foodhq.world | April 2018 | Vol. XXXIV Issue 04 Previously
Create Healthier Ice Creams with Less Saturated Fats 06
The Key to Sustainable Agricultural 14
Rethinking Nuts: Seasoning Leads the Way 19
Agriculture in Lebanon: Advantages & Opportunities 30 5 TRADE DAYS ACROSS 11 HALLS 107,000 SQM >2,000 >55,000 >2,000 EXHIBITORS VISITORS HOSTED BUYERS
CONTACT US Mr. Panot Punyahotra Thai Trade Center, JOINTLY ORGANIZED BY Unit 264 The Galleria, Hyatt Regency Al Khaleej Road, Deira P.O. Box 1083 Dubai, U.A.E Tel: +9714 228-4553 [email protected] Issue Content April 2018 / Vol. XXXIV Issue 04 Intro 02 Opening Letter 03 Food Digest Ingredients Emulsifiers & Stabilizers 06 Create Healthier Ice Creams with Less Saturated Fats Packaging Bulk Packaging 08 Generating the Demand for Rigid Packaging Market Sustainability Sustainable Agriculture 14 The Key to Sustainable Agricultural Cover Story 10 Interview with a CEO 17 foodHQ Exclusive: Mysk by Shaza, the Latest Embodiment of Leisure Company Profile 19 Rethinking Nuts: Seasoning Leads the Way Logistics & Supply Chain Automation 22 Global Automation Market in the Automotive Industry Processing Frozen Food Processing 27 The Adoption of Healthy Frozen Meals on a Global Level Country Lebanon 30 Agriculture in Lebanon: Advantages & Opportunities F&B Vegan Cuisine 32 Vegan Friendly Alternatives 28 Top 5 Lists MENA Top 5 Chefs 35 Starred Chefs Hospitality Booking Trends 37 What’s New with Booking Trends? Departments 39 Interviews 41 Products & Services 44 Events Preview Info 46 Buyers’ Guide 47 Coming Events & General Info 44 48 Closing letter Cover photo courtesy of Bühler President’s View
Only the Finest Products Are Organic The organic food market has gained a lot of savory items over the past few exposure and is expected to continue booming in years. Shifting trend towards that manner mainly due to the health benefits that convenient packaging has offered are associated with its products. This awareness, ample scope for implementing fuels the demand for high quality organic products innovation in product packaging and launching and stimulates the need for improving organic multiple blends of flavored seasonings across farming. Consumers’ shift to healthier choices was various categories such as sauces, dips, dressings, evident in sales as organic fruits and vegetables and pickles according to Grand View Research. were in the lead of the market, and organic tea and coffee followed as the fastest growing products. Fruits and vegetables category has dominated the sales of organic food products; major products According to TechSci Research report, global include organic apples and bananas. Organic dairy organic food market is projected to grow at a CAGR market has grown in market size. Similar to dairy, of over 14 percent , during 2016-2021, on account organic meat, fish & poultry provide clear health of rising disposable income coupled with growing advantage over conventional counterparts which awareness among consumers about health has resulted in the growing demand. Organic bread benefits of consuming organically produced food. is the highest selling products within bread and Additionally, rising internet penetration, aggressive bakery segment followed by biscuits and crackers. marketing strategies by major companies and easy The fastest growing product category amongst all availability of these food products on the back of food items was organic tea and coffee and retail robust distribution network are projected to boost sales of other products such as organic rice, wheat, sales of organic food across the globe. About 43.7 pulses, oilseeds according to Ken Research. million hectares of agricultural land was under organic cultivation, which was managed by over This Issue! 2.3 million producers across the globe. Moreover, FoodHQ’s April 2018 issue covers the latest leading players operating in global organic food developments & happenings in the food industry, market are offering these products in environment including new innovations, products, services, friendly packaging to lure consumers. projects, interviews, and events. On page 17 celebrate the entry of The Shaza Hotels into the Growing popularity of organic products among ever-growing Dubai market that has one of the consumers, owing to the health benefits associated best performing hospitality sectors in the world. with their consumption, is estimated to drive the On page 32, meet the variety of options available demand. Moreover, regulatory support for the for vegans. Don’t forget to check our article on the improvement in organic farming is also anticipated top five world chefs, page 35. Additional stories to have a significant impact on the market with are also available, covering the latest activities of improved product quality. Rising ethnic diversity regional manufacturers, importers and exporters. across the world has contributed towards growing We love to receive your comments, suggestions or consumer preference for spicy flavors and feedback! Please send them to [email protected]
Rola Hamdan Ghutmi Editor-in-Chief
CPH Team
(Email domain is @cph.world) Founders Content & Research Accounting & Finance • Mr. Fathi Chatila (1936-2017) • Editor-in-Chief • Accountant • Mrs. Mona Chatila (1944 - 2006) Rola Hamdan Ghutmi / content@ Hala Nizam / h.nizam@
Management • Interim Editorial & Research Manager / Circulation & Mail • Administrative & General Manager Social Media Officer • Circulation & Mail Manager Business Development & Project Manager Fatima Saab / f.saab@ Abdul Rahman Hallak / ar.hallak@ Rabih Chatila / rabih@ Marketing & Sales Graphic Design • Senior Administrative Officer • Marketing & Sales Manager • Graphic Designer Abdul Rahman Hallak / ar.hallak@ Jad L. Aboulhosn / j.aboulhosn@ Shatha Yahfoufi / s.yahfoufi@
Food Digest
An Ideal Platform Qatar Duty Free
The Bahrain Tourism and Exhibition Authority (BTEA) Qatar Duty Free (QDF), the Official Duty Free Partner of the announced that the Bahrain Food Festival has attracted more annual Commercial Bank Qatar Masters, congratulates Eddie than 80,000 visitors since it opened to the public. The third Pepperell on his victory in the tournament. The tournament edition of the festival, serves as a platform for participating brought talented golfers from around the world to Doha, Bahraini businesses to showcase their concepts. More than 70 including top players Oliver Fisher of England, Darren Clarke outlets are participating in this years’ festival including local of Northern Ireland and Paul Lawrie of Scotland. English golfer businesses and concepts related to the food industry such Eddie Pepperell walked away from the tournament with the as restaurants, cafes, nutrition, culinary equipment and much top trophy and the coveted prize fund, beating compatriot more. In addition, the Bahrain Food Festival offers visitors Oliver Fisher to win the Qatar Masters and claim his first varied cuisines including Middle Eastern, Western, Asian, Indian, European Tour title in his 129th event. . “What a day," Pepperell Organic, and Healthy. told the European Tour website. Head of Qatar Duty Free.
New Joint Venture IFAD to Help Boost Agriculture Production
US-based food companies Archer Daniels Midland Company Saudi Arabia and the International Fund for Agricultural (ADM) and Cargill have agreed to establish a new joint venture Development (IFAD) signed a Reimbursable Technical Assistance (JV) in Egypt to produce soybean meal and oil in order to meet (RTA) agreement today to boost agriculture production and food the growing demand for the product in the region. The JV will be security in Saudi Arabia's Jizan Region. The three-year agreement operating the National Vegetable Oil Company soy crush facility was signed today on the sidelines of IFAD's 41st Governing Council in located in Borg Al-Arab, as well as carry out other commercial Rome by the President of IFAD, Gilbert F. Houngbo, and Abdulrahman activities, including a separate Switzerland-based merchandising Al Fadli, the Saudi Minister of Environment, Water and Agriculture. operation that will supply soybeans to the crushing plant. Cargill This collaboration is expected to enhance the productivity, owns a majority stake in the National Vegetable Oil Company that profitability and climate change resilience of an estimated 30,000 processes soybean at its facility. smallholder farmers and their farmer-based organizations.
854 Kg of Foul Food Items Destroyed Innovation in Food Manufacturing
The imported food department at the public authority for food and World-class value-added frozen food manufacturer, Global nutrition destroyed 854 kg of foul food items imported via Shuwaikh Food Industries (GFI) was the proud recipient of the UAE Port. An examination for a coconut and mixed fruits’ shipment Innovation Award. Part of Albatha Holding, one of the largest revealed mold, and inspectors decided that the imported products conglomerates in the UAE, GFI was the only food company to are unsafe for human consumption, the department’s manager Ali win the prestigious award, despite strong competition from well- Al-Khanfour said. The shipment included 750 kg of coconut and known organizations from all verticals of the private sector, 104 kg of mixed fruits, Khanfour added. Meanwhile, an inspection including education, energy, finance, healthcare, manufacturing, tour conducted by Al-Kout food and nutrition inspection team at real estate, retail, sports, technology, tourism & hospitality, Ahmadi fish market auction site and the meat market resulted transport and non-profit. The UAE Innovation Award, organized in filing 10 warning notices and destroying 10.6 kg of rotten fish. by the Dubai Quality Group, is a unique award to recognize innovation in private sector companies throughout the UAE. 06 Emulsifiers & Stabilizers Ingredients foodhq.world | April 2018 Ingredients Emulsifiers & Stabilizers
Create Healthier Ice Creams with Less Saturated Fats
iving a healthy lifestyle is becoming TRADITIONALLY increasingly important for consumers PRODUCED ICE CREAM L around the world, making them look for FROM VEGETABLE FAT healthier versions of their favorite treats and that, preferably, without compromising on the quality of the product and their eating experience. A feat that has been tricky to accomplish for ice cream, until now.
