Asia Food Journal | September-October 2023

From the Editor EDITORIAL/PUBLISHER Keen Whye Lee Publisher

Discover the innovations shaping food safety: clean-label proteins, product inspections, and sustainable preservation

Cath Isabedra Editor editor-afj@harvest-info.com Danico Acosta Layout and Design OPERATIONS Mari Vergara Head of Operations mari@asiantvawards.com

Dear readers,

SALES

Welcome to an issue that’s dedicated entirely to a subject close to our hearts and stomachs—food safety.

Simon Lee Hong Kong, U.S.A. sales@harvest-info.com

For our cover story, we sat down with Astrid Prajogo, Founder and CEO of Haofood, as we explored the revolutionary field of clean-label proteins and how they’re setting new benchmarks for food safety.

Alongside, you’ll find compelling feature stories that address everything from reducing recall risks through product inspection to harnessing new technologies for safer food preservation. The NSF, an independent, global services organization, also shared insights on how an organisation can cultivate and nurture a positive food safety culture.

We also examine the balancing act between convenience and confidence when it comes to food-safe packaging additives, as well as the crucial role of knowledge management. This issue is a must-read for anyone invested in what goes on their plate.

Cheers,

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

Cath Isabedra

Michael Magsalin tech@harvest-info.com 150 Orchard Road #07-05 Orchard Plaza Singapore 238841

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Contents 28 07

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04 Ingredients News 07 Processing News 09 Packaging News 12 Automation News 17 Industry News 17 Cover Story: Food safety in cleanlabel proteins

21 Feature Story: Reducing recall risksstreamline operations

23 26 Feature Story: Food safe packaging additives 29 Feature Story: Food preservation techniques for food safety

34 Special Feature: Knowledge management and food safety

40 Feature Story: Cultivating a food safety culture

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NEWS | Ingredients

Sidel supports Suntory Japan to achieve improved product quality using breakthrough contactless accumulation solution- Gebo AQFlex® Suntory Japan, a worldwide leader in beverage production and manufacturer of soft drinks and spirits, has adopted Gebo AQFlex®, Sidel’s conveying and accumulation solution, to ensure the highest level of product quality and optimise its line operations for its brand-new bottling facility.

With its smooth and contactless single-file handling of containers, Gebo AQFlex® was able to guarantee the full product integrity required by Suntory Japan while improving the overall line performance.

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Achieving high product quality standards A key priority for Suntory Japan was reaching the highest levels of quality for its customers.

“Our philosophy is “Mizu To Ikiru,” that is, “Living with Water.”

By this, we endeavour to “satisfy people like water.” Our highest priority was to ensure the best quality for our customers,” said Toshiya Kobayashi, Chief Operating Officer, Global Technical Department.

Suntory Japan’s newest bottling facility, Shinano-no-mori Plant, is the production home for Tennensui mineral water, produced in one of the lightest PET bottles in Japan. The light weight of the bottle increases quality risks during production, such as dents being caused by contact between the bottles or bottles falling.

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Ingredients |NEWS Suntory Japan required a product handling solution to ensure full product care by protecting the bottle’s exterior and preventing the possibility of bottles falling. The beverage manufacturer turned to Sidel and made the decision to adopt Gebo AQFlex®. Designed for all types of containers, Sidel’s all-in-one product conveying and accumulation solution ensures the highest level of product quality due to its gentle, 100 percent contactless and singlelane handling of containers, thus fully meeting Suntory Japan’s expectations.

Advanced performance With both companies sharing an ethos of innovation, Suntory Japan approached Sidel to implement the Gebo AQFlex® in its new plant after hearing about its success at Suntory France and witnessing the accumulation solution in action.

“After several visits to the Suntory France site where the Gebo AQFlex® was already successfully installed and running, we were reassured that the solution would be able to reach the high performance and output levels we required,” continues Toshiya Kobayashi.

Offering a compact, all-inone design and operating fully automatically at an efficiency of more than 99.5 percent, whatever

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the speed, Sidels’ Gebo AQFlex® solution enabled Suntory Japan to improve its line layout and guaranteeing the brand’s high level of productivity while ensuring the safety of its employees.

“Gebo AQFlex® has improved our production line in many ways, from the space-saving aspect, the simplicity of layouts to the wide range of automation solutions, and it has contributed to improving the line’s operating rate and quality.”

Complete customer support The installation of the Gebo AQFlex® commenced during COVID-19, limiting the ability of Gebo AQFlex® experts to physically visit the plant. However, they fully supported Sidel local technicians and Suntory teams by carrying out a remote Factory Acceptance Test using AR glasses, and by providing 24/7 assistance during installation and commissioning. Once able, they visited the plant to fine-tune the machines and optimise efficiency. As the only plant producing Tennensui mineral water, the site must run 24/7; therefore, Sidel’s remote support proved even more important by ensuring the production line was never stopped.

“Our project with Suntory Japan demonstrated Sidel’s focus on prioritising its customers needs, which was shown through the performance of the equipment and full dedication in project support and follow-ups,” said Nicolas Bossert, Gebo AQFlex® Product and Business Development Manager.

Flexibility for the future While Suntory Japan currently only manufactures two types of bottles at its new plant, the small 550-mL plastic bottle and the large, 2-L plastic bottle, Sidel’s Gebo AQFlex® offers enhanced flexibility which can easily increase and introduce new bottle formats if needed in the future.

“The solution can accommodate any product, whatever the application, in all container materials, formats and shapes. It is sold all around the world and can be used in many different market categories highlighting its impressive flexibility.” continues Nicolas Bossert.

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NEWS | Ingredients addressing effectively and thoroughly,” said Helen Arrowsmith, Regulatory Affairs Manager and Allergen Specialist of Campden BRI.

Campden BRI issues new eBook on managing food allergens With food allergies affecting up to 10 percent of adults and eight percent of children globally, food manufacturers must ensure food labelling and allergen information is accurate, clear and easy to understand.

The result of getting it wrong can lead to food recalls, loss of consumer trust, legal action and expensive fines.

To help food manufacturers mitigate these risks, Campden BRI has launched a new e-book, ‘ Managing Food Allergens,’ to help producers understand the issue and the requirement for robust food safety management systems.

“This is a complex and everdeveloping area which food businesses need to ensure they are

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Many individuals have food hypersensitivity, where they experience an adverse reaction to specific foods, ranging from mild irritation to potentially life-threatening anaphylaxis. A study released in February 2023 revealed that more than half of food recalls in the UK over a five-year period were due to allergens. Of the 1,036 recalls in the UK from 2016 to 2021, published by the Food Standards Agency (FSA) and Food Standards Scotland (FSS), 597 were related to allergens.

This has serious consequences with real-world effects.

Statistics show more than 7,700 hospital admissions with a primary diagnosis of allergic food reactions in the UK in 201920, and 10 food allergy-related deaths occur annually.

“These cases can be the result of cross-contact in the production process,” said Christopher James, Safety and Quality Specialist - Allergens. “A recent poll by Campden BRI revealed that 70 percent of food and drink industry professionals considered it to be the biggest challenge when dealing with food allergens.

Cross-contact or lack of information can occur at any stage of food production. Our new e-book: ‘Managing Food Allergens’ is a guide to understanding food hypersensitivity and how allergen cross-contact can occur. It also includes information on labelling and testing to aid the production of safe food.”

Helen Arrowsmith added: “Since food allergens cannot be removed from products once they are present, and generally cannot be destroyed by treatments typically used for killing microorganisms, effective food allergen management and accurate labelling and provision of information are essential for ensuring the safety of food for consumers with food hypersensitivity. Our new guide is essential reading for food and drink professionals.”

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Processing |NEWS

BOGE Compressors takes over INMATEC GaseTechnologie BOGE and INMATEC are joining forces. This acquisition sees the compressed air specialist continue to grow and expand its product portfolio. In the future, customers will be able to choose from an even wider range of nitrogen and oxygen generators from BOGE. BOGE Compressors has taken over INMATEC GaseTechnologie GmbH & Co. KG, one of the leading manufacturers of nitrogen and oxygen generators, as of 1st August 2023. INMATEC installs and manufactures systems for global use. They will remain an independent business unit in Herrsching and continue to trade under the name INMATEC. With its takeover of INMATEC, compressed air specialist BOGE will be even more versatile in the

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future. The expanded product portfolio means it will be able to cater to more diverse and industry-specific requests in the future. This will make the family business in Bielefeld even more competitive.

