Food Focus Thailand January 2023 No.202

Safe and reliable

Level and pressure instrumentation for the process industry

Production processes are becoming ever more complex. So, it’s important that the measurement technology used to control and monitor them is all the more understandable and intuitive. VEGA has set itself the goal of developing innovative measurement technology that is easy to install and operate while providing maximum safety and reliability.

Under extreme conditions on oil platforms and in mining, in mechanical and plant engineering, in hygiene-sensitive industries like food and pharmaceutical, even under wildly fluctuating weather conditions commonly found in water and waste water applications: In virtually every industry VEGA has been demonstrating its application competence, which is founded on over 60 years’ experience.

With about 2,000 employees worldwide, more than 900 of whom work at the headquarters in Schiltach in the Black Forest, VEGA operates subsidiaries and locations in more than 80 countries. The large sales and service team offers technical consultation and top-quality products that come with all the necessary certificates and approvals for worldwide use.

Product lines VEGA sensors

PRO BASIC AIR

Unlimited variety in highest quality and precision.

That means: all integration options available, any mounting situation, all process fittings available, highest pressures, lowest temperatures and use with all conceivable media. Every sensor of the PRO line is optimised to meet the individual requirements of various industrial sectors and is precisely tailored to the specific application.

Compact and precise all-rounders.

That means: optimal measurement technology for standard processes and basic applications that still has the reassurance of being “made by VEGA”. Available in all the important standard versions and with numerous connection variants. Every sensor of the BASIC line is easy to integrate and quickly ready for operation.

Reliable data security even without cables.

Sensors of the AIR line are used in mobile applications wherever reliable and precise levels create added value for work processes. The wireless standards LoRA, NBIoT or LTEM transmit your data securely to the VEGA cloud server. Ideal for automatic reordering or just-in-time emptying – anywhere in the world.

Digitalisation

INDUSTRY 4.0 – THE WAY TO A SMART AGE

In the smart age, intelligent solutions provide an optimal analysis of sensor data and generate an abundance of useful information. This makes the daily work easier and safer. The most important prerequisites for this: trust and stability. VEGA provides future-proof applications, highest possible data security as well as maximum protection and confidentiality. Industry 4.0 with VEGA – for the long term.

User-friendly and secure the VEGA Tools app

Thanks to the sensor’s Bluetooth function, setup and commissioning is easier than ever – especially in hard-to-reach locations or harsh industrial environments. When it comes to data protection and security, VEGA considers it extremely important to comply with the highest standards – from access management to secure data encryption.

VEGA Inventory System

VEGA Inventory System gives the supplier a reliable insight into the inventories of his customers at all times. The current measurement data is combined and compared to the values from the consumption history. This analysis optimises requirement, inventory, and delivery planning. It also saves resources and costs.

myVEGA – Advantages in every phase

The myVEGA customer portal provides you with comprehensive information via permanent and complete digital storage of all documents relating to your VEGA products – Discover your benefits in every single phase.

Planning

In your personal customer portal, you’ll find everything you need to plan your own customised measurement technology. Access a universal configurator, create, and store projects and generate 2D and 3D drawings of your configured instruments.

Setup and commissioning

In your personal account, you will find all the important documents and test certificates for setting up and commissioning your VEGA sensors. Manage your access data with “Pins & Codes” for contactless setup and commissioning using the VEGA Tools app.

Ordering

After planning, you can view the prices and delivery times via myVEGA and request quotations for your specific products or order directly online. This includes everything from your individually configured instrumentation to accessories and spare parts.

History

Keep an eye on all your transactions. With myVEGA you can view your entire order history – regardless of the date of your registration. Track the status of your order. The shipment tracking function keeps you informed about the progress of your order.

VEGA Instruments Co., Ltd.

Tel.: +66 2700 9240

E-mail: info.th@vega.com www.vega.com

BOARD OF CONSULTANTS

Visit Limprana

Honorary Advisor

Food Processing Industry Club The Federation of Thai Industries

Pattra Maneesin, Ph.D.

Deputy Governor Industrial Services Thailand Institute of Scientific and Technological Research (TISTR)

Asst. Prof. Anadi Nitithamyong, Ph.D.

President Food Science and Technology Association of Thailand (FoSTAT)

Phisamai Srichayet, Ph.D.

Director Institute of Food Research and Product Development (IFRPD) Kasetsart University

Anong Paijitprapapon

President National Food Institute Ministry of Industry

Chalat Santivarangkna, Ph.D. Director Institute of Nutrition Mahidol University

Akeanong Jangbua, Ph.D. Department Director Food Innopolis

Assoc. Prof. Winai Dahlan, Ph.D. Founding Director

The Halal Science Center Chulalongkorn University

Assoc. Prof. Anuvat Jangchud, Ph.D. Dean Faculty of Agro-Industry Kasetsart University

Asst. Prof. Athisarn Wayuparb, Ph.D. Executive Director Thailand Productivity Institute

