Innovations Are Keys

VOL. I. 2013

FOODREVIEWBrewing upAsia Pacific Beverage Industry:

a storm

Formulation

FunctionalBEVERAGE

Needed

Vitamin AFortification

stillis

Innovations Are Keys

I N T E R N A T I O N A L

GLOBALIZATION OF BEVERAGE INDUSTRIES:

FOODREVIEWI N T E R N A T I O N A L

FOODREVIEW INDONESIA | VOL. VII/NO. 8/AGUSTUS 20123

ChairmanSuseno Hadi Purnomo

Managing DirectorPratomodjati

Vice Managing Director Hindah Muaris

Editorial boardProf. Purwiyatno HariyadiProf. Nuri AndarwulanProf. Dr. Abu Bakar TawaliDr. Ir Retno MurwaniDr. Sony SuwasonoDr. rar. Net. Wahyu SupartonoProf. Nyoman Semadi Antara

Managing EditorHendry Noer Fadlillah

Editorial AssistantFitria Bunga Yunita, Kiki Meilani Simak

Art & Design ExecutiveYanu Indaryanto

Advertising & Marketing ManagerTissa Eritha

Business Development ManagerAndang Setiadi

Circulation ExecutiveDidik Tri Maryadi, Agus Abdul Fatah

Finance ExecutiveKartini

ITGugun Hendi Gunawan

PublisherPT Media Pangan Indonesia

AdressPT. Media Pangan IndonesiaJl Binamarga II No. 23, Baranangsiang, Bogor Timur 16143

Phone(0251) 7191945, (021) 70219945

Fax(0251) 8375754

Website:www.foodreview.co.id

E-mail:[email protected], [email protected]

Take a look at your beverage you drink. Most beverages (and foods) we usually consumed are the product of globalization1. Globalization has affected many aspect of life of society; including food (and drink) culture.

That is one important reason why we publish FOODREVIEW International.With globalization also, consumers are becoming integrated and more and more sophisticated. The increased consumer awareness regarding the close association between food, nutrition and health has driven the development of functional foods - and drinks- product in the market. Above of all; it has to be realized that food safety is a prerequisite of food quality. To response to ever increasing demand on safety, quality, and functionality of food products food industry need to improve their innovation skill. And, indeed, innovations are keys. Consumers like to see and taste something different, something new. Innovation in packaging, modification in flavors, or addition of functional ingredients -for examples- are essential for beverage industries to assure that their products is relevant and timely in the eyes of consumer. In addition to product innovation; other essential element for success are manufacturing and system innovation. Better equipments, better control, more efficient process, including better internal controls - to say a few- are essential component for the industry to be able to provide safer and better value of food and stay ahead of the competition. One aspect of winning ingredients for the competition is uniqueness. Specifically for Indonesian beverage industry; exploration of the unique characteristics of Indonesian beverages is a must. Indonesia is well known for its richness for herb and spices; and many traditional drinks of Indonesia are formulated using the variety of species; rich in flavor and potentially also rich in health functionality. Bandrek, bajigur, sekoteng, es gojobod, bir pletok, STMJ and many more are example of Indonesian traditional beverages waiting to be explored, developed and industrialized. Finally; please remember the old proverb ... you are what you eat; is actually also you are what you drink - globally.

Pemimpin Redaksi

Prof. Purwiyatno Hariyadi

1Globalization is a process of interaction and integration among people, companies, and governments of different nations, a process driven by international trade and investment and aided by information technology (http://www.globalization101.org/what-is-globalization/).

GLOBALIZATION OF BEVERAGE INDUSTRIES:Innovations Are Keys


CONTENT


VOL. I/NO. 1. 2013

6 FOOD INFO

Overview

12 Asia Pacific Beverage Industry:Brewing up a StormWilliam Faulkner famously said “War and drink are the two things man is never too poor to buy” and never has this rung truer than when witnessing the global beverage industry growth in a time of what can only be termed one of the most challenging economic periods the world has seen in over three decades.

18 Isotonic Drinks and Juices:Grow the Most in Indonesian Beverages Industry Sector

22 Driven by Innovation

28 Building Brands in Global Markets: A Formula for Suc ces

12

ingredient

32 Functional Beverage FormulationBeverage acts as a good delivery systemfor functional ingredients.

38 Vitamin A Fortification is still Needed

42 Trends in Sports Drinks

technology

46 Hot-Fill Processingof BeveragesHot fill process for beverages is a provenand recognized method for filling of high acid foods (pH less than 4.6).

50 Trend of Beverages Packaging Call for Convenience

safety & quality

54 Microbiological Qualityand Safetyof Fruit JuicesFruit juices are “non fermented, but fermentable liquid from edible parts of sound, appropriately mature and fresh fruit or fruits maintained in fresh condition by physical means or other suitable treatments”.

58 Water Safety in Food Processing

22

32

42

New Testing Blade Guarantees Razor Sharp Results

Stable Micro Systems, the world-leading

food texture analysis expert, has announced the launch of the Meullenet-Owens Razor Shear (MORS) blade.

The Meullenet-Owens Razor Shear method uses an extremely sharp craft knife blade of defined dimensions, attached to a TA.XTPlus texture analyser, to conduct a cutting / shearing test. Because the blade is narrow and penetrates to only 20mm, the MORS test makes only a small incision into the sample, causing far less damage to it than traditional instrumental or human cutting tests. Repeatability is also optimised because the blade can be removed and replaced regularly – or even after every test – to ensure edge sharpness

Trials of the Meullenet-Owens Razor Shear blade show it can perform 60 measurements per hour – double the number that can be achieved with an Allo-Kramer shear test, one of the better-known instrumental poultry testing methods. Both the Allo-Kramer multiple blade compression system and Warner-Bratzler shear blades are widely used for evaluating poultry tenderness and have become industry-standard testing methods. However, it has been reported their results are significantly affected by sample dimensions – a concern eliminated by the use of the MORS blade.

Tests using the MORS blade are conducted on whole intact fillets, which minimises experimental errors attributable to sample preparation, shortens sample preparation time and leads to a simpler testing solution. In the tests, razor blade shear energy (N*mm) is calculated as the area under the force deformation curve from the beginning to the end of the test. Maximum shear force (N) is also recorded. Both parameters are used as instrumental indicators of meat tenderness. Results show four or more shears per fillet (in predetermined locations) will provide a reliable estimate of poultry tenderness. stablemicrosystems.com

FOOD INFO

FOODREVIEW International | VOL. I/NO. 16

Carmit Candy Industries R&D team is developing a new line of functional confectionery products for specific health indications and it will be

presented in the US at Natural Products Expo West, Anaheim, March 8-10, booth #5964.

“We have made an investment to expand our reach in the fortified confectionery and supplement markets,” says Steve Grun, CEO of Carmit.

The new line of fortified confectionery products are designed to provide specific health benefits while maintaining excellent taste and texture. For each health indication, ingredients are carefully selected for their scientific support, regulatory approval and technical parameters. The ingredients are then incorporated into one of the confectionery carriers such as chocolate coins, toffee-chews, crème-filled wafers and lollipops and undergo organoleptic and analytical testing—to ensure both ingredient stability and delicious taste.

Some highlights of the new fortified confectionery product line are:• Weight-managementwafer-barwithglucomannan and potato extract • Bone-healthchocolatecoinwithcalcium,vitaminD and vitamin K• Immune-healthsugar-freetoffeechewwith echinacea, vitamin C and zinc This product line offers new and exciting concepts for supplement companies looking to expand their product line and offer products with a tasty dose- form. Carmitcandy.com

Carmit Candy Industries Presents a New Line

of Fortified Confectionery

FOODREVIEW International | VOL. I/NO. 1 7

A new, proprietary formulation of slow-release genistein, tomato lycopene and vitamin D for bone health

LycoRed launches Lyc-O-Fem™, a slow-release formulation containing genistein in a new proprietary composition for bone health. The

combo also provides a natural approach to alleviate menopause symptoms. Lyc-O-Fem™ is the first in LycoRed’s new line of innovative products combining slow-release technology with genistein, tomato lycopene and an effective dose of vitamin D3. All three are clinically proven nutrients to support bone health.

The innovative formulation contains clinically tested ingredients

The genistein in Lyc-O-Fem™ is a phytoestrogen derived from sophora japonica, the Japanese pagoda tree, and is standardized to 98% purity and specially formulated for slow release. The compound has been shown in research studies to support bone health and reduce vasomotor symptoms. Studies back the positive effect of genistein on bone metabolism in post-menopausal women, without the harmful estrogenic activity. But genistein is rapidly metabolized, requiring a twice-daily administration of the supplement. The slow-release technology in Lycored’s preparation provides a continuous exposure, allowing once-a-day supplementation.

“The advantage in combining the slow-release formulation of pure genistein with natural tomato lycopene, in addition to the cumulative activity in bone maintenance, is the ability of lycopene derivatives to reduce the risk of certain adverse effects associated with estrogenic activity,” explains Tal Offer, PhD, Product Development Manager of LycoRed. Lycopene is a bright-red carotenoid pigment; Lyc-O-Fem™ contains lycopene from an all-natural extract of tomatoes. Lycored.com

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FOOD INFO

Residue Compliance Rates Remain High, Annual Pesticide Report Finds

The latest available Europe-wide testing programme of pesticides in food has

found that over 97% of samples contained residue levels that fall within permissible limits, said the European Food Safety Authority (EFSA). The Euro-pean Union Report on Pesticide Residues in Foods also assessed dietary exposure and concluded the chemical residues on the foods analysed did not pose a long-term risk to consumer health. The evaluation of short-term dietary exposure excluded a risk to consumers from 99.6% of food samples.

The fourth annual report, published today, gives an overview of pesticide residues found in food in 2010 in the 27 EU Member States, as well as Iceland and Norway[1]. As part of this analysis, EFSA tested an innovative approach to dietary exposure known as cumulative risk assessment. In contrast to established techniques that evaluate pesticide residues individually, this approach considers the potential effects of combined exposure to a number of chemicals that have similar toxicological properties.

EFSA Pesticides Unit head Herman Fontier said: “This annual report on pesticide residues makes important recommendations for improved

monitoring at national and EU level. It ensures risk managers have the most ac curate and relevant information upon which to make decisions.”

Key findingsThe national programmes

found that 97.2% of samples contained residues within the European legal limit– known as the maximum residue level (MRL). The lowest MRL exceedance rates were found on foods of animal origin – with 0.1% of samples above permissible limits. MRL exceedance rates of foods imported into the EU, Norway and Iceland were more than five times higher than those of foods originating in these nations - 7.9% compared to 1.5%. MRL values for organic food[2] commodities in the EU are identical to those for non-organic foods. Analysis of 3,571 organic food samples showed an MRL exceedance rate of 0.8%.

The results of the EU-coordinated programme[3] for 2010 showed that 98.4% of samples analysed were compliant with permissible limits. MRL exceedance rates have been broadly stable over the last four years – with the percentage of samples above the legal limits ranging from 2.3% in 2007 to 1.2% in 2009. The 2010 report found the foods with the highest percentage of samples exceeding the MRL were oats (5.3%), lettuce (3.4%), strawberries (2.8%) and peaches (1.8%).

