food business magazine sept 2014

S E P T E M B E R 2 0 1 4I S S N 1 7 5 5 - 0 9 3 9

07-10 SEPTEMBER 2014, RICEC, RIYADH

VISITUS

AT

USAGANEYA INTERTRADE COMPANY LTDLIBERTY GOLD FRUIT COMPANY LP55/74 Latphrao 88, Wang Thonglang

Bangkok, Thailand 10310Tel: (66) 2 539-2757 Fax: (66) 2 539-2733

E-mail: [email protected] www.usaganeya.com

SEPTEMBER 2014

Editor Matt Matthews

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 Kolakadan

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 isdesigned to serve the fast growing Food,Fresh Produce, Ingredients, Bakery, Hotel,Hypermarkets, Restaurants & Cateringindustries in the Gulf and Middle Eastregion by providing the expert informationto our readers in our four comprehensiveissues in a year. It is circulated through outMiddle East region and world wide inaddition to the extra distribution at variousfood, catering & hotel events, fresh andperishable shows. The magazine provideseditorial coverage on a wide range of topicswhich are of interest to industryprofessionals. Food Business Gulf & Middle East is a sisterpublication of Gulf Agriculture. Printed & published by Matt Media© Intl. Ltd.(U.K.) 2014

NEWS PAGE 04

SAUDI AGRO FOOD PREVIEW PAGE 16

FOODEX SAUDI PREVIEW PAGE 18

GULFOOD MANUFACTURING PREVIEW PAGE 20

COFFEE & TEA FESTIVAL PREVIEW PAGE 24

STABILIZING SYSTEMS PAGE 26

INTERVIEW PAGE 28

DATES PAGE 30

WEIGHING & PACKING PAGE 32

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Cover photo courtesy: Hydrosol, Germany

DuPont First Ingredient CompanyIssued Probiotic Health Claim inEurope DuPont is the first ingredient company toreceive a probiotic health claim in Europe,further reinforcing the strength of sciencebehind its probiotics. In close collaboration witha major Swiss grocer, DuPont Nutrition &Health recently received approval fromSwitzerland's Federal Food Safety andVeterinary Office (FSVO) to market Danisco®HOWARU® Bifidobacterium lactis HN019™probioticas supporting digestion by reducingtransit time.

“DuPont Nutrition & Health applauds theSwiss authorities for approving a structurefunction claim on scientifically backedBifidobacteriumlactisHN019™,” said FabienneSaadane-Oaks, vice president Health andProtection, DuPont Nutrition & Health. “Despitethe regulatory challenges in Europe, DuPontcontinues to deliver scientifically proven dataon the efficacy of our probiotics.

This approval validates the strong evidencewe have on the link between digestive healthand probiotics - support for an importantmilestone that we hope prompts other countriesto follow suit. Digestive comfort is an importantbenefit for consumers globally, and thisapproval creates new opportunities for food,beverage and dietary supplement marketers topromote this benefit to consumers.”

Al Basel Consultancy announcesnew partnership with MandarinOriental Hotel GroupAl Basel Consultancy, a leading company inthe high-end hospitality sector and a member ofthe Al Basel Group, has today announced apartnership with Mandarin Oriental HotelGroup, the global luxury hotel brand, topromote its 44 hotels worldwide to their clientsin the Middle East and GCC.

The agreement was signed by MichaelHobson, Chief Marketing Officer, MandarinOriental Hotel Group and Basel Al Kasem,CEO, Al Basel Group. Alison Styles, Vice-President Sales & Marketing EMEA and AdrianHearn, Regional Director of Sales for theMiddle West, both from Mandarin OrientalHotel Group, also attended the event togetherwith Omar Al Kasem, Director of VIP accountsat Al Basel Group.

According to Al Basel Consultancy, the

tourism industry has seen a dramatic increasein international travel from both the Middle Eastand GCC region. With this new partnership, AlBasel Consultancy will work on promotingMandarin Oriental's unique services andfacilities to high-profile and discerning travellerswho are expecting high-quality standards andluxurious accommodation.

“We have always admired MandarinOriental hotels for their design, their tranquillityand their sense of arrival. The feeling ofrelaxation is further heightened by theextraordinarily refined Asian hospitalitydelivered by the Group's exceptionalpersonnel,” said Basel Al Kasem. “We are veryhonoured to welcome Mandarin Oriental HotelGroup as a key partner, allowing us to live upto our commitment of only offering the best toour customers.”

“We are delighted to partner with the AlBasel Consultancy group, which is a very wellestablished company in the travel industry.Mandarin Oriental Hotel Group prides itself oncreating bespoke, unforgettable experiences foreach and every guest, whether travelling forbusiness or pleasure. Al Basel consultancyclearly understands and shares our vision, andwe look forward to welcoming their VIPclients.” commented Michael Hobson.

Cocoa Acquisition Drives Strong Volume Expansion Barry Callebaut achieved a strong sales volumegrowth driven by the acquired cocoa business(+15.8% to 1,288,365 tonnes); on a stand-alone basis volumes grew +2.4% - in-line withglobal chocolate market. Strategic investmentsare paying-off, with significant volume growthin emerging markets and the Gourmet business. The integration of the cocoa business is ontarget, synergies confirmed. Sales revenueincrease based on Barry Callebaut's cost-plusmodel: higher raw material prices resulted inan increase in sales revenue (+22% to CHF4,318.7 million; +6.8% to CHF 3,782.7million stand-alone).

Juergen Steinemann, CEO of BarryCallebaut, said: "I am satisfied with our third-quarter volume growth which was driven by theacquired cocoa business, emerging marketsand our Gourmet business.

As we continued to focus on increasing ourproduct margins, we concentrated on selectivegrowth in developed markets. While the cocoa

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powder market remains challenging, we arevery satisfied with the integration of theacquired cocoa business."

New end-to-end it solutionreplaces stand-alone systemsFood and drink IT specialist CSB-SystemInternational has devised and installed a centralturnkey IT solution at the meat processing plant ofleading Belgium supermarket the Colruyt Group.

The new system meets the many detailedrequirements of the meat industry, and hasenabled Colruyt to replace all its previousstand-alone software programmes with a fullyintegrated system that delivers optimisedinformation and material flows for increasedefficiency and transparency.

The system features 50 software-controlled Ipoints around the factory which co-ordinateand control purchasing, cutting, batchprocessing, production, nutritional valuemanagement, quality management andtraceability. The system also covers businessprocess management and a documentmanagement system.

Mobile data entry enables staff in receiving,cutting, at the end of production, in thewarehouse, in picking and during stocktakingto input information directly using mobiledevices. These communicate with the centralsystem to ensure fast and error-free informationthat helps to deliver important cost savings.

Efficiencies are further increased by the useof Electronic Data Interchange (EDI) whichenables Colruyt to automate and co-ordinateinformation with its intermediate logistics centrefor optimised deliveries to its retail outlets.

Hungary for thirst - watercongress flows to Budapest With the theme of 'Hydration activation', thisyear's Global Bottled Water Congress is beingheld from 6th to 8th October in Budapest,overlooking the great Danube river.

The Congress is the 11th organised byspecialist food and drink consultancy ZenithInternational and is sponsored by leadingsuppliers Aptar, Bericap and NSF.

"In the ten years since the first Congress,the global bottled water market has doubled insize and continues to grow at a rate close to7% a year," commented Zenith ChairmanRichard Hall.