Ice creams may traditionally have been made from dairy cream, but today, vegetable fat types that typically contain 80 – 90 percent saturated fat are SATURATED FAT a common ingredient, and those are exactly the UNSATURATED FAT types of fats that nutrition experts tell us to stay BY ADDING 0.90% OF THE away from as they are suspected of contributing to RIGHT COMBINATION OF EMULSIFIERS AND STABILZERS cardiovascular diseases. Unfortunately, saturated fat – SATURATED FATS ARE REDUCED BY UP TO 60% plays an important role in ice cream production as it contributes not only to that wonderful, creamy texture By adding 0.90% of right combination of emulsifiers and stabilizers – but, together with milk proteins and emulsifiers, saturated fats are reduced by up to 60% it is also a primary structuring ingredient. In other and diglycerides (LACTEM), and that opens up new words, it holds the ice cream’s essential structure possibilities for ice cream manufacturers. Compared together. Ice cream is, effectively, frozen foam, so with MDG, LACTEMs are more hydrophilic, and they its stability is crucial to maintaining taste and texture are relatively uncommon in ice cream production. quality throughout its shelf-life. Reducing the level of However, in combination with MDG, LACTEMs have saturated fatty acids in the fat used when making ice a significant influence on foam stability and texture; cream will, other factors being equal, compromise the and it’s this fact that manufacturers can utilize to ice cream’s structure, mouth-feel and stability, making produce ice cream with lower levels of saturated fat. for a reduced eating quality. This is because there is Marketed in the Middle East by emulsifier-inventor less crystalline fat available for building structure. Palsgaard under its Palsgaard® Lactem brand, this A little help will go a long way new series of emulsifiers will work in synergy with the company’s well-established Palsgaard® ExtruIce By adding the as little as 0.90 percent of right series of integrated emulsifiers and stabilizers, combination of emulsifiers and stabilizers to the ice custom designed to improve form stability, cream recipe, however, manufacturers will be able to creaminess and mouth-feel as well as melt-down reduce the level of saturated fats by up to 60 percent properties and prevent heat shock in extruded ice and still maintain the desired sensory properties. creams. This way, creating delicious, yet healthier ice The most common emulsifiers used in ice cream are creams with greater shelf-life becomes an easy task. mono- and diglycerides (MDG), which are produced Hanne K. Ludvigsen from vegetable fats. However, mono- and diglycerides Global Product & Application Manager Palsgaard A/S can be further esterified into lactic acid esters of mono- [email protected]
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08 Bulk Packaging Packaging Packaging foodhq.world | April 2018
Photo courtesy of tna
Generating the Demand for Rigid Packaging Market
emand for rigid bulk packaging in the US liquid packaging, chemical packaging, bulk packaging, is expected to expand 3.3 percent per heavy duty packaging, secondary packaging is the D year to USD 7.2 billion in 2020, spurred key driver for the rigid packaging market. Expansion primarily by a favorable production outlook for of the geographic customer base of the companies is chemicals and pharmaceuticals, the largest market increasing the global trade and the need for protecting for rigid bulk packaging products. Rigid packaging the goods during shipping is generating the demand is an important as of the overall packaging market. for rigid packaging market. Materials such as metal, It is extensively used for protecting various types glass, paper & paperboard used in rigid packaging are of products from physical shocks and damage. The reusable and recyclable and together they contribute excellent durability of rigid packaging is the primary for over 60percent of the rigid packaging market reason why is it used for packing volatile and highly According to Transparency Market Research. The reactive products along with other types of products. global rigid packaging market is categorized on the basis of material type, end user and geography. By The global rigid packaging market is estimated to be material type, the market is bifurcated into metal, worth USD166.8 bn by the end of 2024 as compared plastics, paper & paperboard, glass and others. to USD589 bn in 2016. Over the forecast years of On the basis of end user, the market is segmented 2016 and 2024, the global market is likely to register a as food and beverages, pharmaceuticals, durable CAGR of 3.2 percent. Rigid packaging is known for being goods, cosmetics, industrial packaging and others. robust form of packaging which can adhere significant Geographically, the market is segmented into North amount of load and insulate a reactive product from America, Europe, Asia-Pacific and Rest of World. Asia- the external environment without contaminating Pacific is the largest market in terms of rigid packaging. the product. Applications where flexible packaging fails to compete with the rigid packaging such as foodHQ staff
08 foodhq.world | April 2018 Packaging Bulk Packaging tna Launches the Ultra-High Speed tna Robag 5
Innovation In Action 5 ® tna robag
tna has unveiled the tna robag® 5, the industry’s first ultra-high speed VFFS system at SNAXPO in Atlanta, USA. Boasting speeds of up to 300 bags per minute on a single tube design, the new bagging system is the final element in tna’s complete ultra-high speed FASTBACK® FOR SNACK FOOD packaging solution – tna performance 5.0. The new The FastBack range of horizontal motion tna robag 5 comes with a new high-performance conveyors sets the standard for the snack scale, continuous motion ultrasonic back seal food market with a focus on performance, technology and a new advanced controls platform. safety and integrity. The innovative design has Together with the recently released tna ropac® 5 reduced product breakage, seasoning loss and case packer, the new tna robag 5 will transform eliminates downtime for sanitation. production line efficiencies by more than doubling the industry’s current average packaging speeds Put our innovation to action in your plant today! within a single, fully integrated and highly compact packaging solution. Specifically designed to deliver Potato Chips | Nut Snacks | Corn + Tortilla | Pellet Snacks the fastest packaging speeds in the industry, the new tna robag 5 has been equipped with a range of new innovative features. This includes the tna intelli- weigh® 0220 omega high-speed scale. Featuring 20 weigh heads, this ultra-high precision scale is capable www.heatandcontrol.com | [email protected] of combining different products, while offering fast and accurate product transfer with minimum waste.
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FoodHQ World_Feb18_Half_87x241_FastBack_Snack.indd 1 24/01/2018 4:07:26 PM foodhq.world | April 2018 Rotary aseptic 1 aseptic Rotary
KHS Presents Innovative Block Systems for the Sensitive Range
Yoghurt is no longer spooned out of the pot but becoming ever more popular. With its Innosept drunk. Breakfast is no longer just eaten at the Asbofill ABF KHS provides a tried-and-tested linear kitchen table but also on the hoof. And it should filling system for the hygienic filling of products all be as healthy and sustainable as possible. such as these. A number of new developments are This is one of the reasons why the demand for now making these systems even more powerful. smoothies, milk and dairy products is steadily The machine is designed to fill up to 12,000 growing. KHS now provides its linear aseptic fillers bottles per hour – or a maximum of 24,000 for the bottling of these sensitive products also bottles every sixty minutes on the Twin version as a space-saving block system. The Dortmund – holding between 0.25 and 3.0 liters. “The great systems supplier is also expanding its portfolio to strength of this filler lies in its flexibility,” says include a new modular system for filling sensitive Thomas Niehr, head of Aseptic Filling Technology products on rotary machines. The systems at KHS. “The machine consists of a number of can all be tailored to suit individual customer different modules and can thus be perfectly requirements and are convincing with their high adapted to customer specifications.” The modular level of flexibility and microbiological safety. There system permits later retrofits or components is a noticeable trend towards foodstuffs which are to be exchanged which is practical when market healthy and sustainable – and for breakfast on requirements change. A new transfer module also the go. Genetically unmodified milk and functional enables the Innosept Asbofill ABF to be blocked dairy products in unbreakable plastic bottles are with a standard stretch blow molder from KHS.
10 foodhq.world | April 2018 Packaging Bulk Packaging A Second Life for Flexible Plastic Packaging
Innovation In Action
According to research of the MacArthur Foundation (EMF), merely 14 percent of the plastic packaging used globally makes its way to recycling plants, while 40 percent ends up in landfill and only 1/3 in fragile ecosystems. By 2050, it is estimated there will be more plastic than fish in the world's oceans. Contributing to the transformation of global plastic packaging material flows is essential for each stakeholder of the plastics value chain. Based on this claim, a consortium of leading technology companies, comprising of POTATO CHIP PROCESSING BOBST, BOREALIS, EREMA and HENKEL, hosted a Circular Packaging Event and of last year at From raw potato preparation to frying, GEA in Weert, The Netherlands. During this day seasoning, packaging and inspection, Heat experts from the industry presented the latest and Control provides all the equipment developments in The Full PE Laminate solution and services required to make the highest as well as other fully recyclable monomaterials quality natural potato chips, hard-bite and shared insights into recyclability properties chips, sticks, formed chips, and other and second life possibilities. One of the main potato products. innovations presented at the event is the brand-new barrier solution for fully recyclable Put our innovation to action in your plant today! monomaterial, suitable for flexible food packaging. The innovation was demonstrated on the GEA Preparation | Cooking | Coating + Conveying | Inspection | Weighing + Packaging | Controls + Information SmartPacker CX400. Guest speakers from the European Organization for the Packaging and the www.heatandcontrol.com | [email protected] Environment (EUROPEN) and SUEZ, gave another dimension to the day and helped close the circle.
