We have been delivering information on the big topics like food waste reduction and sustainability in this magazine for years. Flipping through the old pages, I see the rapid developments in these areas as they are reported to us over the years, from a breakthrough processing technique to a novel material for packaging. We know that every innovation and every action counts in the race to save the growing population from hunger. But the same old concerns still trouble us today, right? We still generate a lot of food waste (it’s still roughly one-third of food produced globally). Companies continue to forge on because the work of becoming greener and more efficient is never done – the seemingly Sisyphean task is just carried out by one generation to the next. Thankfully industry is rife with innovative ideas for us to dream of a food-secure future. 

Any F&B company that undergoes change to become sustainable will find it complicated andcostly; yet despite the complexities that come with sustainability, those involved in the supply chain know they are expected to do their part in guaranteeing the industry’s transformation. Food systems – which include all the players in production, processing, distribution, and consumption – are known to account for a third of total greenhouse gas emissions. According to a Reuters report, food systems generated 17 billion metric tonnes of carbon dioxide equivalent in 2019.  While food waste – from production to consumption – contributes to half of all global food system emissions. Interestingly, decomposing food in landfills is said to makeup a big portion of those emissions. So in this issue, we continue to highlight the sustainability efforts of companies that are helping food and beveragemanufacturers take further steps in limiting their own carbon footprint, in creating sustainable food products, and using better packaging. These efforts in the form of serviceor innovation come at a cost, but we look at the positive impact on the companies that created them and on those who apply them to their own manufacturing.  Meanwhile we as consumers – part of the food system – are also expected to be conscious of our own food choices and learn to embrace more sustainable living. 

For this issue, we gathered the views of executives on developments in their respective fields.We would like to thank Andrea Zangara (Euromed), Nigel Wong (Mettler Toledo), Jason Spencer Knox (Seafrigo), Marco Azzeretti (Key Technology), Ben Newey (Hyster-Yale), Dr. Susanne Leonhartsberger (Wacker), Tony Ong (Veolia), and Hanson Wong (Smart Weigh Packaging).To balance the reports with F&B consumer perspective, we include insights from the Southeast Asia retail evolution CPG”, a whitepaper prepared by global advertising agency, dentsu. Also in this issue: new products and solutions from Kerry, BENEO, and other big names are featured in the pages of this magazine; a case study from Syntegon will surely interest coffeepackaging companies, and a report on Heat and Control’s food processing technologies offers clarity onhow to choose the right seasoning/flavouring system.

Isn’t it true that good food starts with good ingredients? There are just so many ingredients to consider when choosing flavours, colours, preservatives, texturisers, etc, before you can create the food product that meets your standards. As a manufacturer, how do you choose a brand or ingredient solutions partner? Quality is a determining factor. Will the ingredient improve the overall quality of your end-product? Cost is another factor. You will findthat many ingredients are positioned as helping you reduce production cost. While some ingredients will make your formulations more label-friendly, or nutritious. Processing methods and choice of equipment and packaging of course are as important. However way you choose, you know you’ll have to create a product that consumers will want to purchase over and over. If market studies show that consumers are becoming nutrition conscious, are willing to purchase higher quality products despite the price, are more aware about environment and sustainability, then the choices become obvious.

No doubt you are in the process of becoming a sustainable company in your own pace. As long as you are moving – or even attempting to start moving – in this direction, it shouldn’t matter in what speed or phase you are currently in. Every step is a leap toward success, and each step matters to your stakeholders. To help you reach your sustainability goals, the companies featured in this issue of FoodPacific Manufacturing Journal share information about their new products, equipment, and services. In our conversations with executives from Siemens, AAK, Mettler Toledo, and Dase-Sing, among others, there is a stress on how their effortsto become sustainable are passed on for the benefitof their customers. Apart from the demand for sustainable products, they understand what F&B manufacturers are going through as a result of increasing prices. And so in this issue, we also collected not only insights from various providers of ingredients, packaging, and equipment, but also information on the latest products that might be able to help you in creating winning products.

