Food Focus Thailand November 2022 No.200

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

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.

BASIC

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 instrumen tation 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

SMART PRODUCTION

In-line Inspection System for Quality and Safety of Food Products ระบับัการตรวจำสุอบัสุายการผลิิตเพ่�อค่ณภัาพแลิะความปลิอดภััยของผลิิตภััณฑ์์อาหาร

Ensure the Production Process with Quality Control and Error-detecting System for Product Sorting Machines เพิ�มความมั�นใจำในกระบัวนการผลิิตด้วยเคร่�องตรวจำสุอบัค่ณภัาพที่�มาพร้อมกบัระบับั ตรวจำสุอบัความผิดพลิาดในการคัดแยกผลิิตภััณฑ์์

STRONG QC & QA International Trade Regulations for Thai Agricultural Exporters เตรียมความพร้อมด้านกฎหมายสุาหรบัผู้สุ่งออกผลิิตภััณฑ์์ที่างการเกษตรไที่ยสุู่สุากลิ

SHOW

Set Thai Hemp Standard for Food Safety in “Asia International Hemp Expo 2022” Asia’s First B2B Hemp Exhibition on “HEMP FOR ALL” ก้าว่แร์กของมาตร์ฐานก่ญชังไที่ยั่สู่่อาหาร์ป้ลอดภ่ยั่

ADVERTISING INDEX

Alliance Technology Co., Ltd. B345

Asia International Hemp Expo 2022 B642

Beyond Food Expo 2022 B638

CF Chem Co., Ltd. A395

CF Chem Co., Ltd. B395

Columbit Thailand Pty Limited B620

Dhawath Technology Systems Co., Ltd. B251

Eatwell Co., Ltd. B634

ENEOS (Thailand) Ltd. B636

Food Innovations and Development Co., Ltd. B437

Forefront Foodtech Co., Ltd. B082

Fukushima Galilei (Thailand) Co., Ltd. B502

GNT Singapore Pte. Ltd. B298

Health Innotech Co., Ltd. B639

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

Hygiena International Ltd. B625

International Co., Ltd. B006

(Thailand) Ltd. B010

Food Systems Co., Ltd.

Co., Ltd.

(Thailand) Co., Ltd. (Ingredient) B327

Co., Ltd.

Singapore Pte. Ltd.

Auto-ID (Thailand) Co., Ltd. B042

Machinery

Service Co., Ltd.

of

(USDA)

High Pressure Processing (HPP) is the cold pasteurization technology to remove microbial spoilage and pathogen. Using this technology can preserve the products’ nutrition, colour, and texture. In addition, HPP is applied after packing, so there is no contaminant risk after the pasteurization. HPP is suitable for beverages, vegetables, fruits, meat, processed meat, seafood, and ready-to-eat products.

Frontier™ Series 2000 Centrifuge is a new product from OHAUS. It was designed for use with essential functions such as imbalance sensor detection. They are 2 models different in speed, FC2706 with a speed of 6,000 rpm and FC2516 with a speed of 16,500 rpm with various types of the rotor can apply since volume 1.5/2.0 ml. up to 100 ml.

The Arm Exhaust Mobile Hood type from FLEXLAB is intended for use in an experiment that does not require concentrated or intense chemicals and no heat involved in the test. The pipe is made of Polypropylene (PP) and equipped with a fan and an air filter for fine and coarse dust and chemical vapors. It can be installed to allow air to circulate inside the room without running outside air ducts. This Arm Exhaust Mobile Hood is manufactured under the standards of ISO 9001 and ISO 14001.

By: TSUS Premium Processing Co., Ltd.

Indochina

By: Official Equipment Manufacturing Co., Ltd.

By: KW Global

with the

to measure the core

and control the

nitrogen dosing machine

800SC equipped with an

servo motor.

accuracy is up to

integrates with the heat purging system, which can be defrosted within 3 minutes and dosing the exact amount of pure LN 2 into the container. A line speed sensor equipped can response for dosing in filling line speed. The NovoDoser 800SC system is designed for steady speed filling lines up to 800 bottles per minute with the most extended vacuum warranty up to 3 years.

The Innovate system is an automated luminometer providing high throughput screening in a compact, benchtop system. Our RapiScreen™ reagents utilize adenosine triphosphate (ATP) bioluminescence, the industry standard for rapid microbial screening of ultra-heat treated (UHT) and extended shelf-life products. It’s exclusively designed for fast-paced environments that depend on quick turnarounds, such as those within the food and beverage industries, the Hygiena™ Innovate system delivers accurate, objective, and confident results to confirm rapidly the quality of your product and quickly releases them to market.

Hygiena

The stainless-steel kettle works with automation that can rise up-down the mixing pan and agitator by electric system. This agitator also adjusts the rotation speed following the product type, making it easy to operate and clean. The machine has a standard and safety system. There are various sizes from 50 - 600 liters and can be used in processing lines such as boil, fry, curry paste, deep fry, and stir (Thai sweet filling) as well as adaptable for a wide variety of food.

Thermo-jack freezer TJCT is an evolution from the standard freezer TJAX. This model improved the more robust air flow to increase the freezing efficiency. It can reduce freezing time by up to 15%. The highlight benefit is to decrease the ice crystal formation zone, so thawed products remain fresh and particularly important for shrimp or fish. It also helps to reduce the footprint of the freezer. The new freezer has a turbofan centrifuge increasing the wind speed while the features are still the same as the TJAX, which consists of ADF, WDF, and CIP systems.

ทาให้้สามารถความสะอัาด้ได้้ง่าย แลิะ ทนทาน นอักจากนี ยังสามารถเชอัมตอัเข้ากับ เคร่อัข่ายอัินเทอัร์เน็ตแลิะเครอังพิมพ เพอัการ ถ่ายโอันขอัมลิได้้อัย่างคลิอังตัว

By: Sab Klang Thong International Co.,

Mayekawa (Thailand)

Halogen Moisture Analyzer, HX204, provides accurate results for all sample types and gets highly reliable and repeatable moisture results thanks to fast halogen heating and superior weighing performance with 0.001% moisture content readability. Precise halogen heating by fast and reliable results, high-performance MFR load cell readability of 0.1 mg accurate moisture results. The flat stainless-steel surfaces are easy to clean and robust. Moreover, it can provide network and printer connectivity for flexible reporting, and data transfer.

(Liver disease) โรคุ้หัวใจ (Heart disease) และโรคุ้ที�เกี�ยวข้องกับสมีอง

คุ้วามีจา และการคุ้วบคุ้มีอารมีณ์์ เช่น โรคุ้อัลไซึเมีอร (Alzheimer) ปัจจัยทีส่งผลต่อจลินทรยที�แตกต่างกันในแต่ละบคุ้คุ้ล อาจมีา จากวิธีีการใหกาเนิด การให้นมีบุตร ลักษณ์ะภมีิประเทศ และสังคุ้มี ของ ถึิ�น ที�อ ยู่ อา ศัย อา ย อาหารและยา ที รับประทาน รว มี ถึึง คุ้วามีเคุ้รียดและการออกกาลังกายในชวิตประจาวัน ซึึ�งอาหารถึ้อ เป็นปัจจัยหลักในการปรับสมีดุลจลินทรย์ในลาไส้โดยเฉพาะการรับ ประทานอาหารที�เป็นแหล่งของ “พรีไบโอติก” (Prebiotics) สมีาคุ้มี วิทยาศาสต ร์ระห ว่างประเทศ สา ห รับโพรไบโอ ติกและพ รีไบโอ ติก

Scientific Association of Probiotics and Prebiotics; ISAPP) ไดกาหนดนิยามีของพรีไบโอติกไวว่า “อาหาร

ลิโกแ ซึ็กคุ้าไรด (Chitooligosaccharides; COS) และแล็กโทซึูโคุ้รส (Lacto sucrose) นอกจาก นี ยังมีีพ รีไบโอ ติก ที�อ ยู่ ในระห ว่างการ พัฒนาและ ยังไมี่มีีกฎหมีายรับรองอย่างเป็นทางการ (Developing prebiotics) เช่น แรฟฟิโนส (Raffinose) นีโออะกาโรโอลิโกแซึ็กคุ้าไรด (Neoaga rooligosaccharides; NAOs) และอพิแล็กโทส (Epilactose) และกลุ่มี ที�เข้ามีามีีบทบาทใหมี (New candidates) ส่วนใหญ่ไมี่ได้อยู่ในกลุ่มี คุ้าร์โบไฮเดรตแต่มีีคุ้ณ์สมีบติในการปรับสมีดุลจลินทรย์ในลาไส เช่น สารประกอบพอล ฟีนอล (Polyphenols) โอลิโกแซึ็กคุ้าไรด์ในนานมี มีนุษย (Human milk oligosaccharides) กรดไขมีันไมีอิมีตัวเชิงซึ้อน

acids)

IMOs)

(Proteins or

The gut microbiome enhances the function of digestive and nutrientabsorbing systems, the production of beneficial metabolites such as short-chain fatty acids, the modulation of immune system, the prevention of chronic noncommunicable diseases, including the control of gut-brain connection and stress-related disorders. Additionally, it also prevents the overgrowth of potential pathogenic microbes via competitive inhibition and production of antimicrobials.

