding
upsurge in shoppers (20%) planning to
include more plant-based foods in their
diets 2 . In particular, meat alternatives are
gaining traction in Asia-Pacific. Investments
in protein alternatives have almost
doubled in the region, reaching US$312m,
60% more than the amount globally 3 .
MEAT REPLACEMENTS BECOMING A
MORE POPULAR ALTERNATIVE
For those who are incorporating more
plant-based ingredients into their diet, meat
alternatives have become a sought-after
choice. Many consumers perceive plant
proteins as natural, healthy ingredients
that are more sustainable than meat in
their production. These proteins also have
specific benefits such as being low in
cholesterol, saturated fats and sugars,
making them a popular choice for a growing
range of plant-based applications.
With a wide variety of plant proteins available,
manufacturers must choose high-quality
ingredients that can offer convincing
technical benefits. The popularity of
wheat protein is due to the wide variety
of textures it can create. In addition,
wheat protein is a source of many amino
acids, such as cysteine, methionine,
phenylalanine, tyrosine and tryptophan.
Moreover, wheat protein has a neutral
taste and can deliver a variety of textures
in a wide range of meat-free applications,
which is key as a pleasant taste and
texture are important shopping motivators
for consumers. As such, wheat-based
protein is one of the most promising meat
substitutes for meat-free burgers, nuggets,
vegetarian sausages or even dim sum
to name but a few. In addition, a recent
consumer survey on behalf of BENEO
shows that 66% of global flexitarians
find wheat an appealing plant-based
source in meat and fish alternatives 4 .
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

INGREDIENTS 27
THE MANY FACES OF TEXTURED
WHEAT PROTEIN
To meet the growing demand for meatalternative
solutions, BENEO has developed
a range of textured wheat proteins, called
BeneoPro W-Tex. The protein is suited for
producers as it has an alveolar structure
that allows the development of juicy plantbased
products with a meat-like texture 5 .
It also takes only five to 15 minutes to
hydrate, reducing the need for long soaking
and making it convenient for production.
Furthermore, BeneoPro W-Tex can also be
flavoured with a variety of tastes, herbs and
spices, making it a possible meat substitute.
However, as the consumer palate for plantbased
foods continues to evolve, a wider
variety of meat alternative foods are now
being created. To meet growing demand,
producers are seeking further versatility
when it comes to fine-tuning their plantbased
product’s organoleptic profile and
texture. To facilitate this process, BENEO's
range of BeneoPro W-Tex variants can
offer comparable taste and texture, no
matter the plant-based food application.
TEXTURES, TEXTURES, TEXTURES
As many consumers are looking to make
the switch to a more plant-based diet,
many are seeking meat alternatives that
mimic the textures of regular meat.
A consumer survey conducted on behalf
of BENEO showed that globally, 81% of
flexitarians agree that meat alternatives
should be tender and easy to chew, and 74%
of them want them to be juicy 6 . With the help
of the different BeneoPro W-Tex variants,
meat alternatives producers can develop
various meat-free applications. For example,
BeneoPro W-Tex’s existing formulation has
been recreated in a smaller particle size of
an average of 5mm, instead of the standard
7mm, replicating the finer textures in plantbased
sausages. Two other variants, with
7mm and 5mm as average particle sizes,
are ideal for the preparation of ground meat
products such as plant-based burgers and
meat-free meatballs, and can also resist
tougher processing conditions and freezing.
This allows them to be used as a minced meat
replacement in frozen vegan ready meals. For
producers looking to replace the texture of
chicken, in imitation chicken nuggets or strips,
a variant has been created that has a slightly
lower protein content of a minimum of 60%
(on dry matter). It has a higher water holding
capacity and as a consequence creates
softer, juicier, more chicken-like textures.
LOOKING AHEAD
The rise in consumers looking to be more
sustainable in their food choices means
greater demand for plant-based products
within the region. As consumers continue to
shift their preferences, food manufacturers
can capitalise on this trend and innovate
with healthier, plant-based alternatives that
not only provide new and exciting tastes but
help to contribute to sustainability. FBA
REFERENCES
1
FMCG Gurus COVID-19 Survey: 18 countries
surveyed in July 2020 [Australia, Brazil, Canada,
China, Denmark, France, Germany, Indonesia,
Italy, Japan, Mexico, Poland, South Africa, South
Korea, Spain, UK, USA, Vietnam]
2
FMCG Gurus, COVID19 Survey: 18 countries
surveyed in July 2020
3
2021 Plant-Based State of the Industry
Report (gfi.org)
4
BENEO Global Plant-Based Survey 2021
- Insites Consulting conducted an online
quantitative survey in July 2021 in Spain,
France, Germany, Poland, UK, US, Brazil,
Australia, China and Russia: 1000 consumers/
country = 11,990 consumers in total; sample of
flexitarians = 2905. Filter: Global Meat & Fish
Alternative Consumers & Flexitarian
5
A structure composed of many very small
cavities more or less ordered, like honeycomb
6
BENEO Global Plant-Based Survey 2021
(Filter: Global Meat & Fish Alternative
Consumers & Flexitarian)

28 Advertorial
INGREDIENTS
The role of dairy
in sustainable diets
Consumers are increasingly concerned about
the sustainability of the food they buy and
consume. There is global interest in what
sustainable diets of the future will look like
and how will dairy play an important role.
The Australian dairy industry produces
high-quality, nutritious, and delicious
food and beverages, made possible by the
pristine Australian landscape. Clean air, good
quality feed and water, and well-cared-for
animals are critical to the quality of these
products. With the industry united around
the Australian Dairy Industry Sustainability
Framework, the sector is committed to
producing consumers’ favourite dairy
products for many generations to come.
“There is undeniable evidence that the
world needs nutritious food options such
as dairy. Increasingly, research is revealing
that milk, yoghurt and cheese play a critically
important role in a healthy sustainable diet,”
said Melissa Cameron, human health and
nutrition policy manager at Dairy Australia.
To safeguard the planet, there is a need to
create ways of eating that are sustainable
in the long term. A sustainable diet
considers not just the impact of food
production on the health of the planet,
but also nutritional value for human
health, affordability, and adaptability to
social, cultural and economic context.
Dairy products are nutritionally dense.
They have a much lower carbon
footprint and water intake than most
packaged foods. In 2020, research from
Australia’s Commonwealth Scientific
and Industrial Research Organisation
(CSIRO) revealed dairy foods can be
consumed as part of a high-quality,
low greenhouse gas (GHG) diet.
Although plant-based beverages are
growing as an alternative to dairy
foods, the research found these foods
were not adequate substitutes from
a nutrition or cost perspective.
CSIRO found that a sustainable diet is
one that prioritises nutritional foods to
create an overall lower carbon footprint,
generating high quality for lower
emissions. Therefore, while consumers
and producers aim to have less food on
the plate, its nutritional value should
be high. Dairy providing a dense source
of nutrition compared to other foods,
with just one glass of milk providing
the same amount of bioavailable
calcium as 18 heads of broccoli.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

INGREDIENTS Advertorial 29
DAIRY FOR HEALTH
Dairy products are not only delicious —
they are also highly nutritious. In Australia,
88% of general practitioner doctors are
confident in recommending dairy as part
of a balanced diet. This is because they
provide readily absorbable calcium, as well
as many essential nutrients and vitamins.
This is particularly pertinent when viewed
in the context of an ageing population. In
2021, global research led by the University
of Melbourne and Austin Health found that
higher daily intakes of milk, cheese and
yoghurt reduced fractures and falls in aged
care residents, by 33% and 11% respectively.
Dairy foods are natural sources of bone
and muscle building nutrients which are
important in healthy ageing. Milk, cheese and
yoghurt contain a package of bioavailable
nutrients housed in complex physical
structures, which cannot be replicated by
any other food or supplement. Providing
adequate milk, cheese and yoghurt in
the diets of older populations is a proven,
easy and affordable way to reducing the
fracture burden in the whole community.
“This research indicates that consuming
enough dairy is an affordable and enjoyable
way to prevent fractures and falls in older
age, reducing debilitating effects on
health, mobility and impacts on health care
systems around the world,” said Cameron.
AN INDUSTRY COMMITTED TO
SUSTAINABILITY
As an industry, dairy supports an economywide
target of net zero GHG emissions in
Australia by 2050.
“While nutritionally, there is a good story
to tell for dairy, we also need to do more to
reduce our environmental impact and we
are committed to that,” said Cameron.
More than 90% of Australian dairy farms have
already implemented measures to reduce GHG
emissions, and processors have reduced GHG
emissions intensity by 25.5% since 2010/11.
The Australian Dairy Industry Sustainability
Framework, one of the first in the world,
focuses sustainability efforts across four
commitments: enhancing economic viability
and livelihoods, improving the wellbeing
of people, providing best care for animals
and reducing environmental impact. All of
these commitments align with the United
Nations Sustainable Development Goals.
Recently, Australian dairy has committed
100% of all dairy packaging to being
recyclable, reusable or compostable by
2025. Many Australian dairy processors
are already shifting to more sustainable
packaging options and exploring materials
that are not reliant on fossil fuels, thereby
reducing the emissions footprint of
the sector. In addition, a goal has been
set to halve food waste by 2030.
For 10 years, the Australian dairy industry
has been at the forefront of sustainable
food production. Whatever the future holds,
the Australian dairy industry is working
hard to ensure dairy foods remain part of a
sustainable diet, by continuing to provide
nutritious food for a healthier world. FBA
Learn more at www.dairyaustralia.
com.au/thrivetogether
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

30
INGREDIENTS
What’s fuelling demand
for fermented foods
and beverages?
In this article, Johan Cerstiaens,
commercial director at SVZ, takes a
look at the factors driving demand for
fermented products and the versatile
ingredients that can help brands keep
consumers coming back for more.
Kimchi, kombucha, kefir, and sauerkraut:
With a rainbow of ripened foods and
beverages crowding supermarket
shelves around the world, it seems that
consumers’ love for fermented products
is not slowing down. Market forecasts
predict that the global fermented
food and drink sector will achieve an
6.35% CAGR between 2022 and 2027,
showing that the trend is here to stay*.
For brands, this is exciting news.
With health-conscious consumers
searching for new and tasty
ways to feed their gut flora, the
potential for food and beverage
manufacturers is surging.
SUPPORTING HEALTHIER
EATING HABITS
It is no coincidence that fermented
foods are having their moment
during a period of increased health
consciousness. Influenced by
pandemic weight-gain worries
and a general desire to improve
their wellbeing, consumers
across the continent are looking
to eat and drink healthier*.
For many, this means choosing products
which contain as few “nasties” as
possible — chiefly sugar, salt, and
artificial colours or flavours. Shoppers
are already making their preferences
felt with sales of low-sugar beverages
increasing by 28% CAGR in Indonesia,
while the term “sugar-free yoghurt” was
mentioned more than 690,000 times on
Chinese social media in the last year*.
Naturalness is another important
factor Asian consumers increasingly
consider when making healthier
choices, with a majority perceiving
100% natural products as safer, more
nutritious, and higher in quality*. While
they may be looking for "less" in some
areas, consumers still expect products
to offer the whole package when it
comes to taste and visual appeal.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

This is where fermented ingredients
can truly add value. Containing vitamins
and minerals, fermented fruits and
vegetables offer brands the opportunity
to improve the nutritional and sensory
appeal of their products, while keeping
labels free from artificial ingredients
or added sugars. Fermented beet
juice, for example, can be used as
an alternative to or in combination
with traditional strawberry puree in
yoghurt applications to add a burst
of vibrant pink colour and subtle
sweet-sour flavour.
REDISCOVERING TRADITIONAL
ROUTES TO GOOD HEALTH
Fermented foods and beverages have
been a central component of everyday
diets across Asia for centuries. In
Japan, warriors were snacking on
natto or fermented soybeans as
early as the 1600s, while tea-based
kombucha drinks are thought to be
even older, originating in China around
220BCE*. These ancient recipes
became and stayed popular thanks
to their reputation as health-foods,
especially prized for their positive
effects on the digestive system. As the
modern gut health trend continues
to gather steam, consumers are
beginning to revaluate these traditional
recipes, recognising their benefits
to improved health and wellbeing.
Kombucha, for example, is seeing a
major resurgence in Thailand, where
online engagement with products has
increased by 7% compared with 2021*.
Brands hoping to tap into this trend
for reimagined classics should focus
on the quality of the fermented
produce they select for their products.
SVZ helps food manufacturers
offer sensory experiences to their
customers with sustainable, traceable
and quality solutions. Through their
farmers, SVZ is able to supply brands
with specific vegetable varieties
for traditional fermented dishes.
Searching for new experiences
Some consumers may be taking
inspiration from familiar favourites,
but at the same time there is growing
demand for a taste of the unknown.
From beverages with a kombucha
kick, to new and exotic frozen yoghurt
flavours, shoppers want products
that pique their curiosity, exploration,
and even risk*. Fiery fermented
condiments like kimchi, siracha and
gochujang are considered staples
in many households across Asia,
but regional spice blends such as
Chinese mala have been stepping
into the spotlight in recent years*.
Linked with this is a growing interest
in unusual flavour combinations,
such as sweet and salty or warm
spice and floral notes, particularly in
fermented beverages like kombucha,
kefir and milk bubble tea. Indeed,
research from Mintel reveals that
40% of Indonesians living in urban
areas would like to try dishes with a
combination of sweet and savoury
flavours*. Imbued with a sweet,
sour and earthy flavour, SVZ’s
fermented carrot ingredients can
be added to foods and beverages
aimed at adventurous consumers,
from kimchi-inspired sauces
to ginger-citrus smoothies.
Brewing up the latest innovations
The trends discussed above are just
a snapshot of the limitless potential
offered by fermented vegetables.
With consumers either revisiting or
discovering fermented foods for the
first time, there is an opportunity for
brands to experiment with flavour,
texture and format to create new
product offerings. In line with the
growing demand for sweet-savoury
foods for instance, producers could
combine the aromatic sweetness of
fermented plums or cherries, with
the intense heat of siracha hot sauce
to make a whole new condiment.
Brands could also combine the desire
for personalisation with the gut
health trend by offering a range of
fermented beverage toppings, giving
consumers the option to choose
the ingredient that addresses their
unique health concerns. FBA
*References are available upon
request
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

