VATIS Update Food Processing . Nov-Dec 2003

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Food Processing Nov-Dec 2003

ISSN: 0971-5649

VATIS Update Food Processing is published 4 times a year to keep the readers up to date of most of the relevant and latest technological developments and events in the field of Food Processing. The Update is tailored to policy-makers, industries and technology transfer intermediaries.

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E-forum for Codex

Members of the food and beverage industry who are keen to participate in the Food and Agriculture Organization (FAO)/World Health Organization (WHO) consultative process on the provision of scientific advice to Codex Alimentarius and Member States can now join an electronic forum (e-forum). The forum, open on 1 October-14 November 2003, provides an opportunity for discussions based on a series of short background papers. Topics will include management, communication, working procedures, transparency, selection of experts and data collection.

FAO and WHO are implementing a consultative process on the means to improve the provision of scientific advice to Codex and FAO/WHO member countries. The study will review issues related to the independence, transparency, integrity, timeliness, efficiency, sustainability and quality of the advice. Steps in the consultative process, agreed upon by FAO and WHO, comprise a planning meeting, an electronic forum, a workshop and an expert consultation, all scheduled to take place over the next year.


Radiation for food preservation

Food irradiation, one of the beneficial applications of atomic energy, is an important innovation in food preservation since the development of canning in the 19th century. Apart from providing an effective alternative to the use of fumigants, exposing food to radiation offers strong benefits over conventional preservation procedures such as cold storage, salting and drying, since it does not lead to loss of flavour, odour, texture or quality. Radiation processing could be used for:

  • Anti-infestation of food grains and pulses;
  • Inhibition of sprouting in onions, garlic, potatoes, yam and ginger;
  • Preventing microbial contamination of spices;
  • Extending shelf-life under recommended conditions of storage;
  • Overcoming quarantine barriers in international trade; and
  • Sterilizing cut-flowers, pet food, cattle-feed, aqua-feed, ayurvedic herbs and medicines, and packaging material.
Irradiation is a direct, simple and efficient one-time process, which involves controlled application of energy from ionizing radiation like gamma rays, X-rays and accelerated electrons. Application of low doses of radiation can prevent sprouting in potatoes and onions. As a result, storage losses of tubers and bulbs owing to sprouting, and their dehydration can be reduced substantially. Low-dose applications also lead to disinfestation of insects in stored grain, pulses and food products, and destruction of parasites in meat and meat products. A medium dose eliminates microbes in fresh fruits, meat and poultry products, destroys food pathogens in meat, and helps in the hygienization of spices and herbs. A high dose produces shelf-stable foods without the need for refrigeration as well as sterilizing food for special needs.


Imported beef dearer in Japan

In Japan, the tariff on foreign refrigerated beef will be raised to 50 per cent. The United States and Australia protested this expected measure and has urged Tokyo to waive the increase. Japans Finance Ministry invoked an emergency safeguard provision under international trade agreements and said the new rate will apply only to refrigerated beef imports. Such imports are presently taxed at 38.5 per cent. Frozen beef will not be affected.

Under World Trade Organization guidelines, Japan is allowed to increase tariffs on imported beef if imports during a given quarter show a year-on-year increase of 17 per cent or more, the Ministry said. The tariff hike will last through March 2004, the end of Japans current financial year. Separately, the Finance Ministry announced it will increase tariffs on imported pork. The government cited a similar safeguard mechanism against rising pork imports and said the new pork tariff would also run through March.


Stricter inspection of agricultural products

The Korea Customs Service (KCS) plans to tighten inspection of all agricultural products, especially peppers, sesame seeds, onions, carrots and garlic. Inspectors will increase scrutiny on import prices, raise the import sample inspection rate to 20 per cent and conduct rigorous checks on all frozen peppers and seasoning powders. This measure is the result of a need to protect local farmers and producers since imports of the above mentioned products are increasing. As part of its plan, KCS has already taken steps to reduce the amount of agricultural products travellers are allowed to carry into the nation. It is also beefing up efforts to prevent smuggling of these products.


Potential market in China for packaging equipment

In China, industry insiders predict that the coming years will be a golden period of development for food packing machinery. Based on a national plan, the ratio of food industrial output value to agriculture will increase from the current 0.3:0.4 to 0.5:1. By the year 2005, the ratio of meat processing in food industry will be brought from the present 4 per cent to 10 per cent with the output reaching 6 million tonnes. The proportion of grain processing will increase from 8 per cent to 15 per cent, with the processing volume topping 82.5 million tonnes. By 2005, the output of sugar will go up to 10 million tonnes, dairy products will reach 800,000 tonnes, liquid milk will be two million tonnes, feeds will be 27 million tonnes, edible oil will be 30 million tonnes and tinned food will reach 3.8 million tonnes.

Export of food packing machinery increased 36.8 per cent last year over the previous year. The top exports were food grinding machines, mixers, juice extractors, food and beverage makers, and cereal and bean processing machines. Those reported fast increases in export were dairy product processing and brewing equipment. Expansion of deep processing capacity of farm and sideline products will surely stimulate the demand for food processing and packing units.


Japan revises flavourings list

Japans Ministry of Health, Labour and Welfare recently published a list of acceptable synthetic flavouring agents for their use as additives in foodstuff. At present, 78 substances and 18 groups (e.g. ketones, ethers) are listed. Furthermore, a list of substances that are covered by the respective groups is included in the document. This list also incorporates substances that have been additionally confirmed in 2003.

Contact: Website:

Source Website:

Pakistan waives sales tax

In Pakistan, the Economic Coordination Committee of the Cabinet has reduced tax rates on 13 items and waived sales tax off livestock/poultry and liquid and dried milk. An official notification of the Ministry of Finance states that these decisions were taken in light of recommendations made by the Anomaly Committee. Some of the major decisions include sales tax exemption on livestock/poultry, including plant/machinery meant for processing, packaging and preservation.


Awareness on food quality and safety norms low in India

An interim study undertaken in India by the Consumer Coordination Council, a coalition of several consumer groups, has exposed that general public awareness about food safety and knowledge about taking up quality issues with enforcement agencies remains dismally low. Sponsored by the Ministry of Food Processing Industries, the study is part of a project titled National campaign for food quality literacy and awareness among consumers. The study was conducted in seven cities across four regions North (Delhi), West (Mumbai, Ahmedabad, Bhopal), East (Cuttack, Rourkela) and South (Pondicherry), with a total sample size of around 400 people.

