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APRIL-JUNE 2021
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INTERVIEW: ITALIAN FOOD CONNECTS PEOPLE
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INTELLIGENT REFINING FROM MACINTYRE CHOCOLATE SYSTEMS
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ﻋﺻﻳﺭ ﻓﻭﺍﻛﻪ ﺃﻭﺭﻭﺑﻳّﺔ ﻣﻥ ﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ
ﺇﺳﺗﻣﺗﻌﻭﺍ ﺑﻌﺻﻳﺭ ﻓﻭﺍﻛﻪ ﻣﻥ ﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ
ﺷﻬﻳّﺔ ﻋﺻﺎﺋﺭ ﻓﻭﺍﻛﻪ ُﻣﻣﺗﺎﺯﺓ ﻭ َ
www.euorganicjuices.eu
"ﺍﻟﻠﺟﻧﺔ ﺍﻷﻭﺭﻭﺑﻳﺔ ﻭﺍﻟﻭﻛﺎﻟﺔ ﺍﻟﺗﻧﻔﻳﺫﻳﺔ ﻟﺣﻣﺎﻳﺔ ﺍﻟﺻﺣﺔ ﺍﻟﻌﺎﻣﺔ ﻭﺍﻟ ُﻣﺳﺗﻬﻠﻛﻳﻥ ﻭﺍﻟﻣﻧﺗﺟﺎﺕ ﺍﻟﺯﺭﺍﻋﻳﺔ ﻭﺍﻟﻐﺫﺍﺋﻳﺔ" ﻫﻲ ﻏﻳﺭ َﻣﺳﺅﻭﻟﺔ ﻋﻥ ﺃﻱ ﺇﺳﺗﺧﺩﺍﻡ ﺃﻭ ﺇﺳﺗﻬﻼﻙ ﻳُﻣﻛﻥ ﺃﻥ ﻳﺗ ّﻡ ﻛﻧﺗﻳﺟﺔ ﺃﻭ ﺗﺑﻌﺎ ً ﻟﻠﻣﻌﻠﻭﻣﺎﺕ ﺍﻟ ُﻣﺣﺗﻭﻳﺔ ﻓﻲ ﺍﻟﺩﻋﺎﻳﺔ.
ﻫﻳﺋﺎﺕ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ ﺗﺩﻋﻡ ﺣﻣﻼﺕ ﺍﻟﺗﺭﻭﻳﺞ ﺍﻟﺩﻋﺎﺋﻳﺔ ﺍﻟﺗﻲ ﺗﻬﺩﻑ ﺇﻟﻰ ﺗ َﺭﺷﻳﺩ ﺍﻟ ُﻣﺳﺗﻬﻠﻛﻳﻥ ﺇﻟﻰ ﺻﺣّﺔ. َﻧ َﻣﻁ َﻣﻌﻳﺷ ٍﺔ ﺃﻛﺛَﺭ ِ
ﻣﻭﻟﺔ ﺑﺩﻋﻡ ﺣﻣﻠﺔ ﺗﺭﻭﻳﺞ ﺩﻋﺎﺋﻳﺔ ُﻣ ّ ُﻣﻘﺩّﻡ ﻣﻥ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ.
CONTENTS
20 Managing Editor Matt Matthews Associate Editors Jessie Jorge Megha Mary Matt Graphic Designer Aleena Susan John
Cover Photo Courtesy: SternVitamin GmbH & Co. KG
Contributors Neville J. Chandler P.K. James Shakeeb Kolakadan
22 36 New-look microalgae: bright future for lightcoloured chlorella
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Authentic meat alternative: wheat-based vegan bacon
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Lakidis SA PL series the ideal mixers for your meatless product line!
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Improved stabilising systems for milk beverage variety
Interko pioneers containerised ripening room
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US Office Matt Media (USA) LLC 1713 E. Morgan Court Gilbert, Arizona 85295 Middle East Office Al Saad Advertising & Publishing LLC P.O. Box 25694, Sharjah, UAE Tel: +971 656 39494 gulfag@emirates.net.ae
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Registered Office Matt Media International Ltd. 12 Gateway Mews, London N11 2UT, UK info@foodbusinessgulf.com www.foodbusinessgulf.com
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BCM-95® curcumin powerful anti-inflammatory for knee osteoarthritis
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Food Business Gulf & Middle East is designed to serve the fast growing Food, Fresh Produce, Ingredients, Bakery, Hotel, Hypermarkets, Restaurants & Catering industries in the Gulf and Middle East region by providing the expert information to our readers in our four comprehensive issues in a year. It is circulated throughout Middle East region and worldwide in addition to the extra distribution at various food, catering & hotel events, fresh and perishable shows. The magazine provides editorial coverage on a wide range of topics which are of interest to industry professionals.
Printed & published by Matt Media© Intl. Ltd. (U.K.) 2021
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April-June 2021
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NEWS
GENERAL MILLS MIDDLE EAST HONOURED WITH FOUR DUBAI LYNX AWARDS General Mills Middle East has been recognized with four prestigious Dubai Lynx awards, including the Glass award, which celebrate the best creative work in the region. These awards recognise, nurture and set the standard for brilliant creative campaigns across the region. Betty Crocker’s “The Kitchen is for Everyone” campaign has been awarded with the Dubai Lynx Glass award, which recognises work
that addresses issues of gender inequality or prejudice through conscious representation of gender in advertising. In addition to the Glass award, “The Kitchen is for Everyone” campaign has also received the Silver and Bronze Dubai Lynx award in the Public Relations (PR) category and the Bronze Dubai Lynx award in the Creative Strategy category respectively.
Mr. Ali Shaikh, General Manager, General Mills - Middle East and Africa says, “We are incredibly proud of our purpose driven ‘The Kitchen is For Everyone’ campaign, which continues to inspire and encourage our consumers to view the kitchen as a creative and open space no matter their age, gender or expertise. We are honoured to be recipients of four Dubai Lynx awards, including the highly coveted Glass award. We are grateful that our team’s efforts are being recognized as we continue to change stereotypes and behaviours while making food the world loves and needs.”
GLOBAL FOOD INDUSTRIES SUPPORTS UAE’S F&B INNOVATION LAB UAE-based value-added food manufacturing firm Global Food Industries (GFI) has given its allout support behind the UAE’s F&B Innovation Lab, a program that aims to discover, guide and mentor the UAE’s next innovative F&B products. The program, which is an initiative of the Khalifa Fund and the F&B Manufacturers Business Group in partnership with several knowledge, technical, innovation project manager and technology experts, will incubate Emirati talent who have F&B concepts rooted in sustainability, health, and convenience, along with industry leading manufactures who can develop and promote successful product-market fits, with the aim of transforming their F&B concepts into internationally available products.
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April-June 2021
The content of this document represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency do not accept any responsibility for any use that may be made of the information it contains.
European Fruits: the essential and healthy nutritional choice Juicy, crunchy and sweet, with bright colors and rich aroma: all the balance of nature contained in a fruit, from the trees of the Greek orchards on your table! The cultivation of fruit trees has flourished in Europe for centuries, being intertwined with the culture and life of the Mediterranean people. The microclimate of the area with its mild temperatures, the sufficient rainfall and the abundant sunshine offers the ideal conditions, influencing in the best way the quality of the fruits produced in the area. The experience of the people who are working in their production, combined with the modern scientific methods and the strict standards of quality and control applied in Europe ensure a safe product on your plate, of high nutritional value and unique quality. During the cultivation and production of European fruits, all legal requirements and safety and hygiene standards of the national standards and international quality protocols (certified by AGRO 2, GLOBALGAP, BRC, IFS and ISO 22000) are fully adopted and implemented. Apples, Kiwis, Peaches, Nectarines and Cherries from Europe, produced in Greece: Add to your daily diet the ultimate healthy habit!
SERVING SUGGESTION: Griddled peaches with prosciutto & blue cheese INGREDIENTS
4 ripe peaches sliced
100g blue cheese, crumbled
4 tbsp olive oil
85g pack prosciutto
100g rocket
1 tbsp balsamic vinegar
PREPARATION
Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside. Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.
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NEWS
AAK AND VISTA FOODS JOIN FORCES TO MEET DEMAND FOR PLANT-BASED MEAT IN INDIA AAK, India’s leading manufacturer of specialty oils and fats, has announced a new partnership with Vista Processed Foods Pvt Ltd,
part of OSI group, to meet the country’s growing demand for plant-based meat alternatives. It is estimated that as many
as 29% of people in India are vegetarian.There is also increasing interest in veganism and flexitarianism, largely driven by health-focused, eco-conscious millennials. Last year AAK partnered with the Good Food Institute India to help advance India’s promising plant-based meat and dairy alternative market. After Vista Processed Foods participated in an AAK ACADEMY TM session, the two companies agreed to partner. They will now collaborate to create products from a variety of different plant proteins that meet the taste and texture needs of Indian markets. Working on a co-development basis, Vista will manufacture plant-based products for customers, with AAK providing its expertise in areas such as new product development.
SAUDI ARABIA’S BASAMH DIGITALLY TRANSFORMS TO DRIVE GCC’S USD 253 BILLION RETAIL MARKET Basamh Trading and Industries Group, one of Saudi Arabia’s most successful purpose-led fastmoving consumer goods (FMCG) businesses in in the Middle East and Africa, announced its digital transformation is driving the GCC’s USD 253 billion retail market. Thanks to robust population growth, the rise in e-commerce, and multi-national brands entering the region, the GCC’s retail market has topped USD 253 billion, according to Alpen Capital. Basamh, with top brands Goody, Cofique, and Treva, and
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a distributor of a range of quality brands such as Perfetto, Betty Croker, Nature Valley, Bugles, Best Mix, Glade, Raid, Pledge and Windex, is supporting FMCG innovation with its 5-year digital transformation strategy LEAP, with global technology company SAP. Central to the strategy is the Leap to Digital (L2D) program that is enabling sustainable profitability. With a world-class enterprise resources planning system, Basamh has standardized, streamlined, and integrated
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business processes across finance, procurement, sales, and distribution. Basamh’s solutions cover nearly 1,200 employees in 12 branches in Saudi Arabia and the UAE. “In the highly-competitive fast moving consumer goods field, Basamh needed to improve our on-time delivery, increase our salesforce efficiency, and automate reporting and employee selfservices to enhance business competitiveness,” said Khalid Temairik, Group CEO, Basamh Trading and Industries Group.
