Food & Beverage Asia December/January 2024

Food & Beverage Asia (FBA) is the leading source of food and beverage news in Asia since 2002. FBA delivers a comprehensive view of the food and beverage landscape, spanning across the latest health and nutrition trends and industry innovations in ingredients, recipe formulations, food science, sustainability, packaging, and automation, as well as advancements in agri and food-tech.

Food & Beverage Asia (FBA) is the leading source of food and beverage news in Asia since 2002. FBA delivers a comprehensive view of the food and beverage landscape, spanning across the latest health and nutrition trends and industry innovations in ingredients, recipe formulations, food science, sustainability, packaging, and automation, as well as advancements in agri and food-tech.


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DECEMBER 2023 / JANUARY <strong>2024</strong><br />

www.foodbeverageasia.com<br />

When package size matters<br />

From bean to bar: Aalst celebrates 20 years<br />

of quality and success<br />

SIFST Annual Report 2023

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series—Guangzhou<br />


2<br />



8 Managing great expectations: The<br />

alternative protein roadmap<br />

10 In full bloom: Tetra Pak and DenEast<br />

launch innovation centre in Vietnam<br />


12 Synergy Flavours celebrates 140<br />

years of flavour extraction expertise<br />

in Italy with new hop essences range<br />

in Europe<br />

13 BASF Aroma Ingredients expands its<br />

Isobionics portfolio with new natural<br />

flavours<br />

14 Valio supports elderly nutrition with<br />

latest study findings<br />

15 PharmaLinea releases new clinically<br />

backed sleep quality solution<br />


16 A new perspective on collagen<br />

proteins<br />

18 What’s next for plant-based meat<br />

alternatives and do they have a role<br />

in the future of protein<br />

20 Empowerment from within: How<br />

collagen-peptides can boost beauty<br />

and self esteem<br />

22 How Japanese companies are<br />

addressing the global issue of<br />

excessive salt intake with umami<br />

24 Embracing the health-conscious<br />

consumer: The rise and potential of<br />

low-calorie ice cream production<br />

16<br />

38<br />

24<br />


34 Best practice for evaporation<br />

processes<br />

36 Scaling the recycling of film and<br />

flexible packaging with AI and<br />

automation<br />

37 Five reasons for leveraging your<br />

packaging equipment supplier for<br />

enhanced packaging design<br />

38 New technologies to enhance<br />

safety in beverage production<br />

40 Creative autonomy: Essential for<br />

staying ahead of the curve<br />

42 When package size matters<br />


44 Reliable and food-safe transport<br />

of poorly flowing cocoa powder<br />

for beverage production<br />

45 iHX: An intelligent heat exchanger<br />

for all applications<br />

46 Mecmesin rice texture analyser:<br />

Quality control for rice<br />

manufacturers<br />

47 Spectrim X series with LUCAi<br />

grades fruits with deep learning<br />


48 <strong>Asia</strong>n companies make strong<br />

comeback in Alimentaria <strong>2024</strong><br />

49 FIC<strong>2024</strong> opens doors to largest<br />

exhibition space in show’s history<br />

50 HostMilano 2023 dives into the<br />

future with innovation at the fore<br />


26 Authentic taste with a sustainable<br />

touch<br />

28 Indulging the body, spirit, and planet:<br />

AAK shares trends for APAC market<br />

30 Meatable cultivates the future of<br />

protein<br />

32 From bean to bar: Aalst celebrates 20<br />

years of quality and success<br />

SIFST ANNUAL 2023<br />



3 Editor’s Note<br />

4 News<br />

66 Events Calendar<br />

68 Advertisers’ Index<br />



To come, see,<br />

and conquer<br />

Agatha Wong<br />

Assistant Editor<br />

In this final issue of 2023, we are looking<br />

back at some of the region’s hottest trends,<br />

and anticipating the ones to follow in the<br />

coming year.<br />

At Fi <strong>Asia</strong>, both Kerry and AAK shed light<br />

on the key concerns that consumers have<br />

expressed – more than just authentic flavour<br />

reflecting regional delicacies, they are also<br />

seeking affordable alternatives that deliver<br />

just as well in terms of taste and texture.<br />

Crucially, consumers have also shown an inclination for healthier<br />

products, alongside government pressure for less sugar and sodium.<br />

In this regard, South East <strong>Asia</strong> serves as a hotbed for opportunities<br />