However, a physiological imbalance caused by gut dysbiosis, which occurs when the number of pathogenic microorganisms exceeds that of their beneficial counterparts, can lead to the risk of several diseases and disorders, such as diabetes mellitus, hypertension, obesity, irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD), immunodeficiency, liver disease, heart disease, and brain-, emotion- or memory-related disorders such as Alzheimer’s.

The factors contributing to different microbiota levels in individuals may vary due to the birth delivery process, milk feeding during infancy, topography, society of residence, age, food, medicine, stress, and daily exercise. These elements, especially prebiotic food, are the main contributors to the balance readjustment of the gut microbiome. According to the International Scientific Association

of Probiotics and Prebiotics (ISAPP), prebiotics is defined as “Foods or food ingredients that are resistant to the gastrointestinal digestion and absorption, and can be fermented by microbes in the large intestine with selective stimulating the growth and/or activity of the intestinal microbes and inhibiting excessive growth of potential pathogenic microbes leading to health benefits of the host.

Prebiotics can currently be classified into various categories. The commercial, established prebiotics include, for example, inulin, galactooligosaccharides (GOS), fructooligosaccharides (FOS), and lactulose. Next are the increasingly interest emerging prebiotics, such as xylooligosaccharides (XOS), arabinoxylan oligosaccharides (AXOS), isomaltooligosaccharides (IMOs), chitooligosaccharides (COS), and lactosucrose. There are also developing prebiotics, which have some

ดััดัแปลงจาก (Probiotic Drinks in India, 2020) และ www.thelifestyledietitian.com.au

Adapted from ‘Probiotic Drinks in India, 2020’ and www.thelifestyledietitian.com.au

studies but no regulatory approvals, including raffinose, neoagarooligosaccharides (NAOs), and epilactose. The final category is the new prebiotic candidates, which usually are not a subset of carbohydrate groups but have gut healthenhancing properties. To illustrate, these prebiotics are polyphenols, human milk oligosaccharides, polyunsaturated fatty acids, proteins, or peptides.

According to the Global Market Insights, the 2024 market value of the prebiotics used as functional ingredients in food and beverage products is projected to reach as high as USD 8.5 billion. A growing consumer awareness of the benefits of prebiotics is leading to commercial interest in the isolation and development of prebiotic compounds with gut health potential from novel and natural sources. These prebiotic substances need to be tested in vitro for their consistency in human gastrointestinal digestion and gut health model. In addition, the animal and clinical tests should be conducted in vivo to ensure their efficiency as well. The findings facilitate a proper selection of suitable prebiotics for effective application in food products. A study of prebiotic properties in natural extracts reveals that fucoidan, a type of polysaccharide extracted from brown seaweeds, cannot be digested by upper gastrointestinal enzymes and can passed to the large intestine, where it can be fermented by gut microbiota. As a result, it enhances the growth of Bacteroides ovatus, a type of microbe that can produce carbohydrateactive enzymes to degrade diverse plant polysaccharides. This enables the gut microbiome to produce short-chain fatty

acids, which are good for the intestines. In addition, the polysaccharides extracted from okra are found to increase the ratio of Bacteroidetes to Firmicutes, which may associate with the reduction of obesity risks. Furthermore, the pectin fibers in typical Thai fruit, such as raw papaya, can promote the growth of Coprobacillus, a microbe that produces butyric and propionic acids, while the polyphenols extracted from guava can increase the population of beneficial gut microbiota. For instance, Catenibacterium is the bacteria, which can also produce acetic and butyric acids, as well as propionic acid-producing bacteria, such as Roseburia, Rumminoccocus, and Blautia, which are associated with the inhibitory properties against the colon cancer cell HT-29. On top of that, cocoa polyphenols can boost the presence of probiotics, such as Lactobacillus and Bifidobacterium, and can inhibit the overgrowth of pathogenic bacteria, such as Clostridium. They can also enhance the production of shortchain fatty acids and metabolites associated with memory improvement, blood pressure relief, and inflammation reduction.

Apart from their application as functional ingredients for gut microbiome modulation, prebiotics can improve sensory characteristics of food and beverage products. According to the Mintel Global New Product Database (2022), several health benefits and quality-enhancing properties are linked with the application of prebiotics in various foods and beverages. For instance, beta-glucan and fiber from wheat bran and oat bran are used as fat and sugar substitutes in

/ References

Blancas-Benitez, F.J., J. Pérez-Jiménez, J.A. Sañudo-Barajas, N.E. RochaGuzmán, G.A. González-Aguilar, J. Tovar and S.G. Sáyago-Ayerdi. 2022.

Indigestible fraction of guava fruit: Phenolic profile, colonic fermentation and effect on ht-29 cells. Food Bioscience. 46:

Cardoso, B.B., C. Amorim, S.C. Silverio and L.R. Rodrigues. 2021. Novel and emerging prebiotics: Advances and opportunities. Adv Food Nutr Res. 95: 41-95.

Chen, L., W. Xu, D. Chen, G. Chen, J. Liu, X. Zeng, R. Shao and H. Zhu. 2018. Digestibility of sulfated polysaccharide from the brown seaweed ascophyllum nodosum and its effect on the human gut microbiota in vitro. International Journal of Biological Macromolecules. 112: 1055-1061.

Davani-Davari, D., M. Negahdaripour, I. Karimzadeh, M. Seifan, M. Mohkam, S.J. Masoumi, A. Berenjian and Y. Ghasemi. 2019. Prebiotics: Definition, types, sources, mechanisms, and clinical applications. Foods. 8:

Fonteles, T.V. and S. Rodrigues. 2018. Prebiotic in fruit juice: Processing challenges, advances, and perspectives. Current Opinion in Food Science. 22: 55-61.

Garber, A., P. Hastie and J.A. Murray. 2020. Factors influencing equine gut microbiota: Current knowledge. J Equine Vet Sci. 88: 102943.

Hurtado-Romero, A., M. Del Toro-Barbosa, L.E. Garcia-Amezquita and T. García-Cayuela. 2020. Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods. Trends in Food Science & Technology. 104: 117-131.

Kinross, J.M., A.W. Darzi and J.K. Nicholson. 2011. Gut microbiome-host interactions in health and disease. Genome Medicine. 3: 1-12. Prado, S.B.R.d., B.T. Minguzzi, C. Hoffmann and J.P. Fabi. 2021. Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: Distinct polysaccharide degradation using a colonic in vitro fermentation model. Food Chem. 348: 129071.

Sorrenti, V., S. Ali, L. Mancin, S. Davinelli, A. Paoli and G. Scapagnini. 2020. Cocoa polyphenols and gut microbiota interplay: Bioavailability, prebiotic effect, and impact on human health. Nutrients. 12: Wu, D.-T., X.-R. Nie, R.-Y. Gan, H. Guo, Y. Fu, Q. Yuan, Q. Zhang and W. Qin. 2021. In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (abelmoschus esculentus) and its impacts on human gut microbiota. Food Hydrocolloids. 114:

multigrain bread to improve dough quality as well as post-baking softness. Inulin is used as fat replacement and texture enhancer in drinks, such as oat milk, and positively affect the spreadability of low-fat cream cheese. It also improves the texture of low-fat vegetarian Frankfurter sausages supplemented with seaweeds.

In summary, regular consumption of prebiotic food and maintenance of a healthy lifestyle can help to enhance the function of the gastrointestinal system, promote the growth of beneficial gut microbiome, boost the immune system, and improve the general efficiency of the body’s various systems.

More Information Service

Furthermore, consuming too much added salt and sugar, having a high unsaturated and trans fatty acid intake, and eating unhealthy foods in large quantities on a regular basis can all be harmful to one’s health, lowering life quality and resulting in high medical expenses. Therefore, we must break this deadly cycle and change our habits as soon as possible to remain healthy and safe.

Factors Contributing to Health Problems In the Working-age Population

Not Eating Enough Fruits and Vegetables Not eating enough fruits and vegetables can lead to a deficiency in vitamins, minerals, and fiber, which is harmful since these nutrients support normal intestine function, lower bad cholesterol levels in the blood, and slow carbohydrate absorption, allowing blood sugar levels to rise more slowly. According to statistics from Thailand’s Ministry of Health, our working-age people consume only three portions of fruits and vegetables per day, which is less than the WHO standard of at least five portions per day.

Excessive Consumption of Sweet, Salty, and Fatty Foods According to the study, the Development of Health Behavioral Surveillance System (HBSS) revealed that the average Thai population aged between 15 and 75 years consumes foods high in sugar, salt, and fat more than ever. The numbers also indicated that the risky group tends to eat sugary foods or sweet fruits more than four days per week, with 11% of them increasing the amount of sugar in their food or beverages.

Based on the study conducted by the Office of the National Economic and Social Development Council (NESDC), the population aged 15 to 74 years old consumed high-fat foods 2–5 times per week, of which deep-fried foods were consumed up to 5 times a week. The report from HBSS also found that the highrisk group and the sick populations ate high-fat meat more than 4 days per week by 12.1 and 7.2 percent and ate fried food more than 4 days per week by 14.4 and 8.1 percent, respectively.