April-June 2021
N EWS
UNCONVENTIONAL LABELLING SOLUTION FOR PIZZAS AND THE LIKE Automatic labelling, high-quality appearance, and large area for information but still with an unobstructed view of the product - the full wrap labelling solution from MULTIVAC for pizzas and other flat food products fits the bill in every way. This solution is also significantly more costeffective than traditional box packs. And it meets the increasing demands of the market as regards sustainability. Generally fresh or frozen pizzas, tortillas, pitta breads, quiches, tart bases and other flat products are packed in hinged trays, thermoformed packs, standard trays or simply in film. They are often packed using a pre-printed film with top and bottom labels or a cardboard sleeve. In the case of pizzas in particular, it is usual to pack them in a complete box. Full wrap labelling from MULTIVAC redefines the packaging and labelling of such products. The L 310 full wrap conveyor belt labeller is the ideal solution. This highly flexible model with its driven, extra-narrow transport conveyors
April-June 2021
makes the C labelling and D labelling of packs possible at speeds up to 120 packs per minute. The label width is up to a maximum of 500 mm. The labeller can also be equipped with an integrated printer, as well as a zero downtime function and label/print monitoring for maximum output, efficiency and process reliability at even the highest throughput. MULTIVAC offers a wide range of suitable label materials and adhesives, so that the packs can be labelled perfectly on the machine. In addition to PP and PET labels, the range also includes sustainable materials made of paper or from renewable sources. “By matching the label material to the packaging material, we can ensure that the constituent parts of the pack can be separated to meet the recycling requirements. Adhesives, which can be dissolved or washed off, enable the individual packaging components to be easily separated, so that they can then be directed to the particular recycling stream,” explains Michael Reffke, Product Manager at MULTIVAC Marking & Inspection.
Creamy consistency and shiny appearance Hydrosol. Delightfully creamy, shiny, and a nice short texture with high viscosity. With Stabisol you can make breakfast or thick cream using standard processes. It’s a flexible solution that delivers the texture and flavour you’re looking for.
Sterilised products UHT products The fat content can come from milk or vegetable fat Fat-reduced products possible
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NEWS
INSINKERATOR AND THE SUSTAINABLE CITY WORK TOGETHER TO ENHANCE MANAGEMENT OF FOOD WASTE IN THE UAE InSinkErator, a business unit of Emerson, the inventor and the world’s largest manufacturer of food waste disposers for home and commercial use, recently collaborated with The Sustainable City, Dubai, to help people and communities with
International Food Fair
efficient management of food waste, which is one of the core reasons that feeds into climate change in celebration of Earth Day 2021. The UN Environment Program’s Food Waste Index Report 2021 states that Nearly 570 million tonnes of food waste occurs at the household level. Thoroughly understanding the importance of reducing food waste and emphasizing on community awareness on the subject, InSinkErator trailblazed
several commercial and consumerdriven initiatives. One such initiative was partnering with Diamond Developers, the developers of The Sustainable City, Dubai, to equip 589 villas and apartments with the InSinkErator Model 50+, food waste disposers designed to reduce the amount of waste generated by an average family up to 40%. The Sustainable City achieved 80% recycling of household waste by providing sorting at source and use of other accepted disposal practices.
6 UNIQUE MOCKTAILS DEBUT AT EURO SUPER JUICES EVENT IN DUBAI
fieramilano 22-26 October 2021
Adding value to taste #BetterTogether
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European Organic Juices have been actively increasing its presence in the Middle East organic juice space. The latest promotional activity was a tasting event with renowned bartender Jeet Verma and importers, distributors, journalists and food bloggers. The Product Presentation Event took place on the 11th April 2021, at OKA Ceramics Studio in Al Quoz, Dubai. The hybrid event saw representatives of three organic fruit juices (cherry, apple and pomegranate juices) present their products. 6 unique mocktails were crafted and presented by Jeet at the event using the three organic juices. The representatives of the program operators participated via zoom platform and engaged
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with the audiences in a Q&A session. The discussions included questions about the production process of fruits, juices production, preserved and transported. “These super juices are a great addition to the selection of any bartender or chef. They have high nutritional value and add that zing to cocktails and mocktails”, said Jeet. Each product is represented by one partner. Organic pomegranate juice is represented by ASOP a producer’s organization, organic cherry juice is represented by BNHU a non-profit trade organization and organic apple juice is represented by BIOROMANIA, an association of entities (organization, producers) that are activated in the organic farming sector.
April-June 2021
NEWS
COFFEE PLANET LAUNCHES THE PLANT A TREE PROJECT Coffee Planet, Dubai’s leading home-grown coffee roastery launches The Plant a Tree Project, as part of the Eden Reforestation Project. With sustainability at the heart of the business, this is one of the initiatives Coffee Planet will be rolling out this year to improve the effect of coffee on the environment. Through the Eden Reforestation Project, Coffee Planet will plant a tree with every purchase of their new Nespresso compatible, biodegradable capsules on offer. Available online via the Coffee Planet website, Amazon, Noon and supermarkets across the UAE including Carrefour, Spinneys, Waitrose and Choithrams, these compostable capsules come in four unique blends and origins: Peru Satipo, Italian Dark Roast,
French Medium Roast and Brazil Sul de Minas. The Eden Reforestation Project is a non-profit organsiation with a mission to reduce extreme poverty and restore healthy forests by employing local communities to help plant millions of trees each year. With deforestation at an all-time high, Coffee Planet is dedicated to supporting the
rebuilding of our forests. Using its size and power for the good, Coffee Planet is proving that larger brands can spearhead sustainability with its vast resourcing to create an impactful difference. The Plant a Tree Project is just the first of several sustainability outreach programs that Coffee Planet has in the pipeline this year.
WORLD CHEESE AWARDS RETURNS TO SPAIN, AS PART OF OVIEDO’S INTERNATIONAL CHEESE FESTIVAL The Guild of Fine Food has announced that the World Cheese Awards will be held in the Spanish Principality of Asturias this year, taking place in Oviedo on Wednesday 3 November. Having extended Oviedo’s tenure as World Cheese Capital following the event’s postponement as a result of the COVID-19 crisis, the 33 rd edition of the competition will now form part of the Asturias
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Paraíso Natural International Cheese Festival 2021, run by the Instituto del Queso, in partnership with the Principality of Asturias and the City Council of Oviedo. An opportunity for the global cheese community to come together after a year of unprecedented challenges for cheesemakers and the industry as a whole, the World Cheese Awards will be at the heart of a
Food Business Gulf & ME | www.foodbusinessgulf.com
four day festival dedicated only to cheese, staged at Oviedo’s aweinspiring Palacio de Exposiciones y Congresos. As the cheese world congregates in the city between 3-6 November 2021, the competition is set to be bigger and more international than ever before, following the recordbreaking 3,804 entries from 42 different countries judged in Bergamo, Italy in 2019.
April-June 2021
N EWS
HAMPSTEAD BAKERY AND CAFE LAUNCHES ITS FIRST OUTLET IN DOWNTOWN BURJ KHALIFA Hampstead Bakery and Cafe has opened the doors of its first location in the United Arab Emirates in Downtown Kitchens, Fountain Views, Mohamed Bin Rashid Boulevard in Downtown Burj Khalifa on 9 March 2021. Inspired by vibrant eateries in Hampstead, London’s favourite village, this boutique bakery and cafe invites you to get away from it all. A cosy no-fuss bakery, with a breath-taking view of Burj Khalifa, Hampstead offers a chance to
April-June 2021
pause and savour the moment. It’s an oasis in the chaos of urban life. The talented Head pastry chef Rizwan Firdous heads up the kitchen, bringing his experience at the prestigious Mandarin Oriental to the forefront. Hampstead Bakery and Café combines passion for quality British cuisine, traditional bakers’ craft and premium natural ingredients, serving classic British fare ranging from Sticky Date Pudding, Knickerbocker Glory Sundae, Milk Cake Trifle to the
Full English Breakfast and Chicken Tikka Wraps. Hamsptead serves a rich and velvety specialty coffee singlesourced from the Huye Mountains in Rwanda. Flavours of milk chocolate, blood orange and raisin are supported by dates sweetness and slight nutmeg spices. The Huye Mountain washing station processes beans from 1,200 local farmers and its coffee tourism programme funds two scholarships for children of local farmers.
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NEWS
HIPERBARIC HOSTS HPP INNOVATION WEEK, AN EVENT ON HIGH PRESSURE PROCESSING (HPP) TECHNOLOGY FOR THE F&B INDUSTRY Hiperbaric, the global leader in High Pressure Processing (HPP) technology, presents “HPP Innovation Week”, an event on High Pressure Processing (HPP) Technology for the food & beverage industry, which will take place from June 14th to June 18th, 2021. The online conference will bring together manufacturers, retailers, food service and packaging companies, regulatory, academic leaders, and others in the HPP industry to discuss the latest trends and innovations. The event will provide a forum for education, networking, and collaboration while demonstrating how HPP can make a meaningful impact on food and beverage safety and quality, as well as other sectors, such as cosmetics, pharmaceuticals,
and biotechnology. The five-day HPP Innovation Week program will revolve around the discussions of Discovering High Pressure Processing (HPP); HPP Systems and Operations; Packaging; Emerging Applications; Commercialization; Regulation and Validation and HPP Global Market Trends. The event will bring together more than 80 industry experts who will share their knowledge about HPP and the latest innovations in their respective sector, as well as the key role that High Pressure Processing has in food safety, shelf-life extension, clean-labels, packaging, regulatory issues, and trends in consumer food worldwide. The extensive program will feature more than 40 sessions,
including case studies, individual presentations, moderated panels, exclusive interviews, and live Q&A with technology experts. Hiperbaric will also be showcasing their pilot plants in Spain and the United States. The Cold Pressure Council, which leads, facilitates and promotes industry standardization, user education and consumer awareness of High Pressure Processing (HPP), will be participating in the event. Andrés Hernando, CEO of Hiperbaric, states “HPP Innovation Week is going to be an open forum to the world to continue raising awareness of the disruptive technology that HPP is and how it can help manufacturers, brands and consumers get safer, fresher, healthier food”.
AL BARAKAH DATES EXPANDS TO BECOME WORLD’S LARGEST DATE FACTORY IN DUBAI INDUSTRIAL CITY the region’s largest manufacturing and logistics hub.