The Council, along with the Ministry, developed two types of questionnaires, for consumers and enforcement agencies. Across all locations surveyed, packaged items scored over loose ones on account of quality, quantity and packaging details such as date of manufacture. Furthermore, over 90 per cent of consumers preferred to buy fresh rather than processed food products, which they perceived either as not being fresh or containing harmful preservatives. While the one attribute that consumers were most concerned about was manufacturing details of the product, ISI/Agmark indication and quality of seal were other areas of concern. The respondents were more aware about the Prevention of Food Adulteration Act and Standard of Weights and Measures (for packaged commodities) Rules, than rules pertaining to packaging and labelling of food products.


Flavonoids improve taste

A researcher at Penn State University, the United States, reports that adding heart-healthy flavonoids to food during processing can improve the taste of some products, despite their bitter profile. Increased consumption of flavonoids, which occur naturally in plant foods, has been associated with reduced risk of cardiovascular disease. However, flavonoids are often removed during processing since they are bitter. Studies have shown that the presence of flavonoids at levels that benefit cardiovascular function does not automatically increase bitterness but can actually promote good flavour development and palatability in some food products.

Dr. Devin Peterson explains that three different levels of epicatechin, a flavonoid typically found in fresh fruits, vegetables, tea and chocolate, were added to whole milk and prior to ultra-pasteurization. Tests with a trained panel of tasters found that all samples containing the flavonoid were significantly lower in cooked flavour and one was indistinguishable from regular pasteurized milk, which has no cooked flavour at all. Trials with a granola bar mix to which epicatechin had been added showed that the flavonoid inhibited the formation of some flavour constituents produced in browning, including a powerful flavour/off-flavour regulator. Nevertheless, taste testers did not detect an increased level of bitterness in the epicatechin-enriched granola bar versus the control. In other experiments, the ability of epicatechin to affect flavour was exhibited when the flavonoid was added to unroasted cocoa and then heat processed; production of the two major flavour constituents were reduced by half.


Europe approves Thai food safety measures

At a meeting in Brussels, Europe Union recognized the role of Thailand in Southeast Asia and in advocating improved food safety. Thailands Minister for Agriculture presented the National Bureau of Agricultural Commodities and Food Standards (ACFS), the Thai structure in charge of regulating food safety standards.



New thermal processing technologies

A project undertaken in the United Kingdom at Bristol Universitys Food Refrigeration and Process Engineering Research Centre is focusing on improving food safety by better control of thermal processing. In particular, a technique known as high-temperature short-time processing, cyclic heating and cooling, and slow thermal processing are being scrutinized. Since most pathogens tend to be located on the surface of foods, surface pasteurization reduces the concentration of pathogens, thus lowering the risk of contracting foodborne illnesses.

Researchers opine that the projects objective can be achieved by establishing more accurate models of microbial death in response to processing. After a year of study, the team has constructed accurate and very flexible apparatus, which may heat or cool the food between 5 and 120C in both wet and dry environments. The temperature cycles are repeatable within more or less 2C and the accuracy of measuring food surface temperature is better than 1C. In addition, they have introduced a lux-gene into the test pathogens allowing them to glow, or bioluminesce, only when alive. This enables the scientists to quickly measure the effect of thermal cycles as the bioluminescence fades when the treatment is effective. Additionally, the team has created heat transfer and microbial death models.


HACCP-based toolkit

The newly established Australian Food Safety Centre of Excellence is slated to launch a software package for the food processing sector. The Food Safety Toolkit is a HACCP-based system that includes development of support programmes and HACCP. Intended for small- and medium-sized firms and also teams in larger businesses, the toolkit consists of a CD and four hard copy manuals. A notable feature of this tool is the variety of worked examples and templates it contains, making its use straightforward. Additionally, users have immediate access to the Australian Food Safety Centre of Excellence for assistance if required.

Contact: Ms. Brigitte Cox, Australia. Tel: +61 (2) 9490 8364.



Simple food safety test

In Germany, CVUA Sigmaringen Institute has set up a new API 4000 LC-MS/MS system from Applied Biosystems in an effort to speed up and improve its food safety testing capabilities. This system helps investigate polar substances much more easily without the need for clean-up procedures and complex derivation steps. In addition, it can very accurately monitor acrylamide levels in potable water.


Imaging system to detect contamination in meat

In the United States, researchers at the Agricultural Research Service have been granted a patent for an imaging system that detects contaminants on food surfaces. The real-time imaging system helps identify feces and recently ingested materials on animal carcasses with 100 per cent accuracy. Other collaborators include researchers from the University of Georgia and ProVision Technologies Division. The system uses hyperspectral imaging to scan the surface of a poultry carcass, locating hard-to-detect material such as small particles or those in shadowed areas. An on-line prototype used to test the system operates at 140 birds/min, approximating the processing speeds used in poultry plants across the country.


New chamber facilitates testing

Seal-it-Systems (SIS), the United Kingdom-based heat-seal machinery specialist, recently launched a compact vacuum chamber designed specifically for testing sealed containers such as yoghurt pots and other products that require an airtight seal. The new chamber is ideal for quality control or product development. The easy-to-operate unit is suitable for containers of different heights and sizes. The operator places the sealed component inside the bell jar and switches on the vacuum until the test is complete or a predetermined pressure has been reached. All components are made using stainless steel or hard anodized aluminium.

The burst strength unit follows on the heels of a new MK1 heat-seal machine that has been fitted with a manually operated rotary table. According to SIS, addition of a rotary table has raised the MK1s output and allowed easier insertion and removal of the container. The company also plans to launch a range of reel-fed, cut and seal in place machines along with a small rotary filling machine that will fill the gap between the present hand-operated machines and large-scale production equipment that is often too expensive for small start-up firms.

Contact: E-mail:


Why do cookies crumble?