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FoodHQ World_Feb18_Half_87x241_Frying&PC.indd 1 25/01/2018 10:08:52 AM foodhq.world | April 2018 Packaging Bulk Packaging ‘wrap-around’ sleeving ‘wrap-around’
The Benefits of Cartonboard for the Liquid Food Industry by Bosch
For liquid foods, such as chilled prepared soups, and functionality in order to accommodate the yoghurts, savory dips, ice cream tubs and desserts, wide variety of products in today’s prepared foods ‘wrap-around’ sleeving – where products are industry – driven by increased consumer demand packed into plastic tubs and then into a cardboard for choice. The design and construction of systems sleeve – is becoming more and more popular as built entirely for purpose means that areas such a cartoning method. This is due to its ability to as product changeovers and intuitive HMI controls improve a manufacturer’s sustainable credentials can add real value on the production line – saving through the decreased use of packaging materials. operator time that can be spent concentrating As an example, the wrap-around concept uses less on other tasks. Man hours can be underestimated board than a traditional end load carton solution. in terms of total cost of ownership (TCO), so it Sustainability has long been a buzzword wherever is important to factor these into the equation manufacturing is concerned, therefore any measure when considering capital investments in cartoning that can be taken to effect improvements is seen equipment. Wrap-around systems can provide as a clear positive. The savings that can be realized center or on-edge closure, so as to maintain a as a result of reduced material usage is also highly complete uninterrupted panel for graphics on the desirable. This surge in popularity for wrap-around base of the pack. A wide variety of sleeves – from packaging has led to equipment suppliers delving full wrap to “watchstrap” – can be handled, plus the deeper into R&D in order to better fulfill the needs of ability to provide an outside glue panel, allowing the their customers. As a result, advanced systems are sleeved tray to be displayed upright in a chill cabinet now available on the market that have been optimized for instant “shelf ready” consumer viewing. Hygienic to provide maximum productivity, reliability and design is also a key consideration, particularly efficiency gains. Wrap-around systems have been in the food sector, as harsh wash downs can be engineered with a strong emphasis on design, build required as part of HACCP or HARPC regulations.
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14 Sustainable Agriculture Sustainability foodhq.world | April 2018
The Key to Sustainable Agriculture
Other drivers make it economically feasible for farmers to adopt green tech, especially those that improve resource efficiencies. In turn, this creates opportunities for green tech businesses in agriculture. The drivers include: ■ growing consumer demand for sustainable products (especially from international export markets such as the European Union) ■ declining costs of new technologies ■ tax and financial incentives. In the course of our engagement with stakeholders in the agricultural and other green economy sectors, a number of opportunities in energy, water and other inputs have been identified. These include: his agriculture sector market intelligence ■ alternative renewable energy sources and energy report highlights opportunities for efficiency technologies, which are becoming greening primary agriculture production. increasingly affordable and necessary due to rising T It is written for investors, specifically energy costs. Opportunities for farming operations farmers, agribusinesses, manufacturers and service providers. Its focus areas are conservation agriculture, include solar photovoltaic (PV) for pack houses and controlled environment agriculture and precision irrigation systems agriculture, with a strong emphasis on renewable energy, energy efficiency and water efficiency. ■ water efficiency technologies for irrigation, particularly through the use of precision agriculture There are strong drivers for the uptake of green techniques, to address water scarcity and save technologies (green tech) and sustainable agricultural electricity used to pump water practices in South Africa’s agriculture sector. They include: ■ Conservation agriculture practices, which decrease the use of agro-chemical and fertilizer inputs, ■ rising input costs for energy (particularly electricity improves soil health and structure, and thus increases and diesel), fertilizer and pesticides water retention. A key opportunity for agribusinesses is locally manufactured machinery, as the sector is ■ limited natural resources (particularly arable land still dominated by imported machinery often not well and water) that are primarily affected by climate and suited for SA’s soil conditions farming practices ■ controlled environment agriculture, including low- ■ detrimental environmental effects associated with tech protective infrastructure conventional (i.e. traditional) inputs and practices, specifically pollution and soil degradation, leading (e.g. netting) to mitigate production losses, and higher- to lower production yields, loss of arable land and tech integrated systems (e.g. hydroponic systems) to reduced resilience increase yields and resource efficiencies ■ climate change, forcing the sector to adopt more sustainable practices to increase its resilience. foodHQ staff
14 foodhq.world | April 2018 SUSTAINABILITY Sustainable Agriculture
Abu Dhabi Farmers’ Services Centre Supplying Fresh Local Produce to Elite Agro
of their products to consumers in an attractive way. Prior to this stage, we strive to improve these products - whether agricultural or animal - so that not only the consumer approves of them, but they also meet and surpass the highest international standards.
The co-operation between ADFSC and Elite Agro will benefit both the organizations
The Abu Dhabi Farmers Services Centre (ADFSC) announced that they will be supplying fresh local produce to Elite Agro, a leading Abu Dhabi producer and distributor of fresh vegetables and fruits in an agreement that will see both consumers and farmers benefit from the buying power of a strengthened domestic supply chain. At the recently concluded Global Forum for Innovation in Agriculture (GFIA) exhibition held at ADNEC in Abu Dhabi, an agreement was signed between Nasser Mohammed Al Junaibi, ADFSC acting Chief Executive Officer and Dr Abdulmonem Al Marzooqi, CEO of Elite Agro LLC for the distribution of ADFSC produce through Elite Agro’s retail partnerships. “ADFSC is proud to partner with Elite Agro as it shares the vision of producing high-quality produce that can compete with the high levels maintained by imported produce” Both customers and consumers will benefit from this venture as the exposure to high-quality produce grown in the UAE will increase in direct competition with [email protected] imported produce Al Junaibi said. WWW.TOMRA.COM/FOOD “We aim to increase the farmers’ income through the marketing
15 17 Interview with a CEO
19 Company Profile Cover Story Cover foodhq.world | April 2018 COVER STORY Interview with a CEO
foodHQ Exclusive: Mysk by Shaza, the Latest Embodiment of Leisure
Shaza Hotels recently announced the signing of its third Mysk project in the Middle East, Mysk by Shaza, which will find its home in the city’s famous and prestigious Palm Jumeirah. The announcement follows the signing of Mysk Kuwait and the official opening of Mysk Al Mouj in Muscat. This hotel marks a new milestone for Shaza with the entry of the Group into the ever- growing Dubai market that has one of the best performing hospitality sectors in the world. The hotel aims to add a new flavor to the Dubai hotel scene, bringing an intimate and personalized experience for both the corporate market and the leisure market wishing to reside on the landmark Palm Jumeirah. Commenting on the project, Simon Coombs, the President and CEO of Shaza Hotels answered foodHQ’s questions. foodHQ: How important is the location in relation to your hotel’s success? And with that being said what does this hotel have to offer as a new entry in this competitive hospitality sector? Location plays an important role in the rate positioning of a hotel, which has a direct impact on the performance of the property and therefore the return that you can generate for the owner. Whenever we assess a hotel project, we conduct our own return on investment analysis to understand the maximum supportable investment of a project, and we run this against the owner’s third-party feasibility study. This allows us to anticipate the investor’s expectations and align objectives from the very beginning in order to avoid potential disappointments. Our latest signing marks our entry into the Dubai market, and more particularly into the top performing market of Palm Jumeirah. Mysk The Palm will Simon Coombs, the President and CEO of Shaza Hotels benefit from the inherant higher rate capacity of Palm Jumeirah in comparison to other sub- hotels are catering to the more price-sensitive markets such as Barsha Heights, JLT or Dubai guests who wish to stay on this landmark Marina, whilst being uniquely positioned in the development but at a more affordable rate upscale segment. Whilst most hotels on The Palm without compromising on quality and standards. are positioned in the luxury segment, very few Our hotel will be positioned in that sphere.
17 foodhq.world | April 2018 COVER STORY Interview with a CEO
foodHQ: How would you define this project, or hotel in particular? What’s the message you would like to convey to the guests staying at the hotel?
