food business magazine april june 2012

A P R I L - J U N E 2 0 1 2

VISITUS

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Editor Matt Mathews

Associate Editors Jessie JorgeAndrew Thomas

Sub Editor Megha Marie Matt

Graphic Designer Aleena Susan John

Sales Manager Paul Thomas

Production Manager Abdul Shareef

ContributorsNeville J. ChandlerP.K. JamesShakeeb KolakadanDr. Terry Mabbett

Cover Photo CourtesyExecutive Chef Talal YussefRadisson Blue Resort, Sharjah

Head OfficeMatt Media International Ltd. Woodgreen, London N22 5AR, UKE-mail: [email protected] Web site: www.foodbusinessgulf.com

Middle East OfficeAl Saad Advertising & Publishing LLC. P O Box 25694,Sharjah, UAE Tel:+971 6 5639494Fax:+971 6 5639449E-mail: [email protected]

Food Business Gulf & Middle East is designedto serve the fast growing Food, FreshProduce, Ingredients, Bakery, Hotel,Hypermarkets, Restaurants & Cateringindustries in the Gulf and Middle East regionby providing the expert information to ourreaders in our four comprehensive issues in ayear. It is circulated through out Middle Eastregion and world wide in addition to theextra distribution at various food, catering &hotel events, fresh and perishable shows.The magazine provides editorial coverage ona wide range of topics which are of interestto industry professionals. Food Business Gulf & Middle East is a sisterpublication of Gulf Agriculture.

Printed & published by Matt Media© Intl. Ltd.(U.K.) 2012

NEWS PAGE 05

EUROFRUIT CONGRESS 2012 PAGE 17

GULFOOD REPORT PAGE 18

FHA SINGAPORE REPORT PAGE 20

THE HOTEL SHOW PREVIEW PAGE 22

HOTEL & CATERING PAGE 23

DISH WASHERS PAGE 28

SPANISH SAFFRON EXPORTS PAGE 30

SPANISH FOOD UPDATE PAGE 32

GERMAN UPDATE PAGE 36

FRESH PRODUCE PAGE 40

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APRIL-JUNE 2012

Halal Food Middle East aims topresent regional market tointernational playersAiming to tap into the US$ 2.77 trillioninternational Halal food industry, Expo CentreSharjah launched its new trade fair at theglobal hub of Halal food trade — Malaysia.

The inaugural Halal Food Middle East willbe held at Expo Centre Sharjah, United ArabEmirates from December 10 to 12, 2012.

The show was launched at 8th MalaysiaInternational Halal Showcase (MIHAS) 2012on April 4 in Kuala Lumpur by Mr. SaeedObaid Al Jarwan, Second Vice-Chairman ofSharjah Chamber of Commerce & Industry(SCCI), and Mr. Saif Mohammed Al Midfa,Director General of Expo Centre Sharjah.

The Sharjah team was also expected to meetthe Malaysian International Trade and IndustryMinister, Datuk Seri Mustapa Mohamed, todiscuss trade ties as well as share expertise forthe show.

The Middle East Halal market holds highpotential for Malaysian food exporters. Nearlyone-third of the 1.6 billion global Muslimpopulation lives in the Middle East and NorthAfrica, prompting the global Halal foodindustry to look at the region earnestly tocapture a major slice of the market share.

Besides, the Halal Food Middle East canplay the role of a key facilitator of tradebetween Malaysia and the Gulf region, sincethe Malaysian International Trade and Industryhas already identified GCC states as animportant target to boost the country's Halalproduct exports.

“Expo Centre Sharjah has wisely chosen theMIHAS to launch Halal Food Middle East togarner international attention for the show,what with MIHAS having more than 500exhibitors from over 25 countries and 600exhibition booths“, said Mr. Jarwan, at a pressconference to launch the show.

“We have a market that is yet to be fullytapped. The Muslim population in our part ofthe world is younger and growing faster, at arate of 1.8% per year, and GDPs of mostMuslim countries are expanding rapidly than inthe West. For example, Qatar, which has a percapita income of more than US$ 88,000, wasrecently ranked as the richest country in theworld by Forbes magazine. The UAE camesixth with a per capita income of US$47,500”, Mr. Jarwan said.

Besides, generating increased demand forfood is the rise in tourist arrivals in the region,with the UAE figures alone expected to touch 9million, a 9 per cent increase over last year.

Though the GCC countries are amongst theworld's richest in terms of oil and gas reservesand per capita wealth, when it comes to foodsufficiency, the region needs to import almost80 per cent of its requirements. According tolatest statistics, the annual food import for GCCis set to grow from US$25.8 billion in 2010 toUS$ 53 billion in 2020.

“These statistics and market indicatorsprovide enough insights into the huge potentialof our region. There are plenty of opportunitiesup for grabs and Halal Food Middle East willhelp Malaysian and global exporters find afirm foothold in the region”, said Mr. SaifMohammed Al Midfa.

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Al Ain Dairy wins big at the prestigious UAE Product of the Year AwardsAl Ain Dairy continues its award winning streakwith further coveted awards, picking up no lessthan 3 top awards for its innovative brandsRose Milk, Lemon Mint and Mango PassionMorning Drink brands, at the UAE Product ofthe Year Awards, in Dubai.

Product of the Year is a prestigious awarddesigned to distinguish and reward innovationin the FMCG sector through an independentconsumer survey. In order to make it through tothe consumer survey Al Ain Dairy was firstselected in a stringent ethical process from anumber of competing brands via jury panelwho identified variety Al Ain Dairy's productsfor its innovation, design and function. Productof the Year is celebrating products that werenew to market in the last 18 months and RoseMilk, Lemon Mint and Mango Passion MorningDrink were winning brands chosen byconsumers in a stringent face to face consumer

survey conducted by TNS. Commenting on the company's

continued success and its latestaward recognition at the UAEProduct of the Year, Shashi MenonChief Operating Officer at Al AinDairy said “We are absolutelythrilled and delighted to be

recipient of these awards. For thecompany to be recognized in this way istestament to the dedication and care we take inproducing the best quality products on themarket. One of our top priorities has alwaysbeen to bring new and innovative product tothe market and for us to be recognized forquality as well as innovation is a fitting tributeto Al Ain Dairy. Sales have grown steadily anddemand is high which tells us that we have astrong brand. But to win this award isespecially pleasing because it Al Ain Dairy wasvoted for in volumes as the favorite byconsumers beating off all local and regionalcompetitor brands.”

Lemon Mint a refreshing drink that can beenjoyed all year round is definitely one of thetop selling SKU's in the Al Ain Dairy productportfolio. Rose Milk whilst much more of anacquired taste has risen in popularity across alldemographics with sales demand increasingsteadily. Al Ain Morning Drink, innovativedrinking yoghurt that comes in a variety of

nutritious flavors has become a big hit withcommuters in the Emirates since its inception.

The last 30 years has seen Al Ain Dairygrow steadily to become the largest dairy andjuice producer in the Emirates with thecompany witnessing record levels of productionthat has prompted an aggressive expansionplan. Consumer satisfaction has been very highwith the company reporting a 20% increase insales on last year. Much of their success is duein large part to their consistent high qualityproduction standards and efficiency in its coldchain management. Al Ain Dairy strives tomaintain extensive research and developmentwith product innovation at the heart of thefuture plan.

Al Ain Dairy has long been regarded for theintegrity of its brand and production, and inrecent months has seen an increase inconsumer demand leading to many newproduct launches. Recently it launched MangoPassion complimenting a unique range ofnutritious “Morning Drinks” which was highlycommended by the Gulfood 2012 awardsjudging panel. Al Ain Dairy will continue thetrend of further new product with a completerange of new camel milk flavors under the“Camelait” brand name which they will launchto market very soon.

New range of “vitamin waters”from Arab BeveragesArab Beverages has been filling stand upAluminium pouches for 28 years. We are allvery familiar with the looks of the Aluminiumstand up pouch. Arab beverages haveintroduced a novelty by launching its NEWrange of “vitamin waters”; Recharge andRehydrate in a Transparent, BPA Free, Shelfstable pouch, a mile stone in marketing andpouch technology. It is the first time that aproduct can be kept fresh over a long period oftime in a transparent pouch. This is all thanksto the revolutionary new and also BPA(Bisphenol A) free films that give the pouch theoxygen barrier to keep products fresh for longperiods. This is a global first that this hassucceeded.

Taking advantage of the recent trend infunctional beverages, “Rehydrate” is yourelectrolyte replenisher with the taste ofGrapefruit and Lime, what sport and blisteringheat takes out, we put right back in and thensome more. “Recharge” is your daily vitamins,

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with a taste of Blueberry and Raspberry will putthe zing back in when you are drained by midday, especially after an active night.

Nils El Accad, CEO, Arab Beverages says “It takes time, patience and money to developsuch a revolutionary product in line with latesttrends, designed attractively but alsoaddressing the issues we face in today'ssociety. ”

We all know how important it is to behydrated to maximize our bodies ability tofunction at our best, but what we are not sogood at is knowing best what to drink withoutdiluting our vitamins and minerals withconsuming too much water or loading ourblood sugars through consuming juices andfizzy drinks. Recharge and Rehydrate providean excellent balance of the two with having theinclusion of vital electrolytes, no cane sugar orartificial ingredients added and sweetened onlywith fructose which is fruit sugar which is veryimportant for diabetics.

Recharge and Rehydrate have beendesigned for athletes and for health consciouspeople a like who are looking to rechargeand rehydrate in the most effective waywithout consuming heavy doses of refinedcane sugar reducing the rate of waterabsorption therefore which inhibiting our cellsability to rehydrate quickly. Both Rechargeand Rehydrate have a low sweetness of below7 brix (a measure of total sweetness), versusthe normal in beverages in the gulf of about13 to 14 brix.

Nils El Accad, CEO, Arab Beverages says,“The UAE consumer is becoming more awarefor the need of physically exercise and theimportance of being hydrated in a world of airconditioning and almost all year round heat.Recharge and Rehydrate are therefore ideal fornaturally combating the effects of indoor andoutdoor climates in the region, and optimizingathlete's physical performance.”