“We have high-quality standards, which INMATEC fulfills with its premium products,” says Olaf Hoppe, Managing Director of BOGE. “By significantly expanding our product portfolio, we will become a one-stop shop, offering our customers high-quality complete solutions ‘Made in Germany’.”

Together with INMATEC nitrogen and oxygen generators, BOGE Compressors will now be able to cater more individually to customer requests that include food & beverage, pharmaceuticals, plastic, injection molding, mining, chemicals, pulp & paper, waste-water treatment, laser cutting, metalworking, packaging and healthcare sectors, among others, from both companies.

“For BOGE, this is a resolute continuation of our growth strategy.

As well as a wider product range, customers will benefit from advanced catalytic processes for nitrogen generation, which can reduce energy costs by 50 percent,” Nalin Amunugama, General Manager of BOGE Kompressoren Asia Pacific.

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NEWS | Packaging SIG commits to producing aseptic cartons with increasing fiber content to over 90% to enter paper recycling stream SIG is to raise the proportion of fiber in its aseptic carton structure.

The company plans to develop a full-barrier aluminum-free aseptic packaging structure with at least 90 percent fiber content by 2030, with an interim target of at least 85 percent by 2025.

Increasing the FSCTM-certified (Forest Stewardship Council™) fiber content of its aseptic cartons and expanding its aluminum-free solutions are key to SIG’s strategy of achieving higher recyclability of carton packs. This supports SIG’s ultimate ambition to enable carton packs to be recycled anywhere in the world, which is especially true for markets that have little established infrastructure for recycling.

Samuel Sigrist, CEO at SIG: “Our carton packs have a low energy intensity, are produced with 100 percent renewable electricity, and consist predominantly of renewable resources from the forest. Now we want to take this even further by increasing collection and recycling of cartons 8

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through existing beverage carton recycling systems, and via paper streams. Increasing the proportion of fiber content in aseptic cartons opens this opportunity and aligns with the wider trend towards paperization in the packaging industry.

The FSC-certified renewable paperboard used in our packs ensures that we are promoting responsible forestry practices that prioritize biodiversity conservation.” The packaging industry and wider society need to transition to a circular economy, as our planet’s resources are finite, and its capacity to absorb waste is limited. Growing consumer demand for more sustainable packaging is an important pull factor for food and beverage companies to transition to ever more sustainable packaging. SIG’s new commitments are an important step in the company’s journey to create packaging for the better.

Packaging that gives more to people and the planet than it takes out. This means removing more carbon from the atmosphere than is emitted during the lifecycle of the packaging. It also means packaging that is made from endlessly renewable or recycled materials, and that is fully and easily recyclable anywhere in the world.

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Packaging | NEWS

RHODIUS Mineralquellen invests in a third KHS canning line With what’s now its third canning line from KHS RHODIUS is doubling its capacity in this container segment. Despite the difficult general situation, the mineral water bottling plant and contract filler continue to pursue a clear growth strategy – for both itself and its customers. This is also being facilitated by optimization of the returnable glass line installed in 2020.

to pave the way for a story of success lasting more than 25 years.

The beverage can has something of a tradition in the Brohl Valley in Germany’s state of RhinelandPalatinate: this is where, back in 1977, RHODIUS Mineralquellen und Getränke GmbH & Co. KG became the first mineral water bottling plant in Europe to fill its water into tinplate containers – on a system supplied by Dortmund engineering company KHS. Back then, a genuine pioneering achievement, the investment was

Both major and less well-known brands are filled here, with RHODIUS’ customer base of almost 100 clients heavily fragmented. The same applies to its portfolio, which numbers over 150 different products. In 2016, a second KHS line with a rate of up to 50,000 cans per hour was installed to meet the growing demand. Flexibility and hygiene are at large here: the frequent product and format changeovers on both canning lines have to be as efficient as possible regarding filling and secondary packaging.

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When a deposit was introduced on cans in Germany in 2003, the market at first collapsed. Having advanced to become the market leader in canning, unlike many of its competitors, RHODIUS decided to continue to trust in this segment and technology and turned to contract filling to better utilize its little used capacities. Within a few years, it was able to compensate for its initial losses, with the share of its total output attributable to contract filling successively increasing to around 50 percent, with this reaching an impressive 90 percent for cans.

Enabling growth RHODIUS continues to focus entirely on the beverage can with its

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NEWS | Packaging growth strategy. At the beginning of 2023, the family business invested around €15 million in order to double its capacities with a third KHS line; a maximum total of 200,000 containers per hour can now be processed, making outputs of around one billion cans a year possible. “We’ve experienced very strong growth together with our customers,” says managing partner Hannes Tack. “We now produce round the clock on every single day of the week. Our aim is to enable our customers to also grow in the future.” So that these customers can draw extensive benefit from the expertise accumulated by RHODIUS and receive the greatest possible support, a dedicated sales and service team has been set up in Burgbrohl that exclusively caters for the requirements of its contract clients. Positioned as can filling experts, under its motto of “CANformation” the company consistently plays its trump cards of technology, product quality, and diversity or sustainability at its annual Can Day customer event, for example.

the Brohl Valley. “The new system was to be fitted in an old, dark room where a decommissioned glass line first had to be dismantled before the production shop could be renovated,” remembers Gerd Bodenheimer, senior sales manager at KHS, when he looks back to the start of the project.

Spatial challenge

“The new line processes up to 99,000 cans per hour – twice that of our previous machinery but with the same number of personnel. This naturally makes it much more efficient and helps us to combat the increases in cost that we’re currently confronted with here in Germany,” states Tack.

During the planning and realization of the latest investment, a number of challenges arose. One of the biggest of these was the amount of space available at the company site, which can’t easily be enlarged here in the narrow confines of

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“As we had to make use of every last centimeter of space right up to the ceiling to store the empty cans, we relied on our innovative 3D planning system right from the word go – also at the offer stage.” To this end, laser scans were made of the existing building fabric to record the actual situation as accurately as possible.

“One advantage of this method is that we have greater planning security because all interferences or anything in the way can be accounted for in the 3D layout – in this case this was a support, for example, that we had to plan and build the palletizing system around. What’s most important, however, is that with the help of our 3D line design facility we can check the machine ergonomics and operating concept together with the operators in advance so as to ensure a smooth process later on.”

One of the many other details is that the finished packs then have to be transported nine meters up across two floors by two spiral conveyors before they can be palletized.

In addition to the huge diversity of products and packaging styles, further challenges lay primarily in the company’s highquality demands and the new line’s ecological and economic sustainability targets. KHS provided solutions for each of these aspects to give RHODIUS the flexibility, quality, and level of performance it needs to meet its ambitious objectives.

“The line satisfies our special hygiene requirements with the hygiene room in the filler/seamer area on the one hand and with double purging with gravity and vacuum drum rinsers on the

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Packaging | NEWS other. This gives us the assurance that the containers really are clean before they’re filled.”

In-built alcohol module One feature the family business in its eighth generation is especially pleased about is the alcohol module built into the mixer that KHS offers as an option for new machines. This development enables high-proof alcohol to be added to the beverages directly in the mixer. This in turn considerably takes the load off the syrup room where alcoholic products previously had to be prepared.

This procedure requires a certain amount of manual activity and – in the higher-proof range especially – risks measurement results being imprecise at the end of the mixing process.

“The alcohol module makes the line technically very interesting,” Tack claims, going on to explain that “It gives us a consistently high quality that enables exact measurement results to be recorded every ten seconds or these to be automatically corrected if there’s just the tiniest deviation.” If, like RHODIUS, you also fill high-proof mixed beverages for the African market, for example, this is very important.

As a beverage producer that’s already climate-neutral in production, the traditional

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company pays particular attention to energy efficiency that provides a number of both ecological and economic benefits, as Tack emphasizes. “Sustainability plays a key role for us. This is why when we invest we make sure that the technologies used consume as little energy as possible. Particularly where this aspect is concerned, our KHS line is right up to the minute – especially with the energy-intensive machines like the pasteurizer or filler/seamer unit.”