The food company will more than
double the size of its existing facility to be able to process over 100,000 tonnes of date and date products
annually–equivalent to almost half of the UAE’s entire domestic harvest – to become the world’s single largest Al Barakah Dates has announced plans to expand its existing facility to become the world’s biggest privately-owned date factory in Dubai Industrial City,
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processor of date ingredients.
Its massive new state-of-the-
art factory will cover a total area
of 600,000 square feet, including
420,000 square feet of dedicated processing and cold storage
Food Business Gulf & ME | www.foodbusinessgulf.com
space, and is due for completion in early 2022. To support global decarbonisation efforts, the
sustainable facility will be equipped with more than 6,500 solar panels
to offset 3,000 tonnes emissions per year.
Its expansion comes as date
production rises year-on-year, driven by demand for healthier sugar
alternatives and fuelled by modern technologies that have helped the products compete as healthy and vegan alternatives to sugar and other fructose-based products.
April-June 2021
Celebrating
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Complete range of flavours, natural food colours, spice blends for food products and fragrances for body sprays, hand wash, sanitizers, cosmetics, soaps and detergents.
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Partner
NEWS
GIVAUDAN AND BÜHLER OPEN PROTEIN INNOVATION CENTRE IN SINGAPORE Givaudan, a global leading company in Taste and Wellbeing, and Bühler, global leader for food processing solutions, jointly announced the official opening of the APAC Protein Innovation Centre. Located at the Givaudan Woodlands site in Singapore, the Protein Innovation Centre is jointly run and supported by experts from both companies and is connected to a vast network of R&D innovation centers in Switzerland and key hubs across the region that enables agile plant-based product development on a global scale.
The Protein Innovation Centre in Singapore welcomes food processing companies, start-ups and university researchers from across the Asia Pacific (APAC) region keen to co-create plantbased food experiences that do good and feel good. The Centre combines the pilot technology of Bühler’s extrusion and processing equipment with Givaudan’s new culinary facilities and its world-leading expertise in flavor, taste, ingredient, and product development. Outfitted with a pilot scale wet and dry extruder, a state-
of-the-art product development kitchen, storage facilities, meeting amenities and a viewing area where visitors may tour the 400-square-meter facility and view live demonstrations, the Protein Innovation Centre is constructed with the end-to-end process of plant-based protein production in mind. Businesses will also benefit from support throughout the co-creation process, from raw material selection to product development and research, to application, flavor science, extrusion, and consumer testing.
standards, while employing leading sustainable methods such as water-efficient technologies and pesticide-conservative practices. The company also uses a state-of-the-art packaging system, including automated sorting,
grading, and packaging with minimal human intervention. The sustainable top-seal packaging has never been used in the local market before and has been adopted to ensure maximum freshness and quality of the tomatoes.
AL DAHRA BAYWA ROLLS OUT TO UAE MARKETS ITS FIRST HARVEST OF THE YEAR Al Dahra BayWa, a leading UAEbased sustainable agribusiness company, has announced that it has rolled out the market distribution of its first harvest of locally grown tomatoes. The premium tomatoes under its Mahalli brand offering are set to be delivered from Al Dahra BayWa’s facility in Al Ain to supermarkets, restaurants, retail stores and food suppliers across the country. Al Dahra BayWa produces local high-value tomatoes known for their quality and premium taste, grown, and harvested from a hi-tech, climate-controlled environment, with the highest European
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April-June 2021
N EWS
VICTORIA DRIVES FOOD EXPORT GROWTH IN THE UNITED ARAB EMIRATES AND SAUDI ARABIA Victoria, Australia’s food basket and one of the world’s leading premium food suppliers, has revealed the United Arab Emirates (UAE) and the Kingdom of Saudi Arabia (KSA) were the highest value food and fibre export markets in the MENA region during 2019-20. Accounting for 45 per cent of food and fibre exports from Victoria, the UAE and Saudi continue to be the mainstay of demand in the region while Turkey, Yemen, Qatar and Jordan experienced strong export growth as well. “The Middle East remains strategically important for Victoria and the strong export growth is an indication of our continued commitment to this region,” said Kassem Younes, General Manager, Middle East, Africa, Turkey, Russia, and CIS Countries for the Victorian Government Trade and Investment Office (VGTIO). “There remains huge interest for produce
April-June 2021
from Victoria and our credentials as a producer of safe, high quality food continues to be globally recognised.” Victoria had its most valuable year on record with food and fibre exports valued at A$14.5 billion in 2019-20. Meanwhile, Victorian merchandise exports to the UAE in the agriculture, forestry and fisheries sector were worth A$294 million, comprising 65 per cent of all Victorian merchandise exports to the UAE. The state’s most valuable merchandise export to the UAE was meat (excluding beef) at A$185 million. Despite the current travel restrictions and disruption in supply chain between Australia and the region due to Covid-19, Victoria’s premium products contribute significantly to the total of Australia’s agriculture and food export into the Middle East.
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NEWS
STERNVITAMIN: MICRONUTRIENT PREMIXES FOR DIFFERENT PRODUCT CONCEPTS
According to Innova Market Insights, “In Tune with Immune” is one of the Top Ten Trends 2021. As this market research institute reports, six out of ten consumers worldwide are looking for foods and beverages that support the immune system. SternVitamin has developed various concepts specifically for immune health. With the help of these micronutrient premixes, manufacturers can address the growing demand. Vitamins A, C, D, E, B1, B6, B12 and folic acid play a central role in this, as do the minerals zinc,
iron, copper and selenium. These micronutrients perform many functions that help the immune system, including antioxidative and antimicrobial functions, and they help to neutralise viruses and bacteria. An inadequate supply of them increases the risk and severity of infection. This is especially the case for older people, who often suffer from malnutrition. A good third of people over 50 years old in Europe, the US and Canada have demonstrable deficiencies in one or more micronutrients. It’s no wonder that nutritional supplements and fortified products are gaining importance. According to Innova Market Insights, since early 2015 there have been some 8500 new product launches in the immune health space worldwide. Vitamin and mineral supplements are by far the largest category, followed by dairy products and beverages with immune-boosting micronutrients. Sports nutrition
is another important category. SternVitamin assists manufacturers with tailor-made concepts for all the various categories. One example is the micronutrient premix SternGut, a nutritional supplement that dissolves easily in water. This premix supports the gut-associated immune system, with a combination of micronutrients for strengthened immunity and fibre with prebiotic and immunemodulating properties, including beta-glucanes from yeast and vitamin D3, which protect the upper respiratory tract. The SternGutV premix is a version of this. It gives manufacturers of oat drinks and other plant-based milk alternatives additional value add potential. Whether for stress-plagued people, or athletes or “weekend warriors”, plant-based drinks with SternGutV support the immune defences and overall fitness. At the same time, they feature a delicious taste and pleasant mouthfeel.
THE HOTEL SHOW DUBAI INTRODUCES THE ALL-NEW F&B STAKEHOLDERS SUMMIT FOR 2021 The Hotel Show; the MENA region’s longest-running and most influential hospitality trade exhibition has announced the addition of a free-to-attend F&B Stakeholders Summit as part of the 2021 exhibition programme, which will run within the wider event, held from 31st May – 2nd June 2021 at the Dubai World Trade Centre. The F&B Stakeholders Summit has been introduced to address
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the major issues the industry has faced after a pivotal year for the food and beverage industry. The two-day summit will feature leading professionals sharing their insights, case-studies and market forecasts in panel format, while also providing the community a longoverdue opportunity to network and reunite face-to-face. Now celebrating 21 years of connecting people, products and
Food Business Gulf & ME | www.foodbusinessgulf.com
insights live and in-person, The Hotel Show remains a catalyst for change and growth in the industry through its annual gathering and feature experiences. The F&B Stakeholders Summit is timed perfectly at a critical moment for this market, as it moves from a challenging period to the gradual return of ‘normal’ business conditions with renewed vigour, ideas and invention.
April-June 2021
NEWS
JLL SIGNS AGREEMENT WITH ACCLAIMED TURKISH RESTAURANT CZNBURAK TO ASSIST WITH MIDDLE EAST AND GLOBAL EXPANSION JLL, a leading professional
services firm that specializes
in real estate and investment
management, and famous Turkish restaurant CZNBURAK, a brand that is owned and managed by Dives Holding, have signed an
agreement to support its expansion and growth regionally, as well as globally.
As part of the agreement, JLL
will find potential investors as well as partners for the restaurant,
and assist multiple market entries, starting with the Middle East and
then expanding to the global market. The aim is to bring the well-known restaurant to each major city as a flagship Turkish dining experience. The agreement was signed at an official ceremony recently between Dilshad Sak from Dives Holding and Alfred Abi Antoun from JLL. Commenting on the partnership Alfred Abi Antoun, Head of Retail – KSA & Egypt, JLL said:
“Expanding into a market or breaking into new countries is a challenging protocol for any brand. Whether it’s an F&B brand, a grocery store, a service shop, a fashion retailer or an entertainment concept; understanding the market and targeting the correct locations create a strategic approach to the brand in the region and we look forward to assisting Dives Holding with the process.”
NEW DATES FOR FREE FROM FUNCTIONAL & HEALTH INGREDIENTS (FFFHI) AND FREE FROM PACKAGING (FFP) The organisers of the Free From Functional & Health Ingredients (FFFHI) and Free From Packaging (FFP) have confirmed that the events, which were planned to take place at the RAI Amsterdam in June, will be rescheduled to 2324 November 2021. Speaking about the announcement, Ronald Holman, Event Director, said: “Given the expected positive COVID-19, health and travel situation forecasts after June, we
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decided to reschedule the show to 23-24 November 2021. We believe in providing a quality exhibition for our exhibitors and visitors that would reach the standards as required”. “We understand that Free From Functional & Health Ingredients is an important event in the Free From community and we want to extend our thanks for the support and commitment from our exhibitors, pavilion organisers and sponsors.
Food Business Gulf & ME | www.foodbusinessgulf.com
We look forward to welcoming you to the RAI Amsterdam this November to create a great event that offers value for both our exhibitors and attendees.” The Free From Retail and FS trade event is Europe’s leading platform for the dynamic free from industries and covers Vegan, Free From, Plant-Based, Organic, Healthy Food Products, Trendy Food Replacements and Ingredient Solutions.