Researchers at Loughborough University in the United Kingdom have revealed that cookies break because of the way they cool. As a biscuit cools, moisture diffuses from its centre to the edges. The shrinking centre and expanding edges build up stress that can lace a cracker with tiny cracks. This problem is worst in low-fat, low-sugar biscuits. Researchers bounced a laser beam off just-baked surfaces as their temperature dropped. Interference between light rays scattered off the rough surfaces, yielding a speckled pattern in the reflected light. As stresses deformed the shape of each biscuit, the pattern changed. Using maps of these speckle patterns, the team calculated the extent to which a biscuit deforms. Manufacturers would be able to adjust the ambient humidity during biscuit cooling to keep stresses below the levels that encourage cracks.


Tests to detect bacteria in beer

Vermicon offers two rapid tests for beer. VIT Bier plus L. brevis detects all beer spoiling lactic acid bacteria and the most frequently occurring beer contaminant Lactobacillus brevis. Samples from the filling area can additionally be tested with VIT-Bier Megasphaera/Pectinatus for determining the presence of Megasphaera cervisae and all bacteria of the genus Pectinatus. Both kits can be applied with minimal handling in all stages of the brewing process. The tests are based on vermicon identification method.



Speciality starch

The National Starch and Chemical Information Centre in the United States offers a new speciality starch that permits producers to replace gelatin in stirred and cup-set yoghurts. It is now feasible for manufacturers to achieve textural properties and clean flavour profile on par with products based on gelatin. The starch replaces existing stabilizers when used at a level of 1.5 to 2.25 per cent. It also allows a further 1 per cent reduction in milk solids without any loss of textural properties. Furthermore, the starch resists shear from blending and mixing.

Contact: National Starch and Chemical Information Centre, 1, Matrix Drive, Monroe, NJ 08831, United States of America. Tel: +1 (800) 7974 992; Fax: +1 (609) 4095 699.


Indian Dairyman, August 2003

Low-dust powder technology

Danisco has developed a novel low-dust powder method capable of reducing up to 98 per cent of dust from dry-blended ingredients. Applicable for all kinds of food production, the primary target for the new technology will be powders for dairy ice cream, soups and sauces, bakery and meat production. Inhalation of dust from powdered ingredients by workers could lead to health problems. Cross-contamination caused by dust from raw materials getting into finished products is another problem manufacturers would be keen to avoid.


Next-generation enzymes

Danisco has introduced new enzymes for dough-strengthening and increased volume of the final baked product. Building on its enzyme technology-based ingredient blend, PowerBake technology was developed for its baking xylanase Grindamyl PowerBake bakery enzyme. Xylanase has long been used by the cereal industry to standardize and improve flour characteristics. However, its performance has varied from flour to flour, owing to the natural content of xylanase inhibitors present in wheat. The new product, the first uninhibited xylanase on the market, effectively gets to grip with this problem since it can isolate and characterize these inhibitors.


Extreme cheese

High-pressure injection technology developed by Mr. Carl Brothersen at Utah State University, the United States, helps create extreme cheese with flavourful promise. This advanced processing technology enables cheesemakers to develop speciality products such as hot pink, bubble gum-flavoured cheese or candy-coloured cheese with lemon, grape or blueberry flavours. A rainbow of colours and over 60 flavours, from sage to root beer, have been tested.

In the new process, young, mild-flavoured cheese like Monterey jack or muenster is injected with a narrow, high-pressure stream of liquid before the curds knit. As the cheese matures, the added colour and flavour spread through the block of cheese to create a custom product. The system is adjustable, depending on the intensity of the flavour or colour desired. Another notable feature of the technology is the ability to incorporate additional vitamins, as well as colours and flavours.


Patent for nutrient combination

Metagenics, the United States, has been awarded a patent for the specific combination of nutrients found in its Inflavonoid Intensive Care (IIC) product, a natural nutritional supplement claimed to relieve minor pains and promote healthy joints and muscle tissue. IIC is suitable for individuals whose joints and/or muscles are affected by physical stresses such as repetitive or high impact motion, heavy or incorrect lifting, poor posture and a typically inactive lifestyle.

IIC comprises a blend of boswellia, ginger, turmeric and cayenne pepper phytonutrients that inhibit the enzymes involved in prostaglandin synthesis and support healthy, balanced eicosanoids (hormone-like compounds such as prostaglandins and leukotrienes). In particular, the formula contains boswellic acids, which could inhibit leukotriene synthesis. Cayenne pepper is traditionally used to support the circulatory and digestive systems, and is thought to possess antioxidant properties. IIC also includes lemon bioflavonoid complex, quercetin and vitamin C to provide the bodys connective tissues with antioxidant protection from free radical damage. In advanced cell-line tests, IIC effectively inhibited PGE2 (an eicosanoid associated with minor pain) production while exhibiting a high level of predicted gastrointestinal safety.


Extraction and purification of glycosides

FRDC, Canada, has developed technology for extracting and purifying stevioside and other natural and non-toxic sweet glycosides from dried Stevia rebaudiana leaves. The process involves aqueous extraction of dried Stevia rebaudiana leaves, two stages of adsorption, purification, concentration and drying. Water and alcohol are the only solvents used in the process, which was tested at a scale of 7 kg of leaves. The yield is about 7-10 per cent of dried weight. Stevioside, a natural sweetener 300 times more sweet than sugar, can withstand heat and acidity in foods or other products of commercial value such as nutraceuticals and food ingredients.

You may wish to visit AAFC and FRDC websites to access further information on research and technologies.
Extraction and purification of stevioside and other natural glycosides
Licensing information
License obligations and commercialization efforts
AAFC's Food Research and Development Centre (FRDC)
Agriculture and Agri-Food Canada (AAFC)

A proposal of a firm interested in a license is expected accordingly with questions and items found in the above-mentioned license sections of AAFC's FRDC website.

Upon receival of such a (preliminary) proposal, further arrangements could be considered for giving the firm access to restricted and confidential information under a non-disclosure agreement to be signed. A meeting will also have to be planned and Terms & Conditions for a license will have to be initiated at such a meeting.

We are also evaluating how a Canadian alliance can be considered with a foreign firm on all AAFC agri-food related technologies.