Online knowledge resourceshares objective insights foroutperforming bakeryDuPont Nutrition & Health, which includes thefood ingredients of the Danisco companyacquired by DuPont in 2011, has generated anew voice for the bakery industry with thelaunch of a targeted online knowledgeresource. Bakery Performance shares the latesthands-on knowledge relevant to the bakery

market in Europe and the Middle East.By steering the platform purposefully away

from product promotion, the DuPont editorialteam has created an online tool focusedentirely on the bakery industry's practicalchallenges in meeting today's trends.

The initial focus of the knowledge resource ispastry. In a series of articles, specialists fromthe DuPont bakery application centre provideprocessing tips, ingredient insights and updateson problem-solving solutions that are currentlybeing tested.

Five editions of Bakery Performance areplanned for 2012, each one dedicated to aspecific driver of bakery market growth.

“Our intention has been to create aknowledge tool that improver houses andindustrial bakers will recognise as a source ofvaluable, objective advice about how tooutperform on the bakery market,” said AnneHoest Stenbaek, industry marketing manager,DuPont Nutrition & Health. “Providing industryinsights, application knowledge and recipeideas, Bakery Performance is intended to helpindustrial bakers maintain their competitiveedge.”

DuPont has a well-established philosophy forsharing knowledge outside company walls.Bakery Performance extends the reach of thecompany's application specialists even further.

D.D. Williamson launchesimproved oil-dispersible caramel colorD.D. Williamson has developed a new,improved oil-dispersible caramel color using itsproprietary emulsion technology. In addition toa 25% increase in color intensity compared toits previous blend version, the new productdemonstrates improved solubility in food andbeverage systems containing lipids. Potentialapplications include compound coatings,seasonings, glazes, batters, dressings,processed potatoes, and ready meals. Foodmanufacturers may label it “caramel color” onthe ingredient statement.

“This liquid formulates easily into newapplications for caramel color due to improveddispersibility,” said Jennifer Brown, ApplicationScientist. “Traditional caramel color is one ofthe most water soluble ingredients in foodsystems. So this development is a functionalbreakthrough within the brown spectrum,” sheadded.

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Award-winning water specialist to speak at World Potato Congress 2012Dr Colin Chartres, director-general of International WaterManagement Institute, based in Colombo, Sri Lanka, is tospeak at World Potato Congress 2012 (WPC2012).

The water management specialist, whose Institute has justwon the 2012 Stockholm Water Prize, the world's mostprestigious prize for outstanding achievements in water relatedresearch activities, will be speaking about new modellingresults related to global water scarcity and food security whichwill have implications for future potato production.

Over 400 delegates have already booked their place atWPC2012, the event is looking to be a big hit with all sectorsof the potato industry.

Potato Council head of R&D, Dr Mike Storey says: “We aredelighted to have so many top-class international researchers tospeak at the Congress. Dr Chartres has a wealth of experiencein water resource management and it is a great opportunity toincrease our knowledge on efficient water use.”

IWMI won the 2012 Stockholm Water Prize for research inagricultural water management, food security enhancement,environmental health protection and alleviation of poverty indeveloping countries. IWMI has been researching andpromoting policies and techniques to help farmers becomemore water efficient and to implement solutions that enableagriculture to maintain yields with limited water resources.

“Other workshops will be given by specialists such as KevinClayton-Greene of Ausveg, Herman Verveld of Retail Fresh,HZPC and Nora Olsen of the University of Idaho,” continues DrStorey. “This unique occasion will offer practical information tothe whole potato supply chain from growers, processors andwholesalers to supermarket buyers. There will be something foreveryone at WPC2012.

“Bookings for the congress are selling fast — and industrytours are proving particularly popular. I strongly encourageeveryone who has not already booked their place to do so inthe next few days to avoid disappointment.”

Fashionable fresh quality Sicilian coffeeCoffee is all about culture; it is about life and your way of livingit. The Sicilian coffee makers of Moak are brewing the blackgolden liquid since 1967. They are experts in high qualityproducts; opting for single roasted beans. This means workingeach type of seed so as to create mixtures where eachcomponent is roasted in full compliance with its organolepticqualities in order to get a balanced coffee in its body, flavorand acidity. Raw materials are imported directly from SouthAmerica, Asia and Africa, and worked with a completelyautomated process and also electronically monitored at everystage. The Moak beans are in the European top 15.

Caffe Moak recently launched a new blend of high quality,obtained with the best qualities of Arabic coffee which targetsa very high-end market. This blend has the ambition to become

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the ambassador of Moak's philosophy, which isa precise combination of quality and image: anexcellent coffee presented in a refined way.Beside their famous flavors such as Arabica,Morbida, Dolce Aroma, Gusto Bar, they alsodevelop Decaffine, biological and Trade FairCoffee.

The company is spread some factories inItaly and exports to about 45 countriesworldwide and it is expanding very fast,opting for distributors and direct sales.Collaborations with Sbarro, Hard Rock Caffeand Domino's Pizza show their potential andfast growth prognoses worldwide with anintroduction in UAE. With high volumes andperfect marketing tools, the company is notonly targeting the hospitality industry but alsothe retail trade. The coffee brand hasdeveloped a solid franchise system.

Caffe Moak would not be Italian if it wouldnot have an impeccable style and fashionableflair. The look and feel of the 'Albar' coffeebar concepts is contemporary elegant. Thedesign is minimalistic trendy with a touch ofred Italian passion.

As true Italian craftsmen, Caffe Moak hasdeveloped innovative coffee machines in itsfactories. 'Frog' is the compact slender stylishexpresso machine for home use. Revolutionaryis the introduction of the 'Coppia'; the newconcept machine which produces traditionalItalian expresso as well as American Coffee atthe same time, thanks to separate units.

Moak will soon be launching special newproducts with a specific flair for the UAEmarket. In the near future, Moaks will alsoorganize fashion events in the region.

Trials show 9% drop insupermarket returnsTrials on an absorbent pad made byinnovative packaging company Sirane haveshown asubstantial 9% drop in vac-packedmeat being returned by consumers.

Returns are a significant issue for vacuum-packed meats such as beef, poultry and lambas unpleasant odours can cause customers towrongly think food is off.

However, tests on Dri-Fresh® Fresh-Hold™

show the product has alleviated the problem.The odour-absorbent pads absorb vapoursand odours — even when saturated in bloodand juices — making the product much moreattractive to the consumer.

Simon Balderson, Sirane's managingdirector, said: “Although vacuum packaging isan effective way to provide shelf life at lowcost, the odour released from the pack when itis opened has proven to be a major obstacleto its acceptance in the market.

“The odour, known as 'confinement odour',is sometimes compared to that of sour milk orcheese. On occasions, particularly for meatwith higher pH, the odour can be sulphurous.

“Confinement odour is caused by naturalbacterial activity in the pack and it dispersesfairly quickly after the pack is opened.

“Although the odour does not indicate thatthe meat is unsuitable for consumption,consumers are understandably alarmed andoften return the product to the retailer.

“The SiraneDri-Fresh® Fresh-Hold™OAactive absorbent pad removes the volatilesresponsible for confinement odour from thepackage atmosphere.”

Trials will continue on the pads in order tohelp improve the product further still.

Jeremy Haydn-Davies, sales director forfood packaging, said: “Across the industry itis estimated 8% of all vac-packed meat isreturned to the store. However, pre-Christmastrials with major retailers and a large meatpacker showed a 9% reduction on this figure.

“We think a product that reduces returns bysuch a high rate will be hugely popular withretailers and suppliers alike, as the industryloses a lot of money annually.

“Dri-Fresh® Fresh-Hold™ could also be usedin seafood, where there are similar issues.”

The Dri-Fresh® Fresh-Hold™ products are alsoideal for MAP and skin packaging and aremanufactured under BRC and ISO9001conditions at Sirane's Telford premises.

Dri-Fresh® Fresh-Hold™ products are alsoavailable for wet cheeses and for fruits.

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iba offers confectioners a full andcomprehensive rangeIt's more than just the daily quest to finding the best taste:confectioners are masters in the art of indulging, seducing andcaptivating - and their creativity is in demand again andagain every day. The variety of products ranges from gateauxand confectionary to ice cream and seasonal delicacies.

This range of treats is complemented by an assortment ofchocolate bars as well as sweet, creamy or alcoholicchocolates and truffles. The wide range of products beingshown at iba is as varied as the confectioner's repertoire.

Confectioners will find that the international trade show notonly offers raw materials, fillings, icings and frozenintermediate products. Its portfolio is complemented by otherproducts that are of importance to the confectioner's day today business: this includes shop fitting, refrigeration andcooling systems, machinery, coffee shop installations androasting and making coffee. All in all there will be twelveexhibition halls with more than 1000 companies to welcomeexpert confectioners and bakers.

“Confectioners are versatile culinary masters. Theirrepertoire encompasses far more than just gateaux andconfectionary. This is why in our job it's important to keep upto date about innovations. Only by doing so can we continueto provide our customers with products of the highest qualitythat have been elaborately prepared and which are exquisiteto indulge in. This is why iba is so important forconfectioners”, says Gerhard Schenk, President of theAssociation of German Confectioners (DeutscherKonditorenbund (DKB)). “After all, the trade show has beengiven top marks for diversity, comprehensiveness and breadthof what's on offer. Not to mention that we only get this uniqueopportunity once every three years of meeting serviceproviders, retailers and specialists from within theconfectionary and baking industry trade and of exchangingviews in person.”

Halls A3, A4 and B3 at this year's iba will provideeverything that owners of confectionary-cafés need in order tocontinue to offer culinary delights to customers. PresidentSchenk is convinced that iba is taking place at exactly theright time: “The generational change within numerousconfectionaries and cafés has brought a new zeitgeist. Andwith it the willingness to invest is also increasing again, whichis why I'm sure that the innovations in the confectionary tradewill be of great interest.”