32
INGREDIENTS
Scottish
seafood
delivers
an ocean of
opportunities
When it comes
to seafood, a few
contenders come to
mind: Norwegian
salmon, Japanese
tuna, and Siberian
sturgeon. Yet,
amongst them,
Scottish seafood has
emerged as a strong
candidate, offering
an abundant array
of seafood for
consumers, while
also enabling a
stable sustainable
framework.
By Agatha Wong
Brimming with more than 60 species
of commercial seafood, ranging from
whitefish, to shellfish and pelagic, the
Scottish coastline offers 18,000km of
fresh, farmed, and frozen produce.
It is home to the union of the warm
gulfstream and the cold North Atlantic
waters, where 2,000 fishing vessels
land 540,000 tonnes of fish per year.
Of its wide array of seafood products,
the Scottish salmon is noted as the
best-tasting, offering consumers a
rich source of omega-3. As seafood
constitutes Scotland’s largest export,
the country’s geographical location
and rich industry have positioned
them well to meet the growing
consumer demand for seafood.
According to Research and Markets’
Global Seafood Market Report, the
global market for seafood is projected
to reach a size of US$138.7bn by 2027,
at a CAGR growth of 2.9% between the
years 2020-2027. Part of this growth
could be accounted to the COVID-19
pandemic. As consumers are looking
towards healthier options that can
supplement their immune system,
seafood has presented itself as a
choice protein besides animal poultry.
This is attributed to consumer belief in
the health benefits of seafood, which
offer a host of immune-boosting fatty
acids, vitamins, and antioxidants.
Natalie Bell
“We have been observing a rising
consciousness in healthier diets
among consumers in general, but most
certainly in Singapore and in the South
East Asia region,” noted Natalie Bell,
head of trade marketing for Asia, Europe
and Middle East at Seafood Scotland.
“We are seeing that consumers are
eager and interested in broaching
foods and produce all over the world
that are backed with consistent quality,
taste and provenance. This means
that there is more expectation for not
just conveniently accessed foods, but
for quality produce that can promise
factors such as a sustainably-sourced
provenance, with unique taste profiles.”
Moreover, continued Bell, these changes
in taste and preferences have also led
to a rise in experimental dining, be it
at home or in restaurants. South East
Asia, in particular, is swiftly becoming
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

INGREDIENTS 33
a mature market for novel experiences
that elevate food and beverage to
the next level. In this regard, there
is potential for the aquaculture and
pisciculture industry to develop and
rise up to meet these demands.
“We want to showcase the unbeatable
quality of Scottish produce and
introduce the provenance of our
products. At the same time, as an
acknowledged global pioneer in
sustainable fishing methods in the
seafood industry, we are keen on
sharing our industry’s tried and tested
exporting infrastructure. New and/
or emerging markets can be confident
in our best practices that combines
the best of our farmers’ legacy in
honing quality produce and our
industry’s ability to innovate and adapt
to modern day market demands.”
CHANNELING EXPERTISE
Scotland’s rich and mature seafood
industry can serve as an example
for smaller, less-developed markets,
such as those found in Asia-Pacific.
Though the region contains the world’s
largest exporter of seafood (China),
and is estimated to consume over
two-thirds of the world’s fish by 2030,
there is still much it can do to hone
its seafood industry, particularly on
the sustainability front. A report by
the WWF in 2016 revealed that 75% of
the seafood consumed in Singapore,
for example, was sourced through
unsustainable practices. Given these
circumstances, there is much this part
of the world can learn from Scotland
when it comes to seafood, despite
differences in climate and geography.
“The Scottish seafood industry has
a long and proud heritage, whilst
also continually investing in modern
equipment, techniques and training,
and we are constantly evolving by
developing new processing methods
and tracking and responding to
consumer trends. In fact, Scotland
is an acknowledged global pioneer
in sustainable fishing methods,
holding more Agriculture and Food Marine
Stewardship Council (MSC) accreditations
than most other EU countries.”
More than that, the Scottish seafood
industry also sets an example for
traceability and accountability in
aquaculture and fishing. In a supply chain
that has faced problematic setbacks
when it comes to overfishing, damage
to the ocean floor, and illegality, Scottish
seafood has enabled a regulated network
through advanced system certifications.
“All Scottish fishing vessels are licensed
based on their size, where they fish and
what they catch. All vessels greater
than 12m now operate with compulsory
vessel monitoring systems and electronic
logbooks. These vessels record what, where
and when a catch was made, accurately
tracing where and when it was landed
and sold, and who purchased the catch.
This ensures that there are procedures
in place to provide seafood traceability
from point of capture into the supply
chain. Further verification and control of
fishing activity is undertaken by Marine
Scotland, using surveillance programmes
from land, sea and air. This makes Scottish
seafood fully accountable and traceable.

“The Scottish seafood industry and
supply chain is one of the most highly
regulated in Europe, ensuring the
safety and traceability of all seafood.
Many processing plants hold SALSA
and BRC certifications, and our
fishermen and fish farmers pioneer new
technology and participate in innovative
sustainable projects, to preserve
fish stocks and the environment for
future generations,” added Bell.
FROM SCOTLAND TO THE WORLD
“The most common route for seafood
to Singapore is via air freight. Seafood
is packed in iced boxes where the cold
chain is maintained and controlled below
3°C throughout transit from packing to
delivery,” shared Bell. This process of
transporting seafood thus enables the
produce to be maintained at high levels
of freshness as it goes from port to port.
and suppliers. During the pandemic
period, these have been through
avenues such as webinars and forums
to highlight issues and concerns that
are not being addressed or where there
is no clear guidance,” shared Bell.
The COVID-19 pandemic, though
offering ample opportunities for the
seafood industry to meet consumer
demands, has also brought with it
supply chain bottlenecks. More than
that, political events, such as the
conflict between Ukraine and Russian,
have similarly disrupted global supply
chains, with sanctions levied against
the latter. These compounded factors,
according to Bell, has impacted
prices across the entire value chain;
for suppliers, buyers, as well as air
and ocean shipping freight costs.
As a result, major seafood exporters
can expect to face challenges in
exporting to their usual markets.
Bell added: “In situations like these where
there are huge concerns around food
security and a stable flow of goods,
cooperation between government
bodies and key trade stakeholders
is of the utmost importance. We
have been working very closely with
the government’s export and trade
departments to explore potential
export opportunities. We are also
closely monitoring the situation and
have been in constant communication
on the ground with Scottish seafood
farmers, suppliers, and exporters to
support them through this situation.”
Amidst pressing global events
and swift changes to the climate,
Scottish seafood offers a possible
blueprint for industries around the
world on how their markets could
be developed. Through tapping into
their own heritage and maintaining a
tight network of farmers and strictlyregulated
practices, Scotland is
well-positioned to face the surging
demand for seafood produce,
whilst also ensuring a sustainable,
traceable supply chain. FBA
Yet, with global events unfolding around
the world hurdles preventing smooth
trade have struck up in past years.
Brexit, for a start, has changed business
operations in Scotland: as of 1 Jan 2021,
the EU free trade agreements are no
longer applicable to the UK. While new
trade agreements have been secured
by the UK government, adjustments
had to be made nonetheless to
accommodate these changes.
“With the onset of Brexit, we have
become an independent coastal state.
For us at Seafood Scotland, we have
set up a Brexit Working Group and have
been working through the key issues
with stakeholders to provide easyto-follow
guidance to our customers
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

INGREDIENTS 35
Smart protein solutions:
Create considerable health benefits
while assuring texture and taste in
fortified treats
For healthier, fortified food options to be successful, they
must deliver on taste, texture and indulgence. GELITA’s new
smart ingredient solutions can help manufacturers meet such
demands, while also developing added-value products ranging
from collagen-rich gummies to high-protein candy and a
variety of sugar-reduced treats.
According to research by Innova
Market Insights, 45% of consumers
are influenced by texture when buying
food and drink, while 68% believe that
texture contributes to a more interesting
food and beverage experience1.
When it comes to textures, GELITA’s
smart solutions provide the tools
that can tailor product innovations
to the demands of various consumer
groups. The smart thing with these
new ingredients is they can replace the
gelatin and deliver the collagen needed
to produce collagen enriched fruit gums,
for example. This in turn alleviates any
difficulties faced by manufacturers.
For example, from a technological
perspective, these ingredients allow
for the incorporation of high levels of
collagen protein in fortified gummies,
while providing indulgence, texture and
taste. At the same time, compared to
conventional collagen peptides, handling
is easier in terms of storage and
transportation, and so too is processing.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

36
INGREDIENTS
BEAUTY IN THE SPOTLIGHT
Health concerns influence a variety
of dietary decisions, with shoppers
increasingly looking to support
their immunity, mobility and overall
wellness with foods and supplements
containing added vitamins, minerals,
nutrients and, in particular, collagen.
Unfortunately, the amount of collagen
that the body produces declines
from around the age of 30. A lack
of collagen can cause a variety of
problems, from impaired joint mobility
and poor bone health to sagging
and uneven skin. However, through
the consumption of collagen in
supplemental form, the body’s supplies
of this nutrient can be replenished.
VERISOL HST facilitates the production
of collagen-rich products. It is an
ingredient solution for nustricosmetic
products that are scientifically proven
to benefit skin health. VERISOL
contains natural bioactive collagen
peptides (BCP) that have been
developed to provide significant
efficacy. With their special amino
acid composition, they influence
the skin’s collagen metabolism
from the inside out. VERISOL enters
the bloodstream and reaches the
fibroblasts in the dermis. In a natural
process, it stimulates collagen
metabolism and helps strengthen the
skin’s connective tissue. This means
improved elasticity, fewer wrinkles
and a younger, healthier appearance.
Scientific research has confirmed
that a daily oral intake of just 2.5g of
VERISOL brings beneficial effects. From
a technological perspective, VERISOL
HST allows for the incorporation of
protein in confectionery products
such as gummies, marshmallows and
hard-boiled candies. Therefore, the
recommended daily intake can be
achieved with just three gummies with
a VERISOL HST content of 33% each.
HIGH-PROTEIN POSSIBILITIES
Consumer thinking about protein
has moved out of the gym and into
mainstream grocery stores, which
means products with protein claims
are on the rise. Although consumers
who engage in physical activity remain
a core audience for the protein/sports
nutrition market, its mainstream
evolution is being driven by people
who are both active and looking for a
convenient health boost. They tend to
take a proactive, rather than reactive,
approach to health and are striving to
stay fit and mobile well into later life.
According to Innova Market Insights,
protein is attracting attention in
better-for-you sweet treats, making
it a good fit for dairy desserts while
also adding health value to some
confectionery and bakery products2.
GELITA’s portfolio: SOLUFORM PE
can facilitate the development of
products with high protein content,
from gummies, marshmallows and
candies to extruded snacks, table
jellies, desserts and cream fillings.
Fruit gummies made with SOLUFORM
PE can offer a protein content of 35%,
for example. This, in turn, means that
the protein provides 37% of the total
caloric value of the finished product,
thus allowing for a high-protein claim.
These gummies can also be made
on a standard mogul production line,
which is currently not possible with
conventional powder products.
GREAT TASTE, LESS SUGAR
When it comes to sweet treats,
consumers want a feeling of
indulgence and comfort, though not
necessarily high-calorie content.
Hence, sugar reduction is prevalent
in the confectionery category. The
segment grew at a CAGR of around
5% during 2015-2020 and is expected
to grow moderately during the next
five years3. According to research
from Innova Market Insights, 91% of
consumers are influenced to some
degree by sugar reduction claims4.
With that in mind, the food industry
has been challenged with developing
sweet products that have a lower
sugar content than their traditional
counterparts but are still tasty and
enjoyable. While that might sound
challenging, SOLUFORM SR, can meet
these needs. By substituting regular
gelatine in a recipe with SOLUFORM
SR, sugar content can be reduced
without compromising on either
texture or taste. At the same time, this
reduces the number of carbohydrates
and calories in the end product while
simultaneously increasing protein
content. Furthermore, SOLUFORM
SR can help in the manufacture
of sugar-free concepts too.
Sugar reduction can be challenging.
Sucrose is a sweet bulk ingredient that
has long been used in confectionery
and influences the texture of the end
product due to its crystallisation and
solubility behaviour. In other words,
every time sugar is taken out of the
food matrix, the whole system can
become unbalanced in terms of taste
and technological characteristics.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

