ISSUE NO.4 www.ipriasia.com
Best food safety practices in produce Ultra-processed food intake associated with increased risk of IBD
Plastic CRC Containers
DIGITAL ISSUE NO.04 :DEC 2021
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EDITOR’S NOTE
ADDRESS IPRI Co.,Ltd. 58/2 Soi Phrom Sri, Sukhumvit Rd., Khlong Tun Nuea, Wattana, Bangkok 10110 Thailand Tel: +66 (0) 2392 2011 Website: www.ipriasia.com MANAGEMENT Publisher Wannee Sananwatananont MEDIA DIRECTOR Laverne S.Taypin : lawant@ipriasia.com ADMINISTRATION / DIGITAL SUBSCRIPTION Rawiphan Promgam : rawiphan@ipriasia.com DIGITAL TEAM / PRODUCTION Wiratchada Sukkhathon : pure@ipriasia.com
As the world faces challenges due to Covid-19, which has disrupted lifestyles of people regardless of their race or skin color, across the world. At the same time, the journey of digital technology with upcoming full speed of 5G network that provided people with fast and broad access to information, helping connecting people across borders become easily, increasing production efficiency in the manufacturing sectors and making the world a smaller place like one could never have imaging before. With this opportunity, we would like to introduce you the edition of AFB Digital Magazine, the digital publication for Food industrial sector covers food manufacturing technologies, food processing, ingredients, packaging, safety & quality, material handing and automation that you are now reading. With the modern technology, everyone in the industry could access latest manufacturing information instantly and with efficiency. It also allows you to access the information in digital format and you can easily forward and share the information to those that are relevant. I hope that our readers will benefit from Asia Food Beverage Thailand (AFB) Digital issue. We do welcome the latest development on new technologies that you would like to share, kindly send to us at editors@ipriasia.com We are more that happy to be the medium for sharing your news.
Lavene S.Taypin
DIGITAL ISSUE NO.04 :DEC 2021
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CONTENTS INGREDIENTS & CHEMICALS Rise of Natural Ingredients in Asia’s Beauty Industry 12-13 Ultra-processed food intake associated with increased risk of IBD 14-15
FOOD SAFETY India To Introduce Its First Vegan Food Safety and Labelling Standards
6-7
Best food safety practices in produce
8-9
FOOD PROCESSING AI will improve food safety, quality, and processing efficiency post-COVID —with some risks attached 10-11
PACKAGING Plastic CRC Containers
16-17
ASIA UPDATE Filipinos getting more health conscious but want further support from food industry to improve diets 18-19
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DIGITAL ISSUE NO.04 :DEC 2021
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FOOD SAFETY By Green Queen
India To Introduce Its First Vegan Food Safety and Labelling Standards India is set to introduce the country’s first vegan food safety standards and labelling regulations. Having formulated its draft report, the Food Safety and Standards Authority of India (FSSAI) will issue guidelines to define plant-based food products and help consumers identify the products. The FSSAI has debuted its draft for the Food Safety and Standards (Vegan Food) Regulations 2021, representing India’s first food safety standards dedicated to plantbased products. In addition to defining what constitutes vegan food, the guidelines will also introduce a new vegan food logo to help consumers identify such products. Vegan food safety and labelling According to the draft, vegan food will be defined as: “Foods or food ingredients that have not made use of 6
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any ingredients, additives and processing aids of animal origin including milk and milk products, fish, poultry and meat, egg or egg products, honey or honey bee products, materials of insect origin.” It also says that vegan food must exclude any “ingredients that are clarified using animal sourced products,” such as bone char used in sugar production, or the use of isinglass (fish swim bladder) in the clarification process of beer brewing. Furthermore, the regulations outline that producers must not use any animal testing, and that this will be included in the final product safety evaluation to ensure proper licensing for vegan products. Vegan products that adhere to the standards will be labelled with a new logo created by the FSSAI, helping consumers identify products that are 100% animal-free and vegan-friendly.
India’s plant-based industry The new standards come as India’s plant-based industry continues its rapid growth. While North America and Europe are still the most mature plantbased markets, India is now home to a growing number of local food techs and brands devel oping vegan meat, egg and dairy alternatives. Investment has also been pouring into the sector, with plant-based pioneer GoodDot, which also runs the country’s first vegan fast food chain GoodDo, securing the first VC funding within the Indian plant-based meat segment last month.
and found that India made it to the list of top 10 countries with the highest number of pledgers. India stood in third place, behind a tie between the US and UK and Germany, and represented the only Asian country to make it to the list.