April-June 2021
N EWS
THE FIRST “DIGITAL VACCINE” FOR THE HOTEL AND RESTAURANT INDUSTRY The health crisis has accelerated the digitisation process in the hotel and restaurant industry. Structural changes happened as swiftly as Covid-19 spread around the world. In France, 53% of restaurant owners have created digital menus, and 80% of them will keep using them in the long run. PINDOT was created to serve as “the first digital vaccine”: a user-friendly, intuitive online
interface accessible via the cloud and commission-free that offers centralised and easily accessible services in just one click. The main goals for this Dubaï and Switzerland based start-up: maximising revenues, optimising costs and streamlining customer relations, all while complying with health recommendations. Any hotel, restaurant, cafe or bar can deploy PINDOT in less than 10 minutes. The algorithm
developed by PINDOT teams in Switzerland disrupts service and menu management: offers are optimally highlighted, and specific hours or areas can be targeted. PINDOT centralises all services (room service, on-site service, delivery, click & collect, call to reception, etc.) and makes them available to customers without having to download an application or enter any personal data.
to products based on soy or wheat, new concepts with pea protein have also been created. With the help of numerous recipe ideas, food producers can address a large target group and create products that convince both with typical bite and pleasant mouthfeel, as well as best taste thanks to RAPS’ spice blends. The diverse application possibilities include meat-free versions of barbecue classics such as burger patties, coarse and fine grilled sausages, meatballs (also
with creamy fillings such as jalapeno cheese sauce), barbecue skewers and cevapcici. When it comes to sensory characteristics, the products are very similar to the originals, thus appealing to “die-hard” barbecue fans. Product-specific firmness and texture can be adjusted in the production process, and all recipes can be easily implemented with standard meat processing equipment. Thanks to excellent freezing and thawing stability, frozen products are possible too.
VEGAN BARBECUE PRODUCTS FROM RAPS The Kulmbach-based spice expert RAPS, a partner of the meat industry and the butcher’s trade for more than 95 years, is bringing even more variety to the market with its new veggie concepts: With recipes based on pea protein, RAPS offers functionality and flavour from a single supplier, and addresses the demands of manufacturers who want to expand their barbecue range with diverse, plant-based applications. Meat-free products for vegans, vegetarians and flexitarians is one of the fastest-growing segments in the food industry. According to a recent report by the Smart Protein Project, sales of plant-based alternative products in Germany increased by 97 per cent between 2018 and 2020. With its savory seasonings and functional concepts for meat alternatives, RAPS proves that ditching meat does not mean sacrificing enjoyment. In addition
April-June 2021
www.foodbusinessgulf.com | Food Business Gulf & ME
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G UL FOOD R EP O RT
GULFOOD 2021 RECEIVES HIGH-POWERED PRAISE FOR SENDING RIGHT ‘SIGNALS’ OF A RETURN TO BUSINESS NORMAL
T
op-level business leaders and major F&B producers have praised Gulfood 2021, the world’s first in-person F&B event for 12 months, for facilitating an important and timely return to faceto-face interaction. The world’s most competitive sourcing hub, which ran at Dubai
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World Trade Centre (DWTC) from 21-25 February under strict and proven health and safety protocols, has inspired tremendous global industry confidence, with 2,500 companies from 85 countries recognising the show’s capability to kickstart F&B trade. Colombia’s Ambassador to the
Food Business Gulf & ME | www.foodbusinessgulf.com
UAE, Jaime Amin, said: “This is an extraordinary opportunity for Colombia. We are here to show the very best of Colombia and we very much hope it will help increase our trade in the coming years as there is no better opportunity. Our relationships with the UAE are at their highest now. The steps that
April-June 2021
GULF O O D R EP ORT
the UAE have taken to protect everyone are right and we are very happy to be here.” This sentiment was echoed by Vladimir Ulakhovich, Chairman of the Belarus Chamber of Commerce and Industry; “This exhibition is very important for F&B businesses, it is a signal that we are ready to return to normal to business life despite all the obstacles. I would like to express my gratitude to the organisers for this event, it is a unique event, that demonstrates with respect to all the safety protocols, we are ready to host a normal business event,” “Belarus is a big exporter of elementary and agri-food products, we export to 114 countries,
April-June 2021
especially milk and meat products. It is very important for Belarus and Belarussian companies to take this unique opportunity to reach new countries through Gulfood. Meanwhile, the Southern US Trade Association cited a shift towards “quality” of visitors at this year’s show. The association said it was witnessing more in-depth conversations with potential partners, pointing to a host of “promising” meetings. “This is one of the best platforms to do this and a truly wonderful opportunity for us. From a representative’s point of view you have all the major countries and companies, giving smaller businesses the opportunity to
showcase their products to the wider industry,” said His Excellency Paata Kalandadze, Georgia’s Ambassador to the UAE. Gulfood has established a position as the world’s largest annual food & beverages trade show. Split into eight specific food industry sectors, the trade-only show is professionally managed and hosted by the Dubai World Trade Centre (DWTC). DWTC brings more than 40 years’ experience delivering worldclass events in the Middle East and provides local, regional, and international exhibitors with unmatched expertise and in-depth market knowledge.
www.foodbusinessgulf.com | Food Business Gulf & ME
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F E R ME NTAT I O N SO LUT I O N S
CHR. HANSEN’S LAUNCH OF VEGA™ MARKS THE START OF A NEW CHAPTER FOR PLANT-BASED FERMENTATION SOLUTIONS
A
s dairy-free alternatives to yogurt, which Chr. Hansen refers to as “vegurts”, gain traction worldwide, competition is growing among producers striving to offer consumers wider and better offerings. These producers must meet consumer demands for options that offer great taste, boosts wellbeing, freshness they can count on, clean labels and lighter carbon footprint. Vega™ is Chr. Hansen’s
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solution to this shifting landscape, introducing a portfolio of cultures designed to help producers achieve superior fermentation results across variety of plant bases. The new Vega™ Culture Kit comprises three categories of cultures: starter cultures that enable customized flavor and texture, probiotics to enhance health positioning, and a bioprotective culture to maintain quality throughout shelf life.
Food Business Gulf & ME | www.foodbusinessgulf.com
Health-conscious consumers want plant-based options to be delicious and to offer good value for money The demand for vegurts and other fermented alternatives to dairy products has grown significantly in recent years. Consumers are more health-conscious than ever, and are continually on the lookout for options they perceive as healthier and more sustainable, as well as those that support good digestion. Research
April-June 2021
F ER M EN TAT I O N S O LUT I ON S
suggests that while most vegurt consumers in Saudi Arabia, UAE and Egypt are already purchasing these products once or more times a week, significant percentage say that it is important that these products offer nutritional benefits, all-natural and taste good. Vega™ Culture Kit designed to help producers craft superior vegurts The Vega™ Culture Kit offers flexibility that delivers superior performance with the following range of cultures: a. Choice between mild and freshly acidic flavors, as well as regular or thick, creamy textures from starter cultures designed for plant bases
b. Enhanced health positioning with Vega™ nu-trish® cultures, which incorporate the world’s most-researched probiotics Lactobacillus rhamnosus, LGG® and Bifidobacterium, BB-12® c. Bioprotective support from Vega™ FreshQ®, a culture that supports a longer shelf life with superior freshness and fewer quality issues through fermentation “Our VegaTM Culture Kit is a culmination of years of testing and screening for strains that deliver robust performance across the gamut of plant bases,”says Dr. Ross Crittenden, Commercial Development Senior Director at Chr. Hansen. “The result is a portfolio of resilient and flexible
options that take the worry out of
fermentation performance, allowing
plant-based manufacturers to focus on selecting for the features of
VegaTM cultures can bring to their products.”
One of the ground-breaking
innovations of VegaTM cultures is they significantly improve mouth
feel and creamy texture in vegurts. “Producers using these optimized
cultures may find that their need for additives and stabilizers is reduced
or eliminated entirely, enabling them
to offer consumers a clean-label final product,” adds Dr. Patrizia Buldo, Senior Scientist at Chr. Hansen. For more information, visit www.chr-hansen.com
VEGA™ DEVELOPED FOR PLANT LOVERS Unleash the potential of your plant bases with the help of the Vega™ Culture Kit.
For more information, reach us at meainfo@chr-hansen.com or +971 4 4550300.
April-June 2021
www.foodbusinessgulf.com | Food Business Gulf & ME
23
IN TERV IE W
The Italian Food Sector is resilient and strong. Italy is one of the global giants in F&B product exports worldwide, with almost US$ 50 billion value of food products exported annually. In an interview with Food Business Gulf & Middle East, Italian Trade Commissioner Amedeo Scarpa shares his views on food industry, the measures that have been taken to overcome the current pandemic situation and their future plans.
Italian Food CONNECTS PEOPLE Amedeo Scarpa, Italian Trade Commissioner
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What is Italian Trade Agency? ITA - Italian Trade Agency is the Government Agency that under the aegis of the Italian Ministry of Foreign
Food Business Gulf & ME | www.foodbusinessgulf.com
Affairs and International Cooperation, supports the business development of Italian companies abroad and promotes the attraction
April-June 2021
I N T ER V I E W
of the ho.re.ca. channel, etc.) to the most important Italian fairs, including Cibus, Cibustec, Host, Sigep, Tuttofood and to initiatives carried out as part of the South Export Plan in Puglia, Basilicata, Calabria, Sicily.