The Thai company, NC Coconut Co. Ltd has become a leader in promoting the Bio-Circular-Green Economic (BCG) model. This model is definedby APEC as integrating the three economic approaches, namely bioeconomy, circular economy, and green economy and using technology and innovation to create value, reduce waste, advance resource efficiency, and promote sustainable business models. NC Coconut is also teaching other companies how to implement BCG in their own businesses.• While you already know the value that innovative packaging brings to any product, it’s always interesting to see what companies come up with to attract their consumers. About two years ago, Zai Urban Winery launched an organic wine in metal cans. Back then, the idea of traditional wine in metal cans might have made some jaws drop. But Zai, in its desire to be both sustainable and innovative, assures that metal cans do not alter the taste of the wine. For those who don’t remember, the Italian winery partnered with Crown Bevcan Europe & Middle East to create Zai’s story on the metal cans, complete with QR codes to engage consumers.Interactive designs such as Zai’s continue to bring life to so many F&B products. A recent undertaking between Tetra Pak and Disney is another example. Creating cartons with Disney and Marvel characters, these companies aim to stimulate dairy consumption. • Say citrus, and you begin to imagine sour, tangy, refreshing, light, summery flavours, in your mouth. The power of citrus flavours is amazing. For alcoholic beverages, they are a timeless favourite, and there are many new citrus varietals that can be paired with ready to drink cocktails, beer, and so on.

This issue’s content inspires readers to look towards the future – we have a report on ‘future food’ categories and how these fare among consumers. For instance, research reveals the growing impact of personalisation especially on nutrition needs and product choices. Experts advise food manufacturers to be ready to meet this trend if they want to stay relevant in their niche for many years to come. Of course it involves change in processes and a keener interest in digitalisation. What better place for manufacturers to look for technical guidance and inspiration than at interpack which finallyopens in May this year? The best processing and packaging technologies are there to consider. Turn to page 18 for some of the products you’ll see at the event.

Prospects continue to look better as we move further into 2023. To quote Nigel Wong, Head of PI Market Support Centre, Mettler Toledo Product Inspection: “The food and beverage sector in Asia is strong, and we expect to see continued growth. This is despite new market conditions brought about by recent global events such as COVID, as well as general social changes.” Mr Wong is one of the interviewees for this Outlook issue. We also talked to executives from ETPACK, Heat and Control, Cablevey, and Kerry, who also share the same view of the Southeast Asian market for ingredients, packaging, and processing. In this issue, we also include the forecast of Mintel and FrieslandCampina on consumer trends for this year and beyond. Our feature on technologies to watch ofers a glimpse of future food processes. We’ve also compiled some of the latest ingredients, packaging and processing machines launched in the past few months. 

Where consumers are the winners

Year after year covering developments in the F&B industry, I see that more companies in Southeast Asia are already adding healthier products to their selection. Thailand’s development of future foods, and better foods for the future is the example to follow.

Whether it is about taking out ingredients from the formula, using new ingredients, or creating a product from scratch, the process has become much more efficient for manufacturers who are able to find the ideal partner to help them through the entire course. In this issue on page 12, we talked to Michelle Lee, Regional Marketing Leader, Greater Asia for IFF on how this process goes about with their customers. IFF is just one of the many companies helping manufacturers get their concepts to life and ready to market.


Aside from better for health formulations, manufacturers are interested in upgrading their packaging design or process. They know it’s necessary to keep up with the times when it comes to materials and labels. The growth of e-commerce has become a big reason for this. Consumers are also critical about the sustainability, strength and safety of packaging.  Again, having to choose the right packaging design – not too much and not too little – is also much easier with the abundance of packaging options on offer. In this issue, you’ll find some of the latest packaging, including the recipients of the Ringier Innovation Technology Awards for packaging technology. 


There are many challenges in the food industry, where from a manufacturer’s standpoint can be overwhelming. But resilience is among the key characteristics of industry players, enabling them to survive the highly competitive landscape. Take for instance the story of Dairy Home, which through persistence became the first sustainable and organic milk producer in Thailand.   One of the challenges is improving nutrition security. And we are happy to share that the winners of the Ringier Technology Innovation Awards in the Ingredients category mostly address this concern. This is also related to the growing concern that HarvestPlus sees in Asia where nutritional deficiencies remain high. HarvestPlus is well known in the area of biofortifcation through their CGIAR HarvestPlus Program. Ravinder Grover, HarvestPlus Program Lead for the Commercialisation of Biofortified Crops Program and Peter Goldstein, Head of Strategic Communications in HarvestPlus, gave us an overview of the nutrition situation in Asia and updates on their programme.We also have a report on the ever-popular bubble tea, and the opportunities for manufacturers in the ready to drink functional teas category, as shared by Sarah Lim, Marketing Director, Asia Pacific Beverages, Human Nutrition, ADM.