Sinchai Thiensiri CEO, GS1 Thailand Director, TIPMSE

The Federation of Thai Industries

Visit Limlurcha

President Thai Future Food Trade Association

Company

Abbra Co., Ltd. B254

Betagro Science Center Co., Ltd. B050

ENEOS (Thailand) Ltd. B636

Food Focus Thailand Roadmap: Bakery & Pastry Edition 2023

Food Focus Thailand Roadmap: Functional F& B Edition 2023

Forefront Foodtech Co., Ltd. B082

Fukushima Galilei (Thailand) Co., Ltd. B502

HI-COOK (Thailand) Co., Ltd. B325

Hygiena International Ltd. B625

I.P.S. International Co., Ltd. B006

Mettler-Toledo (Thailand) Ltd. B010

MT Food Systems Co., Ltd. B292

Official Equipment Manufacturing Co., Ltd. B084

Pamalyne Marketing Co., Ltd. B492

Premium Distribution Co., Ltd. B645

Sab Klang Thong International Co., Ltd. B613

VEGA Instruments Co., Ltd. B555

The VF 608 Plus Advance Edition Vacuum Filler is a vacuum filler that optimally designed for universal food processing such as sausage, burgers, and ready meals for small-scale producers who are intuitive operation as well as flexible to fast product changes for small batches with minimum amounts of residual product. The filling capacity is up to 2,000 kg. /hr. Portion and linkage capacity is up to 400 portions/minute (servo linking). The vane cell feed system makes excellent weight accuracy, safety, and hygiene concepts in accordance with the most recent EU standards.

By: Handtmann (Thailand) Co., Ltd.

VANA®-SANA LCPUFA INGREDIENTS FOR INFANT

MILK

LIGHT CONVEYOR PLATFORM PLUG & PLAY SOLUTION

Vana ® -Sana product range from FrieslandCampina Ingredients is a high-quality micro-encapsulated long-chain polyunsaturated fatty acids (LCPUFA) for infant milk formula. The new launch includes two new docosahexaenoic acid (DHA) products based on algae oil and an additional ingredient with arachidonic acid (ARA) derived from fungi oil. These products are cleaner labels because dipotassium phosphate and silicon dioxide have been eliminated from production. They contain no fish-derived oils and ensure superb sensory properties. It is the first to commercially launch encapsulated DHA and ARA ingredients based on lactose instead of glucose, allowing producers to improve their recipe formulations.

By: FrieslandCampina Ingredients

LCP Conveyor Belts from Interroll are designed for the handling of small items including any plastic wrap or cartons up to 50 kg. The belt can be made to tilt upward or downward and is powered by a compact, energy-saving drum motor that is more efficient than 85%, reducing on energy consumption and electricity costs. It enables operators to arrange installation comfortably and easily for a full modular system and reduces working hours. Pre-designed modules in a range of lengths and widths are additionally offered. It facilitates speedy production and delivery.

By: Interroll (Thailand) Co., Ltd. www.frieslandcampinaingredients.com www.interroll.com

Rhuleave-K® is a novel natural blend of two botanicals like curcuminoids and boswellia which helps fast-action pain relief of acute musculoskeletal pain following exercise. Pain alleviation could be felt in 40 minutes after supplementation, with complete pain relief achieved by as early as 160 minutes comparable with acetaminophen. This formula is bound by a black sesame oil (effective carrier) known for its wellness properties. The new SPEEDTECH TM technology is applied to ensure rapid, uniform dispersal of the actives, resulting in a fast-action mechanism.

BERRY’S SUPERLOCK®

POT

RHULEAVE-K® FAST PAIN RECOVERY SENSOR CLEANING AND CALIBRATION SYSTEMS

The SuperLock ® pot from Berry is an innovative and reusable packaging solution that combines a premium image for the brand with effective product protection for a long shelf-life. The pack is manufactured in polypropylene which is a recyclable material. The replaceable lid protects the contents once opened and allows portion control. One of the other great characteristics of SuperLock® is its extremely low oxygen transmission rates which ensures that the product stays fresh for a long time on supermarket shelves.

Sensor cleaning systems are automated systems of In-Line analytical sensors that reliably clean and calibrate select sensors to maximize measurement uptime and free personnel for other tasks. Automated cleaning systems are especially beneficial for measurements in aggressive media with high pressures and temperatures. Using these sensor cleaning systems, sensor life can be increased significantly and downtime can also be prevented.

By: Arjuna Natural Pvt. Ltd.

By: Berry Global Inc.

By:

Mettler-Toledo (Thailand) Limited www.berryglobal.com www.mt.com www.arjunanatural.com

Generation Push Customers of various ages have different requirements. Natural and healthy products appeal more to Baby Boomers and Generation X, who are more concerned about the safety of ingredients, whereas buyers in Generation Y, the majority of whom are of working age, are more particularly concerned with prices. As a result of growing up in the digital age, Gen Y and Gen Z buyers prefer foods or brands that reflect their lifestyle, personal beliefs, and values, and they enjoy interacting with brands as it reflects who they are. Also, these consumers are thought to be very influential in shaping and redefining trends because they embrace new and distinct flavors and are extremely responsive to brand engagement.

Danio’s Cottage Cheese product, Cookie dough flavored from the Netherlands This Danio’s special flavor of Danio cottage cheese was developed from the consumer’s vote via a popular chatting application (Whatsapp). The company has conducted this survey to find out that “Cookie dough” is the most popular among new-generation consumers.

Plant-based: Unlocking a New Narrative Protein derived from plants is no longer considered experimental. However, market growth is expected to slow in the coming year as most consumers continue to refuse to buy due to taste, texture, and price, as well as a desire to avoid artificial foods that are not derived from nature. Furthermore, Gen Z consumers now expect plant-based products to be distinguishable from real meat and to be available in more convenient, readyto-eat forms.

