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Search 31.309 producers and exporters of Foods, beverages and agriculture productsHealth ingredients Europe 4 - 6 November 2008 Paris France
CMPHealth ingredients Europe 2008 grows by over 30% on 2006 edition
Health ingredients (Hi) Europe, the industry event for global health ingredients, is set to be 30% larger than its last edition in 2006. This year over 500 exhibitors will take up more than 9500 square meters on 4-6 November at Paris-Nord Villepinte Exhibition Centre, France. Thousands of visitors have already pre-registered, representing 95 countries and nearly every major product manufacturer from across the world.
The 30% growth is a direct result of increasing health consciousness among customers constantly seeking healthier and more natural products. This year, Ingredients that combat obesity, diabetes and other lifestyle-related illnesses are among the latest innovations that will be exhibited at Hi Europe.
“We are thrilled with the response from ingredients industry stakeholders representing the entire value chain,” comments Greg Cherry, Event Director. “The event-on-event growth is indicative of a competitive market, and of health trends being acknowledged by power brokers across the global industry.”
China International Food Safety & Quality Conference + Expo 24 - 25 September 2008
The Food WorldAttending China International Food Safety & Quality Conference + Expo (CIFSQ) is a fast way to help your company achieve food safety, and grow your food business. You can learn new methods that can help your company produce more efficiently, more safely, and more economically. Food safety doesn't just affect customers, it affects your company and bottom line. If even one thing you learn here avoids a foodborne illness, you could prevent the kind of incident that can devastate a company or brand.
In any field, it's vital to have others you can share ideas with. Here at the CIFSQ Conference, you'll become part of a community of food safety professionals who you can call on for help finding solutions long after your attendance. Find out what mistakes others have made to avoid repeating them. Imagine the years of experience you'll tap into when you listen to a stellar lineup of food safety professionals share their knowledge.
Learn from others. Find out if procedures you're already using can be improved. Learn how the best in the business have fixed the same problems you have.
15th International Congress of Dietetics (ICD),Yokohama, Japan
ICDInternational Congress of Dietetics is an international conference held once in four years by International Confederation of Dietetic Associations. Since the first Conference held in the Netherlands in 1952, the 2008 Conference marks the 15th while serving as the place where dietitians and nutritionists from around the world come together and report their research findings and exchange opinions about issues, policies and education concerning nutrition and activities of dietitians.
Japans first dietitian training school was established in 1925, which produced 15 dietitians in the following year. Issues of nutrition and food change with the times - from rationalization and modernization of our diet based on modern dietetics, post-war food shortages, overnutrition following the economic development, lifestyle-related diseases currently at issue, food safety, nutritional disorders of the sick and elderly, etc. The Japan Dietetic Association has a history of 60 years, during which it has been investigating and studying ways to secure and improve the nutrition of the people, providing the government with cooperation in implementing its nutrition policies while carrying out other activities with the aim of improving the quality of dietitians and contributing to promote the welfare of the people across the country. At present, the Association has as many as about 57,000 members conducting research on the peoplefs nutrition, aspiring to distribute our expertise, while engaging in activities such as planning and operating seminars and training sessions to improve the status and quality of dietitians and registered dietitians. We also provide information through our periodical, gEiyo Nipponh, and, as a public-service corporation, strive to enhance our social activities for better health and welfare of the people.
Dairy Innovation Awards
FBIThe best innovations in the dairy sector were acknowledged for their creativity and contribution to the industry at this year’s dairy innovation awards in Athens, organised by Zenith International Publishing through its dairy innovation magazine.
From over 90 entries coming from 21 countries, winners were selected in 10 categories including dairy drinks, desserts, cheese and children’s products, health, packaging, school milk and marketing initiatives.
The overall winner who took the Judge’s Cream Award, selected from all of the categories, was Tara Dairies of Israel in partnership with LycoRed for their innovative YOU line of fortified dairy products targeting women aged 30 to 40. Containing milk with 2% fat, the soft cheese and yoghurt drink in the range contain a special vitamin and mineral formulation that helps protect women’s health by addressing concerns including bone, brain, skin, heart health and digestive health. The active ingredients include calcium, iron, vitamin D, E and B, which are combined to optimise their impact on women’s health.
New Food Products from around the World
David Jago
Convenience, Indulgence and health have been the driving forces behind new product development during the past year as companies compete to bring successful products to supermarket shelves throughout the world.
It’s a crowded world. In 2007 Mintel’s Global New Products Database reported nearly 150,000 new food and beverage products, up around 20% on the previous year. Europe alone accounted for more than a third of all introductions, but Asia Pacific (largely thanks to China) and Latin America saw the greatest increases in activity.
