Asia Food Journal | November 2021 by Harvest Information Pte Ltd

YOUR PROFESSIONAL GUIDE TO INGREDIENTS AND PROCESSING

Robotics advancements embraced in F&B

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November-December 2021

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Your professional guide in Asia Paciic for Processing, Packaging and Ingredients

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From the Editor EDITORIAL/PUBLISHER

The future is looking bright for the F&B industry

Keen Whye Lee Publisher Raymond Wong Publishing Director raymond@harvest-info.com Nathelle Lumabad Editor editor-afj@harvest-info.com Tyrone De Los Santos Layout and Design

Dear Reader, As the new editor, I am proud to introduce to you Asia Food Journal’s comeback issue, the first after an almost four-year hiatus. While we are ecstatic to be back, we know that it hasn’t been the easiest time not just for the food and beverage industry, but for the world as a whole. But it seems like we are seeing the light. As we are slowly getting back on our feet, we believe there’s no better time like now to come back with a magazine that shows the latest news and insights in F&B ingredients, processing and packaging. In this issue, we’ll be diving into robotics and automation and the many innovations the F&B industry has seen. The ingredients space is seeing exciting developments, and we explore how health and nutrition are driving opportunities for companies. Alternative protein is all the buzz and the segment is taking it a step further with insect protein. We’re also placing a spotlight on the beverage industry and cybersecurity as well. Enjoy the pages of Asia Food Journal’s first digital issue, and we’ll see you next year in January 2022. Cheers!

OPERATIONS Mari Vergara Head of Operations mari@asiantvawards.com SALES Simon Lee Hong Kong, U.S.A. sales@harvest-info.com Chua Chew Huat Asia Pacific sales-sg@harvest-info.com Erhardt Eisenacher Europe info@eisanacher-medien.de MARKETING Franco Rafael mktg@harvest-info.com TECHNICAL SUPPORT Michael Magsalin tech@harvest-info.com Harvest Information Pte. Ltd. 1100 Lower Delta Road #02-05-08, EPL Building Singapore 169206 AsiaFoodJournal

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Contents 24 12 18

news 04 Probiotic demand soars with

growing focus on digestive health

05 EVERY Company launches first animal-free egg protein

06 OKI Electric Cable introduces fluid-resistant cable for food processing equipment

07 Consistent product quality

made possible with Readco’s Continuous Processors

08 NEXTLOOPP wins award for Best

Sustainable Packaging Innovation

09 Solenis partners with Pulpex to improve first recyclable paper bottle

10 Wiliot introduces Sensing as a Service platform, includes compact computer

11 Harpak-ULMA partners

with FANUC America to provide foundation for digital transformation in food packaging, manufacturing

cover story

special report

15 Robotics advancements

24 Nutrition Top Priority in Beverage

embraced in F&B

Feature

Sector

26 Shining a light on cybersecurity in F&B

18 Targeted health benefits, multifunctionality bring opportunities

20 Insect protein is the future of food

22 True sustainability in food packaging

12 Global partnership announced

for SoftBank Robotics, Keenon Robotics

13 Olam Food Ingredients unveils new branding for APAC region

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International supplier fair for the food and beverage industry

COLOGNE, GERMANY 26.–29.04.2022

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NEWS | Ingredients MeliBio Inc. introduces first plant-based real honey The honey industry is a high-value industry, estimated to be worth $9 billion in 2020. However, the industry is rife with a variety of issues, stemming mostly from the fact that it is solely reliant on honeybees as the medium of production. Because of high demand, about 20,000 wild and native bees are disappearing rapidly and crowded out from their habitats. Harvests are also affected by climate change, which yield low amounts of honey, making market prices volatile. To provide solutions to these sustainability and supply chain issues, California-based MeliBio has made honey without using bees. This is done through a scientific and proprietary approach that allows them to manufacture this plant-based product even without the insect. Darko Mandich, CEO and Co-Founder of MeliBio said: “MeliBio is founded with the mission to make food in a way to save our planet Earth by ending our use of bees in honey production, and thereby helping to restore bee biodiversity amongst native and wild bees worldwide. Scientific advancements have created a very exciting position where humans can finally make one of their favorite foods without the use of animals. Honey is an ingredient found in every product category, from food to beverage and personal care products for which MeliBio is now providing a plant-based option. By bringing delicious, nutritious and real honey made without bees to the market, we are shaping our present and future in a way that is better for bees and for humans.” This fully vegan, non-animal ingredient was introduced during an event organised at Cell Valley Labs in Berkeley, California. B2B customers and clients in the foodservice space can start placing orders for delivery by the end of 2021 and early 2022. MeliBio Inc. is a venture-backed company founded in 2020. They were able to raise $1.5 million in pre-seed rounds from investors in the U.S., Europe, Asia and Australia.

Probiotic demand soars with growing focus on digestive health More people are paying attention to their gut health, according to a global survey conducted by Kerry. The study, which was conducted online in January 2021, included 13,000 consumers, spanning across 16 countries. Results show that there’s a high awareness of the existence of probiotics reaching almost half of the participants over the past 6 months. The majority comprise those in Latin America and North America. 25 percent have consumed products that contain this ingredient, with a high incidence in China and Mexico. Improving digestive health is also a big driver to buying healthy lifestyle products, with about 38 percent using products that target the digestive system specifically. Food categories commonly associated with digestive health include yogurt, dairybased drinks, fruit and vegetable juices and cereal or granola, which are common on the breakfast table. John Quilter, Kerry VP of Global Portfolio – ProActive Health, shared, “A range of factors have driven the continuing growth in demand for gut health solutions generally, and for probiotics in particular. Demographic changes such as population aging and lifestyle choices have increased the prevalence of digestive disorders, while the pandemic has accelerated the shift towards more proactive approaches to health. As a result, consumers want to see functional ingredients in their favorite food and beverage products, and they’re increasingly well educated about the role of probiotics and their ability to support both digestive health and overall wellness. Manufacturers who formulate functional foods and beverages using science-backed probiotic strains can therefore meet a range of market needs.” Kerry’s ProActive Health line includes BC30™, a natural probiotic ingredient that’s found in 1,000 food and beverage products worldwide. This science-backed variant is shelf-stable and can support your digestive and immune health. Because it’s spore-forming, it’s stable enough to maintain viability as it goes through production processes and even stomach acids. BC30™ is available in non-GMO, vegan, organic and allergen-free versions.

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Ingredients |NEWS Arla Foods Ingredients introduces protein bar innovation For global consumers, being able to indulge in their food cravings is of importance, despite these being technically bad for their health. Hence there is a demand for indulgent snacks that are healthy, functional, without scrimping on taste too. One of which is protein bars, with its industry expected to grow at a CAGR of 6% from 2021 to 2025. This type of healthy indulgence features peanut butter as a common ingredient, because of its tastiness. However, because of its soft nut butter base, the protein bar tends to harden over time. This causes a difference in texture, taste and a shortened shelf life.

EVERY Company launches first animal-free egg protein

To improve their line of protein bars, Arla Foods Ingredients combined Lacprodan® SoftBar with creamy peanut butter. Incorporating the dairy and whey protein ingredient results in products that have 37% protein content and higher levels of fibre. The ingredient can be used in maltitol-free bars and extends the shelf life too.

Food technology company Clara Foods has transitioned and rebranded to EVERY Company, following an increasing market demand for more sustainable protein ingredients. As EVERY Company, it is set to introduce the EVERY ClearEgg™, a highly soluble, natural equivalent egg protein that doesn’t use any animal in the production process.

Joe Katterfield, Sales Development Manager, Health & Performance Nutrition, at Arla Foods Ingredients, said, “We’re always looking to expand our technological capabilities and we were particularly excited to commission our new bar line. It’s optimised to replicate industrial mixing, extrusion and enrobing processes, as well as flow-wrapping into the wrapper, and it will increase our understanding of the production processes used by the industry today. This will further improve the expert support we offer bar manufacturers and reinforce our position as the go-to partner for specialised dairy and whey protein ingredients.” Lacprodan® SoftBar is manufactured by the Arla Foods Ingredients Application & Technology Science Centre.