The hotel will have a very intimate feel to it, allowing us to provide a very personalized and attentive service to our 180 rooms. It is a very different proposition to the beautiful large resorts on The Palm. And unlike these resorts, we are designing the facilities to cater primarily to the corporate market who we believe will enjoy staying in a leisure-oriented location while being in close proximity to business hubs such as Media City and JLT. We want our guests to say “I did not expect such a hotel in this location”. We hope to bring a boutique-like experience Mysk project Mysk in a place where guests expect it the least.
with the owner are fundamental elements foodHQ: What kind of challenges might you face we always aim to establish. Without this, the all the way from construction to execution? path from concept to realization becomes prolonged and inefficient, ultimately to the detriment of project investment returns. We always remind owners of how critical the selection of their project specialists is for the smooth construction of the hotel. Mysk by foodHQ: What are your expectations from this Shaza has a very specific identity and we are project development? very particular about the type of design that we want and we pay a lot of attention to details. To create a hotel with a strong personality, you Mysk was launched in 2016 and is being very“ well received by the industry. We have opened
This hotel marks a new milestone for Shaza with the entry of the Group into the ever-growing Dubai market that has one of the best “ performing hospitality sectors in the world need a talented team of architects and interior designers who shares your vision, understands our first Mysk a few months ago in Muscat, the industry, and is passionate about delivering a have signed another hotel in Kuwait, and with unique product. The concept we have created for the signing of Mysk The Palm, we hope that Mysk The Palm is very unusual for an upscale this project will give us great visibility in the hotel in Dubai, and we are very eager to start UAE which will hopefully lead to more hotels designing the rooms and facilities. Having a being signed in Dubai and the other Emirates. clear vision, structured coordination with the project specialists, disciplined milestones, foodHQ Staff and regular and transparent communication
18 foodhq.world | April 2018 foodhq.world | April 2018 COVER STORY Company Profile Sugar coated nuts Sugar coated
Rethinking Nuts: Seasoning Leads the Way
Nuts are thriving in the healthy snack food inherent flavors, thanks to their natural oils. These category. Their success and immense growth show characteristics also ensure nuts keep their healthy no signs of stopping, with health, convenience and ‘halo’, catering to the rising demand for clean label taste as key drivers of purchasing behavior. But products. Health concerns, together with the impact nuts are nothing new, and today’s consumers of modern, fast-paced lifestyles, have led to the are demanding more. They expect more flavor, continued popularity of better-for-you snack products choice and quality, in line with other popular like nuts, with the global market for edible nuts snack products. By innovating with different projected to expand at a CAGR of 5 percent by 2025. flavors and types of seasoning, manufacturers System innovation can maintain customer loyalty and broaden the appeal of nuts. The flavor and flexible seasoning To meet the growing demand for a wide variety equipment is key when it comes to achieving a of flavors, manufacturers require seasoning consistent and cost-effective seasoning process. equipment that can complete multiple seasoning tasks over a short period of time. This includes Driving trends forward being able to switch between flavors quickly Nuts remain one of the most versatile snacks in and easily, adjust outputs according to demand the market. They’re a great source of protein and and regulate oil and seasoning levels accurately. fiber, packed with heart-healthy fats and natural Building flexibility into the manufacturing oils. Plus, unlike other snack foods, they have strong process is therefore a critical consideration.
19 foodhq.world | April 2018 COVER STORY Company Profile Mixed nuts Mixed
The art of seasoning the seasoning, without clumping, is therefore a key consideration for manufacturers. Perfecting the art of seasoning can transform nut products and help manufacturers gain a The future of nut seasoning competitive edge. Developing a successful product Seasoning is fast becoming a key differentiator in relies on the primary dimensions of seasoning: the nuts segment. New flavors, seasoning types appearance, smell, taste and time. The finished and combinations are needed now more than creation needs to look appealing, smell enticing, ever to quickly meet growing consumer demand. taste exciting and most importantly, the flavor Innovative technology, such as the tna intelli-flav® needs to stay in the mouth for the right amount OMS 5 is helping snack manufacturers meet the of time – for a complete sensory experience. Oil, evolving needs of consumers in the nut sector. wet flavors, dry seasoning and slurries all play An all-in-one solution, it can provide accuracy their part in setting the seasoning dimensions. and consistency for both dry and wet seasoning Dry seasoning in a single drum. It also allows highly accurate seasoning weighing for dry ingredients, and has a Dry seasoning is the traditional method of unique spray lance design that produces precise applying flavor to snack products, including spray patterns in wet seasoning. In fact, it can help nuts. Dry powder seasoning comes in many save manufacturers time by spraying oil and then different forms – each of which brings its applying seasoning powder in the same drum. own processing challenges. Whether salt, The system’s nozzles feature its unique atomizing cheese powder, crushed natural ingredients air control technology that reduces blockages. or sophisticated encapsulated flavors, all dry seasoning behaves differently when exposed to David Woollard air, mechanically handled, metred and applied Group Product Manager – Seasoning Solutions TNA Australia Solutions Pty Ltd. to a product. Achieving even distribution of www.tnasolutions.com
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22 Automation Logistics & Supply Chain Supply foodhq.world | April 2018
Global Automation Market in the Automotive Industry
ndustrial Automation can be defined as the use control and data acquisition (SCADA), Human of computer aided control devices to operate Machine Interface (HMI). Supervisory control and I different industrial processes by replacing data acquisition is a controlled system architecture human involvement. Industrial automation helps which uses computers, graphical user interfaces to operate multiple processes in controlled manner. and network data communications for high-level It helps for mass production by reducing time and processes. Human Machine Interface includes the increasing production quality. Industrial Automation electronics required to signal and control the state consists of different levels such as sensor level, of industrial automation equipment. The major automation control level automation, supervision benefits of industrial automation can be considered level and enterprise level.The sensor level can also as replacing human involvement from risky areas be called as the process level that uses sensors of work, greater quality of production and economy and actuators for getting values of the process improvement. The industry players are emphasized variables on periodic or continuous basis. Control on increasing the efficiency of manufacturing devices like PC’s/PLC’s/DCS and others are used process which is the major driver in industrial by the automation control level. PLC is majorly a automation market. Apart from it, developments machine control whereas DCS leads the process in computer aided systems, internet of things (IoT), control. The automation control level operates using engineering technologies are the factors driving different embedded processors, PID algorithms industrial automation. Usage of robots in industrial to control all processes. Industrial automation controller mechanisms has been a market trend. includes various technologies as Supervisory foodHQ staff
22 foodhq.world | April 2018 LOGISTICS & SUPPLY CHAIN Automation Orchestrated Data Hydrosol at Transforms Production Djazagro 2018 09 - 12 April 2018 Algiers, Algeria and Supply Stand 3 G 061
The Industrial Internet of Things (IIoT) promises more responsive and efficient operations. However, most Defi nitely industrial producers struggle with where to begin and what type of return should be expected. Industrial executives the tastiest choice: from around the globe will gather next week in San Diego Hydrosol all-in at the Industry of Things World USA event. At the event, Rockwell Automation will share its learnings on how compounds. to approach IIoT to create new business opportunities. During the three-day conference, Rockwell Automation Hydrosol has the answer for premium will present on how to best orchestrate data to improve mayonnaises in standardised quality. Our operations. Their learnings come from tapping experience targeted texture and recipe management as both a provider of IIoT solutions and services, and as lets you improve your product properties, a manufacturer that has applied innovative IIoT strategy cost situation and processing. And your across global production processes. “At Rockwell mayonnaises keep well and remain stable. Automation, we understand the challenges of a digital transformation because we live it,” said Bob Murphy, Dependable production, safe products senior vice president of operations and engineering. “I’m heading to Industry of Things World USA to learn from Improved economy my peers and share our own best practices. We’ve come a long way in connecting our enterprise. As a result, we’ve Individual texture management doubled labor productivity annually, and increased on-time Physical keeping deliveries by 19 percent. Now, we are targeting our broader supply chain capabilities by increasing our sourcing to fulfillment connectivity to improve our predictability and Scan the code for more information on our productivity while decreasing time to market. But this products and services. journey is never complete. We are continually looking to deploy new technologies that help us do more with our data and analytics. It’s the only way to stay competitive.” “Industrial companies have an unprecedented opportunity to create data-driven business improvements, but first they need a strategic plan to make sure they Telephone + 49 / (0) 41 02 / 202-003 get value from each investment,” said Stonehouse. [email protected], www.hydrosol.de