The plant engineering also leaves nothing to be desired when it comes to the secondary packaging. “Whether in beverage mixing or with the packaging diversity our customers call for, we’re not scared of complexity,” Tack states. This isn’t surprising, as with the modular, fully automatic Innopack Kisters WSP packaging machine, he has a piece of technical equipment at his disposal that knows no bounds when it comes to packaging variants, however great or diverse the range, from boxes through trays and shrink film to wrap-around cartons, where the pack is enclosed in cardboard, it can process them all. The latter is particularly relevant for exports as it gives the sensitive containers good all-round protection. The packaging and palletizing section, especially, was planned together with KHS to provide RHODIUS with the utmost flexibility, allowing further options to be exploited in the future. “We’re always open to new ideas,” says Tack.

“The layout permits one to two extra packers to be integrated.”

One feasible option here would be Nature MultiPack, which turns beverage cans into packs using just dots of adhesive or a TopClip topper made of cardboard. More and more of his customers and end consumers believe it’s important to reduce the amount of packaging material used, especially plastic film.

Sophisticated logic programming From the packer, the multipacks travel to the palletizing center, where they’re combined to form palletizable layers with the help of two Innopal RG robots. These are then stacked by a spacesaving Innopal PB HS palletizer so that they can be safely packed for transportation. Incidentally, the output from all three canning lines runs to a communal speed loader system through a belt control with direct pickup. “This requires sophisticated logic

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NEWS | Packaging programming and a solid physical connection,” Tack explains. “KHS has excellently mastered both of these.” The goods travel from the production plant to the logistics facility in the middle of town – which has also long reached the limits of its capacity. Help is on hand, however: by the fall of 2023, a new logistics center with almost 25,000 square meters of hall and office space and a direct link to the superhighway will have been finished.

How do these considerable investments tie in with the current tense economic situation? Tack admits that the economy’s general state has worsened due to the Russian war of aggression against Ukraine and that spending power is on the decline compared to last year owing to inflation. However, he expects RHODIUS’ success story to continue in the long term.

His optimism has proved him right in the past. “The pandemic and its repeated lockdowns failed to have a negative impact on the overall demand. Far from it: sales in the food industry have positively boomed.”

Basic trust Nevertheless, when far-reaching decisions regarding company expansion are to be made, the 40-year-old doesn’t rely on his gut feeling. “For us, it’s essential that we keep to a well-prepared strategy

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that we verify and question both internally and externally. We use both our own expertise and that of our customers for this. And we also have an advisory board we discuss larger investments with.” There’s never a 100 percent guarantee of success, however, which is why a certain amount of luck is always involved.

Tack counts his trust in as well as the solidity and authenticity of his company’s relations with technology partner KHS among the basic prerequisites that cement the success of a new project.

“We’ve been working together as partners in a solution-oriented manner for many years and can discuss all challenges very openly and on an equal footing. This makes us feel understood as customers and that our requirements are taken seriously.”

Sometimes, of course, less pleasant topics also need to be clarified. In this context, Tack mentions the worldwide shortfalls in the delivery chain that affected the timing of the new line despite all of KHS’ efforts to find alternative solutions. Vice versa, there are also lots of happy shared experiences that create a special bond – such as when, after months of working together on the project, the new canning line at RHODIUS achieved a brilliant acceptance rate of 95% during its very first test.

Line optimization increases overall equipment effectiveness by up to 10% RHODIUS and KHS not only successfully work together in the canning segment; moreover, the client is extremely satisfied with the returnable glass line also installed in Burgbrohl in 2020. On this line, the mineral water bottling plant fills and packages up to 20,000 containers per hour in various formats and crates. At the same time, RHODIUS services a sizeable product portfolio. “This enormous range of processed formats, packs and products makes the glass line very complex,” says Roger Schwarz, line optimization auditor for KHS. “It’s thus a good idea to subject the line to a full audit on a regular basis.

RHODIUS commissioned us as their reliable service partner to do so at the end of 2022.”

During the line audit, the KHS team of four included all components – some third-party machines – in its overall observations. To this end, the specialists from the Dortmund www.asiafoodjournal.com

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Packaging | NEWS systems supplier worked closely together on-site with RHODIUS’ personnel and the manufacturer of the inspection and labeling technology. The team completed their holistic analysis of the line in just three weeks. The resulting list of measures formed the basis for optimization. Over the next few months, the format-dependent infeed belt controller programming and format-dependent settings on the packer lane guides were improved, among other features.

“This enabled us to boost the overall equipment effectiveness for all formats, with this even increasing by 10 percent with respect to the 0.75-liter mineral water bottle,” says Marcus Müller, engineering manager for the returnable glass line at RHODIUS, confirming the success of the operation. In view of this impressive result, further line audits at the bottling plant may not be long in coming.

partner is a strategic decision: “KHS has us convinced when it comes to project planning, installation, and commissioning,” claims RHODIUS managing partner Hannes Tack. “And in ongoing operation, KHS gives us the greatest possible line availability. Focusing on a single supplier also simplifies dayto-day operation for our technical personnel who work with uniform GUIs, very similar machine functions, and a supply of spare parts, for example.” Communication is simplified by the business contacts having known each other for years so that the systems provider is extremely familiar with RHODIUS’ needs and requirements.

In return, KHS also benefits from its proximity to the bottler.

“With such an innovative customer, we can explore new avenues together,” explains KHS senior sales manager Gerd Bodenheimer. “For us, RHODIUS is almost like a playground where we can test and further develop our prototypes.” The two companies are also geographically close: Burgbrohl is more or less bang in the middle of four of KHS’ five German plants in Dortmund, Bad Kreuznach, Kleve, and Worms. Distances are, therefore, short when other beverage producers are to be shown a reference project installed for this model customer.

Agr International to feature the revolutionary ThicknessPen™ at Pack Expo Las Vegas

RHODIUS and KHS: 50 years side by side The beverage bottler from the volcanic hills of the Eifel and the engineering company from Dortmund enjoy a close partnership that has grown over many decades. Since purchasing its first KHS canning line in the 1970s, RHODIUS now has three of these, plus a PET, keg, BIB, and returnable glass line. Chiefly relying on just one technology

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NEWS | Packaging

Compact, rugged, and simple to use, the ThicknessPen offers an innovative approach to portable thickness measurement.

Developed to address the production environment’s multiple and diverse thickness measurement applications, the ThicknessPen can be used just about anywhere, from the laboratory to the plant floor or even in a wet environment at a job site in the field. The patent-pending dualmode design affords operation with or without a target ball.

This provides a unique versatility not found in any product in this marketplace while still providing the precision necessary for the laboratory and the portability, ruggedness, and safety for use on the production floor.

Using the capacitance mode, single-sided, “touch and go”

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measurements can be performed without a target ball on plastic, glass, and composite materials. This is ideal for inplant applications and measurements where a target ball is not practical, such as production line work and/or measurement of large containers, buckets, thermoformed products, panels, sheet materials, and the like.

With magnetic mode, a target ball is used during measurements.

This mode offers a level of precision equal to or exceeding traditional hall-effect devices with greater simplicity. With this device, only a single target ball is used without strong magnetic fields. The magnetic mode is suitable for measuring all types of non-ferrous materials and is ideal for intricate measurements and heavy-walled containers.

The ThicknessPen can be used in its docking station for bench-top measurements or on its own, as a portable device wherever critical measurements are required.

The ThicknessPen will be available for demonstration at Agr booth SU-7459.

Agr offers a full line of products that are designed to assist container producers, converters, and fillers to stay competitive while vvvmeeting the increased quality demands of today’s changing world.

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Automation | NEWS 2nd Agri-Food Tech Expo Asia returns this October with exclusive previews in Jakarta and Bangkok Asia’s only focused exhibiting platform for agri-food technology Agri-Food Tech Expo Asia (AFTEA) returns for its second edition this year from 31 October to 2 November at Sands Expo & Convention Centre.

The Asia-Pacific region is expected to account for 60 percent of global consumption by 2030, and is also home to some 450 million smallholder farmers who contribute up to 80 percent of the region’s food supply. Against this backdrop, there is a critical need to increase global agri-food tech financing activity and industry development to ensure a more sustainable future for the region.

AFTEA was created to inspire local stakeholders and empower them to make informed decisions, as well as help accelerate collaborations, opportunities and solutions as a region.

A Constellar event with international content partner DLG (the German Agricultural Society), its inaugural edition last year welcomed over 6,000 attendees from 66 countries and

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163 exhibitors from 24 countries with nine national pavilions from Canada, France, Germany, Indonesia, Israel, Republic of Korea, Singapore, The Netherlands and the United Kingdom.