Award Ceremony of the Pasta Challenge at Gulfood 2021 with the Consul General of Italy Giuseppe Finocchiaro
of foreign investment in Italy. Our duty is to develop, facilitate and promote Italian economic and trade relations with foreign countries, focusing on the needs of Small, Medium Enterprises, their Associations and partnerships. In the UAE we are present since 1988. Brief us on your activities? ITA provides assistance to the Italian companies through a wide range of services such
April-June 2021
as information, support and consultancy services and it organizes a wealth of promotional activities (trade fairs and exhibitions, seminars, workshops, etc.) in order to foster exports and economic cooperation in all sectors, with the objective of increasing the effectiveness of the presence of Italian companies on international markets. ITA Dubai selects and sponsors, official delegations (importers, distributors, retailers, operators
Could you share some Trade Figures between ItalyUAE Food & Agriculture sectors prior to the Covid-19 pandemic? The total UAE quantities of agricultural and food products imported reached a value of 12.3 billion Euros in 2019, 60% of which relates to fresh products and 40% to packaged products. Among the most imported products are fruit and vegetables, rice and cereals, meat, dairy products, spices, oils and fats, tea and coffee, sweets and confectionery. In 2019, the last annual prepandemic survey, Italy was the 13th supplier country with an export value to the UAE of 290 million Euros (+ 21.8% on 2018) but with a market share still very low compared to our potential: 2.3%. The UAE are the second-largest importer of Italian products in GCC after Saudi Arabia. What are the measures you have taken to overcome the current pandemic situation which affected the Italian Food and Agriculture sectors? The Italian Food Sector is resilient and strong. Italy is one of the global giants in F&B product exports worldwide, with almost US$ 50 billion value of food products exported annually.
www.foodbusinessgulf.com | Food Business Gulf & ME
25
IN TERV IE W
From left: The Italian Trade Commissioner Amedeo Scarpa and the Ambassador of Italy to UAE Nicola Lener at the inauguration of EATALY promotional campaign 2021
Italy’s innovations in food sector have ensured double digit growth in exports, globally. In the first half of 2020, Italian food and beverage exports amounted to over 22 billion Euros, up 3.5% on the same period in 2019. On top of the exports pyramid is Italian bakery products, that achieved 2.3 billion Euros in value and a double-digit growth of +15.6%. This is followed by processed and preserved fruit and vegetable exports, which touched 1.9 billion Euros in value, recording an increase of +6%, and dairy products with 1.8 billion Euros, at a growth rate of +0.8%. In order to overcome the difficulties imposed by the pandemic situation which mainly hindered the movement of people, the Italian Ministry of Foreign
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Affairs in synergy with ITA, SACE and SIMEST entities has taken a series of important measures to promote and sustain the fairs system for all productive sectors and export services with important financial resources to be used for the communication, training of Italian companies, information, e-commerce, fairs and exhibitions, etc. Future plans? In the year of EXPODUBAI, where Italy’s participation claim is “Beauty Connects People”, we insist on three main drivers: promotion with retailers; coordination of Italian exhibitors at UAE main f&b fairs; pushing the demand through high class restaurants in the UAE. We just started a 1 year
Food Business Gulf & ME | www.foodbusinessgulf.com
promotion campaign in favor of PDO’s and PGI’s Italian products. Our partner is Eataly, which globally will involve 2,100 Italian companies and will introduce over 1,000 new references of Italian products on its shelves, including those at Dubai Mall and Dubai Festival City Mall. The claim formula is Eat, Shop & Learn Italian Style. In the past years we did similar promotions with Lulu Hypermarket chains, Spinney’s and Waitrose. More are expected in the year of Expo. About the fairs, ITA always organizes the presence of Italian companies at Speciality Food Festival, specifically oriented to the gourmet sector, and at Gulfood fair, the largest showcase of agri-food, not only in the entire area of Gulf but throughout the Middle East. In our ITAlian Food Lab visitors taste new Italian flavors and recipes, with live cooking stations held by chefs specialized in Italian cuisine: an opportunity to display their talent and thus, increase their restaurant visibility. Through Master classes by starred Italian chefs we also draw attention to issues like zero waste food attitude, by encouraging responsible consumption and production. Last but not least, every year in November, ITA is part of the world “Italian Cuisine Week” organized all over the world by the Italian Ministry of Foreign Affairs, its Embassies and Consulates, the Italian Cultural Centers and several private partners too. Get ready for the next edition!
April-June 2021
M I XER S
LAKIDIS SA PL SERIES
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021 will be the year of plantbased food products. The rise of vegans as well as flexitarians (who have consciously reduced meat) has led many companies to find alternative foods in order to attract a wider audience. Well-established companies in the food industry, were the first to include Plant-Based products in their production lines. On the other hand, start-ups are constantly innovating and shaping new data in the “alternative meat market”. Plant-
April-June 2021
THE IDEAL MIXERS FOR YOUR MEATLESS PRODUCT LINE! Based chicken nuggets, burgers, sausages and minced meat are some of the products based on plant raw materials. In many of their versions actually may not contain soy, gluten and GMOs. The Double–Paddle Lakidis Mixers- PL SERIES – with 180, 300, 450, 900, 1500 liters revolutionise the food processing. LAKIDIS SA already counts many of premium customers in Greece, Canada, the United Kingdom, the Netherlands, Australia and USA who have either
incorporated the plant based series into their production line, or have invested entirely in serving vegan, vegetarian and flexitarian customers. Thanks to the paddles geometry and interchangeable mixing direction, the product is extremely homogenised and is ready to satisfy even the most demanding consumer. For more information, visit www.lakidis.gr
www.foodbusinessgulf.com | Food Business Gulf & ME
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R OAS TING & D RYI NG
DIFFERENTIATE YOUR NUT PRODUCTS TO MEET EMERGING “BETTER FOR YOU” SNACK TRENDS
H
ealth conscious consumers are driving demand for tasty nutritional snacks and
the high nutritional value of nuts is seeing them continue to gain
popularity as a “better for you” snack product. They also offer processors tremendous versatility to create
a differentiated, premium product through seasoning and coating.
Nuts can be used in a variety
of applications, and Heat and
Control has many solutions for
manufacturers to value-add their nut products, using different flavours,
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recipes, coatings and blends and cooking techniques.
Oil Roasting and Frying Nut
as they’re a more expensive
commodity and require high quality cooking oil to enrich the flavour.
There is a fine line between nuts
Products
being under-cooked or burning, so
of submerging or covering them
and feed of nuts into the roaster
Nuts are roasted through a process in hot oil to fry the product. Basic
frying techniques are used on most nut varieties such as peanuts,
almonds, cashews, pecans, and
walnuts. Roasting nuts can enhance flavour and increase shelf life.
Products like macadamias require more specialist frying techniques
Food Business Gulf & ME | www.foodbusinessgulf.com
controlling temperature of the oil
is critical to achieving a consistent production rate and product depth in the oil. Waste debris must be
cleared before any product enters
the roaster to prevent fines forming
and the oil burning which diminishes quality. Innovations in roasting
techniques have found that curtains
April-June 2021
R O A S T I N G & D RY I N G of oil passing over products is a much more effective way to transfer heat than submersion. The Heat and Control HeatWave® Fryer and Oil Roaster range of fryers have revolutionised the advances in oil roasting, using a breakthrough design which roasts nuts through curtains of clean filtered oil. Oil passes over the product and through the conveyor, immediately removing fines. A consistent oil flow and wiping action of the conveyor belt cleans fines on the full width of the pan, while the total system oil volume circulates through a filter within seconds, producing the highest quality product with the cleanest operation of any nut oil roaster. HeatWave Fryers and Oil Roasters also provide manufacturers with huge savings through reduced oil usage and the HeatWave has the lowest oil volume of any continuous oil roaster. Dry Roasting The Rotary Dryer Roaster (RDR) is the latest product offering from Spray Dynamics and gives operators complete control to dry or to roast in a continuous, gentle, and sanitary manner. The RDR provides high volume convective airflow combined with gentle rotary motion that ensures all product is uniformly treated with heated air. Operators have full control over the roasting or drying process variables, enhancing the finished products’ colour, flavour, and texture. This design handles the raw product in a continuous, highdensity manner through a unique flighted drum that ensures positive motion. Featuring a unique drum
April-June 2021
design that facilitates continuous first-in-first-out product flow and independent fans and burners in multiple convection zones, this provides complete process control which can be tailored to various products. Seasoning and Coating The Spray Dynamics range offers a variety of coating systems that apply a consistent, uniform application of both liquid and dry seasonings. They offer accurately metered and sprayed liquids and precisely measured dry powders which provide reliable and even seasoning coverage. Product differentiate and creating premium products with coating. Use these applications to appeal to specific taste profiles: • Glazing • Oil • Water • Salt
• Sugar • Dough • Chocolate • Yoghurt • Batters • Spice based seasoning Heat and Control’s nut snack line capability, enabling food manufacturers to take advantage of the cost saving benefits a single source supplier can offer with a complete solution for seasoned and coated nut snacks, including frying, dryer/roasting, seasoning, coating, conveying, weighing, packaging, case packing, inspection, and controls. Heat and Control offer everything you need to kick off your new coated nut project today. Don’t risk your business with inferior, out-ofdate technology. For more information, contact info@heatandcontrol.com www.heatandcontrol.com
Breakthrough design roasts nuts through curtains of clean filtered oil
www.foodbusinessgulf.com | Food Business Gulf & ME
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C H OC OL ATE SYST EMS
INTELLIGENT REFINING FROM MACINTYRE CHOCOLATE SYSTEMS – THE RC500i W hat more can producers of compound and chocolate expect from their world renowned MacIntyre Refiner/Conche? With the Next Generation model, users already have a simple to operate yet fully PLC controlled Mixing, Refining and Conching solution in one stand alone, compact unit, designed for close to zero maintenance. Additionally, manufacturers of compounds and coatings are looking for short cycle times and this is now something MacIntyre
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can offer. At the end of the day, time is money. The RC500i has been proven to produce milk compound in a 3 hour cycle time to a particle size of 30 microns (based on using sugar of 250 microns). For a 20 micron finish, the cycle time increases to only 5 hours, including time to load and mix the ingredients but excluding time needed to mix lecithin/flavours and discharge. What this does mean is the RC500i model can produce up to 3500Kg per 24 hour day.
Food Business Gulf & ME | www.foodbusinessgulf.com
Using their latest Siemens software incorporating optimised running parameters, the RC500i not only produces these exceptionally fast cycle times for milk compound but also enhanced flavour development and improved shelf life due to the extraction capabilities incorporated into the machine. The opportunity to impact not only the particle size during the process, unlike some alterative manufacturing systems, is a key feature giving MacIntyre customers a competitive edge and an opportunity to produce a higher quality compound, adding value to their products by benefiting from a more desirable finished result. The wear characteristics per batch are the lowest so far to be analysed by an independent UK laboratory. Advanced PLC control combined with a large R&D focus during 2020 has enabled MacIntyre to make the advancements in their traditional and trusted Refiner/Conche. “Technology combined with the drive to achieve ground-breaking results have brought MacIntyre to this remarkable position today” says Joe Gorman (Managing Director). “We were aiming to launch this unique new machine at Interpack but due to the CV-19 situation, can only exhibit and present it virtually at present to any interested manufacturers”. Later in 2021, MacIntyre hope to be travelling
April-June 2021
CHO CO LAT E S Y S TE M S
again and having the opportunity to optimise cycle time for customers using their new range of equipment at customer sites as well as in MacIntyre’s R&D facility. With RC500i cycle times up to 40% faster than 2017 models, more customers than ever are looking towards MacIntyre because of the high quality achievable. This, combined with up to 30% energy savings seen with the Next Generation models, is taking the cost down of compound and coating production for manufacturers. The RC500i is not just advantageous for more cost competitive products. It is also capable of producing 3 batches of pure milk chocolate in a 24 hour period, achieving a particle size of 20 microns (starting from sugar of 250 microns), without the need for additional conching. This exercise was carried out just to prove the excellent flavour and smoothness achievable without additional conching. While some users may prefer to conche longer, the taste and texture of 20 micron finish after 6.5 hours processing in the RC500i was surprising. Not only can the RC500i be used for compound and pure chocolates, the MacIntyre R&D team can optimise your recipe using the latest equipment additions to their laboratory, reducing cycle times for spreads, cremes and various fat based masses. The team can optimise process methods for various rework applications, avoiding the costly issue of scrap in relation to chocolate/crème biscuits, wafers, chocolates with nuts/cremes and sugar coated lentils, to name a few possibilities
April-June 2021
particle reduction from 250µm starting size to 30µm in 3 hours and 20µm in 5 hours. Time/hrs includes loading time.