However, when it comes to adding saltiness to food, the saltiness is typically derived from salt or sodium chloride. And our working-age populations are more likely to consume salty foods by seasoning their food liberally. The HBSS health behavior survey also revealed that most Thai people (91.8%) prefer salty foods, with common seasonings being fish sauce, soy sauce, seasoning sauces, etc.

Aside from poor food consumption habits, the following changes in dietary patterns and modern food consumption trends are also important.

Consumption of undercooked and unhygienic food Unsanitary cooking practices and the use of low-quality food ingredients can result in food tainted with pathogens, contaminants, and harmful chemicals.

Western fast food’s influences Because of their hectic schedules, working people prefer convenience foods that are easier to eat and do not require a lot of utensils, such as sandwiches, hamburgers, pies, cakes, and ice cream. But these foods are usually high in sugar, carbs, and salt.

Dining out frequently Socioeconomic changes have an impact on people’s lifestyles. Many members of modern families are of working age. Working outside the home and long commutes make it difficult for them to eat with their families, let alone cook together. As a result, many choose to dine out or rely heavily on food delivery apps, which is a simpler, more convenient, and faster way to eat.

Unfortunately, all of these behaviors are the causes of health problems such as obesity, diabetes, high blood pressure, heart disease, cancer, stroke, gastrointestinal diseases, etc.

Guidelines to Promote Desirable Dietary Behaviors

• Eating a wide variety of healthy foods To meet their daily nutritional needs, people of working age should eat a well-balanced diet that includes foods from all five food groups. This includes consuming a variety of vegetables and fruits to ensure that the body receives all the vitamins and minerals.

• Limiting high-sugar, high-salt, and high-fat foods One of the primary causes of obesity is an excess of sugar consumption. Too much sugar in the bloodstream can cause vascular wall cells to be damaged more easily, as well as increase the risk of diabetes. Salty food is also unhealthy and

be consumed in moderation. One easy way to eat less sodium is to simply skip adding the famous table condiment “prik nam pla” to your food. In addition to sweet and salty foods, deep-fried and stir-fried dishes that use a lot of oil, such as pad thai and crispy fried mussel pancakes, should also be limited to stay healthy, as reused cooking oil can raise cholesterol levels and is extremely bad for blood vessels and the heart.

• Selecting hygienic and freshly cooked foods Consumption of unclean and poorly cooked food is one of the factors contributing to health problems in working people. As a result, maintaining food hygiene is critical to avoiding illness caused by microorganisms and contaminants, which can have long-term health consequences.

after we have learned that modern life may increase the risk of chronic health issues like NCDs, which are becoming more common now and no longer constrained to the elderly, do you think this issue should be raised at the top of the national agenda before it is too late?

Tel: +60 122 223 361 E-mail: ryo@mtfoodtech.com

137 Inthrawat Rd., Bang Ramad, Taling Chan, Bangkok 10170 Tel: +66 2443 3940-2 Fax: +66 2443 3943 Mob: +66 89 772 7072 E-mail: chej@mtfs.co.th

Tel: +84 86 656 5621 E-mail: nguyen.h@mtfs.co.th

Tel: +60 122 223 361 E-mail: ryo@mtfoodtech.com

นอกจาก น โรงงาน อ้ กแห่่งของบ ริษััท มอนเดลี ซ อินเตอ ร์เนชัันแน ลี (ประเทศไทย) จากัด ซ่�งเ ป็นแ ห่ลี่งการผ ลีิตเค ร่�อง ด่�ม ชันิดผง ตั�งอ ย่ท้ จัง ห่ วััด ขอนแก่น ยังคงเดินห่น้าดาเนินงานเพื่่�อสนับสนุนควัามยั�งย่นด้านสิ�งแวัดลี้อม อาท

• การเปลี้�ยนมาใชัพื่ลีังงานห่มุนเวั้ยน (Renewable energy) อย่างสมบ่รณ์์ ตั�งแตป พื่.ศ. 2559

• โดยสามารถลีดการปลี่อยก๊าซคาร์บอนไดออกไซด์ไดท้ 1 ตันต่อเด่อน ทาให่ กลีายเป็นโรงงานผลีิตของผ่้ผลีิตแลีะผ่้จัดจาห่น่ายขนมแลีะของวั่างแบรนดชัั�นนา

ได้อย่างถ่กต้อง รวัมทั�งยังให่คาแนะนาเก้�ยวักับปริมาณ์ ท้�ควัรบริโภูคต่อครั�ง แลีะม้การกาห่นดปริมาณ์พื่ลีังงาน ท้�ไดรับต่อห่น่�งห่้บห่่อให่้ไม่เกิน

แลีะ ธรรมาภูิบาลีท้ท้าทายของเรา ซ่�งจะเป็นสวันสาคัญต่อ ควัามสาเร็จในระยะยาวัของธุรกิจของเราในอนาคต แลีะ ชั วั ยใ ห่้เราสามารถแ ก้ไข ปัญ ห่ า สาคัญ ท้ กาลีัง ส่งผ ลี กระทบต่อทัวัโลีกในวังกวั้าง” นอกเ ห่น่ อจากการ ดา เ นินงานเพื่่�อบรร ลีุเ ป้า ห่ มาย ภูายในป พื่.ศ. 2568 แลีวั บริษััท มอนเดลีซ อินเตอร์เนชัันแนลี อิงค ยังคงแสดงให่้เห่็นถ่งควัามมุ่งมั�นอย่าง ต่อเ น่�องในการ กาห่ นดเ ป้า ห่ มาย ด้าน สิ�งแ วั ด ลี้อม สังคม แลีะธรรมาภูิบาลีท้ท้าทายยิ�งข่�น รวัมถ่งการลีงทุน แ ลี ะการมอบเ งิน ทุนเพื่่�อ ร วั มแ ก้ไข ปัญ ห่ า ต่างๆ เ ชั่น การเปลี้�ยนแปลีงของสภูาพื่ภู่มิอากาศแลีะขยะท้�มาจาก บรรจภูณ์ฑ์์ เชั่น

ตั�งเ ป้า ห่ มายระยะยา วั ในการ ลี ดการป ลี่อย ก๊าซ เร่อนกระจกสุทธิเป็นศ่นย

In line with the global sustainability roadmap to Net Zero Emissions by 2050, the company’s gum and candy plant in Thailand, located in Ladkrabang Industrial Estate, achieved energy-saving goals through various initiatives and minimized resource consumption and environmental impact significantly, including:

• 34% reduction in energy consumption in 2021, saving 3,044 tons of CO2 per year or approximately an equivalent amount of 202,933 trees

• 6.3% reduction in water usage and 56.8% reduction in food waste, with packaging materials being reduced by 35 tons per year

• Recently, additional solar rooftop panels were installed in the Ladkrabang plant as part of Solar Phase-II Go-Live project to further enhance the capacity of renewable energy, which will generate 5,075,000 kWh per year and save 1,352 tons of CO2 per year or approximately an equivalent amount of 90,139 trees

In addition, Mondelēz International’s other plant manufacturing powdered beverage products in Khon Kaen province has continued to work towards environmental sustainability, including:

• Shifting to use 100% renewable energy since 2016.

• Significantly reducing CO2 emissions to 1 ton per month, making it the first Mondelēz’s manufacturing plant in AMEA region to become carbon neutral certified.

• Limiting water usage to 60 cubic meters per day without wastewater being released into the environment as it will enter the plant for treatment and become recycled water for cooling towers.

• Turning food waste from the plant into base ingredients for animal feed and achieving Zero Waste to Landfill certification (audited by SGS).

Mondelēz International is committed to empowering people to snack right by delivering the right snack, including well-being products such as gummies with vitamin C1,

sugar-free candies2 and chewing gum3, and chewing gum with CPP-ACP (or RecaldentTM compound)4. The company also encourages consumers to snack mindfully and aims to help them manage their caloric intake across its products by providing an appropriate size of snacks with 200 kilocalories maximum limit per pack and on-pack portion guidance and nutrition facts.

“A sustainability mindset has long been integrated into our business growth strategy as we continue to create value, make our business more resilient and accelerate our ambition of building a more sustainable snacking company,” said Dirk Van de Put, Chairman and CEO of Mondelēz International, Inc. “I am proud of the strong progress our company has made against our ambitious ESG goals, which are integral to the long-term success of our business and help us address some of the key issues facing the world at large.”

Beyond progress against 2025 goals, the Company continued to demonstrate an ongoing commitment to advancing its ESG agenda with more ambitious goals, investments, and financing to tackle issues like climate change and packaging waste, including:

• Setting a long-term goal of net zero greenhouse gas emissions by 2050

• Investing in Circulate Capital Ocean Fund to support the collection of more plastic waste than the company produces in India and Southeast Asia

• Issuing the company’s first green bond in September 2021 – at the time, the largest issuance in the packaged foods and consumer goods industry

บริิษััท มอนเดลิ่ซี อินเตอริ์เนชัันแนลิ

Recaldent, the Chewing Gum with CPP-ACP (or RecaldentTM compound), Mondelez International (Thailand) Co., Ltd.

ผลต้ภัณฑ์์ไขม้ันต้า

เชิ้่น ม้ันฝรั�ง ม้ันเทศึ แคร์รอต้

• อะโว่คาโด้

However, only the standard and high protein ketogenic diets have been studied extensively. Cyclical or targeted ketogenic diets are more advanced methods and are primarily used by bodybuilders or athletes.