Dietary exposureBased on the findings of the

2010 monitoring programmes, EFSA concluded there was no long-term risk to consumer health from the pesticide residues through their diets. In assessing short-term acute exposure, the report found that a risk could not be excluded for 0.4% of samples – or 79 out of a total of 18,243. This conclusion is based on a worst-case scenario that assumed consumption of the largest portion of a food type that contains the highest residue measured of each pesticide.

In addition to the established dietary exposure evaluation, EFSA performed for the first time a cumulative risk assessment as part of the 2010 report. The main aim of the pilot programme was to assess the need for improvements in the way Member States report monitoring data. EFSA highlighted the value of this trial cumulative risk assessment in paving the way for the better use of the approach in future reports. But it also recognised the need for additional data collection by national authorities and modifications to the methodology in order to reduce the significant uncertainties found in the results.

Mr Fontier said: “Cumulative risk assessment relies on a refined analysis and understanding of the possible types of combined toxicity of chemicals in food. It requires sophisticated methodologies capable of handling and combining huge amounts


of data. This is why the pilot cumulative risk assessment presented in the latest report focuses on methodology rather than results, which are inconclusive as they contain a high degree of uncertainty.”

EFSA has been working intensively on the development of these methodologies and on data collection over the last five years. This undertaking, which is also central to the Authority’s work on chemical mixtures in foods, is ongoing and will result in a wider coverage of the combined effects of pesticides residues in future reports.

The 2010 report recommends

a series of measures to further improve future monitoring programmes and the enforcement of pesticide residue legislation in Europe. efsa.europa.eu

Note1] Each reporting country carries

out two control programmes: a national programme (designed by each country) and an EU-coordinated programme requiring all national bodies to carry out identical control activities. For both programmes in 2010, a total of 77,075 samples of more than 500 different types of food were tested for the presence of 982 pesticides. Many of these pesticides are not approved for use in the EU.

[2] Organic food is produced by


a method of farming that does not use conventional methods to fertilise crops, control weeds or prevent livestock disease. Under EU legislation organic production entails significant restrictions on the use of pesticides. It emphasises the use of natural resources over artificial inputs and is supported by strict regulations and inspections in and outside the EU.

[3] Each year, the EU-coordinated programme analyses a different cross-section of crops and products of animal origin, considered to be the major components of the European diet over a three-year period. In 2010 the 12 selected products were apples, head cabbage, leek, lettuce, milk, peaches, pears, rye, oats, strawberries, swine meat and tomatoes. The current EU-coordinated programme tested 12,168 food samples for the presence of 178 pesticides.

Effective April 1, 2013, Dr. Albert Heuser, President

Market & Business Development Asia Pacific, will assume the responsibility for BASF’s Market & Business Development and Operations in Greater China as well as for all functional units in Asia Pacific. As President Greater China and Functions Asia Pacific, he will be based in Shanghai, China. This organizational change underlines the strategic importance of the Chinese market for BASF. Already today, Greater China is BASF’s third-largest market worldwide with sales of €6.7 billion in 2012 and more than 8,400 employees.

Effective May 1, 2013, Gops Pillay, Senior Vice President Dispersions & Pigments Asia Pacific, will assume the

responsibility for all regional business units in Asia Pacific as well as for all countries in Asia Pacific outside of China. As President South & East Asia, ASEAN, and Australia/New Zealand, he will be based in Hong Kong.

This new set-up will reduce organizational complexity as well as increase market and customer focus in the Asia Pacific markets.

Heuser and Pillay will both report to Dr. Martin Brudermüller, Vice Chairman of the Board of Executive Directors of BASF SE and responsible for Asia Pacific.

“With these changes, we are improving the efficiency of our Asia Pacific organization to better capture the opportunities in this dynamic region,” said

Brudermüller. “China ac counts for approximately 50 percent of our Asia Pacific business, and the achievements of the team during the past years have been remarkable. Moving one of our three regional top management positions to Shanghai with direct responsibility for our activities in China will enable us to keep our growth momentum.”

Newly appointed President for the Nutrition & Health division

On May 1, 2013, Saori Dubourg, President Regional Functions and Country Management Asia Pacific, will join the Nutrition & Health division, based in Lampertheim, Germany. Effective June 1, 2013, she will assume the responsibility for the division. Walter Dissinger, President Nutrition & Health, will leave the company at his own request effective May 31, 2013. basf.com

Dr. Albert Heuser

BASF Announces Organizational Changes

Food safety is

international issue

which, now day, not

only used to protect

consumer, but also

becoming trade barrier.

The issues are not

only conducting of

contaminant exposure,

but also health effect

of food.

Food is attracting commodity of international trade. Vice

Minister of Trade of Indonesia, Dr. Bayu Krisnamurthi said, that Indonesian food export reach 2,1 billion USD in 2012, and 3,5 billion USD for import. “The growth of food export is about 16% and 19% for import, annually,” he talked in front of Indonesian food industry meeting held by FOODREVIEW in IPB Convention Center Bogor, March 4th. In the Seminar with the topic “Global Food Safety Challenges for Food Industry”, Bayu also explained, food safety is unconventional trade barrier. So, everybody should give higher concern, mainly to welcoming ASEAN Economic Community (AEC)

Food Safety Challenges for International Trade

2015. “When AEC is applied, there will be free flow of goods and person.” Related to that issue, Bayu mentioned 5 challenges which it should be overcome by Indonesian

food industries. They are food safety standard, certification, laboratory network, standard and procedure of analysis, and human resources. “Standard should be apply regionally to increase our competitiveness,” added Bayu.

At the same event, Head of National Agency of Drug and Food Control (NADFC) Indonesia, Dra. Lucky S. Slamet, MSc., talked about effect of free trade market and AEC in supervision. “It will be increasing of high risk food and drug exposure, work load, supervision complexity, food industry competitiveness, demand of effective regulation and systems, competent human resources and controlling infrastructure.” To strengthen

Dr. Bayu Krisnamurthi, Vice Minister of Trade of Indonesia

FOOD INFO


Food safety issues in Indonesia

Head of Indonesia NA-DFC also comment on food safety situation in Indonesia. “Since 2012, foodborne disease is mainly cause by pathogen microbes.” Meanwhile in international trade, base on data from Indonesia Rapid Alert System for Food and Feed, during 2012 Indonesia got 63 notifications. The statuses are 86% border rejection, 72% alert, and 17% information from attention. “Mainly come from fish and fish products.”

Director of Southeast Asian Food and Agricultural Technology (SEAFAST) Center Bogor -Bogor Agricultural University, Prof. Purwiyatno Hariyadi, explained that the main problem of rejection were caused by filthy, Salmonella, and histamine. “It caused

standard regulation, Indonesian Government has some programs. “We do benchmark to regional and international standard, by actively in regulation harmonization and drafting.”

Lucky remind that standardization should help food industry to develop. “Standard must promote innovation, not to inhibit it.” So it is should be drafted science based; risked base; supported by consumption data; able to monitored and implemented; ac companied by enhancement and law enforcement; supported by networking of expert, research institution, laboratory and other resources. “Private sector can participate in standard and regulation drafting by giving input, joining on socialization, and applaying it.”

Dra. Lucky S. Slamet, MSc., Head of National Agency of Drug

and Food Control (NADFC) Indonesia,

Prof. Purwiyatno Hariyadi,Director of Southeast Asian Food and

Agricultural Technology (SEAFAST) Center Bogor -Bogor Agricultural University,

Sribugo Suratmo, Vice Chairman of Indonesian Food

& Beverage Association


high economical lost,” said Purwiyatno. “During 2004-2008, Indonesia lost 2 billion USD because of fish and fish product rejection in Europe.” He suggested food industry to pay attentionon international issues of food safety and regulation. “Prevention is best way to minimize lost.”

Applying food safety and management systems is a prevention method. Vice Chairman of Indonesian Food & Beverage Association, Sribugo Suratmo said, the safety management systems should be practiced by all sector of food industry, from the raw material, process, until end products. “Supplier also has responsibility to support food industries in ensuring food safety.” Hendry Noer F.

FOODREVIEW International | VOL. I/NO. 1FOODREVIEW International | VOL. I/NO. 1

By Natasha Telles D’Costa,

Research Manager, NZ GIC, Frost & Sullivan

William Faulkner famously said “War and drink

are the two things man is never too poor to

buy” and never has this rung truer than when

witnessing the global beverage industry growth

in a time of what can only be termed one of the

most challenging economic periods the world

has seen in over three decades.

Brewing upAsia Pacific Beverage Industry:

a storm

The global beverage industry has forged ahead innovating

its way into the homes of consumers all over the world and nowhere has this trend been more apparent than in the Asia pacific beverage industry. Spurred by growing economies and a population that accounts for over 20 per cent of the world’s economy it is no wonder that Asia


Overview

Pacific is fast becoming the market to enter for global beverage giants.

Global Beverage Industry: The global beverage industry was evaluated at 1.7 trillion in 2013 and expected to witness continued growth rates of 3-4 per cent year on year. Key product categories include non-alcoholic beverages (coffee, tea, water, soft drinks, juices) and alcoholic beverages (beer, wine, spirits). The industry is primarily driven by increasing demand in emerging economies and new product innovation in developed economies. Historically Europe has accounted for the largest share of the beverage industry, however Asia Pacific spurred by Indian ad China is fast emerging as the key market to enter and has witnessed increased growth rates to currently account for 28 per cent in terms of beverage market share on par with that of Europe. As these geographic dynamic’s change there is increasing pressure on international manufacturers to invest in Asia earlier considered only a raw material sourcing hub. Such a scenario has resulted in a scramble to enter the region as developed economies turn east to buoy

Chart 1: Global Beverage Industry: Market share by geography, 2013

Chart 2: Asia Pacific Beverage Industry: Market share by product type, 2013

14 FOODREVIEW International | VOL. I/NO. 1

their sagging fortunes. Today the beverage market around the world is truly a global market with huge local and international influences but nowhere is that more apparent than Asia.

Asia Pacific Beverage industry: The Asia pacific beverage market is broadly segmented into alcoholic and non-alcoholic beverage markets. The alcoholic segment accounts for the larger share by value though this is constantly changing as emerging economies with traditional restrictions on alcoholic consumption encourage the further consumption of non-alcoholic beverages. As Asian manufacturers continue to innovate with the latter segment giving it more traditional formats with international tastes this market is expected to be a key battleground for future growth. Non-alcoholic beverages are expected to witness continued volume growth to equal market value of alcoholic beverages by 2020.