"The challenge for the industry today is to

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The new TWIN RotaTherm continuous cooking system goes andgoes….and goes, continuously producing for 6.5 days. That's 156hours of non-stop production with only one clean per week.

Cooked product is delivered to the fillers for 156 hours througha NEW Gold Peg design integrating two RotaTherm continuouscooking columns. The RotaTherm columns alternate producingproduct while the offline column is cleaning. This alternatingprocess is fully automated and programmed so does not requireany human intervention.

The RotaTherm continuous cooking columns feature all theflexibility and fast even heating (15-20 secs) that RotaTherm's arerenowned for; allowing manufacturers to set the processingconditions to deliver the optimal end product. The result is fastprocessing with superior product quality - fresher, less processed -look and taste and superior ingredient usage. Its precise controlcombined with long runs improves productivity and reduces costs.This makes the RotaTherm is ideal for cooking processing alltypes of processed cheese, sauces (table & cooking), baby foodand more….

The RotaTherm is a flexible efficient effective choice over basicheating technologies where really only the temperature can be set(which often means an inferior product because ofover/undercooking) and have long processing times.

RotaTherm continuous cooking systems are designed andmanufactured only at Gold Peg in Melbourne, Australia but areinstalled and operate globally.

TWIN RotaThermfor long run 156hour continuesproduction

make sure water and hydration are at the topof people's minds when thinking of refreshmentand health, while at the same time providingpurity, affordability and environmental care."

DuPont Nutrition & Health and AB-Biotics AnnounceAgreement on Probiotic forCardiovascular HealthDuPont Nutrition & Health and AB-Biotics havesigned a global collaboration and licensingagreement on AB-Life®, a probiotic that isclinically documented to maintain healthy levelsof cholesterol in at-risk individuals. Under theagreement, DuPont will have exclusive rights forthe production, marketing and sales of AB-Life®; and AB-Biotics will continue to conductclinical research to further substantiate theproven health benefits of AB-Life®.

AB-Life® is a patented probiotic formulationdeveloped by AB-Biotics, based in Barcelona,Spain. DuPont is integrating AB-Life® into its

documented HOWARU® probiotic range forthe dietary supplement and food and beverageindustries. The company expects to launch theproduct in 4th quarter 2014.

“We are excited to work with AB-Biotics tosupport probiotics for heart health,” saidFabienne Saadane-Oaks, vice president Healthand Protection, DuPont Nutrition & Health.“Probiotics is a fast-growing segment of ourbusiness as people increasingly experience thebenefits they can provide. Our HOWARU®formulations have been clinically tested andshown to deliver the digestive and immunesupport people need, and we are lookingforward to adding cardiovascular support toour probiotics portfolio.”

The new probiotic will complement DuPont'sportfolio for cardiovascular health, whichincludes Danisco® Pinvita™ phytosterols,Danisco® Evesse™ EPC, a natural appleextract and soy protein to address the needs ofa global healthy aging population.

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"This agreement marks a significantmilestone for AB-Biotics and proves the highvalue of our patented probiotics and otherfunctional ingredients for the dietarysupplement and food and beverage industries,”said Miquel Angel Bonachera and SergiAudivert, CEOs of AB-Biotics. “Thanks toDuPont we can bring AB-Life® to this marketwith a top-positioned partner.”

According to the World Health Organization(WHO), cardiovascular diseases are the No. 1cause of death globally. Forty-three per cent ofcardiovascular deaths arise from coronaryheart disease and 32 per cent from strokes;raised cholesterol increases the risks of heartdisease and stroke. Globally, a third ofischaemic heart disease is attributable to highcholesterol.

Industry estimates state that the global retailmarket for probiotics is estimated at $32 billionand is expected to grow to $45 billion in2018. More than 90 per cent of the total isattributed to food, beverage and dietarysupplements.

GEA sponsors seventhInternational Whey Conference 2014GEA Process Engineering will be sponsoringthe seventh International Whey Conference inRotterdam from 7-9 September, 2014 (IWC2014). This is the second time GEA hassponsored the event that is one of the majoropportunities for whey processors, applicationindustries, scientists and academia to meet.Among the topics discussed at the conferencewill be the structure and functionality of wheyand its derivatives, health and nutrition aspects,and processing and marketing challenges.

GEA will provide the technology providers'view on whey processing, and be available fordiscussions on how the company's technologiesare applied in production of advanced wheyand lactose products. The company willcontribute to the poster presentation at theconference with a theme on 'Whey proteinconcentrates processing: perspectives onoptimization and process and productinteraction'.

GEA is one of the major suppliers ofprocessing plants for whey and whey-derivativeproducts (WPCs, Whey Permeate, Lactose,etc.), and is currently working on severalprojects with many of the largest dairy

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HERZA Schokolade presents exotic fruityvariety for ice cream and muesliEnjoyment is fundamental to any food product. Consumers arealways searching for unusual new taste sensations. NowHERZA Schokolade has developed an innovative newingredient line - glaze-based fruit pieces. With their widevariety of colours and flavours, they open up many differentcreative product possibilities, for clear differentiation from thecompetition.

Ten attractive flavours are on offer - pineapple, banana,cassis, green apple, cherry, coconut, lime, mango, orangeand lemon. They are available as single ingredients or asindividual combinations of multiple varieties. Mixtures ofindividual components make it possible to create many exoticflavour effects that can transform basic products into newspecialities - for example, a "Pina Colada" muesli withpineapple and coconut pieces, a "Fruity Smoothie" ice creamwith banana, orange, cherry and lime pieces, or a "CherryCoconut" topping on frozen yoghurt. Natural flavouringskeep the taste authentic, for fresh, fruity enjoyment, andHERZA uses no synthetic azo colouring agents in theseproducts. That means there is no need for warnings on thepackaging.

With these fruit pieces, muesli producers can add exoticvarieties to their classic range of chocolate, nut and dried fruitofferings, for a unique selling proposition at the POS. In the icecream category, the fruit pieces can be used to boost specialflavours. They also offer a way to offer high-selling seasonalproducts or fruit themed items.

In addition, they can be used for "healthy enjoyment"products - with its close cooperation with sister companySternVitamin, HERZA can easy enrich the pieces with vitaminsto transfer consumers' positive image of fruit to the fruit pieces.Their attractive appearance adds further motivation to buy.

processors. It is the company's full scope ofdairy process technologies and deep insightsinto processing whey products, combined withsolid expertise in engineering and projectmanagement of large-scale installations that hasgiven GEA its position in the industry.

“We are in a unique position to be able toprovide a truly holistic approach to designing awhey processing plant,” said Steven Wrightfrom GEA Process Engineering in the US andone of the company's experts in wheyprocessing. “We help our customers to perfectthe combination of our processes and theirproducts. We will work closely with them,through all phases of the project, allowing themto bring new products to market quickly andprofitably.”

GEA is the company behind a number ofrenowned brands within dairy technologyincluding GEA Filtration, GEA Niroevaporation, crystallization and dryingtechnology, GEA Avapac and GEA Nu-Conpowder handling and packing systems, andGEA Westfalia Separators.

The World's Largest Dairy SprayDryer Completes its First SeasonWith the end of the milking season in NewZealand, the world's largest dairy spray dryerhas successfully completed its first season.Fonterra's 30 tonne/hour milk powder plant atDarfield, New Zealand, has been in fulloperation since being started up in August2013.

