MiddleEastFoodMagazineVolXXIX-Issue11

Transcription

November 2013 / Vol. XXIX Issue 11
www.mefmag.com
Challenges in Packaging
Jelly Products
(P.25)
Modified Starch Market Worth
USD15.23 Billion by 2017
Targeting Inefficiencies
in Processing
Revolutionizing Margarine
Production:
Inventing the Emulsifier
(P.07)
(P.29)
(P.19)
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Middle East Food
November 2013
www.mefmag.com
Serving the Food Processing, Ingredients, Packaging & Catering Sectors in MENA - Since 1985
Introduction
Issue Content........................................................................01
INGREDIENTS & ADDITIVES
Starch
07
Opening Letter & CPH Team...................................... 02
MENA Food Digest.............................................................. 04
PACKAGING
CATERING & HOSPITALITY
Coding & Labeling
Flexibility plus Material Savings
Oils & Fats
Revolutionizing Margarine Production:
Inventing the Emulsifier INDUSTRY SPOTLIGHTS
19
25
Food Hygiene
Targeting Inefficiencies in Processing 29
34
16
Germany
Germany Leads Food Safety
Testing Market 2018
37
North Africa
North African Packaged
Food Market in Flux
40
United Arab Emirates
UAE Leads
GCC Food Consumption Market
44
United States of America
Fast Growth in the
Fast Food Market 46
27
47
Cover Story
DEPARTMENTS
Interviews & Profiles......................................................50
Products & Services.......................................................52
Projects & Development.............................................54
EVENTS
Events Preview........................................................................56
Event Review............................................................................57
SERVICES
Coming Events.................................................................58
INFO
Advertisers’ Index...........................................................60
Closing Letter...........................................................................62
Published by CPH World Media s.a.r.l. - Beirut, Lebanon
‫ لبنان‬،‫ بريوت‬- .‫م‬.‫م‬.‫ميديا ش‬
15
COUNTRY/Regional REPORTS
Confectionery & Sweets
Challenges in Packaging Jelly Products
Ovens
Microwave Oven Market:
A Growth despite Fears
22
Cafes & Coffee Shops
Coffee Shops Business:
A Preference Triggering the Coffee Market
13
9
FEATURE
10
‫تصدر عن سي بي أتش ورلد‬
Buyers’ Guide...........................................................................59
General Information..............................................................61
Helping Advance MENA & Beyond! Since 1977
1977 ‫نساعد بتطوير الشرق األوسط ومشال أفريقيا وأبعد! منذ‬
An overview of the factors to be taken into account when packaging
jelly products individually; As well-established
variety of confectionery,
jelly is used in countless
recipes. As the hydrophilic substance tends
to stick together, various
separating agents are
employed.
www.mefmag.com
Challenges in Packaging
Jelly Products
(P.25)
Targeting Inefficiencies
in Processing
Revolutionizing Margarine
Production:
(P.07)
(P.29)
(P.19)
Cover Photo Courtesy of
THEEGARTEN-PACTEC GmbH
& Co. KG
www.cphworldmedia.com
Opening Letter
SIAL
Middle East 2013
From 24 to 26 November 2013, more than 1000 manufacturers
from 40 different countries will meet in Abu Dhabi under one roof
to display their food products and equipment at SIAL Middle East
2013. This exhibition will be visited by over 15000 businessmen
from different countries that will be looking for new food and
beverages products and equipment.
International and regional exhibitors decided to participate in
SIAL Middle East to tap into the booming Middle East Food and
beverage sectors. Moreover, Arab consumers who tend to buy
the latest food products and up to date equipment have a high
purchasing power. Xevier Terlet, CEO of the global food industry
consultants, XTC World Innovation, said that as a shifting Middle
East consumer preferences steer toward more healthy and convenient options, food makers will need to keep on innovating to
stay ahead of the curve. He added that Middle East consumers, as
with consumers, all over the world look for pleasure before anything else when they eat food. And the key for pleasure is to provide something different and new.
Since 1985, the Middle East Food (MEF) magazine has been participating in food and beverage exhibitions and to keep abreast
of all what is new in this domain. Several hundred of food manufacturers, exporters and suppliers have used MEF magazine to introduce the products to thousands of decision makers and opinion leaders located throughout the MENA region. I would like to
invite you to visit MEF stand No E252 to guarantee receiving your
complimentary copies for one year period. You will also be informed about the most rewarding plan which will enable you to
promote your food activities in the MENA region.
‫الرسالة اإلفتتاحية‬
‫معرض سيال‬
2013 ‫الشرق األوسط‬
‫ حتت سقف واحد أكثر‬2013 ‫ تشرين الثاني‬26-24 ‫سيجتمع يف مدينة أبو ظيب بني‬
‫من ألف مصنّع من أربعني دولة لعرض منتجاتهم من املأكوالت واملشروبات واملعدات‬
‫ ألف زائر‬15 ‫ سيزور هذا املعرض اكثر من‬.2013 ‫وذلك يف معرض سيال الشرق األوسط‬
.‫من دول خمتلفة ملواكبة أحدث التطورات يف صناعة املأكوالت واملشروبات ومعداتها‬
‫أما اهلدف وراء تهافت الشركات الوطنية والعاملية للمشاركة يف هذا املعرض فهو‬
‫االستفادة من ازدهار قطاعات األغذية واملشروبات يف الشرق األوسط باإلضافة إىل القدرة‬
‫الشرائية العالية للمستهلك اخلليجي والعربي الذي يتطلع اىل شراء أحدث املنتجات‬
‫ الرئيس التنفيذي للمستشارين العامليني‬،»‫ وقد أشار «كسافيه ترليت‬.‫الغذائية واملعدات‬
‫ بأن أذواق املواطنني يف‬،)XTC World Innovation( ‫يف صناعة األغذية يف شركة‬
‫منطقة الشرق األوسط متيل حنو استعمال الغذاء الصحي وأنه على الشركات املصنعة‬
‫ وأضاف بأن املستهلكني يف منطقة‬.‫للمواد الغذائية أن تستمر باالبتكار للبقاء يف الطليعة‬
‫الشرق األوسط كغريهم من املستهلكني املنتشرين يف خمتلف أحناء العامل يسعون قبل‬
‫ ويكمن السر يف تلبية هذه األذواق بتقديم منتجات‬.‫كل شيء إىل االستمتاع بالطعام‬
.‫جديدة وخمتلفة‬
‫ بدورها الرائد يف مواكبة املعارض‬1985 ‫تقوم جملة مأكوالت الشرق األوسط منذ العام‬
‫ وقد‬.‫املتخصصة باألطعمة واملشروبات لإلطالع على كل ما هو حديث يف هذا احلقل‬
‫اعتمد على هذه اجمللة املئات من الشركات اليت تسعى إىل تقديم منتجاتها الغذائية‬
‫آلالف القراء من رجال األعمال وأصحاب القرار املنتشرين يف منطقة الشرق األوسط‬
‫ لضمان استالمكم نسخا جمانية‬E252 ‫ ندعوكم لزيارة جناح اجمللة‬.‫ومشال أفريقيا‬
‫من اجمللة ملدة سنة وملعرفة أفضل الطرق اليت باستطاعة اجمللة مساعدتكم بها‬
.‫للرتويج عن نشاطاتكم يف جمال الغذاء يف منطقة الشرق األوسط ومشال أفريقيا‬
‫فتحي شاتيال‬
‫رئيس التحرير‬
Fathi Chatila
Editor-in-Chief
CPH Team
(Email domain is @cphworldmedia.com)
Founders • Mr. Fathi Chatila • Mrs. Mona Chatila (1944 - 2006)
Management • President Fathi Chatila / f.chatila@ • General Manager Mohamad Rabih Chatila
(B.Arch) / r.chatila@ • Administrative Manager Abdul Rahman Hallak / ar.hallak@
Editorial & Research • Editor-in-Chief Rola Hamdan Ghutmi / content@ • Acting ER Manager/
Senior Editor & Researcher Dina Fawaz / d.fawaz@ • Editor & Researcher Rawand Fakih/ r.fakih@
Circulation & Marketing • Circulation & Marketing Manager Jad L. Aboulhosn / j.aboulhosn@
Information Technology • IT Operation & Support Officers Ali Zaraket / a.zaraket@ • Mazen Bou
Diab / m.boudiab@
Accounting & Finance • Assistant Accountant Hala Nizam / h.nizam@
Mail & Services • Mail & Service Manager Abdul Rahman Hallak / ar.hallak@ • Mail & Service Officer
Ali Zaraket / a.zaraket@
Graphic Design • design@
Honorary Editorial Consultants (HEC)
Dr. Abdullah Ahmad Abdulla - Chief - Food Control Kingdom of Bahrain
J. Peter Clark Ph.D - Consultant to the Process Industries Illinois - USA
Sharaf Dabbagh - President Ta’aheel FZ. L.L.C.
David Edwards - Managing Director, IMES International - Ireland
Dr. Omid Gilanpour - Assistant Professor & Director of Foreign Trade & Marketing
Research Department - APERI- Iran
M. Karim Hammoud - Managing director, Vitech consulting
Youssef H. Habbal, M.Sc. CFSA, Hospitality Management Dept. AUST - Lebanon
Dr. Beate Hubber, International Cooperation Division - Research Institute of
Organic Agriculture (FIBL)
Jane Stamiforth - Head of Food Business Development - Reading Scientiific Services
Limited (RSSL)
MENA Food Digest
Bahrain
Awaiting the Big Event
The 6th Annual Food & Hospitality Expo
Bahrain 2014 is the country’s business to
business networking opportunity for all
professionals within this ever-growing industry. The exciting event brings together
food producers, distributors, refrigeration
experts, packaging experts, kitchen and
food manufacturing equipment producers, caterers, hoteliers, hygiene experts,
chefs and business owners from the industry locally & internationally and is an
opportunity for building connections
within the industry and for reaching out to
enhance business. The Food & Hospitality
Expo is organized by the Bahrain Exhibition and Convention Authority (BECA)
and has the support of The Ministry of
Industry and Commerce, and its strategic
partner – Tamkeen. In its 6th year now,
the expo is well established in the market
and is well known for its great success in
building the industry in Bahrain. Each year
Food and Hospitality Expo Bahrain has
been held under the Patronage of Prince
Khalifa Bin Salman Al Khalifa, Prime Minister of the Kingdom of Bahrain, supported
by Bahrain’s Ministry of Industry and Commerce. The event will take place from April
14 – 17 2014, at the Bahrain International
Exhibition and Convention Center. Opening hours are from 10am – 7pm. For the
businesses seeking new sales from the
Middle East, Africa and South Asia, The
Food & Hospitality Expo provides a trade
and sourcing platform where international flavors find world-class business.
Lebanon
Strengthening the
Agricultural Sector
FAO Lebanon organized a closure workshop of the project “Strengthening Production and Marketing of Lebanese Agriculture”, which began in November
Middle East Food (MEF)
2009 and concluded in August 2013. The
USD2.88 million project was a partnership between the Italian government
(funding agency), the Lebanese Ministry of Agriculture (primary beneficiary)
and FAO Lebanon (implementing agency). The project aimed to restructure and
upgrade the sector to meet the requirements of international standards and
trade agreements. This was achieved by
updating related legislative and regulatory texts, building institutional and producers’ capacities and providing tools
and equipment for an efficient delivery
of services. It was carried out successfully
by designing programs to strengthen all
players throughout the agricultural value
chains: the Ministry of Agriculture, public
institutions, the private sector, exporters,
suppliers, traders, farmers and producers. Focusing on three main areas, plant
health and agricultural production, food
safety - food inspection and control, and
postharvest and marketing, the project
had remarkable achievements at various levels: legislative, educational, operational, technological and equipment.
Although these achievements have es-
04
tablished a crucial program for strengthening an ailing agricultural sector, they
have also laid bare the urgent need for
continuity, in order to avoid its relapse.
Therefore, FAO Lebanon requires a great
deal of critical effort to deepen the strategies, procedures and support that the
project has thus far installed throughout
the sector.
Saudi Arabia
New Cheese Plant
A new cheese manufacturing plant is
being built in Saudi Arabia, by the Irish
Dairy Board (IDB), the cooperative organization of farmers which owns the Kerrygold brand, announced IDB’s chief executive Kevin Lane. The plant will produce
a range of fresh white cheeses that appeal to local market tastes, made using
a unique technology developed by the
IDB and Irish farming promotion agency
Teagasc. The new facility which is part of
a USD26.8 million investment in the region, will strengthen the company’s position in the Saudi Arabian market, the fifth
largest diary importer in the world. This
plant is also set to provide an access point
for important markets in the Middle East
and northern Africa. Fresh white cheese
is hugely popular in the Middle East,
where there is high demand for Islamicfriendly halal products. The technology
Oman
New Fishing Port
The cost of the fishery project, planned to be
implemented in the Duqm economic zone
int he Al Wusta Governorate, will be around
USD103.8 million and the whole fisheries
several plants and a major fisheries harbor
to receive vessels coming from the Indian
Ocean that will benefit from the fisheries
production line and the other products.
The Minister of Agriculture and Fisheries,
Dr. Fuad bin Jaafar al Sajwani said that the
fishing port in the special economic zone at
Duqm which will be implemented in the upcoming period as part of the planned fisheries industrial zone is an ambitious project as
the area overlooks the Arabian Sea and is
known for its fisheries wealth.
UAE
First Livestock Shipment
at Khalifa Port
used allows milk protein ingredients to
be recombined for fresh white cheese
production. Saudi Arabia already imports
more than 400,000 tons of dairy produce
per year. Domestic milk self-sufficiency is
relatively low and milk production is under stress due to the lack of water for crop
growing as animal feed.
11 ‫ عدد‬- 31 ‫ جملّد‬/ 2013 )‫تشرين الثاني (نوفمرب‬
industrial zone is estimated to cost around
USD155.8 million. The fisheries industrial
estate at the special economic free zone
at Duqm will occupy an area of 3km and
the work is scheduled to start in 2016. The
project is aimed at achieving added value
through fish industry instead of exporting
fish. The fisheries industrial zone includes
05
The first shipment of livestock into Khalifa
Port’s general cargo terminal has been accepted by Abu Dhabi Ports Company
(ADPC), the master developer of ports and
industrial zones has accepted. The ship
arrived carrying roughly 650 cattle and
20,000 sheep. The animals had travelled
from Australia in the ship’s specially designed open decks, which provide natural ventilation throughout the pens. This
follows the recent approval from the UAE
Ministry of Environment and Water, for the
flagship port to accept the shipments of
live animals, and ADPC’s customer Emirates
Future also receiving its licensing approvals
for livestock imports through Khalifa Port.
Abdulkareem Al Masabi, Vice president at
Khalifa Port, said, “This is an important business stream for Abu Dhabi Ports Company
and we are pleased to have received the
licensing approvals to accept such shipments into Khalifa Port. The General Cargo
terminal at Khalifa Port offers ample space
to handle such vessels, and the ports location adjacent to the Kizad (Khalifa Industrial
Zone, Abu Dhabi) offers food producers
and livestock importers an excellent location, minimizing the supply chain logistics
between import and processing unit.” ADPC’s customer Emirates Future is the first
company to import livestock into the UAE
through Khalifa Port. Until now, all livestock
has arrived into Zayed Port.
‫مأكوالت الشرق األوسط‬
Ingredients & Additives
Starch
USD15.23 Billion by 2017.................................................................................P.07
Ingredion Launches Novation Endura™ Series.........................................P.08
Ulrick & Short Launches Unique New Glaze..............................................P.09
Tate & Lyle Launches PULPIZ™ Pulp Extender...........................................P.09
Packaging
Coding & Labeling
Flexibility plus Material Savings.....................................................................P.10
53 Countries Use FSC™ Label on Tetra Pak Packages..............................P.12
Total Success for Advanced Dynamics’ Labeling Solutions..................P.12
MULTIVAC’s Automated Print Monitoring System...................................P.13
SLEEVEPACK: A Revolutionary Patented Packaging System................P.14
Linx New Scribing Laser Coders.....................................................................P.14
Catering & Hospitality
A Preference Triggering the Coffee Market...............................................P.15
Second Cup Celebrates New Florida Flagship Café................................P.16
New F&B Outlets on
Mohammed Bin Rashid Boulevard...............................................................P.17
‫النشاء‬
‫املك ّونات واملضافات‬
M
odified starches have been developed for a very long time and its applications in the food industry are significant nowadays. As a
major part of various foods, starch undergoes molecular, structural and nutritional changes during the processing stages. At times
the changes may be of technical utility, but on most occasions these are detrimental to the quality of food. Such diversification
or enhancement of its functionality as specialty applications often requires chemical modification after extraction to achieve optimum
functionality. According to a new market research report, “Modified Starch Market by Raw Materials, Applications & Geography - Global
Market Estimates up to 2017,” published by MarketsandMarkets, modified starch market will grow from USD12.99 billion in 2012 to
USD15.23 billion by 2017 with 3.2 percent CAGR during the same period. North America is expected to lead the global modified starch market
with share of 39 percent followed by Asia-Pacific (29 percent) and Europe (27 percent) in terms of consumption.
The modified starch market is growing market, albeit
with a few challenges posed along the way. The advent
of modern technologies and various chemical, physical and genetic processes have meant that industries
have been able to access the most desirable properties
of starch in the most profitable manner. Modifications
have made the ingredient more stable, process-easy
and thus opened new applications dimensions to an
already wide array of industries.
Availability of prime sources of starch, however, has
meant that the range of commodities targeted for its
extraction have remained limited. Corn and wheat in
particular have delivered starch of the ideal quality for
the food and industrial processes. Also the abundant
supply of both the commodities has negated the need
to hunt for other sources. Modification techniques have
minimized the problems faced in using these starches
in the industry. However, the U.S. Ethanol policy and the
growing demand for wheat as a raw material for biofuel generation in the European countries, has posed
indirect problems for the modified starch market. Corn,
the prime supply from the U.S. and wheat, Europe’s
prime starch commodity, are expected to be available
in shortage owing to the Ethanol policies. This coupled
with the increasing demand for modified starch in various industry sectors, necessitates the need to tap other
sources of starch.
Cassava (tapioca) is one such source which has already
been addressed. Although it has been extensively
adapted in to the industry, its full potential is yet to
be tapped. Similarly, rice, yam and other tube roots,
which are abundantly available in the Asian, African,
South American countries and Oceania, need to be researched. Bean starch is one such example of untapped
source as well as application field, which needs focus
and presents an opportunity. Modified bean starch
may improve the quality of fresh gluten-free bread. It
has been shown to boost its elasticity, potentially offering a better texture in the final loaf. Such findings could
lead to enhanced products for the already blossoming
gluten-free food market, worth more than USD1.5 billion in Europe alone in 2010.
“Modification
techniques
have
minimized
the problems
faced in
using these
starches in the
industry”
07
Market drivers
The major drivers for modified starch global market
growth are the convenience health food sector, functional foods and the wide array of functionalities on
offer brought about by the chemical modification of
starch. The increasing requirements of the bio-fuel industry, results in siphoning of the raw material away
from the starch industry. The resultant price hikes and
supply shortage can be seen as a restraint for modified
starch market.
North America holds major market share in modified
starch market. Asia-Pacific is the second largest consumer. R&D initiatives by American companies and
government have helped its manufacturer to get the
first mover advantage. North America market share
is 39 percent in the global modified starch consumption, Europe has 27 percent of share, and APAC companies are on the rise with market share of 29 percent
ingredients & additives
Starch
“...focus is
gradually
expected to
shift towards
cassava and
other sources
of starch”
of the total consumption. The modified starch market
by application is segmented in major three segments
as Food, Non-food (industrial), and Feed. Although, the
industrial applications occupy a major share in the consumption market, the food segment, boosted by the
convenience and functional foods, is expected to be
the fastest growing segment, going ahead.
Among the various commodities sourced for starch extraction, corn (maize), wheat, potato, and cassava occupy excess of 95 percent of the market share. With growing concerns over the availability of corn (maize) and
wheat due to the bioethanol policies in the U.S. and Europe respectively, focus is gradually expected to shift
towards cassava and other sources of starch.
Source:
MarketsandMarkets
Web: www.marketsandmarkets.com
‫ باعتباره جزءاً رئيسياً من مختلف‬.‫بدأ تطوير صناعة النشا المعَدل منذ فترة طويلة جداً وتعد تطبيقاته مهمة جداً في الصناعات الغذائية في الوقت الراهن‬
‫ وفقاً لتقرير جديد عن سوق تعديل النشا بواسطة المواد الخام وتطبيقاته‬.‫ يخضع النشا لتغيرات جزيئية وهيكلية وغذائية خالل مراحل التصنيع‬،‫األطعمة‬
‫ مليار‬15.23 ‫ لتصل إلى‬2012 ‫ مليار دوالر أمريكي في عام‬12.76 ‫ من المتوقع أن تنمو سوق النشا المعَدل من‬،2017 ‫وتقديرات السوق العالمية حتى عام‬
‫ من المتوقع أن تقود منطقة أمريكا الشمالية هذه السوق وستكون حصتها‬.‫ خالل هذه الفترة‬%3.2 ‫ بمعدل نمو سنوي مركب بنسبة‬2017 ‫دوالر أمريكي في عام‬
.‫) من حيث اإلستهالك‬%27( ‫) وأوروبا‬%29( ‫ تليها منطقة آسيا والمحيط الهادئ‬،%39
Ingredion Launches Novation Endura™ Series
The Ingredion group of companies is launching a
revolutionary addition to its Novation® range of clean
label (no E number) starches – the Novation Endura
series. The first product to be launched within this
new range is Novation Endura 0100 starch offering
the highest process tolerance ever available, as well
as maximum stability. This new series of clean label
starches enables food manufacturers to create a wider
range of appealing, additive-free and natural food
products than ever before, including dairy desserts,
fruit preparations, sauces and salad dressings.