Non Alcoholic beverages market: Accounting for the major growth market in

Asia pacific non-alcoholic beverages have been witnessing continued interest from the culturally sensitive Asian population where in many countries such as Indonesia and India consumption of alcoholic beverages are considered immoral. The Asia pacific non-alcoholic beverage market accounts for over 200 Billion USD worth of sales and is growing at 4-5 per cent year on year. This market consists of soft drinks, juices, RTD tea and coffee and bottled water. Product categories growth varies based on individual countries and on population demographics. Below is an example of key beverage markets by APAC nations. China: The Chinese market for non-alcoholic beverages is estimated at approximately 35 Billion USD growing at 12-15 per cent in 2013 and expected to become the world’s largest beverage market by 2018.The industry is witnessing a wave of consolidations such as the recent merger of Tingyi holdings with Pepsico International making it the largest beverage manufacturer in China. Bottled water and carbonated beverage sales dominate the market though newer categories such as RTD teas and health drinks

has been witnessing growth rates of up to 35 per cent year on year since 2011 and are expected to emerge as key value growth markets. Indonesia: The Indonesia non-alcoholic drinks industry is estimated at 8.5 Billion in 2013 growing at 10 per cent. The market is witnessing increasing foreign direct investment into this profitable sector as non-alcoholic drinks market is practically negligible in Indonesia due to the large Muslim population. Key growth areas are bottled water (40 per cent) and RTD Tea (16 per cent). Indonesia accounts for one of the world’s most profitable

15FOODREVIEW International | VOL. I/NO. 1

16

and well established RTD tea production zones and the beverage is considered to be a staple product on any beverage manufactures product portfolio. India: Non-alcoholic beverages account for India’s third largest packaged food segment after packaged tea and biscuits. The market is currently estimated at around 1.75 billion growing at 20 per cent in 2013. Carbonated drinks account for the largest share at 30 per cent. Other

high growth categories are bottled water and fruit juices. The Indian fruit juice market in particular is the fastest growth market (22 per cent) and estimated to be a key future demand driver for non-alcoholic drinks sales in India.

Alcoholic Beverage Market: The Asia Pacific alcoholic beverage market accounts for the largest share by value of the total beverage market and is the fastest growing alcoholic beverage market in the world growing at 4-5 per cent and accounting for over a fourth of overall global revenues. As economies in Asia emerge alcohol consumption is seen as a necessary social lubricant and a sign of affluence


17

and aspirational living as key reason why alcohol consumption especially among urban youth is on the rise. Key product categories are beer, wine and spirits. While the latter’s global market has slowed most growth in this over 55 Billion dollar business is expected to come from China and India both of whom are large consumers of spirits. However unlike the west the demand for spirits is extremely influenced by local tastes. For instance in Japan while Shochu is the key whiskey with over 50 per cent market share in India Indian made foreign liquor (whisky blended from molasses) dominates sales at over 40 per cent while in china local spirits account for over 80 per cent of spirit sales. Below are examples of key Asian alcoholic drink growth markets. Japan: The Japanese market for alcoholic beverages is the largest in Asia at 90 Billion USD in 2013 accounting for 35 per cent of all Asian growth. However the market is continuously shrinking due to aging population and Japanese alcoholic beverage manufacturers are scrambling

to invest in other nations such as China and India for future growth. Beer remains the largest market at almost 50 per cent of total sales though like the rest of the market sales are also shrinking. China: The Chinese alcoholic drinks market has witnessed explosive growth over the past decade with sales increasing by over 200 per cent since the early 2000’s. The industry is currently evaluated at almost 38 Billion USD growing at 30 per cent year on year. Wine is the major driver of this market and accounts for sales shares of over 40 per cent particularly red wine (accounting for over 98 per cent of sales). Imports of wine in China have shown nearly 100 per cent growth since 2009 driven by increasing affluence and economic growth. Other popular categories are Chinese liquors and whiskey. The Chinese market is expected to witness increased growth o alcoholic beverages as market demand continues.

Conclusion: The overall beverage industry in Asia Pacific will continue to be a global

growth engine. Increasing urbanisation, disposable incomes and westernisation will continue to encourage Asian customers to show interest in these products. The market however is expected to become increasingly competitive with aggressive market strategies to gain and more importantly retain consumer loyalty. Increased M&A activity and industry first sourcing strategies (due to the regions complex logistical challenges) will be key characteristics of this industry in the future as manufacturers enter and establish themselves in this highly culturally complex market environment. Developed nations will look to enter this region to boost sales growth from flagging in western markets and the phrase “drink to your success” will never ring more true than in the Asia pacific beverage industry over the next five years as manufacturers aim to secure themselves a portion of this very profitable market.


Isotonic Drinks and Juices:

Grow the Most in Indonesian Beverages Industry Sector

Indonesia is one of the most populated countries in

the world. Buying ability of Indonesian consumer

is also increasing, shown by development of

middle class consumer. This condition invites

many investors to do their business in Indonesia,

including in the sector of soft drink industry.

18

Overview


During the past 7 years, beverage market in Indonesia

grew 2-16%, even there was economical crisis in Europe and United States of America (USA). Chairman of The Association of Indonesian Soft Drink Manufacturer, Farchad Poeradisastra, explained that annually the growth is always better, “2012 growth is higher than 2011.”. The enthusiasm of beverage market is also supported by presence of new products and players.

Indonesia has regulation of beverage products. There are some categories of soft drink. But Farchad noted, isotonic and juice are two categories which having highest growth. “The growth value of isotonic drink and juice is about 20% and 15% respectively.” But, the volume of these two products is still low. “Based on the volume, water is the biggest. It is including bulk and ready to drink water,” he added. Figure 1 depicts growth and volume of Indonesia beverage products.


The growth of isotonic drink and juice also shows that Indonesia consumers concern to health effect of beverages. They choose product which offering added value to their fitness and performance. Isotonic drinks claim to help our body rehydrate and replace fluids and electrolytes lost.

Juice is favorite drink to quench thirst. For added value, juice also gives some benefits for health. Indonesia has standard for fruit based drinks. “Juice has highest value, because minimum of fruit content is 90%,” Farchad said. Table 1 shows the criteria of these products.

Picture 1. Volume and growth of Indonesia beverage products (source Canadean, presented in ASRIM National Meeting)

Table criteria of fruit based drink

Different condition for carbonated drink

Different with other products which enjoying growth above 6%, carbonated drinks only grow by about 2.1%. It might be due to health issue of the products. “Introducing low calorie product is not that so helpful.” said Farchad. To solve this problem some carbonated drink producers produce other category of beverages, such us pulp drink, ready-to-drink tea, etc.

However, there are still carbonated drink producers enjoying high growth until 20%. “They are new comer in Indonesia. By innovative

marketing strategy, they can reach larger consumers.”

Marketing campaignHealth claim is a factor that

affects consumers in selecting products. Farchad warned food industry to have responsible claim and it must comply with regulation. “Superfruit is a created marketing term for berry fruits which contain high antioxidants. Consumers should know that there are some other fruits have higher antioxidant, such as guava. However, they never mention guava as superfruit.”

There are many marketing terms which can mislead consumers, including fruit based drinks. “Pulp drink is different with juice, so the benefit is also not same,” said Farchad. Hendry Noer F.

Products Fruit content (%)Juice > 90

Juice drink 35 - 90

Fruit drink 10 - 35

Fruit containing drink 5 - 10

Fruit flavored drink < 5

Farchad Poeradisastra,Chairman of The Association of Indonesian

Soft Drink Manufacturer


For food photography services, please contact 0251 7191945 or [email protected]

QualityPhotoTells the

Let the

INNOVATION

Adeline Tan, Senior Project Manager of the Netherlands

Foreign Investment Agency (NFIA)

The Netherlands’ dynamic, research-intensive approach

continues to spur new innovations in the food and

beverage sector.

The growing consumer demand for all things healthy and convenient is

pushing food manufacturers to come up with greener alterna-tives - not just on store shelves but throughout the entire supply chain. From greenhouse emission reduction efforts and product-to-package ratio, to the amount of renewable energy used in the manufacture and delivery of products, as the green revolution charges on, an increasing number of consum-ers are beginning to seek out eco-friendly alternatives for all aspects of their daily lives.

DRIVEN By

foods,” says Ms Adeline Tan, Senior Project Manager of the Netherlands Foreign Investment Agency (NFIA) based in

The delivery of safe food from producer to consumer is a key priority for industry and regulatory authorities. It requires meticulous monitoring at every stage in the supply chain from farm to fork. Packaging also plays a crucial role since its most important functions are preservation and protection of food.

“Food safety during distribution and storage, while maintaining quality, is critical to meeting the increasing consumer demands for fresher, minimally processed, more convenient and safer

22

Overview


23

Singapore. As an operational unit of the Ministry of Economic Affairs, NFIA assists foreign companies planning to establish, expand or diversify their business operations in the Netherlands, Europe and the Middle East.

“The Netherlands is known for its innovative solutions, and more importantly for “thinking outside the box,” Ms

Tan explains of its role in the food and beverage market. Despite its small geographical size, the country is the second-largest agro-food exporter in the world and with an annual turnover of approximately €50 billion. It is the second largest exporter of agricultural and food products in the world behind the United States. Food

is the country’s largest industry, accounting for 9.2% of the total GDP.

The Dutch food industry counts a number of large multinationals among its ranks. Eight of the twenty-five largest Dutch companies are food corporations. Twelve of the world’s top 40 food and beverage companies including


Danone, Kraft, Coca Cola and Nestle have set up branches or R&D centres in the country. Prominent Asian companies like Asahi Breweries, Ajinomoto Co and Meiji Holdings make up a significant portion of that number.

Emerging Trends A recent study by Ipsos

Marketing, Consumer Goods USA confirms that global consumers have

re-adjusted their priorities, particularly regarding food products, and they are increasingly choosing products that offer improved health benefits, fresher ingredients and environmentally-responsible packaging. There is no doubt that the demand for eco-friendly packaging is on the rise. Industry research firm Freedonia Group predicts that the demand for re-usable packaging or that comprising recycled or biodegradable content will increase by 3.4 percent annually to $43.9 billion in 2013. Green packaging is forecast to outpace that of the overall packaging growth.

In the Asia Pacific region, the industry is spurred by the need for convenience yet healthy food that does not fall short on taste. There is an increase in ”portion-friendly” foods for individuals on the move, as well as re-sealable packaging that are

easy to open. Food products that are easy to prepare have and continue to gain popularity.

Packaging TechnologyThe purpose of food

packaging is not just to protect, preserve, and prolong shelf-life. Now, a broad selection of packaging types and related technologies are available within the food and beverage industry, and these articles include glasses, plastic bottles, cutlery,

and even dishes. Packaging technology development has become an important key to food loss reduction, which contributes significantly to sustainability along the agro-food chain.

Since there are an increasing number of Dutch homes consisting of 1- to 2-person households, the development of new packaging materials will contribute significantly to sustainability


along the agro-food chain. Thanks to the constant innovation and response to changing consumer and food service needs in the Netherlands, packaging has expanded its functions to include dissemination of information/product labeling; product differentiation and promotion; consumer convenience; portion control; cost-effectiveness; and distribution and handling

security. Retailer Albert Heijn,

for example, has developed a new packaging concept that enhances consumer’s experience with fresh and homemade fruit products. The purity and freshness of the product is highlighted through a clear window in the packaging. An easily disposable cardboard label reflects the “pure and honest” mantra of the product while promoting

its environmental friendliness. Albert Heijn also uses this packaging concept - a glass jar with cardboard label - for its fresh fruit juices.

From Vegetable Waste to Juice

Before the presence of pre-processed vegetables, most greens were prepared at home and vegetable waste and leftovers were fed to chickens or thrown onto the compost


heap. These days, commercial vegetable processing creates 500 million kilos of waste every year in a small country like the Netherlands.