For any question about AAFC's FRDC techno portfolio and its factsheets, the license application process and license agreement terms and conditions, please contact: Steve Bittner, M.Sc., Agrologist Senior Advisor, Commercialization and Business Development Office of Intellectual Property Agriculture and Agri-Food Canada, 3600 Casavant boulevard West, Saint-Hyacinthe (Qubec), Canada J2S 8E3


Ingredient from buttermilk

Researchers in Canada have developed a process to obtain a novel ingredient from buttermilk. The presence of material derived from milk fat globule membrane (MFGM) makes buttermilk distinct from other dairy product. Membrane filtration of buttermilk yielded isolates rich in MFGM material. Separation of MFGM from skim milk proteins was achieved by adding sodium citrate followed by microfiltration through a membrane of 0.1 m nominal pore size. Sodium citrate dissociated casein micelles, allowing permeation of a large proportion of the skim milk derived proteins through the membrane. This process successfully concentrated MFGM material in the retentate and demonstrated that membrane filtration can be used to produce MFGM fractions from commercial buttermilk.

Contact: Mr. D. G. Dalgleish, Dept. of Food Science, University of Guelph, Ontario N1K 2W5, Canada.



New and revised Indian food standards

IS 1007:1984 Specification for custard powder (second revision) (Bilingual English and Hindi), Gr 3.

IS 4446 (Part 1):1986 Specification for chlorophyll:Part 1 Magnesium complex (first revision) (Bilingual English and Hindi), Gr 4.

IS 4446 (Part 2):1986 Specification for chlorophyll:Part 2 Copper complex (first revision) (Bilingual English and Hindi), Gr 2.

IS 5839:2000 Food hygiene Code of practice for manufacture, storage and sale of ice cream (first revision) (Bilingual English and Hindi), Gr 3.

IS 9504:1980 Specifications for IS 9504:1980 Specification for/(+) Tartaric acid, food grade (Bilingual English and Hindi), Gr 2.

IS 8832:2003 Cocoa beans Cut test (first revision), Gr 1.

IS 8833:2003 Cocoa beans Determination of moisture content (routine method) (first revision) Gr1.

IS 8865:2003 Cocoa beans Specification (first revision), Gr 2.

IS 9314:2003 Cocoa beans Sampling (first revision), Gr 3.

IS 11773:2003 Methods for determining ethion residues in food commodities (first revision), Gr 1.

IS 15302:2003 Determination of aluminium and barium in water by direct nitrous oxide-acetylene flame atomic absorption spectrometry, Gr 2.

Standards India, Vol. 17, No. 3, June 2003

Thailand to impose new rules for energy drinks


New EU rule on food labelling

Thailands Food and Drug Administration plans to enforce new advertising regulations for energy drinks. These rules restrict messages alluding to physical strength and trendiness aimed at the teen market. Manufacturers of energy drinks will have to inform consumers about the caffeine content of various soft drinks. Those who fail to improve the supervision of beverages containing caffeine will face stringent penalties. Guilty parties using misleading labels have to pay a fine and undergo a jail term of up to three years as well.


Tougher testing

An important amendment to the EU food labelling directive, adopted by the European Council and Parliament, will ensure that consumers are kept informed of the complete contents of foodstuffs, subject only to a very limited number of derogations. These derogations will not apply to certain ingredients liable to cause allergies or intolerance, which are listed in the directive, thus enabling those with allergies to identify any allergenic ingredient/s that may be present in a food product. As such, the existing 25 per cent rule will become outdated. The new rules will also extend to alcoholic beverages if they contain an ingredient on the allergen list, e.g. sulphite in wines.

Contact: Website:

Source Website: 


New type of IQF

In Japan, Mayekawa Mfg. Co. Ltd. has developed an individual quick freezing (IQF) system to process frozen foods, including rice, fried rice and pilaff. This system has been designed to overcome technical constraints faced with conventional IQF techniques such as the product undergoing a conditioning or unitizing process that results in damage to individual grains of rice, rice grains clogging the mesh conveyor belt, etc. In the new process an entirely flat stainless steel conveyor belt is employed and washing can be accomplished within one hour, saving water, power and labour. Also, the use of a unique unitizing theory and system facilitates minimization of damage to rice grains.

The system features a cold air feeding method, entirely different from that of conventional systems, which makes use of an impact jet-type ultra-fast Thermojack freezer system displaying an excellent coefficient of heat transfer. This allows a dramatic reduction in production time compared with existing systems. Products can be processed in as little as two minutes compared to the 10 or more minutes by conventional systems.

Contact: Mayekawa Mfg. Co. Ltd., Mycom Tokyo Overseas Planning Dept., Japan. Tel: +81 (3) 3642 8088; Fax: +81 (3) 3643 7094.



Freezing system for citrus juice

Mayekawa Mfg. Co. Ltd., Japan, has developed a fresh citrus juice rapid-freeze physical distribution system. In this system, fresh juice is first frozen rapidly in block form, then placed on pallets and wrapped with film for cold storage, physical distribution or export in the form of frozen fruit juice.

In the juice freezing procedure, fresh juice sterilized at 90C and cooled to 2C is filled into compact stainless steel icing cans, which are modularized into a double-layered construction and arranged into two rows of 16 cans each. The outer sides of these cans are cooled rapidly at -35C for 60 minutes to produce ice blocks. In the physical distribution process, the frozen juice blocks (each weighing about 1 t) are mounted on to roller conveyor type pallets, or transported in the form of pallets, and to prevent product oxidation, each block is covered entirely with a film for preservation, physical distribution and export. Major advantages of this system are that the flavour can be preserved nearer to its original flavour, since it is completely frozen rapidly, and fresh juice can be supplied safely.

Contact: Mayekawa Mfg. Co. Ltd., Mycom Tokyo Overseas Planning Dept., Japan. Tel: +81 (3) 3642 8088; Fax: +81 (3) 3643 7094.



Food surface pasteurization

Biosteam Technologies Inc., the United States, offers a patented system to reduce most surface microbes, yeast and moulds on food products in excess of 5-log. ThermoSafe method permits fruit juices, cut fruits and the minimally processed refrigerated fruit and vegetable industry to increase their products safety. This cost-effective microbial intervention unit is simple to operate and requires minimal space. The unit is portable, with set-up completed in minutes. It incorporates a contained water system to enhance purity of the process and extend the life of the equipment. The procedure uses time and temperature settings to achieve the desired microbial intervention.

Contact: Biosteam Technologies Inc., 1919, Oakwell Farms Parkway, Suite 265, San Antonio, TX 78218, United States of America. Tel: +1 (210) 8248 821.



