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Search 31.309 producers and exporters of Foods, beverages and agriculture productsFood Ingredients Asia 2008, 24-26 September 2008
The Food WorldThe fast moving nature of the South East Asian food market is now well recognised, stimulated by rising living standards and accompanying changes to purchasing patterns and diet. Little surprise therefore, that visitors from 55 countries and 140 exhibitors from 120 different countries were keen to make their presence known at Fi Asia 2007. This year is looking set be an even bigger success!
If you’re in the food ingredients business, exhibiting at Fi Asia 2008 will open up a huge range of opportunities for you. Throughout South East Asia tastes are changing and the demand for a wider variety of foodstuffs is growing as never before. With a big shift from fresh foods to processed foods, convenience products and nutraceuticals, companies that can provide the necessary ingredients can expect to attract a lot of attention.
Pressure and temperature bring texture improvements
LFT, Katholieke Universiteit Leuven, Belgium
The texture of carrots is improved with the use of combined high pressure/high temperature treatments compared with traditional high temperature treatment alone, according to the latest research findings from the EC, Framework 6, Priority 5 ‘Food Quality & Safety, Integrated Project NovelQ’
High pressure technology has the potential to produce foods that meet many of the consumer demands for fresh tasting foods, free from, additives, microbiologically safe and with an extended shelf life1. The technology uses pressures (in the range of 400-600 MPa / 0-50°C for pasteurisation and in the range of 500-800 MPa / 60-90°C for sterilisation) to inactivate enzymes and microorganisms. Pressure is transmitted uniformly and instantaneously throughout the food, which allows very homogeneous products to be obtained with minimal negative effects on food quality (ie colour, flavour and nutritional value). Currently, high pressure processing is successfully
applied on a commercial scale for pasteurisation of a whole range of food products, e.g. fruit juices, guacamole, oysters and ham.
Riga Food 2008 3. - 6. September 2008
The Food World13th international food show
12th international top quality food products competition
9th international food sector business forum RIGA FOOD 2008 Meeting Point
competition 2008 Latvia’s Best Cook
competition Pastry Cook of Latvia 2008
Latvian Barista Championship
International Bartenders Competition "Best Bartender RIGAFOOD 2008"
The big spring clean
Lynda SearbyUnder pressure from retailers, food manufacturers are on a mission to clean up their labels
The fall from grace of Procter & Gamble’s Sunny Delight is one of the most high profile examples of how consumers react when they feel they’ve been duped by the food industry.
Launched in 1998, Sunny Delight fast became the biggest selling soft drink in the UK behind Coke and Pepsi, as mums fell in love with its child-friendly image.
Then it all went wrong. The drink’s low-juice/high-sugar content attracted criticism from UK watchdog The Food Commission, as did its placement in chiller cabinets alongside pure juices.
Consumers began to lose faith in the product, and the much-hyped case of the toddler that allegedly turned orange after consuming Sunny Delight in large quantities didn’t help P&G’s cause. Sales slumped.
Besides serving as a warning to fellow manufacturers, the Sunny Delight episode fuelled consumer suspicions about what mysterious ingredients could be lurking in their food.
The SHAPE of things to come
Claire RowanAs the market place for food and beverage products becomes increasingly competitive,
manufacturers are turning to packaging suppliers to optimise their product propositions, and the experts in canning technology are rising keenly to this challenge.
The past year has seen leading can manufacturers launch innovations in shapes, texture, colour and print finish to boost the shelf appeal of brands throughout Europe and further afield.
In The Netherlands, Heinz worked with Impress to perfect the new shaped can for the relaunch of its Karvan Cévitam brand of fruit syrups that replaces the brand’s original
straight walled cans. The attractive distortionprinted three piece cans are produced from
fine stone finished steel, and pneumatic blow forming tooling was specially designed to
create a shaped can that is both full of impact on-shelf and easy to grip. The syrups have
been relaunched with improved recipes containing 70% fruit.
