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EDITOR’S NOTE Production - Ingredients - Packaging - Quality Control - Logistics

The resurgence of Covid-19 in large countries, including Thailand, has brought various sectors to join forces and increase measures to curb the spread of the virus and to help each other prevent the epidemic from getting worse than it currently is. In the business sector, whether it is a medium enterprise, small SMEs or a large business, businesses have taken steps for protection, such as thorough cleaning of premises, partial closures or closing the premise altogether. Many people have also avoided travelling during the long holidays, such as the Songkran Festival which is normally a time for returning home for family reunion according to the local tradition. Nonetheless, in the midst of this pandemic, the demand for Food continues to remain high as food is one of the things people still need. Whereas people reduced travel, the food sector has been urged to increase

manpower in order to increase the production capacity so that food and beverages can be produced in a timely manner to meet the increased consumer demand. For the manufacturing sector as well, the situation calls for attention to increased hygiene practices along the production line as well as taking care of the health and safety of employees, both physically and mentally, so that the production line is able to achieve the performance targets according to the plan and is able to deliver clean, safe food products to consumers even during the outbreak. May everyone be safe.

Laverne S. Taypin

A Magazine for and About our Readers We love our readers and want to feature you and the companies you work for in the magazine. If you have an interesting story to tell about how your soloved a problem or achieved success, let us know. Email us on editors@ipriasia.com or call 0 2392 2011. Also, let us know if you have any other comments or suggestions about the magazine. We would love to hear your feedback. นิตยสารของเราให้ความส�ำคัญกับผู้อ่านทุกท่านอย่างมาก และเรามีความยินดีลงเรื่องราวที่น่าสนใจของท่านผู้อ่าน และบริษัทของท่าน หากผู้อ่านท่านใดสนใจที่จะ ส่งต่อถึงวิธีการแก้ปัญหา หรือความส�ำเร็จทางธุรกิจที่ท่านได้ประสบมา หรือมีความคิดเห็น ข้อแนะน�ำเกี่ยวกับนิตยสาร กรุณาติดต่อทาง editors@ipriasia.com หรือโทรมาที่ 0 2392 2011 เรายินดีรับฟังทุกความคิดเห็น

Thailand Address IPRI Co.,Ltd. 58/2 Soi Phrom Sri, 49/19 Sukhumvit Rd., Khlong Tun Nea, Wattana, Bangkok 10110 Thailand Tel: +66 (0) 2 392 2011 Website: www.asiafoodbeverage.com Management Publisher & Managing Management Team Wannee Sananwatananont Laverne S. Taypin Business Consultant Manger Surathan Parapornpisut Editorial Team : editors@ipriasia.com Dianita Kalua : himmaellisa@gmail.com Siriporn Sachamuneewongse : ritx2018@gmail.com Vivien Chen Digital Team & Production : production@ipriasia.com Wiratchada Sukkhathon : pure@ipriasia.com Watcharida Sukkhathon : preem@ipriasia.com Admintration/Circulation Rawiphan Promhgam : raviphan@ipriasia.com Sales Director Laverne S.Taypin : lawant@ipriasia.com Board of Industry Consultants -Assoc.Prof.Dr.Siree Chaiseri, Vice President for Acadermic,Kasetsart University -Dr.Preeya Vibulsresth,Faculty of Agro-Industry,Kasetsart -Dr.Sakarindr Bhumiratana,President,King Mingkul’s University of Technology Thonburi -Dr.Yuvadee Nakapadungrat,Factulty of Science, Srinakarinwirot University -Assoc,Prof.Songsak Srianujata,Institute of Nutrition, Mahidol University -Dr.Kitipong Assatarakul,Department of Food Technology, Faculty of Science,Chulalongkorn University

