Asia Food Journal | November-December 2022

Securing our future with smart tech and sustainable practices

Dear Readers,

In this issue, we went to the depths of functional nutrition. We talked with a professional athlete, Austin Carter, to better understand food, diet, and nutrition and how they affect athlete performance. We also had the chance to learn more about functional beverages and how they have become crucial to boosting immunity and mood from the Kerry team in the Asia Pacific, the Middle East & Africa.

We also discussed sustainable functional food processing and how it can have a huge impact on manufacturers and consumers. Susan Chua, Head of Market and Consumer Insights, Asia Pacific at ADM shares her insights about the future of food.

With intensifying calls for food waste management and control, we got insights from Angela Lu, President and General Manager at SIG (Asia Pacific South), to talk about the packaging industry, particularly how they are critical for curbing food waste issues.

We hope you enjoy our latest issue of the Asia Food Journal!

EDITORIAL/PUBLISHER

Keen Whye Lee Publisher

Cath Isabedra Editor editor-afj@harvest-info.com

Danico Acosta Layout and Design 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

Lali Singson mktg@harvest-info.com

TECHNICAL SUPPORT

Michael Magsalin tech@harvest-info.com

150 Orchard Road #07-05 Orchard Plaza

Singapore 238841

Cath Isabedra Editor

AsiaFoodJournal AsiaFoodJourna1 asia-food-journal-magazine

Futureproof mineral ingredients for valueadded solutions

Mineral expert Omya used Fi/Hi Europe to showcase a range of natural mineral ingredients that address processing challenges while also offering health benefits. Non-nano Omyafood® 120 and Omya Calcipur® are two new flow aids that offer superb anticaking functionalities while providing a source of calcium. Particles provide a highly porous structure with high moisture binding capacity to assist in the free flow of all kinds of powders, without lumping or dusting. Also, the very fine particles are ideally suited for applications requiring a reduction in mechanical interlocking or colour enhancement thanks to the ingredient’s characteristic white pigment.

Though powders in convenience foods, drinks, sports nutrition, and nutraceuticals are often in high demand, there are frequent processing challenges, such as powders caking due to temperature and moisture, resulting in a loss of quality in the finished product. Highly porous and non-nano Omyafood® 120 particles counteract these issues thanks to their strong absorption and moisture-binding capabilities. Their advanced porous structure also means reduced mechanical interlocking. The lowdust ingredient not only enhance flow but also allow for improved storage and product quality throughout the supply chain, resulting in better performance for the end user. The Calcipur® range of products can be used for a broad range of applications: to enrich vegan drinks with Calcium, increase the crispiness

of wafers and create brilliant white-coated chocolate lentils – all demonstrated with inspirations and prototypes at the show.

For nutraceutical applications, the two innovative excipients Omyanutra® 300 DC and Omyanutra® 300 Flash, were presented. Their extremely fast disintegration is possible due to a porous structure that supports the safe carrying and release of active ingredients. Both ingredients allow for free-flowing, directly compressible blends and provide better compatibility at low compression forces than benchmark excipients such as lactose and microcrystalline cellulose. Omyanutra® 300 Flash contains a superdisintegrant making it a perfect all-in-one solution for orally and fastdissolving tablets (ODTs/FDTs) regardless of the hardness of the solid dosage form.

A perfect round-up for the company’s own innovations were the products from the distribution portfolio. Showcased for the first time was a new range of all-natural very fine dietary-fibres from apple, oat, and cocoa – all suitable for clean label products and without chemical treatment or E numbers. By increasing the healthy fibre content of the formulation, the micronized powders allow a health or nutrition claim to be made for the final product. Moreover, the ingredients serve as binders, colourants, and anti-caking agents, supporting a smooth production process.

Stefan Lander, Vice President Consumer Goods, Group Sales & Marketing at Omya, says: “For more than 130 years, Omya has been committed to producing sustainably processed, high-quality ingredients using state of the art technology to achieve utmost functionality while also respecting nature. We are happy that our mineral specialities and exclusive distribution portfolio allow manufacturers to create futureproof finished products that are natural, effective and easy to process.”

The European Commission has granted Novel Food status to FermentIQ™ MLL and PTP, two of MycoTechnology’s innovative and highly functional natural plant protein ingredients. FermentIQ™ ingredients are produced using a patented mycelial fermentation platform that improves the sensory, functional, and nutritional attributes of plant protein. The authorisation follows a positive opinion issued earlier this year by the European Food Safety Authority (EFSA), which said it considered FermentIQ™ pea and rice protein fermented by shiitake mushroom mycelia to be safe for use in a wide range of food and beverage categories.

With Novel Food authorisation secured, USAbased MycoTechnology is set to accelerate its expansion into Europe, the company’s next major growth frontier. It has hired its first European sales representatives, based in Germany and the Netherlands, and has recently announced a partnership with Brenntag for distribution in the region. The company’s European expansion will be underpinned by its recent Series E fundraise, which generated $85 million to fuel the growth and proliferation of its technology to address the global need for healthier, more delicious food.

Welcoming the news, Alan Hahn, MycoTechnology CEO, commented: “Authorisation means we can now offer food and beverage manufacturers access to our cutting-edge plant protein in Europe for the first time. FermentIQ™is a transformative,

game-changing plant protein with multiple application and nutritional advantages over other plant protein ingredients. It enables brands to overcome the technical and taste barriers associated with other plant proteins, providing consumers with a compelling reason to switch.”

The addition of sales and distribution capabilities in Europe means that MycoTechnology’s product portfolio – comprising FermentIQ™ plant proteins and ClearIQ™ flavour clarifiers – is now available globally, with sales networks already in place in North America, Latin America, and Asia.

Alan Hahn added: “Harnessing the power of mushroom mycelia to produce high quality plant protein is perfectly aligned with both consumer expectations and the EU’s commitment to sustainability and food security. It’s little surprise, then, that we are already in conversations with leading food industry players in Europe to formulate and commercialize products containing FermentIQ™plant protein.”

FermentIQ™ is a pea and rice protein blend fermented by mushroom mycelia to deliver superior performance and nutrition. MycoTechnology’s proprietary process deodorizes and de-flavours the protein, so that it offers a more neutral solution with superior functionality in a range of applications. FermentIQ™ is available in three formats. The core offering (PTP) offers improved solubility and mouthfeel in protein beverages, a milled offering (MLL) delivers nutrition, taste and mouthfeel profiles that make it ideal for dairy alternatives, and the texturized offering (TXP) provides a superior springy and juicy texture in meat analogues.

FermentIQ™ MLL and PTP both have a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1 for individuals aged 3 and older, signifying that their protein content is of the highest nutritional quality. FermentIQ™ also offers reduced antinutrients and improved digestibility, allowing 99.9 percent of the protein consumed to be digested. A recent study found that MycoTechnology’s fermentation process improves protein quality by more than 20 percent for children aged 3+, adolescents, and adults, based on the Digestible Indispensable Amino Acid Score (DIAAS). As a result, FermentIQ™ protein ingredients offer a nutritional value competitive with animal and soy proteins.

MycoTechnology set for European expansion after EU authorises FermentIQ™ plant-based protein

Organic vegan alternatives to milk and white chocolate

The demand for organic vegan alternatives to milk and white chocolate pieces continues to grow. The big challenge is to get the familiar creamy and milky flavour, and that is exactly what HERZA has done with its new products. These organic vegan alternatives to milk chocolate are based on sunflower protein and come in flavour combinations with amaranth or salty caramel, and as Double Chips with a brown coating around a white core. HERZA uses oat flour as the basis for its organic vegan white chocolate alternatives. The varieties of white chocolate with coffee nibs, vanilla caramel, and lemon grass matcha enable new product ideas for the booming plant-based market.

Natural sugar alternatives

Natural indulgence is more in demand than ever, as more and more consumers choose products that don’t contain white sugar, be they fitness foods like muesli or treats like ice cream, desserts, snacks, or baked goods. Consumers want alternative sweeteners, ideally from natural sources. One example

is coconut flower sugar, whose malty, caramel-like notes harmonize perfectly with chocolate. HERZA proves this with its new “Inspired by nature” organic product line. This features chocolate pieces with highly varied fruit and crispy components. For example, banana flakes give creamy milk chocolate leaves a special crunch, while sour cherry powder lends dark chocolate leaves a unique, delicately tangy fruit note. A total of eight different combinations are on offer.