As you might already know many food companies have become victims of cybercrimes recently. It’s not surprising that hackers would take advantage of certain vulnerabilities in their systems. As Vijay Vaidyanathan, the Regional Vice President – Solutions Engineering, APJ at Claroty says, the food manufacturing industry has low maturity in terms of cybersecurity. An interview with Mr Vaidyanathan on page 6 will help companies understand the issues and how to protect themselves as they further adopt digital technology.In new ingredients, many have been introduced in the past month, from the attractive powder colours of GNT to the acid-stable natural blue from Fermentalg and partner DDW. Recently, Ingredion announced it had launched its first waxy rice-based texturising solutions – making it the frst food ingredient company to enter the sustainably grown waxy rice space. In the same vein, BENEO talks about the advantages of rice ingredients in creating full-bodied plant-based alternatives to dairy. While our report on salt reduction via Kerry’s Tastesense Salt suggests that manufacturers don’t have to compromise on flavoursIn packaging and processing, there is abundance in technologies and materials, some of these we highlight on pages 30-31 and 39-40. Apart from these, we feature the metal caps of Taiwan Hon Chuan Group, the continuous mixer of Heat and Control, and many more. Worth mentioning as well is the sorting technology that allows better handling of fish cut-offs from EU-funded project WaSeaBi.

Studies show the importance of omega-3 oils to good health, from slowing cognitive decline to improving cardiovascular health, and supporting infant development. Although Asia’s consumption of these oils is low compared other regions, this market is growing. Manufacturers that work with such oils have to overcome certain difficultieassociated with handling polyunsaturated fatty acids, according to Frank Möllering, head of the R&D Department at Nutriswiss AG, Switzerland. He further talks about this and the work of Nutriswiss in a report on page 37.Aside from production, another hurdle with omega oils is fiding sustainable sources. The proverbial many fis in the ocean no longer holds true since marine life declined by almost 50% between 1970 and 2012 (WWF). To address the issue, DSM recently introduced their campaign, Sea the Difference to raise awareness about overfishing. In terms of innovation, they have also tapped algae as source of omega-3 for their products.Meanwhile, the fermentation process has been getting a lot of attention in the industry as consumers re-discover the health benefits of fermented food and drinks. Natto, the Japanese dish of fermented soybeans, is one of these. To know more about natto and modern fermentation technology, read the interview with Dr. Hu Weimin, founder of Weifang Qianyue Pharmaceutical Technology Co., Ltd, on page 12.For this issue, Heat and Control also shares a report on the commercial processing of tortillas, taco shells and other corn products, putting emphasis on how their Masa Maker™- the world’s frst corn masa making system – can speed up the dough making process.

Collaboration among F&B companies can be a mighty force in creating new concepts and products, when their goals are similar or complementary. For example, the difficult but necessary goal of implementing waste reduction or zero waste management calls for partnerships with a network of stakeholders. In this huge responsibility made up of plans and programs to reuse, reduce, and recycle, one small but significant method of saving resources is to upcycle food. Food upcycling is more complicated than it sounds. While it’s considered a trend, it is expected to grow roots in the industry, and its impact will be massive especially when individuals, groups, and companies will do their share of upcycling. Just take a look at the work of a growing number of start-ups across the globe. RE:Harvest is working with breweries across Southeast Asia to upcycle beer by-products. CRUST is using bread surplus and fruit peels from other manufacturers to produce sparkling water and beers. Confetti is turning ugly fruit into crispy snacks. Better yet, curated collaboration, as MISTA founder and head, Scott May, calls the product innovation and development cooperation among its members. “Curated Collaboration catalyes uniquely innovative and regenerative solutions that transcend what any one company can do on its own, while helping solve some of the global food system’s most challenging opportunities.” Last March, the group announced the release of a plant-based yogurt base with solutions from AAK, Chr. Hansen, Givaudan and Ingredion.Also in this issue, we include a report from Kerry, on how acetate-based meat preservation solutions compare with popular lactate-based preservatives. We also have a short overview of the meat extract market, with input from Jenny Kartika Rusli, business development director of PT Foodex Inti Ingredients.