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SENSE SENSE THE THE DIFFERENCE DIFFERENCE

WE WE ARE ARE ATAT HOME HOME EVERYWHERE EVERYWHERE ININ THE THE WORLD WORLD Experts Experts at home at home andand everywhere everywhere in the in the world, world, whowho are passionate are passionate about about foodfood andand nutrition, nutrition, fullyfully equipped equipped application application andand development development centers centers as well as well as capabilities as capabilities andand excellent excellent service: service: thatthat is Brenntag is Brenntag Food Food & Nutrition. & Nutrition. Brenntag Brenntag Food Food & Nutrition & Nutrition is perfectly is perfectly positioned positioned to cater to cater to its to its business business partners partners on aon local a local level. level. Thanks Thanks to our to our strong strong locallocal infrastructure infrastructure in 73 incountries, 73 countries, we are we engrained are engrained in the in the locallocal cultures cultures andand business. business. You You will will benefit benefit from from this this extensive extensive market, market, industry industry andand product product know-how, know-how, including including our our understanding understanding of regulations, of regulations, policies, policies, challenges challenges andand developments. developments. Brenntag Brenntag Food Food & Nutrition & Nutrition offers offers unparalleled unparalleled technical technical services. services. Through Through our our 28 food 28 food & nutrition & nutrition application application andand development development centers centers all over all over the the world, world, we create we create tailor-made tailor-made foodfood formulations, formulations, no matter no matter howhow small small or large or large our our partners’ partners’ needs. needs. You You will will get get smart smart solutions solutions andand innovative innovative approaches approaches thatthat strike strike the the right right balance balance – – from from a product’s a product’s taste taste andand texture texture to its toappearance its appearance andand shelf shelf life.life. www.brenntag.com/food-nutrition www.brenntag.com/food-nutrition Brenntag Brenntag Ingredients Ingredients (Thailand) (Thailand) Public Public Company Company Limited Limited 1168/98-100 1168/98-100 Lumpini Lumpini Tower, Tower, 33rd 33rd Fl. Fl. RamaRama IV Rd., IV Thungmahamek, Rd., Thungmahamek, Sathorn Sathorn Bangkok Bangkok 10120, 10120, Thailand Thailand Phone: Phone: +66 2+66 68925999 689 5999 info-thai@brenntag-asia.com info-thai@brenntag-asia.com

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Creating delicious, sustainable and nutritious plant-based alternatives

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FOOD

Marketing for better hygiene, (v) flexibility for marketing innovative products and packaging, and (vi) vision and conveyor tracking in any position to product picked and controlled process.

Closer to Collaborative Robots (Cobots) The concept of “cobot” was initially formed from General Motors as early as 1994, and it was literally invented in 1996 by J. Edward Colgate and Michael Peshkin and defined as “an apparatus and method for direct physical interaction between a person and a general purpose manipulator controlled by a computer” in a US patent. Emerged of cobots is along with the humans safety. This robots is completed with additional sensing Based on Accenture whitepaper (2017), the global population which allow to knowing quickly contact with foreign objects is forecasted to grow from 7.3 billion in 2015 to 9.7 billion in 2050. within its working envelope and stop the production immediately. This changing will impact to several things such as 6 in 7 people to consume >3.000 calories per day. Another impact is adoption Thus, it can be reduced the injury to humans. In contrast to rate of new consumer technologies is faster than ever. Which is traditional industrial robots, cobots can operate without mean the demand for food are extremely increase. Along with additional equipment such as caging, light curtains etc. new normal era, demand for healthy food also being high. To minimizing the footprint of the robot, as well as reducing the secure this conditions, food industry need to take concern on cost of ancillary equipment. Cobots is particularly suitable in how food are produce with safety not only for the final product but helping the food and beverages industry due to several benefits also for the personnel in food industry like suggestion from WHO. like easy programming, easy set-up, flexibility, and the connection with artificial intelligence. Approaching Production Using Robots All the situations and conditions above are the opportunities to see a line with technology. Using robots in food industry is not a new thing. Some industry had been using robot partially to increase productivity. The Association for Packaging and Processing Technologies (2018) shows that robot can more effectively and efficiently than humans. In production, humans can facing some errors like get distracted, lose attention, get tired, go on holidays or get sick. Especially in this pandemic era, social distancing also bring the brick to production process in food industry. In the other hand, Ahmad Nayik (2015) also explain the benefits of robotics in different features: (i) robots can do better process control like easy to clean robot, minimum retention areas, (ii) high reliability, high speed to increased productivity, (iii) high dexterity, several mounting positions lead to compact cell, less room required, simpler mechanical solution, (iv) cleanliness 34