2022’s edition also facilitated over 500 business meetings and 55 sandbox sessions over the event days.

Building momentum with the key theme ‘Enhancing Food Ecosystems for A Sustainable Future’, AFTEA 2023 will deepdive into three focus areas – Innovation, Sustainability and Safety – to explore solutions and technologies that will enhance every stage and aspect of food production and manufacturing supply chain for future generations in the Asia-Pacific region.

Regional Roadshows @ Jakarta and Bangkok In the lead-up to AFTEA 2023 in October, regional roadshows in Jakarta (Indonesia) and Bangkok (Thailand) will provide the industry and invited media with an exclusive preview of the latest technologies and solutions to check out at the exhibition in Singapore. They are also opportunities for in-market practitioners and experts – industry leaders, governments, and communities – to share first-hand insights and build their network to advance agri-food technology in the nation.

Thailand and Indonesia were selected as host countries for

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NEWS | Automation

the upcoming roadshows as they are among the top three Southeast Asian countries with the highest contribution to GDP and jobs by their agri-food sectors. Indonesia’s agri-food sector holds an unparalleled position in the economy and plays a pivotal role in its future economic development, while Thailand has been accelerating nationwide digital transformation plans for the local food and agriculture industry in recent years, focusing big data, smart agriculture, e-commerce and agribusiness improvement.

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Jakarta (Indonesia): 2 August at JS Luwansa Hotel, Rasuna Said Kuningan South Jakarta.

Speakers included GAPMMI Chairman Adhi S. Lukman and PISAgro Executive Director Insan Syafaat and spokespersons from the Ministry of Agriculture and Ministry of National Development Planning (BAPPENAS).

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Bangkok (Thailand): 23 August at Grand Center Point, Terminal 21.

Speakers included the Advisor for the Minister of Agriculture and Cooperatives, and Thailand President of the Thai Society of Agricultural Engineering, Dr. Dares Kittiyopas, and a spokesperson from the Bureau of Agricultural Commodities/ Department of Agriculture Extension.

New Highlights @ AFTEA 2023 On top of Living Lab showcases, Sandbox sessions and business-matching opportunities, this year’s edition will also see the debut of the Culinary Lab and Founders’ Hub for more experiential product demonstrations and journey sharing 16

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by industry stakeholders. More details will be shared nearer to the date.

AFTEA is a key participating event of the Singapore International Agri-Food Week (SIAW), hosted

by Temasek and Singapore Food Agency (SFA) and supported by the Economic Development Board (EDB), Enterprise Singapore (ESG), and the Singapore Tourism Board (STB).

Supporting trade associations for AFTEA 2023 include the Singapore Manufacturing Federation (SMF), French Chamber of Commerce in Singapore (FCCS), SingaporeanGerman Chamber of Industry and Commerce (SGC), APAC Society for Cellular Agriculture (APACSCA), Canada-ASEAN Business Council, The Indonesian Food & Beverage (GAPMMI), Partnership for Indonesia’s Sustainable Agriculture (PISAgro) and the Japan Association for Cellular Agriculture (JACA).

Find out more about the Agri-Food Tech Expo Asia at agrifoodtechexpo.com.

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Industry | NEWS

Cargill Philippines marks first-ever win at HR Asia’s Best Companies to Work for in Asia 2023 Awards Cargill Philippines is proud to announce its first-ever award at the esteemed HR Asia’s Best Companies to Work for in Asia awards, recognizing the company’s exceptional commitment to putting people first and creating a dynamic workplace where employees discover their purpose and make meaningful contributions.

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The HR Asia Best Companies to Work for in Asia 2023 award recognizes companies that have been identified by their employees as one of Asia’s employers of choice and ascertains the best employers to work for in terms of employee engagement and workplace excellence.

“At Cargill, we recognize that fulfilling our purpose to nourish the world begins with our people. We are deeply honored to receive this award that brings to life our core value of putting people first. Reflecting on this recognition, we are further committed to nurture a workplace where our employees feel welcome, valued, and heard. May our 2,000-strong employees be inspired to reach their highest potential and contribute to Cargill’s success,” said Sonny Catacutan, Country President of Cargill Philippines.

Be it through programs that seek to train and equip our workforce to be future-ready or meaningful activities to engage with and hear from our colleagues. The company has effectively translated its values into real actions.

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NEWS | Industry One such initiative is the Gravitas Project, a year-long intensive development program that accelerates the readiness of local talent to build a strong leadership pipeline across the company. It has produced a deep bench of ready-now talents and resulted in a significant milestone: the appointment of the first female Country Business Leader in one of Cargill’s business units. Today, at Cargill Philippines, more than half of senior manager positions are filled by women and employees with disabilities have equal access to skills training and enjoy similar career development opportunities as everyone else.

To uplift and support employees, the company has in place flexible work arrangements to encourage work-life balance as well as culture initiatives such as our “Stay Well, Live Well” program. Carried out with the aim to enable employees to come with their best self to work, the program provides a holistic approach with varied activities, such as webinars, talks and game sessions to address and improve physical, financial, mental, and social wellness. This is in addition to the global rollout of Employee Assistance Programs (EAP) and Employee Disaster Relief Funds (EDRF) which demonstrate the company’s unwavering support for its workforce during challenging times.

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Half-year result 2023: Grundfos delivers solid financial performance Grundfos reports a sales growth of 13.9%, and earnings before interest and tax (EBIT) reached DKK 2,537m.

“We are very satisfied with the financial results for the first six months of this year. We went into 2023 with a very strong order backlog, and with the efforts of my colleagues around the globe and improved supply chains, we have been able to deliver strong growth,” says Poul Due Jensen, Group President & CEO of Grundfos.

The positive result of the first six months is a valued foundation for more challenging times ahead, explains the CEO. “We see signs of a general market slowdown, and our customers are lowering their stock levels, resulting in a lower order intake.

Despite this, we are determined to deliver a satisfactory fullyear result.”

Poul Due Jensen continues, “There is, more than ever, a dire need for our energy efficient products and solutions across the globe, and we will for the better of our planet continue to pursue possibilities to help our customers save energy and water.”

Financial highlights H1 2023: • Sales growth 13.9% • Revenue DKK 18.1bn • Earnings before interest and tax (EBIT) before special items DKK 2,537m

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Cover Story

Unlocking the Future of Food Safety Through Clean-Label Proteins

By Cath Isabedra

The surge in demand for plantbased and cultivated meat alternatives is reshaping our notions of food safety and quality.

As consumers increasingly prioritize their health and well-being, the industry has responded with a slew of innovative solutions. One such response is the development of clean-label products. We delved into an extensive interview with Astrid Prajogo, Founder and CEO of Haofood, a pioneer in this realm, to explore how cleanlabel proteins are elevating the standards for food safety, health, and sustainability.

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Why alternative proteins?

“Plant-based meat alternatives typically contain similar protein levels with conventional meat, yet at the same time offer higher fibre, lower saturated fat and zero cholesterol,” notes Astrid.

These benefits are not just confined to individual health. Astrid adds, “Plant-based and cultivated meat alternatives require fewer resources and produce fewer greenhouse gas emissions,” making them an environmentally friendlier choice.

Clean labels: A synonym for health?

“Our clean-label plant-based meat products are made without any food additives, thickeners, water retention agent, binders, colourings, flavourings and MSG,” emphasizes Astrid. This comes as consumers are increasingly scrutinizing what ends up on their plates. As she puts it, “manufacturing cleanlabel products will give consumers accessibility to healthier

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Cover Story choices for different functions and occasion of use.”

Astrid admits that even the plantbased meat industry is being tagged for using highly processed ingredients, such as food additives and stabilisers. For this reason, Haofood took the direction of clean-label products.

Astrid explains, “Whole foods such as fresh fruit and vegetables, whole grains, nuts, beans, and more are minimally processed and free from additives or artificial substances.”

They are healthy, too. However, she adds, “Being two very different product categories, it is hard to say that one is more nutritious than the other, but manufacturing cleanlabel products will give consumers accessibility to healthier choices for different functions and occasions of use.

Biotechnology and Food Science: The New Guard of Food Safety

“

A focus on clean labels is fundamentally a focus on food safety.

