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Search 31.309 producers and exporters of Foods, beverages and agriculture productsBioplastics a golden future?
By Dr. Harald Kaeb, Chairman, European Bioplastics
Rising crude oil prices and a growing demand for environmentally friendly packaging coupled with greater innovation and more competitive pricing are all factors that are boosting the potential of bioplastics
In the past 15 to 24 months, bioplastics products, (ie plastics made from biodegradeable polymers from renewable sources) have been reported on extensively in the press. This increased attention is an indication of the positive development of the market on the one hand, and the changes in crude oil and plastics pnces on the other. Just a few years ago, bioplastics were expensive products with a limited performance spectrum, at best suitable for niche markets. Today, virtually everyone believes in the opportunities for bioplastics, which are finalty offering a feasible alternative to plastics made of polymers derived from crude oil.
Technology on show
By Claire Rowan, Managing Editor & Maureen Byrne,A wealth of new development and innovations were unveiled at the ANUGA FoodTec exhibition, which was held in Cologne in April
As with past shows, Tetra Pak had a huge presence at Anuga FoodTec, Land had plenty of innovations on offer. "This is the greatest number of products ever launched at Anuga FoodTec," said Jórgen Haglind, senior VR corporate Communications.
Causing quite a stir of interest was the 'world's first aseptic carton bottle', the Tetra Aptiva Aseptic. This combines a carton-based sleeve with a plastic top and screw cap. The Tetra Aptiva Aseptic is manufactured on the Tetra Pak A5, a newly designed filling machine, which will be available in two versions, one for portion packs and the other for family packs.
Enzyme Technology
By Claire Rowan, Managing Editor
Enzymes continue to revolutionise development in every category of the food industry and bring solutions for improving product shelf life and eating quality as well as processing efficiency So extensive is the use of enzymes today in every area of food production that Biocatalysts draws on the well-recognised food pyramid to communicate how enzyme technology can be applied. At the top of the pyramid, enzymes can be used to reduce the amount of fat in mayonnaise, for example, and at the bottom, high Glycaemic Index (GI) rye bread with a lighter texture and caramelised crust colour can owe its quality to enzyme technology.
...moreFood allergen labelling: the US perspective
By Berna Magnuson, Burdock Group
In the USA, on 1 January 2006, the Federal Food, Drug, and Cosmetic Act (FFDCA) was amended by the Food Allergen Labelling and Consumer Protection Act (FALCPA),1 which Congress passed in order to make it easier for consumers to identify and avoid foods that contain potential allergens The Food Allergen Labelling and Consumer Protection Act (FALCPA) has identified as major food allergens eight foods or food groups, namely, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans, which account for roughly 90% of all food allergies.
...moreAllergens: The European situation
Kath Veal, International Regulatory Team Leader, L
European allergen labelling legislation came into force on 25 November
2005 for twelve allergens and their derivatives, with certain exemptions.
Directive 2003/89/EC introduced a list of allergens, namely:
◆ Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains)
◆ Crustaceans
◆ Eggs
◆ Fish
◆ Peanuts
◆ Soybeans
◆ Milk
◆ Nuts, i.e. Almond, Hazelnut, Walnut, Cashew, Pecan, Brazil Nut, Pistachio nut, Macadamia nut and Queenslandnut
◆ Celery
◆ Mustard
◆ Sesame seeds
◆ Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2.
Optimising production to increase margins
By Stephen Egli, Senior Consultant, Newton Industr
To compete in this margin-squeezed industry requires companies to tighten up every element of their production processes and reduce any unintentional losses
Over the past few years many sectors of the food and drink market have reached maturity, and the rapid growth in chilled, prepared foods is now on a plateau. This has led to merger and acquisition activity as organisations seek to reap the competitive advantages of supply chain efficiencies that can be achieved through consolidation. All of this points to future margin pressure.
With this backdrop, how can companies hope to maintain a strong bottom line performance? The answer lies, at least partly, in maximising return from the manufacturing shop floor. The route to achieving this is through active measurement of the right elements; identifying the key factors that impact on those measures; and by evaluating and prioritising them according to their financial impact on the business.
LatinAmerica... land of promise
By Hanne Martine Stabursvik and Claire Rowan
Latin America remains one of the most challenging and complex markets in the world and represents an enticingly underdeveloped region for food and drink manufacturers
To many, Latin America is the world’s breadbasket; a troubled region with economic instability; and a far away exotic paradise, all in one. While this description to a certain extent rings true, it is not particularly helpful for the overseas stakeholder who is considering Latin America as an interesting market to buy from, or sell to, for that matter.
First of all, Latin America is a huge geographical region, comprising 20 independent countries and several dependencies starting in the North with Mexico and finishing in the South with the Argentine and Chilean Patagonian plains. To picture Latin America as a homogenous region is as accurate as describing all EU countries as the same. Between the two extremes, there are tropical rainforests in Central America, high mountains in the Andes, Caribbean islands, and temperate and highly productive plains in the Pampas.
Roughly 500 million people live on a 21 million km2 expanse of land, compared to roughly 705 million in Europe who occupy just 10 million km2.
Legislation: Microbiological Criteria
By Kath Veal
The new Microbiological Criteria for foodstuffs harmonise the legislation throughout Europe and lay clear guidelines for food manufacturers.
Food borne illness remains a significan! cause of ill health arising from a range of pathogenic micro-organisms, both via purchased foods and poor home hygiene practices. European food safety legislation establishes a framework of controls within which the food ¡ndustry must opérate to reduce the risk of contaminaron of foods.
Stand-up Pouches
By Claire Rowan
Innovation and technological performance are fuelling the growth in demand for stand-up pouches in all sectors
Stand-up pouches (SUPs) are making significant inroads into all segments of the food and drink market, as well as every other industry sector, as the benefits of their convenience, lightweight, large print surface, quality and environmental friendliness combine with their novelty to drive sales.
The competitive challenge
By Maureen BymeThe Confederation of the Food and Drink Industries of the EU (CIAA) has just published its Benchmarking Report 2006. It stresses the need for EU food manufacturers to be 'more competitive', and highlights the áreas that need special attention, namely R&D; the high level of administrative burden; the cost of agricultural raw materials; and access to non-EU countries for exports.
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