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ความต้องการอาหารของ ตลาดโลก

ด้วยสถานการณ์การระบาดของไวรัสโควิด 19 และการหลีกเลี่ยง การสัมผัสเป็นสิ่งจ�ำเป็น เพื่อระงับการแพร่เชื้อและลดการสัมผัสทาง กายภาพระหว่างผู้คน และ เพื่อเป็นการร่วมรับผิดชอบต่อสังคม ทาง เลือกหนึ่งคือ การท�ำงานที่บ้าน หรือ work from home เป็นสิ่งที่เกิด ขึ้นส�ำหรับภาคธุรกิจ ในทางกลับกันส�ำหรับแรงงานในอุตสาหกรรม อาหาร จ�ำเป็นที่ต้องท�ำงานในโรงงานและในสายการผลิตอย่างหลีก เลี่ยงไม่ได้ ด้วยความต้องการของอาหารมีมากขึ้นไปพร้อมกับการ ระบาดอย่างหนักทั่วโลกของไวรัสนี้ ในอุตสาหกรรมการผลิตอาหาร นี้ มีบางผลิตภัณฑ์ที่มีความต้องการที่มากขึ้น เช่น เมล็ดพันธ์อบแห้ง ข้าว อาหารส�ำเร็จรูป นม ผักผลไม้ แป้ง และเส้นพาสต้า เป็นต้น ใน ขณะที่ องค์การอนามัยโลก (WHO) ได้แนะน�ำว่าสิ่งที่จ�ำเป็นอย่างยิ่ง ในสภาพแวดล้อมเช่นนี้คือ อุตสาหกรรมอาหารต้องพยายามรักษา ความสะอาด อนามัยที่ดีและความปลอดภัยให้แก่แรงงานในสายการ ผลิตอาหารให้ได้มากที่สุด จากเอกสารไวท์เปเปอร์ของ Accenture (2017) คาดว่าประชากรทั่ว โลกจะเพิ่มขึ้นจาก 7.3 พันล้านในปี 2015 เป็น 9.7 พันล้านในปี 2050 การเปลี่ยนแปลงนี้จะส่งผลกระทบต่อหลาย ๆ อย่างเช่น 6 ใน 7 คน จะความต้องการบริโภคอาหาร มากกว่า 3,000 แคลอรี่ต่อวัน อีกผล

กระทบที่จะเกิดขึ้นคือ อัตราการยอมรับเทคโนโลยีใหม่ของผู้บริโภค ที่มีอัตราความเร็วกว่าที่เคย ซึ่งหมายความว่าความต้องการอาหาร ของประชากรโลกจะเพิ่มขึ้นอย่างมาก นอกเหนือจากยุคปกติใหม่ new normal แล้วความต้องการอาหารเพื่อสุขภาพ มีความต้องการ สูงเช่นกัน เพื่อตอบรับกับการคาดการณ์นี้ อุตสาหกรรมอาหารจ�ำเป็น ต้องค�ำนึงถึงวิธีการผลิตอาหารที่มีความปลอดภัยไม่เพียงแต่เพื่อส่ง มอบให้แก่ผู้บริโภคปลายทางสุดท้ายเท่านั้น แต่ยังรวมถึง ต้องดูแล บุคลากรในอุตสาหกรรมอาหารอีกด้วย เช่นค�ำแนะน�ำจาก WHO ที่ กล่าวมาข้างต้น แนวโน้มการใช้หุ่นยนต์เพื่อการผลิตอาหาร จากสถานการณ์และเงื่อนไขที่กล่าวมาข้างต้นนั้น ท�ำให้เกิดโอกาสที่ มาพร้อมกับเทคโนโลยีดิจิทัลที่เข้ามา และการใช้หุ่นยนต์ในสายการ ผลิตของอุตสาหกรรมการผลิตอาหารไม่ใช้เรือ่ งใหม่ โดยในอุตสาหกรรม การผลิตอื่น ๆ ได้ใช้หุ่นยนต์มาเป็นส่วนหนึ่งของการผลิตและช่วยใน การเพิม่ ประสิทธิภาพและประสิทธิผล มีรายงานจากสมาคมเทคโนโลยี การบรรจุและการแปรรูป (2018) ว่าหุ่นยนต์สามารถท�ำงานในสาย การผลิตได้อย่างมีประสิทธิภาพและประสิทธิผลมากกว่ามนุษย์ ใน สายการผลิตโดยใช้แรงงานมนุษย์นั้น ต้องพบกับข้อผิดพลาดบาง MAY - AUGUST 2021

