Food Bev Asia

The  Middle East and Africa are two of the most important markets for the food and beverage industry. Trends that we saw this year will continue into the following year, with greater emphasis as we know on producing for the needs of the middle class – convenience foods, healthier options and speciality products.  “The prospects look very bright for the F&B industry in Abu Dhabi, the UAE and the GCC at large. The growth in tourism is one major factor behind this,” said Mohamed Jalal Al Rayssi, director of Communication and Community Service at Abu Dhabi Food Control Authority (ADFCA), during an interview with Ringier. "Internationally important events of the food industry such as SIAL Middle East being held in Abu Dhabi every year continue to draw attention to the country and the capital as a major center for food businesses, attracting new businesses and investments.”   Our Outlook report on the region also features the Savola Group, the Americana Group, Mondelēz Middle

Toward the end of each year, FoodPacific Manufacturing reaches out to food and beverage experts to find out what the year ahead holds for the industry in Asia. We consolidate their thoughts in the Outlook report of our November issue.  This year, the report includes insights from Sharon Nowak, business development manager of Coperion K-Tron, Joseph Salaertz, president of Crown Asia Pacific Holdings Ltd, Andy Sharpe, product director, Global Food and Feed at B ü hler Aeroglide, and Wong Mong Hong, president of the Singapore Food Manufacturing Association. Find out what they have to say about the industry.  Read the report and tell us what you think.

The coming years will be critical for the ASEAN region as member countries prepare for the commencement of the ASEAN Economic Community (AEC) in December 2015. While the AEC aims to enhance the competitiveness of member nations as one entity, the steps toward it for some food sectors will prove to be challenging. For the food industry, the ASEAN Food & Beverage Association (AFBA) was established in April 2013, to eliminate barriers to trade and to help members come up with common food standards. But do companies fully understand the different markets, cultures and ways of conducting business in the region? How competitive can they truly be? Ringier understands this. For the past 10 years, it has been arranging high profile conferences for global companies who wish to conduct business in China. And as all eyes are now in Southeast Asia as well, Ringier is setting up conferences for companies who see their potentials growing in this business environment. Take advantage

Beyond product lines and bottom lines, a successful business today is probably one that will be remembered years from now for making a big impact on sustaining life and environment. To sustain has several meanings that relate to the food and beverage industry – to nourish, to feed, to support, to continue, to nurture. With resources dwindling and populations growing, to feed the world and to ensure the continued flow of food resources – in the course of making a profit – may be a company’s most valuable legacy. If the above sounds familiar, it’s because I lifted it from the Editor’s Note of the FoodPacific Manufacturing Journal , September 2013 issue. For those who haven’t read the magazine, it has special reports on sustainability, one of which is an interview with Bioversity on sustainable diets. Another is an article contributed by Iuliana Nita, global marketing manager, Food & Beverage, Process Systems division of Saint-Grobain Performance Plastics, on how little sust

Hans Christian Anderson wrote a story about the pride of the buckwheat. While the tale ends sadly for the plant, in reality it does have a reason to be proud, being a highly nutritious ingredient. Buckwheat ( Fagopyrum esculentum), a gluten-free grain-like crop, is a source of zinc, copper, manganese, protein and fiber, according to the Whole Grains Council . The benefits go on to include the role of buckwheat protein isolates in treating obesity, hypertension and constipation, while buckwheat flavonoid compounds may have anti-inflammatory and anti-cancer properties, and may control blood pressure as well. Buckwheat has been a part of the diet since 4,000 B.C. Today, most buckwheat grain for human consumption comes in the form of flour, says the Alternative Crops Manual of the Purdue University. Unlike other flours, it is a little bit brown since the hull fragments are not removed during milling. Buckwheat flour is also composed of other ingredients like rice, wheat, co