The words that often pop up in conversations right now are “adjusting” and “adapting” – actions that companies are working on in varying degrees to survive the current situation. It’s tough that these require new strategies and investments, maybe even a change of culture within an organisation – or within the industry, or even the way companies, associations, and governments work together. But it’s all part of demonstrating one’s level of resilience – the strength that will carry you through the future, or as McKinsey calls it, the next normal. For this issue of FoodPacific Manufacturing Journal, we asked manufacturers in the ingredients, packaging, processing, and automation sectors, about the situation in their industry and their insights for this year and beyond. We talked to Puratos, Kerry, Beneo, Glory Charm, Körber, Korutek, Syntegon, to name a few. We share trend reports from ADM, Friesland, and other ingredients companies as well as prediction from S2G Ventures and Accenture. All their insights prove how necessary it is for them to be both flexibleand agile, and especially open to change, and how they are helping their customers be the same in order to meet changing consumer behaviour.Yes, trends come and go, but the ones that are here to stay have to do with good nutrition, healthy but delicious formulations, sustainable sources of ingredients as well as packaging, better processing technologies, upcycling, and other Earth-friendly practices to reduce food waste. 

As 2021 winds down to a close, the promise of a better year ahead is now much more reassuring. Although the impact of COVID-19 is still palpable in Southeast Asia, many countries are cautiously but confidently opening up for travel and business. Taking their cue from changes as a result of the pandemic, companies serving the food and beverage market have a lot to take on as they forge ahead; many have carried on well in the face of unexpected issues with supply chain, manpower, and other production woes, while still bearing in mind how to please their consumers with products delivered on time, products that are safe, and services that meet the standards.In this issue, we feature several new ingredients for bakery products, confectionery, yogurt, and snacks that can enhance product characteristics as well as raise quality in terms of nutrition. More and more consumers in Southeast Asia are seeking healthier alternatives even in their choice of indulgent products. Among these are reports on Chr. Hansen’s Vega™ Culture Kit, Olam Food Ingredients’ sugar reduction solutions, and the benefits of Euromeds pomegranate extracts. We also feature the growing applications of collaborative robots in agriculture, particularly in urban farming where cobots are working as pollinators and harvest partners.  Also read a case study shared by China-based Golden Pak on how it has upgraded its machinery and processes through the company’s partnership with Mitsubishi Electric and Qingdao Keling.

New ways to extend product shelf life are further helping companies and consumers reduce cost and waste. Shelf life, or the amount of time a product maintains its safety and quality before chemical or microbial changes occur, can be prolonged in many ways, from better formulations to the use of innovative packaging, and of course the processing methods and distribution.  Millisecond technology (MST) in particular is a pasteurisation technique that offersfresh shelf life in non-aseptic packaging for greater than 45 days, or more. For dairy, and even plant-based milks and fruit juices, MST pasteurisation is said to leave nutrients and natural favours intact. The patented technology comes from Millisecond Technologies Corp (MSTC) and JCS Process and Control Systems (JCS). In Southeast Asia, JCS partners with Nu Agri Asia, a Philippines-based consulting company for F&B.This issue also contains information on plant-based and alternative proteins – one being our interview with Monique Suryokusumo, Vice President, Marketing, Monde Nissin. There has not been a magazine issue over the past year where we did not have updates on this segment. Hailed as part of the future of food, the plant-based segment remains very active in R&D and new product development.In quality & safety, Dr Miflora Gatchalian, the CEO for Quality Partners Company, Ltd., and also an Academician Emeritus of the International Academy for Quality (IAQ) in the US, contributes an article on statistical tools for product quality monitoring and improvement.

When you go over this issue of FoodPacific Manufacturing Journal – or any F&B magazine for that matter, you’d be amazed at the countless innovations being presented to food and beverage manufacturers, and how these are contributing to hundreds of new and exciting products every day. Two trends among many, are coming right at us with full force. One is the focus on health and nutrition, which should significantly impact the way packaged foods and drinks are developed or reformulated. Another is the seeming breakneck speed at which companies are investing in plant-based food – especially meat – production. With technical support coming from many ingredient companies, expect that you can produce better tasting plant-based food and beverages.Both these trends will be tackled in the ASEAN Food and Beverage Ingredients Summit: Formulating with Innovative Ingredients and Solutions, a virtual conference hosted by Ringier Events with business partner Kerry, on July 8, 2021. Joining Kerry are speakers from Chr. Hansen, PT Indesso, and Roquette, who all aim to provide the latest in formulation, vegan and functional products, and related consumer trends. The highlights of this event will be posted on our website and featured on the next issue of FoodPacific Manufacturing Journa.In May, Ringier also hosted the webinar, Shrink Sleeve Innovations for Food, Beverages, and Personal Care Products, with partner Dase-Sing Group. Packaging expert, Mayuree Paklamjeak presented on the trends in Thailand, and we share a summary of her presentation on pages 22-23.  Meanwhile, the topic of fruit breeding may not be of your usual interest, but when you think about it, without agricultural developments and innovations, where would many F&B products be today? Check out the article from International Fruit Genetics on page 8.