From the moment it was announced thatFonterra had awarded GEA ProcessEngineering the contract to build this milestone

dairy spray dryer, it has attracted considerableinterest in the industry. The dryer, Darfield D2,is the second of two at Fonterra's Darfield milkprocessing site in New Zealand, and it has thecapacity to convert around four and a halfmillion litres of fresh liquid milk into milkpowder every day.

Clint Brown, Managing Director for GEAProcess Engineering in New Zealand,explained what makes the plant so special: “It'sa truly modern plant designed to be the mostefficient in the industry - in terms of OverallEquipment Efficiency, waste minimization andenergy consumption - and to meet Fonterra'sneed for processing capacity.” Prior to DarfieldD2, this capacity could not be achieved by asingle dryer. To meet the challenge, a hugeeffort was put into the design phase where allcomponents of the complete process line wereexamined and optimized, using the latestknowledge within the fields of milk powder andprocess technology. Next, advanced CFDmodelling techniques were applied for thepurpose of further optimization and validationof the design for all critical parts.

Darfield D2, commissioned in August 2013for the beginning of the New Zealand milkingseason, has worked practically non-stop for thelast nine months, and has now concluded itsfirst year of operation. At the peak of theseason, the dryer produced more than 700tonnes of milk powder a day. According toRichard Gray, Fonterra's Operations Managerfor the Canterbury region, the first season hasbeen a success: “The drier commissioning wasvery successful, and we saw continued plantperformance through the first operational

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season. The collaborative relationship betweenGEA and Fonterra set the foundation for agreat project and a great plant. Drier 2 atDarfield plays an important role in Fonterra'sstrategy to meet the strong demand for dairynutrition around the world.”

Fonterra's Darfield site is located 45 km fromChristchurch, New Zealand. The site includestwo milk powder spray drying plants, both builtby GEA. The first was put into operation in2012 with a capacity of 15 tonnes/hour andthe second, Darfield D2, was completed a yearlater with a capacity of 30 tonnes/hour.

Designer brands choose theHotel Show DubaiNew products and designs will be highlightedat the 15th Hotel Show Dubai from more than600 exhibitors at this year's event, set to takeplace from 28-30 September at the DubaiWorld Trade Centre. Some of the world's key

drivers of change in hospitality will bepresenting the products and services that willshape the industry in the future, at what isconsidered the most comprehensive showcaseof the region.

Hartmann Tresore, a German specialistmanufacturer of high quality safes will exhibitwithin the German Pavilion and is launching anew line of customised safe designs specificallyfor the Middle East. Lady Anne Magbuhos,Sales & Marketing Coordinator - Exports, says:“The Hotel Show is the leading event for theregion's most senior hotel and hospitalityprofessionals from not only the local region, butalso globally. It is the perfect opportunity forHatmann Tresore to showcase our products andservices. It also gives us the opportunity toidentify new market trends to track the evolutionof the hotel industry supply chain worldwide.”

Ebrahim Patel, Managing Director ofHampton Bed Company, says: “We willparticipate in The Hotel Show Dubai for the firsttime in 2014 and have chosen to be locatedwithin the UK Pavilion. The event is clearly anideal platform not only to promote our productsto the region, but also engage withwholesalers, distributors and agents. We knowhow demanding hotel clients from the MiddleEast are and we will present our high qualitypocket spring mattress with high-end fillingsand features not normally available onstandard beds.”

One of the key sectors that will berepresented at the 2014 edition of The HotelShow Dubai is Interior Design and Lightingfeature furniture and art displays.

BrimaPack to debut award-nominated extended shelf lifeinnovation in North AmericaNominated for the Fruit Logistica 2014Innovation Award, FreshCast BF uses speciallydeveloped packaging film which, whencombined with BrimaPack's NicePack packingsystems, can significantly increase product shelflife and freshness, helping in the process toreduce food wastage.

Exclusively developed to increase thecommercial life of broccoli and other brassicas,including cauliflower and cabbage, FreshCastBF can extend products' shelf life by at least 5-8 days when maintained at 18°C (64.4°F).

Anti-fogging characteristics and a brightpackaging design further enhance the image of

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Rousselot appoints new VP, global marketing & salesRousselot, a world leader in gelatine and collagen peptideingredients, has announced the appointment of SandorNoordermeer to vice president, global sales and marketing.

Effective immediately, Noordermeer (43) ischarged with growing Rousselot's globalbusiness and innovation while ensuringindustry-leading service to the company'scustomers.

Mr Noordermeer joins Rousselot fromBanner Pharmacaps Europe, where he wasexecutive director and general manager. Hehas worked in the pharma, food, nutritionand dietary supplement industries for close to20 years in a variety of commercial andoperational roles. His extensive experiencehas given him a broad range of expertisethat will be invaluable in his new role.

Commenting on his appointment,Noordermeer said, “This is a really exciting time to be joiningRousselot. Not only will I be working with a global leader ingelatines and collagen peptides, but the opportunities for boththese ingredients are enormous for different reasons. Thispromises to be a varied role which will help Rousselot forgeeven closer collaborative partnerships with customers andsupport the company's further growth in both mature marketsand developing ones.”

Noordermeer is based in Son, Netherlands.

the product being sold, ensuring it appearsfresh and ready for cooking.

FreshCast BF is optimised for broccoli andother brassicas without expensiveperforations and keeps the products freshwithout the addition of chemicals orsubstances applied in the film to absorbethylene released from the vegetable.

In fact, the product achievesmaximum shelf life extension in acompletely natural way by creatingan optimal atmosphere for broccolistorage and display.

As the company director Ron van de Pavertexplains, FreshCast BF can achieve asubstantial reduction in packaging costs whileimproved product image and taste contributetowards lower distribution and recall costs.

FreshCast BF has been specially developedto be used with BrimaPack's unique VePack200-PHBR packaging machine and is availablein three different widths - 550, 600 and650mm - meaning that it can cater for all sizesand weight classes of broccoli. Similar shelf lifeextension results have also been achieved bythe company with cauliflower.

FreshCast BF has been designed to be usedin conjunction with BrimaPack's NicePackpacking system (VePack P-series packingmachines), a solution that can save up to 50%on packaging costs, while also improving bothshelf life and product appearance.

The packing system combines an innovative,unique packing design (closed, tightpackaging, sealed below) with an efficient andmodular machine concept. Plain (common orextended shelf life) or pre- printed film can be

used in combination with labelling, stamping orprinting.

Although originally designed foriceberg lettuce packaging, thanks to

specially developed processes, suchas FreshCast BF, the NicePack

system can now be used topackage broccoli, cauliflowers,melons and other fruits andvegetables.

As a company, BrimaPack hasmore than 60 years' experience

as a world leading manufacturer offruit and vegetable packaging solutions.Its state-of-the-art, self-propelled harvesting

and packaging systems - which can handleeverything from Brazilian drought and heat tothe cold and wet British weather - are favouredby large growers worldwide and are used inwarehouses and directly in the open field.

BrimaPack specialises in the packaging ofsingle products including iceberg lettuce,broccoli, cabbage, melons and cauliflower withtwo unique systems - StretchPack (VePack Smachine series) for Stretch film and NicePack(VePack P machine series) for CPP films.

Messe Frankfurt purchasesModern Bakery MoscowMesse Frankfurt continues to expand itsactivities in Russia. The basis for this is thepurchase of Modern Bakery Moscow fromNuremberg-based OWP Ost-West-PartnerGmbH fair and exhibition company with effectfrom 15 July 2014.