INGREDIENTS 37
SOLUFORM SR is suitable for various
sugar-reduced and sugar-free
formulations. Sugar-free products
can provide the necessary bulk when
using sweeteners such as stevia.
In sugar-reduced applications such
as fruit gummies or bars, it allows
for a reduction in sucrose without
significantly changing sweetness.
In most cases, the sweetening
power of the remaining sugar is still
strong and the texture is similar to
reference products. If necessary, the
taste can be optimised by adding
minimal amounts of sweeteners.
ADDRESSING TECHNICAL
CHALLENGES
Quite often, enriching an existing
product with protein leads to a
change in quality, with issues
frequently encountered including
turbidity (flocculation), textural
changes and altered production
processes. This is a result of the
properties of the protein powder
itself and its interactions with
other components, especially the
water content of the food matrix.
To change their sensory and technofunctional
properties, proteins can
be modified thermally, physically,
enzymatically, chemically or by
fermentation. With SOLUFORM and
VERISOL HST the particle properties
of collagen, for example, are modified
by thermal and mechanical processes,
making it suitable for the production
of concentrated protein solutions
without affecting the quality of
the end product or process.
These new gelatine types also
produce less dust during production,
transportation and storage. This
makes for easier, cleaner handling,
which results in time and cost savings.
It also has improved dissolution
properties. Furthermore, an adjustable
particle size, higher bulk density
and improved wettability profile
streamline product innovation.
As the particles sink to the bottom of the
dissolution vessel, fewer clumps form
and, because of a lower air input, less
undesired foaming occurs. This leads to
fewer rejects and a smoother process.
GUIDANCE AND EXPERTISE
With these new solutions GELITA helps
customers with positioning, processing
and optimised performance levels.
This means improved production,
enhanced machinability and the ability
to expedite the development of new
products with proven benefits. FBA
REFERENCES
1
https://www.innovamarketinsights.
com/press-release/storytellingwinning-with-words-leads-innovamarket-insights-top-trends-for-2020/
2
https://www.innovamarketinsights.
com/press-release/cutting-sugar-andboosting-protein-in-better-for-yousweet-treats/
3
https://www.marketwatch.
com/press-release/sugar-freeconfectionery-market-size-sharetrends-analysis-growth-andforecast-2021-2026-2022-02-01
4
https://www.innovamarketinsights.
com/press-release/cutting-sugar-andboosting-protein-in-better-for-yousweet-treats/

38
ON THE TABLE
From food to
fertiliser: TRIA
closes the loop on
single-use packaging
Together with KFC, TRIA — a Singaporebased
packaging company — has launched
the world’s first organic recycling pilot for
single-use packaging and food waste.
The pilot was the combined effort both
local and overseas players — besides
TRIA and KFC, and Enterprise SG, who
served as a facilitator for this initiative,
the project brought in Norwegian fertiliser
specialists at Yara International.
With this pilot, TRIA aims to provide an
operational blueprint that will facilitate a better
and more effective execution of the Extended
Producer Responsibility (EPR) system.
The EPR approach focuses on producers
bearing “the responsibility for the collection
and treatment of their products when
they reach end-of-life”; it is implemented
through the Resource Sustainability
Act, as administered by Singapore’s
National Environmental Agency (NEA).
“I am very pleased to see this pilot launched,
and I am grateful for KFC’s trust and
commitment to this journey with TRIA. This
closed-loop system is the first of its kind. The
pilot is a collation of strategic stakeholders
along the value chain, who demonstrates
commitment and custodianship to close
the loop. Such ownership is imperative in
driving circular food systems because we
know that circularity cannot be done in
isolation. I hope our pilot further inspires
others to think beyond the usual perimeters
to overcome the challenges of sustainability.
And we welcome other stakeholders to join
us in shaping the future of circular food
systems,” said Ng Pei Kang, CEO of TRIA.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

ON THE TABLE 39
Overall, the aim of this pilot will set
a precedent for packaging and food
companies — be it B2C or B2B — in creating
solutions that encourage a closed-loop
system and a more circular economy. With
the new bio-based food packaging created
by TRIA, which combines the company’s
NEUTRIA foodware, Bio24 digestion, and
compost enrichment, all components of
the packaging can be broken down into
compost within 24 hours without separation,
minimising food and packaging waste.
The project signals a pivotal moment in
the food and beverage industry as the
call for greener and smarter solutions
becomes stronger. Locally, as part
of the Singapore Green Plan (SGP),
companies have been pumping up
efforts to generate sustainable measures.
TRIA’s solutions can thus help food and
beverage companies meet their goals.
“The SGP is significant because it signals
the government’s intent and commitment.
This means policies and regulations
would require us to change the way
we do things, and at the same time, it
creates new opportunities for companies
like TRIA. It provides a platform to bring
parties along the sustainability value
together, to invest and co-create new
ideas and solutions,” remarked Ng.
According to Ng, TRIA’s solutions addresses
SGP’s 2026 target of reducing the amount of
waste to landfill per capita by 20%, as their
plant-based packaging and organic recycling
solutions enables zero waste sent to landfills.
The pilot with KFC also signals SGP’s aim
for sustainability as a “a new engine for jobs
and growth, for Singapore to be a leading
regional centre for developing new circular
solutions, and for Singapore to groom a
strong pool of local enterprises to capture
sustainability opportunities”. Likewise, TRIA’s
solutions, which crop-grade fertilisers,
can support local farmers with their
crop production, supporting Singapore’s
30 by 30 targets on food security.
SUSTAINABLE PACKAGING FOR ALL
While the pilot with KFC is intended
for a consumer-fronting business,
Ng emphasised that food producers
can nevertheless benefit from added
sustainable solutions in their packaging.
“For food manufacturers, take for
example a meat producer that supplies
to restaurants and supermarkets, their
primary packaging (the plastic packaging
for each single pack of meat) is typically in
single-use plastics which is not recyclable
whereas the secondary packaging like
the boxes and cartons that are used to
transport the packs of meat, are reusable.
So for food manufacturers, a company
like TRIA can still help by improving the
sustainability of their primary packaging.”
On the other hand, consumer-facing
business have other requirements to
consider. For example, according to Ng,
packaging for dine-in would differ from
packaging for products on supermarket
shelves because one has to factor in
shelf life, storing temperature and use.
“The common denominator for both
however is sustainability. Whether one
designs packaging for a food manufacturer
or consumer, we can factor in its end-oflife
at the upstream design stage. At TRIA
we believe all packaging can be sustainable
and our range of packaging has proven this
to be true. Another fundamental aspect of
sustainable packaging especially for food
and beverage packaging is that it must be
safe for human consumption when the
food and packaging interact. Plant-based
packaging like those produced by TRIA for
KFC Singapore fulfills the dual requirement
of sustainability and food safety.”
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

40
ON THE TABLE
OWNERSHIP AND COMMITMENT AS
FACTORS FOR SUCCESS
At the pilot’s opening ceremony,
Ng emphasised the importance of
ownership in creating circular systems.
Indeed, understanding one’s part in the
sustainability loop forms a vital component
in maximising greener efforts.
Particularly, Ng noted that closing the loop
is not simply about creating a sustainable
packaging solution, but that if one found value
in the waste generated, then other parts of
the system would fall into place. This was,
according to Ng, a business model where
the team reverse engineered. Furthermore,
with fast food being a prominent figure in
urban populations, coupled with the issue
of food waste, there was potential value to
be found in helping companies see through
that their waste is resolved sustainably.
“In terms of value, if we could change the
narrative a little, and say, ‘It’s not about the
material we use; let [TRIA] supply [these food
companies], and take ownership to seeing
it through, to close the loop, and take the
burden off [them]. This is the empathy that
we really need to start applying these days
when it comes to circularity, connecting
the dots, and closing the loop. Ownership
just became a very natural part of the
system, and that said, there’s a spirit in this
ownership, which is about commitment.”
Further to taking ownership, the project
was also made possible through the
participation of other agencies: Enterprise
Singapore was responsible for bringing
together KFC and TRIA in a “matchmaking”
effort, while Boralis Group and Yara
International facilitated the fertilisers to
finally round off the circular system.
“Circularity, sustainability and sustainable
packaging must be viewed and executed
from a value chain perspective. No one
company can claim to have the expertise
and resources to singlehandedly manage
the entire value chain process end-toend.
This was how we achieved this pilot
because while TRIA has the technologies
to address KFC’s packaging
challenges, we needed off-takers
for the fertilisers to ensure the
loop is closed, environmentally
and economically. That’s
where Boralis and Yara
come in,” shared Ng.
“In Singapore we are blessed with
a proactive government that takes the
lead and commits capital and political
will to drive the sustainability agenda.
We are also fortunate that Singapore is
a hub for industries with multinationals
locating their regional headquarters here,
so we have an environment where we
can learn from global best practices.
“The funds, talent, the infrastructure and the
opportunities are all available here in Singapore
to build a greener economy. What is missing
is mindset change and consumer behaviour.
Whether it is a producer or consumer, we
need to think about sustainability and
circularity in the design of products or the
consumption of it. We need to build a culture
of circularity because that is the missing
piece in the puzzle that can propel Singapore
and Singapore companies from just being
a green economy price-taker to one that
can set the green economy agenda.” FBA
With TRIA’s NEUTRIA foodware, Bio24 digesters,
and compost enrichment, fast food packaging
can be turned into crop-ready fertilisers for local
farmers

ON THE TABLE 41
Smallholder farmers play
a part in sustainability with digital
transformation
With an estimated 350 million smallholder farmers in Asia, there is
untapped potential in what they can do for the global food system.
Food & Beverage Asia speaks with Chris Chen, head of digital
transformation at Syngenta Asia-Pacific, to understand more about
how the company is delivering digital solutions to smallholders
in the rural parts of this region, and inviting them to the
sustainability cause.
Syngenta has been enabling digital change
in the agriculture community, developing
applications like Cropwise Grower that
empower farmers to form connections with
the marketplace and reap better crops. This
application has been launched in Asia, where
smallholder farmers can benefit from the
additional information, they need to make
better, more sustainable choices. As issues
such as climate change and rising costs are
felt even in the most rural parts of the region,
Syngenta is confident that smallholders can
play a part in the global sustainability agenda.
Having worked with smallholder
farmers in Asia, what are some of
the key takeaways you have picked
up? Particularly, what are their key
concerns, and how is Syngenta helping
to overcome these challenges that
overlap with other macro issues facing
the global food system today?
Chris Chen: Global events such as rising
inflation, food, and fertiliser prices, as well
as climate change and geopolitical events
are threatening food supply chains and
food security. These challenges exacerbate
the urgent need to feed a growing Asia,
a region with a population projected to
reach five billion within this decade.
Smallholder farmers are at the centre
of this challenge. Out of the 450 million
smallholder farmers in the world, most are
in Asia, and they account for more than
80% of food production in this region.
While smallholder farmers are a critical
part of the solution to address food
security, they have also been among
the most vulnerable. Many farmers in
Asia lack the access to finances, input,
and know-how to grow more with less.
Although farmers don’t call out climate
change by name, the problems that they
highlight which are impacting their yields,
such as extreme weather patterns or new
pest and disease pressure are all directly
linked.
Technologies, in different forms, are
designed to the needs of farmers and
made available to them, holding the
potential to not only produce more crops
but to do so sustainably whilst helping
them tackle the effects of climate change.
Digital is one such example. At Syngenta,
we are bringing digital transformation
to this region through a range of solutions,
from drones to mobile apps, that help
farmers become more resilient and help
ensure Asia’s food security.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

