Sales Director, HK & International (+852) 9437 2779
sales@harvest-info com
Chua Chew Huat
Sales Director, Asia Pacific (+65) 9863 7382
sales-sg@harvest-info com
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
Harvest Information Pte. Ltd. 531 Upper Cross Street,#04-16, Singapore 050531
AsiaFoodJournal
AsiaFoodJourna1
asia-food-journal-magazine
19 11 21 32 36 22 14
Cover Story: Insects and algae: Are they potent solutions for sustainable food production 23 Global Trends: Global consumer trends 2025: Strategies for evolving with consumers’ changing values and expectations 26 Feature Story: Enzymes: Pioneering sustainable nutrition with insect and algae 29 Feature Story: Insect oils: The next superfood revolution in sustainable nutrition
32 Feature Story: Insects as the future of protein: Exploring the potential of insect-based foods
36 Feature Story: Next-gen omega-3s: meeting evolving consumer needs in APAC with algaebased DHA innovations
39 Special Feature: Redefining impact: PepsiCo’s blueprint for a sustainable F&B future in APAC
45 Feature Story: Insect protein: The sustainable superfood revolutionising food, feed, and pharmaceuticals 49 Event Calendar
Asia International Coffee Conference (AICC)
pacprocess MEA 2024
Food Africa
Sustainable Foods Summit Asia
NEWS | Ingredients
Protein meets whole foods in new bar concept
Arla Foods Ingredients showcases “the ultimate highprotein whole food snack” at SupplySide West
Arla Foods Ingredients has launched a new concept for high-protein bars with a natural positioning.
Whey protein is notably absent from many wholefood bars, as it can react with the natural fruit sugars they commonly contain, causing hardening. The Essentials Bar demonstrates how manufacturers can overcome this challenge and meet three key needs: high protein content, a whole foods positioning and softness throughout shelf life.
Making its debut at SupplySide West, the new concept showcases Lacprodan® SoftBar. The whey protein ingredient enables high levels of high-quality protein to be packed into snack bars while maintaining soft texture. In the Essentials Bar it is combined with dairy calcium ingredient Capolac®, as well as dates and nuts for the ultimate wholefood snack.
Designed to inspire cleaner-label alternatives to the complex lists found on many bars, the recipe contains only ten ingredients, with no maltitol or added sugar. It meets US and EU standards for snack bars with a natural positioning, and opens up opportunities for
a range of on-pack claims, including high in protein and high in fiber.
Sarah Meyer, Head of Sales Development, Performance Nutrition, at Arla Foods Ingredients, said: “With the healthy snacking trend still on the rise, consumers want indulgent bars that provide balanced nutrition – including protein – but they also want simpler labels. The Essentials Bar pairs high-quality protein with the natural goodness of dates and nuts in a dream combination that has previously been difficult to achieve. It offers bar manufacturers exciting opportunities to create nutritionally optimized bars with cleaner labels, and to stand out in an increasingly crowded category.”
The ‘Essentials Bar’ is one of three concepts being showcased by Arla Foods Ingredients at the SupplySide West expo (30th to 31st October). Exhibiting at Booth #1565, the nutrition leader will also demonstrate how its Lacprodan® ISO.WaterShake can be used in holistic beverages that combine hydration with the nutritional benefits of whey protein.
Meanwhile, the ‘Whey better in seconds’ concept packs 21g of protein into a 100ml shot. The turnkey solution showcases the excellent amino acid profile of BLG (beta-lactoglobulin) ingredient Lacprodan® BLG-100, demonstrating its benefits for rapid protein delivery.
Planteneers puts focus on cost savings, clean label, and indulgence
At the upcoming fall trade shows PBWE in London and FiE in Frankfurt, Planteneers will be focusing on three key benefits: Cost savings, clean label, and indulgence.
As an example of cost-saving solutions, these plant-based experts are presenting a functional system for the production of a wide range of coldcut specialties, including plant-based alternatives to lyoner, fleischwurst, and salami. Another example is a system solution for marbled plant-based steaks with a fine fibrous structure.
The size, shape, and fat marbling of the final products can be adapted to specific consumer wishes. With these cost-optimized systems, manufacturers can offer affordable plant-based foods without compromising on quality, texture, or taste.
Authentic flavor experiences with the shortest possible ingredients lists remain a growth category, and more and more consumers are looking for clean-label plant-based foods. To address this demand, Planteneers is presenting wheatprotein-based systems that offer high protein content and exceptional functionality. They are especially effective at recreating the compact texture necessary for salami and other cured meat alternatives. Show visitors can check out the results with the plant-based salami and salami sticks that Planteneers is exhibiting at PBWE and FiE.
The cheddar-style snacks the company is presenting exemplify its clean label systems for alternatives to cheese and dairy products. These feature a high
seven percent protein content and in addition are enriched with micronutrients.
Aligned with the worldwide megatrend of indulgence, for its third focus area, Planteneers is showcasing meat, fish, dairy, and deli specialties. These include plant-based graved lax with elevated three percent protein content. For a sweet treat, the functional system for fermented cream desserts serves as a plant-based alternative to Petit-Suisse dessert, cream yogurt, or quark dessert. The indulgence experience contains 3.5 percent protein and has a very creamy mouthfeel. It can be mixed with various fruit preparations.
Indulgence, health, and convenience are addressed by a new concept for plant-based meal replacement drinks, which Planteneers developed together with sister company SternVitamin. Planteneers’ functional system creates the basis, with a high six percent protein content and 1.9 percent fiber content plus the necessary stabilizing ingredients for a pleasing mouthfeel and delicious taste. SternVitamin developed the micronutrient mix to fit, containing all the vitamins and minerals needed for the desired nutritional profile.
Healthy indulgence is also a feature of the plantbased chicken breast Planteneers is showing at FiE. It is made with mycoprotein, which contains all essential amino acids, and so delivers high protein quality. Its high fiber content is another plus. In addition to plant-based chicken breast, the functional system can also be used to produce plant-based breaded chicken fillets or nuggets.
Apart from chicken alternatives, Planteneers has also developed solutions for meatballs, burger patties, and schnitzels, as well as various cold cut options based on mycoprotein.
NEWS | Packaging
Honoring the past and shaping the future: Mattoni 1873 mineral water brand installs complete canning line from KHS
Once one of the most famous mineral waters in the world, Mattoni 1873 has since firmly arrived in the 21st century. What’s more, as the biggest distributor of non-alcoholic beverages in Central Europe, it’s shaping the future regarding circularity – also with the help of high-tech from KHS.
Karlovy Vary in the Czech Republic is one of the bestknown and most traditional spa towns in the world. The healing properties of its springs have been exploited since the 15th century. During its boom in the 19th and early 20th centuries, together with towns such as Baden-Baden in Germany and Montecatini Terme in Italy, what was then known as Carlsbad was a popular destination for the traveling and spa society of Europe. With their grand architecture and dazzling social and cultural events, these locations were key milestones in the early development of global tourism. It’s not without good reason, then, that in 2021, Karlovy Vary was made one of UNESCO’s eleven Great Spa Towns of Europe.
One of the spa’s most famous citizens was Heinrich Mattoni, who, in 1873, laid the foundations for the mineral water spring named after him when he purchased the little spa town of Kyselka situated around ten kilometers downstream on the River Ohře. Mattoni even had a separate railroad laid for the distribution of his water, and by 1898, he was
already selling approximately eight million bottles a year, all adorned with a label sporting the red eagle from his family coat of arms. The entrepreneur was subsequently made a peer by the Austrian emperor for his services.
Under the ownership of the Pasquale family from Italy since 1991, Mattoni 1873, as the brand is now called, is the largest distributor of soft drinks in Central Europe, with production sites in the Czech Republic, Hungary, Bulgaria, Austria and Serbia. The company attaches a great deal of importance to tradition: in Kyselka alone, three crumbling buildings have now been lovingly restored with great attention to detail and according to the guidelines regarding the preservation of historic monuments. One of them houses the Mattoni Museum. Another, Hotel Praha dating back to the 19th century, is now used as offices for the company’s IT department. In the same way that Mattoni 1873 has married old with new here, the enterprise presents itself in an extremely modern light while remaining loyal to its history, investing over €40 million in state-of-the-art technology for its various plants in the last three years alone.
Entrepreneur and NMWE president
The most recent acquisition is a turnkey canning line from KHS, on which mineral water is being filled into recyclable beverage cans for the very first time in the Czech Republic. Moreover, these are already made of around 70 percent recycled aluminum. “Our new, ultramodern system adds the final container category to our portfolio that has been lacking to
date,” smiles executive president and company founder Alessandro Pasquale. “We can now supply the market for non-alcoholic beverages with all styles of beverage packaging. And we’re now also in the position to supply our home market with beverages from the licensed Pepsi portfolio more easily, whose canned products we previously had to bring in from outside the country.” Pasquale not only runs the family firm; he’s also the president of Natural Mineral Waters Europe or NMWE. In this capacity he not only wishes to make the Czech beverage industry circular and sustainable but also that of the entire European Union.
In addition to an Innofill Can C can filler with an output of up to 20,000 containers per hour, the new KHS line includes a palletizer and a depalletizer, a blending system, a tunnel pasteurizer and two shrink packers with and without trays. “All told, up to twelve different formats and a huge variety of products are processed on our machines,” says Lubomir Neubauer, area sales manager for the Czech Republic and Slovakia at KHS. “We’ve thus configured the system so that it gives the customer maximum flexibility. The Innofill Can C especially that, unlike the high-performance Innofill Can DVD can filler most commonly used to date caters for the medium capacity range, is the perfect choice here.”
Protecting natural springs and cutting emissions
The bottling plant chiefly produces flavored mineral waters in the Mattoni Imuno, Essence, Multi, Black and Cedrata ranges, plus beverages from the Pepsi portfolio and by other licensed brands that previously also had to be imported to the Czech Republic from Poland, for example. In this respect, the new investment is also a mark of progress when it comes to sustainability – a principle that Mattoni 1873 has consistently committed to. Besides protecting its springs, whose crystal-clear purity is to be maintained for future generations, the beverage bottler is extremely intent on cutting its emissions. Over ten years ago, for example, it restored the railroad track originally built solely for the company and, in doing so, reconnected the Kyselka facility up to the Czech railroad network. Since then, up to 80,000 pallets of goods have been transported by freight train a year, with well over 20,000 journeys by truck in total saved as a result – good for both the environment and for the general situation on the roads.
In line with the credo of the boss, first and foremost the group focuses on circularity. “We’ve been aiming for full circularity of all of our beverage packaging for a long time now,” explains company spokeswoman Lutfia Volfová. “We use returnable glass bottles, for instance, and try to have our PET bottles and beverage cans recycled locally.” To this end, the bottler has founded the zálohujme.cz initiative that campaigns for the introduction of a nationwide deposit system
and of which Volfová is also spokesperson. “This measure would facilitate and promote container recycling, with the majority of the resources needed for manufacture of the primary raw materials, such as energy and water, and carbon emissions being saved.” Just like PET, recycled aluminum can be also perfectly reused as a material for beverage packaging, believes Volfová. “Before it can be fed back into the loop, however, we need to ensure an efficient return system.” In this respect, the initiative still has a way to go; at the moment, in the Czech Republic only three out of ten cans are collected.
