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.

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.

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.