42
ON THE TABLE
In your opinion, how can digital solutions
empower farmers to make informed
decisions and enhance their yields?
More crucially, how do apps like
Cropwise Grower allow smallholder
farmers to participate more actively
in the sustainable agenda?
Chen: There are various ways that
digital solutions can help farmers overcome
the traditional challenges of farming.
We are seeing farmers across the world
tap into data to access customised,
actionable information. Farmers are also
using drones to farm more effectively,
by reaching crops with less physical labour.
For example, sugarcane farmers in Thailand
that we are working with, are seeing better
yields and quality crops from their use
of drones, resulting in improved profits.
The rapid growth of smartphone
penetration across Asia allows us to put
the power of digital into the hands of
every smallholder farmer, especially
those in rural areas. We are seizing this
opportunity with the development and
launch of our latest Cropwise Grower app,
which is designed to fit the needs of Asia’s
smallholder farmers. More than a mobile
app, it will serve as a digitally-enabled
ecosystem to provide farmers with all
the resources they need to succeed.
To farm sustainably, our farmers need
timely reminders and guidance. Cropwise
will allow this education and the two-way
interaction with our farmers will help us
track both the recall and implementation
of these sustainable practices.
In summary, the Cropwise Grower app
will tell farmers when to plant, how to
plant, and what to do when there are
problems.
At the touch of a button, farmers can:
1. Self-diagnose any pests or diseases
on their crops;
2. Access agronomic advice on the most
appropriate type of seed or crop
protection to apply;
3. Connect directly with Syngenta’s
partners, allowing them to find
solutions to all their pain points
Our goal is to harness technology to
transform food production throughout
the region. By helping farmers grow their
crops more sustainably, increase yields
and improve profitability, the launch of
Cropwise Grower is a step in that direction.
What are some of Syngenta’s plans
in garnering a greater penetration in
the area of digital agriculture in this
region, even in rural communities?
Chen: The pilot initiative of the Cropwise
Grower app started in some parts of India –
Andhra Pradesh, Telangana, Maharashtra,
and Karnataka. Our teams on the ground
are working with farmers and teaching
them how to use the app, specifically on
rice, tomato and corn. This was a strategic
decision for us as India is our fastest
growing market in the region and the
response to the app has been extremely
positive so far. Pilots have also started
in Pakistan with a larger rollout planned
for July 2022.
Given the unpredictable nature of
broadband in rural areas, we have
also taken steps to ensure that critical
features of the app can be used offline.
The app is also available in several
local languages to lower the barriers
to access.
This app will help to address the end-to-end
needs of farmers, from inputs for their crops
to markets where they can sell their harvests.
We are building features into the app that
will reduce the range of tasks that typically
require multiple physical trips by farmers
and create an ecosystem where they can
easily access their needs and have questions
addressed.
Key features include access to weather
information, diagnosis and advice for
handling pests or diseases, information on
how to farm more sustainably, and even
the ability to connect directly with Syngenta
if they have questions about our products.
It will act as a learning hub for farmers
to gain access to new skills and knowledge.
Redefining farming for farmers with a digital
app is an ambitious vision, but it will be
achievable with the support of like-minded
organisations and partners. We hope to
bring more partners on board this digital
ecosystem for farmers. Partners can provide
amplification and endorsement, by supporting
our education and communications outreach
to farmers. Partners will also be key to
providing the connections and agronomic
content that will contribute to this end-toend
solution. Syngenta has a significant
presence on the ground across Asia-Pacific
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

ON THE TABLE 43
so a lot more needs to be done to help
our farmers and their crop withstand
these crises.
At Syngenta, we see it as our job to ensure
that we are not just protecting our crops
but protecting the people that grow our
crops. Asia’s farmers need access to
the latest technologies, to increase crop
yields, improve productivity, and farm
sustainably. A key priority for us is to bring
these much-needed solutions to farmers
in Asia-Pacific, be it in the form of digital
apps or tools, crop protection products
or even knowledge of better farming
methods. We also need to make sure
they are rewarded fairly for their work.
and we will be using our teams to train
farmers and partners on how to use and
capture value from our digital offerings.
How has COP26 impacted Syngenta’s
agenda for sustainable farming? With
the agricultural landscape in Asia being
particularly vulnerable to climate
change, what are the strategies you
have developed for this region in
combat against climate change?
Chen: The connection between agriculture
and climate is clear: 23% of global emissions
come from agriculture. Climate change
also increases the risks of climate-driven
food system disruptions 1 , impacting crop
production and access to nutrition. The
upcoming COP27 will be an opportunity
for the agriculture industry and our
partners to make climate-smart, on-farm
practices a reality for farmers in Asia.
Increasing crop yields and productivity
is critical to reducing the contribution of
agriculture to global emissions in the long
term. In Asia, population growth and access
to good nutrition remain key challenges
that many countries continue to face.
Without crop productivity gains, emissions
will triple by 2050. To improve crop yields
without putting further pressure on natural
ecosystems or the climate, we need to
be more innovative with solutions, and
technology creates this opportunity.
At Syngenta, we also integrate sustainability
into every aspect of our business. This ranges
from product innovations that accelerate
sustainable agriculture, such as crop
protection products that require no tillage
while promoting the more efficient use of
resources like water.
Partnerships are key to scaling up these
solutions. Through partnerships
and programs, we aim to promote climatesmart
agriculture practices and ensure
farmers have access to climate-smart
technologies and tools. We also work with
value chain partners to make sure that
farmers are rewarded for their practices.
With pressing issues like climate
change and the COVID-19 pandemic,
how can farmers in Asia be better
equipped and remain vigilant and
respond to the unexpected global
crisis in the future, and how will you
envision the next milestones for the
agricultural community in Asia?
Chen: Farmers in Asia face challenges
on multiple fronts, be it climate
change or other global events. Our
food supply chains depend on them,
Our vision for Asia-Pacific is to contribute to
a thriving and resilient agriculture sector
- one that is centred around farmers. With
the power to equip farmers to make smart
decisions, build knowledge and connect
them to resources and partners, digital
innovation is key to shaping this future. FBA
REFERENCES
1
IPCC, 2019: Climate Change and Land:
an IPCC special report on climate change,
desertification, land degradation,
sustainable land management,
food security, and greenhouse gas
fluxes in terrestrial ecosystems.
https://www.ipcc.ch/srccl/
chapter/chapter-5/

44
ON THE TABLE
Investment
to taste:
Azelis unveils regional
innovation centre
When it comes to innovations in
the food and beverage industry,
formulations play a pivotal role
in drawing consumers to novel
experiences. As an increasing
connected world brings different
pockets of flavours around the world,
producers are seeking solutions
that can meet consumer demand
of unique sensory experiences.
Azelis, an innovation service provider
to the distribution industry of
specialties and food ingredients,
recently inaugurated its regional
innovation centre (RIC) for food and
nutrition in Singapore. With this new
facility, the company aims to deliver
formulations and nutritive solutions to
producers locally and in the region.
“Strategically located within Southeast
Asia and Asia Pacific, Singapore offers
advanced capabilities and facilities
to operate, along with a supportive
government,” shared Laurent Nataf,
CEO and president Asia Pacific of
Azelis. “Singapore is where Azelis
Asia Pacific’s regional headquarters
are located, and as a strategic move,
Singapore also acts as the functional
hub for the rest of the region. We
have also positioned Singapore as the
financial, supply chain, and innovation
hub for the region, bringing together
our local offices’ expertise in those
domains and creating further value
for all our stakeholders, employees,
customers and principals.”
The opening of the RIC, more
importantly, underlines the company’s
strategies towards innovation and
growth. As the Asia-Pacific food and
beverage industry continues to flourish,
with start-ups and established names
seeking new solutions, the opening
of a facility such as Azelis’ will enable
the introduction of fresh ideas and
creations serving consumer demands.
“Innovation, sustainability and
digitalisation are the three pillars of
our strategic growth, and the RIC
exemplifies all three elements. In
person, or digitally, we are able to
create, customise or debug customers’
formulations with a focus on healthier
solutions, promoting sustainablyconscious
ingredients. In the RIC, we
aim to develop innovative solutions in
line with market demand by providing
advanced formulations. We are also
actively working on our ingredient
intelligence and exploring new,
untapped synergies in our portfolio.
“Thanks to our advanced lab
capabilities and access to an
extensive portfolio, we have the
opportunity to run in-depth studies
and trials, strengthening the
expertise of our teams, reducing
time to market by offering ‘readyto-use’
solutions and accelerating
the cycle of innovation. This allows
the RIC to support our growth in
Asia Pacific, underpinning our strong
performance through our technical
expertise and extensive portfolio of
innovative solutions,” added Nataf.
ADDRESSING CHANGING NEEDS
With the COVID-19 ushering a
new paradigm across the world,
consumers have adjusted their dietary
and nutritional needs according.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

ON THE TABLE 45
Fortification and health have arrived
at the fore of their concerns, with
surging demand for products
touting benefits for the immune
system and long-term wellness.
Nataf echoed these sentiments,
observing that consumers desire
nutritious treats that are healthier
but still tasty and indulgent.
Ways of meeting this demand of
incorporating health and wellness
into products, according to Nataf,
include enriching snacks with fibre
and protein or adding nutrients
to the recipe. This presents many
opportunities for innovation,
to meet evolving consumer
demands for healthy indulgent
treats. For producers, this will
also mean selecting healthier
ingredients during the development
process, such as super foods
like nuts or dark chocolate.
“This is where our technical expertise
brings innovative solutions to the
forefront. We can advise on which
ingredients can be substituted
or removed for healthier
alternatives to leverage the
healthy indulgence trend
during the formulation
process, while ensuring
the final product has the
desired taste, texture
and functionality to meet
consumer requirements.
For fortification, our
technical experts can
assist in the formulation
of a product that contains
the recommended amount of a
particular healthy nutrient such as
fibre, proteins, good, healthier fats
and carbs, functional flours and
starches, alternative protein sources
issued from plants, vitamins, or
simply natural ingredients with less
artificial flavours and colours, without
compromising on taste or texture.”
However, as consumers come
to understand their needs and
preferences, there has also been
increasing demand for customised
solutions. A delicate balance of
meeting the overarching needs
of consumers, while responding to
specific preferences, is required.
Nataf said: “On many levels, customers
want to understand what they are
consuming, and are requiring more
transparency — with a stronger demand
for clean labelling, price-friendly
products and a surge in requests for
plant-based applications. There is also a
need for stronger connections between
customers and the desired product,
and the food industry can tap into that
demand by promoting traditions and
sharing concepts that forge a bond
between consumer and product.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

46
ON THE TABLE
“We believe these shifts in consumer
needs over the past two years
are innovation accelerators. As a
consequence, the food and nutrition
industry will have a stronger
focus on niche demands. A better
understanding and definition of the
target audience and analysis of their
needs will be a critical requirement,
and finding the right ingredients
to fulfil their needs essential.”
FOR THE LONG HAUL
In light of these shifting changes,
Azelis is confident in meeting the
varied needs of consumers and
producers alike. With five local food
and nutrition labs in the region in
addition to the RIC in Singapore,
Azelis has created a network for
their customers. Furthermore, the
company claims to “combine a global
market reach with a local footprint to
offer a reliable, integrated and unique
digital service to local customers”.
and tests on product performance
for customers. Whether customers
are looking for a specific ingredient
or a full-on solution, this is how we
support them in their development
journey, leveraging our product
portfolio and our technical expertise.”
The robust framework thus put in
place by the company would hence
lend guidance to companies seeking
solutions across various sectors — not
only across health and wellness, but
also nutrition and sustainability. And
as the demands of consumer continue
to expand across different branches,
it appears that Azelis will be prepared
to serve the industry for the long run.
“Thanks to our technical knowledge and
lateral value chain, we aim to deliver
ground-breaking formulations matching
the unmet needs of the consumer market
in the areas of health, wellness and
sustainability. To focus on the health and
wellness sector, a continuously evolving
market; as consumers, self-awareness and
science continuously challenge our current
diet choices and reshape our needs. Hyperpersonalisation,
wellbeing and nutritional
enrichment are all factors influencing
the industry,” concluded Nataf. FBA
“We also invest in capabilities that
allow us to create industrialize-able
formulations,” revealed Nataf. “For
instance, in dairy, we have now
invested in an UHT line allowing us to
produce prototypes with an industryscalable
process, but also run trials
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

PROCESSING AND PACKAGING 47
Capture coated
snacks market
with centrifugal action
Defined by their crunch, freshness
and flavoursome ingredients, coated
snacks are created when food-based
ingredients in the form of liquids or
solids are sprayed onto a product
to enhance its texture and taste. In
addition to flavouring the product,
coatings are also applied to protect
the primary ingredients, enhance
shelf life, and for decorative or
product differentiation purposes.
Coated snacks hold a significant
market share in the global snacks
market, and consumers are drawn
to the taste, texture and appearance
of these products. Changing
consumption patterns and a shift
towards more sustainable, plantbased
and immunity-boosting
products is increasing demand in
this segment and processors must
be ready to take advantage.
The Asia-Pacific region is seeing
growth in the snack and nut coatings
market, and this is driven by increased
Consumers are drawn to experience the
taste, texture and appearance of coated
snack products
consumption of overall snacks and
edible nuts. In addition, improved
economic conditions in major snackconsuming
countries like China and
India, are expected to have a positive
impact on this market long-term.
The snack food industry is exploring
new flavours beyond savoury, salty
and sweet. Advancements in food
processing technology are helping
food processors take advantage of
this opportunity to create new and
exciting coatings for their products.
Dough-coated nut snacks, candycoated
nuts and their chocolate,
honey or yoghurt variations are widely
popular with consumers, but the right
equipment is needed to create the
product consumers expect. The Spray
Dynamics range of coating systems
offers accuracy and coating control to
apply liquid and dry ingredients evenly.
Regardless of the recipe or application,
a solution can be designed for the
application of powdered seasonings,
oil and water-based coatings, slurries,
chocolate, yoghurt, and release agents.
CENTRIFUGAL BATCH COATING
SYSTEM
The fully automated coated system
from Heat and Control’s Spray Dynamics
range has a centrifugal coating action
which provides precise control of batch
size and delivery of liquid and powder
to maintain consistency of the finished
product. The centrifugal coating action
of this system is ideal for products
like dough-coated nuts, flavoured
coffees, nuts and sunflower seeds.
The Spray Dynamics Centrifugal Batch
Coating System, by Heat and Control, can
apply uniform dough, Tamari coatings, topical
oil, and other dry seasonings or liquid coatings
to a variety of products
HOW DOES IT WORK?
A base product supply hopper, with a
pneumatically controlled slide gate,
delivers the product to a PLC-controlled
weigh scale. Measured batches of base
product are then fed to a coating chamber.
Rotation carries the base product out to
the coating chamber wall and solution
is introduced to a spinning disc liquid
applicator via a positive displacement
pump — at which point powders are
then delivered in alternating cycles via a
Uni-Spense dry ingredient distributor.
UNI-SPENSE DRY INGREDIENT
DISTRIBUTOR
The Uni-Spense dry ingredient distributor
can dispense or distribute dry coatings to
the tumble drum, blender, scarf feeder,
or conveyor belt. It keeps coatings
moving to minimise bridging and voids,
and is designed to transfer powders,
granules, chopped, shredded, and natural
seasonings, without flow agents. The
Uni-Spense dry ingredient distributor has
been developed for the food industry and
is easy to change over and clean. FBA
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