Holy Cow’s ready-to-eat vegan curry sauce (UK) is made with plant-based ingredients and is free from gluten and sugar. It is easy to prepare; simply add proteins or veggies and sauté for three minutes.

Farming the Future Digital technology has become increasingly important in agriculture and livestock production; for example, vertical farming and smart farming can help improve agricultural produce quality while also assisting farmers in meeting sustainability standards. Furthermore, young people believe that agricultural technologies could help farmers live better lives and earn more money. For them, the ideal products should be natural, free of chemicals, and safe for humans, animals, and the environment.

AeroFarms’ vertical farms (USA) grow GMO-free and pesticide-free produce utilizing modern aeroponic technology. They even use appropriate light waves to stimulate vegetables with distinct flavors and nutrients.

Quick Quality Two-thirds of consumers prefer foods that are simple to prepare and consume and rich in nutrients. As a result, ready-to-cook, fresh meals that are precut, seasoned, and mixed are becoming more popular. Consumers choose these meal kits for a variety of reasons, including price, freshness, health, and time savings.

Ready-to-cook seasoning potatoes, Earth Fresh Brand from USA Roasted baby potato with a gourmet sauce made with clean ingredients, no gluten, and dairy-free. Easy to cook and fast, just peel the seal, roast or ovenbaked the potatoes, pour the sauce in it and serve.

Devouring Digital Consumers today want to merge physical and digital experiences. Products that appeal to them must have online platforms through which they can express their opinions and preferences and exchange information with other buyers. This method can raise awareness and have a significant impact on consumer behavior as well.

Coca-Cola Byte, a brand-new pixel flavor, was released to provoke curiosity from fans in the US. Before diving into the real thing, consumers were allowed to experience the new flavor by entering the metaverse in an online game called Fortnite.

Revenge

Spending

Since the worst of COVID-19 has passed, consumer spending has been increasing significantly. Despite the desire to splash the cash to bring back their excitement, many still limit their spending on food and beverages. As a result, the products must be distinctive enough to entice people to buy or pay more. To accomplish this, manufacturers could use a new aroma, flavor, or even the creation of unique items that will be sold for a limited time, such as limited-edition products. Besides, the survey also discovered that consumers are eager to try familiar foods and beverages in new or unusual forms.

Häagen-Dazs Mini Cup “Kanjuku Beni Haruka” (Baked Sweet Potato) Häagen-Dazs from Japan has announced a new and limitededition flavor called ‘Kanjuku Beni Haruka’ (Baked Sweet Potato). Not just the flavor, but they put some real baked sweet potato in the ice cream for sweetness. Moreover, they secretly hid the sweet potato sauce in the core of the ice cream cup for a joyful texture.

Unpuzzle Health Consumers today are becoming more health-conscious. They are also more knowledgeable about nutrition. As a result, manufacturers should clearly present important facts and an accurate perception on product labels, such as ingredients, nutrient content, and both the pros and cons of consuming such food. Moreover, the government should get involved by providing guidance for food and beverage product labeling.

Nutri-Score Label (5 Colour Nutrition Label; 5-CNL) The easily understandable front-of-pack nutrition label was created for all food and beverage products referencing the British Food Standard Agency Nutrient Profiling System (Modified version) (FSAm-NPS). This label’s purpose is to reduce misunderstanding about nutrition information clarified in the alphabet A (Dark green), which means rich in beneficial nutrition, to E (Red), which means less beneficial nutrition. This label is now actively used in 10 European countries.

Positively Imperfect Many years ago, when a company encountered a problem, they had to conceal it from the public. However, the business environment has evolved over time. Customers today are more open-minded. They would understand if there were flaws. This is in line with the current transparency trend, in which most consumers continue to trust brands that are willing to reveal their problems and openly communicate with customers. Plus, brands can use this opportunity to solicit consumer feedback to

develop the right solutions. This method can even make customers feel more involved.

HealthLab™ Jam Filled Balls coated with white chocolate, Whyte Lamington flavored from Australia The filling cake snack from HealthLab™ is filled with raspberry jam, covered with sponge cake coated with white chocolate, and dusted with organic coconut flake. The owner is willing to create a snack from 100% plant-based by using the flavor everyone knows. They are also concerned about sustainability by using recycled materials and are open to consumers’ comments for better.

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Innova’s Top 10 Trends 2023 Webinar by Lu Ann Williams, Global Insights Director from Innova Market Insight.

4 Development Strategies for Thailand to Become a Global Leader in Food Export

1. Training of New-generation, innovative-driven F ood Entrepreneurs: 3,500 entrepreneurs are trained to focus on the production of future foods, such as health and biotechnological foods. The training is carried out in partnership with the network of the Center of Food Excellence to accelerate the food processing industry development. Research, technology, and innovation are managed in collaboration with public agencies in the Regional Science Park and universities. Specialized food innovation managers are trained to help liaise between entrepreneurs and researchers in educational institutions to develop innovative food products that can commercially and efficiently compete in the market.

2. Creation of F uture F ood Innovations: an emphasis is mainly placed on research on future food and its commercial feasibility, building of basic infrastructure necessary for further development of the Thai food industry, improvement of technological competence, and entrepreneur-driven innovations. This specifically aims at SMEs and startups so that they can gain better access to investment.