Aside from the product range that can be expected at thetrade show, Gerhard Schenk is particularly looking forward tothe numerous highlights provided by the show'ssupplementary programme. The Association of GermanConfectioners, for instance, will be hosting a gateaux gala atits stand in hall B3 (stand 224) under the motto “gateauxtrends 2012”, at which trainees in their 2nd or 3rd year oftraining will be invited to create different gateaux made fromchocolate, fruit or marzipan.

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UAE, fast-food restaurant salesto sustain 5 per cent CAGR from 2010 to 2014Alternative Dining Experience RestaurantsManagement L.L.C., a leader in alternative andinnovative dining concepts, has announced thatit has started exploratory talks with severalGCC entrepreneurs and investors to open newoutlets of Dukkan Falafel in different citiesacross the region, during its participation atGulfood 2012 in Dubai. Alternative Diningfurther revealed that it is pursuing anaggressive expansion drive in the GCC to takeadvantage of the robust growth forecast of theregion's fast-food restaurant industry, with theUAE and Saudi markets alone expected tosustain a 5 per cent compound annual growthrate (CAGR) in sales from 2010 to 2014.

Rami Wardeh, CEO and Co-Founder ofAlternative Dining, said: “Dukkan Falafelcontinues to attract new investors because of itsunique business model and innovative fast-fooddining concept. Moreover, Dukkan Falafel hasgained a loyal and fast-growing customer basepropelled by the company's commitment to usethe best-quality ingredients. These keyattributes, combined with the excellent growthforecast of the GCC's restaurant industry, hascertainly opened more exciting possibilities thatwill sustain our growth plans in the GCC. Inthis regard, the Gulfood 2012 exhibitionprovides an ideal networking platform forAlternative Dining to reach out to morepotential investors and strategic partners in theregion.”

Alternative Dining established itself as aleader in introducing the unique Falafel fast

food franchise concept in the UAE with thelaunch of the Dukkan Falafel brand, which hasbeen gaining ground as a favourite diningdestination in the UAE. Dukkan Falafel hasremained highly competitive in the fast foodchain market with its wide selection of foodchoices that are prepared with the freshest andbest-quality ingredients. The growing popularityof Dukkan Falafel has attracted new investors,particularly the middle and high-income groupwho are actively looking for high-potentialinvestment schemes.

Alternative Dining Experience RestaurantManagement L.L.C, established in 2009,operates, manages and franchises restaurants,and has ventured into the luxury segment ofcatering in the UAE. The company's strategy isto differentiate its restaurants by emphasizingconsistently on high-quality food and service,serving generous portions at moderate prices indistinctly designed restaurants.

FruVeg Expo focuses oninternational fruit and vegetable industryShanghai FruVeg Expo, organized by ChinaChamber of Commerce of Import & Export ofFoodstuffs, Native produce and Animal By-products (CFNA in short), and Himu FairsChina, will be held from 15th to 17th ,November, this year at Shanghai World ExpoExhibition and Convention Center. At present,all the preparatory work is proceeding in anorderly manner.

Fruit and Vegetable industry is full of vigorand vitality. As the most important componentof import and export trade of Chineseagricultural products, the import and exportvolume of the Chinese agricultural processedfruits and vegetables reached 24.4 billion USdollars in 2011, with an increase by more than20%. CFNA is the biggest trade organizationin international trade of agricultural products. Itis their urgent duty to build trade platforms,serve food industry, and promote tradedevelopment.

This year, 'insisting on import and exportcoordination development principle, andimproving the balance of trade' is clearlypointed out again by Ministry of Commerce inGuiding Opinions on Accelerating the Shift ofDevelopment Mode of Foreign Trade. It is alsosaid that 'China need to speed up theconstruction of trade platform; develop a series

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Rami Wardeh

of national exhibitions, several professionalmarket platforms with a certain size focused onboth internal and international trade, andseveral improving import platform with strongfeatures and optimized services. 'HoldingShanghai FruVeg Expo is to build such a tradeplatform which integrated with import & exportand domestic & foreign trade for domestic andinternational enterprises in fruit and vegetableprocessing and trade area.

Middle East food service marketgenerates over $31 billion inrevenues annuallyInternational Conferences & Exhibitions (IC&E)has announced the launch of HOSTESSMiddle East, the pioneering business-to-business event for technology, supply andsolutions for the catering and hospitalityindustries. HOSTESS Middle East is primarilydedicated to food and beverage storage andservices, which collectively account for 43 percent of hospitality revenues in the Middle East.Recent studies have shown that the MiddleEast food service market generates revenuesin excess of USD 31 billion annually.

The inaugural edition of HOSTESS MiddleEast will run from October 30 to November 2,2012, at the Meydan Grandstand andConvention Centre in Dubai. The UAE servesas one of the key markets of HOSTESS MiddleEast with over 12,600 stand-alone foodservice providers operating in the country.HOSTESS Middle East 2012 will also betargeting thousands of hotels, restaurants andcafeterias operating in the UAE, includingover 4,950 in Dubai, more than 3,000 inAbu Dhabi and 2,775 in Sharjah.

HOSTESS Middle East 2012 will alsofeature a series of workshops andpresentations for HORECA (hotel, restaurant,cafe) investors focusing on key topics such asCreative Kitchens Bakery Design, Coffee &Fine Food Pairing, Menu Planning etc. Therewill also be exclusive showcases on cutting-edge, innovative kitchen technology as wellas cooking demonstrations by reputedinternational chefs and baristas from all overthe world.

Anselm Godinho, Managing Director,International Conferences and Exhibitions(IC&E), said: “Cosmopolitan cities such asDubai and Abu Dhabi require morespecialised food storage and food handling

equipment and technologies because of thewide variety of food being processed andprepared on a daily basis by thousands ofrestaurants, cafes and hotels operating inthese cities. This has accordingly influencedthe increase in demand for new technologies,best practices and professional expertise inthe food service industry. HOSTESS MiddleEast is a first-of-its-kind trade event that catersto a specific audience of buyers from theHORECA sector. Establishing a direct linkbetween HORECA owners and renownedglobal suppliers, HOSTESS Middle East helpstrade visitors easily filter through the maze ofsuppliers and identify the technologies,equipment and expertise that match theirspecific business needs.”

HOSTESS Middle East is dedicated to the

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food and beverage storage and servicesector. The trade event will feature a widerange of products including bakingequipment; barware and bar dispensingequipment; billing solutions; cafe, restaurantand bar furniture; catering equipment; coldstorage and refrigeration equipment;cooking gadgets and aids; crockery andcutlery; storage technology solutions; gelatoand confectionery technology and supply;kitchen accessories and equipment; mobilebars and cafe solutions; supermarketsolutions; and tableware and napery.

OYSTAR Hassia enjoying success in TurkeyThe Turkish food manufacturer AK Gida haschosen to make use of a machine fromOYSTAR Hassia - for the fourth time! In thiscase, it's the “THM 16/48” forming, fillingand sealing machine (FFS) featuring anaseptic dosing system.

The THM 16/48 from OYSTAR Hassia isdistinguished by its flexibility, reliability andhigh rate of efficiency. The FFS machine atAK Gida will be able to produce 54.000cups à 45 grams per hour at a nominaloutput of 30 strokes per minute. The cups -manufactured in 6-pack units (30-up format) -are filled with "Petit Suisse", a cream cheeseproduct made of pasteurized cow's milkenriched with a wisp of cream. The 6-packunits are provided with perforated snap-linesto allow the cups to be separated easily. Thetool is designed for "low waste" perforation(trimming and star-shaped punching).

To ensure the quality of the product, theTHM 16/48 comes in the "Hygienic Active"version for an active disinfection of the bottomweb and lid material. After steam disinfection,the wrapping materials are passed on in asterile tunnel with sterile air overpressure andthe cups are then sealed hermetically. In

addition, a membrane valvedosing system(CIP/SIP-capable) in

aseptic designfeaturing 30 fillingnozzles is integratedand a gas flushing ofthe cup headspace takes

place. This ensures that thehighest hygienic demands aremet and guarantees an optimal

product protection with the best-possiblequality assurance.

With the sale of this new machine,OYSTAR Hassia continues to expand on thestrong business relations it enjoys with long-term customer AK Gida. The foodmanufacturer had already purchased anaseptic machine for its pudding production in2003. Two additional machines followed in2007: A stick pack machine for chocolatesauce as well as an additional FFS machinefor the production of cream cheese.

Victorian dairy in demand in the middle east and North AfricaThe Australian State of Victoria's world-classdairy products are the flavour of month in theMiddle East and North Africa.

Speaking at a Dairy Industry Forum atGulfood in Dubai, the Victorian Minister forInnovation, Services and Small Business,Louise Asher announced an initiative aimedat delivering increased exports of value-added dairy to the Middle East.

“Our Dairy Scholarships Program will givegroups of media, government and businessprofessionals from the Middle East a chanceto visit Victoria, learn about our dairycapabilities and investigate mutuallybeneficial business opportunities,” she said.

“It is intended to build on our strong dairyexports to the Middle East, which is alreadyVictoria's largest overseas food and beveragemarket.”

The Victorian Dairy Innovation Programforms part of Victoria's Dairy Nutriceuticals toAsia Program which builds the export of high-margin dairy products to developing exportmarkets in Asia and the Middle East.

Middle Eastern retailers; importers anddistributors; government authorities involvedin health promotion and policy; importregulation and licensing; and manufacturingbusinesses importing specialised dairyingredients will participate in a series ofeducational and buyer missions into Victoria.

Ms Asher said Victorian exports of dairyproduct into the Middle East and North Africaregion grew by almost 18% from 2009-10 to2010-11 and were worth AUD272 million.

“Victoria accounts for 87% of the value ofAustralia's dairy exports and has a reputationsecond to none in terms of both the quality

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AK Gida Yoghurt

and quantity of product available,” she said.Ms Asher was in Dubai leading Victoria's

largest ever trade mission to the Middle East,supporting over 100 companies aiming toincrease the value and volume of exports tothe region in addition to showcasing Victoriaas an ideal investment location.