Shared story of success
Mattoni 1873 and KHS have shared a bond for over 30 years now; since the Pasquales took the helm at the start of the 1990s, plenty of new equipment has been ordered from the Dortmund systems supplier –from a stretch blow molder for the plant in Moravia through Kisters packers in South Bohemia and a CombiKeg line for Poděbradka mineral water from Central Bohemia to a bottle washing machine for the Pepsi bottling plant in Prague. For many years, the two companies have also engaged in a regular close exchange of ideas and information on topics such as technological innovation, changes in consumer behavior, market developments and regulation.
Besides the trusting partnership between Mattoni 1873 and KHS and the positive response to comparable KHS reference projects on the market, the newcomer to the beverage can segment was primarily prompted to invest by the existence of a dedicated local KHS office, as Volfová states. “This allowed our specialists to actively communicate with the team at KHS on all levels at each phase in the project’s implementation. This was an extremely convincing argument for us – that our partners were able to react quickly and personally at all times without having to overcome any language barriers.” KHS’ local presence in the Czech Republic is assured by no fewer than 18 employees who are able to carry out layouting, installation, and general commissioning, among other work, independently.
Including all additional costs for conversions, expansion of their warehousing capacity and various connections, Mattoni 1873 has spent more than €8.2 million on the new system that’s been up and running in three-shift operation since 2023. “The market significance in Central Europe and the group’s strong growth require that we further expand and modernize our production capacities. In the past three years we’ve concentrated most heavily on the roots of our company, the Karlovy Vary region and our plant in Kyselka, where the majority of our capital has been invested,” says Alessandro Pasquale. Company founder Heinrich Mattoni surely would have approved.
• New Group CEO with extensive global grocery retail experience is set to join the company at the end of October 2024
• Acting CEO Rian du Toit to step back into his Group CFO role
Westfalia Fruit appoints Chris Bush as Group CEO
The Board of Hans Merensky Holdings (HMH) and Westfalia Fruit Group (Westfalia) announced today the appointment of Chris Bush to the post of Group CEO, effective 28 October, 2024. Mr Bush will take over from Acting Group CEO Rian du Toit who returns to his role as Group CFO.
Chris Bush, a graduate of Manchester Business School and INSEAD, is a highly experienced international CEO with almost 40 years of experience, working across grocery retail. He has led vastly complex multinational organisations, driving both growth and turnaround across various geographies. He has a strong track record in leading people and operations, at scale. Most recently he was Divisional CEO of DFI Retail Group, South East Asia (formerly Dairy Farm Group), directing DFI Retail’s 1.500 stores across 7 countries. Prior to joining DFI Retail Group, Chris worked at Tesco Plc for 32 years, leading large scale businesses in Asia, culminating in his position as the UK Managing Director. Throughout his career, Chris has lived and worked in Europe, the USA and Asia.
Announcing the appointment, HMH and Westfalia Fruit Group Chairman Dr. Khotso Mokhele said: “After an extensive global search process, the Board is delighted to welcome Mr. Bush as our new Group Chief Executive. Chris is a seasoned CEO with exceptional strategic capabilities, proven operational effectiveness, and strong experience in retail, as well as working across a breadth of different countries and cultures.”
Chris Bush said: “I am both honoured and delighted to be joining an organisation that is so clearly dedicated to innovation, product quality and sustainability. I am inspired by the company’s stated mission to lead the way in addressing climate change by following in the footsteps of the company’s founder, Dr. Hans Merensky, to do good and contribute to a better planet for future generations.”
Mr. Bush concluded: “I am excited to meet our talented team, our customers, communities and stakeholders around the world to listen and learn how together we can maximise our growth potential and build sustainable, long term success.”
The inaugural DaVinci Gourmet Barista Craft Championship 2024: Showcasinga artistry, craftsmanship, and crowning the next generation of coffee innovators
Bringing together 15 finalists from over 30 countries under the theme ‘United Through Coffee,’ the competition at FHA HoReCa Singapore includes a Winners’ Showcase (23 October 2024) and Global Finals (24 October 2024) that will culminate in the crowning of the first DaVinci Gourmet Barista Craft
Organised by DaVinci Gourmet, a global beverage solutions brand that’s part of taste and nutrition solutions company Kerry, the DaVinci Gourmet Barista Craft Championship 2024 is a trendsetter in the coffee world with its focus on the sensory experience of coffee. Unlike conventional contests that focus on classic brews, this first-of-its-kind competition provides a unique platform for the global coffee community to showcase artistry, talent, and craftsmanship while building connections. Going beyond traditional brewing skills, this competition emphasises the pairing of flavours while pushing the boundaries of coffee innovation, celebrating the fusion of art and science in coffee craft.
NEWS | Industry
As a trusted partner in the café industry, DaVinci Gourmet understands the deep passion and dedication that baristas bring to their craft. Competitors will be challenged to push the boundaries of flavour, technique, aroma, and presentation as they create coffee-inspired masterpieces that reflect the latest trends and innovations in the industry. Kerry’s taste technologies, integrated into the brand’s coffee syrups and sauces, elevate the coffee-drinking experience. Participants will embark on a sensory journey—taste, aroma, and aesthetics—presenting signature blends that reflect the essence of the unique coffee cultures from the participating countries.
United through coffee
The three-stage competition spans Asia Pacific, the Middle East, Africa, and Latin America. Under the theme ‘United Through Coffee’, the winning baristas from participating countries will compete at the global finals at FHA HoReCa 2024, Singapore.
The global finals will feature a Winners’ Showcase on 23 October 2024, followed by the finals on 24 October 2024, where one barista will be crowned champion. Up to USD6,000 in cash and other prizes will be awarded to the top three winners, with the champion also receiving a full-sponsored coffee experience trip.
Since its launch in August 2024, this worldwide competition has crowned 15 baristas from 30 participating countries that includes the Philippines, India, Indonesia, Singapore, Turkey and more. These champions will compete for the prestigious title of DaVinci Gourmet’s Barista Craft Champion 2024, showcasing their expertise through practical tests, latte art, and signature coffee presentations.
“At DaVinci Gourmet, the Barista Craft Championship celebrates coffee as a universal language, uniting baristas from participating countries under the theme ‘United Through Coffee.’ It’s our way of honouring the unique flavours, techniques, and traditions that make coffee such a powerful connector while showcasing the incredible craftsmanship of baristas worldwide.” says Eloise Dubuisson, General Manager, Foodservice Brands, Kerry Asia Pacific, Middle East & Africa
Participation reach & creations
The DaVinci Gourmet Barista Craft Championship 2024 saw enthusiastic participation, with over 780 online submissions from around the world. From these, more than 110 competed in national finals. The competition’s reach included Singapore’s 7 finalist contenders, while the Middle East drew an impressive 136 entries, narrowing down to 10 finalists from Dubai, Saudi Arabia, and beyond.
Their creations embody the sensory experience of coffee through the pairing of flavours, beyond just
coffee skills, with contest entries such as Mango Sticky Rice that pairs DaVinci Gourmet’s Pandan Sauce and Coconut Syrup with espresso, mango puree and then mixed, steamed and nitro-charged, resulting in an award-winning brew; and Whispers of the Dune, a drink inspired by the Middle Eastern spice trade routes, features DaVinci Gourmet’s Green Apple Campagna, Classic Vanilla Syrup, and Spiced Chai with espresso, finished with a sophisticated garnish of a half-sphere isomalt encasing cardamom and star anise. Another highlight includes Pantai Batu Hitam, a drink inspired by the natural beauty and allure of Kuantan’s coastal attractions. Named after the beach known for its striking black stones against the vibrant blue sea, this visually bold and captivating drink prepared with DaVinci Gourmet’s Black Tea Concentrate, espresso, and toasted black sesame infused oat milk, reflects the unique character of Pantai Batu Hitam.
NEWS | Automation
OnRobot and ProPal Robotics bring off-the-shelf collaborative robotic palletiser to Singapore
OnRobot, a world-leading turnkey provider for collaborative robot (cobot) applications, has partnered with advanced automation technologies company ProPal Robotics to introduce an off-theshelf collaborative palletiser for SMEs in Singapore.
Powered by D:PLOY from OnRobot, a platform solution that provides same-day installation, requires no programming, and can be re-deployed within minutes, the introduction of ProPal20 and ProPal20L marks a groundbreaking advancement in the robotics industry.
Challenges for SMEs in Singapore
In Singapore, 99 percent of enterprises are SMEs (i.e., Small & Medium Enterprises with operating receipts not more than $100 million or employment of less than 200 workers).
ManpowerGroup Singapore also cites that 79% of local organisations are struggling to find and hire skilled talent in 2024, while 86 percent of hiring leaders find it challenging to compete for talent against multinational corporations.
By 2030, one in four citizens will be aged 65 and older; to tackle this challenge, the government will raise retirement and re-employment age. In 2026, the retirement age will be raised from 63 to 64, while the re-employment age will rise from 68 to 69.
However, James Taylor, Chief Operating Officer (COO) of OnRobot argues that with the advancements in robot technology, automation can address these
challenges. “While robotics is the most logical solution, there are still barriers to deploying robotics as it can be a time-consuming and costly endeavor for SMEs, who often lack the capital, programming skills and scale to justify the investment.”
Robotic palletisation solution with no programming required
Palletising – the logistics process of stacking goods on top of a pallet to consolidate the load, maximising warehouse space, and making it easier to transport goods is crucial for modern manufacturing and logistics.
“Traditionally palletising is carried out by manual labour due to the high mix nature of production lines with one line often catering to different box sizes. This makes automation costly and difficult as programming and re-programming is timeconsuming and requires external technical expertise,” says James.
The robotic solutions, built by ProPal Robotics and powered by D:PLOY, address these challenges as an industry-first off-the-shelf palletising solution that can be installed within just one day.
“Thanks to D:PLOY, the ProPal20 allows operators with no programming skills to make their own modifications to the application. Switching between box types can sizes on the same line can be completed within minutes, keeping the production line moving with no disruptions,” says James.
This palletiser automates and optimises the process of transferring, loading and stacking cases of goods of up to 12kg onto the pallet with a cycle time of up to 8 boxes per minute.
The solution includes a JAKA Zu20 cobot, a 20kg payload robot for safe industrial tasks such as material handling and assembly, paired with the OnRobot VGP20 gripper for efficient picking and packaging. It is controlled by the OR:BASE controller – a modular compute box with power and internet connectivity – and operated through D:PLOY software to simplify programming and workflow optimisation.
Winning partnership that makes automation accessible to all
OnRobot provides end-of-arm tooling and sensors to all major collaborative robot brands, from two and three-finger grippers to sanders, vacuum, polishers, vision sensors, and more. OnRobot provides solutions for a broad range of applications and tasks.