Rising above industry challengesThailand’s food processing and agricultural sectors are critical to the local economy. Early this year, the Thailand Board of Investment (BOI) also reported these sectors represented the second highest number of applications for investment promotion in 2020. By investment value, these sectors accounted for 41.1 billion baht, only next to electrical appliances and electronics with 50.3 billion baht. While the current situation is less than ideal for the manufacturing side, it remains that Thailand’s F&B industry will turn the corner. Our snapshot of the Thai food industry on page 6 gathers input from notable sources including insights from Visit Limlurcha, chairman of Thailand’s Food Processing Industries Club, Federation of Thai Industries, and president of the Thai Food Processors Association. Emphasis on automation, improving standards, and sustainable production, packaging, and distribution is considered key to overcoming pandemic-related setbacks and other industry challenges. Many of the new technology will be showcased at ProPak Asia, which expects to return to its usual schedule in June. Meanwhile, it’s worth noting that more and more plant-based food investments are being announced, a few of them are Givaudan and Bühler’ protein innovation centre in Singapore, ADM’s new plant-based lab also in Singapore, and AAK’s partnership with Invita to tap the growing plant-based market in Australia and New Zealand.

Emphasis on safety and high quality Producing safe and high-quality raw materials, machines, and ingredients has to be at the center of why you are in this business, and to enable food and beverage manufacturers to provide good products at the right price as well. As the times change, we are hearing industry analysts say that nutritious, healthy, safe and sustainable products are what consumers want. In fact, consumers have always wanted all these whether or not they are aware of it – except that for a time industry seemed to be stuck at delivering indulgence first in the form of many convenience foods. Many still are. But now it is about nutrition frst, and the transition to better formulations and processes as well as compliance with health guidelines is already becoming more evident in the industry. The March issue of FoodPacificManufacturing Journal, covers several innovations in health and nutrition, such as the latest ingredients for immune health and stress reduction.We also report on how Indonesia’s food and beverage sector is adapting to the COVID-19 situation, and the need for manufacturers to carry out stricter hygiene and sanitation measures – among other requirements, as explained by GAPMMI chairman Adhi Lukman. We also talked to Nigel Wong, Head of Market Support Center, Asia Pacific, Mettler-Toledo Product Inspection, about the company’s checkweighing solutions, particularly those for SMEs. Also recently, Thermo Fisher Scientific announced several new developments including its Halal and vegan testing where results can be obtained within the same day. Still on food safety and quality, we report on the overwhelming impact of illicit trade on the alcoholic beverages sector and its consumers, as well as on the economy, as shared by Chris Humphrey, executive director of the EU-ASEAN Business Council and Olivia Widen, associate director for Corporate Afairs, S&R at Pernod Ricard Asia, who all call for stronger collaboration among stakeholders. 

Outlook 2021: Seizing opportunities and recouping lossesEntering the new year with re-evaluated plans to buffer their businesses from all sorts of disruptions such as this current pandemic, manufacturers are making certain their products and services reach customers at the shortest possible time. Supply chain issues were among the most difficult for several producers, manufacturers, and retailers to handle in the past several months, and as such its management is a priority. Many companies were able to manage this with more ease than others. Some of the executives we interviewed for the 2021 outlook reports can tell you how they did it.

Along with a stronger supply chain, companies stress their compliance to safe processing, packaging and distribution of food and beverage products as their customers demand nothing less, and consumers are now extremely guarded about their health. Hygiene protocols and stricter sanitation measures are in place to help eliminate food safety breaches. Thanks to new technologies like those for inspection, remote video assistance, and packaging, etc, production becomes even smoother and faster.