Energy consumption over complete batch, comparison between Mk12, New Gen, and Next Gen model.
in reworking product not suitable
have sparked the interest of the
consumer.
in times of travel restrictions, remote
for packaging and sale to the
For larger scale batches our
Next Generation standard models are available in 1250Kg, 2000Kg, 3000Kg, 3000Kg Duplex and 5000Kg Duplex.
With cost-effective production
maintenance engineers. However,
commissioning and remote service
support are not the way of the future. It is how MacIntyre have continued to support their customers since early 2020.
and minimum downtime being
For more information, contact
maintenance may only previously
E-mail: enquiries-macintyre@h-d-m.com
paramount, the significance of low
Tel: +44(0) 1241 434 444
www.foodbusinessgulf.com | Food Business Gulf & ME
31
B AK ERY S O LUT I O NS
GRÜNINGER ESTABLISHES INNOVATIVE FLAVOURING PROCESS FOR MARGARINES AND BAKERY FATS
G
rüninger AG, Switzerland’s leading producer of industrial and commercial margarines, has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked. At the heart of the process is a natural rosemary extract-derived antioxidant that extends the products’ shelf-life and increases heat stability during baking. Employed to overcome common hurdles that arise when replacing solid palm fat with alternative oils, the neutralised fats are subsequently custom-flavoured to match specific applications. In addition to stabilising the flavour of margarines, as well as vegetable and animal oils and fats, a key benefit is an optimised mouthfeel. Among both consumers and industry, healthy vegetable fats are currently in high demand.
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At the same time, the acceptability of products containing palm oil is declining. However, widespread palm alternatives such as rapeseed oil bring notable challenges, including intense organoleptic properties, high oxidation potential and individual processing requirements. Grüninger’s new process is of particular interest to bakery and confectionery manufacturers because it offers advantages from factory to fork. First, any oxidation-labile fatty acids are stabilised during refining and crystallisation with the help of a natural antioxidant. This both significantly extends the shelf-life of the end product and prevents the occurrence of heat-induced off-flavours that can arise during baking. By adding special masking flavours to the fat phase, any undesirable flavours are masked in a second step before the desired top note is integrated into the structure during the precisely controlled crystallisation stage. In addition to natural butter and vanilla notes, possible flavours include creamy-milky, fresh-sour and/or neutral-slightly sweet, as well as lightly roasted, nutty notes. The
Food Business Gulf & ME | www.foodbusinessgulf.com
flavour matrix of each margarine or shortening/lard is customised for industrial customers and own brands, which Grüninger produces as well as private-label articles. It’s also possible to modify the taste of soft margarines, sandwich spreads and a wide range of special fats for industrial or commercial bakers. The products flavoured with the help of the new process reconcile consumer wishes with industry requirements: “Fat is one of the most important flavour carriers, which has a decisive influence on the market success of the end product,” says Michel Burla, Managing Director of Grüninger. “In addition to flavouring, we rely on cooling drum technology to optimise the plasticity of the products, which is especially important when dispensing with structure-giving solid palm fat.” For more information visit www.grueninger.ch
April-June 2021
F R UI T R I PEN I N G
INTERKO PIONEERS CONTAINERISED RIPENING ROOM
I
nterko – the designer, manufacturer and installer of the world’s most advanced fresh fruit ripening rooms – is proud to unveil its pioneering Containerised Ripening Room following five years of research and development in partnership with multi-national tropical fruit importer-marketer Fyffes. During that time, Interko has built, installed and tested 120 ripening containers exclusively for Fyffes, resulting in a proven turnkey system that offers a mobile, space-saving, multifunctional and high quality option to ripen fresh fruit anywhere in the world. The solution works by constructing a ripening room inside a standard insulated refrigeration container, either retrospectively or from scratch, thereby turning the container itself into a ripening room. The container can be used to ripen to perfection bananas, avocados and mangoes, among
April-June 2021
other fruits, such as apricots, either at the source or in the destination market. Interko’s Containerised Ripening Room opens a new door of possibilities to operators looking to add value to their fruit through ripening. It is designed to suit operators who want the flexibility of moving their room to a different location by truck or ship; for those who have inadequate infrastructure or space to house a standard-sized ripening room; for those who do not own their building and cannot invest in a permanent facility, or for those who need to respond quickly to a spike in demand on the spot market. Operators have the further option of either purchasing or leasing the system from Interko. Chris Maat, Managing Partner/ Director at Interko, comments: “Interko first attempted to design a ripening container in 1999, and there have been other attempts within the industry. Now, after working with Fyffes for the past
five years, Interko has tested and refined this system to the point where we have 120 container rooms operating successfully. I don’t think any other manufacturer can claim that achievement. The Interko Containerised Ripening Room is another example of our continued drive for innovation.” Measuring 2.6 metres wide by approximately 12 metres long, Interko’s Containerised Ripening Room can hold 20 full-sized pallets each stacked with up to 9 boxes of fruit. True to the Interko range, the system has been designed with energy efficiency in mind, plus it is quick to deploy. Considering the small dimensions of a container, the mechanical design is bespoke, including its own fan design. A gastight, high-speed roll door can also be provided for ease of access. The container is supplied with a small control room. For more information, visit www.interko.com
www.foodbusinessgulf.com | Food Business Gulf & ME
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INGREDIE NTS
ARLA FOODS INGREDIENTS SHOWS HOW DAIRY CAN SUPPORT HEALTHY AGEING
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rla Foods Ingredients is demonstrating how dairy products can deliver healthy ageing benefits sought by consumers in their forties and fifties. New research shows that consumers in the 40 to 60 age range are highly aware of the importance of nutrition to help them stay healthy and active. Six in ten choose products with protective or preventative health benefits, and 65% strongly agree that food or beverages can be used to reduce the need for medical products. Two of the most common health concerns in the group are agerelated bone and muscle loss, which is driving interest in food and beverage products with high levels of protein and calcium. To
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demonstrate how manufacturers can meet this demand, Arla Foods Ingredients has launched a new ‘Healthy Through Life’ concept. It features three healthy dairy recipes which showcase the potential of its protein and calcium ingredients: • An indulgent yoghurt featuring Nutrilac® YO-8402 and Nutrilac® YO-4205 (functional milk proteins) and Capolac® (a milk mineral concentrate high in calcium phosphate) • A high-protein, high-calcium pudding featuring Nutrilac® FO-7922 • A high-protein iced coffee with Nutrilac® RM-7020 and Capolac® As well as providing high levels of protein and calcium, the recipes are all low-in-sugar or no-added sugar, and deliver excellent taste. Barbara Jensen, Sales Development Manager for
Food Business Gulf & ME | www.foodbusinessgulf.com
Dairy and Bakery at Arla Foods Ingredients, said: “Consumers in the 40-60 age group have significant buying power, and naturally many of them want use it to stay fit and active for as long as possible. There is increasing interest in nutrition as a strategy for healthy ageing, and in particular in everyday foods and beverages that can reduce the risk of age-related bone and muscle loss. By using our solutions, manufacturers can create a range of dairy products that are high in protein and calcium, contributing to the maintenance of muscle mass and bone health, and helping consumers stay healthy and active for longer.” For more information, visit www.arlafoodsingredients.com
April-June 2021
INGREDIE NT S
NEW-LOOK MICROALGAE: BRIGHT FUTURE FOR LIGHT-COLOURED CHLORELLA
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Food Business Gulf & ME | www.foodbusinessgulf.com
April-June 2021
I N GR ED I E N TS
A
llmicroalgae presents two innovative Chlorella vulgaris powders, which are approved as food ingredients and food supplements by EFSA. The USP of the variants White and Yellow Chlorella vulgaris is their sensory profile. Compared to conventional, intensely green-coloured products, these new offerings are more neutral visually and deliver a discrete taste profile, yet still promise the same unique nutritional value. As a natural plant-based source of protein containing all the essential amino acids, the powders are perfect for use in health-promoting foods, drinks and dietary supplements, meeting consumer demand for a protein punch that doesn’t contain ingredients of animal origin. Furthermore, detoxifying and antioxidant properties make
April-June 2021
them a sought-after ingredient for premium positionings in the health and wellbeing sector – for instance, for products supporting immune health. Due to the increasing demand for plant-based food solutions, for example, in bakery and confectionery, in ice creams, mayonnaises and snacks, Yellow Chlorella works well as an egg substitute, while White Chlorella can replace conventional dairy bases such as milk, increasing the protein content of the product. Both Chlorellas are effective texturising and thickening agents. Yellow Chlorella can also be used as a natural food colouring agent. These products are available dried or as a paste, with variable protein functionality. Allmicroalgae conducted comprehensive R&D activities in collaboration with a Portuguese university to achieve these versatile and unique Chlorella ingredients for use in a wide range of applications. Key to their improved sensory properties is the reduction of chlorophyll content, which can be achieved under heterotrophic fermentation of novel strains of Chlorella vulgaris. “In light-coloured end products in particular, the use of Chlorella vulgaris as an ingredient has been very limited. Nevertheless, there is positive interest from the food industry. We have therefore been driven by a determination to make microalgae available to all consumers. Our yellow and white microalgae variants deliver the full functional package of