With D:PLOY, automation is simplified to provide companies with a flexible, easy, and affordable entry point into robotic automation. “Complete applications can be deployed in just a few hours, saving up to 90% on deployment and re-deployment time compared to conventional solutions up until now. No programming is required, and operators can make changes easily on the factory floor,” says James.
ProPal Robotics is a Singapore-based company with strong engineering and automation experience. Having developed turnkey solutions and being very familiar with the needs of SMEs in Singapore and developed this affordable, installation-ready solution to benefit SMEs who have been inhibited by the high
Automation |NEWS
investment and maintenance cost of automation and lack of programming expertise.
Sales Manager for ProPal Robotics, Charles Toh, believes that the launch of the ProPal20 and ProPal20L in conjunction with OnRobot’s D:PLOY will reduce the barriers to entry – particularly for SMEs.
“OnRobot have the resources to maintain and continually improve the software, and the customer is empowered to use the system flexibly.”
James seconds the strength of the partnership on local shores, saying, “OnRobot and ProPal Robotics investment in Singapore aims to enable SME manufacturers that are currently facing workforce challenges and require a cost-effective solution for high mix palletising applications.”
He shares that OnRobot’s partnership with ProPal Robotics delivers a unique advantage to the local market. “We partner with local companies who can best serve the local market; this is our tried-andtrusted global model.”
“Together with ProPal Robotics, we believe that this solution will be well received and that it will shake up the industry as we know it,” concludes James.
NEWS | Processing
Whole Asparagopsis seaweed much more effective than bromoform alone in reducing cattle methane emissions, study finds
CH4 Global’s approach to methane reduction in cattle validated by peer-reviewed research
A new study has found that using whole Asparagopsis seaweed as a cattle feed additive is significantly more effective at reducing methane emissions than using bromoform, the aquatic plant’s primary active compound, on its own. The study provides strong validation for the approach taken by CH4 Global, a company that is scaling commercial production and distribution of an Asparagopsis-based feed additive as a natural solution for shrinking the climate impact of cattle farming.
The peer-reviewed, in vitro study, published in Animal Feed Science and Technology, compared the methane reduction potential of whole Asparagopsis armata seaweed to pure bromoform when used as feed additives for cattle. The results showed that the whole, dried seaweed reduced methane emissions by 95.6 per cent when included at 0.5 per cent of the diet, compared to a 59.6 per cent reduction from an equivalent dose of bromoform. This suggests that while bromoform is the primary active compound in Asparagopsis responsible for methane reduction, other bioactive compounds in the seaweed play a significant role, accounting for approximately 40 per cent of the total reduction effect.
“Our findings demonstrate the superior efficacy of whole Asparagopsis seaweed compared to isolated bromoform in mitigating methane emissions from cattle,” said Dr Eslam K. Ahmed of Obihiro University of Agriculture and Veterinary Medicine, Japan, the study’s lead researcher.
“This reinforces the value of harnessing the full
spectrum of bioactive compounds naturally present in the seaweed to reduce enteric methane.” CH4 Global’s flagship product, Methane TamerTM, uses whole dried Asparagopsis seaweed to sharply reduce enteric methane emissions in cattle. CH4 Global CEO Steve Meller said the new study underscored the importance of the company’s approach, particularly as beef and dairy producers considered different options – some of which relied solely on bromoform or synthetic chemicals – to shrink their carbon footprints.
“The results of this study have important implications as CH4 Global continues scaling Methane Tamer for our commercial partners,” Dr Meller said.
“Not only do they validate the performance advantage of whole natural Asparagopsis over synthetic compounds, but they also underscore the cost-effectiveness of our solution. Using whole Asparagopsis allows us to achieve superior methane reduction with a lower dose, making Methane Tamer an economically viable option for farmers.”
Methane is a potent greenhouse gas with more than 80 times the warming potential of carbon dioxide over a 20year period. With livestock farming, particularly cattle and sheep production, responsible for at least 30 per cent of human-driven methane emissions globally, solutions like the one offered by CH4 Global are critical in the fight against climate change.
The full study, The anti-methanogenic efficacy of Asparagopsis armata: Could it be attributable solely to its bromoform content? is available at https://doi.org/10.1016/j. anifeedsci.2024.116118.
The study was the result of collaborative research work between CH4 Global and Dr Ahmed’s laboratory.
Cargill launches new cocoa production line in Indonesia to meet growing Asian consumers’ demand for indulgent foods
As Asia’s demand for rich, flavorful, and innovative indulgent food and beverages continues to grow, Cargill announced the launch of a new cocoa production line at its cocoa processing plant in Gresik, Indonesia.
Francesca Kleemans, Managing Director of Cargill’s Food Solutions Southeast Asia, revealed, “When it comes to bakery, chocolate confectionery and ice cream, as well as the indulgent café-style beverages in foodservice, cocoa and chocolate have always been one of the most popular ingredients. Cargill expects high growth in these indulgence categories in coming years, driven by consumer demand for multi-sensorial experiences, healthy indulgence, and conscious consumption.”
According to Cargill’s 2024 proprietary TrendTracker® study, APAC consumers have a strong and growing appetite for novelty and experimentation, seeking foods with unique tastes, flavors, and textures. At the same time, consumers are also increasingly putting more focus on holistic health, and seeking products that reflect their personal values. Complementing an existing cocoa production line in the Gresik facility, the new line enables the production of specialty cocoa solutions with a higher degree of customization, allowing the plant to produce cocoa powders and cocoa liquors with unique flavor and sensory profiles for different consumers’ needs in Asia.
“I am delighted to unveil this investment by Cargill that resets the industry standards for cocoa & chocolate competitiveness and innovation, aiming to meet the needs of Asia’s most demanding customers and consumers. Through our new capabilities in Gresik, we are looking forward to co-creating with our customers in Asia. Leveraging the latest manufacturing technology and advanced R&D, the new line enables breakthrough innovation and unparalleled speed to market. At a time where global supply chains are experiencing tremendous challenges, near-shoring strategies are critical for our customers to maintain availability and competitiveness. This is where we are able to add value and support customers through our “Asia for Asia” solutions,” added Francesca.
• Gerkens® Max80 cocoa powder delivers dark brown color with a chocolatey flavor profile
• Gerkens® Max78 cocoa powder delivers a deep brown color, strong cocoa notes with subtle roasted tones
• Cargill® AFB10 cocoa liquor with tropical fruity flavor
• Cargill® ASA00 cocoa liquor with bittersweet chocolate flavor
• Cargill® ASM00 cocoa liquor, providing roasted flavor with a hint of fruit
In recent years, Cargill has been doubling down on its efforts to become a go-to partner for growth and innovation to food manufacturing, foodservice, and retail customers. Harnessing its end-to-end supply chain expertise, Cargill is strengthening its capabilities to bring complete value-added solutions for bakery, ice cream, and chocolate confectionery categories through investments in its Gresik facility, which is an important hub for Cargill’s cocoa innovation and production in Asia. The company is now able to leverage the combined capabilities of the new production line and the Cargill Cocoa Development Centre which was also opened in Gresik last November.
As one of the industry’s most comprehensive food solutions providers, Cargill’s portfolio extends beyond cocoa & chocolate to also include specialty fats, sweeteners, and many others. Boosted by its stateof-the-art 16 production sites across the region and innovation facilities in Singapore, Malaysia, China, India, and Indonesia, Cargill is solidifying its ability to offer comprehensive “Asia for Asia” solutions – from sourcing, market insights, production, and innovation – to serve customers in Asia and beyond.
COVER STORY
Insects and algae:
Are
they potent solutions for sustainable food production?
By Cath Isabedra
As the global population edges toward 10 billion by 2050, the food industry faces a significant challenge: how to sustainably feed more people without depleting our planet’s finite resources. Conventional food production methods are reaching their ecological limits, with land, water, and energy usage under strain. This is where
insects and algae come into the spotlight— not as novelty ingredients but as practical solutions to a looming crisis. They offer a way forward for food technicians and manufacturers, who must rethink traditional ingredients and processes to ensure the industry’s future viability.
Cover Story
Rethinking protein: Why insects?
Protein demand is skyrocketing, but our reliance on animal-based protein is unsustainable. Livestock production is responsible for significant greenhouse gas emissions, water usage, and land degradation. The UN’s Food and Agriculture Organization (FAO) reports that the livestock sector alone accounts for about 14.5% of global greenhouse gas emissions. It’s clear that alternative sources of protein are needed, and insects are one of the most viable candidates.
Insects are nutritionally rich, packed with essential amino acids, healthy fats, and micronutrients. What sets them apart is their ability to convert feed into protein with remarkable efficiency. For example, crickets require about 12 times less feed than cattle to produce the same amount of protein. Moreover, insects can be reared on organic waste, transforming food scraps into valuable proteins. This process fits seamlessly into a circular economy, where waste becomes a resource. By integrating insects into food production, manufacturers can drastically reduce their environmental impact while maintaining the high nutritional standards expected in food products.
However, it’s not just about sustainability. There’s also the question of functionality. Insect proteins possess unique characteristics that can improve food products. They act as natural emulsifiers, stabilizing products like mayonnaise and sauces without the need for synthetic additives. Recent studies indicate that insects contain bioactive peptides that promote gut health and even have antimicrobial properties, offering manufacturers a way to enhance their products’ nutritional and functional value.
Algae: A nutrient powerhouse and functional ingredient
Algae—both microalgae (such as spirulina and chlorella) and macroalgae (such as seaweed)—offer another dimension to sustainable food processing. Algae’s appeal isn’t just environmental. They require no arable land and can be cultivated in saline or wastewater, making them incredibly resourceefficient. More than that, algae are rich in omega-3 fatty acids, antioxidants, vitamins, and minerals, positioning them as nutritional powerhouses.
For food manufacturers, the potential of algae goes beyond nutrition. Algal extracts like alginates and carrageenan are already used as natural thickeners and stabilizers in dairy alternatives, plant-based meats, and other processed foods. In addition, algae have a role to play in fortifying products. Algae’s dense nutrient profile allows minimal ingredient input with maximum health benefits, helping food companies meet the growing demand for functional foods without compromising product quality.
Potential applications don’t stop with processed foods. Algae-derived proteins have already been incorporated into beverages, protein bars, and snacks, providing a clean-label alternative to synthetic additives or heavily processed plant-based ingredients like soy or wheat gluten. A study published in Algal Research emphasized that microalgae proteins offer better digestibility and amino acid composition than conventional plant proteins, making them an ideal candidate for health-conscious and environmentally aware consumers.
The growing necessity for sustainable alternatives
So why is this conversation necessary right now?
The food industry is at a turning point. The pressure to innovate sustainably is mounting from both consumers and regulators. As governments globally set stricter emissions and sustainability targets, the industry must act to reduce its environmental footprint. Insects and algae offer practical, scalable solutions that can be integrated into existing food systems without requiring massive infrastructure changes.