6 cities in India were also listed on the top 15 cities Since then, a number of Indian plant-based startups with the most sign-ups for Veganuary, among have announced funding rounds, including vegan them Bengaluru, Mumbai, Hyderabad, Chennai, dairy maker Goodmylk and plant protein ingredients Pune and New Delhi. firm Proeon. According to Veganuary, as many as 85% of its Veganism is on the rise participants this year now plan on making their Driven by rising awareness about health, sustaina- newfound plant-based habit a part of their bility and animal welfare, an increasing number permanent lifestyle. of consumers in India are adopting veganism-or at least going “part-time vegan”, otherwise known More Information : as flexitarian. https://www.greenqueen.com.hk/india-veganfood-safety-standards/ Earlier this year, global plant-based movement Veganuary released the results of its 2021 campaign, DIGITAL ISSUE NO.04 :DEC 2021
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FOOD SAFETY
By Supermarket Perimeter
Best food safety
practices
in produce KANSAS CITY - While food safety-related outbreaks continue to cause headaches for the fresh produce industry, experts are optimistic that increased awareness all along the supply chain will continue to mitigate some outbreaks and prevent others. The safety of fresh fruits and vegetables sold at grocery retail has always been a key priority for Arlington, Va.-based FMI – The Food Industry Association, said Hilary Thesmar, the group’s chief food and product safety officer and senior vice president for food safety. FMI breaks its food safety programming for produce into three categories: supply chain, store level, and consumer education.
talking to your suppliers,” she said. And as the embrace of technology expands “exponentially,” Thesmar said, blockchain and other technologies that aid in the prevention of producerelated food safety outbreaks are becoming more mainstream and accepted by retailers. That said, Thesmar stressed that blockchain is only as good as the quality of the information that’s being shared. GS1 standards are among the food safety benchmarks FMI encourages its members to adopt.
At the store level, Thesmar said the retail industry has done an excellent job of maintaining high food safety standard, whether it’s handling whole produce or preparing value-added fruit and vegetable On the supply wide, the organization is working products instore. very closely with producers of commodities that have had food safety-related outbreaks. Leafy “Knock on wood, we’ve been pretty lucky - there greens has been a major focus in recent years, but haven’t been any recent outbreaks linked to storeFMI has also worked with other associations, prepared items,” she said. “There are protocols in academics and suppliers on the safety of red on- place that are working and protecting consumers ions and papayas, among others, following recent in the process. “Because they’re so imbedded in out breaks. their communities, retailers know and care deeply While there haven’t been any major breakth about the safety of their products.” roughs on the prevention side, Thesmar has been pleased with the increased awareness industry- Some of those long-established processes include wide. More and more people all along the supply working hard to make sure work areas are sanitary chain are aware that, as recent FDA reports have and that utensils are cleaned and sanitized in confirmed, contamination of fresh produce at the between uses. grower level comes to either water or proximity of animals. On the consumer side, FMI has been working with the Partnership for Food Safety Education “We’re still trying to get that message out to the for 20 years to push science-based food safety retail industry to include food safety when you’re messages to consumers, Thesmar said. Partnerships 8
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with university extension programs, the USDA, FDA and CDC have also helped educate consumers about the risks and to assure them about the high food safety standards met by retailers and their produce supplier partners. Thanks to those and other efforts, today’s consumers have a good handle on many food safety basics. “If you buy a prepared salad, it’s ready to eat. But if you buy a head of lettuce, you need to wash it under cold running water,” Thesmar said, citing one of many examples.
Those are among the findings of a report from six industry organizations based on leafy green traceability pilots that tracked romaine lettuce through three separate supply chains, starting with actual consumer purchases made with loyalty cards or credit cards. Small teams of industry experts mimicked the US Food and Drug Administration’s role in conducting the traceback, including determining the data to be requested and how to format the requests for such data. Supply chain members, starting with the pointof-sale or point-of-service, used the template to provide key data elements that allowed an item to be traced back to its source. The expert groups conducting the traceback analyzed the information provided by each supply chain node to determine next steps.