Using precision fermentation technology processes and years of research has resulted in this versatile egg white protein. It’s nearly invisible and almost tasteless, providing a boost in protein levels for food and beverage products such as energy and carbonated drinks, nutrition bars and acidic juices. Once rolled out in the market, EVERY Company will also offer Kosher and Halal versions of the ingredient. “Our new branding, EVERY, conveys our vision to fundamentally transform the food system for the 21st century so that every human, everywhere can enjoy the food they know and love without harming our planet or animals in the process,” said Arturo Elizondo, CEO and founder of The EVERY Company. “The EVERY brand name embodies our values of collaboration and optimism, and our belief that by working together we can build a more sustainable future for everyone.” “We are excited by the potential of EVERY ClearEgg, which enables growth and innovation in new markets within the food and beverage categories,” said Michael Natale, Global Plant Based Proteins Platform Leader of Ingredion. “EVERY ClearEgg’s unique functionality is animal-free, which supports the growing needs of consumers who are looking for sustainable, healthy protein alternatives.” Founded in 2014, EVERY Company (then Clara Foods) has been developing real animal proteins without using animals, starting with animal-free pepsin.

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NEWS | Processing KPM Analytics introduces new benchtop analyzer for food manufacturing facilities KPM Analytics is set to launch the Sightline TheiaVu Series Compact Vision Inspection System, an addition to its scientific instrumentation and analysis solutions portfolio. This particular piece of equipment provides accurate data and measurements that final product meets the quality standards. This includes shape, size, toppings, color and other parameters. Further, this system features a crumb analysis capability that produces data and high-quality images of a baked good’s internal structure. All this information can be used for research, testing, quality assurance and final product inspection, saving time of the quality engineers. The TheiaVu Series is a great addition to companies that are looking into automating certain processes in their shop floors and facilities. Even better if the business already has in-line and over-line vision inspection systems installed. Benefits include improved efficiency, performance, product quality and eventually, an increase in sales and profits. “Our TheiaVu Series is a great tool for bakeries and food producers,” explains Donnalynn Manion, General Manager of the Sightline product brand. “Whether they’re developing new recipes in their R&D lab or pulling grabsamples for process control, vision technology will enable our customers to expand their product analysis capabilities. TheiaVu is really a game changer and we’re excited to offer it.” The Sightline TheiaVu Series Compact Vision Inspection System is due to roll out in November 2021.

OKI Electric Cable introduces fluid-resistant cable for food processing equipment Traditional cables found in food manufacturing equipment tend to deteriorate over time due to a variety of reasons. As there are strict hygiene standards to be followed in the industry, machinery is regularly disinfected and sanitised often through rigorous means. Contact with detergents, disinfectants and hot fluids can lead to cracked surfaces on the cables and decreased tensile strength. This leads to poor insulation performance and eventually equipment failure. To provide a solution to this manufacturing concern, OKI Electric Cable has launched the OH Cable. The product is designed to withstand rigorous cleaning processes and food sanitation methods. It is resistant to cleaning fluids, edible fats and oils. The special elastomer applied on the jacket complies with requirements set forth by the U.S. Food and Drug Administration and the Food Sanitation Act. OH cables are made-to-order, with the conductor size, number of cores can be customised depending on equipment specifications. According to Hideo Yamaguchi, OKI Electric Cable president, “The OH Cable developed by OKI Electric Cable incorporates a special elastomer with outstanding chemical resistance to impart excellent durability against the detergents and disinfectants used in cleaning, as well as against the special machine oils used in the drive components of food manufacturing equipment and the oils and fats generated during food processing. The cable exhibits virtually no physical degradation in accelerated testing simulating 30 years of continuous use under standard operating conditions, which helps improve the reliability of food manufacturing equipment.” Tokyo-based OKI has been operating since 1881, manufacturing a variety of information and telecommunications solutions across different industries.

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Processing |NEWS Consistent product quality made possible with Readco’s Continuous Processors Despite advancements in technology, there will be instances wherein items from an assembly or production line have incorrect specifications. Many external factors can affect the final product, and sometimes machines don’t have control over these. Having too many defective end products can cause an impact on your manufacturing efficiency and eventually, profit and sales. Readco Kurimoto LLC recognizes this problem and has introduced its line of Continuous Processors. This particular product can retain consistency in terms of product quality by automatically adjusting process parameters where needed. These monitor manufacturing processes 24/7 and adjusts, in real time, if there are any changes in outside factors. These include pressure, humidity, ambient air temperature and raw material properties that can affect the finished product. Various instruments such as viscometers, moisture analyzers and temperature sensors are integrated to oversee the whole process. Trigger points are preprogrammed and any changes would be adjusted in real-time through closed loop controls. Adjustments are applied in seconds, meaning these won’t affect the entire production line or the item. This allows the facility to churn out products that have the same target specifications. These systems are custom-engineered for each application and dependent on the client’s needs. The company can also accommodate for various geographic variations in weather, altitude and other environmental factors. Continuous Processors can do the following functionalities: mix, blend, react, compound, crystallize and/or perform other processes with multiple liquid, dry and viscous materials in a single step.

Thermo Fisher Scientific releases improved mass spectrometry, chromatography equipment Laboratories serving the food, pharmaceutical and environmental industries can benefit from equipment that accommodates accelerated throughput and improved sensitivity. This is especially important now that lowering human and environmental health risk is among the top priority across a variety of markets. To address this need of high-performance equipment, Thermo Fisher Scientific has launched its new line of mass spectrometers. The TSQ Plus mass spectrometer range comes in three types: TSQ Altis Plus, TSQ Quantis Plus, TSQ Fortis Plus M. These boast of improved data acquisition and polarity switching speeds, with low-add production transmission efficiency. Integrating this tool can increase your process workflow, yielding greater volumes of process output. The TSQ Plus portfolio utilises state-of-theart chromatography and data processing software solutions too. It’s also easier to move data from the previous version of the product, which its simplified and direct instrument method transfers. The equipment can also be integrated with leading liquid- and ion-chromatography systems and software seamlessly and with ease. “Laboratories performing routine quantitative experiments continue to need to identify new compounds of interest across industries, such as pharma, food and environmental, resulting in rapidly changing regulations and lower detection limits,” said August Specht, vice president, research and development, chromatography and mass spectrometry, Thermo Fisher. Thermo Fisher’s mission is to help make the world healthier, cleaner and safer through lab technologies and other innovations.

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NEWS | Packaging Nestlé Mexico, Greenback, Enval collaborate to bring closed loop plastic packaging to Mexico To address the growing need for a system that recycles post-consumer plastic waste in Mexico, Nestlé Mexico has signed an agreement with Greenback Recycling Technologies and Enval to bring a chemical recycling plant for flexible plastic packaging. This will promote a closed loop economy for food-grade plastic, which includes aluminumlaminated and multilayer flexible plastic variants. The facility will house a microwave-induced pyrolysis technology, which turns plastic into oil feedstock. This then is used to create new plastic, turning even non recyclable items into ones that are valuable and sustainable. This innovation, developed by UK-based Enval, is the only one capable of recycling aluminum laminates. It’s forecasted that 6,000 tonnes of flexible packaging will be accommodated in the first year of operations alone, with volume and capacity increasing over time. This recycling plant will reduce carbon and plastic footprint and contribute to the Mexican waste ecosystem and Swiss company’s eco2Veritas circularity platform. Fausto Costa, Nestlé Mexico CEO shares, “Making safe recycled plastics for food packaging is a huge challenge for our industry. Therefore, in addition to minimising the use of plastics and collecting waste, we want to close the loop and make more plastics infinitely recyclable.” Carlos Ludlow-Palafox, Founder and CEO of Enval, added: “This project demonstrates the importance of collaboration between companies at different stages of the supply chain to tackle the challenge of plastics in the environment. At Enval, we know that plastics are not the enemy and that these materials have a valuable role in our daily lives.”