Consumer preferences are evolving. There is growing demand for clean-label, high-protein, and nutritionally rich products. Research published in Frontiers in Nutrition highlights that consumers are increasingly seeking out foods that align with environmental values, and they are open to trying new protein sources if they meet these expectations. By incorporating insects and algae into product lines, manufacturers meet these demands and stay ahead of market trends.
Overcoming consumer hesitation: Making insect and algae-based foods palatable
Of course, this shift isn’t without its challenges. For many consumers, the “yuck factor” remains a hurdle for insect-based foods. However, with strategic processing and product development, this barrier can be overcome.
Neutralizing taste and texture
For insects, processing methods such as grinding, fermenting, or hydrolyzing can help neutralize their natural flavor and texture. Insect proteins can be integrated into foods in powder form, making them
nearly indistinguishable from conventional protein powders used in products like protein bars, shakes, or baked goods. For example, cricket powder has already been successfully used in snack bars and pasta, where the flavor is masked by spices or sauces, making the product more palatable for consumers unfamiliar with insect-based foods.
In the case of algae, microalgae like spirulina or chlorella are known for their strong, sometimes “earthy” or “marine” flavor. By using extracts or partially defatted algae, manufacturers can reduce these overpowering tastes. Additionally, blending algae proteins with more neutral-tasting ingredients or incorporating them into flavored beverages and smoothies can help balance the flavor, making the product more accessible to mainstream consumers.
Product familiarity and format
Consumers are more likely to try new ingredients when incorporated into familiar food formats. Instead of marketing whole insects or algae in raw form, manufacturers can focus on integrating these ingredients into widely accepted products. For instance, insect flour can be incorporated into protein-rich snacks, baked goods, or pasta, where insects’ visual and textural cues are no longer present.
Similarly, algae can be used in dairy alternatives, plant-based meat products, and even in condiments and sauces, where its emulsifying properties enhance the texture and mouthfeel. A recent study published in Innovative Food Science & Emerging Technologies found that algae’s thickening ability in plant-based dairy products improved their creaminess and texture, helping these products compete with traditional dairy offerings.
Flavor pairing and ingredient synergy
Flavor innovation is a key strategy for enhancing the palatability of insect and algae-based foods. By pairing these ingredients with strong, complementary
Cover Story
flavors, manufacturers can mask any off-putting notes. For example, insect-based snacks can be seasoned with bold flavors like chili, lime, or barbecue, which are familiar to consumers and help reduce any hesitation around the taste of insects.
Algae-based ingredients, particularly those used in plant-based meat analogs, can be combined with umami-rich flavors like mushrooms, soy, or seaweed, creating a savory taste that aligns with the consumer’s expectations. By leveraging the natural properties of algae to enhance umami, manufacturers can create more flavorful and appealing plant-based products.
Transparent branding and education
Marketing plays a significant role in consumer acceptance. Brands that emphasize the health benefits, sustainability, and ethical considerations of insect and algae-based products find success in positioning these foods as premium, environmentally conscious choices. Clear and honest labeling, along with educational campaigns, can help shift the perception of these ingredients from “weird” to “innovative.”
For example, brands like Chirps Chips and Exo Protein market their insect-based snacks not as novelties but as healthy, high-protein alternatives to traditional products. Similarly, algae-based companies like Algama focus on their products’ environmental and nutritional advantages, framing them as forwardthinking solutions to modern food challenges.
On the regulatory front, progress is being made. The European Food Safety Authority’s (EFSA) recent approval of mealworms for human consumption is a significant step toward normalizing insects as food ingredients. Algae, already recognized as Generally Recognized as Safe (GRAS) in many markets, faces fewer hurdles, but consistency in nutrient profiles remains a challenge. Further research is needed to standardize production processes and ensure that algae products meet both food safety standards and nutritional expectations.
A call to innovate
The conversation around insects and algae as food ingredients is not just theoretical—it is vital for the future of food. Manufacturers and food technicians are at the heart of this transformation, with the potential to innovate products that are not only sustainable but also functional and nutritionally superior. Whether it’s the gut-health benefits of insect peptides or the fortification potential of microalgae, these ingredients offer real, measurable advantages.
The industry can take a proactive role in addressing both global food security and environmental sustainability. The time to innovate is now. Food technicians and manufacturers are encouraged to explore these ingredients further, experiment with their unique properties, and drive the conversation forward, making sustainable and nutritionally enhanced foods the new norm.
References:
• FAO Report on Insect Protein – FAO: Edible Insects
• Journal of Insects as Food and Feed – Efficiency of Insects as a Sustainable Protein Source
• Algal Research Journal – Microalgae as a Sustainable Protein Source
• Critical Reviews in Food Science and Nutrition –Nutritional Value of Algae
• Frontiers in Nutrition – Consumer Acceptance of Novel Proteins
• Journal of Functional Foods – Algae in Functional Foods
GLOBAL TRENDS
Global consumer trends 2025: Strategies for evolving with consumers’ changing values and expectations
Words by Nozomi Hariya, Consultant at Euromonitor International
The evolution of technology, inflation, climate change, global conflicts and the economic landscape are just a few factors that have slowly but surely led to shifts in what consumers value and place importance on in today’s post-pandemic world.
Euromonitor International’s 2025 Global Consumer Trends report reveals emerging insights into consumers’ values and shopping motivations for the year ahead. Among the five global consumer trends unveiled in the report, the trends ‘Healthspan Plans’ and ‘Wiser Wallets’, are particularly impactful to the food and drink industry, underscoring the need for food and drink players to tailor their business strategies in line with consumers changing expectations.
Healthspan plans: Innovating for lifelong wellness
Consumers are on their longevity journeys, making behavioural changes now for the betterment of their future selves. The goal: live healthier for longer. According to Euromonitor’s Voice of the Consumer: Lifestyles Survey, fielded January to February 2024 (n=40,236), 52 percentof global consumers believe that they’ll be healthier in the next five years than they are now.
Euromonitor International refers to this trend as ‘Healthspan Plans’, where consumers not only want to live longer (lifespan); but want to feel better for longer (healthspan). Their desire for longevity shapes their current wellness choices. These consumers are proactive in their search for preventative, specialized solutions and products with proven efficacy to help mitigate or alleviate specific concerns.
This trend is especially important for Asia Pacific, given the region is rapidly ageing. The region which already has the highest number of people aged over 65 years-old and the population of age 65 and over, is expected to grow further by 69 percent rom 2024 to 2040 according to Euromonitor’s Economies & Consumers industry data.
Recognising this huge growth potential, a number of players in the Food and Drinks industry have already begun to cater to increasing consumer needs for healthy ageing. For instance, Danone, one of the leading dairy companies globally, is offering Ganmai brand, powder milk products targeting consumers aged 40 and above, in China. The brand name means daring to take a step out, advocating the spirit of taking up challenges and accepting new things.
Looking ahead, growth opportunities for this trend
exist beyond traditional health categories, such as personalized nutrition, which has been gradually gaining traction in Asia Pacific. For instance, in partnership with health-tech companies Metagen and Cykinso, Calbee Inc, one of the major packaged food players in Japan, launched a subscription service called Body Granola in 2023. The subscription service offers personalized muesli and granola tailored to their gut environment.
With tech integrations like AI continuing to refine accuracy and expand tracking capabilities to include indicators like mobility patterns and stress levels, personalised and data-driven solutions through either in-house capabilities or strategic partnerships is important for the companies to success in 2024 and beyond.
Wiser Wallets: Spending strategically becomes the norm for consumers
While global inflation eases to 4.2 percent in 2025, 72 percent of global consumers were still concerned about the rising cost of everyday items and 44 percent of consumers felt financially secure according to Euromonitor’s Voice of the Consumer: Lifestyles Survey, fielded January to February 2024 (n=40,236). Due to the prolonged economic uncertainties, those temporary shifts to relieve financial strain seen until 2023 have become embedded into consumption habits, and now created new spending norms, a trend which Euromonitor International refers to as ‘Wiser Wallets’.
These consumers are not simply chasing the best deals for instant gratification, which was seen in 2023. Purchase decisions have become more strategic
and intentional. People now weigh the worth of their purchases against their priorities—both in terms of current needs and future demands. In fact, 57 percent of global consumers extensively researched products or services and only 18 percent said they often made impulse purchases according to Euromonitor’s Voice of the Consumer: Lifestyles Survey, fielded January to February 2024 (n=40,236).
While private label brands across several consumer goods sectors saw some of the largest retail sales gains compared with other category players in recent years, premium brands in some categories such as premium lager performed well even in volume terms in 2024. This also shows that cost-effective options aren’t always the preferred choice for “Wiser Wallets’ consumer.
Looking ahead, brands need to capture these consumer needs and demonstrate credible added value in order to gain from this trend. However, this does not necessarily mean a new product development, with 59 percent of professionals said their company plans to improve existing product or service portfolios to drive growth in the next five years according to Euromonitor’s Voice of the Industry Survey, fielded September 2024 (n=819).
One successful case of leveraging their existing brand portfolio is ‘Premium Ghana’, from Lotte Co Ltd. The company expanded its existing brand, ’Ghana’, one of the leading chocolate brands in South Korea and Japan, to launch ‘Premium Ghana’ with the concept of affordable premium to offer chocolate tastes like those from speciality shops in 2021 in Japan and later in South Korea. Despite its higher unit price than the regular one, the products have been performing well as the company successfully catered to consumers’ needs for ‘Superior taste’, which ranks as the third top food and drink feature Asian consumers are willing to pay more.
As the world’s most diverse region, health is the top priority for consumers in many countries in Asia. Asian consumers are becoming more diligent in researching products before purchasing, driven by a strong desire to avoid mistakes. For long-established brands, consumers have a high level of trust in the taste and quality, making strategies that leverage the recognition of existing brands is effective when introducing new brands, as seen in the example of Premium Ghana. Additionally, for new brands, it is important to provide extensive information about the product through websites and social media so that consumers can conduct their research and feel confident in their choices.
KERRY
Enzymes: Pioneering sustainable nutrition with insects and algae
The urgency to feed a growing population sustainably is driving the food industry toward alternative protein sources, including insects and algae. While these ingredients might seem unconventional to some, enzyme technology is unlocking their potential, making them more nutritious, palatable, and sustainable.
Enzymes in alternative protein production
Enzymes are natural catalysts that facilitate biochemical reactions, improving food processing efficiency, flavour, and nutrition. Their importance is magnified in alternative proteins, especially with insects and algae. Didier Chanove, Business Development Director of Plant Proteins & Technology Innovation at Kerry Asia Pacific, Middle East & Africa, explains: “Kerry’s enzymes enhance digestibility, control hydrolysis profiles, modify flavor, and the amino acid profile of a range of different proteins, making them more nutritious and sustainable.”
By breaking down proteins into simpler forms, enzymes help increase the digestibility of insect and algaebased products. They can modify textures and enhance flavours, turning what might be considered an acquired taste into a more universally appealing one. However, the real potential lies in these enzymes’ nutritional boost, increasing the bioavailability of essential amino acids and creating a more balanced protein profile.