Five diverse product categories accounted for more than half of all new products, and were also among those that saw the greatest increase in new product development (NPD). Convenience, indulgence and health positioning all came into play as drivers behind the growth, with record levels of introductions in sauces & seasonings, confectionery, dairy, beverages, and snacks.
The hot areas within sauces & seasonings were stocks and cooking sauces, and there was evidence of a renewed interest in cooking from scratch in some markets. But consumers still want convenience. In Australia, Nestlé introduced Maggi Stock Sticks ‘no mess and no fuss’ seasoning sachets, with each 10.5g stick pack being equivalent to one stock cube or one cup of stock. Consumers also seek higher quality, and authentic recipes. Unilever launched in Brazil a line of Knorr branded stock cubes in premium varieties including chicken breast (not merely ‘chicken’), herbs & extra virgin olive oil; and cod with olive oil.
The confectionery business saw significant growth in the gum and also in the chocolate sector – especially dark chocolate, which is benefiting from its antioxidant capacity to bring a degree of health positioning to an otherwise highly indulgent category. Health was also a major focus in snacks, with greater use being made of fruits and vegetables and more ‘balanced’ formulations, in products both for adults and children. Kraft Foods extended its Oscar Mayer Lunchables line in the USA with Lunchables Jr., staying with the theme of a convenient school lunch solution but bringing health values to the foreground. The 100g packs comprise combinations of foods including Ritz Sticks, raisins and peanut butter; or Ritz Bitz, mozzarella strips and turkey, and are described as a good source of fibre and provide the equivalent of a half serving of fruit. The range is promoted under the banner of ‘tasty, sensible snacks for your active, little ones’.
2nd Seafood Expo 2008 in DUBAI
The Food WorldSea Food Expo 2008 aims to provide a high impact platform and further fuel the industry's growth amidst global uptrend in export figures
UAE imports of seafood products are projected to reach USD 382 million in 2008, according to a recent study conducted by the Centre for Marketing Information and Advisory Services for Fishery Products in the Arab Region (UAE). The figures reflect a growth trend that is at par with the current unprecedented growth of the global seafood industry and this augurs well for Sea Food Expo 2008, which is slated to run from October 27 - 29, 2008 at the Madinat Arena Conference Hall in Madinat Jumeriah Hotel. As the region's only dedicated seafood exhibition, it aims to provide a high impact platform and further fuel the industry's growth amidst global uptrend in export figures, which has seen a seven per cent increase to reach USD 92 billion in 2007.
With international seafood exports representing 38 percent of the 145 million metric ton-global seafood production, the UAE is getting ready to tap into this multibillion-dollar market by venturing into several aquaculture and fish farming projects. As one of the leading economies in the country, Dubai is aiming to establish itself as a seafood trading hub for the Middle East, leveraging its expansive fish market operations, which trade 10 to 15 tons of seafood daily. Sea Food Expo 2008 will present a prime opportunity for companies dealing with seafood to enter or expand their penetration into the thriving tourism and hospitality sectors in the Middle East, which is projected to bring close to 10 million tourists and affluent expatriates to the emirate by 2010.
Intelligent and active packaging
Claire Rowan
Awide array of packs and labels can be considered as smart packaging today as advances are made in all areas of active and intelligent packaging technology and materials, which bring additional benefits – over and above standard protection and presentation of products – to both consumers and manufacturers.
In the USA, demand for smart packaging is projected to climb by 13% annually to 2011 to reach US$1.1 billion, according to research by the Freedonia Group. The growth will be fuelled by the development of new products with improved performance as well as lower cost, which is one of the main obstacles to smart packaging development.
Significant growth – of more than 30% - is expected in the area of intelligent packaging due to the emergence of lower cost timetemperature indicator labels.
OnVu time temperature indicators (TTI), developed by Ciba Specialty Chemicals and FreshPoint (FBI June 06) using novel ink technology are now being used by Jeronimo Martins, a subsidiary of Ahold, in Portugal for its own label salads and poultry products, and a German manufacturer. UV light is targeted at the pack to activate the OnVu device, which can be supplied as an integral part of a carton or applied to packs as a separate label using conventional technology. The UV light calibrates the OnVu device according to the shelf life and optimum storage conditions of the product to be monitored, turning the device blue on activation. From that moment on, the clock begins to tick and the OnVu’s temperaturesensitive blue colour material begins to fade depending on the time lapsed and temperature experienced by the product.
Food 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"