SternMaid: Opening up new marketsSternMaid, one of Europe's leading contractmanufacturers, is still expanding vigorously.One of the main reasons for the company'ssuccess is that the major part of its profits isploughed back continuously into theproduction plant. Since construction workstarted in 1998, the factory has beensystematically enlarged - currently at a totalcapital expenditure of 13 million EUR. Over5 million EUR of this has gone into theinstallation of a new fluid-bed processingplant which will widen the company's rangeof processes and services to include drying,granulating, agglomerating and coating. The

plant consists of two fluid-bed dryers withdifferent capacities: a small pilot-scale unit onwhich parameters can be tested to permitupscaling for commercial production and alarge multi-purpose industrial unit suitable forbatch or continuous operation. The smalldryer is already in use, and the big plant isdue to be commissioned in June this year.

In order to comply with increasingly strictrequirements in respect of crosscontamination and allergens, SternMaid isenlarging its production capacity by addinga new blending line. “That will enable us tomeet a large number of specific requests onthe part of our customers - for example forproducts in kosher or halal quality”, plantmanager Mark Riemer explains. “Our newblending line 7 will be used exclusively forthese special product groups. That willmake us much more flexible.”

In addition, the company is investing in awarehouse complex with an area of some5,000 m2. The aim is to offer customersoptimum service in this field too.

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The incoming goods area will be completelyredesigned and the raw materials warehouseenlarged to accommodate a further 9,000pallets. After the alterations, the warehousewill have space for 20,000 pallets.

There are two reasons for enlarging theproduction area and the warehouse. One isthat the warehouse and the blending plantwere gradually reaching the limit of theircapacity; the other is that by introducingfluid-bed technology, SternMaid intends toopen up new markets. Mark Riemer: “Theenlargement of the warehouse andproduction facilities is a forward-lookinginvestment that will shorten our throughputtimes and create additional reserves. Thefluid-bed plant will enable us to make upinnovative products for our sister companies,on the one hand, and also to manufacturetailor-made products for our customers whichhave totally new attributes and are not yetavailable on the market. Techniques likedrying, granulating, agglomerating andcoating will make it possible to realize awhole host of new ideas.”

SternMaid's customers will benefit by theconstruction measures, too. For example, theywill be able to use the latest technologieswithout the need for capital expenditure of theirown. Together with SternMaid's processtechnologists they can test ideas for newproducts. The ideas will first be realized on alaboratory scale, then the products will be madeup on a larger scale to test their acceptance bythe market. If the new product developssuccessfully, full-scale production can start.

A further point in SternMaid's favour is itslarge warehouse capacity. “Unlike many ofour competitors we offer a centralwarehousing service. That means ourcustomers' products are often collecteddirectly from us and delivered to their owncustomers. That saves logistics costs. Thiscentral warehousing service has developedenormously in recent years”, Mark Riemersays. But with the current measures thecompany is also creating reserves for evenmore expansion. An area of about 1,000 m2

is available for further production lines asneeded. So SternMaid is well equipped tomeet the future.

MILD recognized at WorldChampionship Cheese Contest Vandersterre Groep's Landana Goat CheeseMILD was recently granted a third place awardin the semi-soft goat cheese class at the WorldChampionship Cheese Contest held recently inMadison, Wis. This year's contest received arecord 2,504 entries from 24 countries,ranking Vandersterre's winner among the finestcheeses in the world.

Landana Goat Cheese MILD is an original,traditionally prepared goat's milk cheese with apleasingly mild and gentle flavor. Naturallyripened on untreated pine boards for 6-8weeks, this specialty cheese hits the spot whenadded to a sandwich or served as a snack.

Landana Goat Cheese MILD finished third inits class with an impressive score of 98.3 out of100, adding it to the growing list of award-winning cheeses from Landana. The brand'smost recent winners are its CORIANDER &FENUGREEK Goat Cheese which won a goldmedal at the International Cheese Awards, andGoat Cheese OLD which received a bronzemedal at the World Cheese Awards.

N E W S


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Mark Riemer

Eurofruit Congress Middle East 2012 takesa look at the bright future of the MiddleEast's fresh produce business, as changing

dynamics in the region bring a host ofdevelopments and numerous opportunities forsuppliers.

This year, the Middle East's leadinginternational conference event is held on 17-18November at the luxury Shangri-La Hotel,Dubai, and will be organised in cooperationwith WOP DUBAI - the fast-growing freshproduce trade exhibition for the Middle Eastmarket.

Eurofruit Congress Middle East takes placebefore WOP DUBAI, which runs on 19-21November 2012 at Dubai World Trade Centre.

Success in the region rests on your company

ability to adapt to changes in the market andon making the best possible contacts to driveyour business forward. Eurofruit CongressMiddle East offers unbeatable networkingopportunities with some 250 key fresh produceprofessionals from the region and beyond.

Join us in Dubai and help your businessreach its full potential!

E U R O F R U I T C O N G R E S S 2 0 1 2


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ATTRACTING FRESHPRODUCE PROFESSIONALSFROM THE REGION

Gulfood 2012 reaffirmed its position asthe world's largest and most influentialannual trade show for the food and

beverage industry, with reports of outstandingsales, unprecedented numbers of visitors,exhibitors and business transactions recordedduring the four day event.

The record participation this year of 3,800exhibitors from 88 countries and 110international pavilions highlights the pivotalrole that the show plays in facilitating trade

G U L F O O D R E P O R T


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RECORD NUMBEROF VISITORS AND

EXHIBITORS

between suppliers and buyers from everycorner of the globe, and the exclusive access itprovides to the highly lucrative markets of theregion.

The show which ran from 19 February - 22February 2012 is the biggest exhibition to beheld at the Dubai International Convention andExhibition Centre, attracting 68,681 tradevisitors- an increase of 11% over last year,who flocked to the 1 million square footexhibition to learn about the latest products

and services available from every corner of theworld.

“Gulfood has become a critical part of thebusiness plans of the global food andbeverage industry. With the exhibitionconsistently delivering results and growingyear on year, its global stature isunquestioned.” said Helal Saeed Almarri,CEO, Dubai World Trade Centre, organiser ofthe exhibition. “The continued support fromcountries within our region as well as thosearound the world has enabled Gulfood to playthe role it does in delivering billions of dirhamsin transactions for local, regional andinternational manufacturers, suppliers,distributors and retailers.”

Gulfood played a key role in facilitatingexports and global trade as many internationaldelegations, agricultural ministries and exportmissions attended the event. The high leveltrade agenda was also reflected inprogrammes such as the Gulfood Conferencewhich this year was opened with a keynotespeech by H.E. Sheikha Lubna Al Qasimi,Minister of Foreign Trade, UAE. SheikhaLubna also met with a number of delegationsand ministries keen to facilitate exports in thisrapidly expanding market.

The truly international flavour of Gulfoodwas demonstrated in the more than 110international pavilions participating this year.This year the ProChile pavilion not only houseda total of 17 Chilean companies, all of whomreported brisk trade and promisingopportunities, but also scooped its first GulfoodAward for Best Trade Pavilion over 100m2.

Felix de Vicente, ProChile Directorcommented: "We are very impressed by theopportunities that Dubai offers as the hub forthe Middle East, especially for the Food andBeverage sector where Chile is one of theworld class producers and exporters. For thelast couple of years, Chile has been growingits trade mainly with Asian countries, while theMiddle East opens up as a great place todiversify our trade by bringing in new productsand fulfilling the gap of the existing fooddemand.

G U L F O O D R E P O R T


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Asia's most relevant and largest tradeevent for the F&B and hospitalityindustries achieved record of more than

60,000 trade attendeesAfter a flurry of business-making and

relationship-building activities conducted overfour days, Food&HotelAsia2012 (FHA2012)has once again surpassed all previous recordsby emerging with a new high score. The eventsaw more than 60,000 industry visitors,exhibiting staff, conference speakers anddelegates, and media in attendance. Thisrepresents more than 10 per cent increasecompared with its previous edition. 44 per centof the total attendees hailed from overseas.

FHA2012 showcased an even stronger line-

up of state-of-the-art products, services andcutting-edge technologies, alongside excitingworld-class competitions and thought-leadershipconferences which gathered over 60 world-leading industry experts and powerful speakers.

“Positive feedback from show participantsfurther testifies the tremendous success of FHAexhibitors are already scurrying to secure theirspace for the next edition in 2014. Theoutstanding attendee result strongly affirms thatthe show is Asia's most relevant biennial tradeevent for the F&B and hospitality industries,” saysChief Executive of show organizer SingaporeExhibition Services (SES), Mr. Stephen Tan.

“You can feel the buzz of businessnegotiations as you walk through the aisles.The attendees are happy because they arepleasantly surprised at the spread of products,services and solutions. We do see a probableincrease in size for FHA2014, and inanticipation of this, we will increase ourexhibition area to occupy Halls 1 to 9,including the newly built MAX Atria and MaxPavilion,” adds Mr. Tan.

Positive feedback all aroundAs a one-stop sourcing and relevant

networking platform for industry professionals,

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STALWARTFIGURESSPEAK FORTHEMSELVES

the exhibition is expected to hit US$3 billionworth of business deals, based on pre-registeredvisitors who have indicated their sourcingbudgets for purchases. Overall, exhibitors andinternational group pavilions were delighted withthe quality of buyers they have met and theresults achieved. Many came away from theshow having met potential distributors fromvarious countries in Asia for their products.

“This is our fourth time exhibiting. We arealways happy with FHA, which is the reasonwhy we are here. FHA helps us to meet ourimporters, distributors, and customers. Theevent is an effective platform to meet everybodyin one place. FHA is getting bigger. We willcertainly return to the show in 2014, and willcontinue to leverage on future editions of FHAto reach out to more markets, such as Japan,”says Mr. Roshan Tisswaratchy, Director Sales,MJF Group, Dilmah, Sri Lanka.

“This exhibition has really grown a lot.We've witnessed very good quality attendeesso far. A participant of FHA for about 20years, we will always be present as it is a veryimportant show to us,” says Mr. Harbans

Singh, Managing Director of UbiQ GlobalSolutions, Malaysia.