Precision fermentation is a powerful tool that Kerry Group is leveraging to advance the production of insect proteins and other alternative ingredients. By using fermentation to modify proteins and tailor enzymes to specific food applications, the possibilities are nearly limitless.
“Kerry leverages precision fermentation to modify proteins directly and to create tailored enzymes to impact texture, taste, and functionality,” Chanove shares.
Imagine a future where precision fermentation not only creates more appealing insect-based products but also drives down production costs, making these sustainable proteins more accessible. This technology could make it easier for traditional protein consumers to transition to alternatives, bridging a significant gap in global nutrition needs.
Reducing food waste: From bakery to bugs
Food waste is a growing global concern, with nearly a third of all food produced never reaching a plate. Enzymes can be part of the solution.
They extend shelf life, maintain texture, and prevent spoilage across various products. Chanove notes, “Enzymes extend shelf life and improve texture in bakery and meat products, reducing spoilage and waste during storage and distribution.”
This waste-reducing potential is just as impactful for insect-based foods. Insects are already efficient to produce, requiring fewer resources than traditional livestock. When paired with enzyme technologies that enhance their nutritional yield and preserve their quality, insect-based foods could contribute to a significant reduction in global food waste.
Consumer perceptions: Overcoming the “yuck factor”
Despite all the benefits, the adoption of enzymemodified and genetically engineered foods is often met with skepticism. Chanove acknowledges, “Modern biotechnology is widely accepted in the food, beverage, and pharma industries as a sustainable, economical, and efficient way to improve nutrition, texture, and taste while reducing waste and increasing process throughput.” Yet, consumer education remains crucial.
The so-called “yuck factor” often associated with insect-based foods can be reduced by using enzymes to modify these proteins in a way that makes them more familiar in taste and texture. Imagine enjoying a burger patty enriched with insect protein that tastes just as good as a traditional beef burger, if not better. The challenge is changing the narrative around these foods, positioning them as innovative and beneficial rather than strange or unappetising.
Feature Story
Navigating the regulatory landscape
Regulations are a vital part of bringing enzymeenhanced alternative proteins to market. Kerry works closely with regulatory bodies to ensure compliance and advocates for science-based guidelines that allow for sustainable innovations. Chanove explains, “All commercialized solutions are fully compliant with local regulations, and our globally led regulatory teams continue to ensure compliance as we continue to innovate.”
These efforts are crucial to building consumer trust, as transparency and safety are major concerns when it comes to food innovation.
How can the industry better communicate these efforts?
Engaging consumers with clear, science-backed information could play a significant role in accelerating acceptance and adoption.
Enzymes in sustainable food systems
Enzyme technologies are poised to redefine sustainable food production. Enzymes minimise the environmental footprint of food production by increasing the yield of insect and algae proteins while reducing water and energy consumption. Chanove emphasises, “Enzyme technologies are hugely impactful in reducing the environmental footprint of alternative protein production. Enzymes do this by increasing efficiency and lowering energy and water usage.”
Enzymes could become the backbone of a new era in food innovation—one that’s not just about feeding people but doing so responsibly and deliciously. As Kerry continues to explore advancements like enzyme customisation and microbial fermentation, the potential for sustainable food solutions becomes even more promising.
Sparking conversations on sustainable food
Enzymes offer more than just a way to process alternative proteins; they represent a path toward sustainable, nutritious, and accessible food systems.
The conversation now turns to consumers, policymakers, and industry leaders: How can we collaborate to break down barriers, embrace these innovations, and redefine what we consider “normal” food? Can insects, algae, and enzymes really become the ingredients of a better tomorrow?
The potential is there, but the change starts with the conversations we have today.
With insights from Didier Chanove, Business Development Director, Plant Proteins & Technology Innovation, Kerry Asia Pacific, Middle East & Africa.
JR UNIQUE FOODS
Insect oils: The next superfood revolution in sustainable nutrition
Global food systems are under immense pressure to find sustainable, nutrient-dense ingredients as traditional resources become strained. One innovative solution emerging in the food and beverage industry is insect oils, which offer a rich source of omega-3s and essential fatty acids while having a smaller environmental footprint than conventional crops.
As the search for sustainable alternatives continues, insect oils are becoming a viable option, addressing both nutrition and environmental challenges.
Feature Story
Why insect oils could be the answer to health and sustainability
Insect oils present a unique opportunity to enhance resilience to financial hardship while contributing to local and global social well-being.
As Graeme Lee Rose, founder and managing director of JR Unique Foods, explains, “Alternative income sources, like insect rearing, can enhance resilience to financial hardship, contributing to social well-being at both local and global scales.”
Beyond sustainability, these oils are rich in unsaturated fatty acids like -linolenic and linoleic acids, essential for the body’s normal functioning. Despite the growing body of research around insect-based proteins, the potential of their oils is only beginning to be explored.
Changing the way food is made: How insect oils could enhance your pantry
Insect oils are no longer a novelty. Imagine using a cooking oil or salad dressing that not only boosts your meal’s nutritional value but also supports a sustainable food system.
Rose shares, “Edible insects have been recognized as another potential source of essential fatty acids. We are only scratching the surface of the possibilities for these incredible oils.”
These oils can be used to fortify everyday foods, adding omega-3s and essential fatty acids that
typically come from fish or flaxseed without the environmental burden. With product innovations like JR Unique Foods’ new dropper bottle for easy application, this superfood could become a staple in more households.
Introducing insect oils in mainstream foods could revolutionize the global food supply chain. By reducing reliance on resource-heavy crops like soy and palm oil, insect oils can significantly cut down deforestation rates and lower greenhouse gas emissions. “Innovation fuels our business expansion by unlocking new market opportunities. It also enables us to diversify and reach different customer groups,” says Rose.
Despite initial consumer aversion in Western markets, JR Unique Foods remains committed to changing perceptions. “Many Western consumers find the idea of eating insect products new and scary,” Rose acknowledges. “By adding insect oils as an ingredient to conventional foods, we can overcome this aversion and introduce this new superfood to the mainstream market. When the insect is no longer visible, the perception of the product changes.”
Functional beverages with insect oils: Setting industry standards with certifications
JR Unique Foods is exploring new product categories, including functional beverages. The inclusion of insect oils in health drinks and supplements aligns with the growing market demand for wellness-focused products. Given the high nutrient density of insect oils, they can enhance these beverages with essential fatty acids and improve overall nutrition.
The company’s production facility meets stringent international safety and quality standards, ensuring that consumers can trust the products they buy.
“Our factory is certified with HACCP and GHP,” Rose emphasizes.
“It is also a USFDA-registered facility. International food safety controls are in place to minimize food safety risks and to give consumers confidence in our products.”
Embracing a sustainable future in food
Insect oils are more than just another ingredient—they represent a movement toward a healthier and more sustainable food system. By focusing on innovation, ethical sourcing, and consumer education, JR Unique Foods is actively shaping a future where sustainable superfoods become the norm. The potential of insect oils remains vast, offering consumers a simple way to make a positive impact through their dietary choices.
Are you ready to explore the possibilities of this sustainable ingredient in your daily meals?
With insights from Graeme Lee Rose. He is the founder and managing director of JR Unique Foods and the Thailand Unique brand. He hails from the UK and has resided in Thailand for more than twenty-five years.
ALL THINGS BUGS
Insects as the future of protein: Exploring the potential of insect-based foods
Sustainability has become a buzzword in the food and beverage industry, but very few solutions are as promising—and as misunderstood—as insect-based proteins. Dr. Aaron T. Dossey, founder of All Things Bugs LLC (the world’s first wholesaler of insect-based ingredients), Ph.D. in Biomedical Science, Biochemistry and Molecular Biology and author of “ Insects as Sustainable Food Ingredients ,” has been leading this movement, advocating for the untapped potential of insects as a cleaner, safer, and more sustainable source of protein.
In this interview, Dr. Dossey delves into why insect-based proteins are not just a fringe idea but a game-changer for businesses looking to future-proof their supply chains, reduce environmental impact, and meet consumer demand for healthier food options as they seek investors to scale.
A nutritional powerhouse hidden in plain sight
When most people think of protein sources, their minds jump to meat, poultry, or perhaps plant-based options like soy. But insects? That’s where many pause. Yet, as Dr. Dossey points out, insects are far more nutrient-dense than people realize. “Insects are animals, so they contain all the essential amino acids that you’d expect from other animal-based proteins,” he explains. The difference is, insects have a lower saturated fat content and are packed with hearthealthy Omega-3 and Omega-6 fatty acids.
What’s more, insects offer a digestible and bioavailable source of iron—a critical nutrient often lacking in diets, particularly in developing regions. “Research has shown that several mass-produced edible insect species contain iron that the body can absorb better than from other sources,” says Dr. Dossey. This nutrient efficiency, combined with a low environmental footprint, makes insects a standout option for both health-conscious consumers and businesses looking to diversify their product lines.
Insects also bring benefits that go beyond basic nutrition. Gut health, for instance, is an area where insect-based foods excel. Studies have shown that consuming insects can lead to positive biomarkers for gut health, positioning them as a potential solution for the growing interest in functional foods.
Safe, clean, and sustainable—by design
One of the most significant advantages of insect farming is the control businesses have over the environment in which they are raised. Unlike traditional protein sources like beef, soy, pea, plant, dairy, or poultry, insect farms are highly controlled indoor environments, significantly reducing the risk of contamination. “We operate in clean, tightly controlled indoor settings, which means we avoid many of the pathogens commonly found in other protein farms, like E. coli, Listeria, or Salmonella,” says Dr. Dossey. This controlled environment also means insects aren’t exposed to environmental contaminants like dust, pesticides, or harmful bacteria found in outdoor farms.
The risk of viral infections from insects is also incredibly low. As Dr. Dossey explains, “Insects are substantially genetically different from humans, which means they almost never carry viruses that can affect us.” Compared to the zoonotic risks that come with other livestock, insects are a much safer protein option—a fact that resonates in the wake of global health concerns.
This low-risk profile isn’t just about food safety; it’s about sustainability, too. Insects require far fewer resources—land, water, feed—compared to traditional livestock. As climate change, land clearing and pollution continue to stress global food systems, insect farming offers a resilient, low-impact alternative that can be scaled close to urban centers. This proximity to food production facilities not only reduces transportation costs but also ensures a more reliable and secure supply chain—something all businesses are keenly aware of in today’s uncertain world.
Feature Story
Breaking through the market barriers
While insect-based proteins are nutritionally superior and environmentally sound, scaling them to a level where they become mainstream is another challenge altogether. According to Dr. Dossey, it’s not the “ick factor” holding back the industry—it’s cost. “Every major food manufacturer we’ve spoken to has said they’re interested. The problem is, they want insectbased ingredients at a price that allows them to turn a profit,” he says.