Another example is the new organic date chocolate, which contains just three ingredients and thus meets customer requirements for clean-label products. This dark chocolate is 50 percent cocoa and is made of cocoa mass, powdered dates, and cocoa butter. The natural date powder gives it a light fruity sweetness and consists of 100 percent dried and finely ground dates. A nutritious sugar substitute, dates are also rich in fibre. This organic date chocolate, which can be used in many different ways, is ideal for muesli, snack mixes, healthy baked goods, and children’s products.

Food pairing: alternative flavour experiences

Food pairing is an ongoing trend in haute cuisine. This combines foods that at first glance would not seem to go together, for example, dark chocolate and kale, white chocolate and caviar, or chocolate muffins with bleu cheese. These combinations are not random. They are based on shared flavours of the paired products, as determined by scientific research, and they offer a starting point for unusual creations. HERZA has developed three different compositions for muesli, ice cream, and snack mixes – thick leaves of milk chocolate with a coffee caramel note, chopped bits of white chocolate with strawberry and lemon grass, and dark chocolate leaves with cardamom and rum – and naturally, all are organic.

Surprising, natural & vegan: HERZA Schokolade shows three innovative concepts with added value

Prinova Europe launches new natural antimicrobial preservative

By using the entirety of the soyabean, Tetra Pak’s new processing method will boost the nutrition content and remove waste

Tetra Pak has developed a unique processing method for soya drinks, which utilises the entire soyabean in production. Meeting increased consumer demand for healthy, immunity-boosting products, the resulting product is composed of 1.2 percent fibre, compared to 0.26 percent, for traditional, extracted soyabean drinks.

Plant-based beverages are a rapidly growing category in the USA and Europe and have been identified as a popular choice for consumers seeking a healthy option or broader variety. However, further innovation is required in the industry to meet these evolving consumer trends. Tetra Pak’s new technology reduces waste and increases the fibre and protein content of the beverage by incorporating the fibre component of the soybean, okara, into the final beverage. The company experimented with different grinding solutions, reducing okara particles so they can be integrated into the final product without impacting taste or texture and produce a versatile, highfibre beverage. This solution has shelf-life stability of six to twelve months without stabilizers or emulsifiers, making it a clean-label product.

Hemang Dholakia, Centre of Expertise Manager in Plant-Based Processing Solutions and Equipment, Tetra Pak said: “At Tetra Pak, we have a long history of innovating to solve challenges in the food industry and reduce food waste. The combination of our processing know-how, technological advancements, and experience working with a variety of soy-based solutions, made our decision to launch a new, commercially viable soya drink solution an easy one. Diversifying product range and boosting nutritional value with ‘whole soya’ products will help food and drink manufacturers reach new consumers in an increasingly competitive market.”

The whole soya line was co-created with customers at Tetra Pak’s product development centre in Shanghai, producing a high-fibre product with no added sugar, creamy taste and texture, and a desirable smooth mouthfeel. Since then, more customers in Asia have added whole soya beverages as premium products complementing existing traditional soya beverages in their portfolio.

This innovation paves the way for a multitude of new products using the same method, presenting a commercial opportunity for yoghurt, spreads, ice cream and meal replacements. The launch forms part of the company’s drive to build an innovation ecosystem that helps open new opportunities in the areas of food safety and availability with the aim of developing more sustainable and resilient food systems.

New Eriez® Video Assists Processors in Selecting Vibratory Feeders for Difficult Product Flows

Eriez® announces the release of a new video demonstrating how different electromagnetic vibratory feeders handle challenging bulk food materials of varying sizes and shapes. “Vibratory solutions are available to efficiently handle practically any bulk material, whether light and airy, smooth or tacky. As evidenced in this video, selecting the most appropriate model for your application has a direct and positive impact on productivity,” says Rob Yandrick, Eriez Global Product ManagerVibratory.

Feeder models showcased in the video include the Eriez Model C and Model HS (High-Speed), both operating at 60 Hz, and Model HD (High Deflection), operating at 30 Hz. According to Eriez, these electromagnetic vibratory feeders offer excellent feed control of a wide range of dry bulk materials, from micron size to bulky chunks.

The video shows a side-by-side comparison of the featured models simultaneously feeding the same foods to provide a straightforward representation of how material characteristics affect performance. Viewers can observe the contrast in control and speed when the feeders handle two dissimilar materials, popcorn, and flour.

The comparison establishes that the HD vibratory feeder offers the optimal solution for feeding popcorn. Other models can take nearly twice as long to feed the same product. The next demonstration shows that flour, which is also often difficult to feed, flows smoothly and effortlessly on the HD unit.

JBS Goes Up in CDP

The largest and most respected global platform for environmental information raised JBS’ Climate Change 2022 score to A-, above the industry average.

JBS, the world’s largest food company, improved its performance in the CDP 2022 Climate Change Report, the largest and most respected global platform for corporate sustainability information. In this year’s sustainability ranking, which has just been released, the institution raised the Company’s score from B to A- in Climate Change, above the average score (C) for food and beverage companies.

“JBS’ good performance in the 2022 Climate Change Report can be attributed to our Net Zero 2040 journey, which has contributed to a better understanding of our indicators and environmental management. We have also expanded the projects linked to the circular economy in our production processes and increased the use of renewable energy sources in our operations,” said Maurício Bauer, director of sustainability at JBS in Brazil.

In this year’s edition, JBS was evaluated on 11 criteria, standing out in themes such as “Energy,” “Business Strategy, Financial Planning and Scenario Analysis,” and “Disclosure of Opportunities.” According to CDP’s criteria, the A- score means that the company is implementing the best market practices in the area assessed.

The result of the 2022 Climate Change Report consolidates JBS’ efforts to make its operations even more sustainable throughout

all links of its production chains. In 2022, for example, the company launched two new circular economy businesses, Genu-in, which produces collagen peptides and gelatin from bovine skin, and Campo Forte Fertilizantes, which uses organic waste to produce organomineral fertilizers. In addition, JBS Biodiesel opened its third biodiesel plant. The new unit is located in the city of Mafra (SC).

On the clean and renewable energy sources front, Swift has advanced in its plan to have 100 per cent of its stores supplied by solar energy. Another relevant initiative this year was the creation of No Carbon, a company specialised in renting 100 per cent electric trucks. The new company’s vehicles are already being used in the logistical fleets of Seara and Friboi to deliver their products to urban centers.

CDP is internationally renowned for publishing data on companies, cities, states, and regions and is supported by around 680 investors with more than US$ 130 trillion in assets. Around 18,700 companies report their results through their platform. Of those, 1.3 thousand are Brazilian. “This evolution shows that we are advancing in a very tangible way in our Net Zero 2040 commitment. We were the first global company in the protein industry to make this commitment, and we are advancing on several fronts to reach this goal,” says Maurício Bauer.

The PMMI Foundation and the Packaging & Processing Women’s Leadership Network (PPWLN) awarded $5,000 in an educational scholarship to a deserving female student this past year. PMMI, The Association for Packaging and Processing Technologies, supports packaging education at U.S. colleges, universities, and technical schools through the PMMI Foundation.

Katherine Bodenschatz from the University of Cincinnati was awarded the 2022 PPWLN scholarship. As an Industrial Design major, Bodenschatz has proven to be a future leader in the packaging and processing industry.

The PPWLN Spring 2023 scholarship application is now available, with a deadline of March 31st, 2023. View this scholarship and more at PMMI Foundation.

The PPWLN scholarship supports women interested in the packaging and processing industry, with the $5,000 award going to a female student pursuing a career in the industry. Applying students must have a 3.0 GPA or higher, demonstrate leadership qualities, and have a career plan in engineering, packaging, processing, mechatronics, or a related field.

Each year, the PMMI Foundation provides over $200,000 in academic scholarships to students studying packaging, food processing, engineering, and mechatronics at over 50 PMMI Education Partner programs throughout the U.S. and Canada.

“The PMMI Foundation scholarships are an investment in the future of our industry. We are very proud to support the next generation of leaders and recognize young women pursuing our industry,” says Kate Fiorianti, director, workforce development, PMMI. “These scholarships reflect the students’ dedication to their studies and future career as well as the quality of the programs at PMMI Partner Schools. This is a bright opportunity that opens doors for tomorrow’s workforce, today.”

Since its inception in 1998, the PMMI Foundation has given more than $2.6 million to help ensure the future of the industry remains strong. In 2022 alone, through academic scholarships, travel assistance to industry tradeshows, and donation support, the PMMI Foundation impacted nearly 6,000 students.

Mondi and FRESH!PACKING reinvent the cooler bag with Fresh!Bag

• FRESH!PACKING and Mondi have collaborated to create a new recyclable consumer cooler bag.