Ketogenic Diets Can Help You Lose Weight

A ketogenic diet is an effective way to lose weight and lower risk factors for disease. In fact, research shows that the ketogenic diet may be as effective for weight loss as a low-fat diet. What’s more, the diet is so filling that you can lose weight without counting calories or tracking your food intake.

One review of 13 studies found that following a very low carb, ketogenic diet was slightly more effective for long-term weight loss than a low-fat diet. People who followed the keto diet lost an average of 2 pounds (0.9 kg) more than the group that followed a low-fat diet. What’s more, it also led to reductions in diastolic blood pressure and triglyceride levels. Another study in 34 older adults found that those who followed a ketogenic diet for 8 weeks lost nearly five times as much total body fat as those who followed a low-fat diet. The increased ketones, lower blood sugar levels, and improved insulin sensitivity may also play a key role.

Ketogenic Diets for Diabetes and Prediabetes

Diabetes is characterized by changes in metabolism, high blood sugar, and impaired insulin function. The ketogenic diet can help you lose excess fat, which is closely linked to type 2 diabetes, prediabetes, and metabolic syndrome. One older study found that the ketogenic diet improved insulin sensitivity by a whopping 75%. A small study in women with type 2 diabetes also found that following a ketogenic diet for 90 days significantly reduced levels of hemoglobin A1C, which is a measure of long-term blood sugar management. Another study in 349 people with type 2 diabetes found that those who followed a ketogenic diet lost an average of 26.2 pounds (11.9 kg) over a 2-year period.

Other Health Benefits of Keto

• Heart disease, a ketogenic diet can help improve risk factors like body fat, cholesterol levels, blood pressure, and blood sugar.

• Cancer, the diet is currently being explored as an additional treatment for cancer because it may help slow tumor growth.

• Alzheimer’s disease, the keto diet may help reduce symptoms of Alzheimer’s disease and slow its progression.

• Epilepsy, research has shown that the ketogenic diet can cause significant reductions in seizures in epileptic children.

• Parkinson’s disease, all though more research is needed, one study found that the diet helped improve symptoms of Parkinson’s disease.

• Polycystic ovary syndrome, the ketogenic diet can help reduce insulin levels, which may play a key role in polycystic ovary syndrome.

• Brain injuries, some research suggests that the diet could improve outcomes of traumatic brain injuries.

Foods to Avoid

• Sugary foods: soda, fruit juice, smoothies, cake, ice cream, and candy

• Grains or starches: wheat-based products, rice, pasta, and cereal

• All fruit, except small portions of berries like strawberries.

• Beans or legumes: kidney beans and chickpeas

• Root vegetables and tubers: potatoes, sweet potatoes, carrots, and parsnips

• Low fat or diet products: low-fat mayonnaise, salad dressings, and condiments

• Some condiments or sauces: barbecue sauce, honey mustard, teriyaki sauce, and ketchup

• Unhealthy fats: processed vegetable oils, and mayonnaise

• Alcohol: beer, wine, liquor, and mixed drinks

• Sugar-free diet foods: sugar-free candies, syrups, puddings, sweeteners, and desserts

Foods to Eat

• Meat: red meat, steak, ham, sausage, bacon, chicken, and turkey

• Fatty fish: salmon, trout, tuna, and mackerel

• Eggs: pastured or omega-3 whole eggs

• Cheese: unprocessed cheeses like cheddar, blue, or mozzarella

• Nuts and seeds: almonds, walnuts, flaxseeds, pumpkin seeds, and chia seeds

• Healthy oils: extra virgin olive oil, and avocado oil

• Avocados

• Low carb veggies: green veggies, tomatoes, onions, and peppers

• Condiments: salt, pepper, herbs, and spices

Side Effects

The more common ones aren’t usually serious: You might have constipation, mild low blood sugar, or indigestion. Much less often, low-carb diets can lead to kidney stones or high levels of acid in your body (acidosis). Other side effects can include the keto flu, which may include headache, weakness, irritability, bad breath, and fatigue.

Diet with Care

When your body burns its stores of fat, it can be hard on your kidneys and starting a ketogenic diet or going back to a normal diet afterward can be tricky if you’re obese because of other health issues you’re likely to have, like diabetes, a heart condition, or high blood pressure. If you have any of these conditions, make diet changes slowly and only with the guidance of your doctor.

More Information

การตรวจส่อบเบ่�องต้นทุคำวรทุาเป็็นป็ระจาให้้ คำรอบคำลุมว้ตถุุเจ่อป็น 2 ป็ระเภัทุ คำ่อ

อบ น่�อาจ ต่าง ก้ นไ ป็ต้�งแ ต่การ ตรวจ ส่ อบ ทุ าง ส่ ายตาแบบ ง่ายๆ จนกระ ทุ้�งการ ทุ ด ส่ อบ ทุ าง ป็ ระ ส่ า ทุ ส่้มผ้ส่ซึ่่�งเป็็นเร่�องทุซึ่้บซึ่้อน

การตรวจ

• Planning is the process of analyzing existing data and planning the use of resources to meet the desired goals effectively. But also make sure that sub-goals that are involved in achieving a larger goal are established in advance and followed through step by step.

• Operations are the steps in the process that can begin only after the details of the planning process have been defined in the production plan.

• Control is the process of monitoring, giving advice, and following up on operations by using feedback information as the work progresses. The control mechanism is responsible for improving the plan, and its main objective is to be reassured that the main goal will be met. Usually, production control is divided into three parts:

• Input (e.g., labor, raw materials, machines, energy, money, and information)

• Processing or production activities (e.g., the preparation of various raw materials, blending and mixing ingredients, shaping, and packaging)

• Output (e.g., finished products or services)

What should be checked during the production process?

1. Food Additives Whenever inspecting a food factory, emphasize the assessment of food additives only if there is a possibility of deviation, misuse, or using the wrong amount that will cause food safety problems. Preliminary inspections that should be performed regularly cover two types of additives:

1.1 Unauthorized and illegal additives as defined in TFDA’s list of food additives (Safrole and Thiourea, etc.); and

1.2 Additives that are restricted to use as specified in the finished product.

Things that should be considered next include packaging materials, coatings, chemicals used in fresh fruits and vegetables, synthetic flavoring agents, flavoring components, except those prohibited by law.

2. Quality Control The objectives of quality control are to ensure that manufactured products meet the required quality standards by randomly checking the products periodically. Auditors should have or find evidence and measure whether the company’s quality control system meets the stated objectives. They should also check if there are any assigned people to carry out quality assessments or any critical control points for the safety of the end product, and so on.

2.1 Inspection System

To improve the inspection system, consider the following matters:

• Verify how audit controls are carried out for raw materials and production procedures. This examination can vary from a simple visual examination to a sensory test, which is a complex matter.

• Inspect inspection equipment such as inspection belts, selection belts, grading tables, UV lights, etc. Check the effectiveness of the equipment and maintain or customize it as needed.

• Check that the machine is being used and the inspection equipment is operating according to the manufacturer’s instructions.

• Evaluate the effectiveness of those assigned to handle the monitoring tasks as well as the availability of inspection tools.

• Examine how waste is handled and remove waste that is unfit for food or feed production.

2.2 Laboratory Inspection

What should be done during a laboratory inspection includes:

• Review if there are routine tests or audits performed by the company’s laboratory or any records that need to be kept.

• Check what tools are in the laboratory and whether the tool is suitable for its intended use. If the company uses external laboratory services, check what tests are being performed and how often.

• Review laboratory records during the period of inspection.

More Information Service Info C006

ระบบการคััดแยกที่่�สม่บูรณ์จะต้องสาม่ารถึตรวจสอบกิจกรรม่การ เข้าถึึงย้อนหลิังได พร้อม่ที่ั�งสาม่ารถึตรวจสอบคัวาม่ผิดพลิาดที่่�เกิด ขึ�น ย้อนห ลิังไ ด้เ ช่น กันจาก ข้อ ม่ ลิข้าง ต้น จะเ ห็นไ ด ว่าการใ ช้งาน เคัร่�องตรวจสอบคัุณภัาพที่่�ม่าพร้อม่กับระบบตรวจสอบคัวาม่ผิด พลิาดในการคััดแยกผลิิตภััณฑ์์นั�นสาม่ารถึสร้างคัวาม่ม่ั�นใจ แลิะ คัวาม่เช่�อม่ั�นในด้านคัุณภัาพ ตลิอดจนช่วยเพิม่กาลิังการผลิิตให กับผู้ผลิิตได้เป็็นอย่างด่

distance between prior product and the coming one if there is any change. If there is a change, the determined sorting distance value will not be correct.

Sorting-confirmation Sensor and Fullbin Detecting Sensor

When the metal detector finds metal contamination in a product and sends a signal to sorting system, this product will be separated into a right bin. The sorting bin is installed with a sensor to recheck if that product has already been put in this bin properly. And whenever the sorting bin is full with sorted products, it will notify the responsible person to take those products for more examination.