23 HY_Mayo_73X240_EN.indd 1 20.03.18 10:40 foodhq.world |April 2018 COUNTRY LebanoN
foodhq.world | April 2018 | Vol. XXXV Issue 04
24 Heat and Control, in partnership with ScandiNova – a world specialist in the development and production of Pulsed Power Systems, have developed a potato processing machine, which does just that. The machine, known as E-FLO™, can fit into any potato processing line and requires low voltage, minimal maintenance and has a patented transformer design. 27 Frozen Food Processing Processing foodhq.world |April 2018 PROCESSING Frozen Food Processing Cover photo courtsy of Bühler of courtsy photo Cover
The Adoption of Healthy Frozen Meals on a Global Level
ased on Technavio’s market research available in diverse capacities, shapes and sizes to report, the global frozen food market is meet the varied necessities of the clients. Available expected to grow at a steady rate and post at affordable rates, these machines can also be B a CAGR of more than 6 percent during the designed in adherence with the demands of clients. forecast period. The rising urbanization leading to the Global frozen food industry is rising at a high pace demand for convenient food products will drive the and is strengthening the demand for frozen food growth prospects for the global frozen food market processing equipment over the years. The frozen during the estimated period. The consumption of food processing machinery comes in different shapes convenience food such as frozen foods is increasing and sizes in order to meet the necessary need of with the rising disposable income, hectic lifestyle, companies operating in, confectionery, drinks, frozen and the improved living standards due to the rise foods, poultry, vegetables, dairy foods and others. in urbanization. Also, with the growing inclination This market is presently growing at a substantial of both consumers and producers towards the pace and is projected to observe astounding growth ease of use, increasing the shelf life of products, over the next seven years till 2023. Rising awareness reducing the preparation or cooking time, and among people regarding frozen processed food, reducing the clean-up times, the market will witness and growing household income is likely to fuel the demands for healthy frozen meals l, which, in turn, growth of food processing machinery market over will propel the growth of the frozen food market. the forecast period according to Transparency Market Due to factors such as the growing incidence of Research.Apart from this, rising demand for packaged food allergies, gluten intolerances, inflammation, foods is further anticipated to propel the growth of hypothyroidism, and autoimmune attacks, the coming market till 2023.Mechanical freezers were the leading years will witness an increase in the adoption of products in the food industry and are used in the gluten-free food products. According to Market immense majority of freezing / refrigerating activities. Research analysis, this rise in demand for gluten-free Processing equipment mixes a refrigerant, normally products will be one of the major trends that will ammonia, which extracts heat from the food product. gain traction in this market. Frozen food is preserved from the time it is prepared to the time it is eaten. Equipment's used for frozen food processing are foodHQ Staff
27 foodhq.world |April 2018 PROCESSING Frozen Food Processing The SORTEX FA1 SORTEX The
The Last Line of Defense against Foreign Materials
The Bühler Group is demonstrating its commitment Research Future), driven by changing consumption to the fruit and vegetable industry with the patterns and an appetite for new flavors and expansion of its SORTEX F range of optical sorters. ingredients. Innovation in freezing technologies and The new, compact SORTEX FA1, set to be unveiled at cold chain logistics also mean that demand for optical Fruit Logistica 2018, is designed to provide the final sorting technology is expected to rise to keep pace quality check in fruit and vegetable packing lines. with changing market dynamics. Stefano Bonacina, It is also ideal in the processing line where space Bühler Group’s Segment Development Manager is limited or for processing lower volumes of high for Fruit & Vegetables in Europe and CIS, whose value premium, niche and organic products. The experience in the fruit and vegetable industry spans SORTEX FA1 follows the highly successful launch of some 29 years says: “Our customers require the the larger SORTEX FA2, which offered unsurpassed right technology and service for their needs, which standards in hygienic optical sorting, with the most is why we are continually expanding our sorting open, accessible and easy to clean frame available portfolio. The SORTEX FA1 is the perfect solution on the market. Coupled with SORTEX PolarVision™ for businesses processing smaller quantities of technology it provides the industry with the most high value product – particularly organic produce advanced FM detection system. Winning plaudits and for use within the ingredients, cosmetics and from the across the industry - the top three frozen pharmaceutical markets.” The FDA-compliant fruit and vegetable processors and many niche SORTEX F range is not only designed to prevent businesses are all investing in the SORTEX F range the build-up of pathogenic bacteria and cross- for their frozen applications. The launch comes contamination that can incubate food-borne diseases, as the global frozen fruit and vegetable market is such as E-Coli, Listeria, Norovirus and Salmonella, expected to grow by more than 5 percent annually it’s also resistant to high-pressure jet washes to to 750 million tonnes by 2027 (according to Market allow convenient and rapid cleaning between sorts.
28 30 Lebanon
Country Reports foodhq.world |April 2018 COUNTRY Lebanon
Agriculture in Lebanon: Advantages & Opportunities
ebanon’s moderate climate, rich soil, and abundant water resources provide L it with key enablers to stand out in the region as an ideal location for agricultural activity. Rainfall in the country remains relatively abundant, at an average of 2.2 billion cubic meters per year, significantly higher than the regional average. The country is also rich with major rivers and water resources unique in the Middle East.
Major regions for crops, meadows and pastures include the Bekaa plain (where more than 40 percent of the land is cultivated), the North, especially in Koura and Akkar, and the South with the coastal region from Sidon to Tyre (where intensive agriculture is also present in greenhouses). Mount Lebanon and Nabatiyeh are also important agricultural zones, albeit with lower shares of cultivated land due to their rough landscape.
Key facts and figures (14.7 percent), UAE (14.1 percent) and Syria (8.7 percent). Fruits exports accounted for 55.5 The Agriculture sector generates around 3.5 percent of agricultural exports in 2017, vegetables percent of Lebanon’s GDP. It employs roughly 6 for 41.4 percent and cereals for 3.1 percent. percent of the Lebanese labor force, and is the 5th largest employer in the country. Key agricultural Competitive advantages products include fruits (mainly apples, oranges, Highest proportion of agricultural land in the bananas and grapes, but also significantly Middle East. Agricultural areas cover around olives) which account for 31 percent of total 65 percent of the Lebanese territory (nearly agricultural production, and vegetables (such as equivalent to 6800 km2). Lebanon’s moderate potatoes, tomatoes and maize) which account climate, rich soil, and abundant water resources for 63 percent of total production. Amongst the provide it with key enablers to stand out in the vegetable category, potatoes account for the region as an ideal location for agricultural activity. highest share of production with 25 percent of Moderate climate allows for the cultivation of a total vegetables production. They are followed by wide variety of crops that would normally grow tomatoes (20 percent of vegetable production), in both cold and tropical countries. Institutional cucumbers (11 percent) and lemons (5 percent). support to the sector: The government through Lebanon’s main export market for agricultural IDAL provides exporters with financial and products remains the Middle East accounting non-financial support aimed at increasing for 95.3 percent of total exports in 2017. Five exports and widening access to new markets. major Arab countries represent Lebanon’s main export markets with a 69.6 percent share: Kuwait IDAL (17.1 percent), Saudi Arabia (15 percent), Egypt www.investinlebanon.gov.lb
30 32 Vegan Cuisine F&B foodhq.world | April 2018
Vegan Friendly Alternatives