3. Building of D omestic and International Business Opportunities: this strategy can be implemented via platforms that are suitable for businesses of all levels, such as the World Food Expo in Thailand, promotion of food tourism, food festivals showcasing the regional potential of Thai food and tourism, development of digital value chain and its integration with the global production chain, and development of the Window of Thai Food project, which serves as a platform for product showcasing, tasting, offline promotion, and business negotiation.

4. Building of Basic Infrastructure and R eduction of B usiness Obstacles: these projects include, for example, building of environmental layouts that facilitate the industrial reform according to Thailand 4.0 policy, promotion of food industry innovation networks for the entire production chain, food traceability systems on every level, risk evaluation of health foods, encouraged use of locally sourced ingredients for health supplement foods, standard systems for the verification of

new herbal extracts to ensure international approval, and public-private partnership to establish standard quality requirements for premium-grade foods such as quality grades of premium beef and antibiotic- or hormone-free meat of land or aquatic animals.

Thailand, with its role as a “Kitchen of the World”, can champion its diversity, quality, and abundance of raw materials as a strong point in the production and processing of its food products. It can also use these highlights to ensure the constant creation of food innovations to expand its market dominance and step up to become a leader in the global food industry.

เอกสารอ้างอิง / References

https://www.scbeic.com/th/detail/file/product/8657/gfm0m1ctsh/EIC_In-Focus_Food crisis_20221121.pdf

https://ww1.suphanburi.go.th/files/com_news_manage_ict/2021-04_ae315d200ef67f0.pdf https://www.youtube.com/watch?v=gpz7OcJhnUE&t=182s

https://www.youtube.com/watch?v=opnWrXG7HI4

https://www.oie.go.th/assets/portals/1/fileups/2/files/ArticlesAnalysis/ImpactThaifood industry_Russia-Ukraine.pdf https://www.ryt9.com/s/iq03/3366860

https://www.bangkokbiznews.com/business/economic/1036013

https://www.nestle.com/sites/default/files/asset-library/documents/library/events/2010 malnutrition-in-older-people/5_emmanuel-pradon_final.pdf http://dynaworth.com/en/product/seasoning.php https://www.nutraingredients-asia.com/Article/2022/04/19/functional-drinks-with-low-calorie count-trending-in-thailand-qminc#

https://coconuts.co/bangkok/news/taste-convenience-thai-frozen-food-sales-15/ https://www.thebangkokinsight.com/news/business/marketing-trends/155504/

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difficult. Sulfuric acid is continually being added to the water, and during periods of high viscosity does not mix well. The acid may come into contact with the pH sensors without being diluted, leading to a severely reduced sensor lifetime.

Old Technology is Problematic Sugar producer from Italy1 was using an older generation of pH measurement system where the pH electrode and reference electrode were separate. This meant a significant amount of time was being spent on sensor maintenance, and while one or other of the electrodes was being cleaned or replaced, In-line pH measurement couldn’t measure pH during processing. So, sugar producer looked for an alternative that would reduce maintenance, frequency of sensor replacement, and ensure pH measurement reliability.

Durable pH Sensor for Demanding Conditions

Sugar producer developed the sensor that combines pH and reference electrodes plus temperature measurement into one, highly robust design1. The long diffusion path gives it strong resistance to contamination from acids and an extended lifetime. It operates comfortably in temperatures up to 130oC, and its annular PTFE diaphragm prevents coating, reducing the need for cleaning.

Intelligent Benefits The benefits of intelligent sensor management technology include a robust sensor-transmitter digital signal that is unaffected by the moisture in the environment; Plug and measure for fast, error-free measurement point start-up; and predictive diagnostics that keep maintenance staff aware of sensor conditions at all times.

The diagnostics are displayed on the connected transmitter. This versatile, multi-parameter unit accepts conventional analog probes as well as ISM sensors and has a quick set-up mode for fast installation. The system was completed with a highly durable housing with stainless steel wetted parts.

Significant Reduction in Maintenance For a period after installation, engineers periodically compared the measurements from the intelligent pH sensor1 with those from a portable meter. They were always aligned, giving the confidence in the In-line system

COPROB the sugar producer from Italy, realizes that the high humidity in the production environment is problematic for analog technology. With ISM’s digital signal, they know that the environment is not altering the data received at the transmitter.

Regarding time spent on pH system maintenance, due to the resilience sensor and ISM’s predictive diagnostics, it has dropped by 50%. Now, engineers have more time to ensure sugar is of the highest purity and quality.

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Electrodialysis is an electrochemical separation process in which ions from the treated liquid (Sugar solution) are transferred through ion-exchange membranes from one solution (Feed/dilute) to another solution (Brine/concentrate) under the influence of direct voltage between difference two electrodes. The charged components are attracted to the cathode or anode and collected in the concentrate stream. The product, organic non-ionic compounds, is retained in the dilute stream. So, unwanted by-products of chemical and enzymatic conversion can be therefore, easily removed. In addition, the removed components could often be recovered and returned to the reaction stage as the required reactant or catalyst, or pH controlling agent.

The apparent advantages of this electrochemical technology are improving sugar yields, reducing waste effluents and pollution loads, and recovering and reuse of ions like P, Mg, Mo, and Ni. So, the final product has high quality, low protein content, and high color stability. Moreover, demineralized saccharides are a new source of supplementary nutrition, a beneficial ingredient used in many foods and pharmaceutical products.