As one of the first new product launches from Ingredion, Novation Endura starch pushes the boundaries
in clean label food formulation, and demonstrates
the company’s commitment to creating pioneering
ingredient solutions. Novation Endura starches have
the ability to withstand higher cooking temperatures
and shear conditions, offering optimal performance in
a broader number of applications than ever before.
These starches are particularly suited to dairy-based
products, traditionally a challenging area for clean
label reformulation due to high temperature process
conditions. They also deliver great stability throughout
a product’s shelf-life, even through freeze/thaw cycles
during storage. The neutral color and texturizing properties allow food manufacturers to create a wider vaMiddle East Food (MEF)
riety of thick, glossy food and beverage products with
indulgent textures while maintaining a clean label,
boosting consumer appeal.
Aaron Edwards, director, global Wholesome ingredients, Ingredion UK Limited, comments, “We’re excited
to be offering the most technically advanced clean
label starches to the global food and beverage market.
Reflecting our advanced clean label capabilities, and
as a result of continued strategic development efforts,
Novation Endura starches offer food manufacturers
even greater process tolerance and stability for their
clean label products.”
08
‫النشاء‬
‫املك ّونات واملضافات‬
Ulrick & Short Launches Unique New Glaze
Ulrick & Short Ltd has announced the extension of
its range of clean label non-GM glazes, to include
Eziglaze C which is unique in the market place. The
Eziglaze range has now been extended for all different
pastry types and is perfect for hot cross buns, sausage
rolls, chilled or frozen pies, morning goods, among
other applications - and can be declared as a starch or
cornflour to simplify and clean up labels. Eziglaze C is
especially suitable for freshly baked goods, is declarable as wheat and has increased the range of non-GM
glazes. Both of these glazes and others in the range
are egg and milk free, contain no additives and are
microbiologically stable.
A key benefit of Ulrick & Short’s starches is that they
are supplied in powder form and can be stored at
ambient temperature for up to two years. Simple to
dissolve in cold water, the glazes are suitable for use in
both craft bakeries and with automated applications.
Ulrick & Short director, Adrian Short, explained: “The
U&S range of non-GM clean label starches is incredibly
versatile and these new glazes are a perfect example
of this. Dairy and especially egg prices are constantly
Eziglaze will be a big hit in the sweet & savory bakery sector in
particular
in flux and the Eziglaze range offers a superior performance alternative at a stable price, with significant
added benefits of extended ambient storage and ease
of use.”
Tate & Lyle Launches PULPIZ™ Pulp Extender
Tate & Lyle, a global provider of ingredients and
solutions to the food, beverage and other industries,
introduces PULPIZ™ Pulp Extender, an easy-to-use
modified starch that brings exceptional pulp like
texture - even after processing - and in formulations
with low tomato paste content. Tate & Lyle demonstrated PULPIZ™ can replace at least 25 percent of
tomato paste in certain applications, delivering an
innovative ingredient solution that can significantly
reduce production costs in tomato-based soups and
sauces without compromising taste or texture.
“Tate & Lyle leveraged its extensive starch expertise to develop PULPIZ™ and give our customers the
ability to do more with less while maintaining taste,
texture and meeting production goals,” said Werner
Barbosa, Global Platform Leader Texturants at Tate &
Lyle. “Because PULPIZ™ can be easily incorporated
into typical manufacturing processes, it offers an
innovative and effective solution for manufacturers
dealing with rising recipe costs and the volatility of
the tomato paste market,” said Barbosa.
“The PULPIZ™ technology allows the product to
hydrate rapidly, but still retain its particulate nature through harsh processing conditions, such as
retort. This ensures the product’s pulpy texture will
be retained regardless of the application” said James
Smoot, Sr. Research Scientist. A Tate & Lyle descriptive panel found that pasta sauce incorporating
PULPIZ™ Pulp Extender and 25 percent less tomato
paste had the same pulpiness, tomato flavour intensity, viscosity and visual appeal than an all tomato
sauce.
PULPIZ™ Pulp Extender can be used to partially substitute tomato paste or add pulpiness in convenience
applications, including soups (both Ready-To-Eat
or dry mixes), pasta and barbecue sauces. It will be
manufactured in both Europe and the US and will be
available to our customers globally.
09
packaging
Coding & labeling
Flexibility plus Material Savings
W
ith the marketing teams’ cornucopia of creative ideas for product development in the beverage industry, those tasked with evolving
new dressing techniques are faced with a continual stream of new requirements. Moreover, numerous bottlers are adopting a market segmentation strategy geared in responsive detail to consumers’ preferences. This directly affects the choice of label dress, and
demands a high degree of flexibility from the technology for applying the labels selected.
“… more
clients are
demanding
that a labeler
should really
be able to do
everything”
Part-labeling – an alternative for affordable labeling concepts
This latter requirement, especially, has become particularly prominent in recent times: premium products
and mainstream products are contrastingly presented,
thanks to distinctive differentiation in terms of dress.
This is why more and more clients are demanding that
a labeler should really be able to do everything: reelfed labeling for the basic products and upmarket dress
for premium products: in contoured bottles, for example, or containers featuring embossed elements in
conjunction with sleeves. The combination of Krones’
familiar modularized labeler with a directly integrated
sleeving machine enables these requirements to be
met with a single machine. The DecoBloc thus created
provides all the options entailed by classical labeling
with precut labels, pressure-sensitive labels, reel-fed
wrap-around labels or cut wrap-around labels. Plus,
of course, the sleeving carousel, mounted directly on
the modularized labeler – for handling sleeve labels in
stretch or shrink design.
Flexibility in the choice of dress
Now that these two labelers have been combined into
a single design, only one bottle infeed and one bottle
discharge are required. The integrated servo-technology ensures maximally precise bottle guidance and positioning. Both machines can be operated separately or
combined at will – if container orientation is required
when sleeving, for example. So bottlers with a widely
diversified assortment of containers and dress variants,
10
for example, dress the classical glass bottle in precut
labels on the cold-glue labeling station in the usual
manner, and continue to run relatively small batches
of other beverages. Seasonal products are thus dressed
in precut labels using hotmelt by the Canmatic station, and modish drinks in PET bottles are given trendy
shrink-on or stretch-sleeve labels, without the need to
invest in an additional labeler.
For PET bottles with embossing, for instance, the combination of both machines comes into play: first, the
bottle is positioned correctly using the container orientation feature of the modularized labeler, and then
dressed in a sleeve label by the sleeving machine. Besides the flexibility provided by a machine configuration of this kind, bottlers benefit from space savings in
the production area, since now only one machine will
be needed instead of two for the same spectrum of applications. This will create concomitant savings at the
peripherals as well, e.g. the conveyor links and their
care and maintenance.
Handling thin label materials
The particular challenge involved in labeling technology nowadays is how to handle ultra-thin label materials, which in the case of OPP labels with a thickness of
currently 38 to 40 µm will lead to qualities measuring
just 25 µm. The technical requirements encountered
when running these labels relate primarily to the reduced stiffness of the label and how to handle it in the
‫الرتقيم والو ْسم‬
“One
auspicious
technology,
soon to be
available,
is direct
printing”
‫التوضيب‬
vacuum systems of the label transfer function. For users of a non-returnable PET bottle, in particular, wraparound labeling with OPP labels is still the most affordable variant, which can be implemented using thinner
film thicknesses. If with this dress variant there is an
even more rigorous focus on possible savings, one obvious option is to dress the bottles in part-labels, which
can also be handled with the Contiroll technology. This
enables the labeling costs using part-labels to be reduced by up to 50 percent – while still using the existing Contiroll.
In terms of the sleeves, too, clients are looking at materials savings to be achieved by reducing the material
thickness from its current 50 µm to 40 µm in future.
This approach still has definite potential, as exemplified by the Triple S technology. Thanks to their high
stretch rate of up to 55 %, the Triple S film sleeves are
significantly smaller, while providing the same visual
appeal on the container. Cost savings of a similar size
are thus feasible. The technology for this is based on a
modification of the classical Sleevematic with an entirely new feature for transferring the stretch sleeve to
the bottle. The sleeve gripper designed for this purpose, with its annular configuration of the pins, accepts the sleeve by separating it from the sleeve feed
unit. With vacuum being supplied to each individual
pin, the ultra-elastic sleeve is dependably held by the
pins. One of the first applications featuring this technology is in continuous operation at a client’s facility,
where substantial savings are already showing up in
terms of material consumption.
Field-proven cold-glue labeling
A large number of beverage bottlers today are doing
fine by continuing to use glass bottles and cold-glue
application of precut labels. Here, too, the same stringent requirements apply for the accuracy of label application and for minimized tolerances of label positioning. Special container formats, such as conical
shapes, can be dressed using this labeling technology
with an accuracy of down to 1 mm. The principal thrust
of technical development work here is on fundamental
gearing of the machine’s operator control modalities
to ergonomically optimized working conditions, which
for many users offer additional convenience. In the
case of replacement investments, particularly, questions involving improved accessibility and changeoverfriendliness are important issues, not least because in
recent years the strategies employed for designing
human-engineered workplaces have been repeatedly
upgraded with new ideas. The weight of the changeover parts can be significantly reduced, thanks to new
materials, with concomitant gains in terms of easier
handling, which goes to show how ergonomic considerations are incorporated into the design work.
Outlook for 2020
Where will labeling technology have arrived at by 2020?
It’s indisputable that techniques nowadays are being
even more substantially influenced by the flexible options emerging for label design and production. Advances in printing technology will in most cases mean
concomitant advances for the design options available
to the marketing teams, and thus new requirements for
the machinery involved. One auspicious technology,
soon to be available, is direct printing. The product’s visual image directly on the bottle – an exciting thought
for all those who want to take the no-label look to its
logical conclusion, and achieve cost savings for material consumption into the bargain. Quite apart from the
reduced costs for disposing of the labels.
Source:
Dieter Leykamm
Divisional Manager
Labelling Technology
Krones AG
Web: www.krones.com
The DecoBloc: a combined modularized labeler and sleeving machine
‫ فإن األشخاص المكلفين بتطوير تقنيات جديدة لوضع‬،‫مع وفرة األفكار المبتكرة والخالقة لدى فرق التسويق حول تطوير المنتجات في قطاع المشروبات‬
‫الموجهة‬
ّ ‫ زد على ذلك فإن الكثير من شركات تعبئة الزجاجات تعتمد استراتيجية تجزئة السوق‬.‫الملصقات يواجهون تياراً مستمراً من المتطلبات الجديدة‬
‫ يؤثر ذلك بشكل مباشر على خيار طريقة وضع الملصق ويتطلّب درجة عالية من المرونة في التكنولوجيا لوضع‬.‫بشكل يتجاوب مع تفضيالت المستهلكين‬
‫ إن هذا المطلب قد أصبح بارزاً بشكل خاص في اآلونة األخيرة إذ يت ّم عرض المنتجات ذات الجودة العالية والمنتجات المتداولة بشكل‬.‫الملصقات المختارة‬
‫ تقوم‬.‫ ولهذا السبب يتزايد عدد الزبائن الذين يطالبون بأن يكون الملصق قادر على القيام بأي شيء‬.‫متضارب بفضل التفريق المميز من حيث وضع الملصقات‬
.‫) في المقال أعاله بطرح آخر تطورات السوق وآخر ابتكاراتها في مجال الوسْم‬Krones( ‫شركة‬
11
packaging
Coding & labeling
53 Countries Use FSC™ Label on Tetra Pak Packages
Tetra Pak® reports a significant rise in the number of
countries selling products in Tetra Pak packages bearing the FSC label, up about 40 percent since last year.
Marking FSC Friday, the company announced that
customers in 53 countries now adopt the responsible
forest management label, compared with 38 a year
ago. During that time, more than 27 billion Tetra Pak
packages bearing the prestigious mark have appeared
on retail shelves worldwide. “The FSC label helps raise
awareness of the importance of responsible forest
management among consumers worldwide, enabling
them to make informed purchasing choices,” said
Nils Björkman, Executive Vice President Commercial
Operations. “People depend on forests to support
many different aspects of their lives – from supplying
essential raw materials for a host of everyday items, to
their fundamental role in balancing nature’s complex
ecosystems,” he said.
Since the introduction of the world’s first FSC-labeled
liquid food cartons in the UK in 2007, Tetra Pak has
worked with suppliers, customers, consumers and
NGOs to raise awareness of the importance of ensuring responsible forest management and the value of
To help raise awareness, last May Tetra Pak launched a global
program focused on sustainable, renewable materials
using renewable materials, like wood. “When properly managed the supply of renewable resources is
virtually unlimited,” said Björkman. Today, FSC-labeled
Tetra Pak packages are available across the globe, but
volumes are limited by the availability of FSC-certified
wood, with only 15 percent of the world’s productive
forests currently certified.
Total Success for Advanced
Dynamics’ Labeling Solutions
Advanced Dynamics Ltd believes the economy may
be finally turning the corner after successfully exhibiting its range of high quality equipment at TOTAL
2013 in June. Over the three days Advanced Dynamics
showcased its Pack Leader solutions for labeling everything from medicine bottles to lipsticks – and was
encouraged by the positive reception visitors gave the
PL-521 Horizontal Wrap Around labeler and the SL-301
Shrink Sleever, both making their show debuts.
For challenging shapes nothing can beat the PL-521
for labeling of slim, non-freestanding cylindrical containers such as vials, test tubes, lipsticks and mascaras,
even those outside the normal diameter and length
range. The machine’s angled motor conveyor ensures
accurate labeling by securing the product on its side
as it moves through the label head. The SL-301 can
shrink full or partial tamper evident sleeves up to 300
bottles a minute. Its tamper evident capability makes
it perfect for a diverse range of products from soft
drinks to jams and medical bottles.
Advanced Dynamics’ managing director, Malcolm
Little, said: “Advanced Dynamics is the sole UK distributor of Pack Leader’s range of eye-catching labeling
systems, so we were thrilled to demonstrate the machines at TOTAL. The PL-521 and SL-301 will transform
bottle labeling in this country and the show provided
an outstanding platform to present the exciting benefits of these fabulous machines.”
PR59a Total Review
12
‫الرتقيم والو ْسم‬
‫التوضيب‬
MULTIVAC’s Automated Print Monitoring System
The investment in a print monitoring system is generally expensive: Since the packs are filled, sealed and
labeled in several pack rows and tracks on a thermoforming packaging machine, automated print monitoring normally has to be performed on an individual
track basis. This means that, depending on the layout
of the packaging machine, two or three or even more
visual monitoring systems, such as for example barcode scanners or cameras, are required for this task.
There is a growing trend towards ever larger and wider
packaging machines - and therefore towards ever
more pack tracks.
At Fachpack 2013 MULTIVAC Marking & Inspection
presented automated print monitoring directly at the
label dispenser of its cross web labelers: "We monitor the label and its print for correctness before the
labels are distributed to the individual pack tracks of
the packaging machine", explains Robert Vollenkemper,
Sales Manager of MULTIVAC Marking & Inspection. As
an option, each pack can also be checked by a luminescence sensor to see whether the label is actually
on or under the pack. "One camera and some lumiMULTIVAC’s new system is available as an option for the MR600 series
nescence sensors are less expensive and less maintenance-intensive than a camera per pack track. Print
posited onto the packs, they are monitored to check
monitoring direct at the label dispenser already starts
that the labels are adhered to the packs.
to pay off from two pack tracks onwards".
Depending on the result of the monitoring, there is a
The whole system functions as follows: The label strip
corresponding entry in the line-motion control. This
is unwound from the roll over several deflection rollers
ensures that a product with missing or faulty print
and held taut. A printer prints the production-related
can be automatically removed from the line later by
data such as use-by date, barcode or batch number
means of a handling system. The automated print
onto the label. Print monitoring with an appropriate
monitoring system is available as an option for all
camera system takes place between the printer and
MR600 series cross web labelers from MULTIVAC Markthe dispensing edge. After the labels have been deing & Inspection.
13
packaging
Coding & labeling
SLEEVEPACK: A Revolutionary Patented
Packaging System
After more than 30 years of experience in the production of sleeving solutions, FINPAC presents a new and
revolutionary patented packaging system, to permit
to save the sleeving costs between 30 and 60 percent.
SLEEVEPACK system combines the product label with
a sleeve that enhances the product and serves as multipack, with a great economy of material.
With SLEEVEPACK, the sleeve doesn’t cover the 100
percent of each product surface, but is a part of the
only one external sleeve, that allow to bundle 2, 3 or 4
singles products. A pre-perforation made by the sleeving machine permit the easy opening of the pack,
leaving a partial sleeved surface on each individual
product: this is possible thanks to the hot melt under
the sleeve, activated by a thermal shrinkage. In this
way, an irremovable part of sleeve as a label on each
product, with the product brand or description, and all
the others compulsory law wording can be leaved.
This new system offer an evident advantage since it
A new packaging system with very high ecological sensibility
can completely avoid also the cost of the cluster and
the save of material can represent a plus to all this
customers who want to put in evidence the very high
“ecological sensibility” of this new packaging system.
Linx New Scribing Laser Coders
Linx Printing Technologies is taking laser coding to
new levels with the launch of a range of scribing laser
coders, offering the most efficient production line solutions with no compromise on quality. The 10w Linx
SL102 laser coder is the most versatile and intuitive
coder in its class, ideal for users with a fast line and
simple code requirements, or a slow line with a more
complex code. The Linx SL102 offers the most flexible
solution for quality coding onto a wide range of materials. And the high-speed, low-maintenance 30w Linx
SL302 laser coder produces quality coding for complex codes on fast lines, even on hard-to-mark materials, and is versatile enough to adapt to future coding
needs, such as changes in line speeds, message types
or products to be coded.
Choosing a Linx SL laser coder also assures reliability,
with longer laser tube life, less downtime and lower
cost. The new Linx laser coders are more intuitive
– easy to use, with the new LinxVision® color touch
screen, incorporating a large WYSIWYG display for
simple operation. The LinxVision operating system features an eye-catching, easy to use 10.1 inch LCD color
touch screen. Meanwhile Linx QuadMark® allows complete control of up to four laser coders on the same
network from a single location, ideal for larger sites
with multiple lasers and helping to save time and cost,
whilst minimizing the chances of coding errors.
The new Linx laser coders are versatile, reliable and intuitive
14
‫املقاهي‬
‫التموين والضيافة‬
A Preference Triggering the Coffee Market
G
rowing demand for convenience and time-saving products benefited many channels across consumer foodservice, particularly coffee shops and cafes. Food and beverage investors are looking to buy a coffee shop as they are a much preferred industry in the food
business. These ideal places for social gatherings have gained their popularity over time basically due to the popularity of the coffee
as it is the much consumed beverage after water, mainly in the Arab countries. As a result, Brazilian coffee exports to Arab markets are continuously increasing registering significant growth.
Coffee shops & cafes preferred on other food business
Francorp Middle East’s recent research showed that
cafes and coffee shops franchises are much in demand in the Middle East region. Out of 100 investors
who want to invest in F&B franchise are looking to
buy a coffee shop franchise. The research that Francorp Middle East carried out from the stats on Opportunity Portal also shows that 70% of such investors are
based in Middle East. The remaining 30% investors
who want to buy cafes and coffee shops are mainly
from South Asia (Pakistan and India) and UK.
This high demand of coffee shops in the region is
very obvious, as coffee is most used beverage in the
world after water. The United Arab Emirates and Saudi
Arabia are the most active coffee shop markets; being tourists hubs as well as the homes of expats from
around the world. The rising demand of coffee in the
region has brought many innovative business ideas
like Cafe2Go which is coffee made of camel milk. The
never ending demand of coffee in the region has even
urged some brands to have two or three outlets within just one mall, says the report.
According to Imad Charafeddine, President Francorp
Middle East, "Dubai is the food court of Middle East.
The business hub of the region, Dubai is still the most
loved city by investors, but with the increasing costs,
some investors are also looking for hotspots where
cost can be minimum while the ROI to be maximum.
The stats show that most of the investors from South
Asian region tend to invest in low cost cities. The
multi-cultural environment in the Middle East has
made coffee shops more than just the place to have
a cup of coffee. These outlets are the ideal places for
birthdays, social gatherings, small business meet-ups
etc. Total coffee volume sales are expected to grow
by 80% from 2009-2014, so an F&B investor can easily
identify the hot opportunity.”