vegan food couldn’t get any more interesting black food starts to trend. Vegans can enjoy black colored ice-cream -with no artificial coloring- made of activated charcoal. Charcoal is known for trapping toxins and chemicals in the body then expelling them to prevent any reabsorption. Vegans have fallen in love with plant – based butcheries. Their visits have been nothing more than endearing and satisfactory. Butcheries use a variety of ingredients, most of which are plants, and methods to cater to vegan’s meal preference and to meet their concerns. Vegans can also munch on chips guilt free with Veggie Chips, which are made of vegetables and are deemed super healthy. Poke bowls can also be vegan. Vegans can customize a bowl to their liking by removing first the fish and placing the poke salad over a bed of brown rice or zucchini noodles , shredded cabbage , and cauliflower rice. Aquafaba is the name for the viscous n increasing number of people around water in which legume seeds such as chickpeas the world are turning vegan either have been cooked, it replaces egg white properties A permanently or temporarily because of in terms of function. Vegans can still enjoy meringue their compassion toward animals and the environment and marshmallows just without the cholesterol that or for improving their personal health and wellbeing. comes from egg usage. The packaged vegan dairy Animal activists worldwide have growing concerns alternatives segment led the market and will continue about animal cruelty, especially in the meat and to dominate the market. Vegan dairy alternatives are dairy industries. The global packaged vegan foods readily available in supermarkets and specialty health market is highly dynamic as it is subject to rapidly food stores in a wide assortment of blending profile changing consumer demand and preferences. and brands. While purchasing the regular vegan dairy Continuous innovation is imperative to operate and alternatives. Vegan diets are typically based on fruits, grow in the global packaged vegan foods market. To vegetables, legumes, grains, nuts and other seeds. survive and succeed in this competitive environment, Vegan meat substitutes are usually created from it becomes imperative for manufacturers to common sources of plant protein. Dairy alternatives, distinguish their product offerings through a clear such as almond milk, soy milk, and rice milk, are also and unique value proposition according to Technavio. common staples of a vegan diet. In recent years, The manufacturers in the global packaged vegan almond milk has experienced significant growth in foods market may benefit from this overall economic popularity worldwide, with a market value of 1.85 development owing to the rise in the number of health- billion U.S. dollars, which is projected to grow to over conscious consumers who prefer non-dairy beverages five billion dollars by 2024. According to a survey due to the nutrition profile and also due to their lactose conducted by Statista, people from the Asia Pacific intolerance. The vegan food manufacturers compete region are the most likely to follow a vegan diet. on the basis of price, quality, product differentiation, distribution, and promotion. Just when you thought foodHQ Staff
32 foodhq.world | April 2018 F&B
Hydrosol Addresses Growing Demand For Vegan Dairy Alternatives
consistency and authentic flavour are characteristic of vegan creamed cheese alternatives made with stabilising systems from the Stabisol range. Used in vegan cheese alternatives, these tailor-made ingredient complexes give ideal melt properties as well as the taste and enjoyment consumers want. For drinking milk, Hydrosol works with alternatives not only to animal milk, but also to soy. A current example is a drink based on sunflower and oats that delivers a pleasing flavour. Functional systems for soft-melt, creamy vegan ice creams round out the product line. “Our goal is not just to present customers with ideas for vegan alternative products, but to deliver concepts with Hydrosol oat milk added value,” explains Dr. Dorotea Pein, Innovation Alternative nutrition forms are becoming more and and Product Manager for Dairy Products. more popular, and vegan and vegetarian products continue to gain ground, according to a study by market research company Mintel. Meat and milk alternative products long ago stopped being the exception and are more and more becoming standard, around the globe. According to Innova Market Insights, in the last few years Latin America has had the highest annual growth in vegan products at 132 percent, outstripping the next fastest growing markets of Europe (50 percent), Australasia (45 percent) and North America (34 percent). Not only are more and more vegan foods available, consumer expectations on flavour, texture and enjoyment are also rising. Innovative solutions are in demand. For the wide spectrum of dairy alternatives, Hydrosol has developed individual stabilising and texturing systems that give products properties that are very close to those of products made from cow’s milk. This includes fermented deserts based on alternatives like almond milk that contain no animal milk components, soy or gluten. A functional system of modified starch, hydrocolloids and plant fibres lets manufacturers adjust products to get a texture comparable to yogurt. A creamy, smooth
33 35 Top 5 Chefs Top 5 Lists MENA Top foodhq.world | April 2018 TOP 5 LISTS MENA
Starred Chefs
The term "Michelin Star" defines quality dining and restaurants around the world aspire to earn stars to elevate their status. Acquiring a Michelin star can be the biggest honor for a chef and his/her restaurant. Being granted that prestigious selection puts the restaurant on the map and in the lead with major success ahead. However, only few chefs around the world have been rewarded with those stars and here are the ones who have earned the most. 1- Joël Robuchon is the most starred Chef in the world. At the age of 29, he took over the kitchen of the Concorde Lafayette hotel and managed 90 cooks while serving several thousands of meals per day. His professionalism and his creativity gave him a beautiful reputation. After a remarkable period as an Executive Chef and Food and Beverage manager of Nikko hotel, he gained two Michelin stars. He received his stars three years in a row; a feat never before seen in gastronomy! For over ten years, his restaurant achieved remarkable success. Chef Gordon Ramsay 2- Franck Cerutti, head chef at the Louis XV"Monsieur Ducasse is a brilliant and brave man. In 1977, Ducasse American male chef to be designated a Chevalier of started working as an assistant at Moulin de Mougins The French Legion of Honor, the highest decoration in under legendary chef Roger Vergé, creator of Cuisine du France. He has received countless accolades, including Soleil, and learned the Provençal cooking methods for The Culinary Institute of America’s “Chef of the Year” which he was later known for. Cerutti currently holds 21 Award and the James Beard Foundation’s “Outstanding Michelin stars, one of only 2 chefs worldwide to have Chef” and “Outstanding Restaurateur” Awards. had more stars than Gordon Ramsay in 2012 (Ramsay 5- Known for his feisty character and zero tolerance had 18 at the time, Joël Robuchon had 31). for kitchen incompetence, Gordon Ramsay made his 3- At the age of 14, Martin Berasategui began to work way onto television screens and became a household at his parents' restaurant, Bodegón Alejandro. When celebrity name. He currently holds six Michelin stars. Berasategui began his culinary career, there were no His signature restaurant, Restaurant Gordon Ramsay Michelin star restaurants in the Basque Country. At in Chelsea, London, has held three stars since 2001. the age of 20 he took over his parents' restaurant, and His signature restaurant, Restaurant Gordon Ramsay earned his first Michelin star there by the age of 25. His in Chelsea, London, has held three Michelin stars since restaurant in Lasarte-Oria was awarded a third Michelin 2001. Ramsay had become one of the best known star in the 2001 Michelin Guide. The restaurant was celebrity chefs in British popular culture along with other voted 29th-best restaurant in the world by Restaurant chefs like Jamie Oliver, Nigella Lawson, and Delia Smith. in both 2008 and 2011, the highest the restaurant has Ramsay is known for presenting TV programmes appeared on the list. about competitive cookery such as Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the 4- Thomas Keller is the only American chef to hold all American versions of Hell's Kitchen, Kitchen Nightmares, six Michelin stars out of his total seven simultaneously. MasterChef, MasterChef Junior, and Hotel Hell. Keller’s three-star restaurant French Laundry was deemed the best on the planet. He was the first foodHQ staff
35 37 Booking Trends Hospitality foodhq.world | April 2018 HOSPITALITY
What’s New with Booking Trends?
he travel industry is about to undergo 2- Review websites major changes and technology has a lot Google, Facebook, and Yelp have taken it upon to do with it. This industry will continue to T themselves to help travelers book safe and convenient evolve to accommodate travelers for their trips by giving reviews about potentially sought after hotel stays and keep up with all the trends that ensure hotels. The biggest travel review site TripAdvisor satisfaction and high levels of comfort. Here are some has lost credibility and user loyalty after censoring of the major trends in the travel business that are rape allegations and refraining from giving those expected to grow in 2018 hotels an honest review. This all has given rise to 1- Airbnb competitiveness in the travel industry.
Airbnb is an American company which operates 3- China Leads Mobile Travel Trends an online marketplace and hospitality service for
A new Phocuswright report, The Mobile Travel people to find places to stay and book a unique travel Landscape 2016, analyzes smartphone usage across experience. Airbnb hosts share their spaces in 190 multiple regions, and highlights the most important“ countries and more than 34,000 cities. All you have mobile travel trends. Chinese mobile bookings would Chinese mobile bookings would be the third highest source of “ bookings in all of Asia be the third highest source of bookings in all of Asia to do is enter your destination and travel dates into (after Chinese total and Japan). In the Washington Post, the search bar to discover distinctive places to stay, Douglas Quinby, senior vice president of research anywhere in the world. There are a few ways to book at Phocuswright, was quoted as saying, “China is spaces on Airbnb. Some hosts want to get to know a far ahead of the rest of the world in mobile travel guest before they confirm a reservation while others trends,” further adding that their “apps, payment prefer to reduce the time it takes to manage requests services and other features are more advanced and by using Airbnb's Instant Book feature. Once you know widely accepted.” where you’re traveling and whose space you'll be staying in, all you have to do is get going! foodHQ Staff
37 foodhq.world | April 2018
39 Interviews
41 Products & Services
44 Events Preview
Photo Courtesy of SIAL Departments 38 foodhq.world | April 2018 foodhq.world | April 2018 INTERVIEWS
Planning For the Future
eurammon is an industry initiative and center of excellence which has dedicated itself to the use of natural refrigerants in Europe for more than 20 years. The International Institute of Ammonia Refrigeration (IIAR), eurammon’s long-standing partner in the US, celebrated its 45th anniversary in 2016, representing decades full of changes and political developments in Europe and the US. Bernd Kaltenbrunner, Chairman of the eurammon Executive Board, and Dave Rule, President of IIAR, take a look back, analyses the current situation and reveal new trends and developments that will help make refrigeration technology more sustainable.