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SPECIAL Feature Challenges & Opportunity for Food & Beverage Manufacturers

The Pandemic has admittedly affected the business landscape world-wide. It is not wrong to assume that every single business has had to adapt to the situation in varying degrees. The logistics of both people and goods DGECOG OWEJ OQTG FKHÌEWNV #NVJQWIJ YG CTG PQY RTGUWOCDN[ RCUV VJG OQUV ETKVKECN point of the Pandemic,logistics still represent an issue. Production workers, product distribution, and consumer access has not resumed to ‘normal’ conditions. Amidst the challenges faced due to the COVID 19 situation, we do see healthy future prospects. The beverage sector has been hit hard, and larger expansion projects are postponed, but not entirely cancelled. In the processed food industry, we see good growth, due to the convenience related to ready-to-eat products and previous shutdown of restaurants. The Pandemic also brought new opportunities for us as an equipment supplier KP VJG XGTVKECN VTCPURQTVCVKQP ÌGNF QH KPtralogistics. Companies look for ways to automate production lines and warehouses where there is scarcity of labor and also to reduce the risk of virus contamination. Despite the travel restricVKQPU OCEJKPGU KP VJG ÌGNF JCF VQ EQPtinue to operate properly. Therefore we implemented remote support relying on AR technology, which enables our service mechanics to perform their job despite physical distances of sometimes thousands of kilometres. This is well perceived by our customers as there are no delays due to travelling, and the job can be performed in less hours which makes it price wise attractive. 8

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Manufacturers refocus after the recovering

In relation to the opportunities that are KFGPVKÌGF GORJCUKU UJQWNF DG QP CWtomation, remote solutions, and smart technologies to reduce the reliance on and travel of both labor and material. Sustainability of raw materials and production process should also be higher on the agenda. The Pandemic brought uncertainty and volatility, but also showed how quick established systems and ways of working can adapt onto new situations. We as Apollo learned from this and believe that our motto “AlYC[U OQXKPI (QTYCTFÂ ÌVU RGTHGEVN[ YKVJ the direction of the future. Manufacturers development and Sustainability are the most important thing to do in this situation , Apollo will continue to invest into new technologies in conveying of various products, contributing QP QWT RCTV VQ KPETGCUG GHÌEKGPE[ KP VJG intralogistics industry and make this world a healthier, happier, and better place to live! We will rely on existing and state-of-art technologies to make this happen. The UN Sustainability Development Goals are our road map

Kevin Suphapvanich Chief Commercial Officier Asia Pacific

for new innovations and also the way how we manage our business. Our vertical conveying equipment can be serviced remotely, has a lower carbon footprint, and consumes minimal energy. This YKNN TGFWEG EQUVU DQQUV GHÌEKGPE[ CPF increase sustainability of manufacturers. Organization-wise, we will emphasize on local community support and striving for gender equality which eventually will make the world a better place for all!

www.apollobv.com

MAY-AUGUST 2021

SPECIAL Feature The demand for healthier products in Asia Pacific has been on a steady rise for some time and is set to continue growing post-COVID-19. In fact, new research from FMCG Gurus on behalf of BENEO shows that there is an overriding demand for healthy ingredients as consumers increasingly want to eat healthier, due to the pandemic.

Christian Philippsen Managing Director, BENEO, Asia Pacific

The past months have shown that people with diabetes or a badly controlled blood sugar level may have an increased risk of severe illness from COVID-19. With the region accounting for about 251 million diabetics, there’s a clear need for healthier alternatives that can help consumers better manage their blood glucose levels. The good news is that scientific studies have shown that reducing blood sugar levels is relevant to health and the prevention of lifestyle-related diseases like diabetes. Controlled, balanced and low blood glucose levels are therefore key, especially to prevent the development of a number of non – communicable diseases–like diabetes–and they do support health and wellbeing in the long term. Low glycaemic diets are characterised by low blood glucose levels and correspondingly low insulin levels, which allows for a more balanced blood glucose response.