”

By excluding artificial ingredients and additives, clean-label products reduce the potential risks associated with such substances. However, it’s not a catch-all solution. As Astrid notes, “Alternative proteins carry the added risk of allergies, which is the fourth most common chronic disease globally.” This underscores the importance of robust food safety measures, even in clean-label environments.

So, how do you produce a clean-label product that is also safe to consume? That’s where advances in biotechnology and food science come into play. Haofood, for example, employs a technology known as Innotein™, an “innovative end-to-end proprietary technology,” to produce their plant-based meats.

“After being processed using the technology, the proteins become ‘chicken’ with a fibrous texture, complete with the

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Cover Story umami flavour and without the MSG and colourings.”

By harnessing technology, Haofood has cracked the code on how to “make plant-based meat without using food additives, thickeners, binders, water retaining agents, flavouring, MSG and coloring.” The implication is clear: innovation is integral to producing safe, clean-label foods.

“We’re only at the start of our journey in getting the world to adopt meat alternatives, and there’s still a long way to go for it to become mainstream,” Astrid reminds us. The trajectory is promising as industry leaders like Haofood push for cleaner, safer, and more sustainable options.

With clean-label proteins at the forefront, the food industry is making strides in food safety and addressing broader issues such as health, environmental sustainability, and food security.

As we continue to innovate and refine our choices, it’s clear that the future of food is not just what we eat but how safely and sustainably we can produce it.

“ Product innovation is key,” says Astrid, “because we believe that with continuous improvement and innovation, our brand will go a long way.

”

The industry is only at the beginning of its journey, and there’s much room for growth and development.

Technology will likely continue to play a crucial role in making alternative, clean-label proteins not only safer but also more sustainable. According to Astrid, peanuts—their primary ingredient— emit just 0.43 kg of greenhouse gases per kilogram produced.

Compare that to beef’s 99.48 kg, and it’s clear that advancements in technology could have a massive impact on food safety and environmental sustainability.

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Cover Story

With insights from Astrid Prajogo, CEO and Founder of Haofood.

Astrid has over 18 years of experience in the nutrition, healthcare, and gastronomy industry. She holds a bachelor’s degree from Monash University, Australia, and possesses a strong skill set in strategic communication, brand development, and business growth.

With a well-rounded background, Astrid has worked with multinational corporations, served as a consultant for small and medium enterprises, and collaborated with government organizations.

Most recently, she has ventured into the start-up space in Southeast Asia and China, driving her passion for innovation and entrepreneurship.

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Feature AUTOMATION

Reduce Recall Risks and Costs with Product Inspection

The immediate costs of a product recall are well established, but the damage to a brand can last much longer, impacting stock market strength and customer loyalty. Rob Rogers, Senior Food Safety Advisor of Mettler-Toledo Product Inspection, looks at how these costs can be reduced by focusing on quality control.

The direct and short-term costs of a product recall are well established. They include costs related to wasted products, business interruption, identifying root causes and correcting the issue, crisis management and potential retailer fines.

Every food manufacturer should have a product recall plan in place so that they can respond quickly and appropriately when the emergency arises, and part of that may well be to invest in insurance that will mitigate some of these costs. But the impact of a product recall can extend well beyond the immediate term, affecting the company’s reputation and the business over a longer period.

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It is difficult to pin down the exact scale of such longer-term damage, but research published by Westgate1 in 2018 did shed some light upon how consumers might feel about a food manufacturer in the wake of a product recall.

In this study, 21 percent of those asked said they would actively avoid the entire product range of a manufacturer at the centre of a recall – not just the recalled product itself. Building upon that, some 15 percent said they would never purchase the recalled product again.

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Feature

Customer loyalty is, therefore, one of the ongoing factors that may well be impacted by a product recall, and it can be difficult – or impossible – to regain. This depends on the severity and nature of the recall and how the brand reacted to the incident. It may take some time to win back the hearts and minds of the original customer base.

Another possible long-term and potentially more serious cost is the loss of market confidence in the manufacturer, affecting share prices and supply chain reputation. Alongside disgruntled shareholders, there is a real possibility of significant damage to the brand, especially if a manufacturer becomes mired in difficult legal proceedings after a recall.

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The predicament is summed up by Investopedia2, which stated in an article in October 2021 that “between lost sales, replacement costs, government sanctions and lawsuits, a significant recall can become a multi-billion-dollar ordeal.

For multi-billion-dollar companies, an expensive shortterm loss can be easily overcome, but when shareholders and customers lose confidence, there may be greater long-term effects such as plummeting stock prices.”

Focus on product quality Product recall costs can have an immediate detrimental effect on a food manufacturing business. But beyond the initial costs, there may well be longer-term penalties. Almost unspoken compared to the obvious impacts, but holding back business success, nonetheless.

As already mentioned, it is possible to mitigate some of these costs through insurance and decisive action in trying to manage the crisis. But for food manufacturers, there surely needs to be a more proactive approach centred around operational excellence that can significantly reduce the risks of a product recall ever becoming necessary.

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Feature product can save manufacturing costs and reduce product waste.

Each production process can introduce contaminants, so product inspection at the end of the line is also necessary to help ensure products remain safe.

A major part of the answer must be production line quality control, and it is here that food manufacturers increasingly look to product inspection technology. Systems such as metal detection and X-ray inspection allow them to detect and remove physical contaminants; checkweighers help ensure that ingredients and fill levels are correct; vision inspection and X-ray help to maintain a wealth of product quality parameters related to the package closure, labelling and product integrity.

It is important to understand that some recalls due to physical contaminants, mislabelling and not listing certain allergens, could have been completely avoided with the right product inspection technology in place. In fact, in 2021, global data indicated that 20-30 percent of food recalls could have been prevented by introducing product inspection technologies.

But product inspection technology can also contribute much more to food manufacturers than just reducing the risk of product recalls. For example, with the right approach, different product inspection systems can improve both efficiency and use of resources, helping to cut down on waste and save money.

Checkweighers support good utilization of raw materials. Early detection and removal of physical contaminants using X-ray and metal detection systems before further value is added to the

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Vision inspection can constantly monitor product and packaging quality, checking for properly matching front and back labels.

Undeclared allergens are a common occurrence that can, in some instances, be an easy check to verify the correct label was applied to a particular product batch. Alternatively, vision inspection can also check for quality in the applied label to help ensure it meets the brand standard for quality presentation.

In conclusion, product recalls can be an expensive and greatly damaging occurrence for food manufacturing companies.

Product inspection equipment is effective at tackling both the risk and the costs of recalls while also delivering many additional positive operational benefits.

For more information: www.mt.com/pi-productrecalls.

1 https://www.westgateuk.co.uk 2 https://www.investopedia.com

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Feature PACKAGING

Convenience and Confidence from Food-safe Packaging Additives contact certification to confirm its safety and that it will not migrate into the food or drink.

Packaging consists of different layers of plastics, paper, adhesives, and inks that are used for protection, to provide a barrier or seal, and to bring specific aesthetics to packed food on its journey from the factory to the shelf to the consumer.

Coatings additives help to achieve the desired functionality and performance qualities. However, while these layers must be in close contact with each other, there should not be any migration of the additives they contain.

The food and beverage packaging scene is very familiar with the concept of convenience.

Achieving greater convenience for consumers and the supply chain means considerations around easing transport, storage, use, and environmental impact.

However, food safety compliance, while mandatory, typically remains complex.

Any packaging in contact with food has a crucial role in ensuring food safety. Packed food must withstand the rigors of transportation and potential damage from environmental elements like rain and sun. At the same time, every material within the packaging requires food

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For the manufacturers behind the many components in a food contact-safe solution, it can be far from simple to ensure that safety and regulatory rules are met when selecting an additive for a coating formulation. And with several food contact norms depending on the region, it can be challenging to make a confident choice quickly.

Start from the safe additive To make fulfilling norms and regulations in product development processes more convenient and accessible, Clariant now offers coatings manufacturers the practical support of an online package of safe additives to use in food contact applications.

Products include emulsifiers for binder synthesis, such as Emulsogen® EPA 073, wetting and dispersing agents like Emulsogen® LCN 287, raw materials as intermediates for thickener synthesis like Polyglykol 1000, processing aids for coatings’ additives like Emulsogen® ED 236, and additives for adhesives and printing inks like Polyglykol 400.