During COVID, FMI was often fighting an uphill battle to convince consumers that the disease was not food-borne. People became more aware of the need to keep their distance and keep their hands clean while shopping, and Thesmar said retailers did a good job of setting up sanitizer stations Although the participants stated they would adopt the template in the future, the pilots revealed opthroughout the store. portunities to refine the template and highlightAnd while it is now thought that the chances of ed the need for a greater focus on education. picking up COVID from surfaces is very low, in the The pilot report provides guidance on a path height of the pandemic many didn’t have that forward for future use of the template including assurance, which also affected consumer confidence additional industry training and modifications to maximize effectiveness and increase ease of use. in the fresh produce and other departments. That said, the produce department did quite well during the pandemic, Thesmar said, driven by the huge increase in home cooking and in the desire to eat more healthfully. Also, people overcome any food safety-related fears they might have had about other people touching and packing their fresh fruits and vegetables, as sales of fresh produce online were also robust. Keeping produce safe: lessons from a leafy greens case study Investigations into foodborne illness outbreaks could be streamlined and conducted more effectively when supply chain partners provide extended product information during tracebacks. Additionally, the use of a standard template called the Produce Traceback Template to exchange pertinent product information enhances the speed of tracing procedures.
The six organizations that led the industry activity included: FMI-The Food Industry Association; GS1 US; the International Foodservice Distributors Association (IFDA); the Institute of Food Technologists (IFT); Produce Marketing Association (PMA) and United Fresh Produce Association (United Fresh). “As outlined in the New Era of Smarter Food Safety Blueprint, pilots like these are necessary to determine what is needed for traceability to further scale, such as testing interoperability and public and private data sharing,” said Bryan Hitchcock, executive director of IFT’s Global Food Traceability Center. “The pilots provided valuable insights that will inform future outbreak response and recall protocols, helping industry to work together to support the FDA’s focus on tech-enabled traceability.” https://www.supermarketperimeter.com/articles/7046-best-food-safety-practices-in-produce DIGITAL ISSUE NO.04 :DEC 2021
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FOOD PROCESSING BY Ken Kessler, David Laks
AI will improve food safety, quality, and processing efficiency post-COVID—with some risks attached During the pandemic, many leisure and hospitality businesses were forced to shut their doors, leading to a loss of 7.7 million industry jobs.1 Many of these were in food service, retail, food manufacturing, and other supportive industry functions. In contrast, now as the country opens up and service and food product functions are back in demand, food business owners and operators say it’s nearly impossible to find good help. 10
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Without an adequate number of workers, the food industry is looking to other options, like artificial intelligence, or AI. AI can help accelerate food processes alongside a rapidly growing global demand for food. Benefits include: Maximizing output while reducing waste in food processing Increasing food safety with the ability to detect toxins
Supply chain gains in ordering, delivery, and purchasing processes Prediction of consumer trends and patterns to stay competitive in the market Enhanced food design with machine learning Improved Quality Churning out a consistent-looking, tasting, and textured product is a chief goal of food processing perations. While 90% of product sorting worldwide was still done by humans at the end of the 20th century, today’s AI capabilities far surpass what humans can do on an assembly line.2 Food processing AI can measure food moisture levels and even smells with greater consistency than humans. AI cameras are taught to grade the marbling of a ribeye based on its fat content by comparing a live steak on the assembly line to photos of previously graded steaks. Nuts like almonds and pistachios can be similarly graded by AI. Improved Safety AI sensors like optical florescent imaging and ultrasonic sensing technology are now employed to recognize food residue on equipment to prevent contamination of an entire product line. AI technology is also being used to ensure workers have their PPE, to do temperature checks, and grade food cleanliness, similar to quality grading. Getting the Most Out of AI While Reducing Your Risk Despite the enormous potential, AI comes with an increase in risk as well.
operation could be tackled by a remote bad actor. What Can Your Business Do to Reduce Risk When Using AI? Risk mitigation is possible. The first step is to create a path to organizational resilience across the processing plant. Making sure your IT department understands your use of AI and assesses the risk of data breach or the potential for equipment hacking and has a plan to prevent them both. Once the IT team is aware of the increased risk, put an operational plan in place for loss or downtime of equipment. Is it possible to still get the job done manually? What does AI-caused business interruption look like? Secondly, offload your business’s risk to the right insurance coverage. Make sure your Product Liability, General Liability, Property Policy, Cyber, and more cover the AI you’re employing. If they don’t, add them. Find out what the trigger threshold would be for a claim. AI also has the potential to reduce your coverage costs because it can be used to conduct predictive maintenance or determine when equipment needs to be serviced before it breaks down. In some cases, underwriters may ask to access a food processor’s refrigeration temperature sensors to confirm the equipment’s viability in real time. This type of information access has the ability to reduce coverage costs.