48
PROCESSING AND PACKAGING
Increase drink
mix capacity
and decrease
labour with bulk
bag weigh batch
discharging
Singabera produces natural ginger drink
mixes and other Indonesian specialties from
locally sourced ingredients, and ships them
to buyers in Australia, Singapore, Hong
Kong, China, Japan and North America.
“We are committed to creating the highest
quality products derived from natural plants
while managing our environmental footprint,”
said Michael Na, managing director of Singabera.
“At the old factory, we added coconut and
cane sugar from 25kg bags, and everything
was done by hand, including transporting and
weighing the sugar and cutting the bags open
one by one,” said Na. “That was a lot of work.”
Foreign objects entering the process
were another concern.
“The US is our biggest market, and the
standards are very strict. Any concern
about quality is unacceptable,” explained
Na. “We needed to do something
different to have fewer people at the
operation and to ensure consistency.”
To meet growing demand and raise
quality standards, Singabera has built
a new factory and installed twin BULK-
OUT bulk bag weigh batch dischargers,
each feeding parallel lines of three flexible
screw conveyors, from Flexicon.
The automated system weighs and delivers
fine sugar to six juice cookers at high rates
while containing dust and improving safety.
SYSTEM HANDLES BULK BAGS
AND HANDHELD BAGS
The twin bulk bag discharging and conveying
lines are positioned side-by-side and parallel
to one another, each supplying sugar to three
cookers on a two-metre-high mezzanine.
Each model BFC discharger is mounted on
load cells and equipped with a cantilevered
I-beam, hoist and trolley that lifts and
positions a single-tonne bulk bag into the
discharger frame without the need for a
forklift. A worker pulls the outlet spout
through a 380mm diameter iris valve,
which closes around the spout, preventing
Twin bulk bag weigh batch dischargers with flexible
screw conveyor systems feed sugar to a total of six
ginger juice cookers selectively by weight, doubling
capacity over previous manual methods
material flow. The spout is then untied
and the valve opened slowly, preventing
uncontrolled bursts of material and dust
from entering the 400-litre floor hopper.
To promote evacuation of sugar from
bulk bags, FLOW-FLEXER bag activators
raise and lower opposite bottom edges of
the bag with increasingly longer strokes
as the bag lightens, eventually raising
the bag bottom into a steep V-shape.
The hoppers include a bag dump hood for
manually adding sugar from 25kg bags,
providing Singabera with the flexibility to
use material from bags of multiple sizes.
“Most factories in Indonesia still use
the smaller bags,” Na shared, “and
sometimes we have to use them
because of supply shortages.”
Discharging smaller bags at floor level into
the manual bag dumping station means that
workers no longer need to carry the bags
up ladders or stairs to empty the contents
into the cooker. This not only reduces the
risk of injury from a repetitive and potentially
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

PROCESSING AND PACKAGING 49
hazardous manual process but also reduces
the time to reach the desired batch weights
when using smaller bags. A rigid screen
keeps foreign objects and packaging
material out of the hopper and supports
the bag to ease the strain on workers.
CONVEYING IN MULTIPLE
DIRECTIONS, SELECTIVELY
BY WEIGHT
The floor hopper for each station charges an
inclined 7.5m long flexible screw conveyor
that either feeds the first juice cooker or the
charging adapter of a horizontally-oriented
4.5m flexible screw conveyor. The horizontal
conveyor can, in turn, feed the second juice
cooker or the charging adapter of another
horizontally-oriented 4.5m long flexible screw
conveyor that feeds the third juice cooker.
MORE CAPACITY, ACCURACY
AND CONSISTENCY
A level switch in each bulk bag discharger’s
floor hopper signals when workers need to
load another bulk bag. The PLC maintains
in-process batch information to ensure
that weight accuracy is maintained during
changeovers.
Depending on the season, Singabera runs its
drink-making process over two or three eighthour
shifts, employing three workers per shift
instead of the 10 workers required previously.
Sugar throughput is seven to 15 tonnes a day,
twice what the old factory could handle.
“The system eliminates heavy manual labour,
helping worker well-being tremendously,” said Na.
“Other benefits are accuracy, consistency, and
hygiene.” The bulk bags also improve storage.
“We can stack them using forklifts or put
them on racks, making warehousing more
efficient than with smaller bags. Flexicon
gave us a turnkey solution, and it’s been
working to its full capabilities.” FBA
The sugar exiting the inclined conveyor
passes through a short length of
downspouting into a pneumatically-actuated
slide gate valve which either opens to
deposit the sugar into the cooker or closes
to move the sugar through the horizontal
conveyor to the next discharge point. The
closed slide gate also reduces the effects
of the cooker’s heat and steam on the
sugar which could otherwise agglomerate
and cause the convey line to shut down.
Each conveyor's polymer outer tube encloses
a flexible steel spiral that is driven beyond
the point of discharge, preventing material
contact with the bearings or seals.
Twin flexible screw conveyors from the bulk bag
dischargers connect to horizontally-oriented flexible
screw conveyors on the mezzanine feeding sugar to
the six juice cookers
Once an operator selects which juice
cooker should receive a batch of sugar,
a PLC actuates the corresponding slide
gate valves and 4kW gear drives of one,
two or three of the horizontal conveyors.
When feeding the first juice cooker, the PLC
runs the inclined conveyer at full rate, and
then at trickle feed rate, before stopping the
conveyor when the bulk bag discharger has
lost the accurate batch weight. When feeding
the second or third juice cooker, the PLC
additionally starts and stops the horizontallyoriented
conveyors in the same manner.
Once a batch of sugar — typically 150kg — is
added to a corresponding volume of juice,
the solution cooks for 45-60 minutes.
Sugar gravity feeds from the flexible screw
conveyor through downspouting into a juice cooker.
The motor is positioned beyond the conveyor
discharge, preventing material from contacting
bearings or seals
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

50
PROCESSING AND PACKAGING
Kirk Group
automates
flexo plate
production
with Catena+
A ThermoFlexX imager and
a full Catena+ platemaking
line has improved overall
equipment efficiency for the
Australian prepress company.
Over the five decades since its
inception in 1972 when Graeme Kirk
first set up his business to produce
gravure cylinders, Kirk Group has
grown to become a significant
player in the packaging industry.
The company is one of the largest
suppliers of artwork services and
image carrier solutions across
Australia and New Zealand, counting
global brands and major printing
companies as its customers.
Headquartered in Minto, in Sydney,
Kirk Group has manufacturing
sites in Melbourne, Brisbane,
and Auckland, with a total of 120
staff, along with sales offices
in Christchurch, and more
recently in Mumbai, India. As
managing director, Graeme Kirk’s
contribution to the industry was
acknowledged in 2018, when he
was inducted into the hall of fame
by the Flexible Packaging and Label
Manufacturers Association (FPLMA).
General manager John Kapiniaris
joined in 2015, bringing with
him a strong background in
flexible packaging and an
entrepreneurial drive to innovate.
Kapiniaris said: “We work with
leading brands and printers across
ANZ and into Asia, offering a
proven systematic approach to
print management. We launched
the Flite On-demand e-commerce
platform to automate daily tasks,
boost productivity and help our
customers win the race to shelf.”
To support such innovations,
Kirk Group decided to implement
a fully automatic platemaking
line from XSYS, consisting of a
ThermoFlexX imager combined
with a Catena-E LED exposure
unit, a Catena-WDLS washer,
dryer and light-finisher and a
Catena-R for rotating the plates
between the exposure and washout
units. This modular system,
known as Catena+, is an endto-end
automated solution that
removes operator intervention
and greatly reduces waste. It
became commercially available
in October 2020 and Kirk Group
is among the first companies
to leverage the benefits.
INCREASING EFFICIENCY
AND REDUCING COSTS
The new Catena+ platemaking
line was installed to increase
capacity, productivity, and quality
consistency at Kirk Group. It
features dual head imaging,
allowing an imaging speed of
up to 12m 2 /hr and standard
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

PROCESSING AND PACKAGING 51
fully automated, with each part
fully enclosed creating its own
controlled environment. At the
start, the plate is placed on the tray
of the ThermoFlexX unit and will
then automatically travel through
imaging, exposure, washing, drying
and final light exposure, before
being stacked ready at the end.
MEETING DEMANDS WITH
LATEST INNOVATION
Two of the main drivers in
packaging production today are
speed to market and sustainability.
By automating and optimising
flexo plate production with the
Catena+ processing system,
Kirk Group can respond to
brand owners’ requirements for
faster delivery, top quality, and
reproducible results by using
more environmentally friendly
manufacturing methods that
produce less plate waste.
resolution up to 5080DPI, plus
an ultra-high-resolution option,
which Kirk Group is leveraging for
its clients in the security printing.
Kapiniaris added: “We saw the
opportunity to centralise and
rationalise our production by
increasing efficiencies and
productivity. With the new system,
we can maintain a lower cost
base by consolidating production
and removing manual steps
throughout the process. This
reduces the human touch and
opportunities for errors, so we
end up with a superior product.”
The choice to invest with XSYS was
made after a very review process
that evaluated all the options
currently available in the market.
The team was convinced by the
build quality of the modules and
the fact that they are all produced
by the same manufacturer.
“The equipment really stood
out from the competition and
the integration is second to
none,” said Kapiniaris, “plus the
reliability of the output means
that we can manage our core
business and offer our customers
a higher-quality finished product
and achieve improved print
results across our industry.”
The purchase was partly
carried out through the XSYS
partnership with local distributor
GMS Pacific, which facilitated
the ThermoFlexX component
of the system. This automated
imager is plate agnostic and
is distinguished by its optical
system. When integrated with the
Catena modules, platemaking is
“The Catena+ platemaking line
is perfect automation in action,
and we are excited that an
industry leader like Kirk Group
has recognised the benefits that
this innovation will bring to their
business,” said Roy Schoettle,
vice-president of XSYS Asia
Pacific. “Catena is the Italian word
for ‘chain’, and this is exactly what
XSYS has introduced into flexo
platemaking — a ‘chain reaction’
that needs no intervention
by the operator. This is smart
manufacturing at its best.”
Robert Selvaggio, COO of Kirk
Group, concluded: “We see
ourselves as industry leaders and
innovators, and our continued
investment in the latest
technology and automation
means that we can satisfy our
customer’s requests for the
highest quality print outcomes,
maximum consistency, and
fastest time to market, all whilst
maintaining lowest costs and
minimising waste.” FBA
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

52
PROCESSING AND PACKAGING
TOMRA sorting and grading
solutions help apple
packhouses meet operational
challenges and protect customers’
brand reputations
Damien Gibson, global category director of apples at
TOMRA Food, analyses the challenges faced by apple
packhouses, and explains how TOMRA Food’s solutions
allow them to reduce the labour required for sorting
whilst significantly improving the consistency, and
accuracy and packout of the sorted product.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