Brazil’s coffee export to Arab markets increases
Being the most popular beverage in the world and especially in the Arab countries, coffee imports are increasing on a yearly basis. The Arab nations imported
USD117.64 million worth of coffee from Brazil during
the period of January to August this year, reflecting a
1.92 percent revenue increase over the same period
Cover Photo Courtesy of Dudson Ltd
“Out of 100
investors
who want
to invest in
F&B franchise
are looking
to buy a
coffee shop
franchise”
15
of 2012, according to statistics released by the Brazilian Ministry of Development, Industry and Trade.
Brazil exported 46 tons of coffee to the Arab region
from January to August 2013, indicating a 31 percent
increase in volume.
According to the Arab Brazilian Chamber of Commerce, the Arab world has been consistently a major market for Brazilian coffee products. Even though
the total revenue for Brazilian coffee exports to the
international markets has reduced by 16.27 percent
during January to August this year, in comparison to
the same period of 2012, generating only USD3.08
billion, the total volume has increased by 31 percent.
The increase in volume as against the revenue is the
result of depreciation in the price of coffee in the international market.
In order to tackle external obstacles, many Brazilian
coffee exporters are selling sophisticated blends of
Catering & Hospitality
“Brazilian
coffee
exporters
are stepping
up efforts
to establish
direct trade
relations with
Arab traders”
gourmet coffee that will meet expectations of the
most passionate coffee lovers. The statistics highlight that several coffee shops throughout the world
serve Brazilian beans as a high end product.
Dr. Michel Alaby, Secretary General and CEO of Arab
Brazilian Chamber of Commerce said, “The Brazilian
coffee exporters are stepping up efforts to establish direct trade relations with Arab traders, cutting
down intermediaries. The increase in volume of coffee exports this year indicates the popularity of Brazilian coffee in the region. Brazilian producers are
constantly improving the quality of their coffee to
give it a competitive edge in the Arab market, which
will ultimately lead to increased revenues.”
Prepared by:
Rawand Fakih
Editor & Researcher
‫ وقد انعكس هذا النمو بشك ٍل خاص على‬،‫ساعد الطلب المتزايد على المنتجات الموفرة للراحة والوقت على نمو العديد من قطاعات خدمات طعام المستهلكين‬
.‫ يبحث مئات المستثمرين في قطاع األغذية والمشروبات عن شراء مقهى باعتبار أن المقاهي هي القطاع المفضل إلى ح ٍد كبير عن قطاعات األخرى‬.‫المقاهي‬
‫اكتسبت هذه األماكن التي تعد مثالي ًة للتجمعات والتواصل اإلجتماعي شعبي ًة على مر السنين وترجع هذه الشعبية أساساً إلى شعبية القهوة باعتبارها إحدى‬
‫ تعد صادرات البن البرازيلي إلى األسواق العربية في‬،‫ ونتيجة لذلك‬.‫ ويبرز ذلك واضحاً في البلدان العربية‬،‫المشروبات التي تُستهلك بشك ٍل كبير بعد المياه‬
.‫ تعد دولة اإلمارات العربية المتحدة والمملكة العربية السعودية من البلدان التي تملك أسواقاً للمقاهي ناشط ًة إلى ح ٍد كبير‬.ً‫ازدياد مستمر وتسجل نمواً كبيرا‬
Second Cup Celebrates New Florida Flagship Café
Expanding the reach of the Second Cup café brand
into Naples, Florida was announced last month by The
Second Cup Coffee Company LLC. ("Second Cup")
with the celebration of the Florida flagship Second
Cup Café at the luxurious Mercato. Regional Franchisee, Coffee by the Sea Corp, is operating this new café
situated in the prestigious 53-acre Mercato mixed-use
upscale development, a successful premier 'lifestyle
community' anchored with a Whole Foods Market Inc.
store and a 12-screen movie theater complex.
The 2,300 square foot café contains seating for approximately 60 guests inside and another 25 on a stunning
patio and has already been welcomed with great enthusiasm by the community. "We are very gratified by
the positive feedback we are receiving from all of our
guests who are enjoying Second Cup's barista crafted
hot and cold beverages as well as the tremendous selection of local favorites, fresh squeezed orange juice
and frozen yogurt smoothies," said Steven Somerville,
partner in Coffee by the Sea Corp. "It is a perfect fit for
those who are looking for a premium café experience
driven by value," said Somerville.
Second Cup International President Jim Ragas said
that "this new location is representative of what we
strive to achieve with all of our Second Cup cafés - to
Prestigious Mercato in Naples, Florida is ideal location for Second Cup Cafe
create a warm inviting ambience for locals and visitors
to feel like they are at their second home."
16
‫املقاهي‬
‫التموين والضيافة‬
New F&B Outlets on Mohammed Bin Rashid
Boulevard
The city’s most spectacular boulevard is set to become
Dubai’s must-visit culinary destination; the 3.5km Mohammed Bin Rashid Boulevard is now home to one of
the largest of its kind choice of exquisite delicacies, with
over 50 new food and beverage outlets lining the glorious fairway. Food lovers can make a beeline to Downtown Dubai to sample the largest collection of culinary
delights ranging from Italian, Mediterranean, Chinese,
Japanese, Indian, Lebanese, Mexican, and French,
among others, positioning Dubai as the ultimate food
lovers’ paradise.
Presenting an unparalleled global gastronomy fusion,
the new outlets further underline Downtown Dubai’s
position as the most sought-after lifestyle destination in
the city. Ahmad Al Matrooshi, Managing Director, Emaar
Properties, said: “In addition to bringing the best of
entertainment, shopping, and leisure to visitors, Dubai
is renowned for its global culinary offerings, with the
world’s cuisines in one destination. The unique culinary
choices on Mohammed Bin Rashid Boulevard serve as a
Mohammed Bin Rashid Boulevard to become Dubai’s mustvisit culinary destination
representation of Dubai’s multicultural dynamism.”
Among the new restaurants on Mohammed Bin Rashid
Boulevard are: Aprons & Hammers, Wafi Gourmet, I love
F. Café, PappaRoti, Leila, Mamma Italia, Reem Al Bawadi,
Fournil de Pierre, Ultra Brasserie, Hollywood Burger,
Itzza Pizza, Maison Bagatelle, Benningans, Café Mex,
Cairo Kitchen, and many more. Mohammed Bin Rashid
Boulevard also hosts ‘La Serre,’ the latest addition to
Emaar Hospitality Group’s ‘Lifestyle Dining’ portfolio.
17
Feature
Oils & Fats
Inventing the Emulsifier...........................................................................................P.19
Red Palm Oil: Label-Friendly & Rich in Vitamins..............................................P.22
Roto Fry Cuts Cooking Oil Use by 50%...............................................................P.22
‫الزيوت والدهون‬
‫موضوع خاص‬
W
hat was originally invented as a cheap alternative to butter margarine has evolved beyond simply serving as a spread or
a frying agent. Modern day margarines are highly specialized, meeting both consumer needs for low fat and the needs of
the food manufactures - be it for creating volume and softness in cakes, providing aeration and stability in whipped cream
margarines, or securing good lamination and expansion in laminated baked pastries, to name a few of the demands a margarine
manufacturer must face. The invention of the commercial emulsifier made this possible. Find out how below.
How it all began
During the mid-19th century the price of butter along
with that of other foodstuffs was sky-rocketing as a result of the growing industrialization. By 1867 this lead
French emperor Napoleon III to promise a prize to whoever could provide a cheap and durable alternative to
butter, which could be sold to the poor working class
citizens as well as be used in the navy and the army.
The prize was won by French chemist Hyppolyte MègeMouriés, who had invented a product which was primarily based on beef fat mixed with a little milk and
water. The product was named margarine from the
Greek word “margeron” meaning pearl, which referred
to the pearly appearance of beef fat at room temperature. Understandably, this margarine wasn’t much of a
success. However, other countries soon adopted the
idea, including the Netherlands, Germany, Great Britain
and the Scandinavian countries.
In Denmark, the first margarine factory was established
in 1883 by Otto Mønsted, who later expanded to Great
Britain and built the world’s largest margarine factory,
Southall. The key architect in the development of the
margarine manufacture at Southall was a man named
Einar V. Schou, who in 1907 revolutionized the margarine industry by inventing the double cooling drum
– an invention which meant simpler manufacturing
methods and a much better margarine.
Making margarine, old school
Originally, margarine was manufactured from animal
fat mixed with skimmed milk which made the margarine solid at room temperature. However, shortages in
supply soon led to the addition of vegetable oils, and
between 1900 and 1920 margarine was produced from
a combination of animal fats and hardened and unhardened vegetable oils.
The inventor goes to work
By 1912 Schou had left Southall and returned to Denmark, where he had purchased the Palsgaard Estate.
Being an entrepreneur Schou spent the next 8 years
working on a solution to one of the major problems of
margarine manufacturing: How to merge oil and water. In his laboratory, Schou created a tough, elastic oil-
“The product
was named
margarine
from the
Greek word
“margeron”
meaning
pearl”
19
containing substance, which he diluted with oil. The
emulsion resulting from this provided a very fine distribution of the minuscule water particles. Each particle
of water was encapsulated by an oil film, which meant
that it would be isolated. Technically, Schou referred to
an outer phase made from oil and an inner phase made
from water.
Palsgaard Emulsion Oil: A revolutionizing invention
Schou’s invention, which he named the Palsgaard
Emulsion Oil, meant a number of benefits to margarine
manufacture:
• It facilitated and stabilized the water-in-oil emulsion
during emulsification and processing
• It ensured a homogenous and stable emulsion in the
finished product
• It prolonged the shelf-life of the margarine
• It improved the frying performance so that the mar-
Feature
Oils & Fats
Table 1: The most common types of emulsifiers for margarine and spreads
Type
E number
Distilled monoglycerides of fatty acids such as:
Palsgaard® DMG 0093 based on fully hydrogenated vegetable
fats
Palsgaard® DMG 0291 based on partially hydrogenated rape
seed oil
Palsgaard® DMG 0295 based on sunflower oil
Many other types
E471
Mono- and diglycerides of fatty acids such as:
Palsgaard® MDG 0064 based on fully hydrogenated vegetable
fats
Palsgaard® MDG 0222 based on partially hydrogenated rape
seed oil
Many other types
E471
Lecithins
E322
Citric acid esters of mono- and diglycerides of fatty acids such as:
Palsgaard® CITREM 3203
Many other types
Low fat spreads: reduced fat spreads
For several years these products have had a fat content
between 35 and 65%. Among other parameters, the
demand from the market has moved this fat content
further down; making it possible to buy spreads with a
fat content less than 15 %. Despite the low fat content
is has been possible to maintain the stable water-in-oil
emulsion. In order to reach this, new types of emulsifiers have been developed or included in the production of spreads, such as those listed in table 3. For low
fat spreads, the emulsion stability in the emulsion before the crystallizer is very important, and the unsaturated monoglycerides with an iodine value typically
from 60 to 110 together with PGPR secures a stable
viscous emulsion. The crystal promoter facilitates the
production of the low fat spread and also work as an
oil absorber in the soft type of spreads. PGPR is used in
spreads with fat content less than 40%.
New types of margarine and spreads
During the past 25 years consumers have been calling
out for products that were low in fat, low in trans, low
in salt, low in saturated fats, easy to handle and they
will most likely continue to do so in future. These demands make it necessary for the margarine industry to
develop new types of margarine products, which may
also mean that the development of new types of functional ingredients such as emulsifiers is necessary. In
order to describe this development, two cases will be
used: Low fat spreads with 10% fat content and low fat
pastry margarine with 60% fat content.
E472c
garine would not spatter. It would also prevent the
products from sticking to the frying pan
• It would secure a more uniform and durable margarine with a better consistency and taste
• It would offer facilitated production methods
The use of emulsifiers in modern day margarine
manufacture
Since Schou patented the Palsgaard Emulsion Oil in
1920, several new types of emulsifiers for use in margarine have been developed. In the following, the modern day use of emulsifiers in margarine and spreads will
be discussed. Margarine and margarine related products such as spreads are water-in-oil emulsions, which
naturally define the types of emulsifiers that can be
used. The emulsifiers listed in table 1 are mainly used
alone or in combinations for creating the stable waterin-oil emulsion with small and uniform water droplets
by lowering the interfacial tension between the water
and the oil.
In order to create margarines with more specific performances such as for bakery applications like cake,
filling cream and puff pastry margarines, other types
of emulsifiers were developed, such as those listed in
table 2. These are typically used in combinations with
the emulsifiers listed in table 1. In cakes emulsifiers secure volume, softness and crumb structure. In filling
creams they secure low density and stability. In puff
pastry margarine emulsifiers secure both plasticity of
the margarine, a non-greasy surface of the margarine
during preparation of the puff pastry dough and a lift
and lamination in the baked puff pastry.
20
‫الزيوت والدهون‬
‫موضوع خاص‬
Table 2: List of emulsifiers used especially for bakery applications
Type
Polyglycerol esters of fatty acids such as:
Palsgaard® PGE 1105
Palsgaard® PGE 1117
Compounds already optimized for the applications, e.g.:
Palsgaard® 1388 for cakes and filling creams
Palsgaard® 1304/1302 for pastry margarine
E number
E475
E471, E475
Propylene glycol esters of fatty acids such as:
Palsgaard® PGMS 2202
E477
Lactic acid esters of mono- and diglycerides of fatty acids such
as:
Palsgaard® LACTEM 0410
E472b
Case 1: Spreads with a 10% fat content
Despite the very small continuous oil phase, the emulsifier system makes it possible to maintain the waterin-oil emulsion in the liquid emulsion before the crystallizer and in the final product. Because of the small
amount of fat and oil available for creating the right
emulsion, the water droplets must be of a certain size
or the emulsion will break. Again the right emulsifier
system is necessary for maintaining the right water-inoil system.
Case 2: Puff pastry margarine
Pastry margarine typically contains around 80% fat. For
many years, manufactures of puff pastry have wanted
to reduce this fat content because of costs, but also because the amount of margarine, typically 35-40%, necessary for obtaining the right consistency and lamination in the baked pastry, results in a very high content
of fat in the final product. There are several hurdles to
overcome when reducing the fat content in puff pastry margarine; one is the stability of the margarine, an-
other is the performance of the margarine in the baked
goods and last but not least the performance of the
margarine during the preparation of the dough.
It is possible to reduce the fat content in the pastry
margarine from 80% fat content to 60% fat content
by using a new type of emulsifier - Palsgaard® 1311,
which secures a stable, dry and very plastic puff pastry
margarine. During baking, this emulsifier combination
secures a Danish pastry with an expansion and lamination similar to Danish pastry baked with pastry margarine with 80% fat content. The production process,
tempering and handling of this new type of margarine
is similar to the margarine containing 80% fat.
Conclusion
As it appears from this article, the development of
emulsifiers for margarine continues and becomes more
Table 3: List of emulsifiers for spreads
Type
E number
Unsaturated distilled monoglycerides such as:
Palsgaard® DMG 0295 with iodine value approx. 110
Palsgaard® DMG 0298 with iodine value approx. 80
E-471
Crystal promoters such as:
Palsgaard® 6111 based on fully hydrogenated fats
Palsgaard® 6118 based on non-hydrogenated fats
Polyglycerol polyricinoleate (PGPR) such as:
Palsgaard® PGPR 4110
Palsgaard® PGPR 4175
E-476
and more specialized in order to meet consumer demands for new types of margarine and spreads. For Palsgaard, it all started with the ingenuity of Einar V. Schou
and his invention of the Palsgaard Emulsion Oil almost
a century ago. This ingenuity is still characteristic to Palsgaard and the company now has more than 70 emulsifiers made especially for margarine and spreads.
Source:
Cai Christensen
Business Development Manager
Lipid & Fine food, Palsgaard A/S.
E-mail: ccc@palsgaard.dk
‫ أصبح‬.‫ ليخدم أكثر من كونه عنصر للقلي أو لمجرد استخدامه لمدّه على منتجات األكل‬،‫ الذي إختُرع أصالً كبديل رخيص عن الزبدة‬،‫تطور السمن النباتي‬
‫ ليلبي احتياجات المستهلكين من المأكوالت ذات الدهون الخفيفة واحتياجات المصنّعين‬،‫السمن النباتي في الوقت الراهن على درجة عالية من التخصص‬
‫ أو تأمين التصفيح الجيد للمنتج والتوسع في‬،‫ أو توفير تهوئة واستقرار سمن القشدة المخفوقة‬،‫ سواء أكان لزيادة حجم ونعومة الحلويات والكعك‬- ‫الغذائيين‬
‫ وقد ساعد اختراع المستحلبات التجارية على تلبية‬.‫ تعتبر هذه نبذة عن إحدى اإلحتياجات التي تواجه منتجي السمن النباتي‬.‫الحلويات المخبوزة المغلفة‬
‫ ال‬.‫ شو واختراعه للزيت المُستحلب منذ ما يقرب قرن من الزمن‬.‫ فإن كل شيء بدأ مع براعة إينار ف‬،Palsgaard ‫ بالنسبة لـشركة‬.‫جميع مطالب المصنعين‬
‫ يعرض هذا التقرير نشأة السمن النباتي‬.‫ نوعاً من المستحلبات التي ُصنعت خصيصاً للسمن‬70 ‫تزال هذه البراعة سمة الشركة التي أصبح لديها اآلن أكثر من‬
.‫واستخدام المستحلبات في صناعة السمن ومختلف أنواعها وتطورات استخدامها في يومنا هذا‬
21
Feature
Oils & Fats
Red Palm Oil: Label-Friendly & Rich in Vitamins
Sternchemie has been an international supplier of
lecithins for over 30 years. At FIE 2013 in Frankfurt, the
company presented innovations from its extensive
product portfolio. Besides a wide range of lecithin
products these include MCT oils produced at the company’s own facilities in Malaysia. Further specialties are
red palm oil.
As a label-friendly alternative to conventional colorants, Sternchemie offers red palm oil from its
SternRed series. The oil is produced from the flesh of
the palm fruit by physical refining according to a patented process. The result is a native palm oil, free from
chemical additives, which has an intensive red color
because of its high carotenoid content. The naturally
refined oil, rich in vitamins, is color- and heat stable,
tasteless, and can be used easily as a replacement for
synthetic colorants and beta-carotene. It also offers financial advantages over other coloring additives such
as carrot extract. In deep-frying fats, it gives potato
crisps and French fries a golden yellow color. Used as
an ingredient of cakes and biscuits, desserts, ready
meals or fresh pasta, and also in margarine, mayonnaise and dressings, the natural colorant helps to cre-
Sunflower lecithin as an alternative to IP soy
ate an attractive appearance. In the list of ingredients,
red palm oil must only be stated as “vegetable oil”.
With its RSPO certification, SternRed also meets the
consumer’s demands in respect of sustainability.
Roto Fry Cuts Cooking Oil Use by 50%
De’Longhi Group has introduced a new range of
innovative electric deep fryers - Roto Fry - in Middle
East region. The product features a patented angled
rotating basket that cooks real fried food using 50
percent less oil compared to traditional fryers. The
technology ensures crispy cooking for both fresh
and frozen foods while significantly reducing fat
content, when compared to the traditional fryers in
the market.
Aside from cutting down the use of oil by as much
as 50 percent, the Roto Fry deep fryer range also has
a patented ‘easy clean system’ with an oil collecting
container that simplifies cooking oil filtering and
preservation; a panoramic viewing window to monitor cooking even with the lid closed; and anti-odor
and anti-vapor filters. The Roto Fry also features a
dishwasher safe, removable bowl with non-stick interior for easy cleaning as well as “cool-touch” walls
that remain cool due to the air circulating between
the internal and external walls.
“The Roto Fry is a manifestation of this approach
and we believe that food lovers in the Middle East
will appreciate how we are using advanced technology to provide the best eating experience, without compromising on taste, crispness or quality,”
said Ashraf Khairallah, Regional Marketing Director,
De’Longhi Group.
Roto Fry
22
Industry Spotlights
Challenges in Packaging Jelly Products..............................................................P.25
“Cronut” Arrives First at Rosewood Corniche....................................................P.27
Additional Benefit with VeryBerry and Pomegranate Wholes....................P.28
Baking-Stable Chocolate Pieces for Any Application....................................P.28
Food Hygiene
Targeting Inefficiencies in Processing.................................................................P.29
DuPont™ BAX® System Certified by AOAC.........................................................P.31
Ovens
Microwave Oven Market: A Growth despite Fears..........................................P.34
Reshaping the World of Baking.............................................................................P.35
Avoid Cross Contamination with Hounö Combi Ovens...............................P.35
‫السكاكر واحللويات‬
‫أخبار صناعية‬
Challenges in Packaging Jelly Products
S
ugar gives candy its sweetness while presenting technical challenges for automated high speed packaging. Crystalline dust can gather
on machine components, for example, whereas jelly products are also pressure-sensitive. The use of the wrong grip width results in
deformation. This text provides an overview of the factors to be taken into account when packaging jelly products individually. As wellestablished variety of confectionery, jelly is used in countless recipes. As the hydrophilic substance tends to stick together, various separating
agents are employed. Examples include caster sugar, wax/oil or a coating, such as chocolate. In Europe, the greatest demand for individually
packaged jelly comes from southern and eastern Europe.