In April, Nestlé-owned BlueTriton suffered a temporary loss of plant operations after an AI-powered vehicle that transports pallets of water bottles caught fire while recharging. Nestlé subsequently grounded all 51 vehicles across its plants.3 Cyber breaches are another risk to employing AI in food processing. As soon as your plant is dependent on AI, ransomware is suddenly possible. When machines were operated manually, a breach only affected your data. With AI, your entire
https://www.nutritionaloutlook.com/view/ai-willimprove-food-safety-quality-and-processingefficiency-post-covid-with-some-risks-attached
DIGITAL ISSUE NO.04 :DEC 2021
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INGREDIENT & CHEMICALS By GMO Resesrch
Rise of Natural Ingredients in Asia’ s Beauty Industry As the awareness of the harmful effects of some synthetic products increases globally, people have become more cautious about the ingredients in their beauty products. This knowledge, along with the push for sustainable and environmentally friendly products, has led manufacturers to formulate and produce beauty products that meet consumers’ dynamically evolving beauty needs. As a result, beauty products formulated with natural ingredients – otherwise known as organic or clean beauty products – have seen increased demand. On a global level, the natural and organic beauty market was valued at US $38.2 billion in 2020. With the rising popularity of this industry, it is expected that by 2027 the market will be worth US $54.5 billion. The Asia-Pacific region is contributing sig-
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nificantly to this healthy growth, and it is considered to be the fastest-growing natural beauty market. Consumers from countries like Japan, China,South Korea, and India are seeking synthetic-free beauty products, from make-up to skincare.
Within the natural and organic beauty market, natural cosmetics are of paramount importance as they are a significant contributor to the industry, especially in Asia. Driven by a considerable majority of working Asian women, the Chinese market is projected to contribute US $7.4 billion to the sector by 2027, with an estimated CAGR of 12.75% between the years 2020 and 2027. According to a Euromonitor study, among all the varied consumer groups surveyed, Chinese beauty product consumers are leading the way in prioritising products with all-natural ingredients. In another study conducted by GlobalData in 2019, a significant 65% of APAC consumers indicated the importance of health and well-being when purchasing beauty products. These strong figures coming out of Asia-Pacific have made beauty companies set their sights on the region regarding organic and natural beauty products. For example, Unilever’s Indian headquarters is formulating beauty products that feature natural ingredients. Using formulations that include apple cider vinegar, onions, and other Ayurvedic alternatives to cater to Indian demographics, the products have shifted significantly towards natural options compared to the synthetic products that have been in the market for years. With the success and popularity of its natural brands, such as Simple and Love Beauty and Planet, Unilever has seen an increase in demand for its natural beauty product ranges, which it aims to enhance.
With the continuous demand for natural ingredients in beauty products, especially within the APAC region, it is to be expected that more manufacturers and beauty giants will reconceptualise their products to meet the demand, making this an extremely lucrative market for the future.
Another beauty giant, L’Oreal, which is highly sought after in the APAC region, has been running L’Oreal Innovation Runway for the past couple of years, allowing beauty industry start-ups a platform to create sustainable and environmentally friendly products. This project is considered L’Oreal's bid to become part of reshaping the beauty industry in line with consumer needs. L’Oreal has also announced that in the next 10 years this iconic name of the beauty industry will ensure that 95% of its ingredients are natural and sustainable, and it is investing accordingly to make this a reality.
Source from: https://gmo-research.com/
DIGITAL ISSUE NO.04 :DEC 2021
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INGREDIENT & CHEMICALS
By News Medical Life Sciences
Ultra-processed food intake associated with increased risk of IBD A higher intake of ultra-processed food is associated with higher risk of inflammatory bowel disease (IBD), finds a study published by The BMJ today.