PROCESSING AND PACKAGING 53
Although apples are one of the world’s most
widely consumed fruits, their popularity
does not make it any easier for the
businesses growing, sorting and packing
them. If anything, the standards required
in apple production are getting tougher.
As apples are in plentiful supply all year
round, consumers are reluctant to purchase
any that are sub-standard. This puts
retailers and packhouses under pressure
to deliver consistent product quality all
the time. The same applies to food safety
regulations, especially in export markets.
Now more than ever, apples require accurate
and consistent sorting and grading.
As the global supply of apples generally
keeps pace with demand — some 86 million
tonnes are grown every year — profit margins
can be tight. This increases the pressure
on packhouses to improve operational
efficiencies and minimise cost-per-kg.
Furthermore, as consumers and retailers
increasingly expect the food industry to
adopt sustainable business practices, there
is further pressure to improve packing
efficiencies to reduce food waste.
All this is complicated by the fact that
growers are striving to achieve bigger
yields and better pack-out by introducing
new varieties. This means packers will be
required to acquire knowledge about the
new fruit, its possible internal and external
imperfections, and how to grade it accurately.
the plant which add greater value — for their
businesses to be financially sustainable.
There is, however, much to look forward
to; not only in the future but starting
from the present. The huge value of the
global apple market — approximately
US$79 billion per year — can profitably
sustain the many thousands of growers
and packers able to stay competitive.
Moreover, staying competitive is made
much easier by adopting today’s sorting
and grading technologies, which solve the
challenges faced by packhouses today.
Solutions are available for businesses of
almost every size, whether they pack 4,000
or 10,000 tonnes per year. These solutions
enable packhouses to ensure product
quality, improve efficiency by ensuring
the optimum market mix goes into each
box, promote sustainability by reducing
food waste, and enhance traceability
backwards and forwards along the supply
chain. All of this empowers packhouses to
enhance or protect their market position.
These solutions are offered by TOMRA
Food, a manufacturer of optical inspecting,
sorting and grading machines for the
food industry. TOMRA’s technologies
allow packhouses to reduce the labour
required for sorting whilst significantly
improving the consistency, accuracy,
and packout of the sorted product.
INSPECTING, SORTING, GRADING,
AND PROTECTING
TOMRA’s solutions for apple packhouse
operations include the TOMRA 5S Advanced
sorting and sizing platform, Spectrim sorter
and grader, UltraView inspection module,
and Inspectra² apple grading system.
The TOMRA 5S Advanced, which first became
available in 2021, builds on the performance
of Compac’s multi-lane sorter but was
redesigned from the ground up. This is a
platform designed for hygienic operation,
with toolless cleaning and sanitisation, and
100% stainless steel and food-safe polymer
contact areas. As its name suggests, this is
one of the fruit industry’s most advanced
sorting platforms. Better efficiencies
are made possible by the machine’s
software features and connectivity to
the data platform TOMRA Insight.
The TOMRA 5S Advanced’s software
features provide for optimisation and
efficiency across the line and include
programs for element mixing, exact packout
optimisation, and throughput control, as
well as a dynamic lane balancer. These
features improve productivity, quality and
efficiency — and can be controlled via the
sorter’s intuitive graphical user interface.
These challenges imply that packhouses
must strike a balance between quality and
quantity. While product quality has to meet
customers’ requirements, over-delivering
on quality is no smarter than over-delivering
on quantity. The right products must be
packed in the right box every time.
In addition to achieving this balance, many
packhouses face another challenge: those
who have traditionally relied on manual
labour to handle grading and packing are
now finding it difficult to recruit and retain
people. Labour shortages, immigration
constraints, and changing demographics
are all having an effect. Furthermore, many
packers need to reduce their dependence on
labour — or deploy workers to other tasks in
The TOMRA 5S delivers
capable and reliable sorting
and grading. Together
with the Ultraview module
and Spectrim platform,
producers can meet
consumers’ strict demands
for apples
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

54
PROCESSING AND PACKAGING
Connectivity to the cloud-based
subscription service TOMRA Insight can
make sorting machines the digital heart
of packhouse operations, futureproofing
packhouse businesses by meeting the
industry’s evolving needs over the
next 10 years or more. TOMRA Insight
enables a better flow of information up
and down the supply chain and opens
a pathway to traceability from bin to
pack. It also empowers packhouses
to improve efficiencies by making
better, data-driven decisions.
When using Spectrim, the apples
are first sorted according to surface
blemishes. Then they are graded on
minor and major defects, including skin
blemishes, insect damage, misshapen
fruit, bruising, and abrasions. Sorting
parameters can be configured to grade
for differing levels of defects so that
there is full control when matching
product grades to different markets.
With the UltraView defects in the stem bowl and tip region can be detected
The UltraView inspection module integrates
with Spectrim to take its “seeing” power
to the next level. It also offers a set of
high-resolution multi-spectral cameras
and LED lights located close to the fruit
and parallel to its direction of travel.
UltraView can identify defects which are
otherwise difficult or impossible to detect
in the fruit’s stem bowl and tip region.
Inspectra² is a non-invasive solution for
internal defect grading. This platform’s
near-infrared spectrometer can detect
brix, core rot, internal browning, water
core, firmness, hue, and bleeding. These
detection capabilities keep bad apples out
of a good box and reduce fruit giveaways.
Utilising all these capabilities, packhouses
can eliminate some of their toughest
daily operational challenges, optimise
efficiency, and provide customers with
the product quality they have asked for.
Moreover, by having the ability to keep
good out of bad, packhouses can achieve
further other goals: in a world where the
market value of many brands depends
mostly on intangible assets including
brand equity, they also protect their
customers’ brand reputations. FBA
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

PROCESSING AND PACKAGING 55
on the type of food. By implementing
membranes, the separated substances
and clean water are recoverable.
The challenge for food processing facilities is
that membrane systems are delicate and can
be easily damaged or subject to excessive
maintenance due to large particulates in the
water. A pre-filtration step eliminates this
risk by removing oversized suspended solids
to prevent damage, eliminate unnecessary
maintenance, and reduce the cost of
premature membrane replacement.
Automatic scraper
strainers protect
critical membrane systems
for food processing
By Del Williams, technical writer, Acme Engineering
Automated scraper strainers, which prefilter
aqueous products and ingredients,
and wastewater, protect fragile membrane
systems from damage caused by large,
suspended particles
The use of membrane technology as a
processing and separation method in the
food industry is gaining wide application for
demineralisation, desalination, stabilisation,
separation, deacidification, purification,
and reducing microbial load.
Perhaps the most obvious application for
membrane filtration is reducing dissolved or
suspended solids from process water or liquid
ingredients. However, membrane filtration
can be used to remove microorganisms to
prolong shelf-life and provide a healthier option
than utilising additives and preservatives.
Membrane separation can also be combined
with cold pasteurisation and sterilisation
techniques to create products and ingredients
with favourable characteristics. Since
membrane separation eliminates the need for
heat temperature treatment of products, it can
preserve the natural taste of food products
and the nutritional value of heat-sensitive
components. Less energy is also required.
Membrane processing plays a key role in
wastewater treatment too. Wastewater derived
from food production varies depending
Among the pre-filtering options available,
automatic self-cleaning scraper strainers
are increasingly popular because they are
affordable, require very minimal maintenance
or attention, and can remove solids down to
75 microns. The strainers allow for continuous,
uninterrupted flows even during blowdown
cycles. When compared to filters that must
be manually cleaned or even conventional
backwash systems, automatic scraper
strainers can save substantial costs on
maintenance and membrane replacement.
INDUSTRIAL WATER TREATMENT
AND MEMBRANE SYSTEMS
Although various filtration methods use
membranes, the most mature is pressuredriven
membrane filtration, which relies
on a liquid being forced through a filter
membrane with a large surface area.
Depending on the size and type of the
particles involved, the process could be
categorised as reverse osmosis, nanofiltration,
ultrafiltration, or microfiltration.
In general, reverse osmosis is used to produce
potable water or deionised water. Ultrafiltration
and microfiltration are increasingly used
in water and wastewater treatments.
In industrial applications, water treatment is
also vital to protect downstream equipment
from fouling, scaling, corrosion, and other
forms of damage or premature wear due to
contaminants present in the source water.
For these reasons, cooling towers and boiler
feed water are generally pre-treated.
Membrane filtration is also utilised to treat
non-potable water sources such as grey water
and reclaimed or recycled “purple pipe” water.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

56
PROCESSING AND PACKAGING
As the membranes are made using thin,
porous sheets of material, failing to
sufficiently pre-filter any large, suspended
particles from the water can cause severe
damage and fouling. This, in return, leads to
premature replacement and unnecessary
maintenance, according to Robert Presser,
vice-president of Acme Engineering, a North
American manufacturer of industrial selfcleaning
strainers, environmental controls
and systems with integrated mechanical,
electrical and electronic capabilities.
“Most membrane filter manufacturers
recommend that all influents be prescreened
from 100-500 microns to maintain
membrane filter efficiency,” said Presser.
With the automatic scraper strainer, cleaning is
accomplished by a spring-loaded blade and brush
system, managed by a fully automatic control system
He added that automatic scraper strainers are
typically installed before the intake plenum
of membrane filters, after the supply pumps.
EXTENDING MEMBRANE LIFE
As an alternative to sand filters,
centrifugal separators, and basket-type
strainers, automatic scraper strainers
provide membrane protection while
reducing required maintenance.
Automatic self-cleaning scraper strainers are
increasingly popular because they are affordable,
require very minimal maintenance or attention, and
can remove solids down to 75 microns
Automatic scraper strainers like those
from Acme Engineering can provide
continuous removal of suspended solids to
comprehensively protect membrane systems.
The automatic units are motorised and
designed to continually remove suspended
particulates in industrial process water and
wastewater to the specific size required
down to 0.003 inches or 75 microns.
Conventional manual strainers can become
clogged quickly due to limitations in the
straining area. When that occurs, cleaning
or media replacement is required, which
increases maintenance costs. The other
alternative for fine straining is automated
backwash-style strainers of various
designs. As particle sizes grow larger,
however, large contaminants can jam up
the backwash system or remain in the body
of the strainer, requiring manual removal
and interruption of the process flow.
With the automatic scraper strainer, cleaning
is accomplished by a spring-loaded blade
and brush system, managed by a fully
automatic control system. Four scraper
brushes rotate at eight rotations per minute,
resulting in a cleaning rate of 32 strokes
per minute. The scraper brushes reach
into the wedge-wire slots and dislodge
resistant particulates and solids. This
approach enables the scraper strainers to
resist clogging and fouling when faced with
large solids and high solids concentration. It
ensures a thorough cleaning and is effective
against even organic matter “biofouling”.
With this type of system, manual
maintenance for cleaning is eliminated.
Blowdown occurs only at the end of the
intermittent scraping cycle when a valve
is opened for a few seconds to remove
solids from the collector area. Liquid
loss is well below 1% of total flow.
With these benefits, food processors can
consider selecting an automated, selfcleaning
system that is “set-and-forget”,
where automatic scraper strainers protect
delicate membranes and allow personnel to
focus on other aspects of the facility. FBA
Automatic scraper strainers are motorised and
designed to continually remove suspended
particulates in industrial process water and
wastewater to the specific size required down to
0.003 inches or 75 microns
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

58
FIRST LOOKS
Gericke PulseFlow
PTA provides
continuous dense
phase pneumatic
conveying
powder. The task was to convey the milk
powder at a rate of 3t/h, receiving hoppers
above the filling line while not creating
fines. Therefore, the Gericke PulseFlow PTA
dense phase conveying system operating
at low velocities was chosen. Due to the
height restriction of 1.5m this time, two
50-litre pressure vessels were selected.
A customer had issues with a belt conveyor
transporting instant chocolate drink
powder from production to a sieve placed
right above the filling lines. The installed
belt conveyor contaminated the powder
with wear which was not acceptable.
As all upstream equipment was already
installed, a space of less than 1m below
a discharge rotary valve was available.
As the powder must be treated gently,
minimising the creation of fines during
the transport, a low velocity dense phase
conveying system Gericke PulseFlow PTA
with two vessels was selected. The two
20-litre pressure vessels were placed side
by side and fitted below the continuously
discharging rotary valve. The chocolate
powder was fed at a rate of 1.5t/h into
one pressure vessel while the other
did the conveying and alternating.
In another project the client had an IBC and
a metal detector system for unloading milk
Utilising twin vessels reduces the height
requirement, compared to using single
vessels in combination with intermediate
buffer hoppers when there is a continuous
process upstream. Twin vessels allow
continuous operation. At the same time, the
air consumption is reduced because smaller
pipe diameters can be utilised compared
to a single vessel system. For single vessel
conveying, filling times have to be considered
too. When the conveying has paused,
and to achieve the same instantaneous
capacity during conveying, more time must
be allocated, which requires larger pipe
diameters and higher air consumptions. ■
Pilz offers TÜV-SÜDcertified
solution
for safe monitoring of
cardboard feed
The TÜV-SÜD-certified safety solution
by Pilz monitors the cardboard feed on
packaging machines, The solution package
offers two safety controllers to choose
from: the small controller PNOZmulti 2 for
applications configured via a software tool,
and the safety relay myPNOZ for batch
size 1 infeed solutions. Two optical sensors
are added per infeed device. The solution
complies with performance level (PL) d and
category of EN ISO 13849-1 or SIL 2 of IEC
62061 and ensures minimised downtimes
and higher productivity for greater efficiency
in the secondary packaging sector.
The new, certified safety solution from
Pilz monitors small and medium-sized
machines in the secondary packaging
sector. Certification saves users time during
design, configuration and commissioning.
With the TÜV-SÜD-certified safety solution,
integration into existing applications and
retrofitting is possible. Thus, the application
can be adapted at any time. Also, there is
no need for additional protective measures
such as safety fences or similar guards, so
the space can be used more efficiently.
For machines with a small function range,
the package includes the modular safety
relays myPNOZ: the tailor-made batch
size 1 solution can be used via plug and
play, and is available as a pre-configured
unit. The small controller PNOZmulti 2 is
used for more large-scale projects.
With this, safe automation projects
can be implemented flexibly via a
graphical configuration software tool.
Furthermore, two cardboard magazines
can be monitored simultaneously
with just one base unit, if needed.
Both safety controllers monitor the
optical sensors, installed directly on
the infeed opening, which register
the status of the cardboard boxes.
Additional safety functions such as
E-STOP, safety gates or light curtains
can also be implemented. ■
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