Product knowledge is vital
In order to achieve optimal results in machine processing, the system partner providing the packaging machine solution must have very detailed knowledge of
the product being packaged and the manufacturing
situation. This constitutes the basis for ensuring the
machinery is suitably equipped. The upstream manufacturing process and the atmospheric environment
determine parameters such as the temperature and
product consistency. For example, fundamental properties associated with the recipe include moisture content and surface hardness.
Impact on the machine and the jelly
The packaging process is impaired by any damage
done to the jelly and consequent machine faults. Machine faults caused by product damage reduce efficiency and defectively packaged products have to be
written off as rejects. The pressure load above all impacts on the jelly products during the packaging process. The jelly becomes deformed. Crushing occurs and
cracks appear in the surface layer. Such damage may
also occur during the feeding process and product sep-
“Fundamental
properties
associated
with the
recipe include
moisture
content
and surface
hardness”
aration. Several products can also stick together here.
The accumulation of damaged products is another
source of machine faults. Sugar clusters attached to the
product or excessive sugaring generally increases wear
of the machine. In moist conditions, the jelly forms a
syrupy mass, which sticks to and clogs up operational
components and results in restricted mechanical performance and packaging quality.
Preventative measures and making the right choices
Selecting the appropriate processes and components is vitally important. This helps to protect the
product and minimize the risk of machine faults.
Product separation is a salient example in this context. In contrast to traditional hard candy packaging,
the product flow is not distributed by brushes into
individual pockets. The brush damages the product
and removes too much sugar. Product quality deteriorates and the sugar trickles into the mechanical
components. Consequently, a plate feeding system
with an air-blast device is used for sugared jelly. The
rotation of the plate and the strength of the air blast
must be adapted to the product.
Three-part rotation lower punch of the MCH wrapping machine from Theegarten-Pactec
25
industry spotlights
The better the products are distributed into the separate pockets, the higher the so-called filling level. This
measurement indicates what percentage of the separate pockets is filled per time unit and conversely how
much empty space is left. This enables the calculation
of the maximum number of products which can be
handled and wrapped per time unit. An optimal filling
level is also ensured by selecting the appropriate component coating. The products should move along easily. The plate size provides a further means of control.
The plate size and the number of pockets positioned
around its circumference have a decisive impact on
product protection. Chocolate-covered jelly products
are ideally fed on a belt and continually removed to
avoid damaging the coating.
As tight as necessary but as loose as possible
Three key factors have to be aligned to the product for
the components coming into contact with the product.
Geometry is paramount, and must fit the shape of the
jelly. The machine manufacturer has to take account of
the product’s tolerances under normal production conditions. A further consideration is selecting the suitable
material, whereby suitability in terms of contact with
foodstuffs, wear resistance and adhesive properties are
significant aspects. The third factor is the dimensioning
of the operational components’ holding forces, which
is determined on the basis of the specific product characteristics. As explained, sugar icing and other product
deposits have a detrimental impact on the product
separation process. A reject device is therefore integrated into the feeding system - broken or oversized
products are eliminated and do not even reach the
packaging process as a result.
TheegartenPactec wrapped jelly products
“Encapsulated
operating
heads
protect the
mechanical
components
from
ingressing
sugar”
If the jelly is still too moist and therefore sticky when
reaching the packaging machine, the preliminary process needs to be optimized. This can be achieved, for
example, by providing additional interim storage of
products (conditioning). If despite all preventative
measures products still stick together or coat components with sugar, an easily accessible packaging machine is the most attractive option for manufacturers.
The same applies to the design as a whole. For example,
encapsulated operating heads protect the mechanical
components from ingressing sugar.
The example of double twist wrap
Implementation of the continuous packaging machine
method represents progress in comparison to the discontinuous method, in particular for the processing of
jelly products. The product is fed in continuous motion
through the process and minimizes burdens and stress
by comparison with stop-and-go operation. Theegarten-Pactec is systematically implementing the continuous method with the MCH wrapping machine. All
operating processes are carried out in motion. Product
transfer between the two operating heads is based
on the “cog wheel” principle. As the MCH only has two
main operating heads, the number of product transfers
is reduced to a minimum. By implementing the continuous operating principle, the MCH achieves optimal
performance in terms of product protection and efficiency, even at 1000 products per minute.
Source:
THEEGARTEN-PACTEC GmbH & Co. KG
E-mail: pactec@theegarten-pactec.de
Web: www.theegarten-pactec.com
TheegartenPactec jelly products
‫ يمكن أن يتجمّع الغبار البلوري على مكونات‬.‫يعطي السكر الحالوة للحلوى لكنه يبرز بعض التحديات التقنية في عملية التوضيب اآللي العالي السرعة‬
‫ يؤدي اإلستخدام الخاطئ لقبضة العرض إلى‬،‫ باإلضافة إلى ذلك‬.‫ في حين أن المنتجات الهالمية هي حساسة بالنسبة للضغط‬،‫األجهزة على سبيل المثال‬
‫ باعتبارها تشكيلة‬.‫ يعطي هذا النص لمحة عامة عن العوامل التي ينبغي أخذها بعين اإلعتبار عند توضيب المنتجات الهالمية بشكل فردي‬.‫تشويه المنتج‬
‫ يتم استخدام مواد‬،‫ وبما أن هذه المواد تميل إلى اإللتزاق ببعضها البعض‬.‫ يتم استخدام الهالميات في وصفات ال تعد وال تحصى‬،‫منظمة من الحلويات‬
.‫ يأتي أكبر طلب على الهالم الموضب بشكل فردي من جنوب وشرق أوروبا‬،‫ في أوروبا‬.‫الزيت أو الشوكوالته‬/‫ الشمع‬،‫ مثل السكر الناعم‬،‫خاصة لفصلها‬
26
‫السكاكر واحللويات‬
“Cronut” Arrives First at Rosewood Corniche
It set New York City a buzz when it was created earlier this year and now Rosewood Corniche is set to
surprise Jeddah’s culinary lovers with the world’s latest pastry innovation, the “cronut”. Available only in
the luxury property’s Soleil café, the “cronut” is lighter
than a doughnut and sweeter than a croissant. They
were invented by a New York baker from Soho, before
taking the world by storm with their original taste
and tempting shape, arriving for the first time in the
Kingdom through Jeddah’s leading hotel, Rosewood
Corniche. Chef Maurizio, Executive Chef at Rosewood
Corniche, and a passionate culinary scientist, has
spent hours in the Soleil kitchen, together with Pastry
Chef Monir Ahmed, excelling the “cronut” recipe that
they have received from New York sister property, The
Carlyle, A Rosewood Hotel. “I am excited and proud of
being the first Chef in Saudi Arabia to offer this chefd’oeuvre to guests,” said Chef Maurizio. “This is a novelty in the field of pastry, and I have no doubt that Rosewood Corniche diners will experience a memorable
Rosewood Corniche’s newest arrival, the cronut
moment of pleasure when they taste the “cronut” for
the first time. What is special about cronuts is that they
do not absorb all the oil in which they are being fried,
which makes them healthier than traditional donuts.
They combine the firm texture of a donut but feature
the sweetness and crumbly layers of a croissant, and
frankly, they are absolutely delicious!”
27
industry spotlights
Additional Benefit with VeryBerry
and Pomegranate Wholes
Ocean Spray represents for the first time its novelties during this year’s Food Ingredients Europe on the
booth of the European commercial partner bolasco.
The focus is two product innovations: Sweetened
Dried Cranberries (SDC) VeryBerry and BerryFusions
Fruits (BFF) Pomegranate Wholes. Due to the taste and
the health effect the consumption of dried cranberries
has increased constantly within the last years. The new
variety VeryBerry will ensure further impulse to buy.
Due to a special very gentle production process and
the particularly high addition of cranberry concentrate the dried fruit is very intense in taste. Therefore
it is suitable for many different premium applications
– regardless of whether as pure snack or as flavor component in muesli, desserts and hearty meals. Ocean
Spray also represents new whole cranberries with
pomegranate flavor as second innovation in the field
of BerryFusions Fruits. The advantage: These Pomegranate Wholes are not only improved with natural
pomegranate aroma but also with pomegranate juice
The fresh harvested Ocean Spray cranberries
concentrate. Thereby they have a very high intensity
in taste. BerryFusions Fruits combine the natural taste
of the name lending fruit with the processing stability
of the cranberries. Furthermore the stable prices and
a high security of supply make BFF cranberries an economic alternative for sensitive and expensive fruit like
oranges, raspberries and blueberries.
Baking-Stable Chocolate Pieces for Any Application
HERZA chocolate provides bakers and baked-goods
producers with customer-specific developments
that give their products an individual touch. HERZA’s
portfolio ranges from standard items like shavings,
chunks, chips, matches and leaves to chocolate pieces
with second bite such as coffee croquant, biscuit and
fruit bits, to gently melting nougat and truffle products, caramel, yogurt and dairy confection pieces.
Micro-drops for pastry are about the size of a pinhead
but make a huge difference. Micro-drops and microsplinters give pastry a chocolaty appearance, whether
as a baking ingredient or as decor. “Micro-pieces are
in great demand with baked-goods producers,” said
HERZA Sales Director Carsten Braumann. They’re very
small, but since they distribute so well, they give maximum effect with relatively little material. What’s more,
their small size makes them perfect for pastry.” These
micro-pieces are naturally baking stable and abrasionresistant. In addition, they can be deep-frozen, making
them highly suitable for ready-to-bake frozen food
items. HERZA offers baking-stable white chocolate
pieces especially for chocolate muffins and brownies.
They make a nice contrast to the dark dough, whether
on the inside or as decor. For light-colored muffins and
donuts classic dark pieces add chocolaty goodness,
while colored pieces with fruit flavors provide a special
note. “We can put together the right color and shape
combination for each customer, so manufacturers can
set themselves apart with their own creations,” said
Braumann. “Coated pieces are in high demand, for example chocolate with a silver or gold coating for interesting decorative effects.”
HERZA’s portfolio ranges from standard items
28
‫سالمة األغذية‬
Targeting Inefficiencies in Processing
I
nefficiencies in the processing industry are vast and can occur at every stage of the production cycle. Often remaining undetected, or ignored,
they can have a visible impact on the profitability and competiveness of a business. With prices for raw materials, labor and energy rising,
maximizing efficiency remains a key priority for the industry. Control systems, such as programmable logic controllers (PLC) and supervisory
control and data acquisition (SCADA) systems, can be easily integrated into existing production lines and help expose its most inefficient parts.
Securing food safety
Food safety is paramount to all manufacturers and
maintaining high quality standards is essential when
trying to retain customer loyalty. Product quality issues
can apply to both raw materials and the finished product, and are often caused by badly specified, outdated
or poorly configured control systems. Besides incurring
considerable costs, potential customer complaints can
be a real threat to a business’ reputation. By improving
traceability throughout the production chain, operators
“Barcode
will regain control over product quality and food safety.
scanning
Barcode scanning and in-line monitoring systems ensure products are within specification and adhere to and in-line
food safety regulations. Plus, using an effective tracking
system to monitor any goods that arrive, controlling ex- monitoring
isting stock and keeping up to date on products’ shelf systems ensure
life, will help reduce raw material wastage, make invenproducts
tories more accurate and maintain product quality.
Keeping waste low
Material waste does not just apply to raw materials. As
production lines become more automated, products
are now processed at unprecedented speeds, increasing the chances of damage or breakage. Often caused
by inaccurate control equipment or badly tuned processes, material waste can affect the entire production
cycle. With a detailed user requirement specification
(URS), control system providers can help identify the required key performance indicators (KPIs) that a particular manufacturing process requires. Once analyzed, the
URS is then translated into a functional design specifi-
are within
specification”
cation (FDS) that can be used to tighten up the process.
The result will be a much smoother and more reliable
product flow that will minimize waste and production
downtime.
Re-tuning for accuracy
Control systems require a precise set-up and careful
tuning to ensure an efficient processing line. Due to
practical reasons, however, they are rarely commissioned with a full set of finely tuned control loops. As
a result, many variables are simply left to chance, causing frequent stoppages, affecting product quality and
diminishing production line efficiency.
It is therefore essential for operators to revisit the original PLC control code and fine-tune the proportional integral derivative (PID) loops. This can be done manually by watching the loop parameters and entering new
values for P, I and D, or electronically with a dedicated
loop tuning package. Plants that require more complex
loop tuning should consider a model-based controller.
This system sits above the PLC control loop on its own
PC-based platform and predicts the direction the process is taking, initiating corrective actions before it can
deviate from its set points.
Creating an efficient workforce
Although technological progress has now automated
the majority of manufacturing processes, labor costs
still account for the biggest share of any facility’s budget, and plant managers are understandably keen to
get the most out of their workforce. However, multi-
29
industry spotlights
Food Hygiene
tasking is not always easy when outdated procedures
prevail. A detailed review of each of the processes will
be able to identify areas in which tasks are better or
more accurately performed by a machine and will free
personnel to carry out less repetitive jobs. Efficiency
can also be improved by pairing an existing PLC system with a concise and clear Human Machine Interface
(HMI). This will detect faults quicker than the human
eye and allow operators to react to faults immediately,
minimizing downtime and waste.
Controlling energy costs
With increasing automation comes a rise in energy
consumption. Although global efforts to cut consumption are evident, large amounts of electricity, gas and
water are still unnecessarily wasted through outdated
or badly maintained machinery. According to the Carbon Trust, a 20 percent cut in energy costs can represent the same bottom line benefit as a 5 percent increase in sales. By deploying sensing equipment, such
as flow meters, motion sensors and kWh meters, energy consumption can be monitored across the whole
plant. Once a control system has been installed, it can
provide operators with detailed energy reports, giving
them the viability they need to ensure energy is only
used when and where it is needed.
“Plants that
require more
complex loop
tuning should
consider a
model-based
controller”
Minimizing environmental impact
Keeping energy costs low is also a way of achieving
a more efficient and sustainable production process.
However, as production output levels increase, so does
the amount of discharges and emissions into the envi-
ronment. With governments across the globe closing
in on polluters, the lack of an effective environmental
control system can not only incur huge financial losses,
but in some cases even result in plant closures.
By installing extra sensing equipment, plant operators can monitor any waste products before they are
discharged. Data from the sensors can then be fed into
the PLC system via 4-20mA signals and compared with
a set point of acceptability. Depending on the data, the
process will either allow discharge or create an out of
tolerance alarm, causing the process to stop before any
harmful substances can escape. The logged data will
also provide a detailed record for submission to external monitoring bodies if required.
Conclusion
There are a wide variety of inefficiencies in the manufacturing industry, each covering different aspects of
the production process. Control systems can be a real
asset to any plant as they will identify areas that require
attention and help regulate work flow so all products
are within specification. However, a well-planned, accurate setup with regular maintenance is important to
achieve optimum process efficiency. Control system
experts, such as tna, can help plant managers chose a
suitable system for their needs and ensure it is correctly
installed and maintained on a regular basis to guarantee continued production efficiency.
Source:
Chris Jones
Group sales manager – controls, tna
Web: www.tnasolutions.com
،‫ غالباً ما يبقى غير مكتشف‬.‫يبرز عامل النقص في الكفاءة في عمليات تصنيع المأكوالت بشك ٍل كبير حيث قد يحدث في أي مرحلة من مراحل دورة اإلنتاج‬
‫ مع ازدياد أسعار المواد الخام واليد العاملة وارتفاع‬.‫ ولكنه له أثر ملحوظ على أرباح الشركة المصنّعة وقدرتها التنافسية‬،‫وقد يتم تجاهله في بعض األحيان‬
‫ مثل وحدات التحكم المنطقي القابلة للبرمجة وأنظمة‬،‫ باإلمكان دمج أنظمة التحكم‬.‫ تبقى مسألة زيادة الكفاءة أولوية رئيسية في هذه الصناعة‬،‫أسعار الطاقة‬
‫ تعد سالمة المأكوالت الغذائية‬.‫ بسهولة في خطوط اإلنتاج القائمة والمساعدة في الكشف عن معظم األجزاء غير الفعالة‬،‫التحكم اإلشرافي وتحصيل البيانات‬
.‫أمر بالغ األهمية بالنسبة لجميع المصنعين والحفاظ على معايير الجودة العالية أمر ضروري للحفاظ على ثقة المستهلكين‬
30
‫سالمة األغذية‬
DuPont™ BAX® System Certified by AOAC
The DuPont™ BAX® System has been certified by the
AOAC Research Institute as a Performance Tested
MethodSM (PTM) for detecting Shiga toxin-producing
E.coli (STEC) in beef trim and ground beef. “With this
certification, our entire portfolio of BAX® System assays for three important foodborne pathogens – E coli,
Salmonella and Listeria monocytogenes – has been
validated by AOAC, “ said Doris Engesser-Sudlow, global
director for molecular diagnostics, DuPont Nutrition &
Health. “This means that food companies can use one
molecular-based platform for those pathogen testing needs, with confidence in accurate results that are
certified as reliable and reproducible.” The AOAC Research Institute, a subsidiary of AOAC International in
Gaithersburg, Md., validated the BAX® System method
as equivalent to the reference culture method for
detecting STEC, but with much faster time to results.
BAX® System assays for detecting E. coli O157:H7,
Listeria spp, and many other pathogens are already
PTM-certified. Beyond that, AOAC International has
awarded Official Method of Analysis (OMA) status to
the BAX® System for detecting for Salmonella and Listeria monocytogenes. The System suite of STEC assays,
DuPont BAX® System suite kits
based on real-time polymerase chain reaction (PCR)
technology, was developed in collaboration with the
Agricultural Research Services of the United States Department of Agriculture (USDA ARS) and was recently
included, along with the BAX® System real-time PCR
assay for E. coli O157:H7, in the Microbiology Laboratory Guidebook of the Food Safety & Inspection Service (USDA FSIS).
31
November 2013 / Vol. XXIْْX Issue 11
Serving the Food Processing, Ingredients, Packaging & Catering Sectors in MENA - Since 1985
Delicious chocolate bars, exquisite pralines, tasty candies, biscuits & bakery products - most of the sweet delights worldwide involve processing technologies from the Sollich KG, Bad Salzuflen. SOLLCOTOPâ is the name
of one very popular enrobing technology out of a variety of Sollich enrobing machines to match the highest
product and processing requirements. The SOLLCOTOPâ is not only suitable for almost all liquid fat or sugar
based enrobing masses like chocolate, compound, caramel, jelly or sugar icing, but also for precise application
of cream, jelly and chocolate.
industry spotlights
Ovens
Microwave Oven Market:
A Growth despite Fears
O
nce widely acknowledged as a luxury gadget, the microwave oven is now an indispensable part of a well-furnished modern kitchen.
Encouraged by numerous technological advancements, microwave ovens have filtered into the kitchen of an average consumer. According
to a new report by Global Industry Analysts, Inc. (GIA), a decrease in costs coupled with a gradual dissipation of myths shrouding the use
of microwaves such as radiation poisoning and sterility, has powered the growing acceptance of microwave ovens the world over.
Spread of microwave ovens
Over 90 percent of American homes have microwave
ovens used for meal preparation. Because microwave
ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. What is “microwave oven”?
A microwave oven, often colloquially shortened to
microwave, is a kitchen appliance that heats food by
bombarding it with electromagnetic radiation in the
microwave spectrum causing polarized molecules in
the food to rotate and build up thermal energy in a
process known as dielectric heating. Microwave ovens
heat foods quickly and efficiently.
Although microwave oven manufacturers insist that
microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled,
baked or other conventionally cooked foods, many researches and studies found that that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine.
According to an article published on Global Healing
Center website, these microwaves distort the molecular structure of the foods. They destroy much of the
nutrients and cause many other problems with the immune system over a period of time.
Microwave oven market
Despite these facts and due to the increasing need of
luxury gadgets, microwave ovens are becoming an
essential part of modern and well-furnished kitchen.
According to a report by Transparency Market Research, the number of technological developments
and improvements in design technology is making microwave ovens common in every household, thus contributing to the overall market growth. The global microwave oven market is projected to grow to USD72.5
million by the year 2015 mainly driven by the replacement demand, niche product development and re-establishment of old product line in developed markets
“The global
microwave
oven market
is projected
to grow to
USD72.5
million”
of America and Europe. Increasing income levels and
growing living standards are influencing the growth of
this market across the developing markets of Asia and
Eastern Europe. Decrease in costs of microwave ovens
due to increasing competition is encouraging the sale
of more number of ovens, even in rural areas. Europe
and Asia Pacific are currently dominating markets for
microwave ovens while China is the fastest growing
market across Asia Pacific. High incomes and sense of
modern civilization depending on consumerism are
expected to sustain the demand for modern generation products.
According to a new report by Research and Markets,
the Indian microwave ovens market is being reshaped,
as increasing disposable income is pushing Indian
families to opt for consumer durable goods such as
microwave ovens. On the other hand, international microwave oven manufacturers are also entering Indian
markets with new features and designs that are suitable for Indian families and their lifestyle. Companies
are focused towards launching of smart appliances
with modern technologies not only to enhance convenience to customer's daily lives but also to reduce energy consumption.