“Russia is one of the world's key markets forthe fair and exhibition business. OWP has built

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up the biggest trade fair for the bakery andconfectionery sector in Russia with greatpersonal commitment on the part of itsmanagement and staff. Thus, the foundation forModern Bakery Moscow could not be better”,says Wolfgang Marzin, President and ChiefExecutive Officer of Messe Frankfurt. “ModernBakery is the only trade fair in Russia and theCIS that covers the complete spectrum of bakingand confectionery products, including allassociated fields. The entire sector, from smallartisan pâtissiers to industrial bakers,manufacturers, service companies and the trade,meets at Modern Bakery Moscow”, says Marzin.

Over the last 20 years, OWP has built upModern Bakery Moscow into the market leaderin Russia. The last event at the end of April2014 attracted 212 exhibitors from 22countries and more than 14,500 visitors. 53percent of exhibitors came from outside Russia.

The 21st Modern Bakery Moscow will beheld at the Expocentre in the heart of Moscowfrom 22 to 24 April 2015.

Russia is an important market for theinternationalisation strategy of Messe Frankfurt.At present, the Moscow-based subsidiary,Messe Frankfurt Rus, has a portfolio of elevenevents and a staff of 39.

Messe Frankfurt has many years of experienceas an organiser of trade fairs in the food-technology sector. With IFFA, the leading tradefair for meat-processing, packaging and sales, ithas been organising the world's most importantinnovation platform for investment goods for themeat-processing industry since 1971.Additionally, Messe Frankfurt organises 'TecnoFidta powered by IFFA' in Buenos Aires, SouthAmerica's most important trade fair for foodprocessing. These leading events offer aninternational transfer of knowledge on subjects ofcrucial importance to the sector, such as hygiene,automation, traceability and product safety.

International Coffee & TeaFestival returns The sixth edition of the only internationallyrecognised trade event focusing exclusively oncoffee and tea in the Middle East will be heldin Dubai from November 12 to 14, 2014 atthe Meydan IMAX Gallery. The InternationalCoffee & Tea Festival (ICTF) will spotlight theregion's popular café culture and showcasesome of the best coffee, tea and related F&Bproducts, equipment and services in the market

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New application for GEA Barr-Rosin technologyachieves better quality and reduced explosionrisk when drying amino acids

GEA Barr-Rosin has recently been awarded a new contract to supplyits ROSINAIRE™ paddle dryer to a multi-national food ingredientscompany for the gentle and efficient drying of amino acids. TheROSINAIRE™ provides effective drying of this thermally sensitiveproduct and offers a level of quality and operational safety that is sofar unmatched in the food industry.

In contrast to directly heated drying technologies which use hotair as the drying medium, the unique design of the ROSINAIRE™

with its high-speed rotor, promotes a thin-layer of moving product against the dryer'sjacketed shell, resulting in efficient heat andmass transfer. Without this indirect heating,thermally sensitive food products, such asthese amino acids can be dried withoutoxidation or the risk of thermal damageand loss of nutritional value.

Explosion protectionFor stability and shelf-life, amino acids andother food additives need to be dried tolow moisture contents. At such levels, theseproducts can require very little activationenergy to explode and so it isadvantageous to keep oxygen levels to aminimum, thereby ensuring a safeenvironment. Using the indirectly heatedjacket, the design of the GEA Barr-Rosin

ROSINAIRE™ minimises the presence of oxygen and the subsequentrisk of explosion.

This continuous amino acid drying application also benefits fromlow power consumption, and consistent residence time, ensuring ahomogeneous product without oxidation.

Practical operation, easy cleaning and low product losses“In the past companies have used inferior batch paddle dryers andheated mixers for this application,” explained Francis Chartrandfrom GEA Barr-Rosin. “However these batch processes do not havethe safety benefits of the ROSINAIRE and they are not so practical tooperate.” In comparison, the ROSINAIRE with its thin-layer heat andmass transfer has very little product in residence at any one time soit can be easily stopped, restarted and cleaned with the minimum ofproduct losses.

Additional benefits of the ROSINAIRE technology include: smallfootprint, robust reliable design, relatively short residency time, theability to handle a wide particle size distribution and the fact thatthere are no rotary joints that can cause leaks or allowcontamination into the product. In summary, this is a perfectcombination for such a value added-application.

Francis Chartrand

today. As with each successive event, thisyear's event will welcome many newinternational brands and companiesoffering innovative and quality-drivenproducts and equipment which truly pushthe boundaries of this beverage sector.

The 2013 edition of the InternationalCoffee & Tea Festival (ICTF) welcomedover 6,500 visitors from over 20countries across the world, receivingpositive feedback from exhibitors, whichfurther reinforced its position as aninstrumental event supporting thedevelopment of the region's specialtycoffee & tea market. Over the years, theFestival has facilitated the entry ofcountless local and internationalexhibitors into the Middle East's lucrativehospitality sector which offers atraditional coffee culture and a thrivingtea market.

Speaking about its Middle Eastlaunch at the International Coffee & TeaFestival (ICTF) last year, Mark Barnett,owner and product developer ofSynesso Inc., commented: “We are verypleased with the outcome of ourparticipation at the International Coffee& Tea Festival. Synesso was successfullylaunched within the Middle East at theshow which truly showcased excellencein an industry-relevant format. Oursponsorship at this event proved to be aworthy investment, with our espressomachines attracting the attention of thehospitality sector which seeks to raisethe bar of coffee service even abovewhat is currently available in the market.We have established various businessleads through the festival and we lookforward to being involved once again inthe 2014 edition.”

“We compliment the International Coffee& Tea Festival for giving a strong voice tothe specialty segment of the hot beverageindustry in the Middle East and forproviding a business-intensive platform tocoffee and tea distributors to promotethemselves,” said Ranjith Abeykoon, fromthe Sri Lankan Tea Board. “We stronglysupport the Festival's initiative to raiseawareness of specialty tea in this regionand by collaborating with the show, wehave opened up pathways for increased

trade opportunities that will enhance thestandard of the industry here in the future.”

Statistics reveal that the intake of teain the UAE has reached about 7 millionkilograms per annum, while consumptionof coffee is expected to reach AED 359million by 2016 growing at a rate of 4per cent. In a time when hospitalityindustry is skyrocketing in the region withmore than 4,000 coffees and teahousesserving hot and cold beverages in theUAE, the International Coffee & TeaFestival (ICTF) will be a gateway forbeverage industry professionals to launchpioneering concepts, promote innovativeproducts, and seek new businesspartnerships.

“Coffee and tea have increasinglybecome an integral aspect of the UAEculture and have become the mostconsumed and widely appreciatedbeverages in the country. Thisdevelopment in the UAE has opened upthe market for new, quality-driven varietiesof products, latest brewing equipments,and unique methods of preparation. Overthe last five years, the event hassuccessfully contributed to the regionalindustry development and has served asthe ideal platform for promotingexcellence in specialty beverages.”concluded Ryan Godinho, UAE's NationalLiaison for World Coffee Events andSpecial Events Coordinator at theInternational Coffee & Tea Festival (ICTF).