• Fresh!Bag is made entirely from renewable materials, providing excellent protective cooling properties, offering consumers a durable cooler bag to carry chilled or frozen food home.

• Certified as fully recyclable in existing European paper waste streams, the Fresh!Bag has already scooped the “functionality & convenience” category at the German Packaging Award.

Mondi, a global leader in sustainable packaging and paper, has worked with FRESH!PACKING, to design an innovative cooler bag to protect and transport chilled or frozen goods home by consumers.

The Fresh!Bag outer layer is entirely made from Mondi’s durable kraft paper, replacing the traditionally used unrecyclable, multi-material packaging while improving cooling protection by up to 2.5 times.

Certified as fully recyclable in Europe’s existing paper waste streams, the bag’s cooling element is created using pulp, which is encased in Mondi’s kraft paper. The paper has a high stretchability, allowing easy sewing of the different plies to create a strong bag structure. The bag has a high resistance to tear and can carry large weights and sizes. Extra security and convenience for the consumer are provided by the handle on the Fresh!Bag, which loops within itself easily, forming an open seal.

The bags are durable and can be re-used multiple times by the consumer. Mondi’s kraft paper also provides retailers with good printability for branding and messaging. Fresh!Bag recently won the German packaging award 2022 in the “Functionality & Convenience” category. FRESH!PACKING now aims to launch the bag across Europe.

Alexander Baars, International Sales Manager Speciality Kraft Paper, Mondi: “Fresh!Bag provides a genuinely exciting opportunity for retailers; it responds to the consumer demand for more sustainable packaging, while delivering convenience and durability for frozen and chilled goods. Sometimes we need to ask different questions to come up with new solutions – and by working closely with FRESH!PACKING we were able to create this innovative addition for the retail industry.”

Kevin Hendzlik, General Manager & Fresh!Bag Product Manager, FRESH!PACKING adds: “Mondi trusted in our idea and brought a wealth of additional expertise to the table. While developing Fresh!Bag, the team was able to easily identify the right opportunities and advise us throughout the process, helping us to achieve our sustainability goals of avoiding plastic waste and using material that contributes to a circular economy.”

Beavertown Brewery: Flagship of the London brewing industry

KHS realizes greenfield project in the keg and can segments for Beavertown Brewery

Logan Plant performed his first brewing experiments in his kitchen less than ten years ago, using a rice pan and tea urn to make beer which he initially sold in his own pub. According to Beavertown Brewery, it is now the secondlargest brewery in London – one of over 100 in the British capital.

The brewer also operates several other facilities, among them a microbrewery in the local stadium belonging to Tottenham Hotspur Football Club. In 2020 the enterprise saw its most recent addition: a totally new production site in the North London borough of Enfield.

“This is one of the most ambitious projects to have emerged on the British brewery scene for many years,” says Nikola Marjanovic, operations director at Beavertown Brewery. The cost of investment ran to around 40 million British pounds, with the aim of the project to build the most modern brewery in Great Britain – and one that gives visitors an absolutely unique experience. KHS has made a considerable contribution to this endeavor.

30% growth by 2023

It was clear early on that Beavertown Brewery had chosen the Dortmund turnkey supplier to support its ambitious undertaking.

“It’s a known fact in our branch of industry that KHS has extensive expertise and decades of experience in turnkey kegging and canning lines,” Marjanovic continues.

Right from the project’s early days, Beavertown Brewery was in close contact with Andy Carter, managing director of KHS in Great Britain and Ireland, and his team. After all, to meet the fast-growing demand for the company’s own craft beer brands, such as Neck Oil Session IPA or Heavy Gravity Hazy IPA, a momentous decision had been made – namely, to build a completely new production plant.

Industry giant Heineken was approached for support; they first held 49 percent and now own 100 percent of the shares.

“Despite this, we still operate very independently and have ambitious growth targets. KHS and Heineken are the ideal partners to help us reach our goals,” smiles Marjanovic. To date, the percentage increase in the amount of beer produced has run into double figures each year; in 2023, with an output of 360,000 hectoliters, the craft brewer aims to boost this further to around 30 percent.

So that the challenges this presents can be perfectly mastered, state-of-the-art filling and packaging technology is of key importance. Here, the German systems provider has proved to be a reliable partner. “It was a great advantage that we could source the turnkey lines from a single supplier. KHS offered us a holistic package tailored to our requirements that included not just the right machines for us but also concrete project implementation. Not only is the technology outstanding; we were also totally convinced by the service provided and indeed the entire KHS team,” states Marjanovic.

Systems flexibly adapted to future requirements

The new premises were designed to center on the keg and beverage can container segments. The instructions were plain and simple: boost performance capacity to generate higher sales and prepare or directly configure production at the new site for further growth.

“Our systems are flexibly adapted to cater for future requirements,” says Andy Carter. “Thanks to their modular design, KHS machines can be easily retrofitted to meet a new increase in capacity or enable any adjustments that may need to be made to the secondary packaging, for example. A high standard of hygiene and low use of resources round off the list of requirements.”

The brewery ultimately invested in a turnkey

canning line from KHS. The integrated Innofill Can DVD filler that includes a Ferrum seamer is designed to process up to 33,000 330-milliliter containers an hour.

For customers with a higher production capacity, the machine is available with an output of up to 135,000 cans per hour. “We’re helping Beavertown Brewery to grow on all fronts and creating continuous added value with line efficiency and a low use of resources,” Carter states.

The high product quality of the high-performance filler particularly enthuses the client. “As our beers aren’t pasteurized, optimum hygiene ensures their high standard of quality,” Marjanovic claims. The low consumption of CO2 has proved just as convincing as the low oxygen pickup, thanks to a new CO2 purging process.

The Innoket Neo labeling unit and a fully-automatic KHS Innopack Kisters WP Advanced wrap-around packaging machine supplement the line. With the aforementioned flexible and powerful self-adhesive labeling station Beavertown Brewery has considerably cut its time to market. At the same time, smaller batches can be produced more cost-effectively as no large quantities of printed cans are kept in stock. The efficient Innopal PB N palletizer and Innopal LD Z depalletizer round off the packaging and palletizing section.

Microbiological safety and product purity

In addition to beverage canning, the brewery also trusts in the decades of expertise KHS has amassed in processing kegs. It has thus also invested in the Innokeg Transomat 6/1 Duo, a keg washing and racking system with two docked linear machines. This manages up to 160 kegs per hour, holding between 30 and 50 liters, and includes options that can expand capacity to up to 240 kegs an hour.

The machinery gives optimum results with its pulsed sprays and therefore ensures microbiological safety and product purity. Product quality is further enhanced by counterflow cleaning in the pre-washer. The Innokeg Transomat 6/1 Duo is of central importance for production as the brewery realizes 75 percent of its sales through pubs in Great Britain. Beavertown Brewery also exports to Italy, France, and Sweden.

“We make great demands of the quality of our products. With KHS’ proven technologies, we perfectly satisfy our strict requirements in both container segments,” explains Marjanovic.

The new kegging line also scores several times over standard market systems. For instance, the conveyor belt in the modular Innokeg Transversal pre-washer segment runs through the middle of the processing machine. Should operators not need to use this function because they process one-way kegs, it can be deactivated.

The kegs are then conveyed to the next machine without being processed. The compact system also makes for a low footprint in the production shop. Furthermore, the patented Direct Flow Control (DFC) filling system saves up to 40 percent CO2 compared to conventional setups; with this, KHS again channels its expertise to help customers reach their sustainability targets.

Incidentally, the latter is a topic that takes top priority at Beavertown Brewery, with the Brits not only investing in resource-saving KHS technology but also in a completely new water treatment plant. Solar technology is also to be installed.

Commissioning on time despite restrictions

The production site was commissioned within the agreed time frame – despite considerable restrictions imposed by both Brexit and the corona pandemic.

“KHS’ intelligent ReDiS remote maintenance system was of enormous benefit for us here,” Marjanovic emphasizes. In many cases, this allows remote system fault analyses and troubleshooting to be carried out without service engineers having to undertake costly and time-consuming journeys to the relevant site. Instead,

engineers at KHS’ head office can access all connected KHS components through network connections.

By being heavily involved in the greenfield project right from the start, KHS was again able to successfully complete the undertaking as a reliable partner to its customer. “The fact that we were able to realize everything so quickly was a great achievement by all involved,” Marjanovic smiles.