Prepared by
Dina Fawaz
Acting ER Manager / Senior Editor & Researcher
‫ وبفضل التطورات‬.‫كان المايكرويف سابقاً وبشكل واسع من أشكال الترف أما اآلن فقد أصبح جزءاً ال يتجزأ من المطبخ العصري المجهز على أكمل وجه‬
‫ وبالرغم من المخاطر التي ترافق هذه األداة والتحذيرات التي تطلقها بعض‬.‫التكنولوجية المتعددة أصبح المايكرويف من األساسيات في مطبخ شخص عادي‬
‫ مليون دوالر أمريكي‬72.5 ‫تسجل‬
ّ ‫المؤسسات حول مضار التسخين بالمايكرويف مثل التسمّم باإلشعاع والعقم إال أن سوقها في نمو مستمر حيث من المتوقع أن‬
‫ وتُشكّل‬.‫ وقد أدّى تخفيض أسعار المايكرويف الناتج عن زيادة المنافسة إلى بيع عدد أكبر من المايكرويفات وحتى في المناطق الريفية‬.2015 ‫بحلول العام‬
.‫الهند سوقاً مهمة للشركات الكبرى المصنعة للمايكرويف حيث تسعى إلى تصنيع هذه األداة بمواصفات ومميزات تتوافق مع نمط حياة العائالت الهندية‬
34
‫األفران‬
Reshaping the World of Baking
Revent’s line of advanced baking ovens has been at
the technological frontier for decades. Its latest innovation aims at perfecting this already high standard. The
new round oven is groundbreaking in both shape and
characteristics. By creating a round chamber, the company made the oven slimmer and at the same time
more powerful. It scores high in all important aspects
such as baking quality, footprint and energy and also
in visibility, ergonomics, maneuverability, reliability,
flexibility, profitability, durability and ease of installation and service. The simplicity proves itself from day
one since anyone can operate it. Just plug and bake.
Revent intends to keep pushing the limits of what’s
possible in baking technology and this new energy
efficient baking powerhouse is an example of its innovative knowhow in the bakery equipment industry.
Revent’s ovens meet the increasingly tough requirements within the food industry – all while delivering
smaller footprint and lower energy consumption using modern materials. The round chamber together
with an intelligent 3-layered glass, fewer heat bridges
and modern insulation leads to a minimum of energy
Revent’s round single rack oven
waste. It uses less water and energy for baking, and the
total life cycle energy consumption is minimized with
fewer parts, less material and lower weight, creating
less handling in the recycle process.
Avoid Cross Contamination with
HOUNÖ Combi Ovens
Cross contamination in food preparation is a serious
concern, particularly in restaurants and other commercial kitchens. Raw meat, poultry, fish may be contaminated easily by harmful bacteria, if you do not handle
food properly. Thus, it is very important to keep raw
products apart from the already cooked food. Danish oven manufacturer HOUNÖ offers a unique oven,
The Pass-Through oven with 2 glass doors. The 2 doors
design makes it possible to separate the raw products
when loaded by the chef’s from the finished products
when picked up by the server, thus reducing the possibility of cross contamination, as the finished products
are always off loaded before raw products are loaded
into the oven through a logistically efficient manner.
Placing The Pass through oven between the kitchen
and the sales area will improve logistics significantly as
products may be loaded and unloaded from opposite
sides. The newest HOUNÖ ovens have improved quality control with its newly developed HACCP (Hazard
Analysis and Critical Control Point) feature to ensure
excellent food hygiene. HACCP function enables to
easily check and document the preparation of food
for the last 60 days. HACCP stored data include food
production time, duration, preparation and core temperature. With the use of USB key, simply download
the selected period. The oven creates a secure Pdf file
for safe use and easy printing. No extra program is required to view the file.
HOUNÖ ovens with its newly developed HACCP feature
35
Country / Regional Reports
Germany
Germany Leads Food Safety Testing Market 2018.............................P.37
Topping-out Ceremony at GEA Food Solutions..................................P.38
Brandenburger Urstromquelle Invests in
KHS Technology, Again..................................................................................P.38
Latest Improvements in Sollich Baking Technologies......................P.39
North Africa
North African Packaged Food Market in Flux......................................P.40
Kerry: New Development & Application Centre.................................P.42
UAE
UAE Leads GCC Food Consumption Market..........................................P.44
Jamie Oliver & Philips Join Forces.............................................................P.45
Envac Takes to the Skies with Emirates...................................................P.45
USA
Fast Growth in the Fast Food Market......................................................P.46
FRULACT Group: New Processing Facility in Rupert..........................P.47
Expanding into New Frontiers of Snacking...........................................P.48
Photo courtesy of Heat Control Pty Ltd
‫أملانيا‬
‫تقارير البلدان واملناطق‬
Germany Leads Food Safety
Testing Market 2018
I
This report explicitly describes the European food
safety testing market in terms of contaminants such
as pathogens, toxins, pesticides, genetically modified
organisms and other contaminants such as food allergens, chemical residues, etc. in five countries such
as U.K., Germany, France, Italy and Poland. Safety testing of food products such as meat & poultry products,
dairy products, processed food, fruit & vegetable using technologies such as traditional & rapid testing
methods has been described in the report. The report
also specifies food safety contaminant testing market
based on pathogen subtypes, in various food types,
and countries.
The European food safety testing market is projected
to grow at a CAGR of 6.5% by 2018. In 2011, foodborne
outbreak of STEC E. coli in Germany was responsible
for hemolytic-uremic syndrome (HUS) in more than
three thousand consumers and resulted in rigorous
implementation of food safety regulations. In 2012,
Germany dominated the food safety testing market
and is projected to be the fastest growing food safety
testing market in Europe. The EFSA have been strictly
supervising the implementation of HACCP systems by
food manufacturers. The food safety concern among
consumers has also been increasing due to the media influence and contamination of genetically modified food that may pose as an unknown risk upon consumption. The market has been driven by the testing
of food material during every stage of food production
and processing.
The food safety testing market is projected to reach
USD4,068.8 million by 2018. Pathogens have been
the leading cause of foodborne poisoning or illness.
Market
Size
2011 - 2018 (USD Millions)
Market Size
2011Size
- 2018
(USD(USD
Millions)
Market
2011
- 2018
Millions)
ncreasing outbreak of foodborne illnesses and poisoning risks in Europe has urged European Food Safety Authority (EFSA) to impose strict
food safety regulations. The food safety regulations specify maximum permitted level of any contaminant in food. EFSA has also specified
that all the food manufacturers are responsible for safety of food. So, food safety testing has to be implemented during all the stages of food
production to ensure absence of contaminations and prevent any potential health risks upon consumption of contaminated food. The regulatory
bodies in Europe have been implementing Hazard Analysis Critical Control Point (HACCP) systems to ensure food safety. Implementation of these
food safety regulations has been driving the food safety testing market. Globalization of food supply and demand of the consumer for food
safety and information has further helped the market to grow.
Chart1: Food Safety Testing Market Revenue, 2011-2018 (USD Million)
2011
2011
“In 2012,
Germany
dominated
the food
safety testing
market”
2012
2012
2013-e
2013-e
2014-p
2014-p
2015-p
2015-p
2016-p
2016-p
2017-p
2017-p
2018-p
2018-p
In 2012, pathogen testing dominated the food safety
testing market in which salmonella testing accounted
2011
2012 share.
2013-e
2014-p
2015-p
2016-p
for the major
Increasing
food contamination
and
outbreak of Shiga toxin-producing E. coli (STEC) poisoning in Germany is expected to increase E. coli testing in the market. Germany dominated the market and
is projected to be the fastest growing European food
safety testing market. In Europe, rapid technology market for contaminant testing has been increasing as they
are less time consuming.
The market growth has also been attributed to the most
preferred strategy of new product/services launch for
food safety testing by the leading market players. The
report provides detailed analysis of the current phase of
the industry and the competitive strategies adopted by
the major players in the food safety testing industry.
Source:
Marketsandmarkets
Web: www.marketsandmarkets.com
‫أدى تزايد تفشي األمراض المنقولة عن طريق المأكوالت ومخاطر التسمم في أوروبا إلى فرض لوائح صارمة بشأن سالمة األغذية من قبل هيئة سالمة األغذية‬
‫ تعتبر الهيئة أن جميع مصنعي المواد الغذائية والمأكوالت مسؤولون‬.‫ تحدد هذه اللوائح الحد األقصى للمستوى المسموح به من الملوثات في الغذاء‬.‫األوروبية‬
‫ البد من تنفيذ اختبار سالمة األغذية في كل مرحلة من مراحل إنتاجها لضمان عدم وجود الملوثات ومنع أي مخاطر صحية‬،‫ لذلك‬.‫عن سالمة األغذية‬
‫ تنمو سوق اختبار المواد الغذائية بشك ٍل سريع ومن‬،‫ وفي ضوء هذه الرقابة على سالمة المأكوالت‬.‫محتملة قد تصيب مستهلكي األغذية والمأكوالت الملوثة‬
‫ ومن المتوقع أن تكون األسرع‬،‫ على هذه السوق‬2012 ‫ سيطرت ألمانيا في عام‬.2018 ‫ مليون دوالر أمريكي بحلول عام‬4.086 ‫المتوقع أن تصل قيمتها إلى‬
.2018 ‫نمواً في في أوروبا حتى عام‬
37
2017-p
country / REGIONAL reports
Germany
Topping-out Ceremony at GEA Food Solutions
Through its investment in building works at the Biedenkopf-Wallau production facility, the GEA Group has
further underscored its reinforced strategic focus on
the food industry. It has channeled around ten million
euros into the extensive structural modification program. Inaugurated in April 2013, the initial construction phase is scheduled for completion by the end of
the year. The overall building program is expected to
be wound up in spring 2015. By demolishing old halls
and erecting new buildings, GEA Food Solutions
GmbH is improving the entire production workflow
and focusing more intently on its customers. It is one
of the most multifaceted suppliers of secondary food
processing and packaging equipment. According to
Segment President Dirk Hejnal, “The recent investment
clearly illustrates that GEA Food Solutions has tremendous confidence in the capabilities of the BiedenkopfWallau site.” The construction program in BiedenkopfWallau encompasses a production area of 6,500m², a
prototype laboratory, as well as customer training and
machine presentation facilities – all built in compliance with contemporary standards. A new canteen,
separate staff rooms and additional offices are also
The overall building program is expected to be wound up in spring 2015
being provided. Special attention has been paid to
health and safety as well as efficiency. In the next
phase, the Segment’s employees will be formulating
a material flow optimization concept in collaboration
with renowned external experts. Production and assembly activities are to be aligned with the latest lean
manufacturing principles.
Brandenburger Urstromquelle Invests
in KHS Technology, Again
Die Brandenburger Urstromquelle, Baruth, is once
again opting for KHS technology. The company’s
most recent investment involved an InnoPET Blomax
Series IV stretch blow molder, an Innofill DRV filling
system, and an Innopack Kisters SP Advanced shrink
packer. These machines are destined for a line that
primarily bottles carbonated non-alcoholic beverages
such as water and apple spritzer in 0.5-liter bottles.
The stretch blow molding equipment in operation
at Brandenburger Urstromquelle is exclusively from
KHS. With this new investment in a 28-cavity InnoPET
Blomax Series IV designed for a capacity of 63,000
PET bottles per hour, the company now relies on a total of seven KHS stretch blow molders, three of which
are from the new IV series. “Our past experience with
stretch blow molders from KHS can be described as
nothing other than excellent,” says Franz Keller, engineering manager at Brandenburger Urstromquelle.
“These machines combine top bottle quality with
maximum efficiency, low production costs, and maximum reliability and flexibility. This impressive benefit
package was also the decisive factor in our decision
to invest in new equipment.” Brandenburger Urstromquelle has traditionally been investing in optimization and new developments since the beginning
of its collaboration with KHS and for this reason was
also the company to test the InnoPET Blomax Series
IV in 2009. “That was exactly the right move,” says Gert
Scheffler Brandenburger Urstromquelle’s plant manager. With this new generation of stretch blow molders, we have achieved an even more energy-efficient
production process as opposed to the predecessor
generation, while again reducing material consumption and optimizing line utilization.
38
‫أملانيا‬
Latest Improvements in
Sollich Baking Technologies
Sollich’s Sollcotop
Delicious chocolate bars, exquisite pralines, tasty candies, biscuits & bakery
products - most of the sweet delights
worldwide involve processing technologies from the Sollich KG, Bad
Salzuflen. Now in its third generation,
the family owned company has been
designing and manufacturing machines for the confectionery industry
for 85 years and is exporting them all
over the world. Virtually all manufacturers of pralines or chocolate bars
are producing their products with
systems made in Bad Salzuflen. The
machines are designed and built by
well-trained engineers and technicians
- individually tailored to customers’
requirements. The timely and flexible
production as well as the reliability
and long service life of the machines
are the hallmarks of Sollich systems. A
worldwide network of service technicians ensures that these machines will
still be used in 20 or 30 years. Sollich
combines machine and processing
know-how with an “innovative view
into the future”. The company does
not build a machine for the purpose of
running a machine; rather it builds a
machine to produce a finished product. Even for the finest bakery products there are always possibilities to
be upgraded by improved processing
technologies. The ultimate perfection
for biscuits, wafers or gingerbread can
be achieved by fillings, coatings and
decorations. For these applications
Sollich provides premium processing systems and equipment as well
as basic recipes, thus creating the
basis for innovative bakery creations. SOLLCOTOP is the name of
one very popular enrobing technology out of a variety of Sollich
enrobing machines to match the
highest product and processing requirements. The company’s philosophy is, to achieve a coating with
a smooth homogenous structure
on the top of plane products. Even
partial coatings like strip coating or
a variation of layer thickness can be
realized quickly and fully automatically. The bottom of the top coated
products remains free of the enrobing mass. The SOLLCOTOP
is not only suitable for almost all
liquid fat or sugar based enrobing
masses like chocolate, compound,
caramel, jelly or sugar icing, but also
for precise application of cream,
jelly and chocolate.
SOLLCOFILL® is the name of the
extensive depositing program
which offers a multitude of value
added features to biscuits, wafers
and baked products. This most
avant-garde, servo driven depositing and piping technique allows
one or multi-layer applications
with fillings like caramel, fondant
and praline paste, aerated masses, jelly, milk and yoghurt creams
or chocolate.
39
North Africa
North African Packaged
Food Market in Flux
T
he packaged food industry in some North African countries is experiencing ups and downs, given many factors either helping to
grow, slowly grow or stay stable. Some North African countries experienced unrest and political instability during the past few years,
which consequently affected their packaged food industries. Morocco and Algeria are expected to show healthy and solid growth
respectively. Instability still holds back the growth of packaged food industry in Tunisia and Egypt, where prices will keep rising in Tunisia and
overall constant value growth is likely to remain muted in Egypt. This article is an executive summary of Euromonitor International’s report
on packaged food market in some North African countries such as Algeria, Egypt, Morocco and Tunisia.
Algeria
Dynamic value performance is sustained by higher
unit prices
Packaged food achieved a dynamic value performance
in 2012 following a price rise across categories. Thanks
to higher purchasing power, consumers were able
to allocate more of their household budgets to nonstaple food. However, categories where the price rise
was more significant experienced a slowdown in volume performance with consumers also more carefully
choosing what to purchase.
Larger product choice creates consumer awareness
Product launches, advertising and better product display stimulated consumer awareness. With higher buying power and more retailing outlets, consumers of
all income groups have become more demanding in
terms of the quality-to-price ratio expected from their
purchases. This trend led to better quality of products
and defined strategies from domestic players in their
endeavors to retain or improve their positions in the
competitive landscape.
Domestic production characterizes packaged food
sales
Whether from domestic companies or multinationals, it
is domestic production which leads sales of packaged
food in most categories. Improvements in quality, package design and wider choice stimulated consumers into
buying from domestic companies. Moreover, despite the
higher cost of raw materials, domestic production was
still able to offer lower prices than any imported brand,
which is a major advantage for Algerian consumers.
Independent small grocers remain a major grocery
shopping channel
Independent small grocers remain the largest distribution channel in Algeria. Independent outlets have longer
opening hours and a wider product offer, which appeals
to Algerians who are in the habit of shopping on a daily
basis. However, the rapidly growing supermarkets channel is gaining share, although its lower geographic coverage gives any advantages it has back to independent
small grocers.
Solid value performance expected over the forecast
period
A solid performance is expected for both constant value and volume sales. However, a slower volume growth
rate will stem from the maturity of several categories
which continued enjoying a dynamic performance
over the review period. Moreover, the government is
expected to continue subsidizing the two largest categories in packaged food, artisanal/unpackaged bread
and fresh milk, which will strongly impact the overall
value performance.
“Consumers
were able
to allocate
more of their
household
budgets to
non-staple
food”
40
Egypt
High inflation and widespread poverty hinder constant value growth
Constant value sales declined for overall packaged food
during the review period. This was linked to high inflation, which reached double-digit levels for most years
during the review period. With widespread poverty and
a large low-income consumer base, players kept price
increases below the level of inflation for fear of losing
consumers to unpackaged alternatives, which are widely available and cheap. Constant value unit price decline was also linked to heavy government subsidies for
unpackaged/artisanal bread, which is a major product
area. Constant value unit price erosion was also linked
to increasing consumer price-sensitivity, with consumers increasingly shopping around in search of the lowest prices and best deals and also shifting towards more
economical bulk packs.
‫مشال أفريقيا‬
Yawmy 00% by Centrale Laitière Maroc Lait and Duetto vegetable-based whipping cream, free from cholesterol and trans fats by Extraport Company SARL,
in order to cater to the demand of Morocco’s healthconscious consumers.
Ongoing shift to modern grocery retailers
There was an ongoing shift from open markets within
“other” grocery retailers towards supermarkets and hypermarkets in 2012 over the previous year. Hypermarkets notably saw the strongest growth in value share in
the year, thanks to offering a wide product range, economical bulk packs and attractive price promotions.
This shift was also encouraged by the impact of social
unrest, with many smaller outlets limiting their opening hours or limiting purchases by consumers. Safety
concerns also resulted in hypermarkets proving more
attractive to consumers, with these outlets typically
based within secure shopping malls.
Limited constant value growth ahead as Egypt
struggles to recover
Egypt’s economic and political future remained uncertain at the start of the forecast period, with ongoing
high inflation and unemployment, high crime levels
and considerable social unrest. Consequently, Egyptian consumers are expected to remain highly pricesensitive during the forecast period. While many product areas are thus expected to see a good volume performance during the forecast period, overall constant
value growth is thus likely to remain muted.
Morocco
Packaged food enjoys positive development in Morocco
Packaged food in Morocco continued to experience
positive growth, despite toughening economic conditions. Moroccan consumers proved to be reluctant
to drastically reduce spending on basic foodstuffs. Instead, they opted to cut their expenditure on non-basic goods and services that are not prime necessities.
However, price-sensitive buyers are shifting towards
economy brands and, in some cases, private label due
to decreasing purchasing power. With regard to manufacturer activity, leading companies are gradually increasing their spending on new product developments
and promotional activities, which is also helping to sustain growth within packaged food categories.
“Egyptian
consumers
are expected
to remain
highly
price-sensitive
during the
forecast
period”
Healthy growth set to continue over the forecast
period
Packaged food is expected to maintain healthy
growth over the forecast period, driven by strong
competition amongst leading players. However, several unfavorable factors will be likely to remain, such
as the high cost of raw materials and transportation, as well as global economic crises. Products are
expected to see improvements, such as increased
health and wellness positioning and a focus on daily
nutritional needs. Convenience is set to be another
key feature that manufacturers will use to differentiate products, making them more responsive to the
demands of hectic lifestyles.
Tunisia
Most packaged food categories are impacted by 2%
price increase in 2012
The development of illegal food exports to Libya is a
product of the now very porous shared borders between both countries and has led to supply disruptions inside Tunisia as many food products found
their way across the border to Libya rather than supplying the local Tunisian market. This phenomenon
directly impacted prices leading to considerable increases as there were product shortages in the country. Moreover, the increases in prices of essential
goods, such as petroleum, sugar and wheat, both nationally and internationally, was another major factor
behind the price increases in 2012. Moreover, rising
wages, a consequence of many strikes in factories
after the Tunisian Revolution, pushed companies to
increase their prices to cover rising production costs
and wage increases.
Manufacturers continue to develop healthy and
convenient products
The leading producers of packaged food in Morocco continued strengthening their competitive edge
through the introduction of healthy and convenient
products. This was largely due to the increasingly sophisticated demand patterns of Moroccan consumers,
many of whom are becoming more health conscious.
Moreover, Moroccan consumers are gradually becoming more accustomed to reading the nutritional information labels that are printed on all packaged food
packaging in Morocco. Examples include St Dalfour
sugar-free jam by Foods & Goods SA, Pralinutta sugar-free chocolate spread by Madico PM Casablanca,
Development in modern retailing helped to boost
sales
The presence of modern grocery retail distribution
channels had already begun to expand strongly in
Morocco prior to 2007, a process which intensified
throughout the review period. Towards the end of the
review period, a number of prominent chained supermarkets, hypermarkets and discounters expanded their
outlet networks to reach major cities outside Casablanca, while 2012 witnessed emerging retail formats such
as Costcutter in convenience stores. This provided consumers with easier access to a wider range of packaged
food products such as frozen processed food, chilled
processed food, dairy products and meal replacement
products, all of which stimulated consumer spending
on packaged food.