NEXTLOOPP wins award for Best Sustainable Packaging Innovation NEXTLOOPP, the revolutionary recycling project by Nextek Limited has recently been awarded the Best Sustainable Packaging Innovation during Packaging Europe’s Sustainability Awards. They have released results of their tracer-based sorting trials which were done in TOMRA in September 2021. At maximum production speed, the equipment was able to sort food-grade plastic packaging waste at 99.9% sorting purity. The machine was not only able to identify food packaging from non-food types, but it sorted waste down to different plastic polymer types. The outcome of these trials can change the way single-use postconsumer food packaging waste can be recycled back into the packaging economy. NEXTLOOPP also features PolyPRISM™, a patented decontamination process. These also meet regulations set forth by Food Standards Authorities in the U.K. and E.U. The announcement of results signals 12 months of NEXTLOOPP working towards its goal of closing the loop on food-grade polypropylene packaging (FGPP). The U.K. alone yields 210,000 tonnes of FGPP. With this groundbreaking project, the country can save up to 105,600 tonnes in carbon emissions if 63,000 tonnes of PP are recycled per annum. This results in a lower carbon footprint and returning PP back to be used once again. “During recent trials held at our TOMRA Test Centre we achieved very promising results on all Polypropylene 3D samples in all test runs with state-of-the-art NIR/VIS technology. We exceeded the required 95% purity for food-grade in each test run. The next important milestones will be a field demonstration as well as demonstrating chemical compliance with food-grade regulation” said Ralph Uepping, Technical Director at TOMRA. Professor Edward Kosior, founder of Nextek, believes the NEXTLOOPP project is the catalyst to transform current FGrPP recycling and become the next food-grade recycling success story. PET was first and now it’s the turn of PP.

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Packaging | NEWS Solenis partners with Pulpex to improve first recyclable paper bottle The push for more sustainable food and beverage packaging has led to the creation of Pulpex, the first widely recyclable paper bottle. To further develop this eco-friendly bottle, Solenis is collaborating with the packaging technology company. Solenis is a chemical producer that focuses on pulp and paper packaging. Through this partnership, they will provide solutions that can enhance the current design and structure of the PET-free paper bottle. One of Pulpex’s goals is to release a version of the product that can hold hot liquids and carbonated beverages. Richard Brooks, Global Packaging Director for Consumer Packaging at Solenis said: “This collaboration with Pulpex is another indicator of our commitment to new, sustainable and innovative technologies to the food and beverage paper packaging market. The partnership will enable Solenis to serve the growing eco-friendly paper bottle market while maintaining our commitment to environmental sustainability.” Scott Winston, CEO, Pulpex, said: “Solenis is well known as a leader of process and functional chemistries with over a century of service to the pulp and paper industry. The company’s technical know-how and its wide spectrum of solutions will help us deliver eco-friendly paper bottles that meet the brand and functional needs of our consortium partners.” Additionally, Solenis will be providing new surface treatments that can improve the item’s aesthetics. Companies can already directly print food-safe coloured pigments and dyes. Placing labels, embossing and debossing is also possible as the bottle is highly customizable according to a brand’s needs.

DS Smith looking to utilise seaweed for packaging products Plastic waste and its growing visibility in nature is still a problem being tackled across the world. In 2016, according to data from The World Bank, about 242 million tonnes of plastic waste was generated worldwide. This statistic is alarming and has pushed many manufacturers to look at their own operations to see where they can minimise use of plastic. Packaging solutions provider DS Smith, is among these companies. They launched their Circular Economy R&D programme, which aims to explore the adoption of natural fibres in their product lines. One surprising ingredient that they’re looking into is seaweed fibres, which would be an alternative to wood, protective barriers and petroleum-based packaging. They are in discussions with other biotechnology companies to see how seaweed fibres can revolutionise sustainable packaging. According to Thomas Ferge, Paper and Board Development Director at DS Smith, “As a leader in sustainability, our research into alternative raw material and fibre sources has the potential to be a real game changer for our customers and consumers who increasingly want products that are easy to recycle and have a minimal impact on the environment. Seaweed is one of the many alternative natural materials we’re closely looking at, and while most people probably associate it with the beach or as an ingredient in sushi, it could have some exciting applications for us to help create the next generation of sustainable paper and packaging solutions.” As part of the company’s initiative, they’re also looking at adopting other natural fibres such as cotton, miscanthus, hemp, bagasse and cocoa shells, to name a few. They’re looking to make their entire packaging line to use only recycled components by 2030.

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NEWS | Automation Tetra Pak partners with Poka for upgraded workforce solution platform Sustainability can be achieved not only through using eco-friendly materials in the food manufacturing space, but also by empowering your staff and workers. According to the UN Sustainable Development Goal 12, companies can produce more with less. This can be done by implementing sustainable practices and increasing resource efficiency. Tetra Pak is aligning with this campaign and has announced a collaboration with Poka to launch a connected factory worker service. This platform will be included in Tetra Pak’s training and support solution, Connected Workforce with the goal of empowering frontline workers in the production facilities. Staff will be equipped with the right tools, knowledge and training in food safety and zero waste processes. With the right information, they can make fast decisions in the shop floor, which can affect the overall product quality. Having informed staff can make your processes more efficient, raising standards of quality, minimizing waste and improving food safety. Businesses that have integrated Poka into their systems have seen higher worker productivity by 18%, lower instances of quality issues by 64% and decreased equipment downtime by 5.9%. “This collaboration is part and parcel of our journey to provide access to safe food and to do that in a sustainable way, even in our own production, factory floor processes using the resources and technologies available to us.,” noted Roberto Franchitti, Executive Vice President, Services & Quality at Tetra Pak. CEO & Co-Founder of Poka, Alexandre Leclerc commented, “This partnership with Tetra Pak responds to a real need from our food and beverage user community who are looking for easier ways to access expert content and knowledge”.

Wiliot introduces Sensing as a Service platform, includes compact computer Technology has made significant strides in the past decade or so, as capabilities that were once seen as science fiction are now becoming reality. Things like artificial intelligence (AI) and the Internet of Things (IoT), and even supercomputers are not only existing, but they’re being adopted more and more in homes and businesses belonging to various industries including food packaging. Wiliot is one such company that has introduced a Sensing as a Service platform during PACK Expo 2021. This system includes the Wiliot IoT Pixels, which are small computers attached to packaging. These can detect information such as humidity, temperature, and location to name a few, which are then sent to the Wiliot Cloud in real time. This lets manufacturers and distributors monitor the supply chain and make quick, informed decisions before the product goes out to market. Those involved in processing can check if the production volume is correct and track if delivery is on schedule. Clients gain greater visibility into their inventory and get insights to improve operations. Currently, this innovation is applied to reusable plastic ccntainers. The IoT Pixels, when scanned, provides information on the product, as well as the parcel crate and pallet number. “In this way, Wiliot’s Sensing as a Service platform sheds light into corners of the supply chain that have been dark until now,” said Ohad Perry, Wiliot Director of Business Development, Supply Chain. “With the intelligence that the Wiliot platform brings to reusable packaging, companies can create a truly circular economy, where waste is drastically reduced, and businesses operate much more efficiently.” Williot is part of a group of companies recognized by the U.S. Food and Drug Administration (FDA) to help its campaigns around food safety. This involves improved end-to-end traceability that lowers incidences of product recalls, reduces food waste and minimises health risks.

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Automation | NEWS Harpak-ULMA partners with FANUC America to provide foundation for digital transformation in food packaging, manufacturing Harpak-ULMA announced that it will go into a partnership with FANUC America to improve robotics, automation and software solutions. Harpak-ULMA will be showcasing FANUC’s products in their customer experience centers (CXE) beginning December 2021. Participants during the PACK EXPO 2021 event can test and experience the demo unit for themselves. What will be incorporated in the packing and production facilities is state-ofthe-art smart thermoforming machines. These utilise Allen Bradley automation controls from Rockwell Automation, with the assistance of FANUC collaborative robots to accomplish product loading and case packing. Three processes are run simultaneously, showing a smart and connected packaging line. Additionally, this technology can be used with PTC Augmented Reality software suites.

Prima Food Solutions to adopt Nimbly Technologies automation solution

This partnership will showcase how advanced technology can provide greater business value and transform the packaging sector. Harpak-ULMA’s CXEs, with this innovation, can support a variety of functions – from process, peelability and new product testing, to skin and vacuum trials and other R&D projects.

After seeing success in terms of cost savings and greater food safety in its Delico stores, Indonesia-based Prima Food Solutions will be automating operations in its manufacturing division. They saw higher savings in production expenses of up to 74%.

“There is simply no more effective way to convey what smart, connected packaging assets bring to the table,” explained Kevin Roach, Harpak-ULMA’s CEO. “These are not pie-in-the-sky visions of what we could do — they are concrete, operational examples of what we already do. They’re also a fantastic way to showcase the power and potential of collaboration among some of the industry’s top suppliers. No solution is an island unto itself. Adding FANUC America, the leading supplier of robots and automation to our CXE puts an exclamation point on it for our customers.”

They will do so by utilising mobile solutions software from Nimbly Technologies. The company provides tools that enable companies to monitor, manage and evaluate their business operations. These allow staff to effectively put in place standard operating procedures.