for food manufacturers. Indeed, the average <strong>Asia</strong>n consumer<br />

is readier that ever to spend on quality products, and with that,<br />

producers must up their game in presenting the best they can offer.<br />

For Aalst Chocolate, who was acquired by Cargill in 2021, its<br />

Singapore-founded and based operations present a much-needed<br />

local perspective on the growing demand for indulgent delights<br />

in this region.<br />

What then, do we make of longstanding trends such as the<br />

alternative protein sector? With Meatable, a cultivated meat firm who<br />

launched its first press tasting in Singapore, it is evident that this<br />

sector continues to be hungry for more – by expanding its reach,<br />

affordability, and availability, these alt-protein firms are sure to<br />

spread their message of uncompromising taste and sustainability.<br />

We close this year with SIFST’s annual report, looking back at the<br />

activities undertaken by the organisation in the past year, as well as<br />

two articles highlighting the most pressing developments in the food<br />

science and technology realm: on improving urban farming<br />

practices in land-scarce environs, and meat-identical flavours for<br />

the alternative protein sector.<br />

As we close on another fruitful chapter, let us bear in mind the<br />

valuable lessons we have gleaned in our journeys together, and set<br />

forth with the goal of creating a stronger and more vibrant industry<br />

in which all can partake. And here at <strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong>, I wish<br />

our readers a happy holiday season and new year ahead!<br />

Scan here for the<br />

digital edition<br />

of <strong>Food</strong> &<br />

<strong>Beverage</strong> <strong>Asia</strong><br />


@foodandbeverageasia<br />



William Pang ● williampang@pabloasia.com<br />


Agatha Wong ● agatha@pabloasia.com<br />


Pang YanJun ● yanjun@pabloasia.com<br />


Cayla Ong ● cayla@pabloasia.com<br />


Shu Ai Ling ● circulation@pabloasia.com<br />


Jamie Tan ● jamietan@pabloasia.com<br />



Ellen Gao ● pablobeijing@163.com<br />


EDITOR<br />

Rayla Liu ● pabloshanghai@163.net<br />



3 Ang Mo Kio Street 62 #01-23<br />

Link@AMK, Singapore 569139<br />

Tel: (65) 62665512<br />

Email: info@pabloasia.com<br />

Website: www.foodbeverageasia.com<br />

Company Registration No.: 200001473N<br />

Singapore MICA (P) No. 045/12/2023<br />

Malaysia KDN: PPS1528/07/2013 (022978)<br />



Tel: +86-10-6509-7728<br />

Email: pablobeijing@163.com<br />


Tel: +86-21-52389737<br />

Email: pabloshanghai@163.net<br />

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FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