Despite the range of norms, the easy-to-search solution makes it possible to find the perfect additive product fitting

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Feature specific regulations quickly.

It simplifies searching and removes the complicated and time-consuming need to navigate worldwide regulations and variations to find approved additives for creating a foodsafe formulation for packaging.

Fast, practical support To provide the industry with confidence in a food-safe choice, we have selected the most requested regulations from all over the world, examined our products for compliance, and gathered the information in one universal solution.

Because each user will have individual needs relevant to the type of application, there is the option of accessing three different and complementary tools depending on the level of information and supporting data required.

The online interactive selection tool enables users to filter searches by specific regulations relevant to them. Examples include, for Asia China GB 9685 with sub-sections, Europe EU 10/2011 and BfR XXXVI, and the NORAM region FDA 21 CFR 176.180 and FDA 21 CFR 178.3400.

These

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directly to individual product pages with data proving regionspecific product safety and the opportunity to send a contact request for new products.

The product pages offer access to food contact reports that provide a more in-depth perspective with comprehensive details on each additive, including all terms for compliance. The reports share detailed regulatory information and Substance Migration Limits (SMLs) to support coatings’ manufacturers in their own understanding and also in documenting their formulation ingredients.

A selection guide is also available, providing an overview of all screened products and regulations (as of March 2023), which are presented in a simple, standardized table format.

Depending on evolving customer needs, new regulations and more products will be added to the online selection tool to help users to continue to meet regulatory needs.

Increased confidence in food safety For the people who depend on food-safe products, the focus on safety and global compliance offered by the tools provides them with a straightforward, intuitive, and more efficient approach to finding food-safe products. At the same time, to increase their confidence in using additives in food contact applications.

Upholding food safety is vital, whether this applies to aluminum drinks can, a crisp packet, a chocolate bar wrapper, or bags for pasta, fresh fruit, and frozen vegetables.

Keeping food safe is a concern for society globally in order to promote good health. As part of this, it requires safe and protective packaging to avoid the migration of packaging additives into the food.

The new three-element package brings convenience to the process of creating food-safe packaging coatings by easing ingredient selection. At the same time, it enables the industry to offer greater transparency to packaging manufacturers to support their product selection.

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Feature

For more information on coatings additives and to access the tool visit the webpage www.clariant.com

Words from:

Simon Aben, Global Application Development Manager for Industrial Applications

Dorothee Gabel, Application Development Manager for Decorative Coatings

Valeria Maroncelli, Global Marketing Intern for Industrial Application

Dr. Simon Aben is a Global Launch Manager for Industrial Applications in the Global Marketing Team, located in Clariant Innovation Center in Industriepark Höchst/ Frankfurt, Germany.

He started to work at Clariant in May 2014 as a scientist in the Competence Center for Interface and Formulation Technology, followed by a position as Global Application development manager for paints and coatings in Clariant’s Competence Center for Paints and Coatings, whereby he was involved in the development of performance additives for paints. Before that, he obtained his PhD from the University of Fribourg in Switzerland in cooperation with BASF.

Dr. Dorothee Gabel is a global application development manager for paints and coatings in Clariant’s Competence Center for Paints and Coatings, developing polymeric dispersing agents and other performance additives. She started her work at Clariant in Nov 2014 as a scientist in the Competence Center Specialty Polymers, where she participated in the synthesis of performance polymers for the industrial and home care, personal care, and industrial application businesses. Before that, she obtained her PhD in Organic Chemistry from New York University. She works at the Clariant Innovation Center in Industriepark Höchst/Frankfurt, Germany.

Valeria Maroncelli works as an intern in the Global Marketing team of the Industrial Applications department at Clariant while being an M.A. Candidate in Marketing Management at the University of St. Gallen.

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She was involved in the food contact project, whereby she created and launched a threeelement offering to support customers with food contact certification requests.

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AsiaFoodJournal

Feature INDUSTRY

Promising Technologies for Safer and Sustainable Food Preservation

The food industry has been using preservatives for centuries to extend shelf life and prevent spoilage of perishable products. With the increasing demand for convenient & ready-toeat foods, effective preservation methods have become more critical than ever before. The food preservatives industry has undergone significant transformation in the past few years, driven by advancements in technologies, regulatory scenarios, and the changing buying preferences of consumers. As a result, new preservation technologies and trends are revolutionizing how people preserve food. In this article, let us explore the latest developments in the food preservatives industry, including new preservation technologies and trends expected to transform the industry.

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Advanced Technologies Revolutionizing the Food Preservative Industry Several advanced technologies hold a lot of promise and can transform the food preservatives field. There will be more effective and safer alternatives in the coming years. Here are some examples:

1. Nanotechnology It involves using nanoparticles to enhance the effectiveness of food preservatives.

Nanotechnology controls the release of preservatives to improve their effectiveness and reduce their negative impact on food quality.

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Feature Nanotechnology is an exciting field with enormous promise for food preservation. By leveraging the unique properties of nanoscale materials, researchers are exploring new approaches to protect food from spoilage and contamination. One of the emerging applications of nanotechnology in food preservation is nanoencapsulation, which involves encapsulating food additives such as antimicrobial agents or antioxidants within nanoscale capsules. This technique can protect these additives from degradation and enhance their effectiveness.

Additionally, nanocoatings can be applied to food surfaces to offer barriers against different factors such as moisture, oxygen, and microbial growth. At the same time, nanosensors can detect pathogens or spoilage markers in food, allowing potential issues to be identified before they become a problem. Finally, nanopackaging materials can be developed to help preserve food by controlling the release of gases and preventing contamination. As these technologies evolve, they can revolutionize how we keep food, reducing food waste and ensuring consumers access safe and nutritious products.

Several companies are investing in nanotechnology-based food preservation solutions to improve food products’ safety and shelf life. For instance, Nestle has been exploring using nanocoatings and nanosensors to improve their products. They collaborated with the Swiss Federal Institute of Technology and developed packaging materials that incorporate nanotechnology.

Similarly, Kraft Foods developed a nanoparticlebased packaging material that can extend the shelf life of cheese and other dairy products by controlling the release of oxygen and moisture.

AgroFresh specializes in developing solutions

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for preserving the quality and freshness of fruits and vegetables. It created a nanoparticle-based coating to reduce spoilage and extend shelf life by inhibiting the growth of bacteria and fungi.

Moreover, NanoPack, a European consortium of companies and research institutions, developed a range of nanotechnology-based packaging materials to extend the shelf life of food products while maintaining their safety and quality. These examples show how nanotechnology can be harnessed to improve food preservation and reduce food waste in the industry.

2. Enzyme-Based Preservatives Enzyme-based preservatives are a new generation of natural food preservatives. They are derived from natural sources and use enzymes to inhibit the growth of microorganisms. Enzyme-based preservatives are more effective than traditional preservatives and have a lower impact on food quality. Enzyme-based preservatives are making significant strides in the food preservation industry by changing how food is preserved.

These preservatives are derived from natural sources, which makes them sustainable and environmentally friendly, unlike synthetic preservatives. Enzyme-based preservatives are effective against spoilage because enzymes can break down the molecules that cause food spoilage, preventing the growth of microorganisms that cause spoilage. Enzymes also allow targeted preservation, which means specific microorganisms can be targeted.

This leads to more precise and effective food preservation.

Additionally, enzyme-based preservatives can be labeled as “natural” or “enzyme-treated,” which can be advantageous for food manufacturers

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Feature that want to appeal to consumers looking for natural or clean-label products. Overall, enzymebased preservatives offer a promising avenue for sustainable and effective food preservation in the industry.

Several companies are leading the way in researching and developing enzyme-based preservatives to change the food preservation industry. Novozymes, a Danish biotechnology company, offers a range of enzyme-based preservatives that can be used to preserve different types of food products. Puratos, a Belgian food company, developed Bio-Refresh, an enzyme-based preservative that can extend the shelf life of baked goods. Chr. Hansen, another Danish bioscience company, developed natural solutions for the food, beverage, and nutritional industries and offers a range of enzyme-based preservatives that can be used to preserve dairy, meat, and plant-based products.

Dutch multinational company DSM also developed a range of enzyme-based preservatives that can extend the shelf life of food products. With the research and development of enzyme-based preservatives, these companies are creating a more sustainable and effective food preservation industry.