“We have Italian companies participating inevery sector of the show. FHA is the mostimportant trade show for us in Southeast Asia,”says Mr. Andrea Caselli, President ofOrganizzazione Vittorio Caselli Srl, theorganisation that is responsible for puttingtogether the two Italian pavilions andcoordinating the show for all Italian exhibitors.“Here our exhibitors get to meet buyers from allover the region, including Australia and NewZealand.”

Many exhibitors had chosen FHA2012 asthe key event to expand their presence in Asia,an example of which is La Marzocco, who wasat the exhibition to promote their best-sellingStrada coffee machines.

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T H E H O T E L S H O W P R E V I E W


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The Hotel Show 2012, the largest fullspectrum hospitality supplies event for theMiddle East and North Africa, takes place

from 15 - 17 May 2012 at the DubaiInternational Convention and Exhibition Centrein Dubai, and is expected to attract recordnumbers of exhibitors and industry visitors.

Encompassing five sectors — Interiors &Design; Outdoor & Resort Experiences;Operating Equipment & Supplies: Technology &Sustainability: and Hospitality Experiences —The Hotel Show provides a 360-degree offeringfor the hospitality industry.

With over $6 billion worth of hotel projectsmainly in the UAE, Saudi Arabia and Qatar,the outlook for the hospitality industry remainspositive. The region's food industry, alreadyexperiencing rapid growth and development,will undoubtedly enjoy a further surge indemand as hospitality projects near completion.

The Hotel Show gathers over 14,800hospitality professionals for 3 days of unrivalled

business networking, industry awards, conferencesand hospitality functions, and has a proventrack record spanning 13 years. “The GCChotel industry is enjoying robust growth,increasing spend in 2011 by a phenomenal230% or $1.8bn as hotel operators anddevelopers follow aggressive expansion plansacross the region. This is excellent news forinternational industry suppliers looking for thebest opportunities globally, and is certainlybeing reflected in exhibitor confirmations for our2012 show,” said Frederique Maurell, EventsDirector, The Hotel Show.

New to the event this year, The Middle EastHotel Awards will be held on the first night ofthe exhibition and will focus on the impressiveinnovations, developments and achievementswithin the hotel and hospitality industry. TheMiddle East Hotel Awards will be the first in theregion to recognise excellence from conceptdesign to product and supplies within a hotelenvironment, examining the deepest intricaciesof hospitality to acknowledge all participatingfactors in the perfect stay.

Categories for 2012 include: Best Lobby,Reception & Guest Lounges; BestRestaurant/F&B outlets; Best Convention,Conference and/ or Banquet Facility; BestHotel Suite; Best Fitness & Leisure Facilitieswithin a hotel; Sustainable Initiative; BestTechnology Integration; and Best Outdoor Area.

Events Director Frederique highlighted theimportance of celebrating the hospitalityindustry as she explained: “Success in thehospitality industry rests on attention to detail,whether in the soft furnishings and music in thelobby, the thread count of bed linen, or theambience of an outdoor terrace. The HotelAwards recognises and rewards the region'sfinest initiatives and through this, constantlyhelps to elevate standards in the industry'.

To register for The Hotel Show to gainunmatched access to the world's leadingsuppliers in what is set to be the mostimpressive hospitality industry event in theMENA region, or to apply for one of theaward categories please visitwww.thehotelshow.com.

KEY CATALYSTFOR HOSPITALITYINDUSTRY

H O T E L & C A T E R I N G


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Since the launch of the Elegance Lilynapkin, many restaurants have replacedtheir linen napkins to this convenient and

high-quality alternative. Duni now launchesthree new colours to the already broad colourpalette, which will make it possible to matchElegance Lily with even more styles, menus andoccasions.

Duni Elegance Lily has proven popularamong restaurateurs and caterers who wantthe elegance of a linen napkin without thedrawbacks, such as laundering, starching,mending and ironing which all takes time andadd costs. Single-use napkins also have abenefit from a hygiene perspective. “EleganceLily is made of a revolutionary material whichis ideal for advanced foldings, and giveguests the look and feel of linen”, FredrikWahrolén says, Communications Manager,Duni.

Three new coloursWith the three new colours for 2011 -

coral pink, dune and mango - the colourpalette now consists of 11 colours fordifferent styles, menus and occasions. Thethree new colours will help restaurateurs andcaterers creating an even more excitingcombinations. Coral pink will create afeminine atmosphere, and dune a moresophisticated touch. Mango will put anunforgettable splash of colour on the table,and goes with anything natural.

Elegance Lily is the most advanced, premiumalterative to linen napkins on the market. Theyare made of a revolutionary material featuringlinen shimmer and embossing which makesthem easy to be mistaken for linen napkins. Byusing Eleagance Lily, colour shades will be thesame no matter how many napkins that areused. For coloured linen napkins, colours tendto vary since they have been washed manydifferent times.

Elegance Lily is FSC-certified, which ensures

products are sourced from responsible forestsources.

For more information please contact:Fredrik Wahrolén, Communications

Manager, Duni ABTelephone +46 734 19 62 [email protected]

ELEGANCE LILYNAPKINSFROM DUNI



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Frymaster Corporation is the market leader incommercial fryers -- the choice of the world'slargest, foodservice chains. It began in

1935 when Company founder, P.F. Ratcliff, builtthe very first Frymaster fryer around theadvanced principles of the open frypot and themaster jet burner. Since then, Frymaster has ledthe industry in product innovation such as thehighly efficient infrared burner and fullycontrolled, programmable cooking. Industryfirsts such as computer controlled frying, built-infiltration of shortening, high efficiency fryersystems, and space-saving, under-fryer automaticfiltration are further examples of innovation atwork for the benefit of the foodservice industry.Precision is the essence of Frymaster quality.

Precision in manufacturing a superior designproduces the level of performance, reliability,and durability our customers have come toexpect from Frymaster.

Methods such as just-in-time manufacturing areutilized to improve both the component qualityand on-time delivery, while keeping finishedproduct lead times to a minimum. Statisticalprocess control and employee involvementpractices are ways of life on the factory floor.Both have a dramatic, positive impact on theconsistency of product quality. These and otherhigh technology processes are employed toassure the most advanced products available.

Frymaster, LLC is committed to leading theway. Our research and development teamscontinue to push forward, fulfilling the promiseof quality and innovation inherent in those firstbold steps taken so many years ago.

As restaurant operators are pressured to domore with less, Frymaster's state-of-the-artequipment can help improve profit margins withlabor- and energy-saving features, contribute togreen and sustainability initiatives, safeguardworkers, and move customers toward healthiereating. Fymaster offers a complete line ofsuperior quality commercial deep fryers for thefoodservice industry in both gas and electricmodels.

Frymaster's GREEN family of fryers areenvironmentally friendly, offering green benefitsthat range from reduced oil use to using lessenergy to operate. Reducing the amount ofused oil introduced into the waste steam andincorporating industry-leading energy efficiencytechnologies has helped Frymaster fryers meetand exceed federal ENERGY STAR efficiencystandards.

Frymaster's new OCF30 Oil ConservingFryers use 40% less oil, 10% less energy anddeliver the same outstanding performance asfryers almost twice their size.

OPEN FRYPOTAND THEMASTER JETBURNER

Mareno Ali SpA is a well establishedbrand in the production of systemsand equipment for professional

kitchens. The company has been on the globalmarket since the early 1900s when itdeveloped exclusive skills in the highlyspecialized fields of the navy, mobile modularunits and custom made systems.

In 1996 Mareno brought this expertise toAli SpA, a group that has brought togethermore than 66 established names in the sectorand is one of the best internationally in termsof production and distribution capacity, aswell as turnover.

Our company now owns a production siteof 22,000 m2 between two plants able toboast a high level of automation, respondingto a market where customized productionalternates with and increasingly replacesstandardized solutions.

Our brand covers 3 preparation ranges, 4cooking ranges, refrigeration, washing anddistribution lines and, with the support of thebest firms in the Ali Group, Marenoguarantees conformity with all the applicableregulations and a high level of productionefficiency, in the case of single items as wellas complete turnkey systems. To chooseMareno products is to count on theassurance of skilful design at the service ofthe distribution network and on the efficiencyof a national and international servicenetwork.

The best of refrigeration from MarenoThe range is divided into cabinets,

refrigerated tables, salad containers, pizzatables and meat-trays made from materialsand in ways aimed at achievingcompetitiveness in terms of costs, maintainingsustainable consumption, and at guaranteeingthat food products are kept according to thecurrent norms regulating the sector.

The company offers complete line devised

to optimize space in the kitchen and fororganizing one's time and the work involvedin preparation, washing and conservation.These products include work tables, counters,special tables etc.

Cooking with MarenoPerfect for catering on a large, medium or

small scale, Mareno's kitchen are the result ofmany years' experience and researchbringing together aesthetics and safety,efficiency and savings. The four cookingranges respond to all requirements in terms ofservice and performance, as well as strengthand durability. We are talking aboutcombination and convection ovens that aresimple to use, reliable and safe.



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COMPLETEPROFESSIONALCATERINGEQUIPMENT

For more than 130 years Haupfer has beenproducing user-friendly products and systemsfor the international market. Julius Hupfer laid

the foundations in 1870, concentratingexclusively on wire processing at that time.

The company continually grew and over thecourse of decades successfully specialised in thethree major business areas commercial cateringequipment, medical technology and wire workstechnology. The international acceptance of theHUPFER® brand has resulted in the setting up ofbranches and agencies in over 20 countries ofthe world. The HUPFER® business model isaimed at maximising customer benefits and isthe basis of the international entrepreneurialsuccess of our business.

“For many decades our overseas customershave been benefiting from permanentcommitment to top performance in development,design and production which at HUPFER® takeplace in an environment of the highest

motivation of partners, enthusiasm and teamspirit”, says a company spokesman.

“We see the complex specialist knowledge ofour staff as fundamental to our success. Withconstant research and response to marketconditions we create high-performance andcustomer focused products and systems at thehighest level. In addition to this, we carry outconsumer tests in our own marketing centre andoffer our customers continuous training courses andseminars in order to show them the great benefits,the efficiency and the economy of our products”.