Q: Over 20 years of eurammon and more than
45 years of IIAR – what have the greatest and Board, Executive eurammon the Chairman of Kaltenbrunner, Bernd IIAR of President Rule, Dave achievements and challenges been during this time? publications in international papers and launched an extensive online product database on our eurammon was established Bernd Kaltenbrunner: website. in 1996 with the aim of informing industry, the general public and authorities of ammonia Using an intelligent search facility, anyone who’s as a safe solution in the refrigeration and air interested can find specific components and conditioning industry. This is achieved through services for systems with natural refrigerants production of informational material and lectures – and obtain a clear list of suppliers, including at conferences, symposiums and workshops. Back practical details such as contact information and then, legislators were in the process of discussing links to company websites. restrictions for ammonia-based refrigeration Dave Rule: Just like eurammon, IIAR was originally systems, which were ultimately averted thanks in founded with a focus on ammonia as a natural part to our extensive information sharing efforts. refrigerant. In response to new technologies, More than ten years ago, in 2006, we made the growing environmental awareness and 2 new decision to expand our focus to include all natural legal requirements, we’ve expanded our work to refrigerants, as there was also a high demand for include all natural refrigerants. We’re currently information particularly for CO2 and hydrocarbon focusing on ammonia and CO , but now also see systems. We cover these with events such as our 2 that hydrocarbons will become more and more symposium in Schaffhausen and lecture series important in the future due to their environmental at Chillventa, among other things. Having joined benefits. IIAR has also developed into an forces to create a joint initiative, we can bring institution for establishing new standards in the together our expertise on a central platform and US. For instance, standards in the petrochemical generate synergies, for example in our efforts to industry have been applied to the refrigerant inform. We make our knowledge available through
39 foodhq.world | April 2018 INTERVIEWS
industry in the past, which has resulted in much ozone layer. However, the conditions for climate- too restrictive regulatory hurdles for operators. friendly solutions have recently got worse again To improve this situation, we’ve introduced eight due to the United States’ withdrawal from the standards so far, ranging from the development Paris Agreement. Financial cuts in environmental of safety features for refrigeration systems to protection can also be expected. But it’s still system installation, operation and shut-down. unclear to what degree further regulations and Intensive interaction with government authorities their implementation will be affected in the future. has allowed us to incorporate institutions into the Q: Which other influential factors will promote development of standards – so that they recognize the success of natural refrigerants? these standards throughout the country. This consistency is extremely important particularly Bernd Kaltenbrunner: One of the key difficulties for end consumers and has significantly improved for companies is the highly variable life cycle the position of the refrigerant industry. costs of a system. Component manufacturers, refrigeration specialists and operators have Q: How is the market for natural refrigerants different views and concepts, so there’s no developing in Europe and the US? What are the objectively comparable data available to the similarities and differences? market. Just like in the US, we in Europe also view Bernd Kaltenbrunner: In Europe, requirements investment security as an important success and restrictions set out by the government and factor for natural refrigerants. Companies realize authorities are the most important drivers for that policymakers are serious about the phase- the industry. State funding for systems with out, which is why the market is searching for natural refrigerants also helps promote and refrigerants that will offer security for the next incentivise their use. We’re seeing a positive 10 to 15 years and beyond. Systems with natural effect from growing environmental awareness refrigerants such as ammonia, hydrocarbons in the general public, which is increasingly taken and CO2 are ideal candidates. No new regulatory into account when making purchasing decisions. requirements are currently in the pipeline for As a consequence, sustainable supply chains them and lots of practical experience has already are becoming more and more important to been gained with the corresponding systems. companies, which proactively communicate their Dave Rule: In addition to government regulations, use of eco-friendly technologies externally – energy costs have also proven to be a strong particularly when they manufacture eco-friendly driver. People and companies are increasingly or organic products. For companies which thinking about the type and amount of energy used. offer organic meat and cheese, for example, Following the R22 ban, many companies switched refrigeration with natural refrigerants is a part to HFCs, which are currently being discussed at of their corporate identity. great length in the context of global warming. The Dave Rule: While environmental factors such as US Environmental Protection Agency (EPA) is now global warming and depletion of the ozone layer advising against the use of certain HFCs, which do play a role in the current discussion, in the US may eventually be affected by a phase-out. As a the transition to natural refrigerants is primarily result, companies are once again wondering which driven by regulatory authorities. It was ratification refrigerant to invest in. Natural refrigerants offer of the Montreal Protocol and the associated greater security. phase-out of the widespread R22 refrigerant that first motivated industry to search for eurammon alternatives which don’t have any impact on the www.eurammon.com
40 foodhq.world | April 2018 foodhq.world | April 2018 & PRODUCTS & SERVICES Nimbus BSI TOMRA Sorting Food Releases Upgraded Nimbus BSI
TOMRA Sorting Food unveiled upgrades to its upgrade, improving their sorter’s performance ground-breaking Nimbus BSI sorter for the nut, without making any mechanical changes. The dried fruit and other food industries at The Almond sorter also boasts various mechanical upgrades Conference 2017. The upgrades include new, user- which result in more effective sorting of nuts, friendly software, improved Biometric Signature dried fruits, grains and seeds. The size of the mini- Identification (BSI+) technology, more accurate pitch manifold has been reduced by 25 percent, mini-pitch manifold, and more hygienic accept and making the rejection process more precise, reject chutes. The BSI+ module identifies product reducing false rejections and resulting in higher defects visible and invisible to the human eye yield. The product chute has also been redesigned using a near-infrared spectrum. This makes the to improve access to the Rear Ejection System sorter a market leader in detecting problematic meaning customers can ensure better hygiene defects in almonds, hazelnuts and other nuts, and sanitation. This can provide customers with including insect damage, mold, discoloration peace of mind during hygiene audits and keep the and doubles (where two nuts are found within machine’s uptime as high as possible. Thomas one shell). At the same time, new software will Molnar, TOMRA Sorting Food’s global sales further improve the user experience for setting and marketing communications director, says: up a product’s biometric signature, making the “The upgrades available on the Nimbus BSI help BSI technology easier to use for operators and processors work more efficiently, produce an requiring less training and resource investment. even higher quality product, minimize product The upgraded intuitive user-friendly interface waste and maximise profits. “We always work in now gives customers more input options and partnership with our customers to understand flexibility, allowing them to quickly and easily their processing requirements and create solutions assign classifiers to meet their own requirements. that meet their sorting needs. The result of these Customers using the existing Nimbus BSI sorter close partnerships and listening to customers’ will also be able to benefit from the new software needs is our launch of these important upgrades.”
41 foodhq.world | April 2018 intersnack_fryerEnd intersnack_fryerEnd
Can We Have Our Chip And Eat It Too?
Ever since Swedish scientists discovered categorized it as an “extremely hazardous acrylamide in food in the early 2000s, there substance”, and the European Food Safety has been growing concerns over the potential Authority noted that acrylamide was a “public negative impact it could have on people’s health concern as it potentially increases the risk health, and some regulatory bodies have been of developing cancer in consumers of all ages”. looking at ways to restrict acrylamide levels in While these groups have given clear warnings consumer products. Acrylamide is a chemical, to regulatory bodies and pushed for stricter, which forms during the cooking process when maximum levels to be enforced, some say that sugars and amino acids are released from food. not enough is being done to curb the occurrence Starchy vegetables, such as potatoes, have the of acrylamide in consumer products. Is this highest levels, and certain cooking methods, trend about to shift? In 2016, Denmark lowered such as frying and barbecuing, produce higher indicative levels for acrylamide, and it seems that levels than boiling or steaming. The World Health the European Commission (EC) is only steps away Organization and the International Agency for to setting stricter regulations. In 2007, the EC Research on Cancer has labelled acrylamide adopted a Recommendation on the Monitoring of as “probably carcinogenic to humans”; the Acrylamide Levels in Food, in 2011, they adopted a US Environmental Protection Agency has Recommendation on Investigations into the Levels
42 foodhq.world | April 2018 PRODUCTS & SERVICES
of Acrylamide in Food, and in 2017 the EC is set methods can affect long-term costs and have to vote on draft regulation on acrylamide. So negative effects on the taste of your products. what does this mean for food producers? The For potato product manufacturers, there is an acrylamide topic is continuing to gain traction, alternative method which can reduce acrylamide and it may only be a matter of time before stricter levels by over 50 percentage. This method is legislation is realized. Potato chip producers are known as electroporation. Electroporation is one group at the greatest risk of being hit by a technique in which electrical fields are sent this legislation, with these products producing through a cell in order to perforate the outer some of the highest acrylamide levels. European membrane with microscopic holes. In the case of manufacturers especially cannot be complacent a potato, this process allows sugars and amino and let changing legislation creep up on them acids to be released from the potato prior to without being duly prepared. This now begs the cooking, which in turn lessens the occurrence question: Is there a way to reduce acrylamide in of acrylamide. Heat and Control, in partnership potato chips without compromising on taste and with ScandiNova – a world specialist in the quality? The answer is yes. The upside is that development and production of Pulsed Power these products can be marketed as a ‘premium’ Systems, have developed a potato processing product to appeal to an ever-increasing health- machine, which does just that. The machine, conscious market segment. These are a number known as E-FLO™, can fit into any potato of ways to reduce acrylamide levels in food, such processing line and requires low voltage, minimal as varying cooking temperatures; storing raw maintenance and has a patented transformer product in different ways; harvesting at different design. Peeled and washed potatoes are supplied times of the year; ingredient additions; or in measured quantities by upstream equipment changing growing conditions altogether. But these and delivered to the E-FLO infeed chute.
43 foodhq.world | April 2018 Where the world's food industry comes for inspiration for comes industry food world's the Where SIAL PARIS Is Just Around The Corner!