To reduce the amount of waste commercially processed vegetables creates, Provalor, BV, working with TNO (Netherlands Organisation for Applied Scientific Research), designed a process to turn vegetable waste into high-

quality, low calorie vegetable juices, mixes and dyes. These juices are used for Riedel’s tomato and vegetable juice and Zonnatura’s all-natural vegetable juices. The dye extracted from red beet juice is used to colour blackberry sorbet and to enhance the colour of red meat.

Provalor also designed mobile installations for solid waste streams, enabling them

to work on-site at a vegetable processing company. This cuts down on transportation costs and reduces the chances of spoilage during transport. The installations are currently running in Germany, Belgium, and Helmond in the Netherlands.

In Helmond, Provalor works with vegetable company Rijko. The joint venture, which operates under the


27

brand, Procarrot, is located adjacent to several vegetable processing companies so as to be close to the source of raw materials. Carrots, beetroots, and cucumbers are all processed here. The vegetable processing companies deliver their vegetable by-products to Provalor. Depending on market demand, the company can process almost 100% of the residue flow. The complete production process takes place in three coupled units. Carrots, for example, are finely ground. After heating, the juice is separated from the pulp. The juice is then pasteurized, cooled, and stabilized for pH before it is loaded into trucks and transported to juice bottlers around Europe.

Extending Shelf-life of Juices

Freshly squeezed juices have a very short shelf-life while reconstituted juices are double pasteurised, which compromises flavour and quality. Hoogesteger, producer of fruit juices and smoothies has launched an alternative method that preserves freshly-squeezed juices for as long as three weeks. The normal shelf-life of fruit juices is 7 days.

This innovation uses Fresh Micro Pulse (FMP) treatment

developed specifically for Hoogesteger by the Food & Bio-based Research Centre at Wageningen. The FMP method applies Pulse Electric Field technology that exposes food to short electrical pulses. It is suitable for treating liquid foodstuffs at low temperatures in a continuous (production) process.

The treatment renders microorganisms in food inactive under conditions that do not affect its colour, aroma, taste and nutritional content. Juices that undergo the mild FMP preservation technique are biochemically the same as fresh juice.

Another advantage of the FMP treatment is that juices with fibres and other remnants can also be treated. The result is a product with all the properties of fresh food, albeit with an extended shelf-life. Using this technology also achieves the additional benefit of reducing depreciation costs and food waste.

Driven by InnovationThe Dutch agri-food sector

is propelled by a strong logistics infrastructure and a cluster of research and development institutes. Food Valley, located in the south and east region of Amsterdam is home to top

universities, public and private research institutions, and multinational food companies. Since 2005, Food Valley has been presenting annual awards to companies to recognize innovations that best exemplify corporate social responsibility and cooperation between industry and research.

The Wageningen University & Research Centre’s (UR) Food and Bio-based Research program serves as a contract research center at Wageningen University. It is one of several institutions pushing the envelop on food innovation. Another major source of food innovation is the NIZO food research in Ede in the heart of Food Valley, which owns the largest testing pilot plant in Europe.

As Ms Tan points out, “The Netherlands is always at the forefront of innovation and its food and nutrition knowledge infrastructure is one of the best and most advanced in the world - the abundance of local scientific talent and world-class facilities makes the Netherlands the nexus of food innovation in Europe. For companies looking to enter the European market, the Netherlands is the most natural location choice.” Netherlands Foreign Investment Agency (NFIA)


Building Brands in Global Markets: A Formula for Success

Knowledge, Quality and Marketing Support Provide the Keys to Developing Strong Beverage Brands in Emerging Markets

By Moshy Cohen, Vice President of Marketing,

Royal Crown Cola International

Economic statistics and global

demographics tell much of the story:

for food and beverage entrepreneurs seeking

to penetrate new markets, emerging economies

outside of North America and Western Europe

hold the greatest opportunities. As opposed to

more established markets, areas of the world with

a growing middle class and new wealth,

are less saturated with different brands,

creating a need – and demand – for new products.

28

Overview


According to the Organization for Economic Co-Operation and Develop-ment, the middle class will reach nearly

five billion by 2030. While most of this new wealth will be found in Asian countries, inves-tors are also eyeing burgeoning middle class wealth in Latin America as well as in Africa1. There are enormous economic ramifications from this development, not the least of which include significant opportunities for beverage entrepreneurs.

As the numbers of middle class consumers in emerging economies rise, so too does the desire for new drink flavors and blends that

reflect the varieties found in North America and Western Europe. This new middle class tends to aspire to western brands, which for decades have been held in high regard as synonymous with prosperity and style. At the same time, they also want new and unique taste sensations that reflect local customs and culture.

So, how do entrepreneurs tap into this demand for new beverages? Four factors are critical to their success: Industry knowledge and technical expertise, a commitment to quality, strong marketing support and a focus on consumer tastes.


Learning from Industry LeadersThe global beverage industry has been in

existence for over 100 years, and through many decades brand leaders – those beverage brands that have become household names – have accumulated significant expertise in marketing new products. Established and start-up bottling franchises all over the world looking to bring a new product to market can leverage their expertise and apply important lessons already learned to their own operations and marketing strategies.

Established and successful brandshave amassedconsumer loyalty through strong quality control and product consistency. Start-up companies with leaner resources and manpower can sometimes partner with them to get a head start in securing sales channels, quality may suffer as a result.

Trusted international brandscan also offer technical expertise, including a qualified research and development staff, to test and develop new beverage products, and conduct regular testing of concentrates and ingredients. A strong research team is charged with staying ahead of changing consumer tastesby testing different ingredients and combinations. This leads to the creation of new beverage formulations that can augment a franchise’s existing beverage portfolio and strengthen its branding and consumer reach.

In addition, global beverage companies that are well-established understand the complexities of test-marketing new flavors and introducing them into different regions. Furthermore, what works in one region can work somewhere else. A brand that has successfully marketeda new product in Brazil, for example, would be a good partner to have when introducing new products in, say, Ghana, or Vietnam.

A Focus on QualityDeveloping beverage brands in emerging

economies is a rich opportunity, but one fraught with significant challenges. The right partner can help start-ups manage supply chain logistics that are often encountered early as manufacturers get off the ground.

One example of this support is providing guidance on water treatment. In many countries, securing safe and reliable water supplies is a primary challenge, and an absolute necessity for manufacturing beverages. Proper training and ongoing monitoring of water samples, as well as expertise on water conservation can help growing companies manufacture more with less.

Besides logistics, the most important aspect of manufacturing is ensuring a qualified and quality-minded workforce. In emerging markets finding employees is generally not a problem; the challenges arise in keeping your workforce properly trained. Guidance on proper training programs is critical. Employees need to understand how to identify defects throughout the manufacturing process. Training should stress the need to remove sources of variability as a means for improving production. In this way proper training helps reduce overall operational costs and boosts productivity.

Leveraging Marketing Experience

An experienced partner can also help franchises execute a well thought-out marketing strategy for a brand entering a new market. This includes help in defining target audiences, establishing goals, setting pricing that is competitive, and, finally, putting together an effective advertising strategy.

Both existing beverage brands and also


those that are new to a particular region require an integrated sales strategy that leverages multiple media platforms – from traditional print to social media campaigns that engage consumers one-on-one. Global leaders offer years of experience in running campaigns that can be tracked for their ROI, including plug-and-play television campaigns, radio and print ads, and point-of-purchase tools. Working with an experienced partner can facilitate the development and execution of a strategy to raise a brand’s profile and capture market share – cost-effectively.

Putting the Consumer First Rising wealth in emerging markets

is creating great opportunities to develop diverse new soft drinks that reflect uniquely different tastes and styles. Ultimately, however, no matter how mature or new the market,

launching a new beverage brand requires a dedicated focus on the consumer. It also requires a marketing strategy for the long-term.

Building a solid brand with lasting appeal requires dedication and careful navigation, and an experienced partner can provide a bridge to the new frontier. Brand building depends on earning customer loyalty. An experienced partner can provide the experience and tools to help entrepreneurs embark successfully on the new marketing opportunities that lie before them.

Reference:Erin McCarthy, “Investors Banking on Emerging-Market Middle Class,” Wall Street Journal, June 22, 2012.

http://online.wsj.com/article/SB10001424052702304898704577482772752271602.html


Formulation

FunctionalBEVERAGE

By Irene Triyanti,

PT. Nutrifood Indonesia

Beverage acts as a good delivery system

for functional ingredients.

Supplementation in drinks allows the nutrition to act on the body instantly.

Furthermore with the recom-mendation to drink at least 2 liters a day make people consume beverages regularly and keen to try new beverage concept. Beverage products category is never been de-serted in new product launch in Asia. Some countries are more towards ready to drink beverage (RTD) due to its convenience, while some in other countries such as Indonesia, both powder drink beverages and ready to drink beverage are growing. All kinds of beverage category such as juice/fruit drinks, flavored drinks, coffee, tea, vi-tamin water, sport drinks are rising on demand. There are also creation to mix between

juice, tea and dairy or mak-ing it into dessert texture or perceived as snacks.

Powder versus RTD formulation

Formulating beverage in powder form is easier in stability issue. Powder beverage means the product has low water activity and low pH, making it shelf stable and not prone to microorganism. While ready to drink (RTD) beverage though mostly has low pH as well, has high water activity since its major ingredient is water. RTD beverage is prone to microorganism, so that though it has undergo adequate heat treatment, it needed to be filled either hot fill or aseptically. Otherwise, if it cannot be filled hot

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or aseptically, the use of preservatives is still need to be considered. Aside from microbiology issue, RTD products also face some other stability issue like color change and flavor oxidation, mainly citrus flavor.

Looking at the trends in Asia on powder drinks that mainly new products are concern on the calorie, more products are launched with reduced calorie, less sugar claims. Therefore, the usage of sugar partially needs to be replaced by sweetener. When sugar is replaced with sweetener, the sweetness can be replaced, but it has hollow mouthfeel. Gums play a role here in creating mouthfeel and full sensation. The other

Top Five Functional Health Benefits, RTD Tea, RTD Coffee, Meal Replacements & Other Drinks, Global% of new products, Oct 2008 – Sept 2012

main ingredients in beverage are coloring, flavouring, sweetener, fruit extract and gum.

Creating non instant powder beverage simply need dry blend process. The issue on simple dry blend process will be homogeneity, free flowing ability and final product solubility and disperse ability. Homogeneity of the powder blend can be achieved when the powder ingredients have similar particles size, so that segregation can be avoided. Free flow powder characteristic is also important since when the product is not free flow, it is difficult to get homogenous product weight. To make

instant powder beverage, further process such as agglomeration need to be done on major ingredients such as sugar or bulking agents (maltodextrin). Agglomeration process will make the granule easier to absorb water. Instant powder beverage gives advantage to customer to dilute the product easier, with cold water and with less effort to stir.

The ingredients for RTD beverage are the same with powder beverage, with the addition of water, juice concentrate and particulates. The usage of particulates is increasing, with more variation on the particulates used such as orange pulp, nata


Demographic Claims, RTD Tea, RTD Coffee, Meal Replacements & Other Drinks, Asia Pacific, % of new products, Oct 2011 – Sept 2012

de coco, grass jelly and others. Beverage manufactures need to install particulates filler directly to bottle to get homogenous particulates in final product. It means that the particulates need to be aseptic as well.