“At the same time, our team of youthful employees was able to benefit from KHS’ wealth of expertise during this project.” This experience and the trusting exchange of information on both sides are two more reasons why the implementation of this project has been so successful, the operations director believes. “The new production site with its KHS lines is a real flagship for the brewing industry in London.”

Sabic Enables Scientex Group in Developing World’s First PP Flexible Food Packaging Using Post Consumer Recycled (PCR) Ocean Bound Plastic

• Premium brand instant noodle packaging made with 30 percent certified PCR plastic content launched in major retail outlets in Malaysia

• This value chain collaboration enables ocean-bound plastic (OBP) to be successfully brought back into the circular material stream for conversion to highquality flexible packaging

SABIC, a global leader in the chemical industry, collaborates with Scientex in the packaging value chain to enable the manufacturer to develop material for the world’s first flexible food packaging made based on advanced recycled OBP, using SABIC® certified circular polypropylene (PP). The material is used in a premium brand noodles packaging in Malaysia.

“We are proud to offer our customers circular solutions to reduce plastic waste that could otherwise end up in our rivers and oceans,” says Abdullah Al Otaibi, General Manager, Engineering Thermoplastic & Market Solutions Business Unit for Petrochemicals at SABIC.

“This flexible food packaging containing OBP connects with our TRUCIRCLE™ program of circular solutions designed to help protect our planet.”

OBP is abandoned plastic waste found in areas up to 50 km inland from waterways that may eventually be washed into the ocean by rainfall, rivers, or tides.

“Thanks to this highly efficient collaboration with SABIC, we are able to bring the world’s first advance recycled flexible PP food packaging to the Asian market, using circular OBP,” states Paul Ng Kok Leong, Head of BOPP Film Division, Scientex Group. “This successful initiative demonstrates the feasibility of tackling the plastic waste issue through dedicated value chain collaborations and sets a milestone in shaping a circular plastics economy in Malaysia and across South East Asia.”

The OBP used in the project is recovered and converted to pyrolysis oil in an advanced recycling process. SABIC uses this oil as an alternative feedstock to produce certified circular PP polymer for further processing to BOPP film.

Scientex then manufactures and prints the noodle packs from this film. The entire chain, from the management of the collected OBP to the final packaging, is seamlessly accredited under established certification regimes.

With a mass balance accounted OBP content of 30 per cent, the certified circular PP from SABIC performs the same way as incumbent fossil-based virgin PP and could be used as a direct drop-in alternative in this flexible food packaging application, without the need to change its existing assets and processes.

SABIC’s certified circular polymers form part of the company’s TRUCIRCLE portfolio and services for circular solutions. The offering also includes design for recyclability, mechanically recycled products, certified renewable polymers from bio-based feedstock, and closed-loop initiatives to recycle plastic back into highquality applications and help prevent valuable used plastics from becoming waste.

New FA Center in South China Provides Firsthand Experience in Intelligent Manufacturing Technologies

Mitsubishi Electric has established a new FA Center and showroom next to the Shenzhen Branch of its subsidiary Mitsubishi Electric Automation (China) Ltd. The new facility, which is scheduled to open on December 27 in Shenzhen, China, will strengthen servicing and support for Mitsubishi Electric factory automation (FA) products in the South China region and provide visitors with firsthand experience in innovative technologies around FA devices, computerized numerical controllers (CNCs) and machine tools.

In recent years, there has been a growing demand for FA products across a wide range of industries, including automotive, logistics, food and beverage, and more recently, decarbonization-related fields such as lithiumion batteries as well as digital-related fields like data centers.

In order to be more responsive to the increasingly diversified needs of the Chinese market, especially in the South China region, Mitsubishi Electric will leverage the new facility to provide customers with first-hand experience in innovative technologies and solutions that suit their needs.

By covering a wide range of products spanning FA devices such as programmable controllers, servo systems, and inverters to CNCs and machine tools, as well as solutions through

their interconnection, customers will have access to a one-stop portfolio to implement digital manufacturing.

The Mitsubishi Electric Intelligent Manufacturing Technology Innovation Center (Shenzhen) is a multi-purpose facility centered around a showroom featuring the latest products, technologies, and solutions in automation.

It also incorporates space for open innovation, training, and meetings, which will all help customers to learn and enhance their technical and innovative capabilities. Visitors can acquire hints that will help increase their manufacturing efficiencies and leverage the latest intelligent manufacturing technologies from the on-site staff. The facility will also help co-create new values in manufacturing, aiming toward a green, intelligent and circular society.

The Shenzhen FA Center, located in the same building as the Mitsubishi Electric Intelligent Manufacturing Technology Innovation Center (Shenzhen), will provide technical service and support in Chinese, English, and Japanese for customers in the South China region. The FA Center will also host training courses to help customers learn necessary skills and knowledge in automation, which live demonstrations in the showroom will support.

The two new centers will strengthen Mitsubishi Electric’s capabilities to quickly and flexibly respond to customer requirements within the region while helping guide manufacturers on their journey toward intelligent manufacturing. Looking forward, Mitsubishi Electric plans to continuously strengthen its efforts to support customers in South China by introducing new products and services and sharing its views on global trends and technology.

Sucafina and Profileprint Announce CoInvestment in Csmart

Sucafina – a leading sustainable Farm to Roaster, Swiss-based coffee company – and ProfilePrint – a Singapore-based AI-driven predictive and prescriptive food ingredient profiler – have announced a co-investment in Csmart, a Brazil-based developer of AIpowered image recognition technologies for green coffee grading.

“We feel confident that Csmart’s proven image recognition technology will bring shared value to producers, importers, and QC professionals alike. This is not about replacing people but empowering QC professionals to become even more productive,” says Dave Behrends, Managing Partner & Head of Trading at Sucafina.

Founded by producer, quality control (QC) professional, and software developer Francisco Massucci Silveira, Csmart designs AI-powered image recognition technologies for coffee grading that aim to improve the coffee industry for producers, professionals, and roasters alike.

Csmart’s latest image recognition green-grading machine-learning technology can rapidly scan a sample of green coffee beans and accurately identify defect counts within minutes. This technology could help QC professionals by reducing repetitive tasks, improving and accelerating communication between QC teams, and reducing the carbon emissions from shipping countless green coffee samples to buyers and sellers across the world.

“Ultimately, we hope that collecting and analyzing data on a large scale will unveil new and valuable information about coffee production, enabling the incorporation of datadriven decisions throughout the coffee value chain,” Massucci says.

Currently, Csmart’s software can identify the total defect count and confirm the screen size of a sample of green coffee. The forthcoming iteration of this software will be able to quantify each individual defect by type and take image scans of each identified bean.

One of the main benefits of this technology is that it cuts down on the time and resource inefficiencies caused by sending green samples back and forth across the globe. With Csmart’s technology, green coffee can be scanned by the seller and an objective report can be delivered to the buyer for their review.

This can significantly speed up the time it takes to approve a sample and reduce the carbon footprint of coffee sales. This new image recognition green grading technology will be complementary to ProfilePrint, which incorporates data from multiple sources to enable users to ascertain the suitability of ingredients without traditional sensory evaluation rapidly.

Alan Lai, founder and CEO of ProfilePrint, adds: “Csmart’s image recognition technology provides additional key data points for our global ProfilePrint solution, bringing us closer to our goal of a deviceagnostic data platform. It also increases the range and accuracy of our prediction capability, empowering buyers and sellers across the supply chain to increase productivity and significantly reduce carbon footprint.”

Csmart offers a variety of benefits to actors across the supply chain, including producers. By making objective green grading more available, Csmart will help democratize information about coffee quality.

“Producers can better understand the product that they have and the faster approval time can mean that they get paid more quickly,” says Tim Heinze, Coffee Education Manager at The Center, an online global learning community focused on creating a more equitable and innovative industry.

HabitNu Leverages Edamam’s Recipe Search API to Create Healthy Eating Habits

HabitNu leverages Edamam’s capability to provide recipe personalization from a database of 5 million nutritionally analyzed and tagged recipes.

HabitNu, a Centers for Disease Control (“CDC”) recognized provider of evidencebased coaching programs to prevent type 2 diabetes and other obesity-related chronic conditions, has been using Edamam’s industry-leading Recipe Search API for over three years to provide personalized, real-time meal recommendations for people with chronic conditions to meet their wellness goals.

HabitNu focuses on several chronic diseases, including diabetes prevention, diabetes management, heart health, and weight loss. In each of these areas, the company’s primary approach has been the deployment of evidence-based nudges to move consumers toward healthier habits. Food choices are an essential element in all those target areas, and Edamam’s unparalleled capability to provide breath and personalization of recipes in realtime aligns well with HabitNu’s delivery model.