Asia FOOD BEVERAGE Thailand

This benefits people of all age groups who thrive for a healthy diet and lifestyle. Carbohydrates are essential for a healthy diet as they are our body’s main energy source. However, it is important to look at the quality of the carbohydrates we consume. Carbohydrates that help to keep the blood glucose level under control are the way to go. As such, carbohydrate-based foods with low or reduced glycaemic properties should be the preferred food choices, as they support a low glycaemic diet. Reducing the blood glucose response of available carbohydrates by modification of the glucose supply can be supported by a smart choice of ingredients: by selecting low glycaemic and slow-release carbohydrates, such as PalatinoseTM (Isomaltulose). There are two effective ways to minimise the glycaemic effect of food products. The first is to modify the glucose supply with fully digestible, yet low glycaemic carbohydrates, which ensures the carbohydrate energy enters the body in a slow and steady way. The second is to reduce overall glucose supply by

sugar replacement, using partially or non-available carbohydrates e.g. (prebiotic fibres). Chicory fibres such as inulin and oligofructose help promote balanced blood glucose levels. Because prebiotics are indigestible by our bodies, they support a lower rise in blood glucose response, while increasing the growth of good bacteria in the gut. BENEO’s functional carbohydrates and fibres are low respectively nonglycaemic and have a reducing or lowering impact on blood sugar levels. It allows manufacturers to produce foods that are both healthy and tasty to consumers–helping them to keep their blood glucose levels at a lower, more balanced level.

www.beneo.com

MAY - AUGUST 2021

SPECIAL Feature Opportunity & New Normal: Life Style This Pandemic is not a foodborne illness nor caused by contaminant in the food. It is a social influence via virus by direct contact with hands and/or human breaths on face-to-face communication. It is, however, the fact that Covid virus spread out at the dining with friend and family, one of our vital events in life, which forced many hotels and restaurants to close operation. This affects the Food & Beverage Manufacturers with serious impact and destroyed economy all over the world. I agree this point from such a big drop by those who distribute their food supply to restaurant industry. But at the same time, there also exist some other Manufacturers who became to be busier to produce their packed foods to individual consumers. During the lock down more people stayed at home and spent their time to eat, if not cooked by themselves, a ready meal, instant noodle, or delivered take-out menu. Pet animals got paid more attention to and fed with better food, too. As far as the total number of our stomach remain unchanged, it is simply shifted the place for us to eat. Pandemic damaged hotels and restaurants, and related supply chain industry. But some Manufacturer and retail market are busy indeed to sell the house consumed products.

Hiroki Takabayashi Managing Director

Another tendency forecasted is the taste grade improvement. If visiting the restaurant is decreasing and dining at home is increasing to a certain degree continuously, consumers may expect “a hotel taste at home” more than before among the variety of frozen ready meal. Isn’t it an idea for Manufacturers to develop a higher level taste even cost to represent a restaurant’s quality? Ingredient and recipe are supervised by famous chef, collaboration with Michelin authority, etc. to attract the consumers.

Checkweigher will assist you to ensure if the individual pack has the same weight as promised before delivery to market. X-ray inspects if the packed food has no foreign article contaminated, which is more inquired of late. If you connect these machineries with our sanitary designed conveyors on a common signal control, you can complete a fully automation. Production record can be also stored by memory.

In the market there are so many food packages exist, e.g. bag, box, can, Development for Sustainability vacuumed, tray. Manufacturers Refocus after Ishida has been supplying an automation We can also consult follow your requirethe recovering mainly in the field of precise weighing ments and connect our product with Covid threaten us if crowded with manual and packaging, and inspection process. other supplier’s machineries operators in Manufacturers’ production line. Then, naturally, it is more required For a uniformed weight in a pack under to shift for human-reduced automation. mass production, since invented as a It affects an employment issue from labor pioneer, our multihead weigher can provide perspective, but factory need to eliminate you with hundreds cycle per minute proa human-carried risk to continue production ductivity at less giveaway profitability. www.ishida.com and safety. 58 56

Asia FOOD FOOD BEVERAGE BEVERAGE Thailand Thailand Asia

SPECIAL Feature Food Industry in Indonesia and Challenges & Opportunity from COVID-19