Dr. Dossey’s team has been working tirelessly to address this issue. His patented spray-drying technology has been a game-changer (patents issued in the US, Europe, Canada and Mexico), making it possible to produce insect-based powders efficiently and cost-effectively. “Spray drying uses less heat and energy than other drying methods, which helps preserve nutrients and extend shelf life,” he notes. This process results in a more consistent, longer-lasting product that’s better suited for mass production—precisely what the industry needs to hit those elusive price points.
But the key to cracking the market lies in scaling. With more investment and production capacity, the cost of insect protein will drop, making it accessible not only to niche markets but also to major food manufacturers. Dr. Dossey is confident that once this happens, “the use of insect-based ingredients will grow exponentially.”
Insects: The future of food security
Looking ahead, Dr. Dossey sees insect-based foods playing a crucial role in global food security, particularly in regions suffering from malnutrition. Insects are a robust, efficient source of protein that can be produced in environments where traditional livestock simply can’t survive. “Insects are inevitable as a major food commodity for humanity,” he asserts,
envisioning a future where insects are a key part of addressing food scarcity.
Interestingly, Dr. Dossey also sees the potential for insects to sustain human life beyond Earth. “Insects are the only animals/protein sources feasible for production outside of the Earth—for the Moon, Mars, and beyond,” he says, touching on the growing interest in space exploration and the challenges of feeding populations in extraterrestrial colonies.
The road ahead for businesses
For food and beverage companies, the message is clear: don’t wait for insect-based proteins to become mainstream—get ahead of the curve now. Dr. Dossey urges businesses to explore partnerships and innovation in this space before the competition catches up. “Call me,” he says with a laugh before quickly adding, “No one else in this industry has the same level of experience or understanding of how to make insect proteins work at scale.”
For decision-makers, insects offer a rare trifecta— nutritional benefits, environmental sustainability, and a cleaner, safer supply chain. While challenges remain, the potential for insects to revolutionize the protein market is undeniable. As the global food landscape evolves, businesses that embrace this sustainable protein source now will be better positioned to meet future consumer demands and safeguard their supply chains.
Insect-based foods are no longer a niche novelty— they’re the future. Are you ready to take the leap?
Dr. Dossey’s message is clear: Insects are not just a novelty. They are a vital component of the future of food – and our solutions are ready today!
As he aptly puts it, “Insects are by far the most sustainable source of protein available on Earth.”
The time to invest in this future is now before the world reaches a tipping point where traditional protein sources can no longer meet the demands of a growing, hungry population.
With insights from Dr. Aaron T. Dossey, Founder of All Things Bugs LLC
Dr. Aaron T. Dossey is a lifelong, self-taught Entomologist and nature enthusiast who is very passionate about his work. He received his B.S. in Biochemistry and Molecular Biology, Cum Laude from Oklahoma State University in 2001, with minors in Chemistry and Mathematics. He graduated with his Ph.D. in Biomedical Science, Biochemistry, and Molecular Biology (Interdisciplinary Program in Biomedical Sciences–IDP) from the University of Florida’s College of Medicine in 2006.
Dr. Dossey started All Things Bugs LLC in 2011. He was also invited to and attended the UN FAO (United Nations Food and Agricultural Organization) expert consultation on the potential for insects to contribute to human food security at the organization’s headquarters in Rome, Italy, in 2012–one of the seminal catalysts for the recently emerged insect industry.
As a world leader in the field, Dr. Dossey recently published a critical comprehensive foundational reference book, “Insects as Sustainable Food Ingredients,” covering all aspects of insects as food (historical and current) and the emerging insectbased food industry. He has received over $5 million in research grant funding from the Gates Foundation along with several federal and state government agencies (USDA, DARPA, and OCAST). He has over 30 peer-reviewed research publications and multiple issued and pending patents. The central theme of his research is to capitalize on the chemical and biological diversity of invertebrates for a host of applications, including medicine, biomedical science, agriculture, drug discovery, and how insects might contribute to a more sustainable human food supply.
Dr. Dossey is an avid nature and insect photographer who has reared over 50 different species of insects and founded a non-profit Invertebrate Studies Institute dedicated to insect and invertebrate-based education and outreach, as well as to establish a world-class insect zoo and basic insect chemistry and behavioral research laboratory. Dr. Dossey also enjoys travel, adventure, and collaborating with colleagues to learn more about archaeology in places like Peru. Know more about their work by checking out their websites: www.allthingsbugs.com and www.isibugs.org
FRIESLANDCAMPINA INGREDIENTS
Next-gen omega-3s: meeting evolving consumer needs in APAC with algae-based DHA innovations
Words by Tjalling Bekker, Regional Director, Asia-Pacific at FrieslandCampina Ingredients
Asia’s rapidly ageing population is causing many to recognise that a healthy brain is just as important as a healthy body if they want to stay fit and active until late in life. In fact, projections suggest that one in four people in Asia-Pacific (APAC) will be over 60 years old by 2050. And as countries across the region raise the retirement age – as China has recently done – or consider similar changes – as is happening in Japan, Thailand, and South Korea – cognitive health is understandably an increasing priority in the region. At the same time, research shows that consumers across APAC are more likely to take a proactive approach to their long-term well-being than any other region. In fact, the ‘adult and ageing population’ has become a standalone category in Asia’s dynamic dairy market, as companies shift focus in response to its changing population demographic.
To support their healthy ageing journeys, consumers are increasingly turning to supplements, as well as functional food and beverages, to help them make positive change – with omega-3s fatty acids a trusted source across the region. Omega-3s, including docosahexaenoic acid (DHA), are widely considered to have a positive impact on overall well-being, especially cognitive health. But how can brands address consumer concerns around omega-3s to better meet their needs? The answer may lie in an unexpected green ally: algae.
It’s easy to see why omega-3s are a popular choice among health-conscious consumers; a growing bank of evidence substantiates their role in delivering a wide range of health benefits, including visual acuity and cognitive function benefits, as well as cardiovascular health, recovery from exercise and immunity.
Although official GOED guidelines recommend 500 mg of eicosapentaenoic acid (EPA) and DHA daily, omega-3 levels in people across the globe remain low – especially in Southeast Asia, where very low omega-3 blood levels (≤ 4%) have been observed. So, why is there such a gap in intake?
1. Lack of vegetarian options
Widely held misconceptions surrounding omega-3s could be one reason. In APAC, consumers are most likely to associate omega-3s with fish-based sources, which is a barrier for those following vegetarian and vegan diets. In some APAC countries, a notable percentage of the population has these types of dietary preferences; 67 percent of consumers in Thailand and 56 percent in Japan avoid or moderate animal-based products, for example. What’s more, the global rise of flexitarianism is adding further interest to plant-based alternatives.
2. Taste
Alongside functional foods, nutritional supplements are a popular choice for consumers wanting to proactively improve their health, but over half of users only take these products for 12 months or less – with taste being a key barrier for continued consumption. For omega-3 supplements in particular, many find the ‘fishy’ taste off-putting. Ensuring great taste is therefore crucial to encouraging long-term usage and supporting sustained health benefits.
3. Supplement size
Another barrier to consumption is supplement size, with many finding the traditional oversized format of omega-3s, such as cod liver oil capsules, difficult to swallow. It’s perhaps why 89% of global consumers demonstrate a preference for functional food and drinks when purchasing products aimed at improving health. Research found that consumers – particularly older adults – are more willing to take tablets on a daily basis if they are smaller.
What’s more, the demand for convenient, easy-toconsume supplements is also illustrated by the rise in gummies – the market for which is predicted to soar to an 11.8 percent CAGR between 2023-2033. Added sensory appeal and ease of digestion are, therefore, important factors to consider when developing new supplement formats. High-load ingredient options could be a way for manufacturers to overcome this barrier – since lower doses are needed to be effective, they can enable smaller formats.
Spotlight on omega 3s
Algae alternatives
Despite continued interest in plant-based food and beverages, there is a widespread lack of awareness across the region that plant-based omega-3 options are available alongside fish-based sources. In fact, relatively few consumers look to obtain omega-3s from plant-based sources: only 21 percent in Indonesia and 15 percent in China, with many worried that they lack certain nutrients.
For manufacturers across APAC, using algae-derived DHA, instead of fish-based sources, presents a viable opportunity to meet evolving needs, allowing healthsavvy consumers to boost their omega-3 intake whatever their dietary preferences. Fish consume omega-3s from eating algae in the ocean – so by using algae, this is a more direct, plant-based source of DHA, with the same benefits of traditional fishbased omega-3s. Educating consumers on the health advantages of algae-derived DHA could encourage greater adoption of this valuable nutrient.
And although both algae and fish-based omega-3 supplements can have an unappealing taste and odour, advances in microencapsulation technology mean that manufacturers can develop DHA ingredients with a clean taste, no fishy odour, and a high DHA load. Microencapsulation is becoming a game-changer in the fast-growing omega-3 market, enabling brands to develop products with 100% plant-based, encapsulated DHA powder with a neutral sensory profile, such as FrieslandCampina Ingredients’ Biotis® DHA Flex Powders. It also provides an opportunity to combine omega-3s with other ingredients to meet the growing consumer need for multi-functional products that provide several health benefits at once.
Opening up new omega-3 opportunities
In APAC, continued demand for plant-based applications, together with growing interest in omega-3s, signals a window of opportunity for food, beverage, and supplement manufacturers to develop algal DHA solutions. Advances in microencapsulation technology will be crucial in helping formulators go one step further – elevating their plant-based omega-3 offerings with a superior sensory experience. In this relatively untapped market, it’s the ideal time to diversify their portfolio and meet discerning consumer needs with great-tasting, appealing omega-3 products – whatever their dietary preferences.
About the Author
Tjalling Bekker is the Regional Director for Asia Pacific at FrieslandCampina Ingredients. Since joining FrieslandCampina back in 1998, Tjalling has held several commercial roles within the company, including Global Sales Director of Food & Beverages. More recently, he has held roles in the FrieslandCampina Ingredients team, joining this arm of the business in 2020 as Sales Director of Medical, Performance, and Active Nutrition. In 2024, Tjalling became Regional Director of Asia Pacific for FrieslandCampina Ingredients. In his role, Tjalling oversees strategic activity for the region and collaborates closely with the company’s partners to deliver exceptional nutrition solutions that help people get the most out of life, always.
SPECIAL FEATURE - PEPSICO
Redefining impact: PepsiCo’s blueprint for a sustainable F&B future in APAC
As sustainability becomes a critical focal point in the food and beverage (F&B) industry, particularly within Asia-Pacific (APAC), industry leaders like PepsiCo are not just keeping pace but are also setting benchmarks. Their innovative strategies, including its ambitious pep+ (PepsiCo Positive) program, offer a blueprint for future-forward growth and environmental stewardship, tackling challenges unique to APAC.
In this Q&A, Alan Choi, CFO and Senior Vice President for Asia Pacific, Australia, New Zealand, and China, shares PepsiCo’s bold strategies for creating sustainable growth, responding to APAC’s unique challenges, highlighting the company’s pivotal initiatives, its approach to emerging consumer demands, and the foundational role of the Greenhouse Accelerator Program.