41
Local players retain their grip over packaged food
Most of the key categories in packaged food. Such
as milk, chocolate confectionery, pasta and chilled
processed food, are led by domestic players. This
stemmed from the good and competitive quality of
locally produced brands, their cheap prices and their
wide availability in the key distribution channels,
namely independent small grocers and supermarkets.
In addition, the easy accessibility to national television
and radio stations to broadcast advertising campaigns
also helped local manufacturers to strengthen their
brand recognition and stimulate consumers’ intention
to buy.
Value growth is expected in spite of political and
economic uncertainty
Tunisia is expected to face great uncertainty and in-
North Africa
“Tunisia is
expected to
face great
uncertainty
and
instability
over the
forecast
period”
stability over the forecast period. In fact, the inability
of the current government to solve urgent problems,
such as unemployment, poverty and illegal food exportation, will continue to erode consumer purchasing power as prices will keep rising. This will particularly affect the growth of non-essential foods, such as
chocolate confectionery or nuts while staples, such as
milk, oil and pasta, will continue to grow as they are
essential items. Chilled processed meat is expected to
see volume growth as consumers will shift to chilled
processed meat as the price of fresh meat (beef and
lamb) will continue to rise significantly making it inaccessible to all but the highest income earners.
Source:
Euromonitor International
Web: www.euromonitor.com
‫ أو‬،‫ إما تلك التي تساعد على النمو‬،‫ وذلك بالنظر إلى العديد من العوامل‬،ً‫تشهد سوق صناعة المواد الغذائية المعبأة في بعض بلدان شمال أفريقيا صعوداً وهبوطا‬
‫ وأثرت بالتالي على سوق‬،‫ شهدت بعض بلدان شمال أفريقيا بعض اإلضطرابات وعدم اإلستقرار السياسي خالل السنوات القليلة الماضية‬.‫النمو البطيء أو اإلستقرار‬
ً‫ من المتوقع أن تشهد كل من المغرب والجزائر نمواً صحياً وصلبا‬.‫ وعلى سوق صناعة المواد الغذائية الموضبة بشك ٍل خاص‬،‫المأكوالت والمشروبات بشك ٍل عام‬
‫ ال يزال يعيق عدم اإلستقرار واإلضطربات السياسية نمو سوق صناعة المواد الغذائية‬.‫ فليس النمو سيد الموقف‬،‫ أما في أنحاء أخرى من شمال أفريقيا‬.‫على التوالي‬
‫ يلقي هذا المقال‬.‫ حيث من المتوقع أن تستمر األسعار باإلرتفاع في تونس ومن المرجح أن ال تشهد قيمة النمو الثابتة أي تغير في مصر‬،‫الموضبة في تونس ومصر‬
.‫ وهو ملخص لتقرير يورومونيتور في بعض دول شمال أفريقيا مثل الجزائر ومصر والمغرب وتونس‬،‫الضوء على سوق صناعة المواد الغذائية الموضبة‬
Kerry: New Development & Application Centre
Kerry Group formally opened a new Kerry Regional
Development & Application Centre in Dubai, UAE, to
serve Kerry’s global and regional customer base in the
Middle East, North Africa and Turkey. The new Kerry
Centre, located at the Jumeriah Lakes Towers, Dubai,
was officially opened by Minister Simon Coveney, Ireland’s Minister for Agriculture, Food and the Marine.
Working closely with Kerry’s Global Technology & Innovation Centre for EMEA markets which is currently
under construction in Ireland, the new Regional Development & Application Centre in Dubai will support
the day-to-day development needs of Kerry customers across “MENAT” developing markets, including the
Middle East, North Africa, and Turkey. Speaking at the
Official Opening Ceremony, Gerry Behan, President &
CEO Kerry Ingredients & Flavors, said “the Kerry investment in the Dubai based Centre is testament to the
Group’s determination to service customer requirements in this important developing region. Here we
will align our Kerry Taste and Nutritional offerings with
local market trends and consumer demand – working
in conjunction with our Global Centre to drive innovation across the beverage, dairy, meat, snack, confectionery and bakery industries. This Centre will support our global customers, who are expanding their
footprint in the region, whilst bringing the benefits of
our global technologies to local food and beverage
producers – supporting indigenous industry development.” He added “the Centre will allow our commercial
teams to better collaborate with customers in the region and we are confident that it will be a key differentiator in meeting the product development needs of
our customers.”
During the opening ceremony
42
United Arab Emirates
UAE Leads
GCC Food Consumption Market
P
opulation growth, increasing income per capita and a booming tourism industry are the main drivers of food consumption in the
Gulf Cooperation Council (GCC) region, while food is currently the largest segment of consumer expenditure in the entire region. Gulf
countries will consume 49.1 million tons of food annually by the end of 2017, with the United Arab Emirates (UAE) the largest consumer
per capita among the six Arabian Gulf states, according to investment bank Alpen Capital’s revised 2013 GCC Food Industry Report. However,
the UAE is considered the second-largest food market in the GCC after Saudi Arabia.
A positive outlook on the consumption front
The outlook for the UAE in 2013 and beyond remains
promising according to Business Monitor International (BMI). BMI’s baseline scenario sees real GDP expanding by 3.2 percent and 3.8 percent in 2013 and
2014 respectively, a slight slowdown from growth of
4.1 percent recorded in 2012. Most of this growth will
be driven by the non-oil economy which is showing increasing signs of promise in several leading indicators.
Consumer and business sentiment towards the UAE
has improved significantly since the start of the year.
Since 2004, the UAE’s food consumption has grown
briskly at a CAGR of 6.2 percent. With rising population and affluence levels, Alpen Capital forecasts food
consumption in the UAE to grow at a CAGR of 4.2 percent during 2012–2017, thus continuing the current
uptrend. Furthermore, the country is a major tourist
destination and allures travelers from across the world.
Apart from its strong macroeconomic and demographic factors, tourism would play a vital role in boosting
food consumption in the UAE.
Relying on imports
UAE is the second largest food producer in the GCC
region after Saudi Arabia. UAE’s total food production
accounts 12.1 percent of the total GCC production.
This signifies UAE’s heavy reliance on imports to meet
its domestic requirements. In 2010, UAE produced 1.4
million MT of food across categories. Since 2002, total
food production in the UAE has increased at a CAGR of
0.03 percent, the lowest in the GCC region. Currently,
domestic food production in UAE accounts for only
17.7 percent of its domestic consumption, according
Alpen Capital’s report. In 2010, UAE produced 0.13 million MT of milk, accounting for only 25.5 percent of its
consumption. During the year, UAE produced 0.3 mil-
“… food
consumption
in the UAE
to grow at
a CAGR of
4.2 percent
during
2012–2017”
lion MT of vegetables, accounting for 19.5 percent of
the total domestic consumption.
Success on all fronts
UAE is the largest food processing and re-exporting destination in the GCC, followed by Saudi Arabia. In 2011
alone, UAE invested more than USD258.4 million in
procuring food processing and packaging machinery,
according Alpen Capital’s report. As for soft drinks, the
country’s volume sales are forecast to increase by 3.6
percent in 2013. To 2017, BMI forecast compound annual
growth of 3.3 percent. Mass grocery retail sales are forecast to increase by 8.4 percent in 2013 in local currency
terms. To 2017, mass grocery retail sales are forecast to
grow at a compound annual rate of 11.2 percent. Moreover, UAE has great potential for growth and development in the coffee and tea sector and continues to maintain the highest average consumption of coffee and tea
beverages in the Middle East.
Prepared by
Dina Fawaz
Acting ER Manager / Senior Editor & Researcher
‫ أما أبرز العوامل وراء‬.‫تشهد دول مجلس التعاون الخليجي نمواً في سوق األغذية سواء على صعيد االستهالك أو اإلنتاج مع تفاوت النسب بين دول المنطقة الست‬
‫ مليون طن‬49.1 ‫ ومن المتوقع أن تستهلك دول الخليج‬.‫زيادة استهالك المأكوالت فتكمن في النمو السكاني وزيادة نصيب الفرد من الدخل وقطاع السياحة المزدهر‬
‫ ومن المنتظر أن ينمو استهالك الغذاء في‬.‫ مع احتالل دولة اإلمارات العربية المتحدة المرتبة األولى من حيث استهالك الفرد‬2017 ‫من األطعمة سنوياً بحلول العام‬
‫ أما فيما يتعلّق بإنتاج المواد الغذائية فتعتبر اإلمارات العربية‬.2017 ‫ إلى‬2012 ‫ في المئة في الفترة الممتدة من‬4.2 ‫دولة اإلمارات بمعدل نمو سنوي مركب يبلغ‬
‫ في المئة‬12.1 ‫المتحدة من الدول التي تعتمد بشكل كبير على الواردات فتحتل المرتبة الثانية بعد المملكة العربية السعودية كأكبر منتج للمواد الغذائية (تشكّل‬
.)‫فقط من إجمالي إنتاج دول مجلس التعاون الخليجي‬
44
‫اإلمارات العربية املتحدة‬
Jamie Oliver & Philips Join Forces
Jamie Oliver and Philips have joined forces to launch
the revolutionary Philips HomeCooker. The new
product is specially designed to offer an innovative
approach to home cooking and is a comprehensive
tool to meet families’ daily cooking needs. The Philips
HomeCooker is a first-of-its-kind, multi-functional device that prepares and cooks food on its own. It chops,
stirs, steams, fries and sautés, and can be left cooking
unattended. The Jamie Oliver HomeCooker is now
available in all hypermarkets and electronic stores
across the UAE. Commenting on the new addition to
the Philips family, Ozlem Fidanci, Vice President and
General Manager, Philips Consumer Lifestyle, Middle
East, Turkey and Africa, said, “Philips is proud to team
up with Jamie Oliver, who is an icon in authentic home
cooking, to produce this unprecedented product. The
HomeCooker caters to the needs of every busy family.”
The new HomeCooker is matchless in its ability to perform multiple cooking functions like stirring, cutting,
cooking, melting, stewing, boiling, steaming, frying
and sautéing. Thanks to the new technology AutoStir,
the device is equipped with a unique stirring arm that
stirs food automatically. Other smart features are the
PerfectTemp and QuickSet timer, which allow users
to control the heat to perfection and set up cooking
times up to 99 minutes, without having to stand at the
stove endlessly and utilizing that time to spend with
your family or look after other work at home.
Jamie Oliver using the HomeCooker
Envac Takes to the Skies with Emirates
Envac is celebrating further success in the Middle
East after winning two projects in Dubai with Emirates Flight Catering Facility (EKFC). Envac secured
the double award following the success of the world’s
largest operational automated waste collection system for flight kitchens, which was installed into the
EKFC in 2008. The system currently handles the waste
generated from 150,000 meals per day. The two new
projects will see Envac installed into new separate
food preparation and waste handling facilities within
the flight catering facility. The new systems are expected to double the waste handling capacity of EKFC.
The contract is worth approximately USD6.8 million.
Graham Bell, Regional President of Envac Middle East
and India, comments, “This double award win cements
Envac’s position as the world’s leader in automated
waste collection and confirms our ability to design
and integrate hugely complex installations within
high profile developments.” Raad Hulow, Assistant Vice
President at Emirates Flight Catering, adds, “It is essential that the Middle East future proofs its infrastructure
so that the region is able to meet the demands of high
footfall not just today but also twenty five years from
now. Envac provides us with the technology that allows us to do this whilst ensuring that the working
conditions of our staff, the hygiene levels within our
Envac will be used to handle the waste of 300,000 meals each day
site and our waste handling procedures are amongst
the best in the world.”
45
Fast Growth in the
Fast Food Market
T
he latest market trends and the sources of future market growth for the fast food industry in USA are certainly significant and worth
observing. The following article, which is a summary of a recent research from Euromonitor International’s team and analysts,
focuses on the US fast food market trends and outlook. The market is growing well, with forecasts to achieve USD237.1 billion
in sales in 2017; fast casual dining will drive much of the growth, although other fast food should increase its value sales steadily as
consumer preferences are contributing much to this growth.
Trends
With a 5% increase in total value sales in 2012, the largest growth rate since 2007, fast food experienced a
good year, according to Euromonitor International. The
1% growth in outlets was acceptable, considering the
added difficulty in both financing and operating additional locations since the recession. This growth was
helped along due to the burgeoning fast casual dining
environment, but at 9% value sales share, its impact
was heavier on trends than on overall sales. Ignoring
the 11% growth for fast casual dining, fast food grew
by 4% in 2012, a sign of strength given the relative maturity of the category and the ever uncertain economic
recovery. Its offerings, often positioned on a value basis, continually expanded since the recession and even
began to cater to those looking for a cheaper, but still
healthy alternative. By continually re-emphasizing the
affordability of their classic menu items and the newer,
more innovative ones, many chains were successful in
their recovery efforts since the recession.
Competitive Landscape
The report continues to shed the light on the competition on the market. Fast food in the US continued
to be a highly fractured environment in 2012. Burger
King, Wendy’s, Subway and McDonald’s combined
accounted for the top 30% share of sales share with
McDonald’s maintaining its category-wide dominance
with 17% share. Ever the industry juggernaut, McDonald’s has maintained a historic majority share through
its aggressive marketing, value-based promotions such
as the Dollar Menu, and innovative menu changes. The
third quarter was shaky, with monthly sales in October
falling for the first time in nine years, but proved to be
an anomaly as the chain grew its sales by 4% throughout 2012 to achieve USD35.6 billion. It secured growth
“Fast casual
dining will
drive much of
the growth,
although
other fast
food should
increase its
value sales”
in 2012 through new, on-the-go menu developments
like Fish McBites and Chicken McBites and the addition
of the Extra Value Menu, a menu which consolidated
value purchases that were slightly out of range of the
Dollar Menu.
Prospects
Over the forecast period, fast food in the US is predicted to rise by a 3% constant value CAGR to achieve
USD237.1 billion in sales in 2017, according to Euromonitor International’s figures. Fast casual dining will
drive much of the growth, although other fast food
should increase its value sales steadily as some consumers look to it for value and others come around to
the variety of healthier new products on offer. This diversification will likely turn more consumers into fast
food fans, and help convert some of the aversion to the
category, although there will always be holdouts.
Prepared by:
Rawand Fakih
Editor & Researcher
‫ يركز‬.‫ال شك أن أحدث اتجاهات سوق صناعة الوجبات السريعة في الواليات المتحدة األمريكية ومصادر النمو المستقبلية فيها هي مهمة وتستحق الرصد‬
‫ على أهم اتجاهات سوق الوجبات السريعة في الواليات المتحدة األمريكية‬،‫ الذي هو ملخص لبحث حديث من فريق المحللين في يورومونيتور‬،‫هذا المقال‬
‫ تتوقع الدراسة أن‬.2017 ‫ مليار دوالر أمريكي في عام‬237.1 ‫تسجل مبيعاتها‬
ّ ‫ مع توقعات بأن‬،‫ تنمو السوق بشكل جيد‬.‫والمنافسة والتوقعات المستقبلية‬
‫ حيث يقصد بعض‬،‫ وال شك أن تزيد أسواق الوجبات السريعة األخرى مبيعاتها بإطراد‬،‫يقود هذا النمو سوق الوجبات السريعة في المطاعم غير الرسمية‬
‫ كما ويقصدها البعض اآلخر نظراً إلى ما تقدمه من مجموعة متنوعة من المنتجات الجديدة‬،‫المستهلكين أماكنها نظراً للقيمة التي تقدمها هذه الوجبات‬
.‫ األمر الذي يساهم كثيراً في تحقيق النمو في هذا السوق‬،‫والصحية‬
46
‫الواليات املتحدة األمريكية‬
FRULACT Group:
New Processing
Facility in Rupert
Custom-made fruit preparations
FRULACT Group, headquartered in Maia, Portugal,
announced plans to open its first United States processing facility in southern Idaho’s City of Rupert. The
approximately 200,000 square foot fruit preparation
and processing plant is slated to break ground in 2013
and open in the fourth quarter of 2014. Approximately
100 employees will be hired when the facility is at full
production, and more jobs will be added as growth
warrants. Frulact, founded in 1987, produces fruit
based preparations for international food industries
with locations in Portugal, France, Morocco and South
Africa. Frulact’s Idaho operation will be its first entry
into the United States. “We are thrilled to build our
first U.S. location in Rupert,” said Joao Miranda, CEO
and Co-founder of Frulact. “After looking at locations
in Idaho, Utah, Wyoming and Nevada, we selected
The City of Rupert because of the sense of their community, and a commitment that Rupert is ready and
currently in position to guarantee that Frulact can
start immediately with the construction of our factory
in order to meet our objectives. We feel that Rupert
can best fit our needs and requirements to invest in
this new industrial site. The City of Rupert is superbly
located for the Frulact facility and therefore is ideal to
serve our key customers throughout the United States.
We look forward to operating in Rupert and getting
established in the US production and distribution market,” he said.
Frulact develops custom-made fruit preparations for
leading food labels in the dairy, beverages, ice-cream
and industrial pastry markets throughout Europe, Africa and the Middle East.
47
Expanding into New Frontiers of Snacking
Pretzels Inc.’s conveyor pans
Quickly rebuilding after a fire destroyed its Bluffton,
IN (USA) packaging facility in 1997, Pretzels Inc.
now makes more styles of the baked snack than you
can shake a pretzel stick at: twists, minis, rods, balls,
rings, and ultra-thins, to name a few. On top of that,
the company makes lots of extruded and baked
corn based snacks, like cheese puffs, balls, curls, and
crunchy curls. “Currently, we produce a few items
with topical seasonings and are excited to expand
these offerings with the new On-Machine Seasoning
system,” smiles the company president and co-owner
William (Chip) Mann II. All that variety has steadily
boosted demand, and in the process, created a major
challenge for seasoning application. “The densities of
each product vary greatly, which makes coating application a more complicated aspect of our business,”
he explains. Frequent product changeovers and
cleaning were taking a toll on profits. “We had one
coating applicator for everything,” laments Mann. “If
we had a base product but wanted to put three different seasonings on it, we’d require a clean-up in
between each production run.”
Pretzels Inc. was determined to improve efficiency
and pave the way for new growth. So they contacted
Heat and Control, which had supplied a complete
FastBack® distribution conveyor system on rush order
over the Christmas holiday after the devastating packaging room fire in 1997. The company evaluated other
systems on the market and purchased a new FastBack
Revolution product distribution and On-Machine Seasoning application system, in part based on the reliability and efficiency of its existing FastBack conveyors.
Working together, Pretzels, Inc. and Heat and Control
considered 15 different layout’s, finally deciding on
a system to apply seasoning in the packaging room
48
(instead of in the processing area) that would expand
production flexibility and efficiency. “Heat and Control did lots of work on the front end and back end,”
says Steve Huggins, CEO and co-owner, “They worked
very closely with our on-site engineers to conceptualize and design the layout and equipment. Much
help and long hours were given by them to make
sure everything was running well and operators were
trained adequately.”
The new FastBack Revolution distribution and OnMachine Seasoning system accepts product from two
sources and distributes proportional quantities to six
seasoning, weighing, and packaging stations. Each
bag maker controls its own Revolution gate so it receives a consistent flow of product. The unique gate
rotates to divert the exact amount of product requested by the bag maker. Product flow is precise for both
small bag sizes and large packages. And when not diverting product, the gate rotates to a fully closed position, preventing any possibility of cross contamination
between lines.
“Accuracy and consistency have improved drastically” comments plant manager Paul Geiser. “The OnMachine Seasoning system provides so much more
flexibility in terms of running multiple flavors at once.
In fact, product scheduling flexibility has roughly increased by 50% because of the dynamic functionality
of our packaging room now. In the future, we’re excited about opportunities to offer our customers more
packaging variety, such as multi-pack configurations,
because we now have the flexibility to do so.”
Another dramatic improvement over the old system
is the reduction in cleaning and changeover time.
“We’re seeing a 50% reduction in cleaning time,”
notes Geiser.
Departments
Interviews & Profiles
Dairy Development in Bulgaria...............................................................P.50
Products & Services
Time for Fascinating Ingredients............................................................P.52
RPC Corby Introduces its Latest Alternative.......................................P.52
ExxonMobil Expands Line up of
NSF H1-Registered Lubricants.................................................................P.53
Projects & Developments
Naturex Invests in SATIN:
A Long-Term Research Project to Combat Obesity..........................P.54
Photo courtesy of The (UTF) University of Food Technologies, Plovdiv
DEPARTMENTS
Interviews & Profiles
Dairy Development in Bulgaria
During the visit to the farms
The European commission had lately started a program aiming to develop the Dairy products in Bulgaria
under the name: The “EU Dairy Daily” program. The “EU
Dairy Daily” is co-funded by the European Commission, the Bulgarian Ministry of Agriculture and Food
also the Bulgarian Association of Dairy processors. The
duration of the program was fixed for three years during which, the commission will focus on two countries
as a start, the United Arab Emirates (UAE) and Australia
main cities (Sydney, Melbourne & Adelaide). The objectives consist of creating awareness and provide information about the traditional dairy products in Bulgaria, the white brine cheese, Kashkaval, and Yoghurt
made with the starter culture Lactobacillus Bulgaricus.