Well-being of mind, body, and the environmentThere is much to cover when the topics of food safety and quality are up for discussion.  The report, Food safety and quality sustainability: Role of sensory evaluation, on page 22 details the steps in ensuring quality and safety during processing, from raw material inspection up to product shelf life monitoring and acceptability, and also by example, explains how sensory evaluation is implemented in the process. Dr Miflor Gatchalian who contributed this report, is an expert in quality. Only last month, she presented before the virtual audiences of two conferences: XLVIII National Quality Congress and the Asia Pacific Quality Oganisation Conference.Dr Gatchalian mentions “retention of consumer acceptance” as a key to business recovery and survival as we all go through this phase of coronavirus. Manufacturers know this as a rule –that they must constantly be monitoring their markets, most especially how the pandemic is changing consumer attitudes. Ingredient companies including those featured in this report, BENEO, DuPont, and Kerry, are using resources to understand the consumer. Australian Macadamia shares this: Generation Z who are born in a time of “flux,fludity and mass disruption”, are totally diffrent from past generations when it comes to their food and beverages choices. See the organisation’s article on page 10.Jim Richards, CEO of plant-based milk specialists milkadamia, describes them as so: “Today’s consumers are looking for wellness, but the lens through which wellness is viewed has changed. It used to just mean good nutrition, but now, especially to younger generations, it’s so much bigger than that. Consumers want to be vital, energetic and well. But they also recognise that they can’t be well if everything around them isn’t well.” 

A changed worldWith nearly three months to go before the end of the year, it seems the light at the end of the tunnel – the coronavirus-free environment we long for – is far from sight in 2020. Instead fear, confusion, and anxiety, not to mention mistrust, still consume the most affected by the pandemic.Many businesses are now folding, and economies are crumbling, and for how long. It’s a changed world too inside companies and factories where workforce is skeletal, and compliance with uncomfortable safety and hygiene procedures is a sad reminder of the current state. Some companies don’t even understand how they should carry out new practices. If you go to the US FDA website, you’ll see the many questions manufacturers have about food safety and COVID-19. On June 7, the UN celebrated Food Safety Day where they stressed the importance of each and everyone’s contribution to ensuring global food safety especially during these times. In the food industry, it’s not just about food contamination, but contracting COVID-19 in the workplace. And even as the World Health Organisation says we can’t catch the virus from food and packaging, we feel more secure when disinfecting whatever comes from the outside world. In our Packaging Trends report, Dr Manfred Tacker, who is the head of the Packaging and Resource Management Section at FH Campus Wien, says, “The agility to change or reverse course is key” where he pertains to how companies are adjusting to the present times. It may well be applicable not just to packaging companies today, but to most manufacturers who have already been adjusting their production and plans since the start of the year. It even applies to our individual lives.

Health ingredients wantedWe all know that interest in health ingredients like probiotics is growing, more so during COVID-19 times. In fact, when Ringier Events hosted an online conference on probiotics in June, speakers from Chr. Hansen, FrieslandCampina, Anlit, and Azelis, received over 50 questions from participants.Continuing developments both in business and research of probiotics are a boon to the manufacture of functional food and beverage. Earlier this year, the Southeast Asia Probiotic Scientifc & Regulatory Experts Network initiated by DuPont Nutrition and Biosciences, together with the Food and Nutrition Society of Indonesia, the Nutrition Society of Malaysia, and the Indonesian Food and Beverage Association, held their first workshop to pave the way for the harmonisation of probiotics standards in Southeast Asia. While it seems typical for every country in Southeast Asia to have its own regulations for probiotics – or not have any at all – this has prevented brands from seizing market opportunities. The Network’s initiative is therefore good news for companies that can provide clinically tested probiotics. The area of human milk oligosaccharides (HMOs) remains promising as well. Complex sugar molecules uniquely found in human breast milk, HMOs help nourish and boost the immunity and brain development of infants. While commonly associated with infant nutrition, HMOs can also enrich dairy for adults. The biotech company, Jennewein Biotechnologie uses a proprietary fermentation process for the mass production of its HMOs. The company will soon release its breakthrough 5-HMO blend – a combination of fve HMOs in nature-identical concentrations – and being so, it is closer to natural breast milk. Jennewein has obtained approval for its 2’-FL HMO in Singapore, and is eyeing markets in Asia. Read the report on page 18.