Liquid systems are more prone in stability compare to powder beverage. Degradation in color, taste, aroma are things that are have to be faced in RTD beverage, especially when the packaging are exposed to light and heat during distribution and storage. All of these caused the shelf life of RTD beverage is naturally shorter than powder beverage.

The functional trends According to Mintel

GNPD database, there are top five of functional health benefits that are being claimed on the package of the products that are launched from October 2008-September 2012 in drinks category. Slimming and cardio/heart health are still increasing in 2012, while digestive health and immune system support are a bit declining in 2012 compare to end of 2011. In total beverage with functional claims are growing. The growth aligns with the growing consumer

needs and also health awareness.

Some interesting ingredients within above claims are CLA, L-carnitine and phase-2 for slimming purpose. Fiber and probiotic are always favorite ingredients for digestive health. Phytosterol and oat beta glucan already well accepted in many countries for heart health claim with their recognition in FDA. For immunity, the use of colostrums, lactoferrin, or herbal such as Echinacea is on the rise. Other functional ingredients are getting popular as well for instance antioxidant activity from mangosteen, pomegranate, grapeseed extract, green tea catechin (EGCG). Beauty drinks with collagen, hyaluronic acid and vitamin C also increase in acceptance.

The target market for

these functional health products, according to Mintel GNPD database, 47.73% are mostly for children age 5-12 years old. Female are the second big target with 34.09%. The rest are male, seniors, babies & toddlers. Children are by far very exciting market with its big potential customer mostly in juice drinks category.

Natural concept The concept of back to

nature is also pursued by consumers. The goodness of fruit and vegetables grown naturally without pesticides also induced the popularity of organic fruits and vegetables. In Europe and America, natural colors replace synthetic colors in most products, especially when the products consumed by children. Natural sweetener is also emerged with the


presence of stevia and lo han kuo extracts. However it’s not that simple to change to natural ingredients especially when talking about colors since most of natural ingredients are by far has more issue to product variation, solubility, stability and more expensive compare to synthetic ingredients. Natural sweetener also has issue on taste acceptance due to its lingering and bitter aftertaste.

Considerations Concerning the inclusion of functional ingredients to beverage, there are several challenges that need to be taken care off. These challenges among others are taste, interaction with other ingredients, availability of nutrients and stability towards processing condition and also packaging and distribution. With increasing health awareness, consumers want to take more control over nutrition intake on their body. People want to take more products with positive image and healthy ingredients. On the other side, people would like to reduce unhealthy one. The downside of reducing something that tastes good such as sugar and introducing functional ingredients or herbs or intense sweetener that sometime taste unpleasant need to be overcome by the


use of taste modifiers. More ingredients that are functioned as taste modifiers are being introduced to the market. There are several kinds of taste modifiers, such as sweet enhancer, salty enhancer, umami enhancer, bitter masker, and mouthfeel modifiers. From those five, sweet enhancer, bitter masker and mouthfeel modifiers relates closely to functional beverage. Sweet enhancer works in a system where sugar usage are trim down. The objective is to increase the sweetness perception of our taste buds so that reduced sugar can be perceived as full sugar. To overcome bitterness, food manufactures can use bitter masker and bitterness can be hidden. Fullness sensation also can be brought by use of mouthfell modifiers. Creating healthy food that doesn’t sacrifice on taste will be easier with the use of these ingredients. Especially in RTD beverage that being heat treated, the availability of nutrients is a big concern. The amounts of nutrients and its interactions with other ingredients, and its sensitivity to process and storage have to be defined to know the availability of the nutrients. Heat sensitive ingredients such as vitamins, probiotic, DHA require certain handling. Losses

of vitamins due to heat and storage have to be calculated so that a certain overage can be added in the beginning. The amount of losses between each vitamin is different so that each vitamin has to be verified after process. But there are certain ingredients such as probiotic and DHA can’t withstand heat at all. Therefore, it needs to have aseptic dosing equipment so the ingredient is added after heat treatment, in aseptic condition directly to the packaging. Interaction between ingredients is very crucial to be checked in functional drinks. Sometimes there are ingredients which are highly reactive such as minerals like iron, copper. A selection towards the type of mineral which is non reactive, consideration on the bioavailability and also how it reacts with the other ingredients need to be carefully observed. Addition of functional ingredients will be different from one system to another. Different combination of ingredients also will act differently. Therefore a thorough evaluation and each country regulation and legislation on claims and the use of food additives has to be ensured so that the goal to create products that meet customer demand can be met.


Needed Vitamin A is the name given to retinol and

several related compounds with the same

biological actions. It is essential not only for

vision, but for almost all the functions of the

human body: the nervous system, the production

of new blood corpuscles, protein metabolism,

skin, mucous membranes, hormones,

the skeleton and the immune system.

According to Principal Expert, Head of Business, Human

Nutrition and Animal Nutrition, PT BASF Indonesia and ASEAN Head Human Nutrition-Indriani Gunawan, vitamin A deficiency is a serious problem in more than 70 countries around the world. “People affected by this form of malnutrition can go blind and more easily contract infections like measles or diarrhea because of their weakened immune

Vitamin AFortification

still

system,” said Indriani. The World Health Organization (WHO) estimates that 140 to 250 million children under five years of age are suffering from vitamin A deficiency worldwide. Women with malnutrition are also at much greater risk of dying during pregnancy or childbirth than women with a sufficient supply of vitamin A. Vitamin A deficiency (VAD) in children remains a challenge for governments in developing countries, including Indonesia.

is

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VAD is the largest cause of preventable blindness worldwide, and takes the lives of 15,000 – 20,000 children each year in Indonesia alone. Indriani also explained that the consequences from vitamin A deficiency have been devastating. For instance, when nutritional- deficient children are compared to healthy children, the former show a significant level of impaired growth, more serious diseases and are at a higher mortality stake, or insufficient school performance. “Children that are not provided with appropriate nutrition may become intellectual low-performance adults”. Vitamin A deficiency also has been detected largely in woman groups and may be the cause of a great number of infant mortalities. Initial

symptoms include sensitivity to light, abnormal eye dryness (xerophthalmia) and impaired adjustment to the lack of light (night blindness). In advanced phases, ulcerations are caused to the conjunctiva, which occasionally lead to a complete blindness, particularly affecting small children.

Source of Vitamin A Vitamin A is limited to animal-based foods, such as liver, butter, egg yolk, whole milk, cheese and fortified margarine. As it is fat soluble, vitamin A is restricted to this component and, therefore, skimmed, lean and low-fat products contain just a small quantity of vitamin A compared to regular foods. Vegetables do rarely contain vitamin A precursors, carotenes. Plant-based foods that are rich in provitamin A carotenes include: yellow vegetables, such as pumpkins, apricots and squashes; broccoli; yellow fruit, such as apricot, mango and peach. “The most important objective is to ensure a long-term supply of food containing vitamin A. Vitamin A can only have a sustainable effect if taken regularly in small doses. A single dose of vitamin A capsules provides only short term benefits,”

Indriani Gunawan, Principal Expert, Head of Business, Human

Nutrition and Animal Nutrition, PT BASF Indonesia and

ASEAN Head Human Nutrition


Indriani told to FOODREVIEW magazine. Therefore, fortifying staple foods such as oil, sugar and flour, which are consumed by the population regularly and in sufficient amounts offers a possible medium- to long-term solution. Fortifying staple foods with specially encapsulated vitamin A can protect people in developing countries from blindness. People need only a small amount of vitamin A and therefore tiny amounts are already sufficient to fortify food. One kilogram of fortified flour, for example, contains only three to five milligrams of vitamin A. In the industrialized countries, almost everyone has access to foods rich in vitamin A, such as deep sea fish and meat. To prevent overdosing, vitamin fortification of foods is therefore subject to strict regulation. In the emerging and developing countries, the dosages of the vitamin in food are determined in close liaison with the various health agencies. Only those foods are considered suitable which, either because of their high calorie content or volume, are not likely to be consumed in excessive amounts. For example, it would be necessary to consume about 750 milliliters of edible oil or 2 kilograms of flour daily for several weeks to cause an

overdose. In the Food Fortification initiative, the addition of vitamin A is estimated to cover one or more affordable staple foods that are largely consumed by the population at risk of malnutrition in each country. Most common foods fortified are flour, cooking oil, margarine, milk, sugar and rice. It is paramount of importance that a previous study on per-capita consumption is carried out with a view to looking at what types of food should be fortified, thus adjusting to the nutritional intake of each population/region. In Indonesia, vegetable oil has been chosen because a consumption survey showed that almost all people in Indonesia consume vegetable oil every day in a more or less constant amount. Sugar and wheat flour is not consumed at a constant daily intake and it varies from region to region and from one social group to the other. The Government of Indonesia, together with partners, has been conducting a pilot project on cooking oil fortification with vitamin A in Makassar. The pilot project result has shown that fortified vitamin A in unbranded palm oil through small scale fortification was technically feasible, acceptable and proven to be beneficial in increasing vitamin A (retinol serum) status

among the school children in Makassar. As a follow up to the Makassar small scale project, the Government of Indonesia is planning to scale up the project to a regional and national level. There are two group of vitamin A fortificant. The first group is powder forms of vitamin A used e.g. in sugar, flour or supplements. These products are starch encapsulated so as to offer robust stability in the given foods, during storage and throughout food preparation. The second group is oily forms of Vitamin a used for liquid milk


or edible oils. “High quality vitamin A remains very stable during even deep frying and is highly bio- effective. Low quality vitamin A may degrade during storage or food preparation, this is why quality assessments in production and at market level are so important for the effectiveness of fortification programs,” explained Indriani. Some of the foods are technically better suited for fortification with the oily vitamin A, such as edible oils. But oils do not like minerals, as for example iron may cause

rancidity. Such micronutrients are then often carried by flours or other foods complementing oil fortification. On top, supplements or complementary feeding is used for hard to reach target groups, which do not have access to processed and packed fortified foods, e.g. the rural poor, children or people in emergencies. Stability in cooking oil is very good. Studies conducted in Indonesian and other countries show that heat stability of vitamin A is very good. For example, after using the same

oil for frying 3 times, 60-80% of the vitamin A is still there - depending on the type of food. Further, in many countries the content of vitamin A and the contribution to the recommended daily intake must be part of the labeling. In the opportunity of claiming a certain health effect, e.g. vitamin A promotes health, or supports the full function of the immune system and eye sight, is handled quite differently country by country. Fri-09


TrendsSPORTS DRINKSin

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Q: What are the key trends in the sports drinks market today?

Sports drinks are playing an increasingly important role today.Today’s athletes as well as active people are eager to learn more about the types of drinks that can help improve their overall performance. To supplement their tough training regimen, they are looking out for sports drinksthat give them the energy to go even further in their sport.