To achieve the designated objectives, the program
campaign combines the following means: Information
actions; Advertising campaigns; Promotion & -Public
relations activities. The various marketing activities
within those measures and actions are expected to
bring direct results such as an increasing consumption
of milk products. In this regards, the EU commission
had organized a trip during the month of September
2013 to a group of journalists, Hotels’ chiefs cook,
restaurants owners and exporters of dairy products,
to visit Bulgaria and discover the development of its
dairy products factories, farms, research centers and
laboratories. The Middle East Food (MEF) magazine,
the leading trade, Business to Business magazine in
the Middle East and North Africa (MENA) region, was
the only specialized magazine to take part in visiting
various dairy factories premises, farms and research
centers in Bulgaria.
The first visit was to Plovdiv city, the hometown of the
University of Food Technologies. It ranks second in size
and importance after Bulgaria’s capital Sofia. It is situated in the central part of South Bulgaria, in the fertile Thracian Valley and spreads on both banks of the
Maritsa River over several picturesque hills. The University of Food Technologies which we had the opportunity to visit, is a successor to the higher institute of
Food and Flavor industries which was founded in the
1950s. The training in food science and technology began in 1948 with the establishment of the Department
of Farming Technology at the Faculty of Agronomy
and Forestry in Plovdiv. In Plovdiv, we visited the factory facilities of OMK dairy factory and attended a presentation by Michael Drougkas, the Operating Director,
followed by a discussion regarding their products and
the hygienic measures followed as per the European
quality standards. On the second day, we visited another factory in Plovdiv city named ELIT 95 followed
by a visit to a dairy farm in Popovitsa and other factory in Dalbok Izvor. On our way back to the capital
Sofia on the third day, we visited the production site of
“Mlechni Produkti”, Manole, and the following day we
had the chance to attend a presentation by Svetlana
Minkova, Phd., the director Licenses and Projects in LB
Bulgaricum factory. The presentation consisted of the
various procedures starting from receiving the milk
from the farm in special tankers with cooling system,
as well as the hygienic test in the laboratory to make
sure that the fresh milk is in good conditions before
starting the fermentation procedure.
The most important meeting was with the professor,
50
‫مقابالت وملفات الشركات‬
‫أقسام‬
PhD Maria Baltadzhieva, the head of Laboratory for
analysis of milk and dairy products “LB Lact”. Professor
Baltadzhieva and her team of researchers have conducted research studies during many years on health
and nutritional aspects of cheese with a focus on
identification of different biologically active peptides
in cheese and the evidence built about their health
benefits. From a nutritional point of view, cheese is a
rich source of essential nutrients such as proteins, vitamins, minerals and also short chain fatty acids that are
important as a healthy diet. Cheese is also an important source of several minerals, in particular calcium,
zinc, phosphorus, and magnesium. Calcium and phosphorus levels in cheese are much higher than in milk.
Interview with Bulgarian Association of Dairy
Processors
Middle East Food Magazine conducted an interview
with Magdalena Apostolova, The trade attaché, of the
Association of Dairy Processors in Bulgaria, who
highlighted various points related to the Dairy industry in Bulgaria and the needs of investors to modernize
the actual factories. She said Bulgaria had been proThe LB presentations
ducing dairy products for more than a hundred years.
Bulgarians have acquired the knowhow throughout
generations, by using a traditional technic based on a
local plant to make the fermentation of milk, produce
yoghurt and the famous white Bulgarian cheese and
kashkaval, known in many countries of the Middle East
as “the Bulgarian cheese” especially in Lebanon, Syria,
Jordan, Iraq and other Arab Countries. It has been also
noticed that Bulgarian cheeses are well known by the
gulf cooperative council countries which showed deep
interest in the white cheese and kashkaval. That was
the purpose of the Association’s promotional campaign with a focus on the United Arab Emirates and
Australia to start with. The Association is keen on focusing on the lack of financial resources in order to be
able to produce cheese in large quantities, and create
new markets in the Middle East and other countries
around the world. Apostolova said that they export
their products to certain EU countries, but they aim to
increase their production once they find business partners, who are ready to invest and build new factories
or enlarge the production capacity of their existing
factories in the country. The Association has many advanced research centers for food products, supported
by the government, but it doesn’t have good experience in international commerce as during the previous regime, they were not in contact with many other
countries to acquire the knowledge of new markets.
Now, thanks to the EU commission, the Association has
started creating awareness to promote its products in
some countries. They are participating in important
food fairs & exhibitions, hoping to be able to develop
their business abroad especially within the targeted
countries within a short period of time.
51
MEF magazine asked Apostolova whether they have
made any feasibility study to initiate investors to come
over from the Middle East region, especially from GCC
countries to invest in the dairy products industry in
Bulgaria. Apostolova said that due to lack of funds
they have not yet prepared such studies, but they are
ready to consider it once the investors are showing
interest in entering into partnership projects; the government will also be ready to offer them all facilities.
During MEF’s visits to certain factories, MEF’s team
noticed that the company doesn’t have automated
machines for production and packaging which could
save lot of time and money and increase productivity. Apostolova replied by saying that they are looking
forward to modernize their factories but there is a lack
of funds in order to do that. They hope this will be the
second step in the near future once the investors start
showing interest and injecting money to build new
factories with high production capacity.
The (UTF) University of Food Technologies, Plovdiv is a prestigious national education and science
center for food science engineering and technology.
It offers programs in the areas of the food industry
biotechnology, foodservice, industrial management,
machines, apparatus and equipment for the food industry and biotechnology, automation, information
and control. The (UFT) provides legitimate training
which complies with all requirements of the public
education and is internationally acknowledged. In
average 3600 students per year receive training including around 300 foreign students and 50 PhD students attend the university programs.
DEPARTMENTS
Products & Services
Time for Fascinating Ingredients
Bitter is trendy – and trendsetter WILD will present the
diverse product options that its great tasting bitter ingredients provide. The ingredients can be used in beverages such as adult soft drinks. With different tart and
bitter varieties, WILD provides a new range of taste
options to manufacturers. Natural ginger is another
taste profile that is in growing demand. The company
offers a line of hot ginger nuances with different spice
levels and has many concepts in its portfolio that suit
the needs of manufacturers. With innovative mint concepts, WILD caters for refreshment: at FIE, the great
taste expert presents innovations for beverages, chewing gums and chocolate. Its portfolio comprises the
combination of mint and fruit flavors such as orange,
strawberry and banana, for example. Thanks to the acquisition of the A.M. Todd Group, WILD is able to offer
a broad portfolio of natural mint flavors.
WILD is a specialist in the area of tea trends, and it has
developed concepts based on classic tea extracts and
tea infusions along with other innovative solutions
with brewed tea. Countless options are possible: in addition to pure tea beverages on the basis of black tea,
green tea and maté, manufacturers can also combine
At the WILD booth, manufacturers find out more about natural ingredients
and new flavor and color trends
premium tea varietals with a number of fruity flavors
such as mango or refreshing mint. Newly presented at
FIE is a combination of ceylon tea with fruity mango.
RPC Corby Introduces its Latest Alternative
RPC Containers Corby has launched its latest innovation in modern pack alternatives to more traditional formats, in this instance tins and composite packs.
The new Artemis jar provides a practical and conve-
nient solution for a variety of dried, powdered and
granulated products such as nuts, instant coffee and
infant milk formula. The high barrier material structure protects products against moisture and oxygen
(and has the option of a UV-light inhibitor), meaning
there is no need for the product to be bagged inside
the container.
The design incorporates a new non-round neck feature, making use of Apta’s BAP® ‘Quantum’ closure. This
type of neck-finish and closure combination gives an
induction weld for confidence of product integrity,
and therefore product and shelf life longevity. An integrated ring pull ensures easy opening for consumers
and the flip-top lid provides the convenience of resealing between uses, helping to maintain product freshness and minimize food waste.
In addition, the jar’s light weight, recyclability and
long ambient shelf life offer important sustainability
benefits. The jar is blow molded in a multilayer PP/
EVOH/PP structure, suitable for both hot and cold filling, and complies with current food contact legislation. Its standard design creates a distinctive appearance on shelf, while good contact clarity enables products to be visible. The design also provides a wide area
for effective decoration by printing, labeling or sleeving, allowing brands to create a unique appearance.
The new Artemis jar
52
‫منتجات وخدمات‬
‫أقسام‬
ExxonMobil Expands Line up of
NSF H1-Registered Lubricants
ExxonMobil Fuels, Lubricants & Specialties Marketing Company, a division of Exxon Mobil Corporation is the only lubricant manufacturer to have NSF
H1-registered lubricants produced in facilities that
have earned ISO 22000 certification. Established by
the International Organization of Standardization, ISO
22000 is one of the most recognized, stringent and
comprehensive food and beverage safety standards.
It includes a set of specified requirements that are designed to ensure a company’s ability to control food
safety at every step of the manufacturing process.
Recently, facilities manufacturing ExxonMobil’s family
of Mobil DTE™ FM Series high-performance hydraulic gear and bearing lubricants, Mobil SHC Polyrex™
Series synthetic greases, and Mobilgrease™ FM Series
multi-purpose greases received ISO 22000 certification. Last year, facilities manufacturing the company’s
Mobil SHC Cibus™ Series family of hydraulic, gear
and air compressor lubricants with energy efficiency
benefits also received ISO 22000 certification. “We are
thrilled to be the only lubricant manufacturer to have
Recently, facilities manufacturing ExxonMobil’s family received ISO 22000 certification
NSF H1- registered lubricants produced in ISO 22000
certified facilities,” said Yan Côté, global business development advisor, ExxonMobil Fuels & Lubricants. “This
certification demonstrates our ongoing commitment
to supporting our customers’ food safety assurance
objectives.” Along with holding ISO 22000, these same
facilities also hold ISO 21469 certification.
53
DEPARTMENTS
Projects & Developments
Naturex Invests in SATIN:
A Long-Term Research Project to Combat Obesity
Naturex has chosen to take part in the fight against obesity
Naturex is an active partner of the SATIN (SATiety
INnovation) project, which aims to develop new satiety-enhancing food products that can help manage
energy intake and weight control.
Obesity is a major public health issue facing the
European Union. According to the 2010 IASO/IOTF
analysis, approximately 60 percent of adults and over
20 percent of school-age children are overweight or
obese in the European Union’s 27 member states (according to International Obesity Taskforce). Obesity
has a severe impact on health, increasing the risk of
developing specific diseases. Reversing this rising
trend is a priority for all European governments.
Concerned about this growing health concern, Naturex has chosen to take part in the fight against
obesity and has teamed up with the SATIN project.
Naturex is an active partner of the consortium, which
includes small and medium size companies, European universities, as well as multinational food & beverage companies from 9 European countries. The SATIN project’s 6M€ budget includes in vitro studies and
several clinical trials. The SATIN project is funded by
the European Union’s 7th Framework Program (FP7).
The research aims to identify which ingredients and
processing methods play a role in satiety and how
they influence energy intake. These findings will
paint a better picture of how the inclusion of food
compounds (botanical extracts, proteins, polysac-
charides) and the modification of food matrices
influence satiety and weight gain and may provide
hope to the many people currently struggling with
obesity. The 5-year project will benefit from Naturex’s wide scientific expertise in biological compounds. Numerous extracts from Naturex will be
tested, and several clinical trials will be carried out
before 2016.
Ultimately, this project will lead to new functional
food and beverage products specially formulated to
improve satiety. Naturex is proud to be involved in
this ambitious project and to contribute to building
better science to meet future challenges and satisfy
consumer expectations.
Naturex is the global manufacturer of specialty
plant-based natural ingredients. The Group is organized around three strategic markets (food & beverage, nutrition & health and personal care) and
produces and markets specialty plant-based ingredients for the food, nutraceutical, pharmaceutical and
cosmetic industries. Naturex’s head office is based
in Avignon. The company employs more than 1,400
people and benefits from 8 sourcing offices around
the world and high-performance manufacturing operations across 15 sites in Europe, in Morocco, the
United States, Brazil, Australia and India. It also has
a global commercial presence through a dedicated
network of sales offices in more than 20 countries.
54
Events
Events Preview
More than 1,000 Exhibitors Target SIAL Middle East.........................P.56
Events Review
Saudi Agriculture 2013 Closed with Success.......................................P.57
EVENTS
EVENTS PREVIEW
More than 1,000 Exhibitors Target
SIAL Middle East
SIAL Middle East, the region’s fastest growing professional business platform for the food, drink & hospitality industries
Gulf countries will consume 49.1 million tons of food
annually by the end of 2017, with the UAE the largest consumer per capita among the six Arabian Gulf
states, according to investment bank Alpen Capital’s
revised 2013 GCC Food Industry Report. The report
said that over the next four years, the GCC region’s food
consumption is expected to grow at a Compounded
Annual Growth Rate (CAGR) of 3.1 percent, while the
UAE’s per capita food consumption currently stands at
1,486kg per year – 27 percent more than Oman, which
consumes 1,095kg of food per capita annually. Saudi
Arabia currently consumes 872kg of food per capita,
Qatar 852kg, Kuwait 634kg, and Bahrain 453kg per capita, while by 2017, per capita food consumption for the
entire region is forecasted to reach 983kg. Owing to its
considerably larger population, Saudi Arabia will continue to be the biggest food consumer by volume, accounting for 59 percent of GCC food by 2017 (29 million
tons), while Qatar’s appetite will outpace that of other
Gulf countries, increasing by 5 percent by 2017 to reach
two million tons.
Looking to satisfy the growing appetites of the region
will be more than 1,000 food, beverage and equipment
companies from 40 countries at SIAL Middle East, taking place from 24-26 November at Abu Dhabi National
Exhibition Centre (ADNEC). Held in strategic partnership with Abu Dhabi Food Control Authority (ADFCA), SIAL Middle East 2013 is the region’s fastest growing professional business platform for the food, drink
and hospitality industries. The three-day event is part of
SIAL Group, the world’s largest network of professional
56
B2B food exhibitions which include SIAL Paris, SIAL China, SIAL Canada, and SIAL Brazil.
Mohammed Jalal Al Rayssi, Director of Communication
and Community Service at ADFCA and Chairman of the
SIAL Middle East organizing committee, said: “Population growth, increasing income per capita, and a booming tourism industry are the main drivers of food consumption in the GCC region, while food is currently the
largest segment of consumer expenditure in the entire
region. All reports indicate a fast growing market, with
consumer spending on food in the GCC expected to
reach USD106 billion in the next five years. This clearly
underlines huge opportunities for private sectors players to expand within the region, and SIAL Middle East
provides the all-important stage to capitalize on the opportunities that lay ahead,” he pointed out.
More than 15,000 trade visitors are expected to attend SIAL Middle East 2013, which is co-located with
ITCA (International Travel Catering Association) Abu
Dhabi, and the Emirates International Date Palm Festival. “Almost 65 percent of the exhibitors at SIAL Middle
East 2013 are new to the region to access this important market,” said Joanne Cook, SIAL Middle East Director. “The SIAL Group focuses on innovation and having
such a high percentage of new comers to the Middle
East reinforces our mission to encourage food evolution. She added, “Our partnership with ADFCA, who encourage and assist as well as regulate the industry, has
created an unrivalled business platform where there is
time and space for visitors and exhibitors to conduct serious trade talks and close deals.”
‫معارض ومؤمترات سابقة‬
‫معارض ومؤمترات‬
Saudi Agriculture 2013 Closed with Success
Saudi Agriculture 2013 attracted more than 20,000 visitors & over 300 exhibitors from 13 countries
Saudi Agriculture 2013, the 32nd International Agriculture, Water and Agro-Industry Show, was organized by
Riyadh Exhibitions Company at the Riyadh International Convention and Exhibition Center. More than
20,000 visitors attended the premier trade show that
also saw the participation of over 300 exhibitors from
more than 13 countries, including China, Egypt, Germany, Hungary, India, Italy, Malaysia, Pakistan, Saudi
Arabia, Taiwan, Turkey, UAE and USA, across a 15000
m2 exhibition space. The four-day event, which was
inaugurated by H.E. Dr. Fahd bin Abdulrahman Balghunaim, Saudi Minister of Agriculture, served as the
perfect platform to shed light on the numerous investment opportunities in Saudi Arabia’s agricultural sector. The event also highlighted the strong support that
the Kingdom’s government was extending to this sector, which has been a key factor for attracting regional
and international investments.
This edition of Saudi Agriculture generated overwhelming feedback from exhibitors. S.S. Nayyar, representing the Indian contingent at the show, said, “This
was the fourth consecutive year that India was participating at the event. In the first year there were 22 Indian companies and this year saw 42 companies from
India present at the event, looking to capitalize on the
vast trade opportunities between Saudi Arabia and
India, especially considering that we are Saudi Arabia’s
fourth largest trading partner. General trade between
the two countries was valued at USD43 billion in 20122013 and Indian exports of food and agro products to
Saudi Arabia reached USD1.2 billion during the same
period. Saudi Agriculture was a very important platform for Indian companies to connect with Saudi partners and investors, and the significance of this show
to us is evident by the increasing growth in the size of
our participation in this premier event every year.”
57
J. Guna Sekaran, also representing the Indian pavilion,
added, “The Saudi market holds a lot of potential because of the population growth and the overall prosperity of the Kingdom. Moreover, India is facilitating
Saudi Arabia’s move towards food and water security
by investing in lands outside the country to fulfill the
local demand, especially for wheat, and India is very
cooperative in this field.”
Saudi Agriculture 2013 provided the ideal businessto-business platform for exhibitors and trade visitors
to capitalise on the growth of the Saudi agriculture
and food market that has been achieving the largest
growth levels in the region and holds major potential
for new businesses. Saudi Agriculture 2013 showcased the latest in Animal Health & Production, Agricultural Finance & Banking, Agricultural Products &
Services, Chemicals & Fertilizers, Cold Storage & Crop
Production, Dairy Farming Products & Equipment,
Fisheries & Fish Farming, Greenhouses, Handling &
Transport Systems, Irrigation & Landscaping Equipment, Machinery & Spare Parts, Organic Farming,
Packaging Systems & Products, Pesticides, Pumps &
Pipe Systems, Seeds & Soil Nutrition Products, Spraying Machinery, Water Treatment, Water Management
Systems and Warehousing.
Saudi Agriculture 2013 was held concurrently with
Saudi Agro-Food 2013 and Saudi Food-Pack 2013, featuring the latest products, technologies and services
in areas ranging from frozen and chilled foods, confectionery, chocolates, health and natural foods, to presentation, processing and packaging equipment.
Regarded as the Middle East’s largest agriculture exhibition, Saudi Agriculture is accredited by UFI, the
Global Association of the Exhibition Industry. ARASCO
and Fakieh are the Diamond Sponsors while IYA Investments is the Gold Sponsor of the event.
SERVICES
Coming Events
2013
November
UAE
Sweets & Snacks Middle East 2013
The only exhibition catering to the entire
confectionary and snacks trade in the Middle East region.
17 – 19
Dubai - UAE
Info:
Dubai World Trade Centre
Tel: +971 43086462
Fax: +971 43188607
E-mail: sweetsmiddleeast@dwtc.com
Web: www.sweetsmiddleeast.com
UAE
SEAFEX 2013
The Middle East and Africa seafood trade
exhibition
17 – 19
Dubai - UAE
Info:
Tel: +971 43086462
Fax: +971 43188607
E-mail: seafex@dwtc.com
Web: www.seafexme.com
UAE
The Speciality Food Festival 2013
The only trade fair covering the entire gourmet, fine food & drink market in the region
17 – 19
Dubai - UAE
Info:
Tel: +971 43086462
Fax: +971 43188607
E-mail: speciality@dwtc.com
Web: www.speciality.ae
Iraq
Iraq Agrofood
The 6th International Exhibition For
Agriculture, Food,Food Processing And
Packaging
18 – 21
Erbil International Fairground
Erbil – Iraq
Info:
IFP Iraq
Tel: +964 66 2567634
Fax: +964 66 2252048
Email: www.ifpiraq.com
Web: info@ifpiraq.com
UAE
SIAL Middle East 2013
Food International Trade Fair
24 – 26
Abu-Dhabi National Exhibition Center (Adnec)
Abu Dhabi - UAE
Info:
Comexposium
Tel: +971 2 401 2949
Fax: +971 2 401 1949
Email: r.mustafa@sialme.com
Web: www.comexposium.com
December
UAE
Halal Middle East 2013
International Halal Food exhibition, including Halal food and drinks, equipment and
machinery and Halal certification bodies.