Supported by SCAA, the world'slargest trade organization dedicated tothe recognition, development andpromotion of specialty coffee, theInternational Coffee & Tea Festival (ICTF)focuses on both Business to Business(B2B) and Business to Consumer (B2C)elements and aims to advance caféculture in the Arab World, by creatingawareness of best industry practices andshowcasing cutting-edge technologiesgoverning the industry today. The showhas evolved over the years to include acomprehensive set of attractions andindustry-relevant features which are ofinterest to trade professionals,restaurateurs, hospitality staff,stakeholders connected to coffee and teabusinesses, as well as the public at large.

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FoodTechMasters 2014: Sharingknowledge and expertise onfood production technology

The FoodTechMasters is a series of professionaltraining courses that Pavan Group has beenorganising for15 years, with the aim of sharingknowledge and expertise on food productiontechnology.

Each professional course provides in-depthtechnological knowhow on the production ofpellets snacks, dry pasta and fresh pasta.

Next edition of Pavan school will concerndry pasta production and take place from 15thto 19th September, Five days full time trainingcourse covering the entire pasta productionprocess: raw materials, basics of reology,production technology, drying process, energyefficiency, lab test and products evaluation.

Furthermore, Pavan is launching nextOctober (13th to 15th) a new kind ofadvanced courses. The Food Tech Master PROare advanced specialization courses targetedto students who have already attended aprevious FoodTechMaster.

The 2014 edition will focus on the theme ofgluten free and nutraceutical pasta.

The growing number of people affected bycoeliac disease (steadily increasing over thepast 20 years), and the ever greater spreadingof food intolerances, have led to a strongmarket demand for “alternative” food productscharacterized by the total absence of gluten.Among these, pasta has been taking up anincreasingly important role, probably because itis sold all over the world and also because itactually represents one of the main everydaydishes in many countries around the world.

With the aim of improving the quality ofgluten free pasta, Pavan Group will offer acompletely new specialization course held byProfessors of the Academic community andProcess Engineers of Pavan Group PastaDivision on how to produce gluten-free pastaby processing unconventional flour.

The main problem in producing gluten-freepasta is namely the lack of gluten that is theperfect structuring agent of traditional, durumwheat pasta. In the absence of this proteinmatrix, which grants pasta its consistency, bodyand elasticity, it is necessary to “build”something similar, starting from the starchmatrix: a certain percentage of starch must begelatinized to such extent that pasta reaches a

good consistency without becoming gummy.Two solutions can be adopted: the use of

pre-gelatinized flour (flour that underwent athermal or hydrothermal treatment, butsometimes also chemical modification) or theappropriate processing of unconventional flour.

Well aware of the problems connected withthe use of chemically modified raw materialsand of the high cost of pre-treated flour, Pavanwent for the second option already in the late80's, exploiting its own ability to developadequate technological processes.

The process developed by Pavan consists ina first hydration stage, followed by a thermaltreatment stage with steam injection and a finalstage where the extrusion screw is fed undervacuum. During the course students will gothrough this technology and experience Pavanprocess for gluten free pasta production.

Applications for Pavan GroupFoodTechMasters can be filed directly in adedicated web site (www.Foodtechmaster.com),by filling in the subscription form and sending itto the Pavan Marketing Department, which will

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send a confirmation by return. Seminars takeplace in Pavan Conference Center, Pavan GroupHeadquarters, Galliera Veneta (Padua) Italy

The Pavan Group training offer is targeted atplant managers, production managers, R&Dmanagers, quality control managers and technicalproduction engineers from all over the world.

Lessons are usually held in English andSpanish, but they may be held also in otherlanguages depending on the total number ofapplicants for a given language.

Courses consist of an intensive week oflectures dedicated to one of the above mentionedtopics. Students coming from all over the worldexplore every aspect of the subject, lectured byspeakers and experts from the academic worldand by Pavan Group process managers. Traineeswill take advantage of a unique trainingexperience made of theory and practicalexercises implemented on pilot plants andcompleted by organoleptic and sensoryassessment tests. This combination allows studentsto get familiar with the products and apply thetheoretical knowledge learned during the lectures.

The constant research of Pavan Group issupported by several relationships withUniversities and the academic world. Lectures,specific projects and activities for Pavan GroupFoodTechmasters are carried out withUniversity of Udine Department of FoodScience), University of Calabria (Department ofModelling for Engineering), D.I.S.T.A.M.Department of Food Science and Microbiology)of the University of Milan, ExperimentalInstitute for Grain Growth of Rome, NationalInstitute for Research of Food Products andnutrition of Rome, University of MoliseDISTAAM - Department of Food Technology,TecnoAlimenti, U.C.MA.A (Union ofManufacturers for the Food Industry). With thelatter institution Pavan has promoted thedefinition of the “European Standards” for theSafety of the production systems of fresh pasta.

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With the consumers reaping thebenefits of Saudi Arabia's ongoingeconomic growth, the outlook for the

consumer sector remains bright. Recent industryreports have highlighted the tremendoussuccess of the Saudi economy, driven by highoil prices, heavy government spending, andbuoyant consumer confidence. In line witheconomic and population growth along withcontinued investment in the food processingsector in the Kingdom, food consumption ispredicted to grow by an enviable 53 per centto reach USD 113 billion by 2016. Per capitafood consumption is also expected to grow byan impressive 40 per cent over the sameperiod to reach USD 2,104.

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SAUDI ARABIA'SCONSUMPTIONOF FOOD TOREACH $113BILLION BY 2016

Saudi Agro-Food 2014, the 21stinternational trade show for food products,ingredients and technologies, will featurestate-of-the-art products, technologies andservices, including frozen and chilled foods,confectionery and chocolates, healthy andnatural foods, and presentation, processingand packaging equipments. The event will beheld from September 7 to 10, 2014 at theRiyadh International Convention andExhibition Center to offer international,regional and local companies a platform todiscuss key issues, discover new investmentopportunities, facilitate business deals withmajor stakeholders, and network with theleading industry professionals.

Held concurrently with Saudi Agro-Food2014 are Saudi Agriculture 2014 - the 33rdinternational agriculture, water and agro-tradeindustry show, and Saudi Food-Pack 2014 -the 4th international trade exhibition for foodprocessing and packaging technologies.Saudi Agriculture 2014 will showcase avariety of leading industry solutions andproducts in sectors such as agriculturebuilding construction, animal health andproduction, finance and banking, machineryand equipments, chemicals and fertilizers,fisheries and fish farming, irrigation andlandscaping equipments, and organicfarming. Likewise, Saudi Food-Pack 2014 willexhibit an array of equipments and solutionsfrom manufacturers and distributors of tools,machinery and services that are essential for

food production and packing, as well as theirdisplay in stores and outlets.

Saudi Agro-Food 2014 is approved by UFI,the Global Association of the ExhibitionIndustry. The last year's edition recorded afootfall of over 8,000 professional visitors and173 exhibitors from 24 countries across 5,000square meters of exhibition space.

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SAUDI AGRO-FOOD2014 TO THROWTHE SPOTLIGHT ONLATEST INDUSTRYTRENDS ANDTECHNOLOGIESFOR LOCAL ANDREGIONAL FOODMARKETS

As the Middle East's largest economyand population, accounting for 64percent of the GCC's total food

consumption, the Kingdom of Saudi Arabiapresents unmatched business and tradeopportunities for the food and beverage (F&B)sector. Currently worth over USD $50 billionand expected to grow by 9% percent by2017, the market is driven by a combinationof double digit population growth and arobust oil-based economy.