Further, the partnership will allow Harpak-ULMA to join FANUC’s Authorized System Integrator Program. This can enhance the former’s line of automation capabilities, particularly in palletizing, case packing and product loading segments.

Investing in digital solutions is something that Yotu Ogura, CEO of PT Inti Prima Rasa (parent company of Prima Food Solutions), strongly believes in and is a contributor to their growth. “We’ve been investing in Nimbly since 2019. The solution not only enhanced our operations substantially, but also made us better prepared to make quick decisions and to deliver the best service to our customers, ensuring the highest quality consistently,” said Yota. “All our raw materials are processed under strict hygiene supervision following the Food Safety System Certification 22000 (FSSC 22000). Especially during the current pandemic, we apply strict protocols, both for our human resources and production equipment, as recommended by the government and the World Health Organization (WHO). Our collaboration with Nimbly has made our audit processes easier, faster, more reliable and effective,” continues Yota. “Prima Food Solutions understands that digitalizing and automating operational processes is critical to deliver consistent, high-quality standards at scale,” said Daniel Hazman, Founder & CEO of Nimbly Technologies.

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NEWS | Industry Global partnership announced for SoftBank Robotics, Keenon Robotics Following the announcement on September 15, 2021, SoftBank Robotics and Keenon Robotics held a global launch event in Singapore on the 21st, officially marking the partnership between the two companies. They will collaborate in bringing better efficiency and productivity to operations in various industries, such as the food and beverage industry, through the adoption of robotic solutions. SoftBank Robotics is the leader in robotics solutions, while Keenon Robotics is an AI company that zeroes in on intelligent service robots. They have chosen Singapore as the international launchpad country for future projects to support its vision of becoming a Smart Nation. There is a rise of integrating robotics, automation and digitalization, complemented by the use of AI, which is a great market opportunity for this new tech partnership. “At SoftBank Robotics, it is all about leveraging the technologies of tomorrow to create better solutions,” said SoftBank Robotics Corp., Kenichi Yoshida, Chief Business Officer. “The partnership with Keenon Robotics, the global leading AI company focusing on indoor intelligent service robots will allow us to deliver cutting edge solutions as an integrated system to increase capability and efficiency in the service industry as well as achieve greater savings.” “We are proud to partner with SoftBank Robotics, the leader in the robotics solutions industry,” said Keenon Robotics, Tony Li, Chief Executive Officer. “As the cost of labour increases, technology becomes an affordable solution creating an increased appetite for automation alongside human tasks. The Keenbot is one such example of a solution that is meant for convenience and performs well when completing repetitive operational tasks that require precision.”

ADM included in Fortune 2021 Change the Word List The Fortune Change the World list is a yearly recognition of companies that have a positive social impact through practices that are part of their core business strategies. Among the top 50 companies that is included in this list is ADM, ranking 27th. A leader in food and nutrition, ADM is a pioneer in protein innovation for more than 70 years. They invented textured vegetable protein (TVP®), considered as the first plant-based meat alternative in the market, in the 1950s and 1960s. The first soybased patty was also introduced by ADM in 1991. Currently, the company is exploring ways to further optimise their current product portfolio of alternative protein solutions. This involves optimizing taste, texture and functionality and looking at a variety of ways to manufacture the product. Besides using plant-based sources, cell-based, insect protein and microbial fermentation are being explored as well. These initiatives help address certain food security issues being faced today. According to research, the world has to produce 60% more food to cater to a growing population. Utilising alternative meat proteins is one solution that can address this challenge. Not only is this a sustainable way of feeding people, but it can help reduce carbon emissions and prevent other environmental issues from worsening. “The future of food is dependent on finding sustainable and diverse protein sources that will feed the world for years to come,” said Chairman and CEO Juan Luciano. “As a global leader in protein nutrition solutions with tremendous scale and expertise at our fingertips, ADM is uniquely positioned to drive the next wave of protein innovations.”

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Industry | NEWS Olam Food Ingredients unveils new branding for APAC region One of the global leaders in natural and sustainable food ingredients solutions in the world has launched a new look and theme that reflects the company’s ability to drive innovation. Olam Food Ingredients, ofi, released a new website and video ad that showcases its upgraded branding. Its goal is to cement its position in the Asia Pacific region as a provider of ingredients solutions that are healthy, natural and sustainably sourced. Their product portfolio is set to help players in the food and beverage industry to meet the growing consumer demand. The key areas of focus include spices, dairy, cocoa, coffee and nuts. Shekhar, CEO of ofi, said, “The new ofi brand carries the strong origination and supply chain heritage of Olam but equally signals our exciting aspirations for the future. It conveys the distinct and accelerated changes being made in the business to continuously improve and deliver a differentiated customer value proposition.

Cargill set to acquire Singapore-based chocolate supplier Aalst

“We are innovating across all areas of our business, right from plant to palate. Ongoing investments in application development and R&D expertise will unleash the full natural potential of our highly complementary portfolio to deliver further value-added ingredients and solutions for our customers. This could be replacing hydrogenated vegetable fat in a cream wafer with a specially formulated natural nut paste; or sourcing single origin Ecuadorian cacao beans delicately flavored with a hint of spice in artisan chocolates.

Demand for chocolate and cocoa products is growing in the Asian market, with it being forecasted to be worth $27.1 billion this year in the Asia-Pacific region alone. Besides a general interest in sweet food, this increase in interest is fueled by health too. Cocoa contains anti-inflammatory and antioxidant properties that can prevent certain diseases.

Ramakrishna Prasad, Head of Regional Sales for APAC, said: “The Asia Pacific region is the source of many of our ingredients, and we have deep relationships with farmers, supporting many in sustainability programs. At our processing facilities we are helping customers to respond to food and beverage trends across the region which are rapidly evolving.” Additionally, ofi is continually expanding its manufacturing capabilities. A customer solutions center will be built in Chicago, and an additional center in Europe in 2022. These facilities will add to the new coffee processing factory in Brazil and a dairy ingredients plant in New Zealand.

To further strengthen its foothold in the Asia-Pacific and to better serve industrial and foodservice consumers in the region, Cargill Cocoa and Chocolate entered into an agreement to acquire Aalst Chocolate Pte Ltd. The latter, a Singapore-based chocolate manufacturer, is one of the leading suppliers in Asia. They export their product lines, which include bake-stable and artisan chocolate compounds, to more than 50 countries including India, Japan, China and Southeast Asia. “The rapidly growing Asian marketplace is increasingly wielding its influence around the globe, sparking inspiration and driving international trends,” said Francesca Kleemans, managing director for Cargill Cocoa & Chocolate Asia-Pacific. “Joining with Aalst strengthens our position in this critical region, enabling us to become the supplierof-choice for industrial and foodservice customers. With an expanded selection of value-added and specialty chocolate products and deep technical expertise, together we can accelerate innovation, better helping customers create products that continue to surprise and delight.” This acquisition is set to provide Cargill with the facilities and tools to provide a stable supply of premium cocoa and chocolate products. This includes an R&D facility in Singapore and Shanghai, and a state-of-theart manufacturing plant in Singapore.

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Cover Story AUTOMATION

Robotics advancements embraced in F&B

Automation and robotics solutions are becoming the norm, and companies who have adopted these are seeing great returns. The food and beverage industry is on the road towards digitalisation, with more companies adopting robots and automation solutions across their operations. There certainly has been some shifts from the automotive industry being the primary driver of robotic technologies, to these innovations reaching nontraditional segments like F&B. According to a study conducted by Meticulous Research, food robotics is expected to grow at a CAGR of 11.6% from 2021 to 2028, reaching a valuation of $2.08 billion by 2028. Rising investments are also driven by governments offering lucrative support. For instance, in Singapore, eligible enterprises can receive up to SGD 10 million in investment allowance for this type of technology. It’s looking to be a promising market outlook for automation, as the cost of

adoption and ownership has gotten lower in the past few years. More players are stepping into the industry, engaging in different parts of the ecosystem, from manufacturing to distributing robotics solutions. It’s essential for businesses to advance towards technology in this day and age, and the COVID-19 pandemic has propelled it even further in the F&B industry. Robotics have become a viable solution that addresses labor shortage issues that has been plaguing the segment recently. This technology allowed streamlining of processes and mass production in order to meet the demand of the increasing population. The natural way forward The past decade has indeed been a testing time for companies looking to adopt automation solutions in their businesses. “The F&B industry, [in particular], is going

It’s essential for businesses to advance towards technology in this day and age, and the COVID-19 pandemic has propelled it even further in the F&B industry. through a transition period in order to satisfy the appetite of the next generation,” chimes Swami Vangal Ramamurthy, Division Head of the Robotics Business Division at OMRON Asia Pacific. In particular, there is a shift towards mass customisation, which is automation’s sweet spot. Opportunity lies in being able to provide variety while still meeting the volumes necessary to cater to demand.