Sensor-monitoring Sensor

If there is any broken sensor, with the last sensor installed at the terminal port of conveyor belt, metal detector will send a signal to the system that the system can no longer operate at full efficiency at this moment. When this issue happens, the metal detectors of belt system will stop working immediately and will resume its operation after system correction.

Reset Key Switch

If there is an error, only responsible and authorized person can restart a system. In other words, the person who has the key is the only one to reset the system only.

Sound and Light Alarm

If there is any error, there will be an alarm to alert faraway people so that they can take action in time.

Recording Activities

Quality control equipment and a full-function sorting system must be able to recheck activity history as well as error history. Regarding the information above, using quality control equipment that comes with an error-checking system for production sorting will not only ensure the quality, but also increase the capacity for manufacturers.

And one last important thing is data storage. Whether it is for data traceability or analytical purpose, using an analyzed result for risk assessment or production line improvement in the future, it is important to keep the data properly and secure, along with practicality in using the data. Good software will also allow users to make understandable presentation of data and put it into use.

More Information Service Info C007

International Trade Regulations for Thai Agricultural Exporters

Because of the world’s growing population and diverse consumption habits, the volume of agricultural and food imports and exports has increased in recent years. The free trade agreement, among other things, has made product import and export more convenient and faster. Importing products, on the other hand, is necessary not only to meet demand but also to avoid causing harm to their people, animals, and plants after consumption, and the products must not bring plant pests or animal diseases to the importing countries.

As a result, each country enacts laws and regulations to control the importation of agricultural products and food for the safety of its consumers and to make certain that the plant and animal ecosystems in the country are not harmed. That’s the main reasons why all imported products must be inspected and certified for quality by both importing and exporting countries under many relevant laws and regulations.

In most cases, Thai government agencies can assist in inspecting our agricultural and fishery products prior to export to ensure they meet the requirements of trading partners. This procedure will guarantee that Thai agricultural products are always of high quality and comply with the safety standards of trading partners, allowing us to earn a consistent income from agricultural commodities. As a result, the following measures have been put in place to regulate certain Thai agricultural and food products prior to their exportation.

Agricultural Products

The Department of Agriculture supervises and takes care of agricultural and plant products before export. They will issue a certification called a Phytosanitary Certificate (PC) when the product meets the quality criteria specified to certify that the exported plant products are free of pests that are harmful to the imported countries. However, the conditions may vary depending on the importing country. Even if, it is not required by law, exporters may request that their products be inspected voluntarily to build confidence in their products and can request this certificate at the Agricultural Export Service Group, Bureau of Plant and Agricultural Materials Control, Department of Agriculture. A Health Certificate (HC) is another type of certification that exporters can obtain to confirm that their plant products are free of pesticide residues, human pathogens, and other contaminants that

could endanger human health. There are two kinds of HCs: one for the export of fruits and vegetables and the other for the export of processed products; both are issued by the Department of Agriculture.

Meat Products

All meat products must meet the importing country’s standards and have a health certificate issued by the exporting country’s relevant agencies to ensure that products are safe for human consumption and that no animal disease has been detected. Along with that, manufacturers of livestock products both for human consumption and livestock feed must also obtain an export certificate from the Department of Livestock Development. When exporting to some countries, such as Japan or China, it is also necessary for the manufacturers to first register with the exporting country. In this kind of situation, Thailand’s Department of Livestock Development (DLD) will submit to the importing country a list of factories seeking registration for necessary review. Interested manufacturers can contact the DLD to request an HC inspection.

Fisheries and Seafood Products

All fishery products and ornamental aquatics must be accompanied by a health and sanitary certificate issued by the Fish Inspection and Quality Control Division of the Department of Fisheries to maintain standards and ensure that the aquatic creatures are free of disease. As with other exported products, the conditions may vary depending on the importing country. Some export destinations may require specific inspection for microbes and hazardous chemicals, while others may not. As for fishery products, extra precautions have also been taken to ensure that the production process, staff, and production environment are free of coronavirus.

However, all agricultural, fishery, and food products must meet the standards of the National Bureau of Agricultural Commodity and Food Standards’ (ACFS) requirements first to obtain a license for manufacturing, importing, or exporting. Additionally, it is necessary for importers and exporters to notify ACFS every time they import or export agricultural products that meet mandatory standards. This step can be done via the online platform of ACFS. More information about the standards and imported regulations can also be found on its website.

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Ready-to-eat Food and Relevant Regulations

Recently, many regions of the world have experienced multiple changes, especially the adjustments to the COVID-19 pandemic. One of the most prominent changes is consumers’ eating behavior in their daily lives. Eating out has been increasingly replaced with home dining, leading to an increase in the consumption of ready-to-eat food, which is a good meal option for in-home dining routines thanks to its availability and convenience. Ready-to-eat food is a packaged, precooked meal that does not require any additional cooking process before consumption. However, occasionally consumers may choose to reheat it as desired.

In terms of food safety, ready-to-eat food faces a plethora of challenges. The fact that there is no need to re-cook before consumption greatly contributes to an increased risk of pathogenic, bacterial growth, which may consequently reach health-threatening levels – a problem that may potentially occur during the food storage process. The Asia Pacific countries (APAC) have established different microbiological limits in ready-to-eat food, and many of such standards may prove helpful in managing said risk. Even though some countries do not have compulsory regulations enforced, there are still some published guidelines that can be of further use, as follows:

Some countries focus on the control of indicator microorganisms, such as aerobic count of overall microbes, Coliforms, or Enterobacteriaceae, while others choose to impose regulations that require the running of tests for toxin-producing microorganisms, such as coagulase positive Staphylococcus or Bacillus cereus In some cases, there are specific rules applied to certain types of ready-to-eat food. For instance, seafood must be tested for Vibrio, while fresh vegetables may need to be tested for pathogenic E. coli. These two examples suggest that there may be more regulatory measures put in place in order to require particular foods to be tested for specific microbiological pathogens. Australia’s regulations for ready-to-eat food are relatively different from those of its regional neighbors. For example, there are two sets of rules concerning the detection of Listeria monocytogenes. The first set stipulates that the foods containing any ingredients that can potentially promote or lead to the growth of Listeria monocytogenes must be free from such pathogen upon testing. However, the ready-to-eat foods that do not comprise said ingredients are allowed to contain no more than 100 cfu/g of Listeria monocytogenes, which is the level that can cause post-consumption health hazards to the consumer.

The information above shows that the rules and regulations in the Asia Pacific countries vary in accordance with their different risks, diverse types of ready-toeat food, and consumption behaviors. Their respective regulatory agencies, which operate on the basis of health risks and food operators, have the authority to issue additional regulations according to the changing circumstances. For instance, the HACCP rules or the regulatory measures concerning the environmental monitoring and surveillance may be further added to ensure consumers’ confidence and safety of ready-to-eat foods.

Hence, it is of utmost importance for food operators to closely keep pace with and strictly adhere to the regulations, rules, and guidelines, both national and international, to guarantee the confidence of their consumers and the safety of their ready-to-eat food products.

According to the Notification of the Ministry of Public Health No.238 B.E.2534 (1991), medical food is classified as a special-purpose food whose manufacturer or importer must adhere to the regulatory measures stipulated in the notifications of the Ministry of Public Health concerning the production, manufacturing equipment, and storage of food. The labeling practices shall comply with the notifications of the Ministry of Public Health regarding food labeling, and the texts “Medical Food” and “Consume under Medical Supervision” must be displayed in its advertisement.

Medical food is not a medicine, nor is it a food supplement. It is formulated for nutrition therapy aimed at specific patients who cannot consume normal food or whose body is in a condition that requires extremely high or low nutrients, which cannot be acquired through normal means.

The Differences between Medical Food and Food Supplement

In general, food supplement, such as vitamin, mineral, amino acid, and herbal extract, is consumed by healthy individuals through oral administration only. Medical food, on the other hand, is food with specific formulas designed to fulfill the particular dietary needs of specific patients. Its usage must be placed under medical supervision. It, in addition, can be administered orally or via a feeding tube and comes in several forms, such as powder, liquid, or jelly.

There are two main types of medical food: standard and diseasespecific formulas. The latter is suitable for patients with certain illnesses such as diabetes, chronic kidney disease, or cancer.

1Standard Formula Medical Food

These formulas generally provide 40-60 percent carbohydrates, 15-25 percent protein, and 15-35 percent fat of the total energy content, all of which align with the usual recommended

daily food intake. Standard formulas usually contain a complete mix of added vitamins and minerals, which is enough to satisfy consumers’ daily nutritional requirements. Almost all medical foods, however, are formulated to be lactosefree, as lactose may cause discomfort in people with lactose intolerance.

2Disease-specific Formula Medical Food These formulas are designed to contain sufficient energy proportion that can supply the body’s nutritional requirements. They also provide specific nutrients ideal for specific diseases. For instance, the medical food specifically formulated for patients with chronic kidney disease contains a limited amount of kidney-affecting minerals, such as sodium, potassium, phosphorous, and magnesium. Additionally, it must supply a high amount of energy: 1.8 kilocalories per 1 milliliter, which is appropriate for peritoneal

dialysis or hemodialysis patients, who can only consume a limited amount of food. Another example is liver disease medical food, which contains a limited proportion of fat because liver disease patients usually experience difficulty digesting fats in food. It contains 25 percent protein of the total energy content, and some of these proteins are branched-chain amino acids, which can be used directly by muscle cells instead of being processed by the liver like other amino acids.