An efficient, effective and convenient routeto entering the F&B market in the Kingdom isthrough Foodex Saudi 2014, an industryexhibition organised by Reed Sunaidi thatenjoyed overwhelming success when itlaunched in 2013. Having secured more than$30 million in business deals for its 300pioneering brands in the show's inauguralyear, this year's event is expected to attractmany more exhibitors and even greaterbusiness opportunities. Taking place

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THE REGION'SLARGEST FOOD & BEVERAGEMARKET IS OPENFOR BUSINESS

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from 17th-20th November 2014 at the JeddahCentre for Forums and Events with over10,000m2 exhibition space allocated toFoodex Saudi 2014, the organisers areexpecting sellout success well before the show.

Simon Blazeby, Head of Exhibitions forReed Sunaidi, said: “Foodex Saudi enjoyedgreat success last year, both in terms ofbusiness written for our exhibitors and alsobecause more than 10,200 visitors visited theshow. Over 300 brands were showcased lastyear, many of whom have become showambassadors for us this year thanks to thesuccess they enjoyed.

“There is no doubt that the KSA marketholds exceptional potential for F&B

companies around the world, and exhibitorsbenefit immediately from Reed Sunaidi'sreach and expertise in doing business in thisburgeoning market.”

Following its success last year, the showwill once again run its Hosted BuyerProgramme (HBP) to facilitate valuableintroductions and business contacts betweencustomers and exhibitors. More than 200buyers are expected to participate this year.

Also taking place alongside Foodex Saudiis the Saudi Food Forum, a key industryconference that will focus this year on markettrends in food distribution and hospitality, aswell as the critical issues of wastage, foodsecurity and food safety. Experts andauthorities from the Kingdom and around theworld are expected to attend.

With the hospitality industry in theKingdom developing at an exceptional rate,a new feature at this year's Foodex Saudi isexpected to attract strong interest.

Organised to recognise culinary talentand skill, the Saudi Chef Competitionwill pit celebrity chefs against locally-based chefs to find the finest cooks inthe Kingdom.

Foodex Saudi 2014 will run from17th - 20th November 2014 at the

Jeddah Centre for Forums andEvents. The exhibition is targetedat business and trade visitors from

within the industry, but it willalso house a dedicated

consumer area to enableclients to offer product

activations and demonstrationsto end-users. For more

information on exhibiting yourproduct / service or visiting theevent, please visitwww.foodexsaudi.com

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Conceived to capitalise onunprecedented market demand forthe region's manufacturing,

processing, packaging and ingredientssectors, Gulfood Manufacturing 2014 -being held 9-11 November at Dubai World Trade Centre (DWTC) - has officiallysold out.

Amid steady domestic and regionalgrowth in the food manufacturing andprocessing industry, the sector-specific spin-off of Gulfood - the world's largest annualfood and hospitality trade platform - willdebut as the Middle East, Africa and SouthEast Asia's (MEASA) biggest-ever tradeshow launch. With a host of global foodmanufacturers, suppliers and serviceproviders requesting exhibition space,organiser DWTC is adding new halls tocater for intense international demand.

At present, more than 1,000 internationalsuppliers have committed to the specialistshow, which is expected to gather more than10,000 regional and global trade visitors,as well another 1,500 delegates who willshare the latest industry insights, markettrends and state-of-the-art technology andproduct innovations in a cache of nicheshows, conferences and technicalworkshops.

“The Middle East is rightly viewed as akey growth territory for the global foodprocessing, packaging and manufacturingsectors,” said Trixie LohMirmand, SeniorVice-President, Events & ExhibitionsDepartment, DWTC. “GulfoodManufacturing will give internationalequipment, logistics and cold chain suppliersa tailored investment platform to gain anoperational foothold in one of the world'sfastest growing markets.”

“Internationally, the sector is seeing multi-billion dollar investments and GulfoodManufacturing will help facilitate andaccelerate regional development. The factthe show is sold out five months ahead of itslaunch speaks volumes about howinternational suppliers, producers andmanufacturers in various segmented industrysectors view the burgeoning regionalmarket. We have listened to our customersand have committed to extending the debutshow's capacity.”

Similarly to its Gulfood namesake, the

new show will feature a world-class line-upof international brands including IFFCO,Cargill Europe BVBA, Markel Bakery Group,Multivac, TNA Packing Solutions, IshidaEurope Ltd., Döhler Middle East and CSMDeutschland GmbH. The industryheavyweights will participate in themedsectors or within more than 24 nationalpavilions including Egypt, Turkey, Jordan,Lebanon, Iran, Switzerland, Taiwan, China,Thailand, India, Italy, Austria, France, theUSA, the UK and Germany - also the show'sOfficial Country Partner.

With Dubai already established as theworld's third-largest international re-exporthub,the Dubai Strategic Plan (DSP) 2015outlines the government's strategy to developsectors earmarked as key contributors toeconomic growth, such as transport andlogistics.

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Best-in-class infrastructure and a moderndistribution network have led Frost &Sullivan to predict the UAE's logistics marketwill reach AED24.5 billion (USD9.4 billion)by the end of 2014, while the InternationalAir Transport Association (IATA) forecastsnationwide growth and demand will confirmthe UAE's ascent to the world's sixth largestinternational cargo handler in the next sixmonths, moving an estimated 2.75 milliontonnes per year.

With the logistics industry a fundamentalcontributor to the country's economicdevelopment, Food Logistics Middle East -one of three focused Gulfood Manufacturingsectors - will highlight key trends affectingthe global sector, such as materialshandling, transport and commercial vehicles,I.T. and technology, warehousing andoperators, facilitators and service providers.



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INAUGURALGULFOODMANUFACTURINGSELLS OUT

Elsewhere, with processed and packagedfoods already accounting for more than50% of the GCC's total food market,ProPack Middle East and Ingredients MiddleEast - two additional platforms at the show -will strengthen the UAE's position as theregion's driving force in both lucrativesectors.

The events, which are designed toleverage local investment in procuring foodprocessing and packaging machinery whichsurpassed AED1 billion in 2012, will coveressential ingredients and raw materials suchas meat, fish processing, dairy, beverage,bakery, sweets and snacks, as well as theentire value chain of packaging distributorsand suppliers.

In addition to the core exhibitions,Gulfood Manufacturing will host a FoodSafety Conference highlighting issues related

to regional food safety. A host ofinternationally-acclaimed speakers and keyindustry figures will be confirmed in comingweeks.

Gulfood Manufacturing is open between10am-6pm from 9-10 November and 10am-5pm on 11 November 2014 at DWTC.Visitor attendance is free of charge. Formore information, please visitwww.gulfoodmanufacturing.com



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UAE's tea consumption has witnessed asteep rise in the last couple of years dueto the growing population as well as an

increasing focus on tea nutrition and fitnessproperties. According to the Dubai Tea TradingCenter, the country consumes about 7 millionkilograms of tea per annum with tea being thesecond most consumed drink in the country,only after water. Coffee consumption toocontinues to demonstrate a steady upwardtrend, registering a growth of 85 per centbetween 2010 and 2013. With a highconsumption of tea and an expected 70 percent increase in coffee purchases in 2014, theUAE progressively holds its position as one ofthe region's leading markets for thesebeverages.