For these sports people, it is essential to supplement their training with the right nutrition before, during and after their exercisesto increase their wellbeing. Carbohydrates are central

Koen Van Praet, Managing Director

BENEO Asia-Pacific Pte Ltd

to sports and exercise performance. According to modern dietary guidelines, an average personshould obtain about 55 to 60 percent of daily energy from carbohydrates, equivalent to 8g per kg of body weight . Athletes rely on carbohydrates because they are easily available to provide the essential source for physical performance – glucose. In cases of endurance exercise lasting more than one hour, sports drinks with 6 to 8 percent carbohydrates should be consumed in amounts of 800 ml per hour.

Q: What role can the carbohydrate choice with sports drinks play?

Carbohydrates are undoubtedly important in sports.Most popular sports drinks contain high glycaemic carbohydrates like maltodextrin, glucose syrup and sucrose. They release glucose into the bloodstream at a fast rate, which can result in large spikes and drops in blood glucose levels – not an ideal situation for athletes.

Two aspects are important to understand the interplay in this. Firstly, carbohydrates consumed with foods or sports drinks are used first

in the energy supply to the muscle, simply because this allows the body to save its own carbohydrate and fat reserves for times when no “external” sources are available.

Secondly, the rate of glucose supply from those drinks determines the extent to which mobilisation and utilisation of internal sources are suppressed. This means that carbohydrates providing fast glucose to the body lead to a more extensive suppression of fat utilisation.

Q: How are BENEO’s products used in sports drinks?

BENEO’s PalatinoseTM is derived from pure beet sugar and is also found in honey and sugar cane as a natural component. With a mild sweetness, its sensory profile is very similar to sugar, without any aftertaste. The advantages of PalatinoseTM become more evident in sports drinks as a “slow release” carbohydrate which provides its carbohydrate energy more steadily over a longer time, allows the body to maintain a higher level of fat utilisation in the fuel mix to the muscles. In endurance exercise, a higher


contribution of fat oxidation is said to have a glycogen sparing effect and thus a beneficial effect to enhance endurance performance.

In addition, sports drinks produced with Palatinose™ maintain a constant osmolality even in acidic and pasteurised beverages – no matter if they are isotonic, hypotonic or hypertonic. This means the amount of solute particles of salt, minerals or protein remains stable during the complete shelf life. With PalatinoseTM,new and modern concepts of a sports drink are possible, providing prolonged energy with a mild and natural sweetness.

Q: What is the science behind this? Q: What research is there to back this up?

To understand the science behind it, the relative importance of carbohydrateand fat oxidation to fuel active muscles during exercise and the influence of additional carbohydrate intake on this need to be considered.

A recent meta-analysis concluded that carbohydrate supplements with an appropriate composition and

administration can potentially offer significantly improved endurance performance. Exercise involves powering muscles with energy from carbohydrates, mobilised from the body’s own sources (e.g. glycogen), or fat from fat reserves. Particularly during intense exercise, the preferred substrate for energy conversion is carbohydrates because of their more efficient energy supply. However, glycogen stored in muscles and liver is limited to about 1,750 kcal.

During prolonged endurance exercise at high intensity levels, these stores get depleted and are then no longer sufficient to support endurance activity at high intensity. In contrast, body stores of fat are large (around 80,000 kcal), but the conversion of these into energy is much slower than that of carbohydrates. Theoretically, based just on carbohydrate stores, the average athlete exercising at approximately 75 percentof his maximum oxygen uptake (75% VO2 max) could last only about 80 to 100 minutes before glycogen depletion occurs, followed by a drop in performance. However, in practice, athletes are capable of much longer endurance

events, such as marathons. The challenge is to use the body’s fat reserves to a greater extent in the fuelling of the muscles.

A study at Freiburg University investigated the impact of different carbohydrates on exercise performance. It looked at how the differences in fat oxidation during exercise could influence endurance performance as result of delayed glycogen depletion in trained athletes. Athletes started by consuming a carbohydrate drink before anendurance exercise. This exercise period was followed by a time trial test to assess endurance performance. On one day, the athletes consumed a drink with maltodextrin;on another day, the same athletes consumed a drink with Palatinose™ (cross-over study design). The results showed that the participants demonstrated a sustained blood glucose response and lower insulin levels, leading to higher fat oxidation rates during the endurance exercise, after having consumed the drink with Palatinose™. Moreover, the athletes were able to perform at least equally well, if not better, with the PalatinoseTM drink compared


to the maltodextrin drink.Q: Can Palatinose™ help athletes manage their weight as well?

Boosting fat oxidation may also be important for those wishing to maintain a healthy body weight and body composition. According to the World Health Organisation (WHO), obesity is a major issue in Southeast Asian countries with obesity rates running at approximately 30 percent for Malaysia, 26 percent for Singapore, and 19 percent for Thailand.

Various studies have established that Palatinose™ increases the proportion of energy derived from fat in overall energy consumption. This applies both to athletes and to those leading less physically active lives. While

the energy balance (the ratio of calorie intake to calorie expenditure) is important, Palatinose™ does not increase the basal metabolic rate, i.e. the amount of energy expended when a body is at rest. Palatinose™ acts by increasing the fat burning rate, or the proportion of overall energy production that comes from fat oxidation. An increased fat burning rate means that active consumers can draw on their carbohydrate reserves for longer, and at the same time, burn fat more effectively.

The results indicate that Palatinose™ can play a decisive role in weight management. While playing sport or taking part in exercise, athletes can derive a dual benefit from the functional carbohydrate– energy in the form of glucose is available for a longer period during endurance sports, while a greater proportion of energy can be released from

body fat. This prevents total depletion of carbohydrate reserves, enhances endurance and contributes to an athletes’ performance when active.

Q: Do sports drinks really have an impact on sports performance?

In addition to the intense training, maintaining their diets and also preparing their minds for the next competition, endurance athletes can look to sports drinkswhich are more specifically targeted to their needs and thus have the potential to further boost their performance levels. However, their importance and key benefits lies beyond what’s in the bottle. Learning more about the ingredients that go into the drink can help them make informed decisions and choose the sports drink that will truly help them go the distance.


PROCESSING OF BEVERAGES

By Purwiyatno Hariyadi

Hot fill process for beverages is a proven and recognized method

for filling of high acid foods (pH less than 4.6) that will be shelf stable at ambient temperatures. As the name implies; hot fill process is a food processing where product is filled into the finished containers and capped the container when they are still hot, and then cooled. The question is; how hot is hot fill process. In this case, “hot” is characterized by temperature that is high enough to assure that all product in the container is at or above the minimum prescribed when the closure (lid) is applied. This is important to provide a product free from microorganisms capable of growing in it at ambient storage. This technology is very simple; and is currently used extensively in the beverage industry. In practice, product is heated (in a heat exchanger), sent to the filler hot, and then filled into container, capped, and the container is

then inverted (turned upside down) for 3 minutes and then may be cooled. Inverting the container is needed to make sure that the inner surface of the closure is exposed to the “hot” temperature for decontamination or microbial inactivation. Applying closure at high temperature is a critical step. Following the closure, cooling of the product will create a vacuum inside

Figure 1. Processing steps of hot-filling process

HOT-FILL

the container; providing an anaerobic condition unfavorable for aerobic microbial growth. As suggested earlier, hot fill processing is a popular processing method for beverage industry; since it is a simple and an inexpensive technology; especially for high acid foods and beverages. Basic steps of a hot-fill processing of beverages is illustrated in Figure 1. Since hot filling is always followed by

46

technology


(in-container) holding process then many literatures also name the process as hot-fill-hold processing. Thermal Preservation Effects of Hot Fill Process. Hot Filling has been applied to successfully extend the shelf life of beverage products, such as fruit and vegetable juices, nectars, soft drinks, enhanced water, and RTD teas, at room temperature. Efficiency and effectiveness of hot fill processing is first determined by the thermal processing prior to filling. As we can see from Figure 1, the product should be heated to 90-95oC for about 15-30 seconds; depending on pH value and other microbial factors. The hot product is then filled into the container, holding and then cooling by conduction

takes place. Temperature profile of product thermally processed by hot filling as compared to cold filling and aseptic processing can be seen in Figure 2. To assure the effectiveness of hot fill process, then it is required to have a proper control of the product as well as the hot fill process, including decontamination process of the container and closure. Beside microbial parameter/criteria of raw material; critical aspect need to be controlled is pH value of the product. Value of pH is an important factor in the processing of many foods, especially when a thermal processing is applied for the purpose of inactivating organisms. Consequently, monitoring of pH during production runs must be made regularly; using a proper standardized pH meter. It is

important to be stressed here that the equilibrium pH of the food after processing that is of particular importance. Hot fill processing parameters to be controlled properly are heating process, especially temperature (Thold) and time (thold) at holding tube or holding cell, temperature of filling and capping (Tfilling), in-container holding time (t). For the same temperature-time process parameters, pasteurization value of heat process experienced by the product is depend on the container dimensions. Filling temperature is very important in minimizing process time and ensuring adequate pasteurization process. It was reported that for hot fill process parameters described above was enough to ensure adequate shelf stability. For hot fill hold procedures of fruits with a pH value lower than 4.0, the National Canners Association recommends the following process: a filling temperature higher than 85°C followed by can sealing and 2 min immersion in steam or water at 88°C before cooling. Guidance from Food Science Australia suggested that in most cases the product temperature when hot filling should not be less than 85°C and preferably between 90° and 95°C. The container is closed and then inverted or turned on its side for 2 or more minutes prior to cooling. Where possible foods are processed below pH 4.0 with extended processing times

Figure 2. Temperature profile of product thermally processed by hot filling, cold filling and aseptic processing.


recommended for products above that pH. Hot fill process also effective in reducing oxidation deterioration of product. As we are aware, one of the most damaging effects resulting from oxygen activity in beverages is the oxidative degradation of vitamin C. Oxidation reaction is also closely associated with flavor changes and discoloration of the beverages during storage. Proper hot fill processing will also create natural de-aeration, generating an internal vacuum within the container after cooling. In addition to inhibiting microbial growth, vacuum condition also prevent oxidative damage; so that the hot filled products are generally shelf stable at ambient temperature. To assure total elimination of oxygen; hot fill technology is now also equipped with nitrogen gas flushing at the container headspace before the capping process.

Packaging for Hot Filled Beverages Traditional packaging for hot filled beverages is usually made from steel cans, glass bottles and jars. This type of packaging material are selected for beverages because of their best oxygen barrier properties. Steel cans, glass bottles and jars is very thermo-stable; so that filling temperature can be done at higher temperature; usually between 90 to 98°C, follow by holding time for 2-3 minutes before the container is cooled in a cooling tunnel. Preheating of glass bottles is necessary before filling in order to reduce the risk of glass splintering. Prior to closure the headspace of the container (can, bottle or jar) may be flushed with steam. Steam flushing is intended to create vacuum, reduces the oxygen content of the neck space and lowers the recontamination risk. Nowadays, popular

packaging material for hot filled beverage products is PET, polyethylene terephthalate, a plastic resin and a form of polyester. Manufacturers of hot filled beverages use PET plastic for its container due to its strength, thermo-stability, transparency, and price. Furthermore, another advantages for PET is lightweight, resealable, shatter-resistant and recyclable. Thermo-stability of packaging is critical for hot fill processing; since filling need to be done at high temperature; capable of causing distortion or deformation of bottle used. As described earlier, the hot filling generates an internal vacuum within the container (PET bottle) after cooling. This is due to, especially after cooling, the shrinkage of the liquid beverage (by 3% to 4%) coupled with condensation of water vapor in the headspace. Vacuum created by proper hot fill process may reach of up to 0.5 bar (7 psi). consequently; the tightness of closure is very crucial to maintain the vacuum and to avoid post contamination. Recently, special PET technology is specifically developed for hot fill processing, as a PET preforms made from special resins, heated to a higher temperature and blown into hot blow molds in order to reduce shrinkage and more thermo-stability.