FIRST LOOKS 59
NORD DuoDrive offers geared motor for energy efficiency
NORD DuoDrive has integrated an IE5+
synchronous motor into a single-stage
helical gear unit, delivering a system
efficiency of up to 92%. High system
efficiency is also achieved in the partial
load range. It is thus future-proof, reducing
cost. The motor torque over a wide speed
range allows for consistent version
reduction and reduction of operating costs.
Together with the simple plug-and-play
commissioning, this results in a reduction in
the total cost of ownership in comparison
with existing drive systems. DuoDrive is
suitable for use in food and pharmaceutical
industries as well as in intralogistics.
The smooth, unventilated and compact
design as well as the quiet running with
minimum noise emissions are further
important features. Elimination of many
wearing parts results in lower maintenance.
The patented geared motor is now available
for powers of up to 3kW with a continuous
torque of up to 250Nm and speeds of up to
1,000min -1 , and covers gear unit speed ratios
of i=3 to i=18. Market-compatible connection
dimensions facilitate the replacement and
the integration into existing plant designs.
DuoDrive is also compatible with NORD
drive electronics and can be equipped with
all common hollow shaft dimensions (20-
40mm) and flange versions (B5 and B14), or
a torque arm. Depending on the customer
requirements, Harting HAN connectors, M12
round plug connectors or a terminal strip are
provided for the motor connection. Different
options like encoder feedback or a holding
brake are also possible with DuoDrive. The
DuoDrive can also be universally used
with the same motor variant worldwide.
As it is easy to clean, corrosion-resistant
and wash-down capable, DuoDrive is
also ideal for use in hygiene-sensitive
and harsh environments, and ensures
higher system availability and low cleaning
costs through lower cleaning effort. ■
iglidur ® A250 knife edge rollers
Wear-resistant guiding in the food industry
igus ® Singapore Pte Ltd 84 Genting Lane #06-03 Axxel Innovation Centre Singapore 349584
Free Sample: Tel. +65 6487 1411
info@igus.com.sg
motion plastics ®
SG-13xx-Messerkantenrollen 190x125_CC.indd 1 03.03.21 08:55
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

60
FIRST LOOKS
CHS increases packaging capacity at Orkla in Finland
To increase its packaging capacity, the
Nordic company Orkla needed new
machines for packaging their chocolate
products at their factory in Vaajakoski,
Finland. At the same time, Theegarten-
Pactec was looking for a partner to take
part in industrial trials of their new highperformance
CHS packaging machine.
Orkla previously used two older
packaging machines to wrap chocolate
pralines at its Vaajakoski site in Finland.
These had reached the limits of their
performance and could no longer keep
up with the high output of the chocolate
moulding line. The machines were able
to wrap one third of the products that
came off the production line. Two thirds
were placed in temporary storage due to
the lack of packaging capacity and only
transferred to the packaging process
after production was completed. The
process needed to be improved.
The initial discussions held with the
customer were about replacing its
two lower-performance packaging
machines with two MCC packaging
machines from Theegarten-Pactec. Not
long afterwards, however, Orkla’s focus
turned towards another alternative
when Theegarten-Pactec told the
company about its latest solution
for the confectionery industry: the
CHS packaging machine, designed
specifically for chocolate products
with various types of wrapping.
“At this time, Theegarten-Pactec was
looking for a partner to put the CHS
through industrial trials,” recalled
Arto Liimatainen, technical manager
at Orkla. "We were excited about
the prospect of getting an even
more powerful packaging machine
and agreed in late 2019 to set up
one MCC and one CHS machine in
our premises instead of two MCC
machines. This was a lucky coincidence,
and also a great leap of faith.”
“This was the perfect opportunity
for us to test the CHS under reallife
conditions in confectionery
production,” Schibur confirmed.
TWO-LANE INFEED OPTIMISES
PERFORMANCE
The modular high-performance CHS
packaging machine, which was developed
to wrap chocolate products gently, was
installed and commissioned at Orkla in
early 2021. In addition to the general
functional tests, the machine’s twolane
infeed, a unique feature of the
CHS, was tested in detail. One of the
main challenges was the separation of
products from the continuous product
flow on the main belt into the CHS’s twolane
infeed while ensuring a constant
balance between the two lanes. Each of
the two infeed lanes has to be supplied
continuously with 900 products per
minute. In the wrapping process, both
lanes are merged into a single-lane
flow of 1,800 products per minute.
The CHS solves this problem with an
integrated camera system and sensors
positioned in just the right places, which
constantly check the incoming product
flow on the main conveyor. The same
applies for the products on their way
from the main conveyor to the packaging
machine. This enables the control system
to determine exactly how many products
are on the two-lane infeed at any time,
thus ensuring that the difference between
both lanes is never more than five
products. This allows the CHS to achieve
an output of up to 1,800 products per
minute for the double twist wrapping style.
A MODULAR MACHINE
Although double twist wrapping is
currently the only packaging style being
used to wrap chocolate products at Orkla
in Finland, the machine can be adjusted
flexibly to handle nine different packaging
types: double twist, protected twist, top
twist, side twist, foil wrap, bottom fold,
side fold, Vienna fruit fold and ‐ the latest
addition ‐ envelope fold. The machine
allows the fold type and format to be
changed quickly in just four hours. Most
of these changes require only one person.
The required packaging types are also easy
to retrofit, regardless of how the CHS was
originally configured at the time of delivery.
Since customers have to respond
quickly to new market requirements,
such as resized chocolate products,
Theegarten-Pactec has also increased
the range of formats that the CHS can
cope with. Whereas existing machines
could wrap products 16-45 mm long, the
new system offers a range of lengths
between 16-60 mm. The Dresden-based
company has also made adjustments to
the width — previously 12-25 mm, now
12-35mm — thus opening up even more
application possibilities for the customers.
The people at Orkla were happy with their
new machines: “The packaging machines
have given us outstanding results all
along the line,” said Arto Liimatainen,
technical manager at Orkla. “We’ve finally
been able to increase our packaging
capacities. It was this that prompted us
to purchase the whole packaging system,
comprising the CHS, the MCC and the
feeding system, in October 2021.” ■
To increase its packaging capacity, Nordic
company Orkla needed new machines for
packaging their chocolate products at their
factory in Vaajakoski, Finland
(image: Orkla)
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

FIRST LOOKS 61
Etilab upgrades
with Xeikon
solutions
A manufacturer of highly processed
labels, Etilab specialises in digital
printing technology centered around
a Xeikon 3300 label press. Etilab has
also doubled the print speed of their
Xeikon 3030. A new DC350 advanced
finishing line has also been installed.
The Xeikon 3300 digital press offers a
resolution of 1200DPI using dry toner
electrophotography to print in five
colors ‐ typically CMYK and white. With
interchangeable colours, there is the
option to print orange, green, or special
colours. The press can print on standard
raw materials without primer, and there
is no limit on the repeat length.
For food applications, Xeikon dry toners
comply with the largest number of
standards, including EU Reg. 1935/2004,
Swiss Ordinance, and Nestlé Guidelines,
and has FDA approval in the US. They
are also environmentally friendly due
to the absence of odours, VOCs and
solvent emissions; and lightfast.
Etilab has also invested in the Xeikon
Colour Services Pro 2.0 software suite
to ensure colour predictability and
repeatability. The XCS Pro software
enables Etilab to guarantee accurate
brand colours, save on waste during
production, and eliminate the risk of jobs
being rejected due to colour variations.
Eitlab also upgraded capabilities with a new
DC350 finishing and embellishing line.
From left to right: Michał Kuczkowski (sales
manager Poland, Xeikon), Sylwia Dudek
(president of the management board, Etilab)
The DC350 at Etilab features a hot foil unit,
with register and foil saver systems, for
decorations and embossing. The line is also
equipped with a flatbed screen module,
which can produce tactile effects. The
SmartSlit and SmartLoad functionalities
automatically position up to 16 slitting knives
and load the die-cutting plates, saving
time and ensure precise registration. ■
Blackbird to partner
with ABICOR BINZEL
Blackbird Robotersysteme is partnering
with ABICOR BINZEL. This collaboration
will allow the company to provide even
better support for the global customers.
As a small, flexible enterprise, Blackbird
has been active in the field remote laser
welding over the years. The range of
services here includes system integration
as well as software-supported control
technology with an intuitive user interface.
To expand the technical sales and global
customer service, as of July 2022, Blackbird
is cooperating with the technology developer
and welding specialist ABICOR BINZEL.
The collaborative partnership ensures
that every customer can receive support,
from their individual request, through to
years of after-sales support. In the future,
there will be markets that are exclusively
served by one of the two partners.
"In ABICOR BINZEL we have found the
perfect partner with over 75 years of
experience in welding technology in order
to provide our shared global customers with
even better support," enthused Karl Christian
Messer, managing director of Blackbird
Robotersysteme, about the partnership.
"Furthermore, we are also convinced of
the following: Strong alliances are the
technology and market leaders of tomorrow."
"We are excited to have gained another
strong partner in Blackbird Robotersysteme,
a partner who has impressed us with
their innovative system solutions,
particularly in welding applications in the
electromobility sector. This collaboration
adds an important puzzle piece to our
holistic approach to serving our customers
from the automotive industry," added Dr
Andreas Kahn, director of global laser and
sensor business at ABICOR BINZEL.
"Blackbird's complete solutions with their
highly dynamic laser scan systems as well
as integrated sensor and quality control
tools also bring us to a technologically
leading position in this sector of
welding technology," stated Prof Dr Emil
Schubert, CTO at ABICOR BINZEL. ■
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

62
FIRST LOOKS
SIKO introduces AP05 IO-
Link for process-reliable size
changeover
SIKO has presented the AP05 as a compact
option in this segment, along with an
integrated IO-Link interface. Networked
position indicators have become an part
of mechanical engineering. Their ability
to display the setpoint and actual value
on the adjusting spindle to the machine
operator increases comfort for the setter.
This simplifies the process of refitting a
production machine for a new product.
At the same time, feedback on the
positioning status to the machine controller
increases reliability for format changes
and optimises set-up times. Incorrect
settings are prevented, which avoids rejects
and damage to tools. In short, it boosts
efficiency and reduces setup times.
With smart communication with the
higher-level machine control system,
the AP05 position indicator ensures that
product changes and size changeovers
are implemented well. Setpoints, actual
position values and the positioning status
are exchanged, which converts the manual
spindle adjustment into a monitored
process. In addition to the proven serial
interfaces, the AP05 deploys the innovative
IO-Link interface. This interface enables fast
and cost-effective integration via a pointto-point
connection using uncomplicated
I/O connection technology. Convenient
integration options are also available for
machine control systems from all leading
providers. IO-Link Master Islands can be
used for the modular networking of several
AP05 position indicators. Complexity
and cabling effort are thus reduced, as
are commissioning times. The wiring,
combined with additional diagnostic
features, improves serviceability and
lowers downtimes in the event of errors.
One key element of the AP05 is the inverted
backlit LCD display. The backlighting
ensures that the position values are
easy to read. The LCD is designed as
a two-line five-digit seven-segment
display, and adjustment tracks can be
displayed with high display accuracy. The
seven-segment display also allows for
the additional display of alphanumeric
characters, which simplifies configuration,
commissioning and error diagnosis.
In addition to the directional arrows on the
LCD display, the AP05 position indicator also
provides clear visual user guidance via two
dual-colour status LEDs. These signals the
positioning status (InPos or OutPos) and
indicates the required rotational direction
for direct access to the desired point. The
AP05 also deploys loop positioning to
compensate for mechanical spindle play.
The AP05 also features a hollow shaft.
With regard to the high compactness and
the optional cable outlet, the display also
finds ways to be used in small spaces.
The clearance of the torque bracket
guarantees mounting compatibility with
the SIKO counter DA04. This means the
AP05 can be used to switch from manual
adjustment with mechanical position
indicator to monitored size changeover
without changing the machine frame. The
AP05 is also suitable for applications in
the food industry, in beverage production,
or in the pharmaceutical sector. The
display can also be used without any
problems for dated applications.
Altogether, the AP05 IO-Link features a
position display with innovative IO-Link
interface; two-line LCD with backlighting;
setpoint and actual value display with
integrated comparison; loop positioning
for clearance compensation; positioning
status and rotational direction display;
stainless steel hollow shaft with 20mm
diameter; protection rating of up to IP65;
and a magnetic absolute encoder;
and twice the red/green LEDs. ■
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