“We do not force participants to follow a particular diet but, instead, provide visual signals to highlight when individuals exceed their daily calories, carbs, fats or sodium thresholds and nudge them towards healthier alternatives. Edamam provided exactly what we needed when we were exploring integrating with a healthy recipe nudge platform,” commented Sindhu Rajan, HabitNu’s Founder and CEO.

“HabitNu is a perfect example of how our technology and data can be leveraged by organizations to drive behavior changes and health outcomes,” added Victor Penev, Edamam’s Founder and CEO.

Edamam offers a broad range of nutrition data solutions via APIs and as licensed datasets. In addition to the Recipe Search API leveraged by HabitNu, Edamam also offers a Nutrition Analysis API and a Food Database API. Edamam has built the largest dataset of meals and nutrition in the world with over 5 million recipes and 1 million foods, analyzed and tagged for every nutrient, allergen, lifestyle diet, chronic condition, meal type, dish type, and cuisine. Its solutions are trusted by industry leaders such as Nestle, Amazon, Food Network, Microsoft, Hearst, McCormick, and many more.

Yangxin boosts beef cattle industry

Shandong’s Yangxin county has striven to transform beef cattle into a pillar industry in an effort to drive development, increase local farmers’ incomes and maintain an ecological environment.

The county authority has steadfastly pushed forward the integration of the beef cattle industry and rural vitalization. It has issued several policies to enhance support of beef cattle breeding and slaughtering, as well as brand promotion. Now Yangxin’s three beef and cattle brands have been approved as certification trademarks with geographic indications.

With a focus on “internet + beef cattle” technology, Yangxin has worked to propel the digital development of the beef cattle industry, using ear tags and smart collars for automated individual cattle identification and precise feeding of cattle at different growth stages with an intelligent centralized feeding system.

In partnership with universities and institutes such as China Agricultural University and the Chinese Academy of Agricultural Sciences, Yangxin has launched a beef cattle research center, an agriculture internet of things center, an experimental station, and an industrial technology research institute.

Meanwhile, the county has put equal emphasis on recycling and utilization of livestock excrement, building a series of ecological cycling projects with each one able to make 240,000 metric tons of livestock excrement into 50,000 tons of organic fertilizer, 200,000 tons of biogas fluid fertilizer and 3 million cubic meters of natural gas annually.

Now Yangxin has taken the lead in the country in terms of the scale of its beef cattle industry. It has 136 beef cattle farms and 76 slaughtering enterprises, with an annual output of 280,000 cattle and a slaughtering capability of 1.2 million cattle.

In addition, Yangxin has developed cultural creative products, including a cattle hair brush, cattle bone china, and cattle bone carvings.

To improve the supply of cattle, the county also has spared no effort to import quality cattle. In July 2022, it unveiled a cattle industrial park that features functions of customs clearance, intelligent cold-chain logistics, data collection,

standard production, and comprehensive inspection.

Once fully operational, the park will greatly improve customs clearance efficiency, help companies save costs of 36 million yuan ($5.16 million) annually, and bring 1,500 jobs. It is expected to become a pioneer and leading area for the beef cattle industry.

Yangxin has fostered a complete industry chain covering forage planting, calf breeding, beef cattle fattening, slaughtering and processing, cold-chain logistics, a restaurant chain, leather manufacturing, cattle bone carving, cattle by-products processing, and organic fertilizer production, and by doing so has created nearly 120,000 jobs.

Next Meats, Dr. Foods, and ImpacFat ink MOU to propel the development of environmentally friendly foods

Next Meats Holdings, Inc. (Next Meats), Dr. Foods, Inc. (Dr. Foods), and ImpacFat Pte. Ltd. (ImpacFat) announced today their collaboration to advance the development of alternative protein products in both Japan and Singapore. The parties inked a memorandum of understanding recently to formalise their collaboration.

The significance of this collaboration lies in the fact that their combined expertise will propel the speedy development of Next Meats’ next generation of products, such as Next Fish and other new environmentally friendly foods. Next Meats, backed by its R&D arm for cultivated meat production, Dr. Foods has an established track record of producing various categories of tasty alternative proteins that have uncompromising texture. ImpacFat is renowned as the one and only fish-oriented fresh fat creator.

Next Meats is a food-tech venture company based in Tokyo that specialises in the R&D of alternative meat products, with a strong focus on sustainability. Dr. Foods has dedicated its research to the development of cultured foods with the mission to

create sustainable food as an answer to the world’s need for alternative food sources.

Its proprietary technologies combined with over 1000 years of Japanese traditional fermented foods culture called “KOJI” (rice malt) gave a breakthrough invention of the world’s first vegetable-based “Vegan Foie Gras” which has been sold to the public, along with its continued study of plant-based meat with extruder, and cultured meat as next-generation food alternatives.

ImpacFat was founded by Dr Shigeki Sugii at the Institute of Molecular and Cell Biology (IMCB) with strong R&D in Singapore and the world’s only company focusing on cultivated fish fat. ImpacFat’s cultivated fish fat enhances taste, juiciness, aroma, and nutrition (for example, the inclusion of Omega-3) in alternative protein products, thereby increasing consumer acceptance.

Impacfat’s cell-based fish fat, which is nutrition-customisable, means tastier, wholesome plant-based, and cultivated meats. With the absence of antibiotics and GMOs, fish fat is undeniably one of the safer alternatives on the market.

Steakholder Foods® Receives Grant of up to $1M for Collaboration with Umami Meats to 3D Bio-Print Structured Cultivated Fish Products

The company’s collaborative initiative with its 3D bio-printer is a significant step forward in the company’s commercialization strategy for 2023

Steakholder Foods (Nasdaq: STKH), an international deep-tech food company at the forefront of the cultivated meat industry, has received its first grant to develop 3D-printed structured eel and grouper products with Singaporean cultivated fish and seafood company Umami Meats. The initiative is being funded by a grant from the

Singapore Israel Industrial R&D Foundation (SIIRD), a cooperation between – Enterprise Singapore (ESG) and the Israel Innovation Authority (IIA).

Steakholder Foods’ partnership with Umami Meats offers a unique opportunity for market entry in the only country in the world where cultivated meat has regulatory approval. The collaboration aims to develop a scalable process for producing structured cultivated fish products. Steakholder Foods will use its newly developed technology to mimic the flaky texture of cooked fish that was recently submitted for a provisional patent application.

The project’s first prototype, a structured hybrid grouper product, is expected to be completed by Q1 2023. The product will be printed using Steakholder Foods’ proprietary 3D bio-printing technology and bio-inks that will be customized for Umami Meats’ cells.

Yair Ayalon, VP of Business Development, Steakholder Foods: “Industry collaborations are a critical aspect of our long-term business strategy. Our partnership with Umami Meats is especially meaningful following our recent patent application for fish texture and because it is being supported by a joint Israeli/ Singaporean government initiative of which we are very proud to be a part.”

Mihir Pershad, CEO and Founder at Umami Meats: “We are thrilled to be combining our deep knowledge and experience in cultivated seafood with Steakholder Foods’ innovative 3D bio-printing technology. We believe this partnership will help us advance our vision of a new, more sustainable food system for preserving our marine ecosystems while delivering exceptional, high quality seafood to meet growing consumer demand.“

Sustainable Functional Food Processing: Bio-applications and Methods

Sustainable food production is a process that aims to manage resources efficiently to meet future demand. This is a significant challenge, especially in the context of global population growth and the growing demand for highly processed foods. The challenge of increasing food production to meet the increased needs of the population and also to conserve natural resources is a major concern of present-day society.

The United Nations has adopted the food security agenda to promote sustainable food production. Sustainable food production is the aim of all developing countries. This includes the need to improve access to food while ensuring that the food’s quality remains high.

PROCESSING

Functional foods are those that have added nutrients and functional properties. For example, adding omega-3 fatty acids to a cereal could make it a functional food as well because it contains a beneficial nutrient. Functional foods are increasingly being promoted as ways to reduce the risk of chronic diseases such as cardiovascular disease, diabetes, and obesity.

They also help maintain a healthy weight by providing nutrients that may be lacking in one’s diet or may not be eaten in sufficient quantities.

Sustainable Functional Food Processing

Sustainable functional food processing (SFFP) integrates sustainable production methods with functional attributes to benefit end users. This is different from conventional food processing, which is focused on optimizing the yield of a commodity crop and manufacturing it into products suitable for human consumption.