116,087 adults aged 35-70 years living in 21 low, middle, and high income countries who were taking part in the Prospective Urban Rural Epidemiology (PURE) study.
Ultra-processed foods include packaged baked goods and snacks, fizzy drinks, sugary cereals, ready meals containing food additives, and reconstituted meat and fish products - often containing high levels of added sugar, fat and salt, but lacking in vitamins and fiber.
PURE is examining the impact of societal influences on chronic diseases in different countries around the world.
Inflammatory bowel disease (IBD) is more common in industrialized nations and it is thought that dietary factors might play a role, but data linking ultra-processed food intake with IBD are limited.
Participants were enrolled in the study between 2003 and 2016 and were assessed at least every three years. Over an average follow-up of 9.7 years, new diagnoses of IBD, including Crohn’s disease or ulcerative colitis, were recorded. During this time, 467 participants developed IBD (90 with Crohn’s disease and 377 with ulcerative colitis).
To explore this further, an international team of researchers drew on detailed dietary information from
After taking account of other potentially influential factors, the researchers found that higher intake of
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In contrast, intakes of white meat, red meat, dairy, starch, and fruit, vegetables, and legumes (such as peas, beans and lentils) were not associated with IBD. Results were consistent for Crohn’s disease and ulcerative colitis, and were similar after further analysis to test the risk of developing IBD based on age and region, suggesting that the findings are robust. This is an observational study so can’t establish causality. What’s more, results relied on self-reported diagnoses and did not account for dietary changes over time. And the researchers cannot rule out the possibility that other unmeasured (confounding) factors may have affected their results. Nevertheless, they say their findings “support the hypothesis that intake of ultra-processed foods could be an environmental factor that increases the risk of IBD.” ultra-processed food was associated with a higher risk of IBD. For example, compared with less than one serving of ultra-processed food per day, they found an 82% increased risk of IBD among those who consumed five or more servings per day, and a 67% increased risk for 1-4 servings per day. World Antimicrobial Awareness Week: An Interview with the World Health Organization Different subgroups of ultra-processed food, including soft drinks, refined sweetened foods, salty snacks, and processed meat, each were associated with higher risks of IBD.
As white meat, unprocessed red meat, dairy, starch, and fruit, vegetables, and legumes were not found to be associated with development of IBD, this study suggests that it might not be the food itself that confers this risk but rather the way the food is processed or ultra-processed, they explain. “Further studies are needed to identify specific potential contributory factors among processed foods that might be responsible for the observed associations in our study,” they conclude. Source from: https://www.news-medical.net/
DIGITAL ISSUE NO.04 :DEC 2021
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PACKAGING
By RAPTPR Packaging
Plastic CRC Containers Cannabis is a market known for a consumer base that cares about the sustainability of their products. Brands looking for food-grade sustainable CRC containers will find a perfect partner in CRATIV Engineered Packaging. The company has joined the Raptor Packaging Marketplace as a vendor initially offering a variety of sustainable child-resistant marijuana packaging.
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CRC Container
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Cannabis Solutions that Work
CRATIV Packaging creates certified food-grade and childresistant marijuana packaging that enhances North America’s leading and emerging cannabis companies. Boost your brand by using their innovative packaging, inserts, and labels to deliver your product and message to consumers. These containers are sleek, durable, lightweight and designed to be portable. They protect your product during transit, while sealing tightly enough to keep it fresh, ensuring your products stay as perfect as the day you packed it. The containers are available in black, white, natural- with custom colors possible starting at 100,000 units.
This collection of food-grade plastic containers are available in different sizes and colors- plastic made with an additive that assists in accelerating degradation without creating micro-plastics while other plastics are made from certified plant-based materials.Cannabis is a market known for a consumer base that cares about the sustainability of their products. Brands looking for food-grade sustainable CRC containers will find a perfect partner in CRATIV Engineered Packaging. The company has joined the Raptor Packaging Marketplace as a vendor initially offering a variety of sustainable child-resistant marijuana packaging.