Computer-controlled temperature technology

IBEX, New Zealand, has developed a complete management tool that helps keep perishable food at the right temperature during manufacturing. The new technology exposes manufacturers to set and forget the systems that ensure packaged foods remain in perfect condition after packaging. The company has devised systems that can be used for chilling, freezing or heating, with computers controlling all aspects of airflow, temperature and humidity within the enclosed chamber. The system can handle a range of products simultaneously and be adapted to suit different products simply by loading, into the computer menu, specific profiles for various food lines. IBEX has also built a prototype tunnel that can be shipped to any location, giving potential customers the opportunity to test-run the technology.

TCS system starts at the end of the production or packing lines and ensures the product remains in a controlled environment through to automatic stacking on pallets. By means of a unique control system, IBEX TCS can change the temperature of a wide range of products. Every product within the system is tracked via a display screen, which shows the temperature, time in the system and pH level. An added benefit is the significant reduction in energy consumption.

Contact: Mr. Jonathan Engle, Managing Director, IBEX, New Zealand. Tel: +64 (09) 2742 370.



Source Website:

Freeze driers

Niro A/S, Denmark, offers freeze driers from Atlas, the worlds leading supplier of freeze-drying equipment for the coffee and food industry. Freeze drying is a superior preservation method for a variety of food and food ingredients. In this process, deep-frozen products are dried at temperatures below -18C. Atlas advanced technology and efficient design ensure preservation of quality in a wide range of products.

Contact: Niro A/S, Gladsaxevej 305, P. O. Box 45, Soeborg 2860, Denmark. Tel: +45 (39) 545 454; Fax: +45 (39) 545 800.



Longer shelf-life with microwave pasteurization

Classica Microwave Technologies Inc., a subsidiary of The Classica Group Inc. based in the United States, has demonstrated the effectiveness of its microwave pasteurization technology in extending the shelf-life of refrigerated Mexican burritos with various fillings. This method of pasteurization enhances the shelf-life of food from three weeks to more than three months without using chemical preservatives. Microwave pasteurization has been successfully employed in numerous commercial installations in Europe to provide extended shelf-life for refrigerated food.

Contact: Ms. Maria Brown, The Classica Group, Sayreville, United States of America. Tel: +1 (732) 7277 800, ext. 107; Fax: +1 (732) 4163 900.



Twin-screw extruder

Clextral Inc., the United States, offers Evolum HT 53 twin-screw extruder that provides 2-4 times more throughput than competing models of similar size. With a 53 mm screw diameter, Evolum can pump out 200-2,000 kg/h of identical product, owing to its powerful motor, novel gearbox design and increased screw speed. A wraparound frame ensures maximum accessibility while the holding platform overhead supports the mounting of a pre-conditioner or other ancillary equipment.

Contact: Clextral Inc., United States of America. Tel: +1 (813) 8544 434; Fax: +1 (813) 8552 269.


Bag-in-box filling machine

Van Meurs, the United States, is offering a new bag-in-box filling system for both aseptic and non-aseptic filling with very large production capabilities. The novel unit can be configured with single or multiple filling heads and offers easy and quick changeover times. It can accommodate all brands of bags and closure types. A PLC controller ensures low maintenance, smooth operation and filling capacities of more than 6,500 l/h. The system can be designed for semi- or fully automated operation.

Contact: Van Meurs, United States of America. Tel: +1 (856) 3179 960.



New mixer and coaters

Forberg International has launched new units aimed at the R&D sector. Available in both standard and automatic models, F-6-RM and F-6-RVC are the latest laboratory mixing and laboratory coating units. While the standard models are rotated from filling to discharge position by means of hand-operated worm gear, the automatic models rotate automatically. Forberg mixers and coaters are based on patented mixing technology with a weightless zone. These new laboratory machines are in addition to the existing models and are used to solve various tasks within several industries. It is now possible to develop new processes for products, such as multiple layer technology with liquids and powders. Forbergs advanced rotating laboratory vacuum coater can perform a complete cycle consisting of, for instance, mixing, drawing vacuum, spraying, deep penetrating coating of liquid, surface coating with liquids and powders, rotation of the laboratory unit and finally discharge of the product into a reception bin. It also allows for the addition of fat, vitamins, flavours, colours, oil, medicine, oxidants, etc.


Shrink-wrap bundling system

Cermex, France, has adapted proprietary technology to help dairy industry specialists collate mini-brick bundles at speeds of 32,000 cartons/h in order to match the output of next-generation high-speed filling lines. Increased line speeds for mini-bricks (fruit juice, flavoured milk, cream) made the company to develop a specific system for collating and shrink-wrapping (from 200 ml to 300 ml in basic or slim design formats) these relatively unstable products. Machines that manufacture and fill these cartons operate at speeds ranging from 8,000 products/h for classic lines to 20,000 products/h for high-speed lines.

Ceremexs innovation lies in increasing the shrink-wrapper speed by means of a continuous diagonal flight bar system to handle all the collations and guarantee product stability. Products are fed into a diagonal flight bar system on a single lane conveyor installed at 45 in relation to the shrink-wrapper direction of motion. The infeed system generates product collations, which are transferred by the flight bar to the shrink-wrapping unit, enabling it to reach speeds of 16,000 cartons/h on one lane and 32,000 cartons/h on two lanes (even in batches of 1 3). Benefits include high speed, reliable selection, optimized product protection and a compact footprint.


Low-cost spray drying

The Saurin Group, Australia, offers a range of spray driers for product development, small batch runs and full-scale production. Spray drying involves transformation of a fluid into dry powder form by atomizing the fluid in a drying chamber, where the liquid droplets are passed through a hot air stream. This method is used for dairy-based products, soup powders, starch-based and nutritional products, flavours, etc. The new range of spray driers for contract manufacture of food products include equipment capable of handling:

  • 200 kg/h for batches of 200 kg to a few tonnes;
  • 1-3 kg/h for product development; and
  • 2,300 kg/h for larger production runs.
Product development using smaller Saurin driers is aimed at reducing risk and development costs. A variety of packaging options is also available, depending on the end-user. Contact: The Saurin Group, Australia. Tel: +61 (03) 9646 6771.