Proper functional food processing requires suitable raw materials, processing methods, and equipment in the right combination. The result is a food that provides a specific function or a combination of functional properties that improve human health. SFFP combines the benefits of ingredients that have unique properties with sustainable and organico agriculture practices. These ingredients may include herbs and spices, natural colours, oils, or sweeteners.

Sometimes, the ingredients may be superfoods or foods rich in vitamins, minerals, antioxidants, or phytochemicals. Traditionally, these ingredients have been grown outside of industrial countries and often require high-quality care to produce the quality fruit, or vegetable consumers want.

Sustainable processing techniques, such as controlled harvesting and storage, can improve the quality of these ingredients while maintaining their special properties, such as flavour, colour, or texture.

Food Labeling and Nutrition: Tackling Regulations

The main objective of many food processors is to develop products with specific health benefits. These companies must comply with current regulations imposed by the food industry and, in many cases, the Food and Drug Administration (FDA).

Labeling claims are subject to review by the FDA. Claims must be truthful and not misleading. Although claims can be based on scientific evidence, they cannot be vague or unsubstantiated. In addition, claims can be tricky if they misinform the public about the product’s benefits. Thus, strict regulations are in place to ensure consumers receive accurate information about the products they buy. Several laws aim to protect consumers from corporations that make misleading claims about the nutritional value of their products. These laws can be a source of

confusion for food manufacturers, but you can rest assured that the FDA is there to protect you from well-meaning but misinformed companies.

Processing Methods and Bio-active Compounds

Many food processors are now focusing on sustainably-grown products, such as whole foods and herbs, to provide consumers with better nutrition. Bioactives in produce, such as vitamin C in citrus fruits or polyphenols in cocoa, are becoming increasingly essential ingredients.

Bioactive compounds are compounds found in food that may have medicinal benefits. While processing methods such as washing, blanching, or exposure to high temperatures may reduce natural levels of bioactive, some new technologies are being developed to increase levels of bioactive compounds in foods.

Developing Functional Foods

To develop functional foods, manufacturers need to understand their target consumers. Understanding consumer needs and preferences and the challenges consumers face can help produce new functional foods. This can be done through consumer surveys, focus groups, and in-depth interviews with key decision-makers. Once these insights are gathered, they can help to develop new functional foods.

The Future of Food: How Manufacturers Can Adopt to Changing Consumer Preference

The future of food is already here. It’s just not what you think. In the last few years, we’ve seen a shift in the way that we eat. From buffets and fast food to social media and table service, we expect more from our meals. The future of food aims to address this by enabling manufacturers to change consumer preferences faster than ever. If it existed today, the “future of food” would be a series of disruptions throughout the manufacturing and supply chain industries that aim to overcome time-proven challenges with innovations and user-friendly solutions.

How New Technologies and Processes are Changing the Future of Food

The impact of new technologies and processes has been felt the world over, affecting the future of food across all industries. Two specific areas within the food industry are particularly affected by the adoption of advanced technological innovations and the disruption they cause within the supply chain: food production

and consumer preference.

One may say that food production is greatly influenced by what consumers want –something that continues to change. Nowadays, consumers are all about healthy eating. But what does it mean when they say I want to “reduce my sugar intake,” “meet my dietary requirements,” or “control my portion size”?

Susan Chua, Head of Market and Insight, APAC, ADM, shares that the COVID-19 pandemic greatly spurred this goal toward a healthy lifestyle.

“Since the COVID-19 pandemic, more people are looking for proactive ways to improve their overall health and wellness. We have observed people taking control of their dietary regimes through proactive health-supporting nutrition strategies and this can include reducing their sugar intake, ensuring their dietary requirements are met, and eating in moderation.”

Chua attributes this behavior to the consumer’s better understanding of what they need.

“Today, consumers understand that their needs are unique and are motivated to

purchase personalized products to help meet their specific wellness goals. More consumers are linking their gut, digestive health, and overall well-being, giving rise to personalized products that target the gut microbiome and aspects of health and wellness.”

She furthers, “Additionally, their desire to control meal portions comes from addressing weight and stress management issues. Given the sedentary lifestyles of many consumers during the pandemic, there has been a greater focus on weight management and fitness as consumers look for products that can help them achieve a wide array of functional goals.”

How should manufacturers address this increased consumer awareness?

Chua says that it should always be backed by science. “Dietary supplements can help consumers with their health and wellness needs, and we respond by providing science-backed microbiome-supporting solutions, including prebiotics, probiotics, and postbiotics that can be incorporated into supplements as well as functional foods and beverages.”

Food manufacturers must understand that consumers are empowered and should continue pushing them to demand what they deserve. When it comes to ingredients, Chua says manufacturers now deal with conscious consumers who want to know where their food comes from and how they’re processed.

70% of consumers think it is important for products to be made with familiar/wellknown ingredients when buying plantbased foods and drinks1.”

Innovation and Food

While technological advancements have largely been the driving force behind this evolution, there has also been a significant push from within the food industry to adopt modern practices. This push comes from a desire to improve the quality of the product, as well as improve shelf life and reduce food waste.

They are also looking beyond free-from statements to idealize food that is as close as nature. Brands with sustainable practices are also more appealing, as consumers demand higher standards of environmentally friendly practices.

Chua adds that manufacturers should provide their stakeholders with natural ingredients.

“Minimally processed, whole and functional, better-for-you ingredients with healthful association provides the reassurance that the products contain added-value ingredients that consumers can trust.

To meet these growing demands, manufacturers can ensure that the ingredients used in their products contain natural, familiar, and authentic ingredients. This is especially true in the Asia-Pacific plant-based alternatives market, where

“When it comes to innovation, consumers today appreciate sustainable food sources that provide nutrition, flavour, texture, and functionality. ADM has made major breakthroughs in applying scientific advancements in food production through practices like cellular agriculture, precision fermentation, the use of hybrids, and the development of products utilizing insectbased protein. Singapore is the first country to approve protein made from air2, and this paves the way for greater innovation as more people become open to scientific advancements in food production,” Chua explains.

Innovation isn’t new to ADM, Chua shares, “For over 75 years, we have continually advanced our knowledge and offerings in this space with the latest technology, processing techniques, and ingredients. In Singapore, our partnership with Temasek’s Nurasa resulted in the launch of ScaleUp Bio, which provides technological development and precision fermentation to existing and aspiring food-

tech companies. This first-of-its-kind joint venture demonstrates ADM’s unique leadership position in delivering the next horizon of innovative, sustainable food production to meet consumers’ everevolving preferences.”

The Roadblocks

Technology is a double-edged sword in the food industry, and this is especially true when it comes to food. On the one hand, it has made many processes more efficient, making products easier to produce, store, and serve. This has also created an environment in which innovation is possible.

On the other hand, it has also opened up new problems, such as inefficiencies in the food system and safety concerns related to cross-contamination. Primarily, there are still consumers expressing concerns over the environmental impact of their consumption.

“With heightened concern for the environment and expectations from brands to align with their values, skepticism can often arise with sustainability claims that brands make in exchange for a premium price tag. In the Asia-Pacific region, only slightly more than half of the consumers trust environmental claims made by food (54%) and non- (57%)3.”

However, it doesn’t mean it should halt innovation altogether.

Manufacturers can trace the ingredients they use from farm to table and extend this information to garner consumer trust. In a globalized world, this can be challenging as ingredients can be sourced from a variety of locations for a single product, but the use of technology, such as QR codes and blockchain, can help trace products to their origin at the ingredient level.”

Brands can place sustainability at the core of their brand strategy and ensure that information on their environmental commitments is easily accessible and backed up with evidence for credibility. ”

“Consumers want to know where their food comes from, who made it, and precisely what ingredients are included to support positive nutrition. ”

Cover Story

Embracing the Future of Food Organizations like ADM, which continue to provide insights into the ever-evolving trend, provide manufacturers and other stakeholders with a comprehensive overview that can guide their business decisions and aims.

“The insights identified in ADM’s annual global consumer trends are fueling nutrition growth now and, in the future, seek to help manufacturers develop new innovations that are purpose-built to meet consumers’ needs and shifting lifestyle demand,” Chua shares.

She adds, “We are always looking to what’s next to be at the forefront of these everevolving consumer trends, supporting forward-looking brands in creating new and exciting offerings that meet the changing nutritional and wellness needs of consumers today. Our partners have access to our ever-expanding pantry of ingredients and solutions sourced from around the globe to bring tomorrow’s ideas to life, from initial concept to delivery of the finished product to market. Manufacturers can leverage our deep technical capabilities and expertise to give themselves an edge to produce food and beverage products that meet the rapidly evolving needs of consumers.”