With the high confirmed cases of COVID-19 in Indonesia, the government has made many restrictions to slow down the transmission. It includes reducing the number of working hours and limiting the number of people in the workplace up to 50%. As a food ingredients company in which meeting face to face and tasting plays a significant role in product evaluation and development, these policies have brought its challenges. We are forced to think creatively and find alternative ways to organize as simple as a product evaluation meeting. It slightly impacted the product develop ment pace. With the lock-down policies issued in almost all countries, the pandemic has also brought logistic challenges. Some of our imported materials are often stuck in some checkpoints in between the delivery. A critical shortage of shipping containers has also caused delays in our product shipment. Along 2020, health and wellness were trending. Most of our clients focused on twisting their existing products with additional functional benefits to boost the immune system. As the vaccine has started being distributed worldwide, our clients are quite optimistic that the

Arianto Mulyadi Director of Corporate Communication & Sustainability

market will soon recover. Some of them are preparing to launch new products. Therefore, The pandemic has somehow changed consumer preferences, and they may not come back to their previous preferences even when it will all over. Manufacturers should refocus on what matters to consumers now. The trend in health and wellness will continue, and manufacturers must prepare ingredients that support food and beverage creation with health and wellness benefits. Indesso, with its diverse product portfolio, offers a total solution for our client in facing pandemic challenges. Our R&D

experts, Application technologists, Marketing and Sales teams all work together to create innovative product concepts that best suit our clients. We are investing in new technologies such as supercritical CO2 extraction, which helps obtain active ingredients without leaving harmful residues, and encapsulation technology. Social and environmental aspects of operations are positively taken care of.

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SPECIAL Feature Outlook after Pandemic Covid-19 : Challenges & Opportunity

The ongoing pandemic has transformed the way we live and will continue to define consumption for the next decade, what, where and how we choose to eat and drink, and the factors driving consumers food and beverage choices. At Kerry, our goal is to provide more than 2 billion people with sustainable nutrition solutions by 2030. We want to be our customers’ most valued partner, creating a world of sustainable nutrition by enhancing and expanding our solutions towards developing better food and beverages with customers and industry partners.

scrutiny of labelling, from ingredients that are toxin-free to non-modified. It is also important for health claims to be backed by science or research and for food to be manufactured without harming animals. Even food packaging and storage are evolving to reduce the use of plastic and ease the strain on the planet.

Consumers today are more aware of the importance of good health as well as food safety. In a recent FMCG Gurus global survey, consumer interest in overall health was at 59%, with 35% reporting eating more immune-boosting foods. In a Global Data report, 84% of people say that a product’s impact on health and wellness influences what they buy. Consumers regard food as medicine and are increasingly turning to natural foods and traditional ingredients like herbs and spices for nutrition and wellbeing.

While these are the challenges brought on by COVID-19, they are also opportunities to meet the demands of consumers and the changing consumption landscape. It’s a prime time for innovation for the F&B industry.

More than ever, tech innovation can help us develop ingredients or experiment with new solutions that satisfy the hunger for healthier food and beverage that still tastes great. This can include adding protein, probiotics or immune-boosting ingredients in traditionally non-fortified foods like As a result, we’ve seen a surge in home hot drinks and snacks, or creating food cooking, which allows people to prepare solutions that help reduce sugar, salt and wholesome, healthier meals. With economies fat content. impacted by COVID-19, consumers are price-sensitive and want value for money. The pandemic has changed the way we Affordable, hearty, familiar staple foods are conduct business, with many companies now preferred over high-priced produce. having to quickly adapt to a digital presence. The source of food will be critical. People Already we are seeing greater use of AI want to know where their food comes from and digitalisation to ensure a more efficient and there’s now greater trust in local supply chain, as well as enabling innovative produce over imported foods as they are consumer experiences and solutions. more sustainable and serve to support the For example, digital platforms that offer local economy. complete meal prep solutions, from online recipes, cooking demonstrations via video or live streaming, to contactless delivery Sustainability and Environment The focus on sustainability and the environ- or collection of DIY meal kits to help home ment has intensified consumer and regulatory cooks recreate restaurant quality dishes for a premium in-home dining experience.