Feature Story
In your view, what are the most significant opportunities for the F&B industry in APAC as it transitions towards more sustainable practices?
With nearly 60 percent of the world’s population, Asia Pacific, Australia, New Zealand and China (APAC) is at the heart of a sustainability revolution in the F&B sector. As consumer expectations shift and environmental imperatives grow, this transformation presents three major opportunities for innovation and growth: the circular economy, sustainable agriculture, and climate resilience.
First, the circular economy presents a unique chance for the industry to rethink its approach to resource management. As consumer expectations shift towards responsible consumption, businesses, governments, and all stakeholders must collaborate to develop systems that reduce waste and extend product lifecycles.
By working together to create closed-loop systems and maximise resource efficiency, not only can we foster consumer trust, but we can also unlock operational savings and environmental benefits that extend beyond the private sector. We at PepsiCo are implementing a robust ‘Reduce, Recycle, Reinvent’ packaging strategy. We’ve launched rPET in 7 APAC markets (Australia, New Zealand, Vietnam, Japan, Thailand, Malaysia, and Greater China).
Second, regenerative agriculture represents a significant opportunity to help strengthen the future of food production. Given APAC’s heavy reliance on agriculture, adopting regenerative practices that help conserve resources and increase productivity will be essential in addressing the evolving impacts of climate change on crop yields and water availability.
PepsiCo’s collaboration with Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH in Thailand is a prime example of how we’re working to help transform agriculture. The Building a Climate Resilient Potato Supply Chain (RePSC) project has led to a strengthened public-private partnership and capacity development among thousands of participating farmers, particularly the female groups, in Chiang Mai and Chiang Rai, while also improving soil health and reducing greenhouse gas emissions. By promoting the adoption of regenerative practices, we are focusing on improving the future of food production
while also strengthening the sustainability of PepsiCo’s agricultural supply chain.
Finally, climate resilience is crucial to maintaining business continuity in a region that is highly vulnerable to climate risks. Food and beverage companies have an opportunity to lead in this space by developing solutions that help mitigate and adapt to the effects of climate change.
PepsiCo is working to address this by integrating electric vehicles (EVs) into our operations, with a significant increase in electrified delivery distance in our markets. Additionally, our collaboration with Adiona (2023 Greenhouse Accelerator finalist), an Australian start-up, is helping optimise fleet logistics, leading to double-digit reductions in emissions to date. We’ve also installed EV charging stations at our plants in Thailand and China, helping to further reduce our environmental impact and strengthen the resilience of our operations.
The future of the food and beverage industry in APAC hinges on creating an ecosystem of collaboration where technological innovation and sustainability are at the forefront. As an industry, we must collectively leverage our strengths to drive scalable solutions that meet the demands of both consumers and the planet. By capitalising on these opportunities, we can help future-proof the industry against evolving climate risks and pave the way for long-term growth, resilience, and shared success.
How is PepsiCo navigating the unique challenges and opportunities in the region, especially with regard to sustainability?
pep+ (PepsiCo Positive) is our strategic end-to-end transformation that places sustainability at the centre of how we will create growth and value. .pep+ serves as our guiding vision, integrating sustainable practices across all aspects of our business—from sourcing and production to sales.
The pep+ framework is built on three pillars: Positive Agriculture, Positive Value Chain (how we produce and distribute), and Positive Choices for consumers.
These pillars unite industry-leading goals under a comprehensive strategy. Since the launch of pep+, we have made progress toward sustainable ingredient sourcing, particularly in APAC. Furthermore, we have also introduced rPET packaging in seven markets
(Australia, New Zealand, Vietnam, Japan, Thailand, Malaysia, and Greater China) and plan to expand further.
In addition, we aim to reduce absolute GHG emissions across our entire value chain. This includes direct reductions from our operations (Scope 1 and 2) as well as indirect emissions reductions from our value chain (Scope 3).
We are also focusing on sustainable packaging solutions, aiming for packaging that is designed to be recycled. To complement this, we will continue investing in efforts to help increase recycling rates in key markets.
PepsiCo has been actively involved in mentoring start-ups through the Greenhouse Accelerator Program (GHAC). What role do you see global corporations like PepsiCo play in driving sustainable innovation in the F&B industry, and can you share specific examples of how PepsiCo has supported start-ups through the GHAC, particularly in developing sustainable solutions?
As sustainability becomes a critical priority in the food and beverage industry, PepsiCo continues to leverage its global scale to help drive systemic change through initiatives like the Greenhouse Accelerator Program (GHAC), where innovation and sustainability intersect. Global corporations like PepsiCo have an opportunity to support the next generation of solutions by providing start-ups with the resources, mentorship, and realworld testing needed to scale their innovations.
Through GHAC, we connect start-ups in the APAC region with our executives, providing tailored business guidance, real-world testing opportunities, and access to our global network. This partnership is a win-win for both the start-ups and PepsiCo. For the start-ups, it provides them with the opportunity to work with us, which helps them to accelerate the development of sustainable solutions and to work together with us to potentially validate their innovations in practical settings in addition to providing mentoring and advice across a wide range of subject matters whether it be supply chain, marketing, finance or sales. For PepsiCo, the program provides us with a fantastic opportunity
to partner with these amazing startups and work with them to find solutions for some of our most pressing sustainability challenges.
For example, TURN, a 2023 GHAC finalist, partnered with Gatorade to develop a reusable alternative to single-use cups, expected to save 200,000 cups during the Women’s Australia Football League season. Our 2024 winner, Alternō, is pioneering a low-cost thermal energy storage solution aimed at reducing carbon emissions, and we are piloting this technology at our Foods plant in Vietnam. Another 2024 finalist, Takachar, offers a decentralised approach to converting agricultural residues into valuable bioproducts, helping reduce waste and empowering communities. They are now exploring expansion into Thailand after their collaboration with our India operations.
As a global corporation, PepsiCo is uniquely positioned to potentially scale these innovations across its operations, contributing to broader industry change. Looking ahead, we remain dedicated to deepening our partnerships with start-ups in an effort to drive measurable industry-wide impact.
From a financial leadership perspective, how do you balance supporting sustainability initiatives with delivering strong business performance? What key metrics or benchmarks do you use to measure success in both areas?
We recognise that sustainable practices are critical to sustainable long-term growth and can also help drive innovation, efficiency, and brand loyalty.
As such, our sustainability goals are integrated into our overall business strategy and financial plans. Like any investment that we make, the costs and the benefits of our sustainability investments are carefully evaluated and integrated into our decision-making and financial management and fully aligned with all parts of the business. This alignment helps focus us on the environmental and social issues that matter to our stakeholders, as well as meeting our financial objectives.
Feature Story
In terms of metrics and benchmarks, we evaluate success in both areas through a combination of quantitative and qualitative measures. Key performance indicators (KPIs) for sustainability might include reductions in carbon emissions, water usage, and waste, as well as the adoption of sustainable sourcing practices. These metrics are tracked alongside traditional financial benchmarks such as revenue growth, profit margins, and return on investment (ROI).
Moreover, we are continually assessing and monitoring how our sustainability initiatives impact our bottom line. For instance, several initiatives lead to cost savings, such as energy efficiency improvements or waste reduction programs and these are closely monitored. By establishing clear connections between our sustainability efforts and financial performance, we can make more informed decisions that support both our business objectives and our aim for a more sustainable future.
What were the key highlights from the GHAC 2023 pilot projects? How did they align with PepsiCo’s broader business and sustainability goals?
Innovation and sustainability are the driving forces shaping the future of the Food and Beverage industry, and PepsiCo’s GHAC program plays a pivotal role in bringing these two elements together. The 2023 GHAC pilots offered standout innovations that aligned well with PepsiCo’s broader sustainability and business goals.
One of the key highlights was our partnership with Powered Carbon, a Chinese start-up that transforms CO2 into eco-friendly fertilisers. Their low-carbon bio fertiliser is currently being used across PepsiCo’s potato fields in several provinces, contributing to our agricultural sustainability goals. Since joining GHAC, Powered Carbon has achieved a six-fold increase in income, demonstrating how scalable innovation can create both environmental and business value.
Another notable pilot resulted from our collaboration with Adiona, an Australian start-up focused on optimising delivery efficiency through real-time data analysis. They are now conducting a second-phase pilot at PepsiCo’s Tingalpa plant, aiming to reduce travel distances and lower CO2 emissions. This project directly supports PepsiCo’s broader carbon reduction initiatives and operational efficiency goals.
These projects not only reinforce our sustainability agenda but also demonstrate how we can drive business performance by optimising processes, reducing costs, and fostering innovation, all while advancing our pep+ goals.
How does PepsiCo ensure that the sustainability-focused solutions developed in GHAC pilots are not only scalable but also financially viable for the long term?
The first point to note is that the start-ups that are selected for the program go through a robust evaluation process to be selected out of a large number of applicants. While there are a large number of high-quality applicants, the ones selected are the ones that we feel have the greatest potential for a future successful partnership with PepsiCo where we are both able to add value to each other not just for the program but also potentially for the longer term as well.
The second point to make is that a large part of the program itself is focused on helping these startups scale and build a long-term business plan. Our mentors and broader network play a crucial role in this by guiding the sustainability solutions developed through the GHAC program toward scalable outcomes.
By piloting these innovations and collaborating with partners across the value chain, the program provides a platform for testing for real-world applications and allows us to rigorously test both scalability and viability. By leveraging our partnerships and collaborating with key stakeholders, we can help provide these start-ups with the operational expertise and market pathways necessary for growth.
And lastly, PepsiCo also provides training and discussions with internal and external subject matter experts on a large variety of topics, including sales, marketing, finance and fundraising. We aim to be able to leverage our large network to provide training and expertise across multiple areas that would help start-ups think through their longer-term growth plans and strategies as they scale their businesses.
PepsiCo’s pep+ program is central to its sustainability strategy. How has the GHAC contributed to advancing pep+ goals so far?
The GHAC is an enabler of pep+, helping drive progress in key areas such as circular economy, regenerative agriculture, and climate action through innovative solutions developed by start-ups. One of the key benefits of the program for PepsiCo is that it provides us with the ability to directly partner with amazing startups and incredible technology across the APAC region that
we may not have had access to if it were not for the GHAC. These startups give us the opportunity to pilot new technology across our value chain and provide new solutions to some of our pep+ goals, and we have been able to run 15 pilots in the last 2 years as a result of this program.
A standout example is our partnership with Powered Carbon, the winner of our 2023 cohort. Their technology transforms CO2 into eco-friendly fertilisers, which we’re currently testing across potato fields in China.
Another highlight is our collaboration with Adiona, which focuses on optimising delivery logistics through real-time data analysis. Their second-phase pilot at our Tingalpa plant is showing early potential for reducing travel distances and CO2 emissions, contributing to more efficient and sustainable logistics operations. Additionally, TURN has developed reusable alternatives to single-use cups and has partnered with Gatorade to introduce these solutions, aiming to save around
200,000 cups during the women’s Australia Football League season.