Several industries commonly use sugar as an ingredient in their production, so the demineralization process by using clean technology without chemical consumption is a new choice that not only obtains highquality sugar but is also safe for consumption and is environmentally friendly.

Sugar is a broad term applied to many carbohydrates present in many plants and characterized by a more or less sweet taste. Sugar is a product of photosynthesis in all green plants. The sugars occur as a mixture that cannot readily be separated. In the sap of some plants, the sugar mixtures are condensed into syrup. Juices of sugar cane and sugar beet are rich in pure sucrose. These two sugar crops are the main sources of commercial sucrose.

Sugar Production Process

After harvesting the sugar-source plant, the plant would be washed. Sugar cane would be crushed and extract the juice. The initial juice is dark green color and is acidic and turbid. For a sugar beet must be sliced into small strips called cossettes. The cossettes are soaked in hot water tanks as the sugar is extracted. The juice is collected in large vats.

The juice is introduced at the top of the tower and sulfur dioxide vapor is at the bottom called sulfitation. Carbonation by added calcium carbonate is used to further separate the soluble non-sugar materials from the juice to aid in precipitation. The juice is heated to denature the protein content and is then mixed with milk of lime. The CO2 bubbles can also be introduced in this step to lower the alkalinity and precipitate the sludge, which is filtered to purify the juice. The sludge is removed from the bottom of the tank, and the juice is removed from the top. Secondary filtration is used to extract any remaining sugar from the sludge. The clarified juice is then boiled in a series of vacuum evaporators until it reaches a concentration of 50–65% sugar. Each subsequent evaporator in the series has a higher vacuum pressure, resulting in the sugar syrup boiling at lower temperatures through the process, producing a thick and colorless syrup.

Crystallization takes place in a single-stage vacuum pan. The syrup is evaporated until saturated with sugar. As soon as the saturation point has been exceeded, small grains of sugar are added to the pan. These small grains, serve as nuclei for the formation of sugar crystals. The additional syrup is added to the strike and evaporated so that the original crystals that were formed are allowed to grow, Until the pan is full. When sucrose concentration reaches the desired level, the dense mixture of syrup and sugar crystals, called massecuite, is discharged into crystallizers for the centrifugation process.

For centrifugation, the massecuite is added to a highspeed centrifuge contains a perforated metal cylindrical basket. During the process, the molasses passes out of the lined centrifuge basket and is drawn to the outside of the centrifuge where it is removed and sent to storage tanks. The sugar is retained in the lined centrifuge basket. The damp sugar crystals are dried in hot air dryers. reaching a moisture content less than 0.02%

The Sensor Performance at Critical Points in Sugar Processing

1. In the beet juice extraction, some chemical are added for agitate the non-sugar material in the juice, which is important to know the exact volume of the juice because the erroneous volume measurement would affect the final product content and waste some sugar away. However, the beet juice has dark, turbid, and foamy on top of the juice, which are harder to measure. The solution of this problem is using the efficient level measurement sensor1 which can measure the level of beet juice and even has other advantages such as being safe to use with food products, easy installation, and accurate measurement.

2. The process in a vacuum pan to ensure the growth of sugar crystals. The syrup is cooked in a closed boiler with steamheated tubes, and the liquid is extracted. The intermediate product is magma, a mixture of crystal sugar and syrup. This mixture is then poured into a holding tank, the crystallizer. In the holding tank, the cooling and drying process creates a substance called massecuite and causes sugar crystallization. The level in the tank must remain constant, so a reliable level measurement is required here. The installation of the durable level and pressure measurement sensor2 is a good choice because it can measure a substance level and pressure in the tank. In this state, a small particle of sugar which required abrasive-resistant equipment as well.

References

www.madehow.com/Volume-1/Sugar.html

www.ift.org/news-and-publications/food-technology-magazine/ issues/2020/july/columns/processing-how-sugar-is-processed

Complementary foods include all five food groups, such as rice or flour, meat or eggs, vegetables, fruit, and oil. A lack of any food group will have an impact on the baby’s growth and nutrition, such as causing slow weight gain or anemia due to an iron deficiency. Complementary foods can be made with regular adult ingredients but with an altered texture. For example, at 6 months, babies could begin eating finely blended and gradually change the texture of food to roughly blended, and around 1 year of age, they can chew foods on their own, even if they lack a complete set of teeth. Babies begin to use their hands to grasp (finger) food and place it in their mouths around the age of 8 to 9 months, while at one year old, they should be ready to hold a spoon. Babies will also begin to learn the taste of food at this age. As a result, they should be exposed to the real flavors of natural foods rather than seasoning them with sugar, salt, or fish sauce.

Young Children Aged 1 Year and Older

After a year, the baby’s diet shifts from mostly milk to a balanced mix of foods and milk between meals. At this age, they should eat three meals and two snacks per day. And all five food groups must be included in their diet, just like complementary and adult foods. Because the baby’s portion size remains small, their meals should be varied to provide more nutrients, and it is necessary for them to have snacks. Their snacks must be nutrient-rich and given between meals, ideally 2-3 hours apart. Younger children’s meals and snacks should also be of high quality, with strong seasonings avoided, because young children may become addicted to the rich flavors and reject natural-tasting food. Parents should also try to avoid giving them sugar, sweets, and storebought packaged snacks because these bad foods may lead to unhealthy eating habits in the future.