Cobots and autonomous solutions are seeing an increase in adoption, moving past big industrial machines in an F&B shop floor.

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Cover Story or pausing. Program safety boundaries and parameters can be adjusted once the industrial robot is deployed. Artificial intelligence (AI) is another key component in robotics solutions adopted for F&B. These autonomous robots can collect and process a number of parameters simultaneously, which are great as vision, inspection and traceability systems. “They are able to monitor the assets and provide support proactively, thus ushering a new era in manufacturing,” according to Steve MulderSteve Mulder, Regional Industry Manager at Rockwell Automation.

Collaboration between human workers and machines is the future in F&B automation.

Solutions for F&B revolve around increased flexibility and configurability, keeping in mind top productivity and efficiency for quicker changeover, since there are more people buying packs for on-the-go or in-home dining. This also addresses the issues on food security, something that has been a concern in the past two years. Robots are also being incorporated as part of a broader solution within a machine, moving from end-of-line applications like palletizing. These unified robots would then be controlled by a single PLC system, loading for packaging, cartooning and casepacking. Pick-and-place equipment and machines that combine traditional and advanced motions are increasing in adoption, as well. More companies are also utilising robots that are involved in actual food production, machines that handle the raw materials or food product. The dedicated robots are constructed with hygiene and food safety in mind, while ensuring that the food is carefully handled during production. These come in IP65 or IP67 ratings, can withstand industrial cleaning and washing and may have UV disinfection systems integrated for maximum sanitation. Collaborative and autonomous solutions Despite the growth automation has seen in F&B, there still exists a misconception that robots will eventually replace the human workforce. In time, factories will be taken over by machines. However, this doesn’t seem to be the reality. In fact,

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robots have made the lives of operators and the workforce easier by taking away menial, physical work, and freeing up time to focus on more high-level tasks. According to a World Economic Study, robotics has the potential of creating 58 million jobs globally in the next five years. Rather than elimination, a humanmachine collaboration is taking place, with robots working alongside people in tasks. Collaborative robots, ‘cobots’, are a minimally invasive solution that has become a game-changer in a number of companies. Universal Robots is one that has provided a range of solutions, from cobots that can replace traditional shielding packaging machines, to those that can automate the analysis of raw material samples. Cobots can be incorporated in environments with special climate and hygiene requirements, which may be dangerous for a person to be in. These can perform complex processes in low oxygen conditions, while making sure that food standards are met. For F&B specifically, these are completely sealed to avoid dust and other particles from contaminating the item. Safety of the human workers on the shop floor is also improved once robots are integrated as they can perform injury-prone and dangerous parts of manufacturing. For cobots, in particular, workplace injuries are reduced by 72% as they can be modified to include their own safety features like automatically stopping

The supply chain will be filled with reliable and robust systems, with different segments of the food production connected for maximum efficiency. Realtime data is key to making these solutions work, as operators can easily adjust parameters when needed. It can make predictability a possibility as companies can determine when machines will need maintenance Automation and robotics solutions are ideal for the F&B industry, that thrives in zero-defect processing and careful handling. As these are introduced in wider landscape, it’s necessary for businesses to undergo the necessary education and training to ensure they maximise the benefit these innovations bring.

Nathelle Lumabad

With insights from Kenichi Yoshida, Kent, Chief Business Officer, SoftBank Robotics Corp.; James McKew, Regional Director of AsiaPacific, Universal Robots; Steve Mulder, Regional Industry Manager, Rockwell Automation; Swami Vangal Ramamurthy; Division Head, Robotics Business Division; OMRON Asia Pacific

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Feature

Got a story about the food industry? Contribute to Asia Paciic’s professional guide to processing, packaging and ingredients

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Feature INGREDIENTS

Targeted health benefits, multifunctionality bring opportunities Companies in the ingredients space must offer products that can positively impact health as a whole.

The consumers of today are empowered to make healthier choices in terms of health and nutrition.

Health and nutrition have definitely been at the top of everyone’s minds for decades now, but have been pushed to the forefront in the last couple of years. The COVID-19 pandemic has accelerated this long-term trend, making consumers play a proactive role in their health as a whole. This encompasses the emphasis on selfcare, and that looking after themselves and their overall well-being is of great importance. They are also seeing how nutrition plays a part in keeping themselves healthy and disease-free, which is why the customers of today are more conscious of what they consume every day. Functional or fortified food and beverages that are also good for the environment will be their top choices when they go out to purchase these items.

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In fact, according to research, 80% of the population in Asia aim to eat healthier as a result of the pandemic. As such, ingredients companies will have to roll out products that not only provide health benefits, but also appeal to all senses besides taste and texture. These should elevate not just the food product, but the consumer’s experience of eating nutritious food - something that is enjoyable and pleasurable. Focus on immune and gut health As a natural effect of the global health crisis, there is high demand for immune health food across the world, particularly in China. According to Kerry Global Consumer Research, 50% of participants have consumed immune-boosting

Consumers are seeing how nutrition plays a part in keeping themselves healthy and disease-free. ” products. In the APAC region, items that address issues caused by daily living, including fatigue, stress and anxiety, have gained popularity. Omega-3 for immune function is an ingredient that is proven to support optimal immune health when taken alongside other vitamins. It was even found to improve respiratory and renal function in patients with COVID-19.

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Feature

Healthy ingrediends like Omega-3 and lycopene will be seen in more F&B product labels.

Blood sugar management is closely related to immune health and assists the body in fighting off infections and reduces the risk of chronic disease like diabetes. Ingredients such as Palatinose, Isomalt help lower blood sugar and insulin levels and make the body store less fat. The former, made from sugar beet plant, is a slow-release carbohydrate and is a great alternative to fast carbohydrates, which spike up the blood sugar. Isomalt can replace table sugar, keeping the sweetness level the same while making food and drinks healthier. Besides immune health, digestive health has also taken a spotlight in the past couple of years. It only seems to be natural too as the gut is the center of our immunity, as explained by Peen Ern Goh, Dietitian and Nutrition Communication Manager at BENEO. About 70% of immune cells are concentrated in this system, which means that gut health affects our mental well-being, cognition and mood too. There is an uptick in pre- and probiotics, which ingredients manufacturers have taken notice of, particularly the former as it promotes growth of beneficial gut microbes. Dietary fibers such as citrus fiber, is sugar- and fat-reducing and incorporated in condiments, dressings and fruit-flavoured drinks. Probiotic strains that are more resilient to harsh processing and high temperatures are also on the rise. In particular, sporeforming variants that offer better protein utilisation will be seen in food products, particularly probiotic teas. Chicory root

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Chicory root fiber and inulin helps with blood sugar management and immune health.

fiber nourishes natural gut microbes and promotes better bone health too. Emphasis on holistic health Ingredients that benefit more than one body system are gaining traction, as these can help achieve a cleaner label, which is all the rage these days. Created from marine lipids, Omega-3 also reduces the risk for metabolic syndrome - high blood pressure and sugar, high cholesterol or triglyceride levels and excess body fat. The DHA variant blocks the path towards diabetes and supports cardiovascular health as well. Another ingredient that’s targeted at the prevention of heart ailments are carotenoids. Lycopene, in particular, is anti-inflammatory and has the highest antioxidative effect in the category. This product, when in combination with phytoene, phytofluene and carnosic acid, can be utilised in ingestible skincare, supporting nourishment of the skin from within. There is also opportunity in ingredients that can boost overall nutritional content and improve product quality, such as stablisers. Gellan gum, incorporated dairy and plant-based dairy alternatives, provides suspension at a low cost. Featuring a silky mouthfeel which mimics the texture of dairy, this can provide recovery for those who are lowering sugar consumption. Pectin is another variant that is made from citrus peels and is a great stabiliser as well. Moving forward, the ingredients space will continue to see the market’s proactive

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stance on health. Exploring solutions based on plants and other natural resources will be on the rise, keeping in mind sustainability and traceability. Keeping as close to nature as possible and showing that the item is minimally processed will be on trend too. Overall, the market will become more competitive as consumers put precedence on quality ingredients that are backed by research and science. Food producers that highlight these healthy ingredients on their labels will have the edge as consumers will be empowered to make better choices.