Source from: https://www.webpackaging.com/en/portals/raptorpackaging/assets/13522746/crc-plastic-with-accelerating-degradation-for-sustainable-cannabis-packaging/ DIGITAL ISSUE NO.04 :DEC 2021
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ASIA UPDATES
Filipinos getting more health conscious but want further support from food industry to improve diets A new report from Food Industry Asia (FIA) has revealed that although a majority of Filipinos (81 per cent) believe that following a healthy, balanced diet is their own responsibility, they also want more support from the industry. Among this support, they want more visibility of reformulated food and beverage products, increased communications that outline the benefits of these products, and clearer nutrition labels. ‘Healthier Product Reformulation in the Philippines’, is the first of its kind report for the country, and it surveyed both consumers and food and beverage (F&B) businesses. The aim of the report was to better understand behavioral trends and perceptions of solutions geared towards delivering improved nutrition such as reformulation and product labelling.
per cent), and fat (32 per cent) have been identified as key areas to improve their diets. However, a majority (79 per cent) of consumers also believe that food companies should voluntarily change their product formulations and recipes to help consumers make – and stick – to these healthier choices. In line with this, three-quarters (76 per cent) of Filipino consumers have indicated their receptiveness towards the addition or removal of ingredients and the use of alternatives to make a product healthier.
Commenting on the findings, FIA Public Affairs Manager, Ms Sabeera Ali, said this illustrates the level of acceptance towards the reformulation of products in the Philippines. More importantly, the findings also highlight the opportunity for the industry to create a According to the report, health consciousness among healthier food environment for consumers, which is Filipino consumers is increasing, with 56 per cent of where the majority of the industry has started to those surveyed claiming that they mostly maintain shift towards. a healthy diet. While most consumers (99 per cent) have shown some interest in adopting healthier eating “Against a backdrop of growing concerns over obesity, habits, eating more fruits and vegetables (41 per cent) non-communicable diseases like diabetes, and COVIDand reducing the intake of salt (34 per cent), sugar (32 19, product reformulation is already well underway in
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the Philippines to encourage healthier food choices and behaviours. Our findings show that 70 per cent of companies surveyed have embarked on reformulation to improve the nutritional value of their products. “With consumers getting more health conscious, there is now a great opportunity and incentive for the industry to invest in reformulation and drive consumer choice by providing healthier food products,” said Ms Ali. While the commercial incentive to reformulate is strong for the industry, the report also found that more can be done in conjunction with the government – 94 per cent of companies felt that greater fiscal incentives would help to support research and development (R&D) activities. This highlights the need for multi-stakeholder collaborations to drive more R&D activities for new product development and reformulation, according to Ms Elizabeth M. de Leon-Lim, Chairman and President of the Philippine Chamber of Food Manufacturers Inc. (PCFMI).
• Maintaining product taste and texture was identified as the top reformulation challenge: While the challenges for different nutrients may vary, maintaining the taste profile of products while reducing sugar and fat emerged as a top concern for businesses. Budget limitations were also identified as a key challenge for the industry. • The industry’s reformulation priorities have shifted: Food and beverage companies have become more focused on increasing wholegrain, protein, dietary fibre, sugar reduction and salt reduction when reformulating products – as opposed to previous priorities on reducing trans-fat, saturated fat, and energy. To find more insight from the report click here : https://f.hubspotusercontent10.net/hubfs/6055518/FIA%20Healthier%20Product%20 Reformulation%20in%20the%20Philippines%20-%20Summary%20Report.pdf
Souce: Food Industry Asia (Asia)
Ms de Leon-Lim said, “Multi-stakeholder collaborations are crucial in accelerating the industry’s current efforts when it comes to healthier product development and reformulation. They provide the opportunity for food and beverage businesses to work together and share technical know-hows as well as success stories to encourage further R&D. “Such collaborations also mean that the industry can work alongside the government to address some key challenges when it comes to reformulation, and strengthen the use of existing data on nutritional studies from the government. With the report findings highlighting how consumers want the industry to play a part in their dietary and consumption habits, it is important that we all work together to drive product reformulation in the Philippines forward.”
The report also found that: • Consumers are paying greater attention to the quality and taste of products: 90 per cent of respondents indicated that the quality of products is important when selecting food and beverages, while 87 per cent felt that taste is crucial. The clear display of nutritional information on packaging is also important to 79 per cent of respondents when making a product choice.
DIGITAL ISSUE NO.04 :DEC 2021
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EVENT CALENDAR INT
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DATE : 08 - 10 JAN 2022 VENUE : India Exposition Mart, Greater Noida, India ORGANIZER : Trade Promotion Council of India
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