Figure 3. Integration of continuous system of pasteurization for hot fill processing.


TREND OF BEVERAGES PACKAGING

Call for Convenience

by Henky WibawaDirector

Indonesian Packaging Federation

The soft drinks market has been showing good

growth in most regions of the world in

the recent years.

50

technology


The move away from alcoholic drinks and the relative inconvenience

of prepared drinks have caused a major move to ready-to-drink packaged cold as well hot served beverage market, which are deemed to be most suitable for refreshment ‘on the go’ as part of today’s busy lifestyles. The market for single-serve drinks suitable for impulse purchase for immediate consumption or for planned purchase, probably in multipacks form, for later use, is tending to grow ahead of the market as a whole.

Spotlight on PackagingPackaging has come into the

spotlight as a viable marketing tool – in part, because former go-to disciplines like TV advertising have faltered. Packaging has historically been underleveraged. But increased competition from store brands is also causing more marketers to give their packaging a closer look.

Packaging that helped create unique brands

Shelf clutter is nothing new. But so many similar products in crowded, over-merchandised categories and across multiple retail channels only serve to increase the risk that some will come to be viewed by customers as commodities. Whether you believe that perception to be true of your own brand or not, you have to agree the situation presents a unique challenge to marketers and design consultancies. Faced with perceived product parity, you’ll find that it becomes even more critical that your packaging communicates your brand’s unique selling proposition, no matter how subtle. In such instances, brand assets that evoke an emotional response are most likely to succeed. Indeed, packaging that satisfies the consumer’s intellectual demands, and meets specific emotional needs, helps to cement a satisfying relationship with your customers and eliminates the likelihood that they will, in their own minds, commoditize your brand. Call for Convenience

Many convenience products are sold under ambient conditions. Here tin and aluminum cans are still dominant. However, as canned products are generally not associated with quality or

freshness, beverage producers look for alternatives. Stand-up pouches are a possible candidate but have some disadvantages. Due to their conical shape, they cannot be stacked efficiently on shelf. On the other hand, flexible packaging like the multi-layer pouch is well suited for retorted or aseptic processing, and can be kept on an ambient shelf for up to two years with lowest manufacturing cost.Another substitute for cans is the carton pack from Tetra Pak and SIG Combiblock.

PET has proved to be the shooting star in the beverage market. After carbonated drinks, tea and juices are increasingly filled in this light and unbreakable material. The trend towards on-the-go consumption has given an enormous impulse to consumption of beverages like lemonades, drink water and sport drinks in half liter or smaller bottles. The application


of high barrier layers or multi-layering solutions can enhance the barrier properties of PET to an acceptable level. By plasma coating the inner surface of a PET bottle with a very thin, clear layer of silicon oxide, PET gains more glass-like properties. The risk of oxygen degradation in PET bottles can be further reduced using closures with oxygen scavengers. These contain an active material, for example sodium sulphide, that neutralizes any residual oxygen that remains in the top space after filling or enters the bottle during storage. In combination with coated or multi-layered PET bottles, maximum protection can be offered to functional drinks, which

FEATURE DESCRIPTION

Rapid• self-heating• self-chilling

Portable • has clip for attachment to bagProtected • shatterproofPortioned • for example, 100 calorie packsNo mess • hand-held tubesCrush resistantFit specific spaces • car cup holdersCompact • for example, handbag-sizedUseful • sports click capLightweight • easy-grip textureEasy-to-use

Reasealable


often contains ingredients like vitamins and complex organic compounds or probiotics that are sensitive to oxygen, especially when exposed to UV light. As these health products are premium priced and the functional drinks market is expected to boost in the next few years, a bright future lies ahead for advanced PET packaging, including innovative closure systems.

Specially designed products and packaging can reduce problems and make on-the-move consumption more appealing to consumers who perceive it to be inappropriate.

The following table lists attributes that manufacturers have already included in their products. (Source: DATAMONITOR)

Asias’s MarketThe Asian way of business

has its own challenges but offers greater opportunities for players who are committed and have long-term goal in Asia. Knowledge about numbers and packaging for Asians, which includes dragons in a red and golden color wrapping, may sound a little queer to the Western exporter but that’s the appeal for the Asian

Chinese and could help boost sales by this mere change in color and logo. For example, it is best to avoid using triangular shapes in Hong Kong, Korea, or Taiwan, where the triangle is considered a negative shape.

Indonesia Food Labeling Regulations require that the producer or importer is obliged to label “Halal” on food products that is permitted for consumption by Muslims and is also responsible for correctness of these statements.

The growing demand for beverages in Indonesia:


Microbiological Quality and Safetyof Fruit Juices

Ratih Dewanti-HariyadiFaculty member at the Department of Food Science and Technology and researcher at di SEAFAST Center Bogor Agricultural University; member of the International Commission on Microbiological Specification for Foods (ICMSF)

Fruit juice may be directly extracted from fruit(s) or obtained from the

reconstitution of fruit(s) concentrate. In industrial application, fruit juice drinks must contain at least 20% of the fruit juice.

In general, fruits and fruit juices have low pH (2.0-4.5) due to their high organic acid content, although somefruits have higher pH, for example:cantaloupe (pH 6.2-6.5), honeydew (pH 6.3-6.7), squash (pH 5.0-5.4) or watermelon (pH 5.2-5.6). Spoilage fruit juices are generally resulted from

Fruit juices are “non fermented, but fermentable

liquid from edible parts of sound, appropriately

mature and fresh fruit or fruits maintained in fresh

condition by physical means or other

suitable treatments”.

the growth of acid tolerant bacteria, yeasts or molds that are sensitive to pasteurization.Fruits and fruit juice has been traditionally assumed as low risk foods. Recently, however, fruits as well as fruit juices have been acknowledged as “emerging vehicles” for foodborne illnesses due to bacterial pathogens, protozoa and viruses. Increase in the consumption of fruits or fruit juices possibly contribute to the increase in the number of reported foodborne disease outbreaks linked to fresh fruit and fruit juices.

Microbiology of Fruit Juice

The type of microorganisms in fruit juice is greatly influenced by the types of microorganisms in the respective fruits. For unpasteurized fruit juices, presence of high level of microorganisms in the raw materials, i.e. the use of inferior quality of fruits will results in early detection of spoilage. The quality of water added or used for reconstitution of fruit juice concentrate also influences the quality and safety of thejuices.

Fruits commonly carry mold, yeasts and bacteria.

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safety & quality


notably,preservative resistant yeast Zygosaccharomyces bailii. This yeast is acid tolerant, xerophillic, extremely resistant to weak acid preservatives and produces carbon dioxide that may lead to distortion or leakage of can or bottles. To a lesser extent, Gluconobacter, Acetobacter and Lactobacillus, Leuconostocare also found to cause fruit juice spoilage. Meanwhile, Propionibacterium cyclohexanicum has been isolated from deteriorated orange juice.These spoilage microorganisms are readily inactivated by pasteurization, thus they are more problematic in unpasteurized fruit juices.Pasteurized or heat treated juices, however, may become spoiled by a thermoacidophillic bacteriaAllycloclobacillus acidoterresis. The outgrowth of Allycyclobacillus is influenced by oxygen; type of product and residual spore level after heat treatment Contamination of this strictlyaerobic spore formingbacterium in fruit juice produces off-flavors and visible growth.

Potential HazardsIn addition to quality

issue, growth of mold may pose health risk. Bissochlamys, Penicillium and Aspergillus are of concern since they can produce mycotoxin patulin in apple juice. Meanwhile, A. niger and A. carbonariusare found to produce other mycotoxins, i. e.

ochratoxins, in grape juice. P. expansum, for example, is the most commonly found mold that producespatulin in apple juice. This mycotoxin is a suspected to have carcinogenic properties although has low toxicity to human. A provisional maximum tolerable daily intake (PMTDI) of 0.4 μg/kg body weightfor patulin has been established by JECFA in 1995. Currently the limit for patulin in apple juice has been set at 50 μg/kg (50 ppb) by various regulatory agencies such as Codex Alimentarius Commission, US Food and Drug Administration and the Indonesian National Agency for Drug and Food Control (NADFC). Ochratoxins, consisted of ochratoxin A and B, are commonly found in cereals but could also be present in coffee, wine, and grape juice. Ochratoxin A has been shown to be nephrotoxic (toxic to kidney), hepatotoxic (toxic to liver), teratogenic (causing malformations of an embryo or fetus) and immunotoxic (toxic to immune system) to several species of animals, also carcinogenic in mice and rats and causing tumors of the kidney and liver. The European Union as well as the Indonesian NADFC has set a limit of 2 ppb of ochratoxin in grape juice.

Unpasteurized fruit juices that do not receive heat treatment may be

Additionally, wounds as a result of insect bites or other physical effects can attract the above microorganisms. The main microorganisms in fruit are originated from soil, for example heat resistant mold Byssochlamys. Most microorganisms inhabit the surfaces of fruit; however, some Gram-negative bacteria can be found within the fruits, e.g. Pseudomonas, Xanthomonas, Enterobacter and Corynebacterium. Duringstorage or distribution, spoilage microorganisms known as market diseases are commonly found, for example Erwinia carotovora that causes soft rot as well as Alternaria and Aspergillus niger that trigger black spots. Yeasts commonly found on the fruit surfaces include Saccharomyces, Hanseniaspora, Pichia, Kloeckera, Candida and Rhodotorulla. In fruits, yeast population can range from 1000 CFU/g (in sound apples) to 10 million CFU/g in spoiled ones.

Spoilage of Fruit JuiceDue to their low pH

and sugar content, spoilage of fruit juicesisgenerally caused by yeast and to a lesser extent, lactic, acetic and propionic acid bacteria. Various sugar fermenting yeasts (Debaryomyces, Dekkera, Hanseniaspora Pichia, Zygosaccharomyces)can be found, and most


contamination by pathogens such as vegetative bacteria, parasites or viruses from human, water and equipment. Salmonella, E. coli O157:H7, Norovirus and Cryptosporidium are the most commonly encountered. Pasteurization is commonly used to reduce the microbial load and inactivate pathogens in fruit juices. Depending on the initial microbial load, various temperature-time combination can be appliedto achieve a 5-6 log cycle reduction of the microorganisms while it still maintain the nutrient content in the fruit juices.

Outbreaks Related to Fruit Juices

Unpasteurized juices are frequently associated with foodborne outbreaks. Although mycotoxinsmay be found in fruit juices (patulin in apple juice and ochratoxin in grape juice), almost all of the reported outbreaks were due to pathogenic bacteria, parasite or viruses. Apple, orange, guava, watermelon, acai, mamey and mixed fruit juices have been reported to cause outbreaks worldwide. Other products linked to outbreaks are reconstituted juices and frozen puree or pulp. Freezing is known to decrease only about 2 log cycle of bacteria, thus it is not an effective means of pathogen elimination. Inadequate sanitation of the

equipment (blender/juicer) and presence of pathogens in water used for reconstitution have been attributed as factors associated to the above outbreaks.