9-11
Expo Centre Sharjah
Sharjah – UAE
Info:
Expo Centre Sharjah
Tel: +971(6)5770000
Fax: +971(6)5770111
Email: info@expo-centre.ae
Web: www.expo-centre.co.ae
2014
February
UAE
Gulfood Exhibition 2014
The world’s biggest annual food &
hospitality show
23 – 27
Dubai - UAE
Info:
Tel: +971 (4) 332 1000
Fax: +971 (4) 3312173
Email: info@dwtc.com
Web: www.dwtc.com
April
Algeria
DJAZAGRO 2014
The Crossroads of Food Industries
21 – 24
Safex Exhibition Park
Algiers – Algeria
Info:
Christophe Painvin
Comexposium
Tel: +33 (0)1 76 77 11 11
Fax: +33 (0)1 76 77 12 12
Email: djazagro@comexposium.com
Web: www.comexposium.com
June
South Africa
UAE
Value Chain Leadership Awards 2013
A global program to transform supply chain
and manufacturing capability
18
Info:
Frost & Sullivan International Inc.
Tel: +971-4 4331 893
Fax: +971-4 4278 784
Email: events.us@frost.com
Web: www.frost.com
Africa’s Big Seven 2014
The continent’s largest food and beverage
industry trade event
22 - 24
Gallagher Convention Centre
Johannesburg – South Africa
Info:
Lineke Van Der Brugghen
Exhibition Management Services – EMS
Tel: +27 11 78 37 250
Fax: +27 11 78 37 269
Email: admin@exhibitionsafrica.com
Web: www.exhibitionsafrica.com
If you would like to run your event in this space, kindly send all necessary details to
services@cphworldmedia.com
58
‫دليل املشرتين‬
‫خدمات‬
Discover
a world of endless
possibilities
in color
FOR MORE INFORMATION
NATUREX Dubai | Phone : +971 65 529 544
naturex.ae@naturex.com | www.naturex.com
We are experts in emulsifiers and stabilizers for
·
·
·
·
·
·
·
Bakery
Confectionery
Dairy
Ice cream
Margarine
Mayonnaise
Dressings
– and we are happy to share our expertise with you !
Local office
Palsgaard Middle East FZE
Dubai, U.A.E.
Phone +971 558 009 320
mvk@palsgaard.dk
www.palsgaard.com
59
INFO
Advertisers’ Index
Advertisers
Websites
Page #
ALIT SRL
www.alit.com
27
ANDRITZ
www.andritz.com
31
Bericap
www.bericap.com
39
Cyprus Trade Center
www.ctcdubai.org
03
DJAZAGRO
www.djazagro.com
47
DWTC (Gulfood 2014)
www.gulfood.com
43
www.sweetsmiddleeast.com
23
www.gnt-group.com
59
Heat & Control Pty. Ltd
www.heatandcontrol.com
IBC/59
Ingredion
www.ingredion.com/emea
59
www.tsscuae.com
59
www.kanegrade.com
59
www.fruitlogistica.com
53
www.naturex.com
59
Palsgaard A/S
www.palsgaard.com
17/59
RADEMAKER
www.rademaker.com
13
www.sollich.com
OBC
www.tetrapak.com/indirect-UHT
IFC
www.tnasolutions.com
59
DWTC [Sweets & Snacks Middle East (SSME) 2013]
GNT
Interplas UK - Group Harwel
Kanegrade Ltd.
Messe Berlin GmbH (Fruit Logistica 2014)
NATUREX
Sollich KG
Tetra Pak Processing Systems AB
TNA
60
‫معلومات عامة‬
‫خدمات‬
‫توجيهات عادة الطبع‬
Reprint Guidelines
‫تتوّفر تراخيص إعادة طباعة التقارير اخلاصة واملقاالت الواردة يف جملة مأكوالت الشرق األوسط وفق حد أدنى يف الطلب ال‬
.‫يق ّل عن مئة نسخة‬
.‫كما تتوّفر للمؤسسات خيارات تعديل هذه املواد حسب الطلب وفق حد أدنى ال يق ّل عن مئة نسخة‬
‫ الرجاء زيارة موقعنا اإللكرتوني لإل ّطالع على الربنامج التحريري السنوي‬،‫للحصول على الئحة باملواضيع السابقة والقادمة‬
info@cphworldmedia.com :‫ ميكنكم أيضاً مراسلتنا على عنوان الربيد اإللكرتوني‬http://www.mefmag.com
.‫تُرسل طلبات إعادة الطباعة على عنواننا يف خر الصفحة‬
Reprints of the Middle East Food magazine’s special reports and articles are available for a minimum order of 5 copies. Customization options are available for establishments at a minimum
order of 100 copies.For a list of our previous and coming reports and articles, kindly consult our
website for the yearly editorial program at http://www.mefmag.com or simply contact us for a
printed copy at info@cphworldmedia.com
Send all reprint orders to our address at the end of the page
‫اإلشرتاك والعضوية‬
Subscription & Membership
‫ دوالراً للمشرتكني‬25 ‫ تبلغ قيمة اإلشرتاك السنوي‬.‫ عرب اإلشرتاك‬،ً‫ميكن احلصول على جملة “مأكوالت الشرق األوسط” شهريا‬
95 ‫ وأوروبا و‬،‫ أفريقيا‬،‫ دوالراً للمشرتكني من تركيا‬70‫ دوالراً للمشرتكني من البلدان العربية و ايران وقربص و‬40 ‫من لبنان و‬
‫ أو حول‬،‫ للحصول على املزيد من املعلومات حول اإلشرتاك لعدة سنوات يف اجمللة‬.‫دوالرات للمشرتكني من البلدان األخرى‬
‫ أما الطالب الذين يرغبون يف احلصول على‬.‫ الرجاء مراجعة بطاقة اإلشرتاك والعضوية‬،‫املنافع اليت يستفيد منها املشرتكون‬
‫ مدير اإلشرتاكات والتسويق على‬- ‫ فالرجاء اإلتصال بالسيد جاد ابو احلسن‬،‫حسومات خاصة على بدالت اإلشرتاك يف اجمللة‬
subscriptions@cphworldmedia.com :‫عنوان الربيد اإللكرتوني التالي‬
Middle East Food (MEF) magazine can be received monthly by subscription. The yearly subscription rate to MEF is: Lebanon $25, Arab Countries $60, Iran, Cyprus $40, Europe, Turkey &
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membership privileges can be found on the inserted subscription & membership card. For
special student and group/bulk subsription rates, please send your request to, Mr. Jad Aboulhosn
(Circulation & Marketing Manager) at: subscriptions@cphworldmedia.com
‫شروط نشر املقاالت‬
Editorial Regulations
‫ وهو أن تكون‬،‫حرصاً منا على تقديم أهم املواد التحريرية وأحدثها اىل ق ّرائنا وإستكماالً للهدف الذي أسست من أجله اجمللة‬
‫ نوضح يف ما يلي شروط‬،‫اجلسر الّذي يربط بلدان الشرق األوسط ومشالي أفريقيا بالبلدان الرائدة يف حقل املأكوالت يف العامل‬
‫ األخبار الصحفية واملقاالت اليت تركز على‬،‫ املقاالت‬:‫نشر املقاالت يف جملة “مأكوالت الشرق األوسط” اىل ثالثة أقسام‬
.‫إحدى خصائص املأكوالت‬
،)‫ كلمة‬3000 ‫ اىل‬2000 ‫ صفحات (أي‬3 ‫ اىل‬2 ‫ ويشغل املقال العادي‬،‫ كلمة‬400 ‫ اىل‬200 ‫حيتوي اخلرب الصحفي على‬
.)‫ويركز على املواضيع اليت يتطرق اليها العدد (مراجعة امللف اإلعالمي اخلاص باجمللة‬
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.)‫أي أو أكثر‬.‫بي‬.‫ دي‬200( ً‫ج ّدا‬
U.K, Ireland &
Scotland
Germany,
Switzerland &
Austria
Ms. Sabine Rabus, Eisenacher Medien
Tel: 49- 228- 2499860 Fax: 49- 228- 650076
Email: sabine.rabus@eisenacher-medien.de
Web: www.eisenacher-medien.de
United Arab
Emirates
France
&
Beneluxe
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Tel: 33-1- 47307180
Fax: 33-1-47300189
Email: rlinguanotto@descommunication.com
Italy
agents
Since we always aim to provide our readers with the latest and most important editorial content, and
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in MEF, hoping that these instructions will be respected by authors. MEF’s editorial material is divided into articles and press releases. The press release is 200 to 400 words, while the article is 2 to
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Email: info@mediapointsrl.it
Web: www.mediapointsrl.it
For more information, or if your geographical area is not mentioned above, please contact Mr. Jad Aboulhosn (Circulation & Marketing Manager)
Phone: +961-1-748333 - Fax: +961-1-352419
:‫) تصدرشهريا عن‬ISSN 1990-3960( ‫مأكوالت الشرق األوسط‬
‫سي بي أتش ورلد ميديا‬
‫ الطابق الثاني‬،)‫ بناية شاتيال (فوق مصبغة الكومودور‬،‫ شارع الباروك‬،‫ الكومودور‬،‫ احلمرا‬:‫عنوان الربيد السريع‬
‫لبنان‬-‫ بريوت‬1102-2802 :‫ الرمز الربيدي‬،‫ شوران‬13-5121 :‫ب‬.‫ ص‬:‫العنوان الربيدي‬
+961-1-352419 :‫ فاكس‬، +961-1-748333 :‫هاتف‬
www.mefmag.com :‫ املوقع اإللكرتوني‬- info@cphworldmedia.com :‫الربيد اإللكرتوني‬
Middle East Food (MEF) (ISSN 1990-3960) published monthly by:
CPH World Media s.a.r.l
Courier Address: Hamra, Commodore, barouk St., Chatila Bldg (Above Commodore
Laundry), 2nd Fl. Beirut-Lebanon
Postal Address: P.O.Box: 13-5121 chouran - Postal Code: 1102-2802 Beirut-Lebanon
Phone: +961-1-748333 - Fax: +961-1-352419
E-mail: info@cphworldmedia.com - Web: www.mefmag.com
Printed by Chamas Printing & Publishing
‫متت الطباعة عند مشص للطباعة والنشر‬
61
‫الكلمة اخلتامية‬
Closing Letter
‫قطاع الضيافة احملفز‬
‫لسوق السفر العربي‬
Hospitality Sector
Catalyst for ATM
‫ أن‬،‫ الشركة املنظمة ملعرض سوق السفر العربي‬،»‫قالت شركة «ريد ترافل اكسيبيشنز‬
2014 ‫ مايو‬8 ‫ إىل‬5 ‫الدورة املقبلة للمعرض الذي تستضيفه دبي يف الفرتة املمتدة من‬
‫ مرت مربع حيث سيتم إضافة‬23,500 ‫ يف مساحة العرض إىل‬%5.8 ‫ستشهد منواً بنسبة‬
‫قاعة جديدة لقاعات العرض املخصصة له بهدف تلبية الطلب املتزايد من خمتلف‬
‫ وقالت الشركة إن املعرض الذي يعد‬.‫قطاعات السفر والسياحة يف املنطقة والعامل‬
‫ يف‬7‫ و‬11 ‫احلدث العاملي األكرب يف املنطقة لقطاع السفر والسياحة سيشهد منواً بنسبة‬
‫املئة على التوالي للجهات العارضة من منطقيت الشرق األوسط وأوروبا فيما ترتفع نسبة‬
.‫ يف املئة على التوالي‬7‫ و‬8 ‫املشاركة من قطاع الفنادق وتكنولوجيا معلومات السفر إىل‬
The 2014 edition of Arabian Travel Market (ATM) will mark
significant growth for the region’s largest travel showcase. Due to
increased exhibitor demand from a variety of industry sectors, an
extra hall has been added to the floor plan, which now exceeds
23,500 square meters of exhibition space. According to organizer,
Reed Travel Exhibitions, this represents a 5.8% increase in floor
space for next year’s event, which will be held from 5-8 May,
2014 at Dubai International Convention & Exhibition Centre; with
newly revealed statistics recording rising demand from Middle
East exhibitors up 11%, Europe up by 7% and travel technology
and hotels rising by 8% and 7% respectively.
“That the highest growth in floor space is coming from the Middle
East is reflected in the growth being experienced in tourism in
the region,” comments Mark Walsh, Portfolio Director, Reed
Travel Exhibitions. The Gulf is also climbing the ranks of the 2013
World Economic Forum Travel & Tourism Competitiveness Index,
with the UAE now making the top 30. Qatar and Oman are also
improving their ‘appeal’ rating on the 14-strong country list. This
is supported by figures from Dubai’s Department of Tourism &
Commerce Marketing (DTCM), which forecasts the economic
value of the GCC hospitality industry to be USD28.3 billion by
2016, through a healthy annual growth rate of 8.1%. “The UAE
is the undoubted tourism leader in the Gulf region, but multibillion dollar high profile developments and ambitious long
term economic diversification plans are also putting neighboring
Qatar, Oman and Saudi Arabia in the spotlight,” continued Walsh.
‫ «عملنا على‬:‫ مدير حمفظة املعارض يف شركة ريد ترافل اكسيبيشنز‬،‫وقال مارك والش‬
‫ بنسبة عالية الستيعاب الطلب‬2014 ‫زيادة مساحة العرض املخصصة للحدث يف‬
‫املتزايد من اجلهات العارضة من منطقة الشرق األوسط مما يعكس بوضوح النمو احلالي‬
‫ وتقام الدورة املقبلة للمعرض يف وقت تسعى‬.»‫الذي يشهده قطاع السفر والسياحة فيها‬
‫فيه دول جملس التعاون اخلليجي لتعزيز قطاعاتها السياحية والسعي لتبؤ مراكز‬
‫متقدمة على خريطة السياحة العاملية وسط مؤشرات بارتفاع قيمة قطاع الضيافة فيها‬
:‫ وأضاف والش‬.ً‫ سنويا‬%8.1 ‫ مبعدل منو‬2016 ‫ مليار دوالر أمريكي حبلول‬28.3 ‫إىل‬
‫ األوىل على خريطة‬30‫«املعلوم أن اإلمارات العربية املتحدة تأتي ضمن قائمة الدول الـ‬
،‫ وباملقابل‬.‫السياحة العاملية وبال شك فهي تعترب رائدة يف اجملال السياحي يف املنطقة‬
‫فإن حجم اإلنفاق السخي والذي يصل إىل مليارات الدوالرات الذي تنفذه بقية دول‬
‫املنطقة مبا فيها اململكة العربية السعودية وقطر وسلطنة عمان لتطوير مرافق اقتصادية‬
‫وسياحية متقدمة من شأنه أن يدعم ويعزز مواقعها كوجهات سياحية على اخلريطة‬
».‫العاملية خالل السنوات املقبلة‬
A successful Dubai World Expo 2020 bid would also be a major
contributor towards tourism growth with up to 25 million visitors
(70% from outside the UAE) estimated over a six-month period.
This would positively impact GDP by up USD23 billion between
2015 and 2020, according to Bank of America Merrill Lynch
research. “The UAE’s fundamental tourism appeal is already
built on a sustainable footing. A successful Expo 2020 bid would
accelerate that growth exponentially,” added Walsh.
‫ من املتوقع أن يسهم جناح دبي يف تنظيم‬،‫ووفقا لبيانات بنك اوف أمريكا مرييل لينش‬
25 ‫ بشكل كبري يف منو القطاع السياحي مع توقعات باستقطاب أكثر من‬2020 ‫أكسبو‬
‫ وهذا من شأنه أن‬.‫ أشهر‬6 ‫ منهم من خارج اإلمارات) خالل فرتة‬%70( ‫مليون زائر‬
‫ «مما‬:‫ وقال والش‬.2020‫ و‬2015 ‫ مليار دوالر أمريكي بني‬23‫يدعم الناتج احمللي بـ‬
‫ سيسهم بشكل قوي يف منو القطاع‬2020 ‫ال شك فيه أن جناح دبي يف تنظيم أكسبو‬
.»‫السياحي الذي يسري بوترية مستدامة‬
‫مارك والش‬
Mark Walsh
Portfolio Director
Reed Travel Exhibitions
‫مدير محفظة المعارض‬
‫شركة ريد ترافل اكسيبيشنز‬
62
Subscription Benefits
Renowned the world over as the premier B2B magazine in the MENA region to serve the Food, Beverage, Ingredients, and Packaging sectors Middle
East Food (MEF) has been published by CPH World
Media since 1985.
By subscribing to MEF, you will have access to sections covering the latest in the MENA food industry including new innovations, latest technologies,
events, market update and much more.
October 2013 / Vol. XXIX Issue 10
www.mefmag.com
Global Tableware Market
Driven by Consumer Buying Behavior
(P.14)
The Evolving Movement of
The Third Wave of Coffee
Retailers Moving into
Middle East & North Africa
(P.26)
(P.39)
Growing Appetite for
Online Food Delivery
Boosts the Market
(P.18)
October 2013 / Vol. XXXI Issue 10
www.acwmag.com
MENA Region:
The Future Is Renewable
(P.30)
Other Specialized B2B Magazines
MEDIA PARTNER
Media Center
CPH World Media also publishes the following leading specialized B2B magazines, each of which includes relevant, up-to-date & insightful content related to industry sectors covered by each magazine:
MENA Steel Industry
Well Sharpened
(P.07)
Post-Recession Property Boom
Another Bubble or Sustained
Recovery?
(P.46)
Developing Countries Drive
Growth of Material Handling
Equipment Market
(P.17)
October 2013 / Vol. XXXVI Issue 10
www.awwmag.com
1. Arab Construction World (ACW): Covers Building, Machinery, Road & Power sectors, published
since 1983.
2. Arab Water World (AWW): Water, Wastewater,
Desalination, & Energy sectors, published since
1977
Countering Middle East’s Water Crisis:
Hybrid/Solar Desalination
(P.14)
MEDIA PARTNER
Media Center
Middle East’s
Swimming Pool Market:
In the Swim of Growth
A Flexible Trait:
UAE’s Progress on the Go
(P.23)
For further information please contact Jad Aboulhosn,
Circulation & Marketing Manager, by:
Tel: +961-1-748333 ext. 202 | Fax: +961-1-352419
Email: j.aboulhosn@cphworldmedia.com
(P.19)
(P.51)
3. MENA Health World (MHW)*: Covers Hospital,
Medical Equipment, Pharmaceuticals & Nutrition
Sectors, published since 1986.
* MHW magazine is currently suspended due to restructuring; we will resume publishing it later this year.
Use of RO Water
for Irrigation
October 2012 / Vol. XXVII Issue 10
‫فوائد اإلشرتاك‬
”‫يف جملة “مأكوالت الشرق األوسط‬
‫تُعرف جملة “مأكوالت الشرق األوسط” حول العامل بكونها اجمللّة‬
‫املتخصصة األوىل يف جمال األعمال يف منطقة الشرق األوسط ومشال أفريقيا‬
ّ
‫ يت ّم‬.‫خلدمة قطاعات املأكوالت واملشروبات اخلفيفة واملك ّونات والتوضيب‬
.1985 ‫نشر اجمللّة من قبل سي بي اتش ورلد ميديا منذ العام‬
‫إن اشرتاككم يف جملة “مأكوالت الشرق األوسط” سيم ّكنكم من االطالع‬
‫على األقسام اليت تغطي آخر األخبار يف قطاع املأكوالت يف منطقة الشرق‬
‫األوسط ومشال أفريقيا مبا فيها أحدث االبتكارات وآخر التقنيات‬
.‫واألحداث باإلضافة إىل أخبار السوق وغريها الكثري من املواضيع األخرى‬
‫جمالت متخصصة أخرى‬
‫كما يصدر عن "سي بي اتش ورلد ميديا" اجملالت املتخصصة‬
‫التالية اليت تتض ّمن أحدث املعلومات املرتبطة بالقطاع الذي‬
:‫تغطيه‬
‫ وتغطي‬1983 ‫ تصدر منذ العام‬:‫ عامل اإلنشاءات العربي‬.1
.‫قطاعات البناء ومعدات اإلنشاءات والطرق والطاقة‬
‫ وتغطي قطاعات‬1977 ‫ تصدر منذ العام‬:‫ عامل املياه العربي‬.2
.‫املياه والصرف الصحي وحتلية املياه والطاقة‬
‫ تصدر منذ‬:‫ عامل الصحة للشرق األوسط ومشال أفريقيا‬.3
‫ وتغطي قطاعات املستشفيات واآلالت الطبية‬1986 ‫العام‬
.‫واألدوية والغذاء‬
ً‫* إن جملة عامل الصحة للشرق األوسط ومشال أفريقيا معلّق العمل بها حاليا‬
.‫بسبب إعادة هيكلتها وسنستأنف إصدارها يف وقت الحق من هذا العام‬
www.mhwmag.net
Saudi Arabia Opens Door
to New Technologies
(P. 38)
The High Growth Market
Middle East Healthcare Solution
Providers Need to ‘Operate’
(P. 21)
(P. 33)
By Air-Mail
Par Avion
Qatar Healthcare Sector:
No Tightening Belts
(P.36)
‫ملزيد من املعلومات الرجاء اإلتّصال بالسيد جاد ابو احلسن‬
:‫مدير قسم التسويق والتوزيع بواسطة‬
+961-1-352419 :‫ | فاكس‬202 ‫ املقسم‬+961-1-748333 :‫اهلاتف‬
subscriptions@cphworldmedia.com :‫عنوان الربيد اإللكرتوني‬
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MiddleEastFoodMagazineVolXXIX-Issue11

Transcription

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