In this issue

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.

FoodPacific Manufacturing Journal Magazine Description:

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.