4<br />

NEWS<br />

Jebsen & Jessen brings together key players<br />

to advance sustainable food future<br />

According to the World Economics Forum,<br />

Sep 2023 was the hottest September ever<br />

on record, followed by the hottest August<br />

and July. These extreme weather conditions<br />

have compelled many consumers to think<br />

twice before making their purchasing<br />

decisions, with many growing aware of<br />

their role in protecting and preserving the<br />

environment. In turn, they are demanding<br />

sustainably-produced food and beverage<br />

solutions – be it on the ingredients list,<br />

or through the type of packaging.<br />

“This growing demand for sustainable<br />

products reflects a collective effort to<br />

make conscious choices that positively<br />

impact our planet and underscores the<br />

importance of ensuring sustainable food<br />

manufacturing in the face of environmental<br />

challenges,” said Ratana Vongmukdaporn,<br />

regional business line head – food and<br />

pharmaceutical and personal care, Jebsen<br />

& Jessen Ingredients (Thailand).<br />

Recently, Jebsen & Jessen, along with six<br />

of its technology partners (Lonza, EPAX,<br />

Orkla, EVONIK, Ingredion, and IFF) gathered<br />

at the “<strong>Food</strong> for Thought – Sustainable<br />

<strong>Food</strong> Manufacturing in Thailand and<br />

South East <strong>Asia</strong>” event to share their<br />

insights in the world of sustainable food<br />

manufacturing and its impact on the region.<br />

“Jebsen & Jessen Group has long been<br />

a steadfast champion for sustainability<br />

across all business units, and we take pride<br />

in having partners who share the same<br />

vision. At Jebsen & Jessen Ingredients,<br />

we actively seek raw materials that are<br />

sourced or produced sustainably. We value<br />

partnerships that share our dedication to<br />

prioritising sustainability and environmental<br />

stewardship, and we are fortunate to have<br />

long-standing partnerships with a number<br />

of esteemed companies that are dedicated<br />

to encouraging sustainable change on<br />

multiple fronts,” shared Vongmukdaporn.<br />

She elaborated that Lonza and Ingredion,<br />

both ingredients manufacturers with<br />

a global presence, were committed to<br />

reducing emissions, water consumption<br />

and waste, and upholding the highest<br />

social, environmental, and governance<br />

standards when making sourcing decisions.<br />

IFF, meanwhile, has implemented a “Do<br />

More Good” plan, which aims to reduce<br />

emissions, verify zero waste to landfill from<br />

manufacturing facilities, and achieve zero<br />

deforestation for raw material supply chains<br />

by 2030. Similarly, EPAX adheres strictly<br />

to fishing regulations as a manufacturer of<br />

marine omega-3 concentrates, while also<br />

looking at environmentally friendly ways to<br />

create concentrates and a commitment to<br />

using only regulated or sustainable sources.<br />

Orkla <strong>Food</strong> and EVONIK, who provide<br />

Jebsen & Jessen with flavour solutions<br />

and speciality silica, respectively, are<br />

working towards developing safer and<br />

healthier products, promoting responsible<br />

business practices throughout the value<br />

chain, and underscoring sustainability<br />

in collaborations with stakeholders.<br />

The event allowed for the exchange of<br />

sustainable ideas that can generate positive<br />

change in the industry. By facilitating<br />

these conversations, different players and<br />

stakeholders can play a part in contributing<br />

ideas and solutions in this space.<br />

“It is essential for all relevant industry<br />

players, including suppliers, food<br />

producers and consumers, to come<br />

together and collaborate to create<br />

positive and transformative change,” said<br />

Vongmukdaporn. “By recognising their<br />

potential and responsibility in shaping the<br />

future of food, manufacturers can lead the<br />

way by embracing sustainable processes,<br />

investing in research and development,<br />

and prioritising environmental stewardship<br />

throughout their business practices.”<br />

On a lighter note, the trend towards healthier<br />

and more nutritious food products also<br />

opens opportunities for food producers<br />

to tap into sustainable practices; organic<br />

and responsible sourcing, reducing food<br />

waste, and implementing eco-friendly<br />

packaging are ways they play a part.<br />

However, in order to create products<br />

that leave a lasting impression and<br />

consumers wanting for more, food<br />

producers should do well to keep in mind<br />

the diverse culinary environment of the<br />

region. In Thailand, for example, food<br />

manufacturers have adapted popular<br />

food products into new ones by reducing<br />

sugar – in line with the government’s<br />

health policy on reduced sugar intake.<br />

“Modifying solutions for specific regions<br />

involves considering local preferences<br />

and conducting market research, allowing<br />

food producers to contribute to consumer<br />

well-being and environmental preservation,”<br />

concluded Vongmukdaporn. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

NEWS 5<br />

Cargill unveils <strong>Asia</strong>’s cocoa development centre in Indonesia<br />