With insights from Susan Chua, Head of Market and Consumer Insights, Asia Pacific at ADM. She has over 20 years of experience in the field of Sensory Science, Consumer Insights and Market Intelligence. Having worked on global and regional initiatives for key FMCG clients, she is very familiar with the Flavor & Fragrances industry as well as the Food & Beverages industry.

Susan is passionate about understanding consumer behavior, decoding underlying motivations and taste preferences into actionable insights that drive product innovation. What she finds most exciting is transforming sensory and consumer voices into business opportunities, using insights to inform strategy, and delivering elevated customer solutions.

1.

2. www.straitstimes.com

FMCG Gurus, Meat & Plant-Based Report, 2022

3. FMCG Gurus, The Route to Sustainability, 2022

Love the Food, Hate the Waste: Tackling Sustainability with Packaging

Food packaging and food waste are two of the biggest contributors to landfill. The problem with food packaging is that it’s often unnecessary, used to deliver food but not consumed. Take plastic wraps for fruit and vegetables. They’re designed to keep the product fresh for longer but are optional for most people who buy their produce weekly at the local grocery store.

The packaging industry is booming. Prepandemic, packaging was well on its way to becoming a trillion-dollar industry, recording a compound annual growth rate (CAGR) of 2.0% from 2015 to 2019. With the pandemic easing restrictions, the market is estimated to hit US$1.13 trillion by 2030. Part of this growth is the growing commitment of companies toward sustainability.

Angela Lu, President and General Manager at SIG (Asia Pacific South), shared that the concept of circular economy has gained attention from consumers and governments globally. This increased awareness pushed manufacturers to make it part of their efforts. “When we talk about sustainable solutions, we focus largely on the increased use of life cycle assessment to reduce environmental impact and ecological footprint.”

She adds that SIG is among those that rallied to ensure their operations align with net-zero initiatives. “SIG products are already sustainable by nature - all our packs are not only made from forestbased paperboard but they are also made with 100% renewable energy, making us the first in the industry to achieve a carbon-neutral production.”

The food waste problem is huge. It’s a global problem, affecting the US and UK in particular. Food waste is also a global problem. The amount of food that goes to waste each year is staggering— the UN estimates that one-third of all food produced for human consumption gets thrown away or wasted globally every

year. And this significantly contributes to climate change.

Gone are the days when companies focused on branding and style. More recently, they also have to ensure that they think about environmental factors as well. Beyond branded packaging, consumers are now conscious of their purchases. They are more likely to buy from companies with sustainable practices.

Lu shares that manufacturing and packaging logistics are the main sources of greenhouse gas (GHG) emissions. But it doesn’t mean there’s no way to reduce the carbon footprint.

Plastics are a large part of the problem. Plastics are a large part of the problem. Plastics are hard to recycle and create pollution when made into products like food packaging.

Plastic packaging is made from petrochemicals such as polyethylene (PE), polypropylene (PP), high-density polyethylene (HDPE), low-density polyethylene (LDPE), and some types of polystyrene. This means that most plastics can’t be recycled at all.

The second problem with plastic packaging is how much land it takes up in our world’s ecosystems when we throw away so much refuse daily. According to the OECD, plastics are responsible for emitting 3.4% of global GHG emissions throughout their lifecycle.

Recyclable and biodegradable packaging exists, but the solutions are not simple. There are many different types of packaging, some being more

environmentally friendly than others. For example, it’s important to distinguish between recyclable and biodegradable plastics because they’re often used interchangeably in food packaging.

SIG held a sustainable packaging webinar last November and shared their findings that beverage cartons produce the lowest carbon footprint among packaging in the milk and juice category. Lu explains, “The low carbon footprint is not just applicable materials-wise, but also in terms of logistics - one lorry load of shipment can carry 12,000 more cartons than cans, thanks to its regular shape and lightweight material.”

One possible solution is investing in reengineered packaging. But it’s not always easy. Cost-wise, not everyone can invest their resources in each and every piece of food packaging.

Lu explains that packaging takes up a chunk of manufacturing costs. “Typically, companies spend 10% to 40% of the product’s retail price on the packaging.” However, reengineered packaging offers huge savings in the long run. “Reengineering packaging revolves around redesigning and improving the entire packaging supply chain while bringing new efficiencies to the supply chain management. It is especially relevant when it involves the integrity of food packaging during transportation.”

She adds, “Savings through logistics and storage, along with improvements in aesthetics and safety factors, are some of the push factors for manufacturers to consider reengineering their packaging.”

Longer shelf life means less food waste. In the United States, a lot of food waste occurs in the form of spoiled or unsold produce. This can be due to factors such as improper storage and improper handling by consumers, who may need help understanding how long a particular item will last before it goes bad.

Food packaging has been shown to extend shelf life significantly by providing an environment for slow decomposition so that bacteria do not have time to grow on your product as quickly. With supply chain issues still an issue, many can’t help but wonder about product shelf-life.

Aseptic packaging can be a solution for some kinds of food.

Aseptic packaging is a process that involves filling the package with gas, then sealing it. The gas keeps bacteria out of the product while preventing oxygen from getting inside. It’s used for products that need to be kept fresh for long periods of time and need to stay sealed so they don’t spoil or decompose over time.

This type of packaging is ideal for milk, yogurt, juice, and other foods that don’t need their own special type of container. It can also be used on meats, but only if you want your meat to last longer without going bad before you use it up completely

Aseptic carton packaging is one solution. Lu shares that this packaging ensures long shelf-life by preventing UV light, oxygen, and moisture – elements that are detrimental to food products’ shelf life. She shares that these elements “promote the growth of mould, cause nutrients to degrade and drain the food products of their colours and flavours.”

But shelf-life isn’t just within the transportation. Manufacturers also have to think about the shelf life during the display period in stores, including the

consumption span after consumers buy the products and use them repeatedly.

“Aseptic carton packaging helps products enjoy a longer pantry shelf life through the incorporation of reliable closure tops as well,” Lu explains.

“To meet the demand of sustainable packaging, apart from our SIGNATURE EVO as mentioned earlier, our SIGNATURE FULL BARRIER is another format in our extensive range that provides full barrier coverage from the harmful effects of the listed external factors while maintaining sustainability and the lowest carbon footprint possible. For example, SIGNATURE FULL BARRIER is linked to up to 95% forest-based renewable materials. All three raw materials responsible for the full barrier packaging - aluminum layer, paper board layer, and polymer layerare all sourced from certified responsible sources.”

Packaging is critical to reducing food waste.

Food packaging plays an important role in the food supply chain and can help extend shelf life and reduce spoilage while promoting consumer confidence in products.

“At SIG, we understand that different manufacturers require different variations of packaging formats and, at the same time, balancing prices and carbon footprint. This understanding results in developing our extensive range of packaging solutions that consist of a high share of renewable content, are fully recyclable, and are made from 100% renewable electricity, allowing us to achieve carbon-neutral production.”

The future of packaging is geared toward sustainability.

When asked what innovations food manufacturers can expect in aseptic packaging, Lu shares the one thing that all should look forward to – flexibility.

“Besides improvements in sustainability, such as a lower carbon footprint, production flexibility is also a key focus. Filling technology should be fast, flexible, efficient, reliable, and reduce operating costs – SIG’s next-generation filling technology significantly advances these benefits. Since consumer trends are constantly changing, food and

beverage players need to react fast to meet new demands while they should not compromise efficiency. An agile, flexible, and high-performance machine innovation is an answer to this.”

And it’s exciting to know that SIG is paving the way to make this happen. “Our SIG NEO machine achieves a 60% reduction in water usage, plus up to 25% reduction in greenhouse emissions per filled pack. With a design speed of 18,000 packs per hour, capable of volume flexibility for CAPEX optimization, it is set to have the highest output per hour for mid-size carton packaging in the market today with proven improvements in operating costs as less consumption of utilities & consumables.”

With insights from Angela Lu, President and General Manager at SIG Asia Pacific South. Angela Lu joined SIG in 2022. She has spent more than 10 years with Nestlé in Switzerland and several Asia Pacific key markets such as Singapore, Thailand, China, and Australia in different leadership positions. Previously, she has worked at leading multinational FMCG companies, including the Coca-Cola Company, Fonterra, and Gilette. Most recently, she worked at Yeo Hiap Seng, a leading brand in the Asian drinks market. Angela holds a Bachelor’s degree in Industrial Management Engineering (Marketing) from Tongji University in China and an MBA from Nanyang Technological University in Singapore

Drink Up for Good Skin, Immunity, Muscle Recovery, and a Better Mood

Immune, gut, and heart health remain important to consumers looking for beverages that support them in these areas. And on the rise are beverages with ingredients that enhance beauty and sports performance, according to new Kerry research.