It is now more than half a century since SIAL (Salon the ambitious objectives aspired to by the actors in International de l’Alimentation - International Food the food industry. SIAL Paris is a unique, inspirational Exhibition) first espoused the ambition to become platform for testing new markets, launching new the world's most important network for food products and meeting the main professionals in the professionals. A daring wager, but one which has sector to discuss the challenges that lie ahead. It is paid off, as evinced by the success foretold of the also a veritable laboratory, with R&D departments upcoming edition of SIAL Paris. This key biennial event from around the world finalizing their innovations to has become the go-to, inspirational meeting place for test them in the aisles of the exhibition. More than the entire food processing industry, because it is here 2500 innovations will be unveiled to the world for that the food of today goes on show and the food the very first time as part of SIAL Innovation, serving of tomorrow is conceived. Welcome to the world's up yet more inspiration to the food processing food capital! A highlight of the year bringing together industry." Almost 90 percent of the exhibition floor the world's food industry in the French capital from space has already been reserved. More than 80 21 to 25 October, for sharing the solutions of today countries have already confirmed their attendance. and tomorrow and, in this way, together addressing During these five days, which promise to be more the food challenges of the next 30 years. "All eyes inspirational than ever, the exhibitors will have the in the food industry will be turned toward Paris opportunity to present their products to more in October 2018," predicts Nicolas Trentesaux, than 160,000 professional visitors from all around Director of the SIAL network. "Let us not forget," he the world. Depending on their preferences, their goes on to say, "that the food industry is one of the expectations and their needs, these visitors will most dynamic industries in the majority of the G20 be able to explore the exhibition by reference to countries! Coming to SIAL Paris is about discovering sector or to the world's regions. There is a breadth opportunities for growth, and new trends; it is about of offering that only SIAL Paris is able to propose benefiting from an excellent springboard to attain to its visiting public, whatever their background!
44 foodhq.world | April 2018 EVENT PREVIEW
Show Growth in Line with Industry Outlook
Africa Food Manufacturing (AFM), one of North Africa’s largest exhibitions dedicated to the Food & Beverage Packaging, Processing, Ingredients and Logistics industries, is currently witnessing significant growth in a number of its key sectors – mirroring wider industry growth according to the organizers, Informa Exhibitions. Now in its 7th year, AFM attracts over 140 exhibiting companies on a yearly basis from both locally within Egypt and internationally – putting a key focus on providing end-to-end solutions for the food industry. According to Alex Hawkes, Exhibition Manager for AFM, the negative aspects of 2016’s – with a goal of reaching USD100 million annually currency devaluation have been widely documented by the end of 2018. Mars has also recently invested and felt. Soaring inflation, stretched budgets, approximately USD42.5 million on expanding its severe restrictions on the repatriation of profits for production in Egypt to meet its target of turning its international companies, the introduction of new tax local office into an ‘export hub’ for the Middle East. laws and a 60 per cent increase in cost for most Other key industry highlights include: Faragello aiming international products were all very real issues that to boost exports to USD80m in 2018; the Polva Group the industry had to face in Egypt during the first half announcing its first dairy production complex in Egypt of 2017. “Last year (2017) was certainly difficult, but amounting to an investment of USD0.085 bn; Halwani the business landscape for 2018 is already looking Bros targeting an increase in exports of 20 percent brighter. What we are beginning to see now is the in 2018 and Domty, one of Egypt’s prominent Dairy industry revival that the Egyptian government had products firm, going from a loss of USD1.64m in Q4 planned. Manufacturing is increasing and export is 2016 to a USD1.73m net profit in Q4 – 2017. “The becoming more of a focus, both from a trade visitor fastest growing exhibitor subsector of the 2018 edition perspective as well as for our exhibitors. In addition, was the Ingredients subsector, which grew by 120 most of the problems we faced in 2016 have been percent from the 2017 edition. This growth is in direct weathered and showing signs of growth. Africa Food correlation with what our major buyers have told us Manufacturing 2018 reflects the more optimistic they are looking for this year. Major accounts including outlook that we are seeing this year. The exhibition Doehler, Lactalis Ingredients, Dupont/Danisco, AWA, connects suppliers from Packaging, Processing, Ecore and Palsgaard have all decided to rebook this Ingredients and Logistics with leading buyers from year and they are joined by a strong local exhibitor food manufacturers in the region. The show for the base for the first time includingMisr Food Additives, first time in its history sold out one month ahead of Kamena, Aromatic Flavour and Fragrances, The Jaffan the open date, growing by 25 percent. The exhibition Group and many more,” added Hawkes. In addition will also hold a three-day seminar which will tackle to a raft of new exhibitors and country pavilions, various aspects of the food industry through multiple the organizers are hosting a series of free-to-attend sessions provided by the leaders in the industry,” said seminar sessions that will take place over the three Hawkes. A recent comment from Mars Wrigley’s days. Attending industry professionals will be able CEO, Martin Radvan’s, clearly states that Egypt is a to hear the latest industry news, developments and key market for them in terms of exporting products technologies from many experts of the industry.
45 foodhq.world | April 2018 BUYERS’ GUIDE
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46 foodhq.world | April 2018 foodhq.world | April 2018 INFO
Africa Food Manufacturing Iran Food & Bev Tec Yummex Middle East 2018 April 21 -23, 2018 June 24 – 27, 2018 30 Oct – 1 Nov Cairo-Egypt Tehran – Iran Dubai – UAE T: (+2) 0100 061 1032 T: +98-21- 88 20 57 35 / 88 20 57 36 T: +49 221 821-2801 [email protected] www.iran-foodbevtec.com [email protected] www.africa-foodmanufacturing.com www.yummex-me.com
Africa Food Manufacturing World Food Istanbul Foodex Saudi April 22 – 24, 2018 September 05 – 08, 2018 November 12 – 15, 2018 Cairo – Egypt Istanbul – Turkey Riyadh-Saudi Arabia T: (+2) 0100 061 1032 T: +90 212 291 83 10 / 3172 T: +966 55 5811 765 [email protected] [email protected] [email protected] www.africa-foodmanufacturing.com www.worldfood-istanbul.com www.foodexsaudi.com Coming Events Coming Defining Innovation in the Food, Beverage Fi Istanbul SIAL & Hospitality Industry May 02 – 04, 2018 October 21-25, 2018 December 10 – 12 , 2018 Istanbul – Turkey Paris- France Abu Dhabi – UAE T: +966 11 455 2392 T: +33 1 47 57 67 77 T: +971 (0)43466673 [email protected] [email protected] [email protected] www.figlobal.com www.sialparis.com www.tradeshows.tradeindia.com
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foodHQ (ISSN 1990-3960) published monthly by: CPH World Media s.a.r.l Courier Address: Hamra, Commodore, Barouk St., Chatila Bldg, 2nd Fl. Beirut-Lebanon Postal Address: P.O.Box: 13-5121 chouran - Postal Code: 1102-2802 Beirut-Lebanon T: +961-1-748333 - F: +961-1-352419 [email protected] - www.foodhq.world Printed by Chamas Printing & Publishing 47 foodhq.world | April 2018 CLOSING LETTER
The Consistency Strategy
Chris Gibson Author Franchise Veteran and F&B Specialist
Chris Gibson is an author, a franchise veteran What does this really mean? and a F&B specialist with over 25 years of The short answer is that brand operators need experience in the industry. After heading up to step back and take a good look at where they some well-known brands that have restaurants are and where they are going in 2018. Their all over the World, he is now based in the Middle focus must be on serving the same high quality East and is developing some exciting new food every day by using the same raw materials. concepts with a vision to take these to new Making sure that the staff members are greeting markets. Gibson talked to foodHQ about the guests well requires investing in time and effort brand consistency strategy. in staff through encouraging and training them. Sometimes an outside look at the business is When you think of your favourite restaurant, important to go over all consistency factors. what is the first thing you think about? Is it the Bringing in consultants for a business health food that you can almost smell and taste as check can be very useful. There are some major you think about a favorite dish? The perfect brands in the Gulf that are doing this in 2018 with menu choices that you know so well? the feel very good results already, through external and ambience of the dining experience? Or the assistance or internal focus groups. Customers faces of the friendly staff that always smile like simple choices in their favourite restaurants, and say hello as you walk through the door? not big changes and confusion when they Whatever the answer is, the one thing that want to order. In fact the biggest mistake that sums up the whole experience is ‘consistency’. restaurant operators often make is adding new This is something that is becoming increasingly items to the menu in an attempt to increase important in the food and beverage industry sales. This usually only dilutes the sales total all over the Gulf and is regarded as a priority between more items and it rarely increases for many brands this year. This isn’t something sales revenue. For example, a brand known for new for the restaurant industry, and I can see coffee but also known for muffins and quick restaurant owners projecting this saying “we are snacks has an identity, however, if it decides to consistent”. And if that is the truth, then it’s good add pasta and meat, the brand identity will be news. However, if any part of ‘The Consistency lost. So what is the message to F&B operators Strategy’ is missing or is inconsistent, then it is in the Gulf? Follow the lead of the successful very possible that a brand will suffer decline in brands and preserve your identity. How? Follow sales and loss of identity. the ‘Consistency Strategy.’
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