Nathelle Lumabad

With insights from Cara Zhuang, Senior Manager, Asia Pacific Marketing, CP Kelco; Haakon Brokke, Senior Sales Manager, Epax; John Quilter Kerry VP of Global Portfolio – ProActive Health, Kerry; Zev Ziegler, Head of Global Brand & Marketing, Health, Lycored; Peen Ern Goh, Dietitian and Nutrition Communication Manager, BENEO

Asia Food Journal

Feature INGREDIENTS

Insect protein is the future of food Asia Food Journal gathers the insights from Tebrito and Tetra Pak on the emergence of insect protein and why it’s a better alternative.

Companies are taking notice of insect protein, a new player in the alternative protein space.

While alternative protein is still considered a niche product segment in the food and beverage industry, innovations are already taking place that companies are taking notice of. Beginning from shifting from traditional protein sources such as milk and meat, to vegan alternatives like pea and potato protein, to plant-based variants, there is a wide array of solutions available in the segment. Unfortunately, not all are equally efficient. Additionally, there are issues in terms of energy consumption and sustainability. Converting biomass to plant-based protein utilises more resources, which can contribute to the global environment crisis we’re facing today. There is a need to produce food that is balanced with our

Asia Food Journal

resources and feed a growing population with evolving diets. This is why there is now a growing interest in insect protein and how it can be adopted in future food and beverages. The deal with insects It may sound like a squeamish idea, but insect protein is not entirely a new concept as the ingredient has been utilised in the agriculture industry as feed for livestock and fertiliser for crops. In fact, according to the United Nations Food and Agriculture Organization, 2.5 billion people are already eating insects around the world and about 1,900 species are used for food. E.U. regulators have also approved it being utilised for human consumption in 2020.

The challenge today is bringing insect protein to an industrial scale in F&B. ” The challenge today is bringing this interest to an industrial scale and moving to the F&B industry, so the ingredient can have a wider impact. One hurdle that companies like Tebrito and Tetra Pak are trying to get over are the misconceptions surrounding insects. Considered as pests by the Western world, it may be difficult to influence

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Feature consumers to make the switch just with the idea of insects as the raw material. The workaround is to offer the ingredient in a format that makes it acceptable format that makes it not look like the creatures. Additionally, the protein extraction process involves taking the best out of the material, so producers are ensuring that the taste won’t be off-putting and easy to incorporate in food items as well. It’s through these steps, along with educating and informing the market of the health benefits of insect protein, and how processing and sourcing are safe and qualitative. It’s up to the public then to be accepting, which is not a far-fetched idea as consumer tastes evolve through time. In particular, they are targeting the younger generation as they can spread the word so that acceptance and adoption is greater. It’s about putting solutions that will make food nutritious, appealing and easy to consume. Great alternative to plant-based Tebrito and Tetra Pak are currently exploring utilising three types of insects. Mealworms, which are native in Europe, have protein levels and an amino acid profile that’s similar to beef. Crickets are used because of the quality of protein while the black soldier fly shows promise in terms of efficiency and speed in conversion. Although protein is a necessary nutrient, some people have digestibility and gluten intolerance issues when taking in traditional protein sources like meat. Insect protein seeks to be a solution to lower inflammation, and improve gut health too. Studies are showing that they contain fatty acids, omega 3 and 6, and probiotics. There are also no proven allergic reactions with insect proteins and this is because there are already traces of them in the food that we eat. People are actually consuming 300 to 500 grams of insect particles every year and this build-up is seen to prevent allergies. Supporting sustainability Processing insects presents the smallest carbon footprint and is the least demanding in utilising natural resources such as water, energy and land. The goal, once this segment begins industrialisation,

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Processing and purifying insect proteins consume less energy and emit lower greenhouse gas.

is to utilise waste streams to convert to highly digestible protein from insects, with lower impact to the environment. Currently, manufacturing involves working with low-impact items such as discarded grain, leftover fruits and vegetables, and bio sludge from the pulp and paper industry and transforming them into animal feed. Companies then utilise this to roll out insect protein, which in effect, can potentially promote circularity in waste streams. It is with industrial solutions rather than consumer-driven innovation that really drive sustainability. And this is the vision that companies involved in insect protein see in the coming years, as bioconversion is already an effective business model. It’s up to them to navigate the shift from feed to food, making applications in F&B a reality soon.

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Nathelle Lumabad

With insights from Bertrand Giorgi, COO, Tebrito and Ola Strom, Food Technologist, Tetra Pak

Asia Food Journal

Feature PACKAGING

True sustainability in food packaging

Creating a circular economy that reduces carbon emissions is the way forward in the F&B packaging industry.

Balancing maintaining food quality and lessening environmental impact is the challenge for the industry today.

The mission to achieve a more sustainable global economy is still a top priority across various industries, even more so today as the world enters into the post-COVID-19 era. Campaigns set forth by the United Nations, the Paris Agreement and the most recently concluded COP 26 Conference have all announced initiatives as a response to the climate crisis. These include ambitious sustainability targets such as limiting global warming to 1.5°C and lowering carbon footprint across operations. Many businesses have heeded the call to align their own campaigns and targets to these goals, as for instance, 70% of global companies have committed to reaching net-zero emissions by a certain year. Those in the food and beverage industry recognize the need for manufacturing and production processes to minimise environmental impacts. Food production alone accounts for

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Circularity is keeping the value of our resources in use over and over again. This is the right vision for sustainability.

”

about 25% of greenhouse gas emissions. Food loss, which accounts for resources that are lost along the value chain, heavily contributes to the problem as well. On the other hand, food waste that ends up in landfills produce methane that’s 28 times as potent as carbon dioxide. The packaging industry can play an important role in reducing food loss and waste, which in effect, minimises the F&B sector’s impact on the environment as a whole.

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AsiaFoodJournal

Feature Towards a low-carbon circular economy

Packaging innovations on the horizon

For Alan Adams, Sealed Air’s Sustainability Director in the APAC region, an efficient supply chain is one that minimises resource consumption and waste. There is a need to take a more holistic look at a company’s carbon footprint across the whole operation. In particular, a lot of resources go into processing of food, particularly with big, multinational brands and animal-based items - yielding a higher carbon footprint.

Companies in the packaging industry are constantly introducing alternatives that help minimise overall environmental impact. The design and structure of food holders can actually support full consumption, which leads to lower food waste. This is done by improving portion sizing, storage capability and ease of pack access and dispensing.

The packaging industry also saw the rise of single-use items, particularly during the pandemic. With consumers ordering more take-out, hot meals and fresh groceries online, with some expanding to perishable food items that can be delivered straight to the doorstep. These products are designed to protect food from manufacture to consumption, ensuring quality and that the structure is kept intact. For Adams, while single-use is acceptable to house essential and perishable food, there needs to be a focus on eliminating unnecessary single-use packaging, those that utilise materials that are difficult to recycle. It’s important to improve how packaging waste can enter the manufacturing cycle again. He refers to it as a ‘waste hierarchy’ - how companies can use fewer resources during production, how to reuse and recycle, and even properly dispose of specific materials, if needed. It’s the right vision in terms of sustainability, which is working towards a low-carbon circular economy that maximises resource conservation and prioritises efficiency. “Circularity is keeping the value of our resources in use over and over again. This is the right vision,” Adams emphasises. It’s taking a look at the impact of the whole supply chain, and the life cycle of the end-products. And doing so without compromising the purpose of packaging - to protect and uphold the quality and safety of food items. Striking a balance between sustainability and efficiency is key. Choices must be assessed carefully to ensure that the supply chain is not affected as a whole. For instance, while a material might be the most eco-friendly alternative for a particular type of packaging, it may not be the right solution in terms of food protection. Choosing between paper and plastic would mean choosing which has heavier impact in terms of emissions, and on biodiversity.

Plastic pollution is still the top sustainability issue faced today.