3Medical Food for Individuals Requiring High Amounts of Protein and Immunity Enhancement

This type of medical food offers a higher proportion of proteins in comparison with the standard formulas. It also contains added nutrients that help boost the immune system to ensure better recovery and prevent further complications while the body is still weak. It is ideal for individuals who need higher amount of protein, such as cancer, post-surgery, or burn patients.

4Medical Food for Individuals with Digestive and Absorption Disorders This type of medical food contains whey hydrolysate and medium-chain triglyceride, which facilitate protein digestion and absorption. It is suitable for patients with liver or pancreas disorders as they usually have trouble digesting and absorbing nutrients.

5Medical Food for Diabetes Patients These formulas comprise a lower proportion of carbohydrates than the standard formulas. They rely on low-glycemic index carbohydrates, such as maltodextrin, sucromalt, and isomaltulose, to slow down the post-consumption increase in blood sugar. A higher proportion of dietary fibers called fructooligosaccharide (FOS) or inulin helps increase the total amount of fibers in the digestive system and improve the excretory system.

Examples of Medical Food Ingredients Used as Energy Source

• β-lactoglobulin (BLG) is a high-quality whey protein with low content of phosphorous and minerals. Its nutritional value is designed to address protein deficiency in chronic kidney disease patients. It contains 45 percent more leucine, an essential amino acid, than any general whey protein, and the other essential amino acids are also 26 percent higher.

• α-lactalbumin is rich in essential amino acids, especially tryptophan and cysteine. The latter is essential to synthesizing glutathione, an antioxidant that helps curb oxidative stress in the body – a state of imbalance that is a major contributing factor to the onset of diabetes.

• Casein Glycomacropeptide has a low content of phenylalanine but a high amount of neutral amino acids, such as threonine and isoleucine, which can be used by the brain as phenylalanine replacements. This substance, therefore, is used in the medical food formulated for phenylketonuria (PKU) patients whose body is unable to effectively metabolize phenylalanine amino acid.

• Whey protein concentrate helps maintain the body’s requirements for protein. Sufficient protein intake allows the body to properly and healthily function daily. Whey protein is considered a high-quality, easily digestible protein and contains high content of essential amino acids in comparison with protein from other sources.

• Whey Protein Hydrolysate is a result of whey protein being broken down by enzymes. Its molecules are smaller and can be more easily absorbed by the body.

• Inulin is an oligosaccharide of fructose and serves as a prebiotic. It is suitable for patients with excretory problems, helps relieve constipation, and promotes the growth of benign gut microbiota.

• Medium Chain Triglyceride (MCT oil) is a triglyceride fat that consists of short-chain fatty acids. Ideal for patients with fat absorption difficulty, it is a fat that the body can instantly use.

• Low-Glycemic Index Carbohydrate is suitable for diabetes patients as it slows down the increase in blood sugar. Ranked between 0 to 55 in the glycemic index (GI), this type of carbohydrate can be found in, for example, brown rice, corn, boiled potato, guava, apple, dragon fruit, ducasse banana, and some other fruits.

Medical food is different from regular food, and it is not a food supplement because it is formulated in accordance with diseasespecific dietary requirements. Its consumption must be placed under medical supervision only. Moreover, the medical food industry has progressed considerably and can still potentially grow in the future. Nevertheless, there is still a need to integrate additional knowledge, manufacturing technologies, and new health-specific formulas to ensure continued improvement and achieve greater quality, which will then satisfy consumer needs more effectively.

Unique Food Additives Amongst a wide range of biological activities, chitosan is best known for its antimicrobial and antioxidant activity which helps it to be a potential preservative in food applications. Nowadays, many efforts have been made on searching for new alternatives to chemical preservatives due to the consumer demand for healthier and minimally processed foods, but with extended shelf life and ready-to-eat concept.

Toxic Preservatives Reduction Currently, processed meat such as sausages, ham, or bacon used nitrites compounds as a preservative to prevent the growth of harmful bacteria and add a salty flavor. However, the changes of this compound in our intestine to carcinogenic compound nitrosamines can cause bad effects on our health. The development of non-toxic, biodegradable, antimicrobial and antioxidant preservatives using chitosan is an excellent alternative for this problem. Experiments have shown that chitosan significantly inhibited the growth of bacteria, maintained sensory properties, and decrease the spoilage of pork sausages. As a result, chitosan could replace or reduce the concentration of sodium nitrite required in processed meat for preservation.

Texture Enhancement Besides special biological properties, chitosan owns excellent chemical properties which give it potential application as a food additive. Chitosan can be used in dairy desserts, ice cream or sauces to stabilize the product formulation and prevent the separation of different phases like oil and water. This emulsifying effect of chitosan can keep products in a uniform texture, inhibit the formation of ice or sugar crystals and control the release of flavors. In addition

to food applications, drinks clarification is also a potential sector that studies in chitosan have developed. Fruit juices or wines usually contain suspended particles that give the drinks undesirable turbidity and some of these particles can cause colloid formation. Chitosan has been reported to have the ability to “catch” those particles and rapidly “pull” them to the bottom, hence purifying the drinks to obtain clear juices or wines.

Edible Film Packaging Furthermore, chitosan with excellent film-forming ability can be used to produce edible films and coatings, which represents a stimulating route for creating new packaging materials. Chitosan coating films for vegetables, fruits, and meat are being launched for commercial use since they have been proved to successfully protect foods against external impacts such as bacteria or mold and extend the shelf life of products by maintaining organoleptic properties.

Above is a conceivable summary of chitosan in food technology applications. Intensive studies have succeeded in using chitosan as a dietary supplement, an emulsifier or flocculant, and even in extending the shelf life of foods. Certainly, with the rapid development of science and technology taking place every day, this material will be further studied for its wider applications to not only utilize nutrients from seafood manufacturing co-products but also alleviate the environmental burden of these industries. With a series of unique properties, safe for human consumption, and having an abundant raw material base for its production, chitosan will always be an outstanding candidate for the sustainable development of humankind.

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CBD จากรายงานต�างๆ แสิดงให้เห็นว�า CBD ไมี�มีีผลัในการเปลัี�ยนแปลัง ปัจจัยในกระบวนการเผาผลัาญหร่อสิรีรวิทยา เช�น การเติบโตข้อง เซึ่ลัลั์แลัะการสิร้างตัวอ�อน ระดับนาตาลัในเลั่อด10 ระดับโปรแลัคติน ควา มีดันโ ลัหิต อัตราการเ ต้น ข้ อง หัวใจ 11, 12 ห ร่ อ อ่ ณห ภ มี ข้ อง ร�างกาย13 นอกจากนี CBD ยังไมี�มีีผลักระทบต�อความีจาระยะสิั�น หร่อด้านความีรู้ความีเข้้าใจอ่�นๆ14 อย�างไรก็ตามี ผลัข้้างเคียงที�พบ การรายงานมีากทีสิ่ดข้อง

/ References

1 Bergamaschi, M. M.; Queiroz, R. H. C.; Chagas, M. H. N.; De Oliveira, D.C. G.; De Martinis, B. S.; Kapczinski, F.; Quevedo, J.; Roesler, R.; Schröder, N.; Nardi, A. E. Cannabidiol reduces the anxiety induced by simulated public speaking in treatment-naive social phobia patients. Neuropsychopharmacology 2011, 36 (6), 1219-1226.

2 Backes, M. Cannabis pharmacy: the practical guide to medical marijuana; Hachette UK, 2014.

3 Boehnke, K. F.; Litinas, E.; Clauw, D. J. Medical cannabis use is associated with decreased opiate medication use in a retrospective cross-sectional survey of patients with chronic pain. The Journal of Pain 2016, 17 (6), 739-744.

4 Hurd, Y. L.; Yoon, M.; Manini, A. F.; Hernandez, S.; Olmedo, R.; Ostman, M.; Jutras-Aswad, D. Early phase in the development of cannabidiol as a treatment for addiction: opioid relapse takes initial center stage. Neurotherapeutics 2015, 12 (4), 807-815.

5 Peres, F. F.; Lima, A. C.; Hallak, J. E.; Crippa, J. A.; Silva, R. H.; Abílio, V. C. Cannabidiol as a promising strategy to treat and prevent movement disorders? Frontiers in pharmacology 2018, 9, 482.

6 Atalay, S.; Jarocka-Karpowicz, I.; Skrzydlewska, E. Antioxidative and anti-inflammatory properties of cannabidiol. Antioxidants 2020, 9 (1), 21.

7 Chayasirisobhon, S. The Role of Cannabidiol in Neurological Disorders. The Permanente Journal 2021, 25.

8 Rajesh, M.; Mukhopadhyay, P.; Bátkai, S.; Hasko, G.; Liaudet, L.; Drel, V. R.; Obrosova, I. G.; Pacher, P. Cannabidiol attenuates high glucoseinduced endothelial cell inflammatory response and barrier disruption. American Journal of Physiology-Heart and Circulatory Physiology 2007, 293 (1), H610-H619. Lehmann, C.; Fisher, N. B.; Tugwell, B.; Szczesniak, A.; Kelly, M.; Zhou, J. Experimental cannabidiol treatment reduces early pancreatic inflammation in type 1 diabetes. Clinical hemorheology and microcirculation 2016, 64 (4), 655-662.

