Food & Beverage Asia June/July 2022

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12 MARKET INSIGHTS Creating sustainable value in food Food sustainability is not as simple as generating the greenest outcome for the planet. As David Hughes, CEO of Plant & Food Research, shares with Agatha Wong, creating value-centric products for the consumer and the planet might be the best approach to greater food resilience. The issue of a sustainable food system is not a question of if, but when. As climate change, a global pandemic, rising costs, and population growth propel food producers to tighter corners, much has to be done to ensure that the global food system is secure for the coming years. In Asia especially, which produces most of the world’s food supply, food sustainability has become a hot topic in both the public and private sectors. Singapore, for example, launched the “30 by 30” initiative. The goal is to fortify the country’s agri-food industry’s capabilities and to produce 30% of their nutritional needs locally and sustainably by 2030. David Hughes, CEO of Plant & Food Research, told Food & Beverage Asia: “Food security questions have started to move from a national level to a city-specific level, with cities wanting to ensure that a portion of their food comes from their immediate surroundings. Given that some super cities are bigger than small countries, it is not surprising that city leaders are increasingly focusing on food security. It makes sense to address food security at a national, regional and city level.” For Singapore, a land- and resourcescarce country with a dense urban population, the challenge of achieving food resilience is a particularly sticky one — though not necessarily impossible. Already, technology such as vertical farming and hydroponics have proven to be advantageous for the island state, and as agri-tech start-ups take root, innovations in local agriculture are expected. “Globally, people are already following a successful pathway to produce leafy greens and herbs using controlled environment agriculture (CEA). Additionally, urban areas like rooftops are increasingly being utilised for agriculture, providing value in a range of ways. Not only does this utilise urban spaces and provide fresh produce next door, but it is also positive for the city because it creates green spaces,” he continued. “Aside from the horticultural space, there is also potential for cellular agriculture. In future, with new growth serums, it may be possible to produce meat and fish entirely in urban areas.” In Hughes’ perspective, the key to changing these current challenges to potential areas of strength lies in focusing on value creation, rather than achieving low cost. He emphasised the cultural and social value that food plays in society, specifically Singapore being a food city. In this regard, the challenges that Singapore faces are presented as opportunities, where producers can consider moving back to the production end of the food chain to generate more value. Value, he explained, in the form of “positive foods” are good for the people and the planet, in areas of health, wellness, and the environment. FOOD & BEVERAGE ASIA JUNE / JULY 2022
MARKET INSIGHTS 13 “Singapore is blessed with agri-tech, a strong population and citizens who appreciate the value of food — an ideal scenario for capturing this opportunity. It would be much harder to succeed in a cost-conscious, unsophisticated food market that demands the cheapest, barestminimum products. Additionally, Singapore has already demonstrated a strong ability to create start-ups, fund them and see them go global, which means that it is in a good position to be world-leading with this kind of agri-tech and to export these innovations to other places.” STRENGTH IN TEAMWORK Another aspect of Singapore’s plans to establish a more resilient food system can be found in collaboration. On 20 Apr 2022, Singapore and New Zealand signed two agreements to enhance food and technology innovations between the two countries — the first being the Enhanced Partnership for Growth Arrangement between Enterprise Singapore and New Zealand Trade and Enterprise, and the second a collaboration agreement between the Singapore Institute of Technology and The FoodBowl, a food innovation network supported by the New Zealand government. These partnerships and agreements highlight the importance of continued collaboration between countries to promote sustainable food systems and the commitment towards food resilience on a regional level. Where Singapore’s core strength has been the culinary dimension in food, New Zealand has been traditionally in the production of food, explained Hughes. This makes the two countries’ ideals partners with complementary skills that generate further value. “My organisation has been strong in perennial tree crops. There’s an opportunity, I think, to bring those to vertical farming in urban farming environments. We don’t need to do that in New Zealand because we’ve got large quantities of land available to us, but through our working on those crops, we’ve developed quite a deep understanding of them — what makes them grow well, and how you could adapt them to different FOOD & BEVERAGE ASIA JUNE / JULY 2022
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Page 4 and 5: 2 CONTENTS Contents 26 MARKET INSIG
Page 6 and 7: 4 EDITOR’S NOTE Securing a sustai
Page 8 and 9: 6 NEWS Tate & Lyle opens new custom
Page 10 and 11: 8 NEWS Sweegen wins stevia Reb M pa
Page 12 and 13: 10 NEWS APPMA announces AUSPACK tra
Page 16 and 17: 14 MARKET INSIGHTS environments. Th
Page 18 and 19: 16 BITING ISSUES Mintel’s 2022 Gl
Page 20 and 21: 18 BITING ISSUES Above Food opens i
Page 22 and 23: 20 BITING ISSUES Affron saffron hol
Page 24 and 25: 22 BITING ISSUES Barry Callebaut es
Page 26 and 27: 24 INGREDIENTS Baked goods: The pus
Page 28 and 29: 26 INGREDIENTS A natural chewing ex
Page 30 and 31: 28 INGREDIENTS RESULTS AND DISCUSSI
Page 32 and 33: 30 INGREDIENTS Building an ironclad
Page 34 and 35: 32 ON THE TABLE Sodexo walks the wa
Page 36 and 37: 34 ON THE TABLE The greener side of
Page 38 and 39: 36 PROCESSING AND PACKAGING High-pe
Page 40 and 41: 38 PROCESSING AND PACKAGING Safegua
Page 42 and 43: 40 PROCESSING AND PACKAGING Food pr
Page 44 and 45: 42 PROCESSING AND PACKAGING chamber
Page 46 and 47: 44 PROCESSING AND PACKAGING years t
Page 48 and 49: 46 PROCESSING AND PACKAGING The X36
Page 50 and 51: 48 FIRST LOOKS Amcor PowerPost offe
Page 52: 50 FIRST LOOKS PLF International un
Page 55 and 56: FIRST LOOKS 53 Thermo Scientific Di
Page 57 and 58: FIRST LOOKS 55 Tetra Pak tests fibr
Page 59 and 60: FIRST LOOKS 57 Italian repro house
Page 62 and 63: 60 SHOW REVIEW Construction of the
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62 SHOW REVIEW THAIFEX - Anuga Asia
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64 ADVERTISERS’ INDEX COMPANY PAG
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Food & Beverage Asia June/July 2022

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