As a larger variety of international andlocal chains open up their restaurants and

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UAE'S TEACONSUMPTIONREACHES 7 MILLIONKILOGRAMS PER ANNUM

cafes in the UAE, in response to the growingdemand for tea and coffee, the InternationalCoffee & Tea Festival, which is the onlydedicated trade event for the specialty coffeeand tea industry in the Arab World, will beback once again to highlight and support thisgrowth within UAE's lucrative hospitalityindustry. The festival will be held fromNovember 12 to 14, 2014 at the MeydanIMAX Gallery in Dubai, and will provide aone-stop destination showcasing all facets ofcoffee, tea, bar and cafe products, equipmentand services, presenting a focused, industry-recognized platform in the Middle East.

Ryan Godinho, UAE's NationalCoordinator for World Coffee Events (WCE),stressed on the strategic importance of theevent in creating a wealth of businessopportunities for industry players, “Over the

last ten years, the consumption of coffee andtea has more than tripled in the Arab region,while it has become a thriving economicactivity in the UAE worth around AED 300million a year. With independent cafes on therise, it is evident that the trend is heading ina more positive and sustainable direction withthe emphasis on quality products andservices. We are in a steady growth processthat will have the UAE eventually catch upwith the rest of the world's thriving cafecultures. The International Coffee and TeaFestival is a time-tested and proven platformfor local, regional and international exhibitorsto capitalize on this demand and promotetheir products, while launching innovativeconcepts and channeling partnerships foroverall business expansion. During the 2013edition, 21 per cent of our trade visitorsrepresented restaurants while 40 per centwere authorized buyers in search for newand innovative products that our exhibitorsbrought to the table at the show. We areconfident that this year's event will continuein providing a high quality of trade visitors,who are in the market for sourcing products,striking meaningful business opportunities andexploring latest trends in their quest to learnmore about the industry.”

During the three-day event, the NationalLevel Barista and Latte Art Championshipswill also be conducted at the show venue,where the most skilled and professionalbaristas in the country will battle for thecoveted titles of the 6th UAE BaristaChampion and 3rd UAE Latte Art Champion.Recognized and advocated by the SpecialtyCoffee Association of America (SCAA) andlicensed by World Coffee Events (WCE), theUAE Barista Championship is the highestnational coffee competition conducted in theregion, with the winner having theopportunity to represent the UAE at the WorldBarista Championship in 2015.

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Whether for pizza, casseroles, salador a snack, cheese gives manydishes a special appeal. But

traditional cheese is not always the best choicefrom the standpoint of economics andproduction complexity. Hydrosol's newstabilizing systems make it possible to produceanalogues of pizza and feta cheese. Theiringredient combinations simplify productionand reduce costs.

Recombined pizza cheese: Shorterproduction process This recombined pizza cheese offers excellentmelting properties, simple use andsignificantly faster production. With the newStabisol and Stabiprot functional systems,manufacturers can make an analogue cheesefor pizza toppings or gratins that melts evenlyand pulls into long strings, just likemozzarella. What's special about it is that it'smuch faster to make. The reason is thespecial recipe, combining the stabilizingsystems Stabisol PCFL and Stabiprot LKSpeed. Stabisol PCFL is a mixture of aspecially modified starch, emulsifying saltsand proteins. It is first dispersed in water,then mixed with Stabiprot and brieflysheared. After adding vegetable fat andseasonings, the mass is heated to 85°C atlow speed before being filled into mouldsand cooled. After three to four days in coolstorage, the resulting analogue pizza cheesecan be shaved or sliced. This shorterproduction process lets manufacturers savetime and money. The only thing required forproduction is a double-walled process cookerand a filling line.

The alternative to feta: A creamyconsistency without homogenizingSimplified production, lower costs and a highquality final product are the advantagesoffered by the new stabilizing system StabisolFET for recombined white cheese. What'sspecial about this feta alternative is the way itresults in a creamy consistency withouthomogenization. Manufacturers need onlymix a functional milk protein, vegetable fat

and water with the system, and heat themixture in a double-walled process cooker.Instead of conventional bacteria cultures, thisprocess uses GDL acidifier. Another plus pointis that various consistencies can be obtainedby modifying the amount of Stabisol FET inthe mixture. The possibilities range from asoft, creamy texture to a firmer product thatcuts cleanly and has a creamy mouth feel.Thus, with the same ingredients manufacturerscan create different products and makeoptimum use of market potential.

About HydrosolHydrosol GmbH & Co.KG headquartered inAhrensburg near Hamburg, Germany, is afast-growing supplier of food stabilizers, withrepresentatives around the world. Itsspecialists develop and produce tailor-madestabilizing systems for dairy products, icecream and desserts, delicatessen and readymeals, as well as meat, sausage and fishproducts. With its international network of 16subsidiaries and numerous qualified foreignrepresentatives, the company is represented inthe world's key markets. As a member of theindependent, owner-operated Stern-WywiolGruppe with a total of eleven sistercompanies, Hydrosol can make use of manysynergies. The company has access to theknowledge of some 70 R&D specialists and tothe extensive applications technology of theGroup's large Technology Center inAhrensburg. It also benefits from sharedproduction facilities and the Group's ownlogistics, so it can offer customers a highdegree of flexibility and innovationcapabilities. The Stern-WywiolGruppe is oneof the world's most successful internationalsuppliers of food & feed ingredients.

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NEW STABILIZINGSYSTEMS FORRECOMBINED

PIZZA AND FETACHEESE VARIETIES

Mr. Haugsted, why did you chooseDubai as location for your new salesoffice?Over the years, KMC has experiencedincreasing success in marketing our ingredientsin the African and Middle Eastern countries. Soin line with our strategy of being close to ourcustomers, it was therefore decided to establishKMC MEA in Dubai on October 1, 2013.

We chose Dubai as the city is situated in thecenter of the geographic area that we aretargeting. Dubai offers a well-developedinfrastructure and its international airport makesit easy to travel across the region and reach therelevant markets.

The responsibility of KMC MEA is Africa, theMiddle East, Turkey, Pakistan and Bangladesh.We keep our network of local distributors inthese countries, and being here in Dubai bringsme closer to our partners as well.

For me personally, I was happy to comeback to Dubai where I stayed in 13 years ago.

What opportunities do you see?Especially in the North African countries, someMiddle Eastern countries and in Turkey, KMCsees a rapidly growing market for ourincreasing product portfolio of applicationspecific solutions. Especially within the dairy,mayonnaise/dressing as well as theconfectionery segments, we see a perfect matchbetween market demand and our solutions.

Demand for food products at payable pricesis growing. This challenges the foodmanufacturers with increasing prices — as wellas availability — for vital ingredients in thesesegments. KMC offers inexpensive solutions tosubstitute expensive ingredients, withoutchanging the quality of the end product.

Can you give some examples?Yes, the cheese segment for instance. Cheese

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KMC OPENSOFFICE INDUBAI

THE DANISH-BASED SUPPLIER OF STARCHSOLUTIONS, KMC, HAS OPENED OWNSALES OFFICE IN DUBAI. THE GENERALMANAGER OF THE OFFICE IS A DANE, MR. PETER HAUGSTED, WHO HAS A LONGBACKGROUND WITHIN THE WORLD OFFOOD INGREDIENTS WORKING FORVARIOUS DANISH INGREDIENT COMPANIESAND WHO HAS TRAVELLED THE WORLD.WE MET WITH HIM FOR AN INTERVIEW

For further information, please contactPeter Haugsted (mail to: [email protected])General ManagerKMC MEA FZ. L.L.C. P.O. Box 334155DubaiUnited Arab EmiratesLocal Cell: +971 056 7412072

manufacturers in parts of the region lack access to freshmilk and milk proteins are often scarce or expensive.Therefore, KMC has developed a wide range of solutions— named CheeseMaker — specifically designed to replacemilk proteins in cheeses. These innovative solutions make itpossible for cheese manufacturers to produce cheeses thatare affordable and still meet the requirements of theconsumers with regard to product quality. Our solutions areeasy to implement and will save money both in theformulation and the processing steps. KMC has built astrong knowledge in this area and we offer solutions for abroad range of cheese types — from pizza toppings, hardcheese alternatives to various spreadable cheese types.