FIRST LOOKS 63
Antares Vision Group
introduces inspection
solutions for food and
beverage applications
Antares Vision
Group (AVG) has
introduced a new
series of inspection
machines for food
and beverage
applications.
The company’s
equipment
portfolio incorporates multiple inspection controls into single
machines, maximising production space and manpower
efficiencies while offering exemplary quality assurance.
WHEN SUSTAINABLE
TRANSFORMATION
SEEMS IMPOSSIBLE,
YOU’RE NEVER ALONE.
With Sidel Eco-services we provide expert
end-to-end support, everything from practical
Eco Options & Upgrades, to line utility consumption
assessment and to our Evo-ON Eco ® , the smart app
that tracks and analyses real-time your production
data to set your next best move.
Let your mission be our mission.
Sidel, Empowering Sustainable Futures.
Combinable features for Antares Vision Group’s All-in-One
series include regulatory compliance, container integrity,
micro-leak (micro-hole) and contaminants detection, weight
control, and labelling/print verification for parameters such
as expiration date and lot code. In combining these attributes
into single machines, AVG aims to needs for multi-faceted
quality control and streamlined production optimisation.
The new portfolio is made possible with AVG subsidiary FT System,
and Pen-Tec. Combined, the two players offer a multi-technology
portfolio, from laser and hyperspectral spectroscopy to vision and
weight control and X-ray inspection, that guarantees exemplary
quality control and satisfies the needs of all supply chain stakeholders.
The first All-in-One models combine inspections required by
regulations with applications that enable companies to: check for the
presence of micro-holes in packaging and foreign bodies; as well as
to check for the weight of the product, seal, and labels and codes.
Other advantages of Antares Vision Group’s All-in-One series include
reduced machine dimensions (similar footprint as most standard
checkweighers), a single user interface overseeing all inspection
parameters, differentiated waste and automatic recipe settings, and
reduced energy consumption. In addition, much like AVG’s standalone
solutions, each machine in its All-in-One series can be integrated into
the company’s Digital Factory software platform, which seamlessly
connects all solutions to optimise production and monitor efficiency.
Furthermore, by leveraging Antares Vision Group’s expertise,
food and beverage brand owners can integrate inspection results
and attributes with end-to-end product traceability, ensuring
transparency and safety in all stages of their supply chains. ■
sidel.com
Sustainability_95x250_ENG.indd 1
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022
11/07/22 3:30 PM

64
SHOW PREVIEW
FIC2022
draws near
with more
spotlights
Organised by China Food Additives
and Ingredients Association (CFAA),
the China Council for the Promotion of
International Trade Light Industry Sub-
Council (CCPIT LIS), CFFA Convention
and Exhibition Company, and China
Food Additives Journal, Food Ingredients
China will return for its 25th edition from
16-18 Aug 2022 at the China Import and
Export Fair Complex Area A (Canton
Fair Complex Area A) in Guangzhou.
DSM, IFF, Fonterra, Chr. Hansen, Cargill,
Bunge, ADM, Ingredion, Roquette,
BASF, CP Kelco, Novozymes, Rousselot,
Lesaffre – these are some of the
overseas enterprises which will be
exhibiting at FIC2022. The annual event
will also host international pavilions
from the US, South Korea, Japan, China
Taiwan, which will showcase their latest
products and advanced technology.
fragrances, flavours and condiments,
domestic natural and functional products,
and domestic comprehensive products.
The events for FIC2022 are as follows:
• Summit forums of academicians
in food industry
• Technical seminars
• On-site consultation with
experts from 12 professional
committees of CFAA
A SUCCESSFUL FIC2021
Last year’s edition took place from
8-10 Jun 2021, which recorded a
cohesive exhibition with 1,200 domestic
and foreign enterprises showcasing
their latest achievements in
the field of food additives and
ingredients. The exhibition was
divided into five areas, with a total
exhibition area of 100,000m².
The highlights of FIC2021 exhibition
were the three academic summits
and 38 technical seminars that
presented on food additives and the
ingredients industry. The threeday
exhibition attracted 51,386
visitors, an increase of 2.6% over
the previous session, including
856 overseas visitors and 50,530
domestic attendees, with a total
number of 105,160 visits. FBA
FIC2022 will take place across ten halls
‐ namely Hall 1.1 will cover domestic
machinery and testing devices; while
Halls 2.1, 3.1, 4.1 and 5.1 will serve as the
overseas pavillion. In addition, Halls 1.2,
2.2, 3.2, 4.2, and 5.2 will present domestic
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

SHOW REVIEW 65
FOOMA JAPAN 2022
offers a bright restart
The return of FOOMA JAPAN 2022 after three years saw the
latest in food technology, new industry fields, and a virtual
tour of the arena, demonstrating the spirit of this year’s
theme: Restart FOOMA
FOOMA JAPAN 2022, one of Asia’s
largest comprehensive trade shows
on food technology, was held after
an absence of three years at Tokyo
Big Sight for four days from 7-10 Jun
2022, with the theme, Restart FOOMA.
Introducing machinery related to
food manufacturing and the latest
technology, FOOMA JAPAN 2022 was an
exhibition sponsored by the Japan Food
Machinery Manufacturers' Association.
This show marked its 45th occasion,
and with the theme Restart FOOMA, it
welcomed a total of 874 exhibitors from
a total of 21 fields across all processes
in food manufacturing. Stepping into
Tokyo Big Sight, the largest exhibition
venue in Japan, visitors witnessed the
latest machinery perform in action,
straight out of a manufacturing
process line in a food factory.
At the opening ceremony, Yukio
Okawara, the chairperson of the
Japan Food Machinery Manufacturers’
Association, gave an opening address.
It was then followed by the ribboncutting
ceremony which was presided
over by representatives from Ministry
of Economy, Trade, and Industry
of Japan; Ministry of Agriculture,
Forestry and Fisheries of Japan; His
Excellency Singtong Lapisatepun,
Ambassador of the Kingdom of
Thailand to Japan; and Kanokporn
Chotipal, Minister of Economic and
Investment of the Royal Thai Embassy.

66
SHOW REVIEW
After the ceremony, the guests
visited the exhibitors and learned
about the latest automation
technology and related equipment.
On the first evening, an award
ceremony was held for the FOOMA
Award established this year. The
award was won by MAYEKAWA
MFG’s CELLDAS System, which
presented deboning machines
enabling the deboning of a variety
of meat in one machine.
THE SIGNIFICANCE OF
RESTART FOOMA
The theme, Restart FOOMA,
sought to cover the restarting
of the industry with regards to
economic development in Japan
and, globally, the overcoming
of the COVID-19 pandemic.
The event was also a restart in Tokyo
Big Sight after an absence of three
years, offering new developments
and innovations in the new normal,
with the aim of becoming one of the
world’s the leading comprehensive
food manufacturing exhibition.
In the exhibition hall was a gathering
of cutting-edge products and
technology, from promoting labour
cost reductions, automation,
sterilisation; to robots and AI, food
safety, and hygiene management.
These developments responded to
the heightened need for solutions
post-COVID-19, and showcased the
results of the exhibitor’s efforts to
meet the expectations of the visitors.
NEW INDUSTRY FIELDS FOR
AN EXPANDING MARKET
FOOMA JAPAN has served as a
platform of exhibitors to discuss their
businesses, gain new customers,
announce new products and gather
opinions on products from visitors,
amongst other. There have been
numerous efforts by the sponsors to
create new value in visiting the venue,
and the expansion of industry fields
that went on display is a good example.
As the food industry diversified after
COVID-19, the newly established
deli field became one of the newest
sections on display in FOOMA
JAPAN. The show demonstrated deli
items on an automated preparation
line offering simple operations
and space-reducing design.
Similarly, the food-tech field has
garnered attention globally as an
evolving industry. Its inauguration in
FOOMA JAPAN was a point of interest
for visitors. A food-tech session titled
“Frontline of food evolution” explained
the long-term needs relating to food
from the perspectives of consumption,
circulation and customer satisfaction,
with the sustainable development
goals (SDGs) as core theme. It
generated insight and opportunities
for new food businesses seeking
new areas of growth.
STARTUP ZONE
At FOOMA JAPAN 2022, the newly
established Startup Zone was much
talked about as part of the creation
of next-generational industry and
food technology open innovation.
The Startup Zone included 19
startup companies whose names
had been established in the last
nine years, and who also produced
promising ideas for the processing
and packaging realm. They included
an array of technology that offered
forward-looking innovations and
solutions ranging from image
recognition, analytic AI, insect eating,
to algae development platforms,
and robots with touch sensors.
FOOMA JAPAN GOES ONLINE
With each year, FOOMA JAPAN
provides an enhanced service for
its visitors. On the FOOMA JAPAN
official website are the products of
the 874 exhibitors for this year’s
event, introduced in both English
and Mandarin Chinese. With the
latest video clips showcasing these
products, they can be viewed as if
on real display. Furthermore, the
360° Virtual Tour, captured via a 360°
camera also takes online visitors on
tour of the display booths on their
smartphones or PC — this service
is available online till Mar 2023.
Thus, for overseas visitors who were
unable to attend this year’s event
in-person can also engage with
FOOMA JAPAN remotely, experiencing
the live atmosphere of the show.
The next installment of FOOMA
JAPAN is scheduled to be held
from 6-9 Jun 2023. FBA
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

EVENTS CALENDAR
AUGUST
3 – 6 WOFEX World Food Expo
SMX Convention Center & World Trade Center
Manila, The Philippines
www.wofex.com
26 – 28 19th International Foodtech Kolkata
Milan Mela Exhibition Complex
Kolkata, India
www.foodtechkolkata.com
31/8 INDOPLAS/INDOPACK/INDOPRINT
– 3/9 Jakarta International Expo
Jakarta, Indonesia
www.indoprintpackplas.com
SEPTEMBER
5 – 8 FHA Food & Beverage
Singapore Expo
Singapore
www.foodnhotelasia.com
14 – 16 AANUTEC International FoodTec India
Bombay Exhibition Center
Mumbai, India
www.anutecindia.com
15 – 17 Shanghai International Condiments &
Food Ingredients Exhibition
Hangzhou International Expo Center
Hangzhou, China
www.cfi-expo.com/en
20 – 22 Foodtech Packtech
Auckland Showgrounds
Auckland, New Zealand
www.foodtechpacktech.co.nz
OCTOBER
5 – 7 Fi Asia – Thailand 2022
QSNCC
Bangkok, Thailand
www.figlobal.com/asia-thailand/en/home.html
12 – 14 Fi Vietnam
Saigon Exhbition and Convention Centre (SECC)
Saigon, Vietnam
www.figlobal.com/vietnam/en/home.html
12 – 15 ALLPacK Indonesia 2022
JIExpo Kemayoran
Jakarta, Indonesia
https://allpack-indonesia.com
12 – 14 Tokyo Pack 2022
Tokyo Big Sight (East Hall)
Tokyo, Japan
www.tokyo-pack.jp/en
25 – 28 FHA HoReCa
Singapore Expo
Singapore
www.foodnhotelasia.com
NOVEMBER
2 – 4 Asia Fruit Logistica
Queen Sirikit National Convention Center
Bangkok, Thailand
www.asiafruitlogistica.com
8 – 10 FHC Shanghai Global Food Trade Show
Shanghai New International Expo Center (SNIEC)
Shanghai, China
https://www.fhcchina.com/en
14 - 16 Shanghai World of Packaging (swop)
Shanghai New International Expo Center
Shanghai, China
www.swop-online.com/en
16 – 19 Vietnam Foodexpo 2022
Saigon Exhibition and Convention Center (SECC)
Ho Chi Minh City. Vietnam
https://foodexpo.vn/en/index.php
29/11 WORLD AQUACULTURE Singapore 2022
– 2/12 Singapore EXPO
Singapore
www.was.org/Meeting/code/WA2020
With the evolving COVID-19 situation, kindly check with
organisers for updates on the related events. Please refer to the
local airports’ websites for the latest travel advisories too.
FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

68
ADVERTISERS’ INDEX
COMPANY
PAGE
Fi Asia 2022
Inside Back Cover
Flexicon
Outside Back Cover
Food & Beverage Asia
Inside Front Cover, 68
Heat and Control 01
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ABOUT US
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NOT JUST AN EDUCATIONAL JOURNAL
Connects advertisers to the right audiences in
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With the eBook, print advertisements
can be seen across digital platforms,
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SWOP 2022 57
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FOOD & BEVERAGE ASIA AUGUST / SEPTEMBER 2022

CONVEY DUMP UNLOAD
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outlets.
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BULK-OUT ® Bulk
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unload free- and
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Allows untying,
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dust-free. Available
with weigh batching
controls.
CONDITION FILL CONVEY
BLOCK-BUSTER ® Bulk Bag Conditioners
loosen bulk materials that have solidified during
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and TWIN-CENTREPOST
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TIP
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SUCCEED
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AUSTRALIA
sales@flexicon.com.au
1 300 FLEXICON
+61 (0)7 3879 4180
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©2022 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.
*See complete Guarantee for details.
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