Learning from our current state of affairsSome analysts and companies say that business as usual after COVID-19 won’t mean the same. That’s because facets of life – and priorities – are changing.  These are times when resistance to change will be overcome by the necessity to adopt, for survival. And for business to see its recovery now or after the crisis has lost its grip on the world, many changes are to take place on differentlevels. One example is how virtual conferences are now taking over as trade shows and face-to-face meetings are canceled. Recently, Romaco said its Noack blister machine passed its factory acceptance test (FAT) which was carried out via live stream for a customer in China. So, we are seeing how transactions can be done differentl. Many companies can learn a thing or two about how to conduct themselves during and after COVID-19, from our interview with Shane Bracken, Regional COO APMEA (Asia Pacific,Middle East & Africa) at Kerry. Read this report on p10.The global crisis has indeed exposed the vulnerabilities of the F&B industry. In the Philippines, the lockdown imposed since March 2020 revealed the strong and weak points of the supply chain. For instance, fresh produce suppliers from the provinces could not immediately distribute their goods to their destinations, and problems such as these translate to lost revenue and food waste. At one point, government has encouraged city dwellers to grow their own garden patch. This is one of the reasons Singapore has been open to developing urban farms.There is freedom in self-reliance. Read the report on p14.It is also worth reiterating the importance of good health. Hence, we feature another company that does cold-press juices, Antidote. Read the report on p8.

Dear readers, Companies should be able to shield themselves from what they believe are potential risks to their businesses, and this is all part of risk management. But as it is, a crisis like the COVID-19 outbreak caught the world offguard, as threat of its spread from China toward the West, seemed remote at first.Since China is an important trading partner for most countries, we felt the country’s pain throughout this first quarter. As China-based businesses pick up the pieces, we do so with them. However, with the epidemic already impacting Europe, the US, and the Middle East, and an end to this challenge not within sight, it begs the question: how do we continue serving our global clients despite an ongoing COVID-19 outbreak, and how can we prepare for a similar risk in the future?This is a fittingtime for introspection, to test the resilience of our business models, or strategies. As of this writing, several trade shows and conferences are being rescheduled for later in the year. You could view it as business opportunities missed, if not set aside. But meeting suppliers and sourcing products can still be efective without face-to-face meetings, thanks to technology. And Ringier makes sure to tap technologies to provide you with online sourcing portals for different industries, electronic newsletters for the latest market updates, print magazines delivered to your doorstep – or inbox, and other services for you to do business no matter where you are in the world. 

What are you expecting in 2020?Science fiction has fed us with so many ideas about what the future would be like. The movie, Soylent Green no matter how old, still comes to mind for its chilling present-day relevance. Based on a novel written in 1966, Soylent was set in the year 2022, and depicted an ugly world dying due to the effectsof climate change, overpopulation, food scarcity, pollution, and issues similar to what we currently face. Meat was a luxury, so everyday food was, take note, plant-based, supposedly made from soy, lentil, even plankton (or so we thought until we reached the movie’s highpoint). The future of food is easier to predict compared to 50 years ago, and I’d like to think we are better equipped to manage crises in order to prevent food and water scarcity that futurists speak of when pertaining to rising populations. In advanced countries, we’re seeing industry’s effortsleaning toward sustainable sources of ingredients, food, packaging, and waste reduction in every step of production and consumption. Among them is protein derived from plants. In this issue, we’ve compiled several forecasts on plant-based proteins. The research and idea lab, SPACE10 (https://space10.com), has been experimenting on future foods, and much of what they’ve come up with are meals with a mix of vegetables and alternative proteins such as edible insects, spirulina, and lab-grown meat. Microgreens are grown hydroponically. Since many of these ingredients although highly nutritious can turn off consumers, SPACE10 experts are focusing on flavours so products like their Dogless Hotdog and Bug Burger will be enjoyable. 

A wish for good healthFor most of us it’s that time of the year when merry-making also means we’re unable to control the amount of food we eat. We just love to eat – and drink. It’s what normal folks do when in the company of family and friends during the holidays. While it’s weeks away from Christmas, I am already in the festive mood imagining get-togethers and potlucks. But as I complete this December issue, my mind goes back to more somber thoughts – food waste, empty calories, the packaging litter after revelries, people who don’t have enough to eat, people who have no access to drinking water, and the price you pay for eating too much. Our cover story on health and nutrition focuses on how we should all take part in solving global overnutrition and undernutrition. Based on statistics from the World Health Organization, there are about 1.9 billion adults who are overweight or obese, while 462 million are underweight. There are now more obese than underweight people, can you imagine? So yes, it is our wish to see more consolidated efforts in eliminating malnutrition in Southeast Asia and the rest of the world. It is our wish to see nutritious and good-tasting food and beverage products in convenience stores and restaurants. Let’s all work together for a healthier population.