Evolution in chocolate technology
By Claire Rowan
Today’s traditional and much loved chocolate products continue to be created using more and more sophisticated technology
Milk chocolate was invented by Daniel Peter as far back as 1875 and many of the best selling brands such as Nestlé’s KitKat and Masterfoods’ Mars Bar were developed more than 70 years ago, yet the need for technological advances remains great.
According to expert teams at ZDS Solingen, the Central College of the German Confectionery Industry, the need for further development work encompasses every stage of production from ensuring that cocoa remains a sustainable crop to new tempering techniques.
Much of the cocoa grown today is susceptible to destruction by pests and diseases, according to ZDS, which highlights that work remains to be done in finding environmentally acceptable and affordable methods of overcoming these problems, as well as developing methods of boosting the flavour of the finished chocolate through optimising the cocoa growing and processing conditions.
Environmental Initiatives from the Food and Drink Industry
Claire Rowan
Environmental initiatives are key to future success for food and beverage manufacturers as they impact not only on consumer perception and legislative fulfilment but also on profitability
As can be seen in the pages of this dedicated Supplement, suppliers are rising to the increasing demands from the industry and investing heavily in finding solutions to manufacturers’ environmental and energy-saving challenges.
Meanwhile, food and drink manufacturers themselves are making considerable strides in reducing their impact on the environment.
Pressure from retailers to boost their ‘green’ credentials in the eyes of consumers is having a knock-on effect throughout the whole food chain. Leading UK retailer Tesco has recently launched a new Greener Living product range to sit alongside its existing Finest, Value and Healthy Living ranges in a bid, it claims, to help consumers reduce the energy they use (and hence their carbon footprint), reduce the waste they generate, and reduce their impact on the environment.
This initiative will force suppliers to look even harder at their own environmental performance and offerings.
INDUSTRIA MARTÍN CUBERO S.A.
The Food WorldINDUSTRIA MARTÍN CUBERO S.A. is a company owned by Grupo Martín, which was founded in Mexico in 1966 and settled in Argentina in 1991. It deals with growing, harvesting, manufacturing and selling high-oleic peanut.
Our Argentine plant is located within a highly strategic place, such as the province of Córdoba, more specifically on one of the main national and international transit road paths and next to a railway, all of which contributes value added to the product in terms of logistics and distribution.
SALT & SUGAR REDUCTION – HEALTH AND TASTE GO HAND IN HAND
CMPAmsterdam, 9 April 2008 – Obesity is one of the greatest public health challenges of the 21st century, while cardiovascular disease remains the biggest cause of death in both the developed and developing world – killing around 12.7 million people each year. According to the World Health Organisation (WHO) the prevalence of obesity has tripled in many European countries since the 1980s, and the number of those affected continues to rise at an alarming rate. Raised blood pressure, WHO reports, is the biggest single cause of cardiovascular disease and the current high intake of salt is the major determinant of this.
Little wonder that the Salt and Sugar Reduction Symposium 2008, organized by CMPi, attracted such a strong attendance. Some 120 delegates from 22 countries travelled to Amsterdam, the Netherlands, at the beginning of April to learn about the latest developments in food reformulation to reduce or replace sugar and salt, with speakers drawn from both the public and private sectors.
The strongest Link
Linda Searby
Supply chain software can benefit a food manufacturer’s relationships with customers and suppliers as well as its bottom line
Being a supplier to the major grocery retailers has never been tougher. Food manufacturers today are expected to respond to a growing list of stringent demands, from improving on-shelf availability to reacting to shorter lead times, ensuring order accuracy and guaranteeing full traceability.
While some manufacturers bemoan such expectations as unrealistic and unfair, others have risen gamely to the challenge, investing in new software or technology that not only allows them to keep their customers happy, but also makes their own warehousing, distribution, inventory, ordering and production processes more efficient and
cost-effective.
Seachill, a UK fish processor and private label supplier to UK retailer Tesco, falls into the second camp. In early 2006, customer demands for reduced lead times and faster shipping turnaround prompted Seachill to seek out a system that would enable it to automate its shipping and dispatching processes.