At this stage, babies also become more curious and interested in their surroundings. As a result, when it comes to eating, they may not always cooperate. Feeding them nutritious meals and snacks at the appropriate times can encourage cooperation and help them learn how their appetite works and how to respond to natural hunger and fullness. Also, at this stage, a single meal

should last no more than 30 to 45 minutes, and the babies should be allowed to participate in eating as needed. Food may be spilled, but they will eventually learn to eat. It is also suggested that family meals can also improve a child’s dietary intake and behaviors.

In conclusion, babies typically transition from liquid to semi-solid and solid foods in accordance with the rapid development of their eating habits and bodily functions. Therefore, food for newborns and infants varies in quantity and quality depending on their age. Also, how we feed our babies is very important, as food is a source of energy and nutrition that helps them grow and develop healthy eating habits that will shape their future health.

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Take Care Gut Health Research indicates a generational loss of the critical gut bacteria

B. infantis in infants, possibly caused by the overuse of antibiotics, among other factors. Failure to receive these bacteria – either from the mother at birth or through diet – may lead to other health conditions throughout a child’s lifetime. A child’s digestive system develops throughout the first six months of life. Adding probiotics and prebiotics to baby food products can negate these effects and improve immune health. Emphasize the importance of caring for digestive wellness early on. B. infantis is also found in some food products. It’s used in the production of some yogurt, olives, sauerkraut, salami, and cheese. It’s also added to infant formula.

Organic Baby Food There’s hardly a segment of the food industry that hasn’t been impacted by organics, and baby food is no exception. More than ever, consumers find value in feeding their children food grown naturally and chemical-free. An organic, farm-to-fork story establishes trust and transparency. Products available on the market include Baby Natura, brown rice mixed with pumpkin, and organic morning glory uses only organic ingredients and is intended for infants and young children up to the age of 8 months. It’s suitable as a baby’s first meal because it contains a variety of ingredients that are made from 100% organic raw materials, high in fiber, which makes you feel full for a long time, and ready to eliminate waste from the intestines which is a good cause of constipation in young children.

Plant Based Popularity in Baby Food

Plant-based food is growing in popularity in the baby food industry because it reduces eating allergic foods such as meat, seafood, processed food, or wheat flour. Plant-based food helps your baby have a healthy digestive system in the long term and be more active and smarter. Millennials, the consumer segment representing the bulk of new parents, is also the generation that consumes plant-based dairy more regularly. And, considering that nearly 40% of consumers choose these alternatives “to feel healthier,” the habit is likely to be passed on to their offspring. Products available on the market include Sprout organic plant-based infant formula, a world-first vegan formula designed and approved for babies 0-12 months. This formula is based on rice starch rather than soy.

New Gen Mom with Online Shopping While

grocery retailers remain the most important for distributing baby food globally (44% share of overall retail sales), e-Commerce continues its strong

growth in 2022 after a record increase in 2020. This year, online channels are set to account for 20% of retail sales globally for baby food, seeing a doubling of share since 2017.

เอกสารอ้างอิง / References

https://www.vandrunenfarms.com/blog/baby-food-trends/ https://www.euromonitor.com/article/three-trends-to-watch-in-baby-food https://kerry.prezly.com/lc40r-reduces-gi-infections-in-c-section-infants by-up-to-73-research-shows

https://www.onegreenplanet.org/vegan-food/ancient-grains-products/” https://www.onegreenplanet.org/vegan-food/ancient-grains-products/ https://www.topspicks.tops.co.th/single-post/6-recommended-organic foods-for-babys-health

https://www.leafscore.com/eco-friendly-kids-products/the-5-best-plant based-baby-formulas-dairy-free-organic/#sprout”

https://www.prnewswire.com/news-releases/baby-food-maker-market size-to-grow-by-usd-403-25-mn-market-research-insights-highlight technological-innovations-and-portfolio-extensions-as-a-key driver-301636561.html

https://www.nutraceuticalsworld.com/contents/view_breaking-news/ 2022-11-09/frieslandcampina-launches-three-lcpufa-ingredients-for infant-milk-formula/

More Information Service Info C010

The selection of appropriate industrial food grade lubricant plays a vital role for food manufacturers because the contamination of some lubricants into food contributed to customer damage and led to invaluable losses. Currently, the extensive contamination of agricultural chemicals, food fraud, or food poisoning resulted in consumers’ awareness of food safety in manufacturing and consumption. Therefore, the food industry must strengthen safety and give priority to production.