Ringier’s Asia Manufacturing Summit: Food and Beverages, Plastic Packaging and Plastic Recycling Technology held in August, proved to be another successful event from the company (see my post-event report on page 32). It was followed a month later by the Plastic Applications in Food and Beverage Packaging Summit in Manila. In these conferences, there seemed to be a growing interest in sustainable packaging and recycling for the benefit of the environment, thanks to the presentations of keynote speakers like Mr Crispian Lao who is Commissioner of the National Solid Waste Management Commission and founding president of the Philippine Alliance for Recycling and Materials Sustainability (PARMS), Mr Henky Wibawa of the Indonesia Packaging Federation, and other presentors at these events. They have the passion to make a difference.We do hope to invite more people like them to speak at our forthcoming conferences. Still on the topic of sustainability, Ivan Idrovo, a value chain/market systems development international consultant, avidly follows developments in the coconut sector. His report on page 37 contains an overview of the industry as well as the highlights of three recently concluded events: World Coconut Congress, Cocoweek and its Trade & Investment Forum, and the International Coconut Session and the Ministerial Meeting.

Asia’s promising market for ingredients
There’s keen interest in alternative proteins/plant-based proteins in Asia. A Mordor Intelligence report says the APAC market for plant proteins is growing at a CAGR of 6.1% (2018-2023) to reach USD 1,178 million by 2023. The region is getting ready for the meatless future even as we know that many consumers in the region are quite familiar with the taste of alternatives like insects, tofu, mycoproteins, and so many others. But how do you win in this budding market? Sam Gao of Top Guide Advisory Shanghai has his own thoughts to share about this on pages 14-16. 
Dairy is another booming sector in the region. The Southeast Asian market is looking good. Earlier this year, the US Dairy Export Council (USEC) announced record-highs for cheese, whey,  and other ingredients, exported to the region in 2018. We talked to Ms. Dalilah Ghazalay, Regional Director, Southeast Asia, USDEC about it. 
For more exciting developments in the food and beverage industry, read the September issue now.

New technologies for a better futureYou have heard it, and you will hear it over and over – the call for sustainable production, use, and disposal of plastics, and the importance of working together to achieve the goal of reduced plastic waste. We are knee-deep in plastic waste. Consider the statistics from the UN Environment: 8.3 billion tonnes of plastic have been produced, using 17 million o barrels of oil each year1 million plastic bottles, 10 million plastic bags are bought every o minute50% of consumer plastics are single use, and 10% of all human-o generated waste is plastic80% remains in landfills or the environmeno See more statistics in the article, Cohesive approach to solving the plastics waste problem on page 18.Meanwhile, the development of better materials such as 100% recyclable food-grade plastics are long-awaited. Recent products include Propafilm™Strata SL from Innovia, and from Mondi a fully-recyclable polypropylene film for MA and vacuum packaging. The technology to recycle PET into food-grade plastics is vital in the drive to reduce waste. In this issue we feature Chang Woen and partner Indorama, both companies supporting each other in the goal to produce high quality rPET for the food industry. On the cover we also highlight blockchain entering Cambodia’s rice market. It seems Cambodia’s farming industry is look set to adopt the technology. With the success of the Blockchain for Livelihoods from Organic Cambodian Rice (BlocRice), a project that carried out the use of blockchain technology within the supply chain of organic rice, it probably won’t be long until we see farmers of other produce follow suit.

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FoodPacific Manufacturing Journal is published 8x a year in English. The magazine provides the food & beverage processing industry in South East Asia with the latest information and technologies on ingredients, processing and packaging, food safety and regulatory issues. It offers practical solutions to improve productivity, reduce cost, and turn innovations into real competitive advantages as well as the latest market information, trade show reviews and videos, and people and company profiles, written by industry experts and correspondents across the region. Also included are exclusive content and articles from industry professionals throughout S.E. Asia and from Ringier's family of food industry magazines covering Greater China region, the Middle East and other parts of the world, inclduing International Food & Beverage Ingredients News for China, China Food Manufacturing Journal, Food Manufacturing Journal-Middle East and Modern Food Processing (India). The interactive content allows readers to make direct and immediate contact with advertisers/suppliers and featured companies in the editorial by clicking on the web site and email addresses in each issue, access online content in Ringier’s food website in English and Chinese (food.industrysourcing.com), and avail of video content through iTunes and Google Play.

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FoodPacific Manufacturing Journal Magazine - November 2023

FoodPacific Manufacturing Journal Magazine - November 2023

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