The research surveyed more than 10,000 consumers from 18 countries across the Asia Pacific, Australia, South Africa, North and South America, and Europe to learn about their priorities and preferred ingredients in functional and fortified beverages.

Immune support is still the biggest priority for consumers across developing markets like the Philippines, India, and South Africa, alongside leading markets such as the US and UK.

But while 53 percent of global consumers are keen on beverages containing ingredients specific for immunity, they also want to see science-backed ingredients, particularly involving vitamin blends, omega-3 fatty acids, and probiotics. And though the taste is tops, nutritional impact and the quality of ingredients are highly regarded.

Customised and personalized solutions may be the way forward to address different need states by age and life stages. Consumers today desire allaround wellness, from maintaining a healthy weight, heart health, and fast muscle recovery post-exercise, to more energy, endurance, and good bone health.

In developing markets such as the Philippines, South Africa, Indonesia, and India, beverages that support skin and hair are in high demand and continue to be popular in markets like the US and UK.

An Innova 2022 report shows that new product launches containing collagen have risen by 19 percent over the past

four years, and products containing biotin have risen by 14 percent during the same period.

Food and beverages that enhance a feelgood mood are also on the uptick.

According to Innova Lifestyle & Attitudes Survey 2022, 30 percent of consumers in both China and India and 36 percent in Indonesia are likelier to pay a higher price for mood-boosting food and beverages, compared

to the global average of 23 percent.

While the supplements market may be worth significantly more, a 2021 Food Institute report reveals that the global functional beverage market is predicted to grow at 10.49 percent annually, reaching nearly $200 billion by 2026.

What this points to is that manufacturers need to innovate their products to support evolving health interests and incorporate clinicallybacked functional ingredients that can be easily applied to products to ensure brand trust and credibility.

For example, botanical extracts like Capros® which supports cardiovascular health and Eupoly-3 (omega-3) for heart health; Ayuflex® for strong bones and joints; Wellmune® for immunity and BC30™ for digestive health; and Sensoril® which contains Ashwagandha extract for cognitive benefits, can help brands meet a broad range of consumer need states and gain greater potential of succeeding in the functional beverage space.

Understanding the Science Behind Functional Nutrition and Athlete Performance

Athletes know the importance of fueling their bodies properly. They need to eat right, drink plenty of water and get enough sleep to perform at their best when it counts. But what exactly does “fueling” mean? How do they know whether or not something is good for performance? And how do they ensure that they’re getting everything their bodies need? Asia Food Journal had the chance to connect with Austin Carter, a professional triathlete and a national triathlon team member from New Zealand, to share what it’s like to fuel the body with the proper nutrition to help them improve their performance.

Nutrition has been discovered as an essential tool for professional athletes. It is involved in recovery from injuries and illness, muscle fatigue, and weight and fat control.

INGREDIENTS

There’s a misconception that professional athletes receive little education on diet and nutrition, resulting in the vast majority of athletes experiencing problems such as inadequate nutrition, poor hydration, and poor performance. But it’s far from the truth. Athletes, nowadays, are more proactive when it comes to their nutrition, choosing to fuel their bodies with what they think is best. They’re no longer scared to dive deeper into the science behind what makes their body work at its optimal level.

Carter understands that misconceptions still exist. But he also knows that most people are starting to learn a lot more about the importance of fueling and how to do it effectively.

“However, I believe there is a long way to go in terms of awareness especially for the difference in the quality of carbohydrates. When consuming typical carbohydrate foods, you are required to do so more frequently as they are burnt very quickly, which ultimately leaves your ‘fuel tank’ empty after a relatively short period.”

He explains, “Balanced carbohydrates, on the other hand, are long lasting and can be fully broken down but in a much slower rate for steady and sustained energy release. This makes them a much more effective fuel source for training and racing.”

Fueling for Performance

When asked whether athletes follow specific diets when preparing for an event, Carter shares, “There is no specific diet for all aspects of preparation. As professional athletes, we instead try to preform good habits around fueling and nutrition that ensure we can maximize adaptation from our training sessions and stay healthy. Only on the day of a race do we tend to have a specific nutritional intake, usually a high carbohydrate low fiber-based model, to ensure we can perform at our best.”

Carter shares that he incorporates carbohydrates through simple foods –bananas, bread, pasta, and rice. Choosing the kind of carbohydrates to fuel the body is critical as well. “Not all carbohydrate sources are desirable for competitive sports.”

Building a Well-Rounded Diet

A well-rounded diet refers to a healthy diet that includes all the food groups and nutrients you need for optimal health. Eating a balanced diet can help you build muscle, lose weight, and keep your blood sugar stable throughout the day. Athletes who want to improve their performance should also consider eating foods from each food group.

One of the questions that commonly pop out about athlete diet and nutrition is about how well-balanced it is. Carter shares that a nutritional and balanced diet is critical to their training. “Without sufficient nutrition, our bodies cannot adapt to the training and will eventually break down and sustain injuries. Training is all about building your body up, not breaking it down, so fueling correctly is vital to ensure we give our bodies the building blocks needed to get faster and stronger.”

He adds, “My diet does not have set parameters or limits but instead must be met with good habits. For example, when it comes to bigger meals like lunch and dinner, I try to have 10 colors on my plate, alongside carbohydrates and a good source of proteins. I also ensure that I am topping up my carbohydrate stores within 15 minutes after I have completed a training session, such that the maximal amount of glycogen stores in my muscles can be replenished. The only variable that would change in my diet would be the volume, as on more intensive training days I need a lot more energy and therefore a lot more food.”

Maximizing Nutrition With Supplements

The success of fueling for athletic performance isn’t a one-way street. It needs a multi-factorial approach to help ensure athletes get the best nutrition.

“Having a multidisciplinary diet is very important for athletes. We tend to have an overarching rule for food first, where we strive to eat whole foods especially for bulk meals like breakfast, lunch, and dinner. However, we will also turn to supplementation when it becomes necessary. Take a long ride for example, where using a balanced carbohydrate like Palatinose™ can make things a lot easier from a nutritional standpoint.”

Curbing the Cravings

Athletes aren’t perfect. Sometimes, they will have cravings that fall beyond what is considered “healthy” by some. It takes discipline and commitment to make sure they aren’t limiting their bodies but not spoiling them as well.

Carter admits that athletes entirely refrain from eating fast food. After all, getting a small reward isn’t bad at all. But he stresses the importance of keeping it in moderation.

Nutrition is the key to maximizing athletic performance, and athletes must understand how their bodies work to make informed decisions about what foods to eat. The best way to do this is by learning how your body uses fuel, how muscle tissue builds up over time, and which nutrients are beneficial for specific sport-related activities.

Understand what fuels your body and how it works. Fueling your muscles properly will help you train harder when working out at the gym or running laps around a track. However, if there’s not enough fuel available in your bloodstream – such as during an endurance event – then recovery may take longer than usual— which could lead directly back into injury territory! This is where it’s critical to have an accessible source of nutrition.

Carter explains, “I consider how easily and effectively these carbohydrates are consumed. For instance, I cannot put a banana in my back pocket when I’m going out for a 3-hour ride. However, as I still need a slow burning effective carb to fuel me for my session, this is where Palatinose™ fits into the picture. It’s a great carbohydrate that I use in almost all of my training sessions and races as it can be easily formulated into drinks or food but I typically use it in the form of a gel.”

He furthers, “It also provides a solid energy source where I will not experience the highs and lows of the ‘boost and crash’ effect, like I would when using a typical sports candy or gel product made with fast carbohydrates. I really find this functional ingredient makes a world of a difference especially in longer training sessions where the fueling needs are more demanding.”

Austin Carter is a 21-year-old professional triathlete hailing from New Zealand and a member of the national triathlon team. As a former rower, Austin now lends his strength to the world of triathlons, training 20-24 hours a week for some of his competitions. With a passion for exploring and a love of the outdoors, Carter’s career has enabled him to travel far beyond his stomping grounds of New Zealand. His latest endeavour will be his second European campaign, where he will be competing in world triathlon competitions and French Grand Prix’s across Europe. Other notable achievements of Austin include winning 1st place at the Getaria Spanish series 2022 and placing 9th at the Elite male World triathlon New Plymouth Continental Cup 2022.