Rarely, fruit juice outbreaks have occurred due to Salmonella Typhior Shigella, which are indicative of poor personal hygiene. Noroviruses notably are the most commonly found virus to cause infection, while Trypanosoma and Cryptosporidium are protozoa associated with fruit juice. Bacterial pathogens often contaminate and thusmost commonly associatedwith foodborne infections due to juices are Salmonella and Escherichia coli O157:H7. While most pathogens in fruit juice do not cause fatality in the outbreaks, E. coli O157:H7 does. In addition to bloody diarrhea, this group of E. coli has been reported to cause other sequellae such as kidney failure (hemolytic uremic syndrome) thus can be fatal. A summary of foodborne outbreaks due to fruit juice is presented in Table 1.

Control of Microbiological Quality and Safety Control of Fruit Juices

Although foodborne outbreaks related to the consumption of unpasteurized fruit juice are often reported, it is possible to produce safe fruit

juices. The control has to be placed along the production line starting from the receiving of fruit as the major raw materials. Only fruits produced with Good Agricultural Practices, appropriately mature and sound can be used. Sorting must be done to remove damaged and spoiled part of fruits. Trimming out of rotten apple for making apple juice, for example, has been reported to reduce 90 percent of patulin. Refrigeration is a must and length of storage should be limited. Several guidelines for good hygienic practices in the production of unpasteurized juices are available elsewhere.

Properly pasteurized fruit juices are generally considered as safe and very rarely associated with foodborne disease outbreaks. To reduce the use of heat, weak acid preservatives (citric acid, benzoic acid, sulfur dioxide or their combination) are generally added. In addition, refrigeration at 5oC or lower has to be applied to control spoilage microorganisms that survive pasteurization.Recently a new technology, i.e. high pressure processing has been demonstrated to inactivate microorganisms in certain fruit juices equals to pasteurization while maintaining their flavor since no heat is applied. Pressurization at 600 MPa, 20 8C for 60 s reduces the initial bacterial count of 7.8


log/ml and yeast count of 4.8 log CFU/ml in orange juice to below the detection limit. The process also inactivates 7 logs of Salmonella(Bull et al. 2004).

Reading Materials :Bull MK, K Zerdin, E Howe, D Goicoechea, P Paramanandhan, R Stockman, J Sellahewa, EA Szabo, RL Johnson, CM. Stewart. 2004. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Tech. 5 :135–149

Codex Alimentarius Commission. 1995. Codex Stan 193-1995 General Standard Contaminants and Toxins in Food and Toxins in Food and Feed. www.codexalimentarius.net/input/download/standards/.../CXS_193e.. Accessed March 16, 2013

Danyluk MD, RM Goodrich-Schneider, KR Schneider, LJ Harris and RW Worobo. 2012.Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2010. FSHN12-04, Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida.

ICMSF (International Commission on Microbiological Specification for Foods). 2005. Microorganisms in Food 6 : Microbial Ecology of Commodities. Chapter 13 Soft Drinks, Fruit Juices, Concentrates and Fruit Preserves. Kluwer Academic/Plenum Publishers, NY. pp 544-568

NADFC (National Agency for Drug and Food Control/Badan Pengawas Obat dan Makanan Republik Indonesia). 2009. Peraturan Kepala Badan Pengawas Obat dan Makanan No HK 00. 06. 1.52. 4211 tentang Penetapan Batas Maksimum Cemaran Mikroba dan Kimia dalam Pangan. Jakarta, Indonesia

US Food and Drug Administration. 2001. Patulin in Apple Juice, Apple Juice Concentrates and Apple Juice Products. http://www.fda.gov /Food /FoodSafety/ FoodContaminants Adulteration /NaturalToxins/ucm212520. htm. Accessed March 16, 2013

Type Product Pathogen Year Location Venue Cases (death)

Acaiunspecified Trypanosoma cruzi 2004 Brazil Retail 27

unspecified Trypanosoma cruzi 2007 Brazil Retail 25

Apple

unpasteurizedSalmonella Typhimurium

1974 US (NJ)Farm, small retail

296

unpasteurizedEscherichia coli O157:H7 (suspect)

1980 Canada (ON) Local market 14 (1)

unpasteurized E. coli O157:H7 1991 USA (MA) Small cider mill 23

unpasteurized E. coli O157:H7 1993 USA (ME) School 213

unpasteurizedCryptosporidium parvum

1996 USA (NY) Small cider mill 31

unpasteurized E. coli O157:H7 1996 USA (CT) Small cider mill 14

unpasteurized E. coli O157:H7 1996 USA(WA) Small cider mill 6

unpasteurized E. coli O157:H7 1996Canada (BC), USA(CA,CO,WA)

Retail 70 (1)

unpasteurized E. coli O157:H7 1997 USA (IN) Farm 6

unpasteurized E. coli O157:H7 1998 Canada (ON) Farm/home 14

unpasteurized E. coli O157:H7 1999 USA (OK) NR 25

unpasteurizedC. parvum Escherichia

2003 USA (OH) Farm/retail 144

unpasteurizedE. coli O111 and C. parvum

2004 USA (NY) Farm/home 212

unpasteurized E. coli O157:H7 2005 Canada (ON) NR 4

unpasteurized E. coli O157:H7 2007 USA (MA) NR 9

unpasteurized E. coli O157:H7 2008 USA (IA) Fair 7

unpasteurized E. coli O157:H7 2010 USA (MD) Retail 7

Guava unspecified T. cruzi 2007 Venezuela School 103 (1)

Mameyfrozen puree S. Typhi 1999 US NR 19

frozen pulp S. Typhi 2010 US Retail 9

Mixed fruits

unspecified Shigella sonnei 2002Canada, USA, UK, British West Indies

Resort 78

Acai, sugar cane

T. cruzi 2006 Brazil NR 94 (6)

Acai, banana, strawberry, sugar cane

Hepatitis A 2007 USA (FL) Food service 3

Orange

unpasteurized Enterotoxigenic 1992 IndiaRoadside vendor

6

unpasteurizedSalmonella Gaminra, Hartford and Rubislaw

1995 USA (FL) Retail 63

unpasteurized Shigella flexneri 1995 South Africa Restaurant 14

unpasteurized Virus suspected 1996 USA Food service 2

unpasteurized S. Muenchen 1999 Canada, US Restaurant 423 (1)

unpasteurized S. Anatum 1999 USA (FL) Roadside stand 6

unpasteurized S. Typhimurium 1999 Australia Retail 405

unpasteurized S. Enteritidis 2000 USA (6 states)Retail and Food service

88

unpasteurizedS. Typhimurium, S. Saint Paul

2005 USA (23 states)Retail and Food service

152

reconstituted Hepatitis 1962 USA (MO) hospital 24

reconstituted S. Typhi 1985 USA (NY) hotel 69

unspecified Norwalk-like virus 1991 Australia airplane 3053

Watermelon home-made Salmonella spp 1993 USA (FL) Home 18

Table. Foodborne outbreaks due to juices*


in Food Processing

Water is main raw material for beverage industries. Even just

having simple chemical formula –H2O, water is also a potential

vehicle for disease agents, including microbiological, chemical, or

physical substances. Moreover, there are many contaminations to

the water source from farming, industry, and household activities.

Water Safety

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safety & quality


Water has many functions in food industries. In

primary production, it is used for irrigation, aquaculture, and livestock watering. Water also has important roles in food preparation or processing, mainly for ingredients, brines, transport medium; washing, rinsing, scalding, chilling; blanching, steam production, cooling; and cleaning, sanitation, or disinfection.

Many incidents show that water affects food safety critically. For example, drinking water in Canada caused outbreak of Escherichia coli. Indonesia government also found the same bacteria in some bottled drinking water in 2009, the bacteria concentration had investigated higher than the maximum national standard. The contaminated water

also becomes problem in food processing. In 2006, United Kingdom chocolate company suffered Salmonella contamination because of leaking of wastewater pipe in the production area. Another case happened in Israel, a cholera epidemic occurred because salad vegetable consumption from raw wastewater irrigated farm in 1970. In addition, Soderstrom et al (2008) informed that there was E. coli outbreak in Sweden. It was caused by contaminated lettuce consumption.

There are many sources of water contamination, from raw material, processing, distribution, storage, until end products. Raw material can be contaminated from human or animal faecal material. Irrigation system also may give negative effect to industrial water source, while there is


no good water management. Improper facilities in processing system such as pipe leakage, lack in cleaning, etc – may lead problem.

For the industries need, especially water which contact to the product or as raw material/ingredient, it is recommended to use potable water. It is defined as water meet requirement to drink.

Hazards To ensure the quality of water, World Health Organiza-tion (WHO) publishes water safety plans. It is adapted from Hazard Analysis Critical Con-trol Point (HACCP) systems to be guideline for food industry. The guideline explains four kinds of hazard that have to be concerned. They are biological, chemical, physical, and radiologi-cal hazards.

Biological hazardBiological hazard like

pathogens can occur from human or animal contamination,

including wildlife animal, from raw material to end of the products. The pathogens can be bacteria, viruses, protozoa, and helminthes. WHO also warns the hazard potency from non pathogenic microorganisms such as Asellus and Cyclops.

Chemical hazardWHO also presents

chemical agents that should be considered in any stages of processing. For example in reservoir storage, there is possibility contamination from flocculants, pH adjuster, etc. Table 1 shows some potency of chemical hazards in water supply systems.

Physical hazardPhysical components such

as gravel, sediments, etc, also affect water safety. Even, the sediment can form biofilms and metal films. In reservoir storage or pipe, this problem may happen. It will lead another problem in pathogen and chemical contaminations.

Radiological hazardRadiation should be an issue

to ensure safety of water. The contamination can arise from mining industry, radioactive material from industries, or naturally formed in water source.

It is impossible to make water in zero risk of contamination. But industry can minimize the risk by controlling the potency of its source. The list of possibility can be helpful. It is combining with the risk level. So, industries can organize their priority to handle and find the solutions. Fri-09

ReferenceILSI. 2008. Considering water quality for use in the food industry. www.ilsi.org.ar/index.php?com=descarga&que=publicaciones... Downloaded February, 23.

WHO. Understanding the hazards and threats. www.who.int/water_sanita-tion_health/dwq/wsp170805chap5.pdf. Downloaded February, 23.

Table 1. Chemical hazards that may contaminate water supply systems

Source: www.who.int/water_sanitation_health/dwq/wsp170805chap5.pdf

Satershed/catchment Reservoir storage Water treatment processes Distribution

NitrateArsenicFluoridePesticidesOther heavy metalsOrganic toxicantsHerbicidesRodenticides

Algal toxinsCleanersLiner chemicalsLubricantsPesticidesHerbicides

FlocculantspH adjustersDisinfection by productsImpurities in treatment chemical

CopperLeadCleanersPetroleum productsLiner chemical


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