Haupfer offers a wide range of traditionalproduction solutions for cooking and baking,the optimum linking of the logistic functionsStorage, Transportation, Preparation,Organisation, Distribution, Keeping Warm,Keeping Cold, Regeneration and Servingcontributes to building a complete process chainin every commercial kitchen.

”As specialist in kitchen logistics we are yourpartner for an economical, sensibleconfiguration within your commercial kitchen.Our products and systems are developed underthe guideline of highest user friendliness andcontribute to simplification of work andprocedures as well as increase of efficiency”.

Mobile ISOBOX® model series - heated,cooled or regular modules.

The mobile ISOBOX® model series comes invarious designs to ensure that a suitable modelis available to meet every requirement. Thebasic idea behind the trolleys is that individualboxes can be joined together one top of oneanother (vertically) or next to one another(horizontally) to form one unit.

Modular tray trolleys, manufactured from high-quality stainless steel, with double-walled wingdoor, 270°swivel. Clearance = 115 mm. Withvertical push handles at the trolley corners so thatthe trolleys can easily be manoeuvred when thedoors are open. A standard transport latchsupports safe transport. Mounted on 2 swivelcastors with brake and 2 fixed castors ingalvanised housings, Ø 160 mm. Also fitted withbumper at bottom frame. All models are availableon request with a 95 mm or 105 mm clearance.



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SPECIALIST IN KITCHENLOGISTICS

The ShowMaster Vertriebs GmbH is asubsidiary of Muhlack Kiel GmbH. Bothcompanies are based in Kiel, northern

Germany on the Baltic coast. Since more than25 years, the ShowMaster display cases aremanufactured by Muhlack Kiel GmbH and aresold wolrdwide by ShowMaster VertriebsGmbH. The company Muhlack Kiel GmbH wasfounded in 1931 as a carpenter and is todayworking in the fields of interior furnishing,metal, refrigerating furniture and roomacoustics systems with more than 80employees.

In 1986 we developed a round display caseby order of a customer. The result was not onlya satisfied customer, but also the conviction,that this product idea can also be successfullyoffered to a much wider clientele. Today wehave delivered ShowMaster refrigerateddisplay cases to more than 60 differentcountries all over the world. We are offeringthese refrigerated display case in two differentsizes and our customers include companiessuch as Emirates Airlines, Lufthansa,Volkswagen AG, Unilever, PizzaHut, Stena Lineand many national and lots of internationalhotel and catering companies.

The ShowMaster is a salad bar, breakfastbuffet, dessert showcase and much more. As arefrigerated display case for food productswhich are to preserve their appetizingly freshappearance and taste even after hours, it canbe used in a variety of ways. The steplesslyadjustable acrylic hood offers effective hygienicprotection in every position.

The ShowMaster is suitable for all foodproducts and guarantees a long lastingdelicious freshness.

Major features� Accessible from all sides, ShowMaster is

always an attractive center point.� Finish: various colours, wood veneer,

laminate, metal surfaces.

� Contract cooling, air circulation cooling� Extensive accessories for food presentation� Durable and maintenance-free, easy to clean � Energy-efficient, LED lighting� Acrylic dome functions as a cover and a

hygienic barrier, movable by electric liftingdevice.

� Plug and play, integrated cooling machine,mounted on castors.

� Integral drain allows the use of ice� Compliant to international hygiene and

safety regulations (TUV, CE, HACCP)



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REFRIGERATEDDISPLAYCASES

Singapore. It was a spectacular occasion tocelebrate a truly remarkable product - thedate was Monday, 16 April 2012, and

the occasion was the world premierepresentation of MEIKO's new M-iQ series to aninternational industry audience. MEIKO unveiledan entirely new definition of professionaldishwashing technology for the cleaning ofcrockery, cutlery and glassware. Known as M-iQ, it is clearly set to radically overhaul theglobal dishwashing industry.

MEIKO's new M-iQ series does not set out tooverturn everything that has come before it, butrather to offer a tremendously superioralternative to something that was working well,and to present the results of five years ofresearch based on the feedback and experienceof MEIKO's industry partners. In fact, it was thisdialogue with key partners that helped MEIKOengineers to come up with such a startling newdevelopment. What Meiko presented at TheRitz-Carlton Millenia Hotel was nothing short ofa completely new dishwashing philosophy,summed up in the memorable phrase: “Perfect isnot enough”.

Over the course of its 84 year history,MEIKO has always been ahead of its time, andnow the Germany-based company is onceagain ushering in a new era of commercialdishwashing. In the style of previous innovationssuch as conveyor and basket transport systems,this new development promises to make history.

MEIKO will be graduallyphasing out its popular

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MEIKO M-IQ:WORLDPREMIERETAKESINDUSTRY BYSTORMMEIKO'S NEW M-IQ SERIES DOES NOT SETOUT TO OVERTURN EVERYTHING THAT HASCOME BEFORE IT, BUT RATHER TO OFFER ATREMENDOUSLY SUPERIOR ALTERNATIVE TOSOMETHING THAT WAS WORKING WELL,AND TO PRESENT THE RESULTS OF FIVEYEARS OF RESEARCH BASED ON THEFEEDBACK AND EXPERIENCE OF MEIKO'SINDUSTRY PARTNERS.

B-Tronic and K-Tronic series. The new M-iQtechnology actually comprises a number ofdifferent improvements, enhancing manyfeatures that were already firmly on the righttrack and will be the generation ofmachines of the future. And one of themost exciting points is that M-iQ helpscut operating costs by around 30percent.

Managing Director Burkhard Randelexplains how this is achieved withoutsacrificing quality: “M-iQ technology offerssustainable solutions for all eventualities.Our goal is to make things clean, ensuringthat people can eat safely with plates, knives,forks and spoons and drink safely from glassesand cups. But on top of that we have taken onthe responsibility of helping to protect our blueplanet - across all continents and multiplegenerations. That is why we feel compelled tobuild appliances that make the best use of allthe resources available to us - with the emphasisfirmly on choosing the wisest and most sensibleapproach in each case. The company's motto“MEIKO - The Clean Solution” reflects thesebeliefs. We see cleanliness not just as a feature,but as one of our values. It encompasses freshideas, organised structures, hygienic results,eco-friendly technology, flawless quality and fairpartnerships. MEIKO offers its customers what isby far the most comprehensive and highly-skilledsales and service network in the industry.”

And that is what makes the startlingly uniqueM-iQ concept so special. The order in which thebenefits it offers are listed has nothing to dowith their individual value - each of the benefitsis a technical highlight in itself that represents amilestone in the new arena of dishwashingtechnology:

M-iQ provides all-round maximum cleaningperformance while keeping consumption to aminimum. MEIKO has packed its M-iQappliances full of innovative technology andcleaning techniques, allowing it to meet bold,future-oriented requirements such as providingsuperb, hygienic cleaning results whileconsuming minimal resources thanks to a raft ofnew processes coupled with its unique 'M-iQ M-Filter' active wash water filter system. MEIKO'snew M-iQ multi-tank conveyor dishwashers aresetting sensational new standards in terms oftheir efficiency and hygiene. And anotherbenefit is the saving of the running costs whichwill increase in the future.

M-iQ is based on a platform concept thatyields previously unheard of levels of flexibilitywhile enabling highly cost-effective production.By assembling M-iQ machines from individualmodules and adjusting their height and width asnecessary, MEIKO can adapt the system to caterto the needs of virtually any location. Byswitching the conveyor system in the modules,an M-iQ machine can be employed as either aconveyor or basket transport system.

A completely new airflow system that guidesthe air against the direction of conveyancemakes the very best use of energy resources.This holistic design makes a heat pumpsuperfluous from both energy and airconditioning perspectives.

Operation, documentation and servicing areall greatly simplified by a new control systemfeaturing modern interfaces (Bluetooth plus theoption of GSM/GPRS) and a glass display withan intuitive user interface, and the incorporatedcomputer software can be updated as required.

One of the most impressive highlights of theM-iQ concept is the machines' self-cleaningcapacity. The only items that require some minormanual cleaning after the fully automatedcleaning cycle are the wash pipes and screensand all items which need to be washedmanually are coloured in blue to recognizethem directly - and that means you always havea clean machine ready to start work the verynext day.

Our wonderful world - our extraordinary blueplanet - now boasts one more technical highlightfor us to admire: M-iQ from MEIKO.

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“All great projects start with a dream”.Like that of Mr. José ValerianoGonzález. His goal was to bring one

of the most valued products from the realm ofgastronomy, to dining tables all around theworld, under the trademark TAJ-MAHAL. Thatdream has already lasted for 100 years…

His son, Luis Valeriano González, started in1951 a successful export business by introducingthe brand in several international markets.

In 1958 the headquarters were moved toBarcelona, and it was in 1984 that the brandSAFINTER was created and the family’s thirdgeneration joined the company. Today, IsabelGonzález runs VALGOSA, the company’s current

name, an acronym of Valeriano GonzálezSaffron.

SAFFRONSaffron is also known as “red gold” or “queen

of the spices”. It is easy to understand whysaffron is so highly valued the world over, giventhat it is necessary to harvest 160,000 flowers toobtain just one kilo of the spice.

As a culinary spice it contributes to a largenumber of recipes from the finest internationalgastronomy.

Its health benefits have been widely studiedand scientifically proven.

In the Arab countries of the Gulf, saffron is

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VALGOSA: PROVIDING THE FINESTSAFFRON FOR 100 YEARSTAJ MAHAL & SAFINTER

used in many ways , but always associated toluxury and celebrations.

QUALITYThe González family boasts 100 years of

experience dedicated to guaranteeing the highestquality in each and every one of our products.The secret lies with our staff, specialised inselecting the finest elements from each harvest.

Our constant pursuit of quality led us topromote the creation of the international standardISO 3632, where we collaborate as the Spanishrepresentative.

At VALGOSA, S.L. we guarantee thepreparation, supervision and commercialisationof our product range in accordance with the moststringent quality and control regulations, as setout in ISO 9001 : 2008. Traceability andhygiene are also ensured , from cultivation rightup to the consumer, for both saffron threads andthe ground forms.

It is in the laboratories where the most advancedtechnology is placed at the service of quality.