Similarly, Alternō, the winner of the 2024 edition, is pioneering a sand-based thermal energy storage solution that we are piloting at our Foods plant in Vietnam. This innovative battery system aims to reduce energy consumption and emissions while maintaining product quality.
While these projects are still in the early stages, initial results are promising, and we’re excited about the potential to scale these solutions further across our operations.
What are your next steps in ensuring the continued success of both GHAC and PepsiCo’s pep+ sustainability initiatives, especially in APAC?
As we look to the future, our vision for the GHAC is to create an even more impactful ecosystem that helps drive sustainability innovation throughout the APAC region.
Preparing for the 2025 edition, we plan to deepen our collaboration with key stakeholders, including startups, our bottlers, Venture Capitalists and partners in the value chain.
By strengthening these relationships, we can leverage their insights and resources to enhance our sustainability initiatives. This partnership will be crucial in scaling successful pilot projects and integrating sustainable practices across all aspects of our operations.
To give insight to our readers from your perspective, what emerging consumer trends in sustainability do you see shaping the future of the F&B industry in APAC over the next five years?
Emerging consumer trends in sustainability are reshaping the food and beverage industry in APAC, and these trends will be pivotal in driving our growth and transformation over the next five years. Here are the key trends I foresee:
• Value creation: Consumers are becoming more conscious of their consumption choices and increasingly prioritising products that deliver value to them, which include a number of factors, including sustainability and the impact these choices have on the planet. Consumers are making more thoughtful consumption choices, redefining what value means in ways that align not only with their perception of price but also other non-price related factors such as environment, health and wellness and brand trust.
• Health and wellness: More people are seeking products that contribute to their well-being, sparking a rise in demand for functional foods and beverages that offer more than just flavour. Through our Positive Choices pillar, we’ve been transforming our portfolio so that we can bring more choices to our consumers without compromising on the taste
or experience consumers want. With products such as Gatorade G Active to Pepsi Zero Sugar, Quaker 5 series, Rice Crackers and PopCorners, we’re offering low-sugar and nutrient-enriched options in response to this growing focus on wellness.
• Plant-based and alternative proteins: The plantbased movement is rapidly growing, particularly as consumers look for sustainable, ethical food choices. This trend is evolving from mimicking meat to plant-based products that stand on their own. We are increasing the use of diverse ingredients such as legumes, whole grains, plantbased protein, fruits and vegetables, and nuts and seeds in our products —ingredients that people don’t consume enough in many countries.
• Sustainability and ethical sourcing: Consumers are increasingly focused on the environmental and ethical impact of their purchases. They are looking for brands that practice sustainable and ethical sourcing pep+ reflects this focus, particularly through its sustainable, regenerative agriculture initiatives and efforts to reduce plastic use across our markets.
Feature Story
Pioneering sustainable growth: PepsiCo’s roadmap for a resilient future in APAC and beyond
The F&B sector will continue to face the challenges of climate change, evolving consumer preferences, and resource limitations. However, PepsiCo’s forwardlooking pep+ and GHAC initiatives demonstrate how sustainability can fuel both growth and resilience.
PepsiCo’s focus on scalability, innovation, and strategic partnerships underscores its commitment to not only achieving internal targets but also contributing to broader, industry-wide transformation. With an expanding network of start-ups, suppliers, and stakeholders, PepsiCo is poised to foster an enduring ecosystem of sustainable practices in APAC—one that delivers value for the planet, communities, and the next generation of consumers
Alan Choi is currently Senior Vice President and CFO for Asia Pacific, Australia, New Zealand and China for PepsiCo where he currently oversees financial performance, planning and investments for our foods and beverages businesses across the region. Alan was previously Greater China Foods CFO for PepsiCo, where he led day-to-day financial management of the business unit, including commercial finance, supply chain finance and category finance.
Prior to his CFO roles at PepsiCo, Alan had spent a career in investment banking and M&A. He joined PepsiCo in 2017 as a Vice President of the corporate
M&A team and oversaw all of PepsiCo’s M&A activity in Europe, the Middle East, North Africa and Asia Pacific. Prior to joining PepsiCo, Alan spent 13 years in investment banking in Europe and Asia, with his last role being Head of Consumer & Retail Investment Banking, Asia Ex Japan for UBS, where he led several M&A and capital market transactions across the region.
Alan received his bachelor’s degree in Economics and Management from the University of Oxford, graduating with First Class Honors. He currently lives in Singapore with his wife and his two sons and enjoys sports and fitness activities (especially training Muay Thai) in his free time.
Feature Story
Overview of insect protein
According to MarketsandMarkets, insect protein is a high-quality protein extracted from various types of insects, such as crickets, black soldier flies, mealworms, ants, and grasshoppers. These insects are used as a substitute for various meat products to fulfil the growing demand for nutritious food. They are consumed in various food products and are also used as a substitute for fish meals.
These factors are expected to propel market growth soon. However, the lack of infrastructure to farm and process these insects at a large scale is hampering their growth as edible insects. The protein content in insects is observed to be more than 70 percent by dry weight, compared to the 40% protein content in livestock. Thus, insects, as a potential source of protein, are being explored in North America and Europe.
Applications of insects
Insects such as grasshoppers and beetles are also used as medicines to treat zoonotic diseases as well as human diseases. Although the acceptance of the use of grasshoppers in the pharmaceutical application is at a preliminary stage, an increase in research and appropriate funding from the pharmaceutical industry could provide a wider pace for this market to grow. This would facilitate the production of costeffective medicines in underdeveloped countries due to the easy availability and low cost of raw materials.
Insect protein is used in various applications such as food, feed, pharmaceuticals & cosmetics. The nutritional benefits of insects, in comparison to animal-based and plant-based protein, are a major driver for its wide adoption in the North American and
European markets. High protein content in crickets has been explored in food applications, while the application of varied insects has been tried for major feed applications.
The declining production of fishmeal, fluctuating prices, and the pressure on food security have led to an increasing need for a protein substitute, which insects could fulfil. These factors are projected to drive the market growth during the forecast period.
According to the UN Food and Agriculture Organization, using insects for feed and food products has a lower environmental impact than conventional sources. However, despite various regulatory hurdles in North America and Europe, several insect protein products have already been launched. Products such as insect protein-based pasta, cookies, croquettes, and snacks are accepted and available in supermarkets and are made of insect protein powder or flour.
Research activities have focused on developing insect technology for pharmaceutical and cosmetic applications, whereby products such as chitin and insect fat are finding applications in these industries. Moreover, protein from insects such as grasshoppers and beetles are also used as medicines to treat animal and human diseases. Proteins derived from insects are premium proteins used primarily as a high-quality feedstock or for human consumption. Insects are high-quality proteins that can be easily reared in resource-limited availability. They have been an integral part of traditional food across various countries, majorly concentrated in Southeast Asia.
However, with the increasing awareness of the nutritional benefits of these insects, the acceptance of insect-based products in North America and Europe has increased drastically. Compared to meat protein, edible insects and insect-based products are a rich protein source in food and feed applications.
Nutritional superiority and sustainability advantages
As per the nutritional analysis by multiple researchers, in a comparison of beef and cricket protein, crickets are 69 percent protein while beef is only 29 percent. Crickets contain nine essential amino acids, along with Vit 812, iron, zinc, magnesium, sodium, potassium, and calcium. Cricket flour contains more calcium than milk and more iron than spinach.
Similarly, the nutritional facts of other insects, such as black soldier flies, grasshoppers, and mealworms are being explored for various applications. Though whole insects are also available in the market as a rich source of protein, the scope of this report has been limited to only the processed products available as insect protein.
There are multiple advantages associated with insect protein, not only in terms of nutrition but also in terms of a sustainable environment, which have been driving the growth potential for this market. The land and water requirement for insect rearing is minimal compared to all other livestock rearing.
For instance, one kg of insect requires only 40 m2 of land for production along with 2 kg of feed and 2500 L of water, while beef production requires 250 m2 of land along with 10 kg of feed and 15,500 L of water. This can hugely affect the cost of insect protein since the production cost is reduced to a large extent. Also, most of the insect body is edible, while only 40-50 percent of livestock is edible.
Opportunities in insect rearing, such as redirecting food waste as a substrate for insect rearing, can drive the insect protein market to a large extent. Insect rearing is a zero-wastage process wherein, in addition to whole edible insects, after the production of protein, chitin, and fats from insects, even their frass can be applied as a fertiliser for plants.
These opportunities have been encouraging capital investments in the market. The growth potential for insect protein has been projected to be high due to the increasing investments and ventures by the players in the industry.
For instance, in 2020, Ynsect extended series C funding to USD 352 million in 2020 to strengthen its product lines and increase its global presence. The company is utilizing these investments majorly to expand its production capacities by 5-10-fold to meet the increasing demand for insect protein products in food and feed applications.
Cumulatively, the major players in insect protein have a production capacity of over 15 KT for feed application during the study period. Based on these companies ‘ investments and expansion strategies, this production capacity is estimated to grow by almost 80 percent in the coming years. Though manufacturers and capital investors are exploring the growth potential, the yuck factor associated with insect and insect-based products is one of the major restraints affecting the acceptance of food products
Growing market and consumer acceptance
Though insects have been included in the diet across a few countries, consumers are reluctant the adopt of this protein form in other countries. However, manufacturers’ development of palatable and appealing products, such as pasta and confectioneries, can help convince consumers to accept the product. Since most insect characteristics replicate that of shrimp, there is a high possibility of minor allergies in association with this product, which can further restrain the growth potential of this market.
According to insect technology experts, insect proteins are sold as crushed insects instead of a well-defined extraction process. This can mislead the end-use consumers, and the chances of allergies are high. The market for insect protein is estimated at USD 789.79 million in 2022; it is projected to grow at a CAGR of 33.38 percent to reach USD 3,334.29 million by 2027. The market is driven by the growing opportunities for alternative proteins globally. However, the threat posed by the vegan trend among end-use consumers can somewhat affect the market growth in the coming years.
The application of insect protein has been observed to be related to the insect type used in the product. As per the offerings by the majority of the companies in the market, it has been observed that black soldier fly
larvae majorly find application in feed, while crickets are majorly applied in formulating food products. Since the acceptance of insects in the food industry has been growing, with its application directed toward sports nutrition, the growth potential of crickets has been projected to be high during the forecast period.
Tariff and regulatory landscape
From a geographical point of view, there are three legal trends in the insect protein market:
• The UK, US, Canada, New Zealand, and Australia: These countries do not consider edible insects as a novel food, and hence, food agencies have authorised their import and sales.
• Non-English-speaking Western countries and the European Union: These countries have agreed to provide regulations and approvals for marketing insect-based products.
• Non-Western (majorly Southeast Asian) countries: Insects are part of traditional food but rarely packaged and exported or imported.
Owing to these different sets of dynamics globally, the regulatory framework for insect protein is inconsistent. After 2018, the US and Europe initiated regulations on edible insects and insect-based products.