John Cahalane President and CEO of Kerry Asia Pacific, Middle East and Africa

Into this comes the growth of food delivery, another result of the popularity of home dining. The F&B industry is starting to develop packaging that stands up to the rigour of delivery, and the time it takes for a meal to get from the kitchen to people’s homes while maintaining taste, quality and safety. We are in the midst of a food revolution with consumers constantly seeking new experiences that satisfy their needs. They want food and drink that taste great, meet their nutritional needs and are environmentally and ethically sustainable. We must stay nimble and open to these and other opportunities brought on by this new normal. Our priority as an industry is to harness our innovation expertise, solutions portfolio, and sustainability commitments to create products that offer greater value, and are ultimately better for people, society and the planet.

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SPECIAL Feature When talking about Challenges & Opportunity for Food & Beverage Manufacturers after the Pandemic and our Customers, of course, have faced huge challenges as a result of the pandemic. Depending on where you are, a customer plant may be standing still, investments may be on hold, or investing may be reserved. With strong competition in the current markets, there is a struggle from our customers to retain or gain market share. Therefore, flexibility, efficiency, low total cost of ownership as well as more sustainable solutions continue to be key to our customers. into account the growing consumer trends for sustainability and healthy living, for example, desire to consume more plant-based food and drinks. As flexibility, efficiency and low total cost Dominique Martin of ownership is of high importance for Sales Vice President SEAP many, manufacturers are considering greater automation in their production The pandemic and its causes have process. raised consumer concerns about food safety. To address these concerns, we Manufacturers development and believe that Food & Beverage manu- Sustainability facturers will pay more attention to food Sidel is a sustainable partner in packaging, safety and traceability in every step of line design with agile solutions, marketthe production process (e.g. extraction tailored innovations and services. We of raw materials, packaging, distribution, provide equipment and service solutions etc.). That can be reached by upgrading for packaging beverage, food, home and their existing solutions or by investing personal care products in PET, can, glass in equipment that is in compliance with and other materials. By understanding not only regional, but also global and the needs of our customers’ markets, European food safety standards. production and value chains we apply our solid technical knowledge, smart data Refocus after the recovering analytics and sustainable practices to The focus should be assessed in the ensure lifetime productivity reaches its full light of each market segment separately. potential. Here are some of them: Nevertheless, reaching greater flexibility in the production process could be Sidel Aseptic Combi Predis™, the inbeneficial for each and every manufacturer, tegrated, blow-fill-seal-filler solution with as it can support them in re-boosting the dry preform sterilisation, which ensures market. Additionally, greater flexibility sustainable and safe aseptic production goes hand in hand with more focus on and is approved by the United States innovation, research and development Food and Drug Administration (FDA). in order to extend their portfolio with During these challenging times, it is vital new products with appealing packaging for us to stay in contact with our customers designs. Here manufacturers should take and provide the support they require. This 60 26

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is possible with Sidel Service Online platform guaranteeing 24/7 remote assistance with plenty of services worldwide. Due to the live connection to equipment, it is possible to obtain an expert’s accurate diagnosis remotely, fast problem-solving and precise assistance in setting and optimising equipment parameters. We are also able to accompany the insertion and start-up phase remotely with customers. Sidel has also been supporting all the industry players who introduced r-PET bottles. It is true that PET is the only plastic packaging material that is 100% recyclable and suitable for direct food contact with a closed loop bottleto-bottle recycling, ensuring a very low environmental footprint compared to alternative non-plastic materials. By requiring fewer raw materials and reducing waste, r-PET achieves a carbon footprint, which is nearly five times lower than when using virgin PET. To tackle plastic waste, Sidel is also working on packaging innovations to implement tethered cap for all beverage containers not only in Europe but to be also ready for a global change.

www.sidel.com

SPECIAL Feature

Outlook after Pandemic Covid-19 : Challenges & Opportunity Covid Pandemic is a crisis which affecting business and economic growth. But at the same time Pandemic causes stimulation and acceleration for tremendous change and growth in the supply chain logistics sector. Therefore, businesses need to adjust the direction and reconsider strategies for survival and growth their business in this new way.