proteins, fibre and other valuable nutrients, while also promising environmental and sustainability benefits. Thanks to our tireless efforts in R&D, we are happy to have achieved this major breakthrough. Now we are a step further in our plan to expand the application scope of microalgae in foods and supplements – and therefore contribute to futureproof nutrition,” says Joana Laranjeira da Silva, Plant Manager at Allmicroalgae. As well as providing 35-40 per cent protein content, Yellow and White Chlorella vulgaris also contain impressive amounts (over 20 per cent) of dietary fibre. Furthermore, they are a valuable source of polyunsaturated fatty acids (PUFAs), namely the Omega 3, 6 and 9 fatty acids, and contain a vast array of minerals and vitamins too, i.e. vitamins from the B-complex, such as vitamin B2 and B12, as well as zinc and phosphorus. Thanks to their nutritional composition, desirable health claims (EU) are also possible. They include the maintenance of blood cholesterol levels, normal vision and bone health, as well as reduction of tiredness, cell protection and immune system support. Such claims allow for product positionings in the general health and well-being sectors, cognitive and heart health categories, and also energy and sports supplement segments. For more information, visit www.allmicroalgae.com
www.foodbusinessgulf.com | Food Business Gulf & ME
37
M E AT ALTER NAT I VES
AUTHENTIC MEAT ALTERNATIVE: WHEAT-BASED VEGAN BACON
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oryma, an expert in functional wheat ingredients, has developed an innovative concept for vegan bacon that perfectly replicates the sensory characteristics of its meaty counterpart. The expected mouthfeel is achieved by the wheat-based binding component Lory® Bind, while a matching bacon spice blend guarantees authentic taste. Thanks to uncomplicated production and easy preparation, the concept is ideal for use in the convenience and gastronomy segments. Consumer demand for authentic plant-based alternatives to popular meat products is growing steadily. As a result, there’s a need for product innovations that are easy to process and prepare, and are convincing in terms of sensory properties. That’s why
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Loryma has developed a perfectly balanced recipe for bacon based on wheat ingredients, which food manufacturers can use to expand their vegan product range. As a component of a modular system, Lory® Bind offers optimal possibilities for the creation of ready-to-eat products with the desired and expected texture. The functional starch blends are odourless and neutral in taste, and are therefore ideally suited to the production of vegetarian and vegan meat alternatives that can be individually seasoned according to requirements. To ensure that the bacon retains its structure during cooking, the binder provides an irreversible internal structure. When prepared in a pan, the vegan bacon behaves like the original, becoming crispy on the outside while retaining a delicate,
Food Business Gulf & ME | www.foodbusinessgulf.com
fibrous texture. A smoky seasoning brings the characteristic bacon flavour that consumers expect and enjoy. The plant-based alternative can be used in a variety of foodservice, catering or convenience applications, whether for a breakfast buffet, on a vegan burger, diced on tarte flambée, in casseroles or as a topping for salads. Henrik Hetzer, Managing Director of Loryma, explains: "Our raw materials combine naturalness with maximum functionality. In addition to uncomplicated handling, they offer manufacturers the opportunity to create healthy and sure-fire products that perfectly meet the current consumer trend for meatfree convenience foods." For further information, visit www.loryma.de
April-June 2021
S EA F OOD
WORLD FIRST: JUVENILE GIANT FRESHWATER CRAYFISH RELEASED
A
t an undisclosed location in Tasmania’s north east, almost 60 juvenile captivereared giant freshwater crayfish have been released into the wild. The crayfish were raised at one of Huon Aquaculture’s hatcheries under a program that aims to boost their numbers in the wild. The captiverearing program is a partnership between Huon Aquaculture and Todd Walsh, a renowned Tasmanian ecologist and conservationist. “The captive-rearing program was established to help with reintroducing the crayfish into areas where the species may have been extinct for generations,” said David Mitchell, Huon’s General Manager of Aquaculture. The release marks the first time in the world that juveniles have been hatched from egg-carrying females, reared to a size that raises their chances of survival, and released. The Tasmanian giant freshwater crayfish is the largest freshwater invertebrate and the largest freshwater crayfish species in the world—it is also vulnerable due to predation, poaching, sedimentation,
April-June 2021
and habitat loss. “Huon became involved in the project as a way to help conserve the species, which is present in the waterways near our hatchery. Our team has been there at every step of the way alongside Todd so this release is the culmination of years of work and patience,” said David. The juveniles are up to 10 times larger than when they hatched and their survival rate will have increased exponentially. “This will be the first ever reintroduction of Giant Freshwater Crayfish juveniles back into the wild,” said Todd Walsh. “The first captive breeding program
was at the Uni of Tas Aquaculture centre in the 1980’s, this is the second such program.” The release site was carefully selected as it has large tracts of juvenile habitat, with a surplus of shelters for each individual crayfish. “This is a significant step forward for the species, particularly for the north-eastern Tasmanian population,” finished Todd. The juveniles were tagged and measured prior to their release, and will be monitored by Todd over the coming years. For more information, visit www.huonaqua.com.au
www.foodbusinessgulf.com | Food Business Gulf & ME
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D AIRY PRO DUCT S
BELGIAN CHEESE INTO SPACE!
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elgian cheese is famous in the whole world and beyond: indeed, one of the Belgian cheese specialties was sent to the International Space Station ISS, where American astronaut Shannon Walker ordered a portion of her favourite Belgian cheese. Shannon appears to be seduced by the OG Kristal and Old Farmdale cheeses from the family cheese factory ‘t Groendal in Rumbeke. “These are the versions of our Brokkeloud Roeselare and Oud Roeselare that we make for the American market and which have to mature for two and one years respectively,” says Louis-Philippe Deweer of ‘t Groendal.
‘Houston, I need Belgian cheese’ The astronauts on the ISS are allowed to draw up a wish list and gourmet Shannon apparently dreamed of a piece of delicious Belgian cheese. She discovered this cheese in a shop in Houston, where NASA also ordered a large portion. The Belgian manufacturer was happy to send it, so that NASA could first run some tests to guarantee safety. This Belgian cheese speciality
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Family cheese factory ‘t Groendal
Shannon Walker in the International Space Station ISS
passed the quality and food safety tests with flying colours. Shannon can enjoy a real cheese experience, as there is no need
Food Business Gulf & ME | www.foodbusinessgulf.com
for cheese in tubes, fortunately. For more information, visit www.belgiandairy.com
April-June 2021
D A I RY PR O D U C TS
LACTALIS INGREDIENTS NOW OFFERS
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ORGANIC WHOLE MILK POWDER
actalis Ingredients is expanding its milk powder range with a new organic whole milk powder.
A growing demand for organic food Worldwide, consumer interest in health and food quality issues is growing, and consumers are buying more organic food. The global organic food market has been growing steadily over the past 15 years. Between 2015 and 2019, the market grew by 8.7% per year to reach 112.3 billion euros in 2019. Global consumption is concentrated in North America and Europe, which together account for more than 9/10 of global
consumption of organic products. Europe, including France and Germany, has a strong dynamism: between 2020 and 2021, 17.2% of food products launched in Europe included organic claims, compared to 8.5% 10 years ago. Organic products meet the needs of health-conscious consumers: they are perceived as "cleaner" because they are free of pesticides, antibiotics and other undesirable chemicals. They are also considered to have a higher
nutritional value than conventional foods . Dairy functional ingredients such as milk powder are incorporated in the formulation of many food categories. Lactalis Ingredients now offers a new whole milk powder to meet the demand of manufacturers wishing to formulate organic food products.
An ingredient suitable for organic food formulations Lactalis Ingredients offers a new organic whole milk powder, made in France. The milk comes exclusively from French dairy farms that comply with the specifications for organic farming. The organic specifications guarantee a product free from neutralizing agents, antibiotics, preservatives, and other additives. This whole milk is spray dried to remove the water. The resulting whole milk powder has a good dairy taste. It can be used in many applications such as chocolate, dairy and baking. Lactalis Ingredients organic whole milk powder features Suitable for many food applications: • Ecocert certified • French Origin • Preserved dairy taste • 26% fat • Good solubility For further information, visit www.lactalisingredients.com
April-June 2021
www.foodbusinessgulf.com | Food Business Gulf & ME
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S TABIL IS ING SYSTEMS
IMPROVED STABILISING SYSTEMS FOR MILK BEVERAGE VARIETY H
ealth is one of the strong drivers in the food market, now more than ever. The winners are products that combine health with indulgence. One example is the growing market for milk mixed beverages. In addition to trendy flavours, they address a wide range of consumer wishes, from low-fat and low-sugar to lactose-free to high-protein. With the new Stabiprime MFD range from Hydrosol, it’s easy to make all kinds of milk beverages, for adults and children alike. The reduction of sugar and fat in foods is a subject of intense discussion around the world. There are restrictions in countries the world over, from sugar taxes to the red-yellow-green nutrition “stoplights” on foods in Germany. The main driver for this is the ominous increase in obesity on all five continents, which is linked to higher sugar consumption in particular.
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But from a technological point of view, sugar and fat have many positive properties, as Katharina Schäfer, Product Manager Hydrosol, explains: “Sugar and fat give products flavour, body, texture and a pleasant mouth feel. Sugar also binds water and is readily soluble, while fat influences melting and is important for the body’s intake of fat-soluble vitamins. Replacing sugar with artificial or alternative sweeteners is generally not a viable option from a technical and flavour standpoint. The Stabiprime MFD product range can be used to make reducedsugar milk mixed beverages for children, as well as many other attractive products. Trendy flavours like cappuccino, coconut and walnut that also appeal to adults supplement the classic cocoa beverages and milk drinks with vanilla, strawberry and banana flavour that kids like so much.”