9 Jadoon, K. A.; Ratcliffe, S. H.; Barrett, D. A.; Thomas, E. L.; Stott, C.; Bell, J. D.; O’Sullivan, S. E.; Tan, G. D. Efficacy and safety of cannabidiol and tetrahydrocannabivarin on glycemic and lipid parameters in patients with type 2 diabetes: a randomized, double-blind, placebo-controlled, parallel group pilot study. Diabetes Care 2016, 39 (10), 1777-1786.

10 Riedel, G.; Fadda, P.; McKillop_Smith, S.; Pertwee, R. G.; Platt, B.; Robinson, L. Synthetic and plant_derived cannabinoid receptor antagonists show hypophagic properties in fasted and non_fasted mice. British journal of pharmacology 2009, 156 (7), 1154-1166. Wiley, J. L.; Burston, J. J.; Leggett, D. C.; Alekseeva, O. O.; Razdan, R. K.; Mahadevan, A.; Martin, B. R. CB1 cannabinoid receptor_mediated modulation of food intake in mice. British journal of pharmacology 2005, 145 (3), 293-300.

11 Bergamaschi, M. M.; Queiroz, R. H.; Zuardi, A. W.; Crippa, J. A. Safety and side effects of cannabidiol, a Cannabis sativa constituent. Curr Drug Saf 2011, 6 (4), 237-249. DOI: 10.2174/157488611798280924 From NLM.

12 Iffland, K.; Grotenhermen, F. An Update on Safety and Side Effects of Cannabidiol: A Review of Clinical Data and Relevant Animal Studies. Cannabis Cannabinoid Res 2017, 2 (1), 139-154. DOI: 10.1089/ can.2016.0034 From NLM.

13 Varvel, S.; Wiley, J.; Yang, R.; Bridgen, D.; Long, K.; Lichtman, A.; Martin, B. Interactions between THC and cannabidiol in mouse models of cannabinoid activity. Psychopharmacology 2006, 186 (2), 226-234. Shook, J. E.; Burks, T. F. Psychoactive cannabinoids reduce gastrointestinal propulsion and motility in rodents. Journal of Pharmacology and Experimental Therapeutics 1989, 249 (2), 444-449. Graham, J.; Li, D. Cardiovascular and respiratory effects of cannabis in cat and rat. British journal of pharmacology 1973, 49 (1), 1.

14 Heyser, C. J.; Hampson, R. E.; Deadwyler, S. A. Effects of delta-9-tetra hydrocannabinol on delayed match to sample performance in rats: alterations in short-term memory associated with changes in task specific firing of hippocampal cells. Journal of Pharmacology and Experimental Therapeutics 1993, 264 (1), 294-307.

15 SUPPAJARIYAWAT, P.; Radapong, S.; Sahad, T.; Harnkit, N.; Phankha jon, K.; Primprai, P.; Banyati, P.; Chaisomboonpan, S.; Wichai, N.; Sincharoenpokai, P.

THE

Relieve Unmanageable Pain: The key to effectively using CBD oil is finding the optimal dosage for pain relief. According to a University of California, San Diego study, modest doses offer tolerable pain relief.2 Data indicates that the combination of CBD and other cannabinoids, particularly THC appears particularly effective for acute pain conditions, including those associated with multiple sclerosis and cancer. This combination can reduce the dosage of opioid medicines required to treat severe pain,3 reduce tolerance buildup to opioid medicines,4 and reduce the severity of withdrawal symptoms.

Protect Against Neurological Disease: Studies show that CBD has antioxidant 5 and anti-inflammatory properties.6 To aid in pain regulation and provide a measure of neuroprotection, an additional 2.5 mg of CBD and THC dose (2.5 mg – 7.5 mg) may be taken.2 These benefits are particularly advantageous for individuals suffering from Parkinson’s or Alzheimer’s disease.7

Ease Diabetic Complications: High glucose levels typically precede the development of diabetes and other health concerns; however, tests on human cells found that CBD decreases glucose levels and can lessen the likelihood of future health issues. 8 Moreover, it can reduce the low-density lipoprotein (bad cholesterol) by converting them into high-density lipoprotein (good cholesterol). 9 High levels of HDL cholesterol could lower the risk for heart disease and stroke.

Safety of CBD

Various reports demonstrate that CBD does not alter metabolic or physiological parameters, such as cell and embryogenesis growth, 10 glycemia, prolactin levels, blood pressure, heart rate,11, 12 or body temperature.13 CBD shows no significant effect on short-term memory or other cognitive aspects.14 The most reported side effects of CBD are tiredness, diarrhea, and changes in appetite.

Precaution of CBD

People must reference the suggested single-serving dosage when taking any of the various CBD products available. Advice for healthy adults: At high doses (300 mg), CBD might induce some side effects, including inhibition of hepatic drug metabolism, alterations of in vitro cell viability, and decreased fertilization capacity.11, 15 As a precaution, the recommended doses is under 70 mg per day (about 28 drops of 5% CBD) unless under medical direction. Advice for vulnerable groups: Pregnant and breastfeeding women or individuals taking medications, are not recommended CBD unless under medical direction.

More Information Service Info C012

The detail of these strategies is described as below:

of high GI ingredients with low GI ingredients High GI ingredients in foods such as bakery products are flour and sugar, which are the main ingredients affecting structure and texture. Hence, the modulating GI in bakery products usually uses partial replacement of sugar with low GI sweetener combined with the mixture of flour replacement.

1Substitution

Sugar substitutes with a low GI are isomaltulose which is a disaccharide. The structure consists of glucose and fructose linked by α-1,6-glycosidic bond, which is more stable and stronger than α-1,2-glycosidic bond in sucrose, leading to isomaltulose more difficult to hydrolyze by the α-amylase enzyme in the small intestine, resulting in a slower absorption than sucrose. Isomaltulose is a low GI (GI = 38)5 compared to sucrose (GI = 65). More research used isomaltulose as a sugar replacer in the bakery. It indicated that the replacement of sugar with isomaltulose at 30% w/w in cookies6 and butter cake7 was the rate of starch hydrolysis when compared with the control. In addition, the sponge cake with substituted sugar by isomaltulose at 50 - 100% w/w had a predicted glycemic index (pGI) lower than the control8. Therefore, replacing sugar with isomaltulose is an alternative for reduced GI in bakery and healthy food products.

Other low GI sweeteners which usually used for reducing GI in food are isomalt, erythritol, sucralose, and stevia.

2Addition of dietary fiber Dietary fiber is the edible part of plants, vegetables, fruits, and cereals that cannot be hydrolyzed by the enzyme in the human small intestine. There are classified as soluble dietary fiber and insoluble dietary fiber. The addition of dietary fiber into food formula will disrupt the activity of α-amylase, resulting in a retarding of the rate of starch digestion and glucose absorption. The level of blood glucose slowly and steadily increases. The mechanism of dietary fiber in improving the GI of food is summarized below:

1. Delay the gastric emptying; soluble dietary fiber has a water-binding property and increases the viscosity of food, leading to slowly moving of the food from the stomach to the small intestine. Thus, the digestion and the absorption of food in the small intestine were reduced9

2. Disruption the activity of α-amylase; dietary fiber will interact with food and acts as a barrier between food and enzyme by creating the fiber-starch complexes or coating starch granules with dietary fiber, leading to more difficulty working of the enzyme to hydrolyzed starch. Thus, starch is slowly digested, and glucose is slowly released9

intestine into the bloodstream is delayed, leading to the attenuation of blood glucose9

Dietary fibers that improve food GI are polydextrose, inulin, guar gum, and resistant starch10,11. The study indicated that adding polydextrose to cake at a level of 6 - 12% w/w can reduce the glycemic index of cake by 9 – 12% 8 when compared with the control cake.

International Diabetes Federation. IDF Diabetes Atlas 2021. 10th ed. Belgium: International Diabetes Federation; 2021.

Aekplakorn W, Puckcharem H, Satheannoppakao W. Thai National Health Examination Survey, NHES VI 2020 - 2021. Bangkok, Thailand: Faculty of Medicine Ramathibodi Hospital, Mahidol University, 2021.

Fardet A, Leenhardt F, Lioger D, Scalbert A, Rémésy C. Parameters controlling the glycaemic response to breads. Nutr Res Rev. 2006;19(1):18-25.

4 Scazzina F, Siebenhandl-Ehn S, Pellegrini N. The effect of dietary fibre on reducing the glycaemic index of bread. Br J Nutr. 2013;109(7):1163-74.

5 Kriengsinyos W et al. Glycemic index, postprandial glycemic response and substrate use following isomaltulose ingestion. Mahidol University; The Institute of Nutrition. 2010.

6 Itthisoponkul T, Hongku K, Mookkatok P. Effect of Iisomaltulose as a Sugar substitute on cookies quality. Agricultural Sci J. 2010;41(3/1) (Suppl):9-12.

7 Itthisoponkul T, Hongku K, Mookkatok, P. Effect of isomaltulose-sub stitution on the qualities of butter cake. Agricultural Sci J. 2011;42(2) (Suppl):449-52.