Several international food and beverage manufacturers are requesting their suppliers apply for the Food Safety System Certification or FSSC 22000, an internationally accepted proof of functioning management system demonstrating the manufacturer’s commitment to food safety. In the case of lubricants used in the food industry, it can be divided into 3 guidelines according to HACCP principles as follow:

1. Do not use lubricants

2. Prepare the prevention actions when lubricant leaks or exposure

3. Use an allowed lubricant to be touched accidentally

The requirements of lubricants stated that if the manufacturer is unable to comply with (1) and (2), the food-grade lubricant must meet the requirements of (3) following HACCP standards regarding lubricant products for machinery in food production. There are many types of food machinery lubricants such as hydraulic oil, gear oil, air compressor oil, all-purpose oils, and greases. These lubricants must be registered according to NSF International standards (United States) and use raw materials according to the requirements of the Food and Drug Administration (US FDA) as well as HACCP certification. Normally, synthetic food-grade oil has a longer service life than that mineral grade. The examples of lubricants used in the food industry are as follows:

High-performance multipurpose grease1 is a US NSF H1 registration product for the lubrication of production line equipment, food processing, conveying and packing systems, etc. This synthetic oil based is formulated with aluminum complex and food-grade white oil. So, it can be easily washed with distilled water or tap water used in food production. Even if there is some water during processing, it cannot soften the grease. In addition, it has anti-rust properties due to the use of an aluminum complex that is resistant to high temperatures (Dropping point: 242 oC), therefore, it is effectively used in extreme heat lubrication positions.

High-grade lubricating oil for food processing machinery2 is NSF 3H and H1 approval products made from natural vegetable oil (Base oil) and additives reagents specified under the standards of the Japanese Standards of Food Additives, so it is extremely safe for humans. This lubricant is specially designed to use in food production machinery and offers outstanding oxidation stability. Because this lubricates has been highly refined, it has no color, odor, or luminescence. Moreover, this lubricates from vegetable raw material can also apply in food contact directly.

Rotary compressor oil3 is a synthetic base oil lubricant with obtained NSF H1 registration. It is suitable for rotary air compressors or screw type that uses oil-flooded lubrication system, especially machines made in Japan and machines with steel bearings or alloyed steel. According to the service life test, this lubricant was added oxygen under a catalyst (Copper and iron) at a temperature of 120 oC, then filter the oil (Filter 0.8 μm) at a specified period. The service life was evaluated from the weight of the sludge and

results are shown in the figure.

Choosing a certified lubricant is the key factor for preventing the contamination of the lubricant in the production line and reducing the risks of food products hazard

to the minimum level. So, it enhances confidence in food manufacturing, establishes food safety, and increases food quality.

SCREW is the most suitable oil for a rotary air compressor which needs long life performance.

More Information Service Info C011

What if the enzymes are used in the process?

When enzymes are used in the manufacturing process, it will be considered whether or not the enzymes used are listed in List No. 1 as attached to the Ministry of Public Health’s Notification No. 409 (B.E. 2562), regarding enzymes for use in food production, or as defined in the JECFA Combined Compendium of Food Additive Specifications. If the name appears on any of these lists, the product is considered a non-novel food. In the event that the enzyme is not listed in both documents, applicants must provide additional evidence about that specific enzyme used in the production process to a relevant agency for safety evaluation.

Information

required

for product safety

considerations The relevant evidence for consideration required for novel food safety assessment is divided into two categories: (1) information on the specification of ingredients and the final product; and (2) information on the safety study of a particular ingredient that requires for safety assessment. More details are available in the Ministry of Public Health’s Notification No. 376 (B.E. 2559) regarding novel foods. However, because some raw ingredients have never been consumed as food before or the manufacturing process employs technologies or substances that have not previously been licensed, safety information is crucial. As a result, applicants can submit the safety assessment report from the international risk assessment agencies or other recognized countries (if permission was granted in a foreign country), genotoxicity testing, and toxicity studies in animals (including acute toxicity testing, sub-chronic toxicity testing, and chronic toxicity testing). These tests should be performed in accordance with international standards, such as those of the OECD. Or it should be carried out in a laboratory accredited

with Good Laboratory Practice (GLP) or accompanied by a clinical study report in order to establish the product’s acceptable daily intake (ADI). In addition, the risk assessment agencies will assess the ADI, the recommended dose, recommendation, or options for consideration of safety and suitability of consumption as well. The goal is to increase consumer safety, especially among high-risk groups.

Summary of safety considerations for medical food and special purposed foods

• All relevant information provided in the Ministry of Public Health’s Notification No. 238 (B.E. 2544) regarding special purposed foods.

• If the product is classified into the novel food category, it must be evaluated for safety by one of the FDA’s authorized risk assessment agencies before determining acceptable daily intake (ADI).

• Entrepreneurs submit documentations to demonstrate whether or not the ingredients have limitations or pose risks to specific groups of consumers when used for specific purposes.

• The FDA determines that there is no risk to any specific groups.

• Entrepreneurs submit product informations to an FDAauthorized health claims agency responsible for nutrition assessment and health claims to evaluate the safety and health benefits of their product.

• The assessment agency submits the result to the FDA.

https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/sp.efsa.2018.EN-1381) http://www.ratchakitcha.soc.go.th/DATA/PDF/2562/E/203/T_0017.PDF

Precision Farming AI technologies are being used to bring new depths of precision to farming. So, this might be analysis of past harvests in terms of both quantity and quality, in combination with weather forecasts to inform which fields need watering and when, or when to use fertiliser perhaps. In the aquaculture sector, there is a business that is using AI technology to ensure accurate doses of feed are administered in shrimp farming, avoiding over and under-feeding. This serves to lower the feed conversion ratio and shortens the shrimp production cycle, doubling production without huge intensification.

