Food & Beverage Asia February/March 2022

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32 ON THE TABLE Kerry Mok, president and CEO of SATS be used as a fuel additive for boiler systems to produce steam to power incinerators.” CONVERTING WASTE TO ENERGY On the biodigester, Mok explained that the technology works as a “mechanical stomach”, where waste is broken down organically by micro-organisms into simpler organic material. This reduces waste haulage and allows waste to be repurposed. “The biodigester at SATS can break down waste in a timely and efficient manner that aids our operations; two tonnes of waste can be broken down in 24 hours. Unlike many biodigesters that can only break down organic waste, ours can break down both mixed waste and organic waste. This is crucial for our operations as the waste offloaded from aircrafts is primarily mixed waste. The mixed waste product derived from our biodigester can be converted into RDF. The biodigester at SATS can also cut down the volume of waste requiring haulage by as much as 60%, allowing more efficient operations,” shared Mok. From January to June 2021, SATS’s biodigester converted a monthly average of four tonnes of food waste to RDF. TAKING OFF FROM THE BEATEN TRACK These management strategies are compounded through SATS’s subsidiary Monty’s Bakehouse's expertise in sustainable food packaging, in tandem with the SATS' innovation hubs in the UK and Singapore. SATS is thus enabled to extend their sustainability-focused packaging innovations to customers in Asia and beyond. One such result of this endeavour is the creation of Doodle, a packaging innovation which enables inflight meals to be served in sustainable service ware. Made from natural materials, Doodle can be broken down via SATS’s on-premise biodigester. SATS goes one step further with its waste stream management by combining operational efficiency with minimising food waste. As the waste generated from their kitchens are comprised mostly of food trimming from cutting and presentation requirements, which still contain ample nutritional quality, they are repurposed creatively. By blending trimmings and adding them to enrich the flavours of their soups and sauces, the chefs at SATS are able to deliver savoury meals for their customers while also meeting sustainability goals. These changes, alongside automated waste tracking systems that measure and recognise various types of waste and automatically records them to a database, identifies and monitors reasons for wastage. Consequently, SATS is able to adjust and improve their demand planning and material sourcing. Beyond data collection, the company endeavours to introduce more AI-enabled waste tracking systems across their production facilities, to better gather actionable insights on their waste management and further reduce food wastage. The same goes for SATS’s biodigesting systems. “Our sustainable practices go beyond our operations in Singapore and we are also sharing our sustainable waste management expertise with our overseas kitchens. For example, in China, we are exploring an AI-enabled waste tracking system. We will continue to explore new technologies like anaerobic digestion and gasification to enable better circularity of waste treatment,” concluded Mok. FBA FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022
INGREDIENTS 33 Biting truths: Overcoming food fraud along the supply chain By Agatha Wong The issue of food fraud continues to evolve with rising demand of premium ingredients, and global supply chains. Within Asia-Pacific, fake foods have always been a top concern, with milk powder, olive oil and cooking oil being the most commonly adulterated products. Between 2013 to 2014, copper chlorophyllin was found in olive oil products in Taiwan, while a cooking oil manufactured by the same company was allegedly diluted with cheaper cottonseed oil. The other types of food fraud include The global food system faces a series of challenges, from a global pandemic, to climate change, and food insecurity. Yet, another issue emerges throughout its complicated network: food fraud. As the world’s consumption and production of food increases, producers have to contend with potentially fraudulent ingredients and products – research has indicated that food fraud accounts up to 25% of all globally report food safety incidents. Moreover, high-profile cases of melamine found in Chinese-manufactured infant milk powder has also raised consumers’ awareness to this concerning problem. With over €80 million worth of fraudulent food and drink seized across 78 countries in 2019, prevention is the way for regulatory agencies, auditing bodies and laboratory testing fields. “The good news is that in terms of technology, Agilent already has existing analytical food safety and authenticity solutions. Analytical testing is a critical tool for assessing food authenticity, which is essential to protect consumers’ health and the brand integrity of food producers,” shared Chow Woai Sheng, vice-president and general manager of Agilent Singapore. THE CAUSE AND COST OF FOOD FRAUD Factors contributing food fraud-vulnerability vary across different countries, Chow revealed. For farms, the pressure to meet yield demands have resulted in the overreliance on pesticides and fertilisers to enhance growth and appearances of crops. On the other hand, suppliers are motivated by economic gains to re-label and resell expired products. Other factors also include consumer pressure to reduce prices, supply shortage from political unrest, lack of food safety legislation and testing, and constraints between availability and demand. The damage food fraud has incurred on the global food system cannot be understated: in addition to being an economic drain and supply chain safety concern, food fraud costs the global food industry between US$30- 40bn per year. The greatness of this issue has prompted most countries to implement strict legislation overseeing all aspects of food safety along the production chain, while food analysts require analytical methods to detect and identify the nature and concentration of chemicals in all components of food from the raw materials to the end-product. Analytical testing is a critical tool for assessing food authenticity, which is essential to protect consumers’ health and the brand integrity of food producers. Chow Woai Sheng, vice-president and general manager of Agilent Singapore FOOD & BEVERAGE ASIA FEBRUARY / MARCH 2022
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