8 Buree N, Thakhiew W, Chaiyakul S, Niamnuy C. Effect of substitution of sucrose with isomaltulose and addition of polydextrose on the predicted glycemic index and some quality properties of sponge cake. In Proceedings of the 5th International Conference on Food and Applied Bioscience: Insights for Research and Industry 4.0. 6-7 February 2020, Chiang Mai University, Thailand. 2020:53-64.

9 Goff HD, Repin N, Fabek H, El Khoury D, Gidley MJ. Dietary fibre for glycaemia control: Towards a mechanistic understanding. Bioact Carbohydrate Dietary Fibre. 2018;14:39-53.

10 Oh IK, Bae IY, Lee HG. In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber. Int. J Biol Macromol. 2014; 63:98-103.

11 Gularte MA, de la Hera E, Gómez M, Rosell CM. Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Sci Technol. 2012; 48(2):209-14.

are a crucial element in the world of the supply chain.

goods stored on pallets

and effectively plays a significant role in the material flow of a manufacturing or distribution facility. Just imagine receiving, storage, production, preparation, palletization, shipping; the flow of pallets between these areas is continuous, complex, and often difficult to handle. So, it’s no surprise that companies always look for ways to convey and store pallets in an easy, efficient, and reliable fashion.

Generally, the ordinary concerns in food manufacturing pallet handling are mostly about the material of the pallet, which is wood and plastic pallet. The wood pallet is low-price, more eco-friendly, and easy to clean and sterilize, For the plastic is incredibly durable, lighter weight, and not attached to dirt and contaminants. Not just this, but there are a lot of challenges in the pallet handling section.

The Most Common Challenges

1. Operational Costs include labor and all costs associated with the equipment, such as forklift trucks, fuel or electricity, ventilation, depreciation, safety equipment, etc.

2. Stock Obsolescence happens when the inventory can no longer be sold, either because perishable goods are past their due date, or due to excessive quantities on hand, out of fashion, or demand.

3. Stock Visual Management utilizes visually clear, effective, and easy to understand techniques to have only the minimum amount of stock on hand that is necessary at that time.

4. Product Damage any time goods are damaged, either because of improper storage, human error, or lack of a proper ZPA conveying system, a significant financial loss is generated.

5. Throughput Improvement is normally referred to the outbound operations within the warehouse: higher throughputs equal higher efficiency and lower costs.

6. Warehousing Space maximizing the amount of space in a warehouse means taking full advantage of your assets and possibly avoiding costly expansions.

The Solution for All Challenges

To solve this problem, the manufacturers can choose a perfect fit of pallet handling systems in warehouse and distribution centers and boost up the efficiency of their operations. As the article said, if any issue appears, you can contact the well-known pallet handling systems1, which can solve this.

ความเข้้าใจที่ถึ้กต้อง ร่วมที่ั�งสามาร่ถึแยกแยะ

ในร่ะหว่างวันที่ 30 พฤศจิกายน – 3 ธุันวาคมนี ณ ศ้นย์การ่ปร่ะชุมแห่งชาตสร่กติ บร่ษที่ เอ็น.ซีี.ซีี. เอ็กซีบชั�น ออกาไนเซีอร่ จากัด ร่่วม กับ สมาคมกา ร่ค้า อุตสาหก ร่ร่ ม กัญชงไ ที่ ย ข้ อเ ชิญ นักอุตสาหกร่ร่มอาหาร่และเคร่่�องด่�มที่มส่วนผ่สมข้องกัญชง มาร่วมตัว กันเป็นคร่ั�งแร่กในปร่ะเที่ศไที่ย ณ เวที่สาคัญเฉพาะที่างข้องอุตสาหกร่ร่ม กัญชง ในงาน “Asia International Hemp Expo 2022” งานแสดง นวัตกร่ร่ม เที่คโนโลย บร่ิการ่ และการ่ปร่ะชุมนานาชาติคร่บวงจร่ สาหร่ับ อุตสาหก

กัญชง ใน ร่้ ปแบบ B2B ห ร่่ อ Business to Business คร่ั�งแร่กข้องเอเชีย ที่�คร่อบคลุมตั�งแตต้นนาถึึงปลายนา เร่ิ�มจากการ่ปล้ก

15 พฤศจิกายัน จะได้้รัับ สั่วนลด้ใบละ 10% จากรัาคาปกติิ 15,000 บาท ห้รัือรัับบติรัฟรั้อ้ก 1 ใบ สัาห้รัับผู้้้ท้ซึ่ื�อ บติรัทุกๆ 2 ใบในยัอด้ชารัะเงินเด้้ยัวกัน อ้กทั�ง ยัังม้การัจด้สั่วนการัแสัด้งพิเศษ

Come and discover the true value of hemp for all related industries and set the correct standard of Thai hemp, especially for food safety, at the “Asia International Hemp Expo 2022,” Asia’s first international trade exhibition and conference with a comprehensive range of innovations and technologies for hemp industry covering upstream (Hemp seed, agriculture, equipment, and technology), midstream (Produc tion, fiber, active compound extraction, and hemp seed oil) and downstream (Hempbased product for food and beverage industry, food supplements, nutraceuticals, medical, textiles, automotive parts, construction, cosmetics) process from a plantation, cultivation to manufacturing, during this November 30 – December 3, 2022, at Queen Sirikit National Convention Center, Bangkok, Thailand, co-organized by N.C.C. Exhibi tion Organizer Co., Ltd. and Thai Industrial Hemp Trade Association, with Japan Hemp Association and International Hemp Environmental Forum as associated partners.

The purpose of this exhibition focused on pursuing business opportunities between cannabis industrialists around the world. Especially access to standard raw materials is the key factor, together with the proper knowledge and understanding to support establishing the standards and developing this industry sustainably. Moreover, this event received strong support from 12 industrial associations at the Memoran dum of Understanding (MoU) signing ceremony, including the National Food Institute, Thailand Textile Institute, Plastic Institute of Thailand, etc.

This trade exhibition is ready to welcome famous exhibitors and hemp business entrepreneurs worldwide for discussion and deals on the latest innovations and knowhow to get on the ride with this world’s newest and hottest industry trend. Besides, the “2nd International Hemp Environmental Forum,” the annual industrial convention with global rotation, is set to stage in Thailand this year, featuring the world’s renowned who’s who across five continents.

You can buy an advance ticket to attend 14 seminar topics during 2 days. If you purchase tickets before November 15, you will receive a 10% discount from the regular price of 15,000 baht or receive a free ticket for every 2 ticket purchasers in the same payment.

There are also highlighted zones and business-inducing activities, e.g., “Her Majesty the Queen Mother Sirikit’s Royal Hemp Projects” zone, the “Japan’s Golden Hemp Heritage” zone, business matchmaking functions, technology presentations, and many more, which await you all. Grab the newest and biggest business opportunities in this key hemp industry event!

จุากดุ และ บริิษััท ควิค แพ็ค แปซ่ฟิค จุาก

อมตอก

(Circular Economy) การิจุดุการิ ท ริัพยาก ริ (Resource Management) เทคโนโล ย่ดุ จุ ทัล (Digital Technologies) ความปลอ ดุ ภััย ข้ อง ผู้ลิตภััณฑ์์ (Product Safety) คา ดุม่ ผู้้�เข้ า ชี่ มงานมากก ว่า 170,000 คน จุ ากก ว่า 160 ป ริ ะเทศ ทั�วโลก ทั�ง น่ ความ สา เ ริ จุข้ องงาน อินเตอ ริ์แพคใน ป 2017 ท ผู้่านมา ม่ผู้้�เข้าริ่วมจุดุแสดุงสินค�ากว่า

Messe Düsseldorf invites Thai entrepreneurs to join “Interpack 2023”, the world’s largest exhibition for packaging and processing industries in Düsseldorf, Germany. The show will be gathering experts from the packaging and processing industries from all over the world. More than 2,700 exhibitors worldwide, such as Germany, the United States, Singapore, Japan, and China, including 4 companies from Thailand, confirmed their participation: FPC Industry Co., Ltd., Mahathanee Industry Co., Ltd., MMP Corporation Co., Ltd., and Quick Pack Pacific Co., Ltd. The show will focus on and emphasize 4 eye-catching world trends in terms of packaging, consisting of Circular Economy, Resource Management, Digital Technologies, and Product Safety. It is expected to attract more than 170,000 visitors from more than 160 countries worldwide.

The previous success of Interpack in 2017 has attracted more than 2,866 exhibitors from 55 countries and more than 170,899 visitors from 169 countries worldwide. It is the only packaging industry trade show covering upstream to downstream and gathering the most packaging product operators in one place. Furthermore, innovations and modern technology were also evident differences for Interpack 2017 and led to its success.

The Interpack 2023 is going to be held on 4-10 May 2023 in Dusseldorf, Germany. It is a significant opportunity for Thai entrepreneurs to access essential information on innovations, advanced technology, and state-of-the-art machines worldwide to increase their production potential, extend a safe production process for the world and the environment, and reduce waste generation.

Entrepreneurs interested in the exhibition can visit https://www.interpack.com/ for more details or reserve tickets for visiting the show.