Food and Pack, June 2003

New spray drier

In Australia, Ballantynes new complex is now in full production, following the installation of a new spray drying system, manufacturing the companys range of speciality dairy powders. The Niro drier is an extension to Ballantynes existing dry blending facility, which offers batch and continuous dry blending. The drier incorporates several special features to cater for Ballantynes food ingredient manufacturing processes. The purpose-built and extremely flexible system can handle a wide range of both speciality dairy and non-dairy powders with different functional characteristics and end-user requirements. Included in the product mix are cheese powders, cultured dairy powders, high-fat and high-protein products, coloured materials, beverage mixes and dairy dessert pre-mixes.

Food and Pack, May 2003

Heat exchangers

Teralba Industries, Australia, offers a new range of Dimplestream Multi-Annular Tube heat exchangers, with integrated stainless steel thermal insulation. These systems increase efficiency by minimizing energy loss from the heating or cooling media in the outer annulars of the tube bundle. The stainless steel cladding ensures a hygienic and aesthetically pleasing finish. The steel cabinet is designed to ensure that the closing head of each tube bundle is accessible, enabling visual inspection of the integrated O-ring leak detection system as well as maintenance. Contact: Mr. Greg Haak, Teralba Industries, Australia. Tel: +61 (02) 4626 5000.



Automated deboning of whole chicken legs

Mayekawa Mfg. Co. Ltd., Japan, offers an advanced machine to automatically debone whole chicken legs. TORI-DAS is four times more efficient than manual processing. Structured to allow easy sterilization with hot water and chemicals, it can handle up to 900 pcs/hour. The system debones chicken legs regardless of size, without damage to meat at knee-joints, assuring higher yield and better quality products.

Contact: Mayekawa Mfg. Co. Ltd., 2-13-1, Botan, Koto-ku, Tokyo 135 8482, Japan. Tel: +81 (3) 3642 8185; Fax: +81 (3) 3643 7094.



Poultry dressing plant

Dhopeshwar Engineering Pvt. Ltd., India, is offering poultry dressing plants that provide several benefits to broiler production centres such as hatcheries and farms. The dressing plant comprises an overhead conveyer with shackles and different processing systems. The main processing stages are stunning and halal, scalding, de-feathering, evisceration, chilling and dripping, and quality inspection and sorting. Plants with capacities ranging from 250 to 2,000 birds/hour are available. The processing machines are scientifically designed and fabricated using stainless steel. The semi-automated units along with hygienic process conditions ensure top-quality dressed meat.

Contact: Dhopeshwar Engineering Pvt. Ltd., A-16, Co-op. Industrial Estate, Balanagar, Hyderabad 500 037, Andhra Pradesh, India. Tel: +91 (40) 3770 267/3771 579; Fax: +91 (40) 3772 450.



Boneless fresh pork ham

Mayekawa Mfg. Co. Ltd., Japan, offers a compact, safe and easy-to-operate deboning robot. HAMDAS mimics a skilled workers hands and is more than twice as fast as manual processing. The automated process ensures increased yields of consistently high-quality processed product. Requiring only nine seconds per fresh ham, a single unit can debone 400 fresh hams per hour. The system processes a variety of pork fresh ham sizes and cuts exactly at the right point, according to leg bone measurements made by a precision sensor. HAMDAS removes hind-shank bones, knee caps and leg bones at a speed and efficiency hitherto impossible with other methods.

Contact: Mayekawa Mfg. Co. Ltd., 2-13-1, Botan, Koto-ku, Tokyo 135 8482, Japan. Tel: +81 (3) 3642 8185; Fax: +81 (3) 3643 7094.



New poultry processing system

Scanvaegt has introduced a new system aimed at wastage reduction in poultry processing. The DreamBatcher reduces wastage by enhancing the efficiency of the packaging process. This new concept was developed for weighing and batching at high speeds to extreme accuracies, utilizing Scanvaegts ultra-precision technology, offering a capacity of up to 360 pieces/min/line. While manual packing often leads to a give-away of more than 10 per cent, with automated packing methods this figure is around 6 per cent or more and DreamBatchers give-away is about 2 per cent or less.

The DreamBatcher system comprises a twin automatic or semi-automatic infeed system feeding poultry parts to a twin high-precision weighing unit, passing the weighed parts to the specially designed compact separator and packing unit. Having integrated workstations to suit the capacity of the line, operators are allowed to remain at the workstations; all items for the packing operation, inclusive of the individual operator tray dispenser unit being within easy reach. The machine and tray dispenser set-up is easily adjustable from segment trays to family tray pack sizes. After the products have been styled at the workstations, each tray is easily placed on the appropriate take-away conveyor that leads to a ScanCheck weigher prior to wrapping.


Milk yields antioxidants for processed meats

Prof. Daren Cornforth et. al. at Utah State University, the United States, have uncovered that milk minerals (MM) offer surprisingly potent antioxidant properties in cooked/comminuted meats. A common quality problem encountered by fast food service facilities selling pre-cooked or partially cooked meats and meat products is deterioration of flavour owing to lipid oxidation. Oxidation of unsaturated fatty acids in meat triglycerides prior to serving and product reheating are responsible for the rancid taste, known as warmed-over flavour (WOF). WOF can be minimized by incorporating an antioxidant e.g. rosemary extract, butylated hydroxytoluene (BHT) and sodium tripolyphosphate (STP).

The MM used by Prof. Cornforth were isolated by drying the permeate obtained from ultra-filtered whey. The composition of the dry powder is 92 per cent minerals, 1-5 per cent protein and 1-10 per cent lactose. Findings of the study include:

  • Optimum level of MM depends on the meat type;
  • MM demonstrated better antioxidant effects than 0.01 per cent BHT or 0.2 per cent rosemary extract;
  • STP was as effective or more effective than MM, depending on the amounts of MM and STP used;
  • Addition of 0.25-2 per cent dry MM reduces TBA number values in a dose-dependent manner; and
  • 0.5 per cent STP and 1, 1.5 or 2 per cent MM were effective at maintaining low TBA numbers in frozen meats through six months storage at -20C.