Due to its great value, the spice hasundergone numerous adulterationsthroughout history. It has been mixedwith natural or artificial substances thatimpair its qualities, change its flavourand that can even become toxic orhazardous to health.

This is the story of a spice, asdelicate as it is demanding, whoseessence is shared by us at VALGOSA.A history where tradition andmodernity live side by side in the mostprestigious, saffron brands: TAJ-MAHAL andSAFINTER.

VALGOSA, when only the best will do.

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Copyrights for the photographs appeared in the article are reserved byValgosa S.L Spain.

Casa Santiveri, a centenary companyfounded in 1885, and a pioneer in thefield of natural foods and dietetics in

Spain, emerged for entirely humanitarianreasons. It was his immense love for life andgreat fighting spirit which helped JaimeSantiveri overcome a seemingly incurabledisease.

The founder of Casa Santiveri knew how toconvey this same passion for mother nature tohis family and transmit the knowledge he had itgleaned from her so that this knowledge couldbe used to protect health and welfare. Hiscommitment to constant research enabled thebest dietary products to be created, developed,perfected and selected.

There are now three generations of thisfamily who strive daily to provide the best innatural and dietary foods -three generations ofa family united in their efforts and commondream of health for mankind.

The founder's fourth son, Santiago SantiveriMargarit, who led the family company formany years, continues to hold his position ashonorary president of the company, with his 98years of age. He still comes to the factory inBarcelona every morning.

For Santiveri, research and development arenot only vital to launch new products, whichare original, efficient and secure; but also toimprove the existing products. By usingtechnological and raw material innovations, weachieve a bigger and better nutritional balanceof our products and develop complements fordiets with new generation ingredients whichhelp maintain consumers' welfare.

Santiveri's production policy is focused onthe development of different ranges of productsaddressed to specific population sectors, withspecific nutritional requirements; but also to

people who want to maintain a healthy lifestyle. In order to achieve these objectives, weare provided with our own laboratory,equipped with the highest technology, and witha technical team who are committed ininvestigation and development, familiarizingwith new tendencies and new studies thatappear day after day.

The R+D and the Control and QualityManagement laboratories are centralized in theBarcelona plant. Working in them, there arearound 30 technicians. There is also a smallinvestigation and control laboratory in our plantin Penafiel which is charged of covering theday to day necessities that may occur in theproduction process.

Our main concern at Santiveri is, at alltimes, to keep the natural balance andnutritional value of our products. The latest andmost advanced technology is used at our plantsenabling us to fully vouch for the entireproduction process.

S P A N I S H F O O D U P D A T E


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NEW GOALS INTHE FIELD OFNATURAL ANDDIETARY FOODS

VEGA MANCHA is the internationalbrand for QUESOS VEGASOTUELAMOS, Spanish producer of

Manchego, pure sheep milk cheese, located inthe heart of La Mancha. Respecting traditionsand highest quality processes, Vega Manchahas innovated, creating new original flavours.Furthermore, this company distributes a widerange of other Spanish DOP cheese varieties(cow, goat, sheep and mixture).Our selectionincludes Rosemary, Gran Reserva, Raw milk,Blue cheese, bûches, desserts and other dairyspecialties.

Since 1985, cheese from VEGASOTUÉLAMOS has been produced in a smallhouse next to Sotuélamos river (Albacete,Spain) and, in a short time, the demand of theproduct increases in importance and number.That situation led to extend the factory andmachinery. Later, the company was convertedinto the current company. However, thebeginnings of the factory were difficult, butfollowing up the traditional ways of makingcheese and paying great attention to imageand marketing, the company could create newproducts (Gran Reserva or soft cheese only withsheep milk) and increase the sales. Due to sucha growth in sales, the company had to beexpanded again.

Today, cheese from VEGA SOTUÉLAMOS isexported to more than 30 countries over theworld and the quality of the product has grownevery year. All of this has been made possibleby all our hard and honest workers in thecompany.

The Manchego Cheese comes from the LaMancha region and it is produced withManchego sheep's milk, which feeds on a verywild vegetation typical of its rough climate.With a maturation of at least sixty days, theattempt to produce Manchego cheese outsideour country have not been successful, as theclimate and feeding factors cannot bereproduced outside the La Mancha region.

The Manchego cheese concentrates all thenutritional properties of milk. With a highproportion of proteins and vitamins A,D, and E,(essential in the metabolic processes such asgrowth, conversation of tissue and absorptionof calcium). 100 grammes of cured Manchegocheese a day can over 65% of the calciumneeds of our organisms and it is speciallyrecommended after the menopause.

It is suitable for those who cannot ingest milk

due to their intolerance to lactose (which isdestructed in the fermentation process). Itsmagnesium content helps fixing phosphorus inteeth and bones, acts as a natural laxative andprevents the formation of kidney stones.

Immediately after the milking process thesheep's milk is analysed and then selected. It isstored and transported at 40oC to theprocessing plant where it is heated up to 300oCand coagulated by means of natural rennet.

The coagulated milk is cut into tiny pieces ofcurd (the solid part of milk), and separatedfrom the whey (the liquid part of the milk).Thecurds are then wrapped in a muslin cloth andput into moulds. A black seal made of casein(a milk protein) is put in place in order toidentify each cheese with a number and series.



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SPANISHPRODUCER OFPURE SHEEPMILK CHEESE

Foment Agricola de Les Garrigues, s.a.is nutprocessing company specialized in theculture, process, elaborated and

packaging dried nuts. His beginnings go back

1982, initiating the first plantations ofpistachios in the Iberian Peninsula.

The Adventure of the pistachio continuedwith that of the walnuts and at present with theselection of the best crops of the whole widerange of dried nuts, to be able to serve the bestquality of nuts.

In our plant we are selecting the fruits,calibrating, toasting, frying,salted, caramelizing,packing in vacuum andprotected atmosphereto be able to supportquite the freshnessand flavor of the nutsup to hisconsumption.

In our companywe are always inconstant improvementand because of it thisyear we are preparing the certificationISO9001 and ISO22000.We look for thequality, the service and to satisfy our clientstaking to his taste the exquisiteness of the bestdry nut.



34

FROM OURORCHARD TOYOUR BODY

Spanish cuisine has been on the rise for the last decade, thanks to culinary superstars such asCatalan chef Ferran Adrià. Now, it is making waves in Asia, spawning the opening of manySpanish tapas joints and inspiring fusion cuisine.

Leveraging on the growing appetite for authentic Spanish fare in the Far East, a tradeshow onfood products and ingredients will make its debut in one of Asia's most vibrant lifestyle hubs —Singapore. The inaugural edition of Delicioso Spain will be held at Suntec Singapore from 1 to 3November 2012. Delicioso Spain 2012 is organised by MP-Fira International, a joint venturecompany set up by two established exhibition organisers — Fira de Barcelona of Spain, and MPInternational of Singapore.

Mr Josep Lluís Bonet, President of Fira de Barcelona, said, “As the only dedicated exhibition inAsia that focuses on Spanish food and beverages, Delicioso Spain is an excellent marketing platformfor Spanish producers eyeing the Asian market.

“The staging of the exhibition is in recognition of the fast growing interest in Spanish food andbeverage products and services. This can be seen from the increase in food exports destined for theAsian market.”

ASIA'S FIRST SPANISH FOOD ANDBEVERAGE TRADE SHOW

According to a recent report, the Germanconfectionery industry is reporting an upturnin exports. The total volume of exported

confectionery products in the first six months of2011 was about 812,000 tonnes, an increase of4.5 per cent compared to the same period in2010. Exports to non-EU countries increased in thesame period by 6.2 percent, an above averageresult, and reached a total of 129,000 tonnes. Andthere was even a 15.7 per cent increase in turnoverfrom exports to non-EU countries.

G E R M A N U P D A T E


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GERMANCONFECTIONERYINDUSTRY ISREPORTING ANUPTURN INEXPORTS

Food Business magazine journalist Shibu Varughese (second from left) withother delegates at German Confectionary Association Office).

The German confectionery industry plays a leading role in the food sector, contributing around 10% to the total sales of the food industry. It is particularly characterised by its strong focus on exports.

In order to provide the latest developments in the German confectionary sectors to Food Business Magazine readers, our journalist Shibu Varghese was invited by the Federal Ministry of Food, Agriculture and Consumer Protection to take part in the international press tour organized by the DEULA Nienburg Educational Centre, Germany.

During the four-day tour in Germany, our journalist got acquainted with the most modern technologies used in the German confectionary industries, visited leading confectionary production facilities such as Zentis in Aachen, Viba in Schmalkalden, Coppenrath in Geeste, and Niedregger in Lubeck.

Viba: Over 100 years oldtradition of producing sweets

The Secret of Viba's success lies in theircompetence that is based on a more than100 years old tradition of producingsweets. The recipe and quality of the VibaNougat Classic praline bar has remainedunchanged since 1920. Hazelnuts chosenfrom the best origins and latest harvests arefreshly roasted in - house and then groundup in a very special and thorough waytogether with other ingredients like cocoamass, sugar, milk powder and vanillin. Thatis why Viba Nougat praline bars are soextraordinarily fine and melt so tenderly inyour mouth

Today, Viba employs more than 130people, uses state-of-the-art machines and isvery innovative in meeting ever newconsumer needs. And the Viba NougatClassic praline bar is available in differentpackaging formats including original 50gbar, A 3-piece pack (3 x 50g bar) and amini bag (10 x 10g).

Guinness Record: In 2000 Vibaproduced the world's biggest praline bar - itweighed 750 kg and was 3 meters long,which corresponds to 15,000 usual 50gViba Nougat Classic praline bars!

The winner: In a blind tasting session,Chefs and Confectioners of well knownGerman hotels voted viba's praline Number1! “That is how a praline product shouldtaste”, was their unanimous praise.

In addition to viba Nougat Classic, thereis a whole range of viba praline productsavailable: Viba Praline Crisp Bar, VibaRoyal Praline Bar, Viba Dark & Light pralinebar, Viba Almond praline bar and also VibaDark praline bar!