3. Plant-Based Preservatives Plant-based preservatives are natural food preservatives derived from plant extracts.

These preservatives provide effectiveness against different microorganisms, and have a lower impact on food quality than traditional preservatives.

Plant-based preservatives are changing food preservation in various ways. Firstly, they are considered to be natural and safe and do not pose

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any harmful effects on human health. Moreover, many plants possess antimicrobial properties that help inhibit the growth of bacteria and fungi, making them effective natural preservatives.

Moreover, plant-based preservatives offer health benefits such as antioxidants and anti-inflammatory properties. They are also environmentally sustainable as they are often derived from renewable resources and can be biodegradable, unlike synthetic preservatives.

The increasing demand for natural and cleanlabel products has led to the development of new plant-based preservatives. Several companies are investing in this area’s research and development activities.

Plant-based preservatives have gained popularity recently due to their natural and safety qualities. Many companies are developing and commercializing plant-based preservatives to meet the growing demand for natural and cleanlabel food products. Kemin Industries offers a range of plant-based preservatives that can be used to preserve various food products. Naturex provides natural ingredients for the food industry and offers a range of plant-based preservatives, including oregano, thyme, and rosemary extracts. Chaucer Foods developed plant-based preservatives, such as garlic and onion extracts, to preserve their freeze-dried fruits, vegetables, and herbs. Cargill offers a range of plant-based preservatives, including rosemary extract and vinegar, which can be used to preserve meat and poultry products. Plant-based preservatives provide several advantages, including their antimicrobial properties, health benefits, and environmental sustainability.

4. Intelligent Packaging Intelligent

packaging

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Feature technology that can transform food preservation.

Smart packaging uses sensors, indicators, and other technologies to monitor and communicate information about the condition of the food inside the package. This information can help identify potential food problems, such as spoilage or contamination, and take corrective action before the food is consumed.

Intelligent packaging is changing the game of food preservation in various ways. One of the most significant benefits is an increase in the shelf life of food. By controlling the environment inside the package, intelligent packaging can extend the life of the food product. For example, oxygen scavengers can remove oxygen from the package, preventing the growth of bacteria that cause spoilage. Intelligent packaging can also improve food safety by detecting potential food contamination. Sensors can detect the presence of pathogens or other contaminants and alert the user to take corrective action.

Intelligent packaging can help maintain the quality of the food by monitoring factors such as temperature, humidity, and light exposure. This information ensures the food is stored in optimal conditions to maintain its quality and freshness.

Finally, intelligent packaging can engage consumers by providing information about the food inside the package, such as its origin, nutritional content, and cooking instructions, thereby increasing consumer trust and confidence in the product.

Intelligent packaging is a rapidly growing field, and many companies are involved in developing and commercializing these solutions. BASF is one such company offering a range of intelligent packaging solutions to help extend the shelf life of food products.

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Amcor is another packaging company that provides a range of intelligent packaging solutions, including indicators that monitor temperature, time, and gas levels to ensure the safety and quality of food products. Sealed Air is a U.S.-based company that produces various industries’ packaging solutions. It offers Freshness Plus, which uses oxygen scavengers to extend the shelf life of food products.

Tetra Pak, a Swedish packaging company, provides a range of intelligent packaging solutions, including indicators that monitor temperature and light exposure, to help maintain the quality of the food inside the package. These companies are leading the race to develop innovative and effective intelligent packaging solutions that can help improve food products’ safety, quality, and shelf life.

5. Edible Films Edible films are thin films made from edible materials that can be used to coat or wrap food products. These films can help preserve the quality and extension of the shelf life of food products by providing a barrier to oxygen, moisture, and other factors that can cause spoilage. Edible films are becoming an increasingly popular method of food preservation.

They are made from natural materials like starches, proteins, and lipids. They can be applied directly to the surface of food products or used as a coating for other packaging materials. Some of how edible films are changing food preservation include the reduction of packaging waste, the extension of shelf life, the improvement of food safety, and the incorporation of customizable properties. By using edible films as a replacement for traditional plastic packaging, there can be a significant reduction in packaging waste and

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Feature environmental impact. Edible films can also help extend the shelf life of food products by providing a barrier to oxygen and moisture, which can cause spoilage. Additionally, edible films can be customized to provide specific properties, such as oxygen and water permeability, to meet the specific preservation needs of different food products.

Edible films are a promising solution for sustainable and innovative food preservation, and several companies are currently developing and commercializing this technology. WikiFoods produces edible films from natural ingredients, such as fruits and vegetables. These films include bite-sized snacks coated in an edible film.

Tate & Lyle is a British company that produces ClearCut® edible and transparent films that can be used to wrap fresh produce and other food products. Tipa is an Israeli company that has biodegradable and compostable packaging solutions, including edible films made from natural materials. These packaging solutions can replace traditional plastic packaging. Finally, WikiCell Designs is a U.S.-based company that produces edible packaging solutions for various food and beverage products, including films made from natural ingredients. These companies are leading the race to develop edible films and are likely to be significant players in the future of food preservation.

6. High-Pressure Processing (HPP) HPP is a non-thermal preservation technology that uses high pressure to kill bacteria, viruses, and other harmful microorganisms. It effectively preserves the quality and safety of meat, seafood, and dairy products.

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Hiperbaric is a Spanish company that specializes in HPP food preservation. It manufactures and distributes HPP equipment for food and beverage processing. HPP uses high-pressure water to inactivate microorganisms and enzymes in food products, extending shelf life without compromising nutritional value, flavor, or texture.

Hiperbaric’s machines are used by companies such as Suja Juice, Pressed Juicery, and Evolution Fresh to process cold-pressed juices, maintaining their fresh taste and nutritional value without preservatives or artificial additives.

7. Pulse Electric Field (PEF) PEF is another non-thermal preservation technology that uses high-voltage electric pulses to destroy microorganisms. It effectively preserves the quality of fruit juices, beer, and wine.

Pulsemaster is a Dutch company specializing in developing and manufacturing PEF equipment for the food and beverage industry. PEF technology processes juices, dairy products, sauces, soups, and meat. An example of a product processed using PEF technology is apple juice, which offers an alternative to traditional processing methods by preserving the juice without the need for heat treatment, resulting in a fresh-tasting liquid with a longer shelf life and high nutritional value.

8. Ultrasound Ultrasound technology utilizes high-frequency sound waves for killing microorganisms in food products. It effectively preserves liquid foods’ quality and safety, including milk and fruit juices.

Hielscher Ultrasonics is a German company specializing in manufacturing and distributing ultrasonic equipment for food and beverage

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Feature processing.

Ultrasonic technology disrupts and inactivates microorganisms and enzymes in food products using high-frequency sound waves. The company developed a range of ultrasonic machines used worldwide by food and beverage companies to process products such as dairy, beverages, meat, fruits, and vegetables.

Hielscher Ultrasonics’ devices help companies such as Nestlé, Danone, and Arla Foods preserve milk and dairy products without heat treatment, resulting in fresh-tasting products with a longer shelf life and high nutritional value.

9. Modified Atmosphere Packaging (MAP) MAP is a packaging technology that replaces air in food packaging with a mixture of gases such as nitrogen, carbon dioxide, and oxygen.

It effectively preserves the quality and safety of fresh fruits and vegetables.

Sealed Air Corporation is a prominent American packaging company that heavily uses MAP food preservation techniques. It specializes in food safety, security, facility hygiene, and product protection. Sealed Air uses MAP technology to modify the atmosphere around food products in packaging to slow down the growth of bacteria and increase shelf life. It offers various MAP packaging solutions tailored to the specific needs of different food products, such as films, trays, bags, and pouches.

Sealed Air’s Cryovac brand provides MAP packaging solutions, such as Darfresh vacuum skin packaging, which ensures that the meat stays fresh for longer.

All these new preservation technologies have

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shown promising results in preserving the quality and safety of food products. However, more research is needed to determine their effectiveness in various food products and ensure their consumption safety.

The food industry is witnessing a significant shift towards natural and sustainable alternatives in food preservation technologies. The emergence of non-thermal preservation technologies such as HPP, PEF, ultrasound, and cold plasma and packaging technologies, such as MAP, have proven effective in preserving the quality and safety of food products without harmful chemicals.

The future of food preservation technologies is promising, with new advancements such as nanotechnology, enzyme-based preservatives, plant-based preservatives, intelligent packaging, and edible films.

