Food & Beverage Asia October/November 2021

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40 ON THE TABLE WHERE PHILOSOPHY AND GASTRONOMY MEET Not only was taste a consideration as the team dived into their research for Japanese-style alternative protein – the composition of the base product was important as well. Next Meats’ line of alternative protein products, which uses non-GMO soy and are high in protein. It also has no cholesterol and is lower in saturated fat than traditional proteins. This, as Matsukubo highlighted, coheres with Japanese food philosophy: “Japan has an appreciation for simplicity which extends to its food culture as well. We reflect that value by only using what is best and necessary for our products and not using artificial additives as much as possible. “We also have an expert Japanese chef on our team who is involved from the product development stage, and together we study the myriad flavour profiles and different application possibilities for our alternative meat products.” visibility and buzz going on around our products, we feel that our goal, for people to regularly consume alternative proteins and lessen the need for animal agriculture, is steadily being achieved. We hope to keep this going and normalise plant-based meats even more.” Next Meats' drive has been proven even during the short time between the interview and the publication, as the company recently announced 4 new products, the Next Egg 1.0, which is a 100% plant-based egg alternative, and the Next Pork, Next Tuna, and Next Milk, which are all set to be available around October in Japan. EXPANSION AND COLLABORATION At the same time, Next Meats is also steadily extending their next generation Japanese soul food line toward an international audience. A few of their products such as the Next Yakiniku Kalbi (short rib) and Harami (skirt steak), Next Burger, Next Chicken, Next Gyudon (beef bowl) can be found in South East Asia. The company has also collaborated with Aburi-EN in Singapore to create a special, plant-based menu. According to Matsukubo, this is only the beginning of their plans to expand toward other regions in Asia: “Yes, we want to achieve the fastest possible shift from animalderived products to alternatives so we can save our planet, so we are flexible with collaborating with any restaurants and/or retailers who are willing to carry our products. The faster we can expand and fulfil our mission, the better. And yes, there are more plans for collaborations coming up in Hong Kong and other South East Asian countries.” As for the United States, Matsukubo assures that they are working with several companies in the US to offer their products at large retailers and grocery stores as soon as possible. FBA The introduction of Japanese-style alternative protein is certainly an interesting launch for consumers both in and outside of Japan. This is accompanied by the explosion of plant-based foods in Japan in recent years, with a 2019 survey by the Japan Meat Information Service Center showing that 60% of responders were ready to adopt greener eating habits. Overall, there is general confidence in the growth of the alternative market in the next few years. Next Meats has also picked up on this growing interest, stating: “We definitely feel that more people are gaining interest in trying our products, and demand from restaurants and retailers are growing. We have actually just started several new restaurant applications recently! With more FOOD & BEVERAGE ASIA OCTOBER / NOVEMBER 2021
ON THE TABLE 41 Digitalising the food and beverage industry: What does it take? The food and beverage industry is no stranger to digitalisation, yet many companies remain slow to its transformative impact. Giving light on this matter, Mike Walsh shares his thoughts on digital transformation and disruptive innovation in this new era of machine intelligence in food and beverage sector. To remain relevant, firms must continue to be vigilant and abreast with the latest developments in technology, embracing digitalisation not merely as a necessity but as a means to an integrated end. This implies not only the adoption of data – it is also what one does with it, how it is applied to facilitate operations within the company. Mike Walsh, chief executive officer of Tomorrow, a global consultancy on designing companies for the 21 st century, said: “One of the biggest dangers when imagining the future of any industry is mistaking digital incrementalism for true digital transformation. More AI, algorithms and automation will certainly lead to greater efficiency, speed and cost savings — but that misses the bigger point. The real question is not how operations in the food & beverage industry can be marginally improved, but rather — what is possible in an age of machine intelligence that was not conceivable before? radical transparency of the provenance, safety and quality from farm to fork. Think of it this way: in a digitalised future, you no longer sell or distribute food and beverages — you trade in information about food and beverages.” REIMAGINING DIGITALISATION Nevertheless, despite the allure of data and digitalisation, many companies are slow to its uptake, specifically the food and beverage industry. This could be attributed to a few factors, such as digitalisation costs, and the simple fact that some older equipment cannot be retrofitted – for some companies, the overhaul of current, analogue operations to a digitalised one is no easy feat. Furthermore, there could be resistance toward digital changes within a more traditional business framework, stemming from the fear of the loss of the human touch. "In a re-conceptualised, AI-powered F&B ecosystem, everything potentially changes: products become personalised to markets of one, supply chains become more dynamic and resilient to sudden shocks, and you gain “Rather than replacing jobs, greater automation will lead to a reimagining of many roles in organisations. As we start gathering increasing amounts of data, we will become more reliant on AI-powered tools to find opportunities to commercialise
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Food & Beverage Asia October/November 2021

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