Another example could be mayonnaise and dressingswhere manufacturers can replace eggs or egg yolk with ourEmulsiForm specialty starches to obtain a cost-effective solution.The price development and supply situation is much morestable than is the case for eggs. EmulsiForm specialty starcheshave excellent emulsification properties providing a rich andcreamy texture to the dressing. We also offer texturizing agentsproduced with our unique spray cooking technology that resultsin exceptionally high performing starches.

In both cases, the manufacturer will benefit from aningredient that is easy to use, has long shelf life and can bestored at ambient temperature.

You mentioned “being close to your customers”— what does that mean to you?It means that we work closely together with customers todevelop and test new innovative solutions — either at theirfacilities or at our new Application Center in Denmark.

We want to share our knowledge with our customers — in atwo-way relationship. Sharing knowledge helps you optimizeyour products and secure your edge in the market and it helpsus consolidate and improve our in house knowledge tobecome an even better partner for you in the future.

What are your plans for the near future? Whatare your next activities?Well, for the first time, KMC will participate at the GulfoodManufacturing taking place here in Dubai from the 9-11November 2014. I look very much forward to thisopportunity to meet customers from all over the world andespecially from the local markets.

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Al Foah was established as a palmdevelopment company as per theindustrial diversification policy of the

UAE through an Emirate of Abu DhabiExecutive Council Resolution in 2005. It is amember of the Abu Dhabi-based SENAAT,one of the largest industrial conglomerates inthe UAE. Through its facilities, strategy andfocus, the company has emerged as thelargest date procuring and processingcompany in the world.

Al Foah has always placed emphasis onmaintaining the best standards and adheres toISO and HACCP quality systems. The companyalso places emphasis on employing UAEnationals and Emiratis make up more than 32%of its management team. In addition, it

prioritises support to its 17,000 UAE farmers byguiding and providing them with a variety ofcapabilities and services.

In terms of Assets, Al Foah has two worldclass dates processing facilities; The EmiratesDates Factory at Al Saad which was establishedin 1998 has an annual capacity of 65,000tonnes of dates. The Al Marfa Dates Factorywhich was established in 1994 has an annualcapacity exceeding 35,000 tonnes of dates.

Al Foah Organic Farm in Al Ain, the largestorganic farm in the world, covers a total areaof 1321 hectares, and applies the latesttechnologies in date palm cultivation and dateproduction according to the European(ECOCERT) and American (NOP/USDA)organic agricultural systems.

Al Foah has successfully taken this traditionalproduct to international levels by opening newmarkets in several countries. Starting from 47tonnes of dates exported to 16 countries in2005, currently Al Foah exports to more than44 countries, which represent around 90% ofthe dates produced by the company.

EMPHASIS ONMAINTAININGTHE BESTSTANDARDS

With short production runs and a hugeproduct range, a division ofSwitzerland's second largest retailer

has chosen a single Ishida multihead weigherto handle 70 very different products.

Coop is a major force in Swiss retailing. ItsSunray division produces some 55 million unitsof very diverse packaging each year. As partof the upgrading of its bag-packing facility, andwith the help of local Ishida agent Itech AG,the company has selected a 14-head CCW-RSweigher with plastic hoppers.

Filling mainly flow-wrap or Stabilo-typepacks with target weights ranging from 8g to500g, the new weigher handles many relativelystraightforward products such as hazelnuts,almonds and pulses. For more difficultapplications - including grains and sticky items -various sets of parts have been provided thatcan be rapidly substituted for the 'standard'components.

For example, when small-grained, free-flowing products such as quinoa are beingpacked, an enclosed dispersion table withapertures leading to the radial feeder troughs isused. Granular product enters via a vibratoryfeeder and builds up on the table until it flowsout through the apertures at a rate which can

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ISHIDAWEIGHERHANDLES 70PRODUCTS

be adjusted by narrowing or enlarging them.For products such as apricots, dates and

figs, which tend to cling to contact surfaces, adispersion table is used which is surfaced withC4, Ishida's recently-developed 'easy-motion'material. Together with a steep, 20° angle,(twice that of standard dispersion tables), thisis enough to impel most products, howeversticky, onto the radial feeder system. Here theproduct runs along a special set of feedertroughs, also finished in C4 and tilted by 6°.After weighing, product falls into a steeplyangled (60°) discharge chute, giving itsufficient impetus to make it unlikely to stick asit leaves the weigher.

Tightly-closing 'anti-leak' hoppers are usedfor products that contain or generate dust, such

as dried mushrooms, or granular products.The plastic hoppers make for quieter

operation when hard products such as nuts arebeing weighed. They are also of a design,incorporating ridges, which helps reducesticking. Each hopper has metal pieces builtinto its fabric so that, in the unlikely event ofimpact damage any fragments can easily bepicked up by the downstream metal detector.

The weigher offers easy access for cleaningand all contact parts can be lifted on or off byhand, an important factor where there are atleast one or two product changes per day,each demanding complete cleaning of theentire line.

“As a Swiss company, we are faced with thespecific challenge of having to produce smallruns of different products,” explains DominikLeder, head of product finishing at Sunray.

“The Ishida weigher is indeed an all-rounder.Sunray has become more flexible and is in aposition to handle orders at short notice and toreact quickly to changing client requests.”



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Optima has presented its packagingsolutions at the recently held ProPakChina trade fair. The focus was on

precise dosing, flexibility, high outputs and linesolutions: In order to dose high-quality, expensiveproducts such as powdered milk with absoluteweight accuracy while still achieving high outputs,the OPTIMA FS machine comes with an optionalintegrated continuous topping-up system. Thisoption is ideal for countries with compulsoryminimum volumes such as China, to minimize theamount of giveaway. The two integrated pre-dosing units fill the primary filling quantity, afterwhich the topping-up system adds the rest to reachthe nominal weight. The calibratable dynamicgross / tare weigher completes the integratedsystem. An output of 160 containers/min for900g filling weight is possible with the topping-upfunction. Additional standard solutions up to 300containers/min are also available.

For portion packages such as coffee capsulesor soft pods, Optima achieves outputs of up to1,500 products/min, a level unsurpassedanywhere in the world. Furthermore, theOPTIMA CFL machines come with individualweight measurement and feedback to the dosingsystem for unrivalled filling accuracy whenprocessing ground coffee. The sealing stationutilizes ultrasonic welding.

Optima with headquarters in Germany teams

with its subsidiaries to design and build packagingequipment for pharmaceutical, consumer,nonwoven and life science products - from singlestandard machines to complete complex turnkeysystems. Whether custom solutions or modularstandard units, functions are consistently tailored tothe specific needs of the customers and theirindustries. Optima is a worldwide leader inpackaging technologies for many fields.

MILK POWDER &OTHER FLEXIBLESOLUTIONSPRECISIONPACKAGING

food business magazine sept 2014

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stabilizing systems