Companies are embracing these natural alternatives and introducing innovative solutions that meet consumers’ expectations for cleanlabel, natural, and safe food products. As the demand for sustainable and natural preservation methods continues to grow, we expect to see more advancements and innovations in this field that provide a healthier and environmentally friendly alternative to traditional preservatives.

Shyam Gupta is a passionate and highly enthusiastic researcher with more than four years of experience. He assists clients in overcoming difficult business challenges by providing actionable insights through exhaustive research. He has closely monitored several industries, such as Beverage, Food Ingredients, and Agriculture.

He has a keen interest in writing articles and uses blogs as a medium to share his thoughts. He spends his time reading and painting when not keeping up with industry news.

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Feature

The Importance of Efficient Knowledge Management in Ensuring Food Safety

In a world where access to information is at our fingertips, it’s hard to believe that finding the right answer to a question can be elusive.

The commercial landscape today demands quick and accurate decision-making. In the race for efficiency, many companies often find themselves stymied by overwhelming amounts of information, ineffective document storage, and ambiguous sourcing—especially with the advent of new AI technologies like ChatGPT. So, how can firms ensure that they are on top of their game in terms of both information management and compliance, particularly in the food and beverage sector? A Singaporebased company, Sharelook, offers a compelling solution—ShareBot.

The Problem Landscape

What’s the current situation looking like?

Too Much Information Companies today face a deluge of digital data,

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ranging from papers and reports to resources spread across multiple platforms. Filtering out what’s needed from this informational chaos can be daunting.

Ineffective Document Storage Old-school document storage systems like shared drives or local servers fail to offer structured storage solutions. This often results in confusion and wasted efforts as team members struggle to find or recreate documents.

Lack of Traceability While AI-powered chatbots, like ChatGPT, offer quick answers, they don’t provide the source of their information. This absence of traceability can compromise the credibility of the response, leaving users to wonder if the information is accurate or mere ‘hallucination’ by the AI model.

The ShareBot Solution

ShareBot aims to tackle these challenges by offering an integrated Knowledge Center that

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Feature efficiently manages information, thus making it easier to retrieve and share when needed.

Food Safety and Compliance For businesses in the food and beverage sector, compliance with food safety regulations is a must. ShareBot offers a well-organized platform for storing all relevant regulatory documentation, quality control processes, and certification records. This feature enables companies to withstand audits and uphold their reputation for delivering safe, high-quality products.

Understanding Market Trends and Consumer Insights Food and beverage companies operate in a dynamic market heavily influenced by consumer preferences. ShareBot’s Advanced Search Functionality allows quick retrieval of market research, consumer surveys, and trend analyses, helping businesses stay ahead of the curve in meeting market demands.

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Enhancing Supplier Collaboration and Traceability ShareBot frees supplier collaboration by offering a central repository for supplier agreements, quality assessments, and other communications.

Moreover, its traceability features provide full visibility into the origin of raw materials, ensuring transparency and accountability in the supply chain.

The Road Ahead

Harnessing the power of AI for quick and accurate information retrieval is not just a luxury; it’s a necessity. But, this should be done with full disclosure of the sources of information to ensure credibility. ShareBot, with its advanced features, provides a robust and scalable solution for enhancing operational efficiency and ensuring compliance in the B2B food and beverage industry.

For those interested in diving deeper, click here to explore further.

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Food Safety Culture – An Everyday Approach to Building a Safety-First Culture You can define food safety culture as how everyone in an organisation approaches and manages food safety on a day-to-day basis.

A strong food safety culture often leads to enhanced protection for consumers, reduced financial (and other) losses due to food safety issues for businesses, and a positive brand recall.

Food safety has evolved over the years – the early years of food safety implementation processes were reactive, and responses were ad hoc.

Gradually, as the understanding and knowledge around it grew, funds were allocated to manage it and bring preventive measures to the present state where safety takes precedence in how we do business.

Today, key stakeholders, including the industry, consumers, and regulators, are all more informed, involved, and sensitive to food safety needs.

In a recent consumer survey by NSF, more than 75 percent of respondents indicated they look for businesses offering clear evidence of food safety implementation to make their purchase decisions. Safe food is not only essential but also fundamental to our well-being.

“A significant 75% of survey respondents stated that clear evidence of food safety implementation is a key factor influencing their decision to patronize a business.

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Each time a high-profile food safety case surfaces, it presents an opportunity for an organisation to reassess the relevance and effectiveness of its own program. It is important to recognise that all businesses are vulnerable to such risks.

As risks in the food industry continue to evolve, our approach to addressing them must also constantly evolve. A holistic and positive food safety culture can effectively address these evolving risks by focusing on workforce behavior and knowledge supported by organisational policies and procedures.

Sustaining a food safety culture Developing and sustaining a positive food safety culture within an organisation depends on many variables. While crafting and implementing plans is critical, the ability to sustain this culture over time is what truly defines its success and growth.

Here are some suggestions from NSF on how an organisation can cultivate and nurture a positive food safety culture: Leadership commitment Leaders must understand that leading safety goes beyond managing safety. Management commitment and leadership matters. Employees will be motivated to get behind a cause if leaders are genuinely committed to it.

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Management commitment and leadership matters.

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Feature Integrated safety management system Develop a single, comprehensive, and integrated safety management system. Avoid having several stand-alone safety programs, such as supply chain assurance, operational safety monitoring, and food hygiene training.

By integrating safety into a unified management system owned by the line management, you ensure that learnings, outcomes, and resources are efficiently shared. By embedding safety, you ensure it is a part of business processes and include safety discussion within every meeting agenda rather than holding a specific safety meeting.

Ensure meetings, where safety is discussed have the right blend of personnel in attendance.

Encourage dissemination of outcomes from safety discussions at all levels.

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Engaged employees Actively involve employees when considering new systems or ways of working rather than imposing systems on them. Make safety a core value rather than a priority. Business priorities can change over time, but core values remain constant.

Periodically assess employee attitudes and behaviours Evaluate how employees fit in attitude vs. behaviour on food safety. Evaluate both attitude and behaviour as an employee with low knowledge of food safety but high confidence in that knowledge can pose a significant risk, especially if they are in a management position.

Ensure that your commitment to safety is transparent to all stakeholders, including customers and suppliers.

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Feature Learn from mistakes Take a disciplined, rational approach to learning from mistakes. Take time to investigate and learn from mistakes and avoid any ‘knee-jerk’ responses when you make a mistake. Investigate mistakes thoroughly to identify their root causes and address the core issues.

Recognise that the cause of a failure may not always be directly related to safety, such as when a poor food hygiene rating results from employee absenteeism and staff shortages rather than a severe process breach.

Culture of trust and accountability Foster a culture of trust by holding everyone accountable for safety. Encourage employees to raise challenges and concerns without fear of reprisal. This ensures any avoidable risks to safety are quickly identified and resolved.

Long-term perspective Maintain a long-term outlook and be prepared to adapt to changes driven by innovation, new product development, new work practices, and legislation. Keep an eye on the horizon and be prepared to dedicate investments to ensure safety practices and standards are sustainable and aligned with your business plans.

Invest in your team Provide your team with the necessary tools and adequate training. When your team is wellequipped and trained, they are more likely to engage in safer working practices, ultimately enhancing organisational efficiency.

By implementing these strategies, organisations can not only develop but also sustain a positive food safety culture that benefits both their employees and their customers.

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About NSF NSF is an independent, global services organization dedicated to improving human and planet health by facilitating standards development and providing world-class testing, inspection, certification, advisory services, and digital solutions to the food, water, health sciences, and consumer goods industries. NSF operates in 180 countries and is a World Health Organization (WHO) Collaborating Center on Food Safety, Water Quality, and Medical Device Safety.

NSF provides expertise and accredited food services across all supply chain sectors, including agriculture, animal feed and welfare, produce, processing, distribution, dairy, seafood, quality management software, retail and restaurants. Services include Global Food Safety Initiative, foodservice equipment and nonfood compounds certification, HACCP validation and inspection, label claims verification and certification, DNA and food package testing, product and process development, and organic and Certified Transitional certification through Quality Assurance.

About the Author With a wealth of experience and an outstanding track record in the food sector, Jyoti Bhasin has made substantial contributions to the industry. She has experience in grocery chains in India and currently holds the position of Managing Director for the APAC and ME region. For more information on NSF services, please contact info@nsf.org.

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