The adoption of Precision Farming presents a great opportunity to increase the efficiency of the Thai agricultural sector, according to the Economic and Business Research Center the Siam Commercial Bank (SCB EIC). A study by the Association of Equipment Manufacturers (AEM) found that Precision Farming can increase productivity by about 6%, save fertiliser and pesticide use by almost 15%, and reduce water consumption by up to 21%. Fertiliser costs tend to increase consistently, especially today.

According to EIC, if technology innovation is successfully fostered in the Thai agricultural industry, it will benefit the entire agricultural ecosystem, not only Thai farmers. The entire Thai agriculture sector will improve because of this. Additionally, one in five jobs in the agricultural sector are applying technology to change the type of agriculture can lessen the environmental impact on the industry that produces the highest greenhouse gases. Promoting the agriculture industry’s capacity to adapt to climate change, which is going to get worse every day and further variation in the future.

Pricing Strategy Again, taking into account numerous factors, the application of AI technologies can inform a more effective pricing strategy. AI applications can quickly and effectively analye all contributing variables, such as seasonality, competitor pricing, promotions, customer demand, etc., building up a clear picture of pricing history and trends, to inform recommendations regarding which products should be sold at which price to maximise revenues. There is already a leading European bakery ingredients business doing just this, implementing the right technology to achieve optimal pricing recommendations for its wide range of products.

Mitigate Against Unpredictability Over the past two years in particular, the unpredictability of food supply chains has had a massive impact on food and beverage manufacturing. This is another area where AI can hold the key to unlocking new, better ways of working. For example, the right AI tools can predict sea vessel arrival times, helping manufacturers to more accurately forecast when their raw ingredients will be arriving. It is the level of detail that AI brings that makes all the difference. Not only can manufacturers secure a more accurate picture of when ingredients will arrive, but the technology can also factor in considerations such as how long deliveries will take to unload at the factory, instilling an even greater level of accuracy when it comes to scheduling production to optimise operations and maximise productivity.

This granularity of information is what makes AI the

cornerstone of more accurate, agile, predictable supply chains, helping businesses to plan for all eventualities and delivering the actionable insight needed to stay one step ahead of the competition.

Sustainability The issue of sustainability is another area where AI is having a positive impact on food and beverage manufacturing. Businesses are able to use the insight generated by AI applications to minimise energy and water usage, ensuring the most energy-efficient production, alongside waste reduction at all potential touch points in the manufacturing process. In a similar vein, machine learning-based specification matching and stock allocation enables manufacturers to ask if they can optimise the use of existing stock and still meet customer specifications.

As well, innovative businesses are taking quality information, in combination with ingredient shelf-life data, using AI to determine dynamic best before dates. AI answers the question of ‘can we extend the shelf life safely considering the quality at hand?’, which ultimately prolongs the sellable life of a product, reducing waste and increasing revenue. At the same time, AI technologies can facilitate smart shelves in supermarkets, where prices are adjusted based on remaining shelf life and point of sales history, reducing waste and increasing profitability further still.

Maximise yield The ability to maximise yield is yet another area where AI can make a world of difference. Internet of Things (IoT) devices in combination with machine learning are optimising machine settings to maximise yield. For example, manufacturers can ask how to maximise yield considering the quality of ingredients and the process conditions. Considering an almost inordinate number of process parameters, it is possible for manufacturers to use AI to maximise the output of processes at every step of the way.

AI is all about connecting the dots, making the most of the huge amounts of data generated by the food and beverage sector, and using AI technologies to analyse this data and gain a better understanding of the many and complex variables at play within the industry. As more businesses invest in AI technologies, so suppliers can create more out-of-the box AI solutions. The learnings and experiences of food and beverage manufacturers inform AI templates that can then be applied to similar businesses, delivering the insight needed to maximise efficiencies and boost revenue.To work, AI needs data. As long as there is data, it is possible to use AI technologies to recognise data trends and patterns, applying this learning and insight back to the business. It is this application of insight that is helping to create better, faster, more profitable operations at every stage of the supply chain, building a responsive and resilient food and beverage industry right across the world.

Bangkok, 14 December 2022 Singapore, 2022

Pamalyne Marketing Co., Ltd. & Ellab A/S

Successfully Seminar, “Ellab Asian Meeting 2022”

METTLER TOLEDO Publicity Campaigns for Online Seminar Program 2023

Pamalyne Marketing Co., Ltd., Ellab Sole Distributor in Thailand, collaborates with Ellab A/S, the world market leader of validation and monitoring in the food processes, successfully held the seminar on “Ellab Asian Meeting 2022” at Grand Hotel Pacific Hotel, Singapore recently. This seminar aimed to share helpful technology information, application of Ellab devices, and solution in the food and pharmaceutical process, including the new product launching next year. Besides, team-building activities at the event created teamwork and fun among participants. Pamalyne and Ellab are delighted to support our clients continuously and hope to be a part of clients’ success in the future.

With a selection and compilation of various webinar themes that food & beverage entrepreneurs shouldn’t miss, METTLER TOLEDO ushers in a new age, especially regarding the topic of thermal analysis by experts from Switzerland. There will be 2 rounds of webinars so everyone can choose upon convenience. Additionally, after signing up to attend the webinar, you will receive instructions on how to join and a date and time notification. After the webinar, you can consult experts or exchange information with other attendees.

For more information about METTLER TOLEDO’s webinar programs, please scan the QR code to register. You can follow us at www.mt.com, Line OA @mtth or get the updates from Food Focus Thailand channels.