Robot to debone poultry meat

In Japan, Mayekawa Mfg. Co. Ltd. and Ebara Corp. have jointly developed a hydraulically driven poultry deboning robot, which offers excellent sanitation features. The YIELDAS automatic poultry deboning machine uses faucet water as the working fluid. Outstanding characteristics of the system lie in merging various and uniquely developed hydraulic mechanisms such as the hydraulic control valve, hydraulic motor and cylinder and control and system technologies. In particular, the turntable indexing and elevation motions are activated by hydraulic motors and cylinders at a pressure of 7.0 MPa, and the high-speed, high-accuracy positioning of these motions is controlled by a series of hydraulic valves.

Contact: Mayekawa Mfg. Co. Ltd., 2-13-1, Botan, Koto-ku, Tokyo 135 8482, Japan. Tel: +81 (3) 3642 8185; Fax: +81 (3) 3643 7094.




-carotene rich juice

A team of researchers at the Food and Nutrition Research Institute, the Philippines, has developed a juice product from carrots and flavoured with pineapple and mango. The new functional food product is rich in -carotene. The team found that carrot-mango juice contained 720 mg -carotene per 100 g while carrot-pineapple juice had 566 mg. With pH values ranging from 4.6 to 4.7, these products were acceptable in terms of colour, aroma, consistency and taste. One serving of 250 ml carrot-mango juice provides 26 per cent of vitamin A stipulated under the Recommended Dietary Allowance, while carrot-pineapple supplies 20 per cent.

Contact: Dr. Corazon V.C. Barba, Director, Food and Nutrition Research Institute, DOST Compound, Gen. Santos Avenue, Bicutan, Taguig, Metro Manila, the Philippines. Tel: +66 (2) 8372 934; Fax: +66 (2) 8373 164.



Soya solution

Protient, the United States, has launched a new soya-based product for the beverage industry. SPI 6500 is an agglomerated non-GMO water-filtered soya protein isolate that is low in sodium, bland in flavour and free of the typical beany and bitter notes found in similar ingredients. It has low viscosity and extremely high dispersibility, traits that make it ideal for beverage dry mix applications like high-protein nutritional shakes. This product is expected to provide formulators with an opportunity to avoid the use of masking agents and reduce overall flavour costs while delivering truly high-protein soya foods and drinks.


New diagnostic brewing product

A new diagnostic product suited for the brewing industry has been developed by Oxoid. Cycloheximide, an antibiotic that inhibits yeast and moulds, is available as a liquid supplement (SRO222C). Packed in 100 ml glass bottles, with a screw cap and cardboard outer packaging, the cycloheximide supplement can be employed to detect microbes in brewery samples. The new solution is designed to be easier and safer to use than powder supplements. It can now be added to a range of media including WL nutrient agar (CM0309) for total microbial counts, Raka-Ray agar (CM0777) as a selective medium for the isolation of lactic acid bacteria in beer, and universal beer agar (CM0651). Recent Oxoid products also include a range of chromogenic media for various food pathogens.


Nicotine-laced fruit juice

Platinum Products, the United States, will offer nicotine-containing fruit drinks as an alternative for people trying to quit smoking. Nicotine drinks, which could be either water- or fruit juice-based and carbonated, are being viewed as a novel means to reduce an individuals intake of tobacco products. The company has been awarded exclusive rights in the United States for marketing the new drink. The patent is based on the theory that products providing nicotine without the other ingredients of tobacco could reduce the risk of negative health effects seen with cigarette use. The patent provides for a drink containing 0.0001-0.1 per cent of nicotine or alkaloid.


Caffeine boost

Applied Food Sciences, the United States, has come up with a coffee roasting method to boost polyphenols, which mop up harmful free radicals, levels in brewed coffee. The patented HealthyRoast process involves pre-soaking green coffee beans, inherently rich in antioxidants, before roasting and then quenching the roasted beans with the liquid in which the coffee beans were first pre-soaked. The company had previously announced that its Green Coffee Antioxidant product, derived from raw green coffee beans, contains greater than 50 per cent pure chlorogenic acid, an enzyme involved in simple and complex carbohydrate metabolism.


Malaysian Food Beverages Manufacturers and Exporters Directory

A comprehensive source of information on Malaysian manufacturers and exporters of food & beverages, ingredients & flavorings, pharmaceuticals, packaging material, processing equipment & machinery etc.

For more information, contact: Medialine (M) Sdn Bhd, 7-2 Jalan PJU 1/37, Block I Datarun Prima, 47301 Petaling Jaya, Selangor Darul Ehsan, Malaysia. Tel: 603-7803 4736, Fax: 603-7803 9003




Semi-automatic shrink packaging

Shrink Wrapping Machinery Mfg. Co. (SWMM), India, offers a wide range of shrink packaging machinery suitable for presentation or protective/collection packs using PVC, LDPE, polyolefin and polyethylene films. For presentation packaging wraps, a range of sealers are available from a bar sealer and three sizes of manual L-sealers through a semi-automatic L-sealer capable of sealing up to 40 packs/minute. A highly efficient shrink tunnel operates together with the sealers to tightly shrink the film around the bagged item, resulting in a tamper-proof, totally enclosed package suitable for the retail shelf.

The KI-207 system incorporates a conveyor for efficient loading and transportation of products, which are required to be enveloped in shrinkable films. It is ideal for dealers in export goods, food products, novelty items, book products, batteries, bus bars, capacitors and similar products. The company also offers a drying machine, model KI-205, which incorporates a conveyor for efficient loading and conveyance of products that have to be dried.

Contact: Shrink Wrapping Machinery Mfg. Co., 22, Vishnu Indl. Est. Masrani Lane, Halav Pool, Kurla (W), Mumbai 400 070, Maharashtra, India. Tel: +91 (22) 2503 2594/4891; Fax: +91 (22) 2503 8249.



Packaging system for confectionery and biscuits

Loesch Verpackungstechnik GmbH & Co. KG is offering a range of biscuit and confectionery packing solutions, including:

  • Grouping, feeding, buffering and stacking of biscuits to feed flow wrapping machines;
  • Tray loading of biscuits and chocolates;
  • Fold wrapping of wafers and biscuits;
  • Wrapping of hard and soft compressed tablets and tablet-like products in rolls or sticks;
  • Fold wrapping of confectionery items;
  • Fold wrapping of chewing gum sticks, tabs and chiclets;
  • Confectionery items such as chocolate tablets, bars, rolls and sticks; and
  • Picking and placing of chocolate assortments.
Biscuits, sweets and chocolate products are automatically packed, even into individually designed, high-quality packaging. Specially designed lines offer complete packaging solutions, from the production line up to final packaging.