Coppenrath : focusing on thefine art of bakingThe love of baking lies in the Coppenrathfamily, a family which is now in its sixthgeneration. “For nearly 200 years we havefocused on the fine art of baking, somethingwhich we share with customers in over 40countries worldwide,” says Andreas Miksch,Chief Sales Manager.

The combination of finest ingredients,delicate baking and expert craftsmanshipcontributes to a guarantee of first class bakedgoods. Over the decades our productiontechnology and an excellent logistics servicehave seen us continue to meet increasedcustomer demands and respond to their wisheswith total flexibility.

The slogan “ Honour theold, embrace the new''encompasses ourphilosophy: We still baketoday to the originalrecipes and developcontinuously new productsfor our consumers. That'swhy our premium biscuitsalways taste so good.

“Since six generations,we have been devoted tothe fine art of biscuitbaking and enjoying. Ourconstant search for newproduct innovations hasresulted in the developmentof a process that enables us to turn biscuits andcookie drops into various granulate forms orbiscuit pieces. Whether it be light or darkbiscuit, plain chocolate, Amarettini, caramel orSpeckulatius pieces — it is now very easy tocreate new product ideas.”

With bit of imagination, anything ispossible- for ice cream, muesli, pralines,biscuits and chocolate. Our sample casecontains 24 biscuits granules — what you cancreate out of it — the possibilities areunlimited. Simply “invent” a new product line,put it on the market and fill trade andconsumers alike with enthusiasm.

Niederegger stands for finestmarzipanThe success of the Niederegger brand datesback to 1806. With his confectionery inLubeck, Johann Georg Niederegger started his



37

own business, gave it his name and created therecipe for Niederegger marzipan, which is stillas incomparable today as it ever was.

In 1822, the successful entrepreneurpurchased the original Niederegger branch inLubeck's Breite Strabe, which has been home toCafé Niederegger'' ever since.

Since the beginning, the Niederegger hasstood for marzipan of highest quality. Led witha sense of tradition and passion, Niederegger -now in its seventh generation - produces awealth of specialty marzipan and confectionerylike no one else.

For many years, Café Niederegger hasbeen something like an institution in Lubeck andis situated at the heart of the city, opposite thehistoric city hall steps.

Alongside the famous Niederegge nutgateau and a wide variety of other bakedcreations, there are more than 300 marzipandelicacies available for purchase. TheMarzipan Salon on the second floor takesvisitors on a long journey through time thatpresents almond-based specialty from itsoriental beginnings right through to its arrival inLubeck.

The secret of Niederegger marzipan lies inthe closely guarded, traditional recipe, whichresults in the perfect mix of almonds, sugar anda secret ingredient similar to rose water.

Only ingredients of highest quality are used -such as exceedingly aromatic Mediterraneanalmonds.

Even today our marzipan is roasted intraditional cauldrons and our daily production

is still overseen by a master confectioner justlike it used to be during Germany'sindustrialization.

“Our marzipan loaves encased in a finechocolate coat and our marzipan classics -small bite-size pieces in different kinds ofmarzipan covered with different types ofchocolate - are in season all year round”.

Niederegger products are great gift ideasdue to their top quality. By giving aNiederegger gift, you are not just ensuringmoments of exquisite pleasure with a unique,premium product, but also a little bliss too.

No Christmas or Easter is a complete withoutNiederegger, the brand which stands forconsistency. Many have grown up with ourproducts. That is why Niederegger offers suchextensive Christmas and Easter ranges.

As much as we believe in and adhere totradition and continuity, this does not mean thatNiederegger is not open to change or fails tokeep abreast of new trends.

Constant product innovations and inventiverecipes allow for more variety and growthopportunities.

Marzipan is also a popular flavor in otherforms. The unique taste of Niedereggermarzipan is also available as a creamy liqueuror hot beverage.

Zentis: Leading fruit processingcompany in EuropeZentis is one of the leading fruit processingcompanies in Europe. It specializes in therefinement of fruits and other natural rawmaterials. The Zentis brand is well known toconsumers as a manufacturer of fruits jams andfine marzipan specialties. However, theAachen-based company is also a dependableand innovative partner for the internationaldairy industry and it also supplies theconfectionery and bakery industries. Zentis is



38

Journalists visiting Niederegger facility.

structured in four divisions: fruit preparations fordairy products, fruit preparations and pastesfor baking and confectionery products, sweetspreads for bread, and confectionery.

In 1893, Franz Zentis set up a business forcolonial goods in Aachen. In 1900, hedeveloped the idea for the first Zentis jamsmade from dried apricots and sugar. Sincethese early beginnings, Zentis has beenexperiencing an almost continuous trajectory ofgrowth. In 1954, the product range wasexpanded by a range of high-qualityconfectionery, and fruit preparations for thediary industry were added in 1960. A newconfectionery manufacturing facility was built inthe Eilendorf district of Aachen to celebrate thecompany's centenary, and substantialinvestments were made at the main plant inAachen during 2003/4. The companycontinues to be family-owned.

Sales amounted to some 611 million Eurosin 2009. 65 percent were attributable to fruitpreparations, 23 percent to spreads, ninepercent to confectionery and three percent tobakery fillings. The annual processing capacityof zentis amounts to 450,000 tons, of which300,000 tons relates to fruit preparations,100,000 tons to sweet spreads, while 25,000tons each are bakery fillings and confectionery.Today, we are a major player in globalmarkets. The proportion of exports was 34percent in 2009.

Approximately 1.300 people work at thehead office in Aachen. There are also branchoffices in Poland, Hungary, Russia and the USA,and a representative office in China. A total of580 employees work for Zentis abroad.

“This is our biggest and most importantdivision. Zentis develops and produces premiumfruit, vegetable and cereal preparations for thefood processing industry,” says Karel Alexander,

Director International Brands. “Our products canbe found in many areas, including yoghurt andquark pots. They also form part of desserts andpremium baking products. Our mission is to bea business -to -business specialist deliveringsuccessful and tailor-made products solutions.We are also committed to generating new ideasat national and international level. Ourproduction facilities feature advancedtechnology and robust quality control extendingfar beyond standard procedures.”



39

F R E S H P R O D U C E


40

Veiling Hoogstraten is a cooperativeorganisation, uniting about 300strawberry growers that are dedicated to

deliver delicious and high quality strawberries.Hoogstraten® strawberries are the pride of theauction. Over the years, Veiling Hoogstratenhas built a strong reputation in fruit andvegetables far beyond Belgium's borders. Wehave become one of Europe's leadingproviders of high quality strawberries, withmore than 27,5million kilos of strawberries in2011.

Hoogstraten® strawberries have become abyword for quality in Belgium and abroad.Only companies and products which pass theextremely strict inspections during cultivationand on delivery will qualify. That is because theHoogstraten® quality label guaranteesenvironmentally friendly cultivation, and respectfor nature and humankind. At Hoogstraten®,the watchword is top quality.

Our strawberry growers take a lot of pridein their work. Both the experienced grower andthe young entrepreneur focus their experienceand effort on carefully picking, selection andpresentation on the basis of size and shape.The growers meet the most important qualitylabels, such as GlobalGap and many others.

Quality control is very strict and the coldchain is maintained throughout the transportprocess to guarantee maximised storage life.Hoogstraten® has an extremely reliable,custommade track and trace system whichenables us to conduct a correct and accuratecustomer service. Hoogstraten® strawberries areavailable from the beginning of March until thebeginning of January with production peaks in

May-June and September-October. Our mainvariety is Elsanta, which is also our mostsuccessful variety. Elsanta is a red and verytasty strawberry with a good shelf life. It has ared conical shape with a small sepal.

Promotion: highly irresistiblethroughout the world

Hoogstraten® strawberries are not onlyenjoyed in Belgium, but also beyond ournational borders. So sweet, so sunblessed, sototally yummy… Everyone loves them. That iswhy in our promotional campaign we showpeople from all over the world who cannotresist Hoogstraten® strawberries. For young andold, from the North and the South: strawberriesare highly irresistible … only if they are fromHoogstraten®.

We are continuously exploring possibilitiesfor new markets and several new opportunitiesarise regularly. Since 2010 Veiling Hoogstratendirectly delivers strawberries to a local partnerin Dubai. The strawberries are intendedprimarily for restaurants, hotels and events inthe surroundings of Dubai and Abu Dhabi. Ourpartner in Dubai is Fresh Express L.L.C.Moreinformation on www.freshexpressint.com

Want to find our more about ourstrawberries? Visit www.hoogstraten.eu

You can find us at WOP 2012 in Dubaifrom 19-21 November 2012. Take a visit atour stand to discover our world of berries.

For more information please contact:Jan EngelenVeiling Hoogstraten cvba, Loenhoutseweg

59, 2320 Hoogstraten, Belgiume-mail: [email protected]: +32 3 340 02 11



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HOOGSTRATEN®

STRAWBERRIES,WORLDWIDEIRRESISTIBLE



42

Helwan Export is one of the largest exportcompanies in Egypt and the Middle Eastspecializing in exporting fresh vegetables

and fruit to most European countries.Helwan Export has been established in the

growing market of Egypt for over 30 years.What allowed us to reach and maintain thisgrand position within the industry is our longand valuable history and experience. Inaddition to the awarding of the Global Gapand BRC Certification in both our farms andpacking stations in the year 2000.

We have got the great blessing of naturallyperfect warm weather, fertile soil, beside theuse of sophisticated technology to optimizeconditions for the growth of our high qualityproducts.

Starting from the selection of properseedlings, day one of soil preparation soilseeding, irrigation, green houses, requiredchemicals till harvest time, each product ismonitored and evaluated to ensure the qualityand expectations are met.

Our products are professionally controlledthrough the use of modern technology,according to their specific requirementsincluding pre-cooling, handling, and packing;either in cartons, sachets or pallets.

We continuously improve all aspects ofperformance by adhering to our qualitymanagement system planned and developed tomeet international standards.

ACTIVKozietulskiego 1705-622 Belsk Du y

Poland

Tel/fax +48 48 66 10 142/[email protected]

w w w . a c t i v . c o m . p l

QUALITY IS THEKEY TO OURSUCCESS

food business magazine april june 2012

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