Food Business Gulf & ME | www.foodbusinessgulf.com
Stabiprime MFD consists of carefully selected hydrocolloids. These stabilising systems are soluble in water as well as in sweet whey. They are easy to use, and enable economical production of milk mixed beverages. In addition to its proven Stabiprime MFDC system with carrageenan, Hydrosol also offers a gellan version, Stabiprime MFDG, which enables milk beverage filling even at high temperatures, up to 40°C. The main benefit of Stabiprime MFDC is that it lets manufacturers make stable products without highpressure homogenisation. “We can produce our Stabiprime MFD products in Europe as well as the US, and have recently further improved the range. Our goal is to address further application
April-June 2021
S TA B I LI S I N G S YS TE M S
areas and offer customers additional potential,” reports Katharina Schäfer. Another plus point: Thanks to its improved formulation, this stabilising system prevents sedimentation even in the most difficult cases, including with cocoa, where it keeps the particles in suspension. This makes it simple for manufacturers to make high-quality milk beverages for children and adults, while simultaneously meeting the requirements for modern sugarand fat-reduced products. These can be enriched with vitamins and minerals, or offered as highprotein drinks. For more information, visit www.hydrosol.de
April-June 2021
www.foodbusinessgulf.com | Food Business Gulf & ME
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HE A LTH & NUTR I T I O N
BCM-95® CURCUMIN POWERFUL ANTI-INFLAMMATORY FOR KNEE OSTEOARTHRITIS
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esults of a new study reveal Arjuna Natural Pvt, Ltd.’s proprietary turmeric extract as effective as paracetamol in reducing pain and other symptoms of knee osteoarthritis (OA). The study demonstrated that the highly bioavailable compound was more effective in reducing inflammation. Osteoarthritis is a degenerative disease of the articular joints characterized by the breakdown of cartilage, joint
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lining, ligaments, and underlying bone. Common manifestations of osteoarthritis are stiffness and pain. Led by Shuba Singhal, PhD, this randomized, controlled clinical study was conducted at the Department of Orthopedics of Lok Nayak Jai Prakash Hospital/Maulana Azad Medical College, New Delhi. Results were published in the journal Biomed Central BMC. For the study, 193 patients diagnosed with
Food Business Gulf & ME | www.foodbusinessgulf.com
osteoarthritis of the knee were randomized to receive either turmeric extract (BCM-95 ®) as a 500 mg capsule two times daily, or a 650 mg tablet of paracetamol three times daily for six weeks. Knee arthritis symptoms of pain, joint stiffness, and diminished physical function were evaluated using the Western Ontario and Mc Master Universities Osteoarthritis Index (WOMAC). After six weeks of treatment, responder analysis
April-June 2021
HEA LT H & N UT R I TI ON
showed significant improvement in WOMAC scores across all parameters comparable to the paracetamol group, with 18% of the BCM-95 group reporting 50% improvement, and 3% of subjects noting 70% improvement. These encouraging results were positively reflected in the BCM-95 group’s serum inflammatory markers: CRP levels were reduced by 37.21%, and TNF-α levels were cut by an impressive 74.81%, indicating BCM-95 performed better than paracetamol. The study was a follow up to an Arjuna study conducted over a year ago that demonstrated a positive link between its flagship
April-June 2021
high-bioavailable curcumin formulation and osteoarthritic care. “The goal of the current study was to build on the earlier studies to give a better clarity and specificity by including more markers and a better scoring methodology,” explains Benny Antony PhD, Joint Managing Director for Arjuna. “The anti-arthritic effect of BCM95 in osteoarthritis is attributed to its capability to modulate antiinflammatory markers TNF and CRP.” Knee OA is the leading cause of disability and pain among adult and old age populations. An estimated 10 to 15% of all adults older than 60 years have some degree of OA, with prevalence higher among women than men. “This Study reaffirms the anti-arthritic effect of BCM-95 and provides renewed hope for millions to improve their quality of life“, notes Nipen Lavingia, brand innovation advisor for Arjuna Natural based in Dallas, TX, USA. “It is no wonder that leading natural supplement brands supporting joint health, have chosen BCM-95.” “We are learning more about the mechanisms behind curcumin’s antiinflammatory effect which we believe is a result of its ability to inhibit pro-inflammatory signals, such as prostaglandins,
leukotrienes, and cyclooxygenase-2. In addition, curcumin has been demonstrated to suppress several proinflammatory cytokines and mediators of their release, such as tumor necrosis factor-α (TNF-α), IL-1, IL-8, and nitric oxide synthase,” explains Antony. BCM-95’s unique fusion of curcuminoids and turmeronerich essential oil components overcomes curcumin’s characteristic bioavailability hurdles due to its inherent high lipophilic nature. In a previous pilot crossover investigation in human volunteers, the relative bioavailability of Arjuna’s formulation was shown to be nearly seven times higher than standard For more information, visit www.arjunanatural.com
www.foodbusinessgulf.com | Food Business Gulf & ME
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PAC K AGIN G
TETRA PAK ACCELERATES ACTION TOWARDS REDUCED LITTERING AND SUSTAINABLE FUTURE
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etra Pak recently announced it is ready to deploy its portfolio of tethered cap solutions. The portfolio brings numerous benefits to food and beverage manufacturers and consumers, as the company builds on its vision of the most sustainable food package. These benefits include minimising litter, as the cap will stay attached to the package. The carbon footprint can also be reduced because
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the company’s tethered caps are planned to become available as a plant-based option, therefore increasing the renewable content of the package. In tandem, the company is accelerating the expansion of its paper straws offering to ensure further renewable and low carbon materials across the range of packaging solutions. The aim of this is to address a broad range of customer sustainability needs without compromising on food
Food Business Gulf & ME | www.foodbusinessgulf.com
safety, while still delivering on the end-user drinking experience. Lars Holmquist, Executive Vice President Packaging Solutions and Commercial Operations, Tetra Pak, says: “These are key milestones in our journey towards the world’s most sustainable food package: a carton that is fully made from renewable or recycled materials, is fully recyclable and carbon-neutral. We consistently strive to deliver products and services that adds value to food and people while protecting the planet. Our promise, ‘PROTECTS WHAT’S GOOD™,’ allied with this strong purpose means we are providing customers with innovative products that also meet the rapidly changing demands of society.” Tetra Pak’s tethered caps and paper straws developments mark the latest additions to its range of responsible end-to-end solutions, allowing manufacturers to achieve their ambitions in three essential areas – food safety, food waste and the environment simultaneously. Holmquist continues: “Approximately 32% of all plastic packaging is not collected and plastic can take hundreds of years to degrade. We focus on recycling by design, committing to invest approximately €100 million per year over the next 5-10 years to develop more sustainable packaging solutions.
April-June 2021
PA CKA G I N G
hinge, securing food protection while providing convenience for in-home consumption. Its opening and closing mechanism has proven popular with consumers, demonstrating that the solution is delivering further benefits in addition to meeting legislative requirements. Holmquist concludes: “We won’t stop here. We are continuously innovating our sustainable openings offering. We envision a world where carton packages never become waste and where every carton is collected and recycled.”
Lars Holmquist Executive Vice President Packaging Solutions & Commercial Operations
This includes alternatives to replace fossil-based plastics and avoid littering, as well as maximising the use of renewable, responsibly sourced materials in our packages. Addressing people’s needs for recycling is a critical component for not only becoming more sustainable but making food more available and safer for all consumers.” These steps are also central to ensuring that Tetra Pak’s customers in Europe will be ready to comply with the Single Use Plastics (SUP) Directive, an integral part of the wider approach announced in the Plastics Strategy and an important element of the EU Circular Economy Action Plan. With this in mind, Tetra Pak has accelerated innovation in the caps domain. Holmquist adds: “The significant challenge of deploying tethered caps is the scale of the change that this brings across the value chain. If
April-June 2021
we look at Europe alone, more than 1,000 packaging lines supplied by us will be potentially transformed, translating into over 20 billion packages which are expected to be converted. All of that in three years, while minimising impact on our customers’ operations, optimising the consumer experience and contributing to both minimising litter and creating a carton package with increased plantbased and recycled content.” Tetra Pak is progressing on this complex journey by working seamlessly across various project streams. Overall, this covers approximately 40 different packages with tethered caps. Those caps are all planned to become available as a plantbased option. The first one to be released on the market is the HeliCap™ 26 Pro closure. This product features a new screw and flip concept with a self-locking
For further information, visit www.tetrapak.com
www.foodbusinessgulf.com | Food Business Gulf & ME
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PAC K AGIN G
SIDEL STARLITE™ HPC: A NEW BASE SOLUTION TO INCREASE THE STABILITY OF FLAT PET AND RPET CONTAINERS BY UP TO 25%
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idel is introducing the StarLITETM HPC base. The new, oval bottle base alternative for flat PET containers helps achieve optimum performance and can also comply with recycled PET (rPET) up to 100%. The new bottle base not only increases container stability by up to 25%, but also optimises bottle weight and energy consumption, reducing production costs and greenhouse gas (GHG) emissions with a quick payback.
Improved stability by up to 25% The new geometry of the completely flat StarLITE HPC base is cleverly structured. Its new anti-rocking design is based on a 360-degree continuous contact surface which improves tilt angle and may be combined with structural ribs and
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oval push-up. “The doubled sitting surface and the balanced stretching ratios between small and large sides enable better material distribution, while avoiding base sagging,” explains Laurent Naveau, Packaging expert at Sidel. This oval shape achieves an optimum performance level, drastically improving empty or filled container stability by up to 25%. This helps increase production uptime, with better container stability on conveyors in comparison with existing major flat PET container bases, and also improves consumer experience.
A more sustainable and costeffective flat container Applicable for both opaque and transparent PET resins, the StarLITE HPC base offers wide containers opportunities and is perfectly compliant with rPET up to 100%. The smart, asymmetric, structured base design improves material distribution, prevents unexpected base roll-out and
Food Business Gulf & ME | www.foodbusinessgulf.com
contributes to lightweighting
opportunities, i.e., a 0.5 g PET
reduction for a 500 mL container
base. The enhanced base cooling engineering for mould and tooling
design improves base cooling during blow moulding and may prevent
post-mould base cooling according to bottle shape, format and weight.
Thanks to its design, the StarLITE
HPC base is easy to blow and
reduces blow moulding pressure by
up to 10%, i.e., a 3 bar decrease for a 420 mL container. It also makes it
possible to push the process speed limit even further and to increase
production output up to 15% higher than the market average. For
instance, a flat container produced
at 1,600 bottles per hour per mould
(b/h/m) with a standard market base can be blown up to 1,800 b/h/m
with the StarLITE HPC base, with possibilities to reach up to 2,000 b/h/m according to bottle shape.
With the investment in a new set of
moulds equipped with the StarLITE
HPC base, very fast payback in less than one year can be achieved, while drastically reducing GHG emissions.
For further information, visit www.sidel.com
April-June 2021
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Mastered by the Belgian meat suppliers What makes the Art of European Meat? It’s that exceptional combination of Craftsmanship, Food Safety and Tailor-Made Service. And that’s what the Belgian meat suppliers truly master. As one of Europe’s leading meat producers and exporters, they turn their expertise into an art form. Up to you to savor it.
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