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Sealed Air, in particular, offers the Cryovac® brand Darfresh® Microwavable Rollstock solution, which acts as a “second skin”. This vacuum skin packaging seals the food item, preventing leakage and contamination, further minimising spoilage and promoting longer shelf life. The product utilises 25% less plastic versus traditional variants and reduces food waste by 50%. Adams believes that every package is a connection, so connected and smart packaging should be promoted. This allows companies to find areas in the supply chain where too much waste is being generated so that solutions can be integrated before the item reaches the consumer. Besides sustainability, innovations will have to place safety and hygiene at the forefront, making sure the right packaging is used particularly for essential food. Touchless automation in the shop floor will also be adopted more, which lowers dependence on manual labor activities. This technology protects the workers as well, enforcing safe contact protocols in facilities.

Promoting sustainability Raising awareness and changing how we look at waste is key in influencing more people to join in various sustainability campaigns. Producers must treat all forms of waste as feedstock that can re-enter the supply chain. This addresses the issue of plastic pollution, mostly caused by illegal dumping and improper disposal of waste. Companies in the packaging sector can do their part in educating consumers on the issue of sustainability. They can provide guidance on suitable packaging for their item, while keeping in line with their own sustainability vision. Collaborating with clients on the onset can mitigate possible impacts down the line. Working together with governments, organisations and key stakeholders to fight climate change is also necessary. Sealed Air, for instance, has committed to having net-zero carbon emissions by 2040 and has year-on-year targets for energy consumption and greenhouse gas emission. Sustainability is about embracing total environmental impacts and managing outcomes for the greater good. It involves taking a holistic view in the packaging sector, looking at the industry needs and weighing them against probable ecological effects. Issues involving pollution and waste should be viewed in totality across the industry and not in isolation, in order to truly achieve a sustainable world.

Asia Food Journal

Special Report INDUSTRY

Nutrition Top Priority in Beverage Sector Drinks with healthy ingredients will be at the forefront in the space post-pandemic world

How is the beverage industry looking like today, during the post-COVID era? Prior to the pandemic, the “healthy” trend was already growing vigorously and consumer purchasing power was thriving. When the pandemic hit our shores, consumer awareness of immunity increased exponentially in light of our fight against COVID. This led to the increased popularity of immune-boosting functional beverages such as probiotic concepts, herbs with anti-infection properties (e.g., ginger, curcumin and finger root) and vitamin waters.

new flavour profiles that whet the appetite and interest of consumers. Botanical extracts in beverages, such as herbal extracts of finger root, ginger, galangal and lemongrass, are gaining in popularity especially in Asia due to an increased focus on immune-boosting products. Furthermore, we see spices such as Indian or Chinese spices including masala,

As we enter the post-pandemic era, new habits formed by consumers will continue to stay, and immunity and health concerns will remain a focus on the mind of consumers.

”

As we enter the post-pandemic era, new habits formed by consumers will continue to stay, and immunity and health concerns will remain a focus on the mind of consumers. Recognising this, ingredients that provide health benefits and synergistic functions are being increasingly incorporated into beverage formulations. Today, we continue to see a growing amount of beverage products on the market with added vitamin C and beta glucan, probiotics and vitamins C & D, and added minerals like selenium & zinc. While soy and almond have become popular sources of plant-based alternative drinks, we are seeing that consumers are seeking new flavours and are excited to try other ingredients. Oat milk, barley milk, and millet milk are just some plant-based alternative drinks that have begun to gain acceptance and popularity. Consumers are also seeking out drinks that are able to contribute to immune boosting, deep sleeping, mood boosting (calm, energy), or alleviate dry-eye symptoms from prolonged screen time. What are beverage ingredients that are gaining popularity and are set to make a difference? We work with our customers to develop

Asia Food Journal

Drinks filled with nutritious ingredients will be the top pick of consumers.

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Special Report turmeric and anise drawing interest from consumers, as these unique flavours offer a fresh experience for people’s taste palates. How important are supplier-brand collaborations in the industry, particularly in the creation of innovative and targeted solutions? Supplier-brand collaborations are an effective solution for beverage manufacturers that allow brands to formulate new flavours and adapt quickly to the dynamic and diverse taste preferences of the markets. For example, at Jebsen & Jessen Ingredients, our innovation centre works with brands big and small to innovate and design new flavours and beverages that meet the latest ASEAN market demands. This includes leveraging our suite of technologies to develop, test, and provide technical assistance to various solutions and beverages for manufacturers. We study and develop various product prototypes and ingredient mixes to confirm that specific ingredients can be mixed and are stable for consumption. By doing this locally in Southeast Asia, we are able to work real-time within the same time zone, shortening development time to launch new products into the market and allowing brands to quickly capitalise on any growing trend. What do you see in the future of the beverage industry? As our collective health consciousness keeps growing, consumers will increasingly look for beverages that can provide more than one benefit – beverages with synergistic ingredients that can boost the immune system, improve absorption and enhance bioavailability of nutrients

Consuming items that boosting immune health continues to be of top priority.

all at the same time. We expect to see the shift from single ingredients to different combinations of ingredients. Another trend that will be at the forefront of the Southeast Asian beverage industry is sustainability, for instance, coming up with innovative ways to utilise food waste. There are already such examples in other regions with Kellogg’s and Bro7her Brewery making beer from non-standard (throw away) cereal pieces, or Warburton’s Toast Ale, which is brewed from surplus, or “wonky”, crumpets. Recognising these trends, we have also developed high-quality ingredients that meet the needs and wants of consumers and manufacturers alike. Some of our recent innovations include oat extracts, as well as pre-, pro- and post-biotic ingredients.

Ratana Vongmukdaporn Regional Business Line Head for the Food and Pharma & Personal Care division at Jebsen & Jessen Ingredients

Healthy and nutritious beverages, as well as beverages with functional and synergistic properties, will continue to be in demand and on-trend in the months to come.

Beverages that feature dairy alternative ingredients are gaining traction as well.

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Special Report PACKAGING

Shining a light on cybersecurity in F&B

Drinks with healthy ingredients will be at the forefront in the space post-pandemic world The food and beverage industry is keeping up with the modern times as more companies are adopting new technology solutions across the supply and value chain. However, with things such as cutting-edge software comes a whole range of risks that can seriously impact operations, end products and even a business’ financials. Now, more than ever, is there a need to take a look at cybersecurity as threats of cyberattacks have been growing in the past few years. In May of this year, the world’s largest meat supplier JBS Foods was the target of an organised cyber security attack. It caused several U.S.and Australia-based facilities to stop operations, loss of a day’s worth of profit, and a ransom payment of $11 million.

What makes the food and beverage industry susceptible to cyberattacks? How do these attacks occur and what are the ramifications? To date, there are few similar precedents of cyberattacks on the Asian F&B industry. But it is highly plausible that an attack may occur in the region because many production sites still run on legacy OT that was never designed to be connected to the Internet. Moreover, it is possible that during the pandemic, these systems may have been instantly connected to the internet to control them remotely without proper security controls put in place.

To protect the organisation, appropriate technology that offers complete visibility into all of their systems and processes should be put in place to continuously monitor for any threats that could result from a targeted or opportunistic attack.

”

To get a better understanding of the risks that the F&B industry faces, Asia Food Journal spoke to Vijay Vaidyanathan, Regional Vice President of Solutions Engineering for the Asia-Pacific and Japan market at Claroty, an industrial cybersecurity firm. What is your opinion on the role of cybersecurity in the food and beverage industry, particularly on the manufacturing side? Are manufacturers placing priority on keeping their operational technology (OT) structures safe and secure? The food manufacturing industry has low maturity in terms of cybersecurity, and these incidents highlight the urgent need for these companies to prepare for, and learn to manage, cyber-related risks in OT, information technology (IT), such as industrial control systems (ICS), and importantly, from the convergence of IT and OT networks as a result of digital transformation. This is especially pertinent for environments where vulnerable legacy technology exists, and any downtime could result in huge ramifications for the company, and the public at large, as was the case with JBS Foods.

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Adopting high-end technology means being vulnerable to a host of risks that can harm your supply chain.