Manufacturers development and Sustainability are the key elements for manufacturers today and need to embrace flexible to adaptation and strengthen the business, including implement Lean system to keep the company mission to survive and stay competitive in this new way of business. Think Tomorrow’ philosophy With SSI SCHAEFER SYSTEMS offering that business will have to self-prepare to develop new directions and ready for change, based on: Quick responsiveness, Flexibility and Sustainable. Obviously, Sustainability is increasingly becoming a decisive criterion for determining whether offered solutions are future proof. With the sustainable approaches of SSI SCHAEFER in products, concepts, and services, we

Sarawut Laoprasert (Country Manager) SSI SCHAEFER SYSTEMS INTERNATIONAL CO., LTD.

correspond to the ‘Think Tomorrow’ philosophy. This philosophy enables tailormade solutions. With its broad portfolio, SSI SCHAEFER is committed to supporting customers who pursue their own climate goals in a spirit of partnership and working with them to implement the right solution.

www.ssi-schaefer.com

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SPECIAL

Article

By Kerry APMEA

Spice and chili: Turning up the heat on savoury snacks

Evolving consumer snacking behaviours have turned the focus to heat intensity, even as more consumers are eager to try culinary flavours. For example, mala and other hot and spicy flavours typically found in restaurant dishes are now found in today’s snack flavours. Chili has been a mainstream flavour in Kerry Taste Charts for the last five years and its popularity continues to drive new launches. According to Chili Flavours: Trends Analysis Innova report, three out of five global food and beverage launches in 2019 had chili as the leading flavour accounting for 61% of all new launches. 66

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Asia and Europe had the highest number of new launches with chili flavours making up over 65% of global launches, while China and the US led in the spices flavour category, making up 13.9% and 11.8% of new launches, respectively. In terms of chili flavour applications, snacks ranked second highest, with an annual growth rate of 26.8% - the highest

SPECIAL

Article

sweet chili and shrimp flavour from China (Dec 2020). Creating winning flavour pairings calls for both science and technology. Kerry’s network of chefs and R&D scientists uses findings from proprietary AI tool Kerry TrendspotterTM, which predicts trending ingredients and flavours, to bring authentic taste to innovative flavours that will likely have great consumer appeal. Extreme spiciness and heat The hotter the better and this is evident in new snack launches targeted at consumers who seek intensely flavoured snacks. Some examples include roasted cashews with fiery chilli flavour from the UK (Sep 2020), 3-pepper fire gourmet pickle chips launched from the US (Aug 2020), and extra hot banana chips from Indonesia (Jul 2020). Local chili varieties Local inspiration will shape taste innovation this year. There will be greater spotlight on local chili and spice varieties as seen in new potato chip launches in Mexico featuring chiltepin, smoked chili, and morita chili flavours (Aug 2020). There is also a fried chili flavoured hollow potato snack from Indonesia (Oct 2020) and a masala-flavoured snack from India (Nov 2019). amongst all categories. Potato-based snacks tagged with Chinese Five Spice, Indian Masala, and Wasabi were key tastes Spices & Seeds flavours were the most popular, with meat in savoury snacks last year. The pandemic likely influenced snacks following as the second fastest growing category. consumer preferences as we are seeing these flavours evolving to a greater variety of local tastes that have inter“There is a growing trend that focuses on specific and local national appeal. This works two ways - meeting consumers’ chili, and origin across the region,” adds Ronan Moloney, Vice renewed interest in local tastes and flavours, and with restricPresident & General Manager of Food and Meat at Kerry tions on travel, catering to people looking for international culinary APMEA. “Taking this into account, along with changing con- experiences through snack flavours. sumer demands, we see this trend taking three approaches: the extremely spicy and fiery category, chili and savoury This growth is reflected in Kerry’s 2021 APAC Taste Charts, combinations, and greater focus on local chili/spice varieties.” which list Japanese Sansho, Sichuan Mala, Sweet & Spicy Chili, Habanero Chili, Chipotle Chili and Cayenne Pepper as this Combining chili and savoury year’s fastest growing flavours. Consumers love chilli and new taste innovations. We see this in snack launches that pair chili with other savoury flavours such as jalapeno and dill crisps from Belgium (September 2020), More Information : sweet and salty kettle popcorn from the US (Aug 2020), and www.kerry.com MAY - AUGUST 2021

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