Contact: Loesch Verpackungstechnik GmbH & Co. Kg.



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In-line packaging

Mead Packaging offers innovative packaging and in-line packaging equipment for fresh and prepared meat and poultry items. Cluster-Strap pack for whole chicken was developed specifically for a major French bulk producer of meat. Mead also designed and built the unique pin-line packaging equipment to strap the chickens into the packs. As such, the customer is provided with a uniquely well-branded product with an integral easy-carry handle, as well as a streamlined production process. Mead has also developed a kraft paperboard pocket sleeve that allows direct food contact, display of the product in an upright position and high-quality bill-boarding.

Contact: Mead Packaging.



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Trends and developments in flexible packaging for food

Flexible packaging accounts for nearly a third of the total annual expenditure on consumer packaging in Europe. Down-gauging materials has been a key response to the ongoing need to maximize the cost-effectiveness of packaging, while maintaining functional performance through the supply chain. This development has been apparent in the barrier layers of laminates. Aluminium foil is typically used at a thickness of about 6 m while EVOH layers have been down-gauged to 2 m. These improvements have been feasible through process development by film, foil and resin suppliers, and also by flexible packaging converters. Barrier properties of metallized films have also improved significantly.

Contact: Amcor Flexibles, Brighouse Court, Barnwood, Gloucester GL4 3RT, United Kingdom. Tel: +44 (1452) 634 100; Fax: +44 (1452) 634 150.


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Patented flexible packaging

KAWA Manufacturing and Distributing Corp., the United States, offers a cost-effective packaging process for the use of flexible plastic packaging that incorporates a push-pull spout to allow the user to open and close the stand-up pouch without spillage. The disposable and recyclable packaging can be used for products with high and low viscosity such as mayonnaise, mustards, honey, chocolate, pancake syrups, milk, water, soya sauce, soya milk, etc.


Breakthrough in sausage casing technology

In the United States, a collaborative effort between Viskase and Rhodia Food has yielded a cellulose casing that effectively reduces the risk of surface contamination by Listeria monocytogenes in the production of hot dogs and other cooked sausage products. FDA has approved NOJAX AL as a generally recognized as safe (GRAS) product. The new innovation involves application of a natural antimicrobial system to a meat surface via the cellulose casing. After cooking and peeling away the casing, the resultant surface treatment on the hot dog or sausage demonstrates the definite killing of Listeria within the first few hours of package life, thus providing an effective safeguard in case of a post-processing contamination episode.


Made-to-measure packing

Modular single systems in packaging machines offered by Finnah Engineering & Packaging GmbH allow for versatility and high-quality equipment variants, starting at the cup design. Integrated or downstream banderoling or labelling devices raise the packaging utility. The company also provides a variety of metering devices, for small and large quantities. Hot-filled, highly acid or salted products can achieve shelf-lives of up to six months by using a mechanical cover in front of the cup sealing. To achieve this, highly engineered aseptic fillings are used. As such, the filling area has to be separated hermetically from the outer surroundings. A closed full tunnel is supplied with self-generated sterile air and only H2O2-sterilized packaging material gets in.

Contact: Finnah Engineering & Packaging GmbH.



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Aseptic systems

Indec Aseptic Systems, India, has developed a wide range of air purifiers and clean air systems for a variety of applications. These systems are ideal for demarcated zones within process plants engaged in the production of bacteria-sensitive products, filling machinery and product stores. While CAS 5.0 ionizes air to filter and destroy pathogens, AS 5.1 is a UV controlled air sweep/air curtain and UV 5.0.2 ensures sterile air flow. It is recommended that the clean air system be started two hours prior to the zone or filling machine commences production and hour after the day shift has ended. A simple diagnostics package is available for monitoring the results.

Contact: Indec Aseptic Systems, 105, Veena Industrial Estate, Off New Link Road, Andheri (W), Mumbai 400 053, Maharashtra, India. Tel: +91 (22) 6935 641/2; Fax: +91 (22) 6935 643.


Packing solution for bakery products and snacks

SWF Companies has launched a line of automated case packing solutions for various applications within the snack food and baked goods industries. Pick-and-place case/tray packers (TL models) are specifically designed to handle flexible bags and make up to 45 placements/min. Their compact design enables a variety of items to be packed in bags. Featuring gentle product handling, these systems are also ideal for cartons and other rigid container types. Using a patented impeller system, the direct loaders (DL models) have an automatic positioner for pre-erected cases/trays and operate at up to 240 bags/min. Designed to vertically pack medium- to large-sized flexible bags, up to 100 bags/min, the shelf loaders (DP and PL models) are suitable for dry foods and frozen items.



A Complete Course in Canning and Related Processes

This three-volume set is an indispensable guide for food processors. While Book 1 deals with the fundamentals of canning, Book 2 offers information on microbiology, packing, ingredients and HACCP, and Book 3 deals with processing procedures for canned food products.

Contact: CTI Publications Inc., 2, Oakway Road, Timonium, Maryland 21093 4247, United States of America. Tel: +1 (410) 3082 080; Fax: +1 (410) 3082 079.


Physical Principles of Food Preservation

This book examines the properties, conditions and theoretical principles governing the safety and efficacy of various food preservation, storage and packaging techniques. It offers step-by-step details on traditional and emerging preservation methods. Key topics covered include thermodynamics, reaction kinetics, heat transfer in food, mass transfer in food preservation processes, water activity and food preservation, heat processing, etc.

Contact: Culinary and Hospitality Industry Publications Services, 10777, Mazoch Road, Weimar, Texas 78962, United States of America. Tel: +1 (979) 2635 683; Fax: +1 (979) 2635 685. 

Bread-making: Improving Quality

This guidebook sums up key research and what it means for improved process control and a better, more consistent product. Part 1 discusses wheat and flour quality while Part 2 reviews dough formation and its impact on the properties of bread.

Contact: Woodhead Publishing Ltd., Abington Hall, Abington, Cambridge CB1 6AH, the United Kingdom. Tel: +44 (01223) 891 358; Fax: +44 (01223) 893 694.




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