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Special Report OT networks often predate the Internet, yet the pressing need for digital transformation has meant that food and beverage companies are automating parts of the manufacturing process. This move has meant that OT networks have suddenly been exposed to a host of new cyber threats lurking on the web. OT networks run on proprietary protocols, where legacy equipment can often be incompatible with traditional IT security tools, for example, the virtual private networks (VPNs) which are used in enterprise IT environments. The same security tools that work well in IT are inadequate for OT networks, which need purpose-built security measures. Connecting OT assets to the corporate IT network without taking appropriate security measures gives threat actors an expanded attack surface, with numerous pathways into the OT network, and to the critical systems and physical processes that the OT network controls. What are the implications of the JBS Foods attack on the food and beverage industry? Considering the size of JBS Foods’ production, which controls 20% of the U.S.’s slaughtering capacity for beef and pork production, as well as its daily cattle harvest, the company has to operate every day. Taking down servers or network equipment for patch testing and deployment is a major task, and any downtime or compatibility issues could cost millions. Threat actors understand and are taking advantage of this dynamic, using ransomware to target these large companies that cannot afford interruptions and have the capacity to pay exorbitant extortion demands. JBS Foods paid a ransom to prevent future attacks, despite being able to restore operations for most of their systems from their backup servers. What are key takeaways from the JBS Foods attack and strategies manufacturers can do in their own operations? A key learning from this case study is that digital transformation expands an organisation’s attack surface, making it easier for threat actors to enter the network and gain control of OT assets. Without the correct security tools in place, organisations cannot identify vulnerabilities or detect malicious activity, giving way for cyber criminals to exploit organisations. To protect the organisation, appropriate technology that offers complete visibility

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It’s important to conduct security checks to avoid issues in any segment of the food production process.

As we enter the post-pandemic era, new habits formed by consumers will continue to stay, and immunity and health concerns will remain a focus on the mind of consumers. into all of their systems and processes should be put in place to continuously monitor for any threats that could result from a targeted or opportunistic attack. An accurate asset inventory is the first step toward proper vulnerability management to ensure critical systems are up to current patching levels and compensating controls are in place when appropriate. Network segmentation is another strategy that can impede an attackers’ lateral network movement. Most operational technology (OT) networks are no longer air-gapped, and network segmentation compensates for this by preventing attackers from using stolen credentials or compromising Active Directory and other identity infrastructure in order to move from system to system stealing data andor dropping malware or exploits.

regularly test their incident response plans, and conduct tabletop exercises to put those plans into motion without impacting their production environments. Training and testing improves response, and ensures business continuity. What are the top things to consider in terms of cyber security? What should food and beverage manufacturers watch out for in their OT and network systems? Until recently, IT and OT networks were managed differently as they have different security priorities. Specifically, IT teams typically prioritise the CIA triad, which encompasses the principles of confidentiality, integrity, and availability in the context of data or information and corresponding IT systems. Meanwhile, OT teams typically prioritise the principles of availability, reliability, and safety in the context of physical processes and corresponding OT systems. Many organisations tend to think of IT and OT as separate networks, but it has become abundantly clear that adversaries do not see things this way. To them, a network is a network, so attacks are intertwined, particularly across the IT/OT boundary.

Alternatively, virtual segmentation improves network monitoring and access control, and greatly accelerates response time. In the event an attacker does establish a foothold, virtual segmentation makes it possible to shut down specific portions of the network, regain control, and drive intruders out, saving cost and reducing downtime.

A thorough risk assessment is necessary to establish full visibility of potential threats. Effective industrial cybersecurity starts with knowing what needs to be secured, which includes a comprehensive and up-to-date inventory of all IT, OT, Internet of Things (IoT), and Industrial IoT (IIoT) assets, processes, and connectivity paths in the network.

Encryption of data at rest and in motion is also important for good cyber def ense and resilience with respect to ransomware. Secure, available, offline backups are also crucial to implementing rapid recovery from such attacks. Make sure you know where backups are, how to access them and that they are regularly tested.

Assessing risk to these areas requires highly specialised tools that can work with the countless proprietary protocols across different assets. Additionally, OT systems often have limited bandwidth, so tools must be able to run without disrupting operations.

Strategically, organisations should also

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Once visibility is established, the next step is to enable real-time threat detection and

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Special Report response. Speed is always essential for fighting any cyber threat but is especially important for OT. The smallest disruption can result in catastrophic issues such as food contamination.

monitor the network and understand the vulnerabilities, threats, and risks that may be present—including anomalies that may indicate an early-stage attack—in order to take pre-emptive actions.

Detection mechanisms should account for both known and unknown attack types. It is also important to have a unified view of both IT and OT systems to identify attackers attempting to exploit connectivity on both fronts simultaneously. Automatically grouping related alerts together can also help to establish a higher signal-to-noise ratio and make it easier to identify serious threats.

Additionally, such visibility can help identify vulnerabilities such as out-ofdate operating systems and software, and also any common vulnerabilities and exposures associated with products, allowing them to take action.

The third step is continuous vulnerability management. Since OT networks usually consist of legacy equipment dating back many years, there is likely a high volume of potential vulnerabilities that have gone unnoticed. The limited operational bandwidth afforded by OT systems means genuine vulnerabilities can be hard to detect amongst all the false positives. As a result, a security strategy needs to address both incoming active attacks and existing weaknesses that could be exploited in the future. Automatically identifying and comparing individual OT, IoT, and IIoT assets to a database of known vulnerabilities helps to bring potential risks under control. A variety of sources, such as the latest Common Vulnerabilities and Exposures (CVE) data from the National Vulnerability Database (NVD) can help act as controls. In a time where there’s more push to adopt technology and automation in operations, how can manufacturers prevent these cyberattacks from happening? There are three industrial cybersecurity best practices that are recommended in order to mitigate cyber threats. The first is to ensure operational visibility. One of the biggest challenges for securing OT environments is the lack of telemetry, and therefore, visibility into OT networks. Real-time visibility into all operational systems linked to food production and distribution enables security teams to notice if there is anything out of the ordinary going on in the systems, meaning they can quickly act to detect, investigate and resolve malicious activity. For example, visibility into process values—such as temperatures, chemical composition, and product formulas— can help ensure the quality and consistency of outputs. It helps establish a behavioral baseline against which to

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Second, organisations need to use secure remote access solutions that are purpose built for industrial environments that allow for auditing, control and monitoring capabilities. This includes extremely granular role- and policy-based access controls for industrial assets at multiple levels and geographic locations while supporting Zero Trust and Least Privilege security principles. Ideally, to protect their facilities, manufacturers should deploy specialists that embrace OT and the IT/OT connection when it comes to securing remote access to critical environments. Purpose-built OT solutions far better address OT needs than general remote access solutions. The investment is worthwhile as remote work will likely continue in some capacity long after the pandemic is over. It’s also key to stay up-to-date on cybersecurity standards by referring to recommendations given by respective government agencies. Singapore, for instance, is setting up a panel comprising global experts to offer advice on OT cybersecurity as part of the country’s latest cybersecurity blueprint. Organisations involved in the food supply chain can also refer to OT security recommendations released by US security agencies the National Security Agency (NSA) and the Cybersecurity and Infrastructure Security Agency (CISA). What does the future look like for cyber security in the food and beverage industry? What trends or innovations do you see moving forward? As more enterprises within the industry modernise their industrial processes by connecting to the Internet and the cloud, threat actors will have more ways to compromise industrial operations through ransomware and extortion attacks. For instance, Claroty reported a rising number of industrial control system (ICS) vulnerability disclosures in our third Biannual ICS Risk & Vulnerability Report. The report highlights that 71%

of these vulnerabilities are classified as high or critical severity, 90% have low attack complexity, and 61% are remotely exploitable. This showcases the growing number of industrial assets that are now connected to the Internet and that are potentially exposed to threat actors, who can exploit these vulnerabilities easily. On the flip side, the recent surge in high profile ransomware attacks against industrial organisations have also heightened the importance of industrial cybersecurity among board-level business leaders, who now understand that OT security plays a vital role in creating business resiliency. Moreover, protection of critical national infrastructure is now viewed as a national security issue. For example, in response to the Colonial Pipeline ransomware attack, the U.S. government promptly moved to mandate incident-reporting procedures and to ensure that hardened cybersecurity practices be installed and required of private companies that operate in critical infrastructure sectors, such as energy, oil and gas, transportation, finance, healthcare, and food and beverage. Some governments in Asia have already been broaching the issue. In October 2019, the Singapore government’s Cybersecurity Agency, CSA, outlined an OT Master Plan, which includes adopting technologies for cyber resilience through public-private partnerships to protect Singapore from cyber-attacks on critical sectors. In May 2021, the CSA announced the formation of the OT Cybersecurity Expert Panel. The panel complements CSA’s OT Master Plan and members will meet in October 2021, to discuss ways to strengthen local cybersecurity capabilities and competencies in the operational technology sector.

Vijay Vaidyanathan

Regional Vice President - Solutions Engineering, APJ at Calorty

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