Cargill has announced the opening of<br />

the Cargill Cocoa Development Centre.<br />

Located in Gresik, Indonesia, the cocoa<br />

development centre is integrated into<br />

Cargill’s cocoa processing plant within the<br />

same site, designed to enable innovation<br />

with greater speed and agility. Situated in<br />

Indonesia, one of the world’s largest cocoa<br />

producing countries, the cocoa development<br />

centre was established to address fastchanging<br />

<strong>Asia</strong>n consumer preferences by<br />

facilitating the creation of cocoa products<br />

with unique and desired taste profiles.<br />

“<strong>Asia</strong> stands out for its immense innovation<br />

potential as the fastest-growing region<br />

that currently accounts for about 25% of<br />

cocoa consumption in the world. Across<br />

this region are different and distinctive<br />

consumer palates, influenced by its<br />

geographical and cultural diversity. Cargill<br />

Cocoa Development Centre is a substantial<br />

investment that strengthens our capability<br />

to innovate for <strong>Asia</strong>n consumers as a 'beanto-bar'<br />

innovation partner to our customers,<br />

backed by our extensive global supply<br />

chain networks, deep market insights and<br />

customised sustainability solutions," said<br />

Francesca Kleemans, managing director,<br />

food solutions South East <strong>Asia</strong>, Cargill.<br />

The cocoa development centre is equipped<br />

with facilities that enable proficiency<br />

in small-scale product and process<br />

development. It operates as an advanced<br />

pilot commercial production facility,<br />

allowing for faster prototype development<br />

and product trials from cocoa beans to<br />

cocoa ingredients. A one-stop shop for<br />

tailored cocoa solutions where customers<br />

can co-create and experiment the cocoa<br />

recipes before embarking on largescale<br />

production, the centre enhances<br />

Cargill’s existing global R&D intelligence<br />

and networks by enabling an end-toend<br />

innovation from cocoa product<br />

development to food and drinks application.<br />

“Through this centre, we are excited to<br />

collaborate and innovate more closely with<br />

our customers to bring innovative food<br />

solutions to delight consumers across <strong>Asia</strong><br />

and the world," added Kleemans. FBA<br />

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FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

6<br />

NEWS<br />

Tate & Lyle announces directorate change<br />

Tate & Lyle has announced the appointment<br />

of David Hearn as director and chair of<br />

the board of Tate & Lyle from 1 Jan <strong>2024</strong>.<br />

On appointment, he will also become<br />

chair of the nominations committee.<br />

Hearn is an experienced chair both of<br />

listed companies and privately-owned<br />

businesses. He currently serves as chair<br />

of Safestore Holdings and is also chair<br />

of the a2 Milk Company, a company<br />

listed on the New Zealand and Australian<br />

Stock Exchanges, a position he stepped<br />

down from on 16 Nov 2023. He is a nonexecutive<br />

director of Lovat Partners.<br />

In a career spanning more than 40 years,<br />

Hearn has held senior roles in a number of<br />

global businesses, including in the food and<br />

beverage industry with Del Monte, PepsiCo<br />

and United Biscuits. Hearn served as CEO<br />

of Goodman Fielder, a listed Australian<br />

food business, from 1995 to 2001 and also<br />

as CEO of Cordiant Group in the US from<br />

2001 to 2003. In 2005, he was appointed<br />

CEO of Committed Capital, for whom he<br />

acted as chair of a wide range of portfolio<br />

businesses over a twelve-year period.<br />

Hearn will succeed Warren Tucker who has<br />

been interim chair since 1 Sep 2023. Tucker<br />

will continue to serve as a non-executive<br />

director and chair of the audit committee<br />

after he steps down as interim chair.<br />

Hearn said: “I am delighted to take on the<br />

role of chair of Tate & Lyle at what is an<br />

exciting time for the business. Tate & Lyle<br />

is a business with a deep sense of purpose,<br />

in a strong financial position, which puts its<br />

customers at the heart of everything it does.<br />

I look forward to working with the board, Nick<br />

Hampton and the leadership team to deliver<br />

on the company's growth agenda.” FBA<br />

Flavour Specialty Ingredients rebrands to Natara to mark move<br />

as a standalone business<br />

Flavour Specialty Ingredients has<br />

rebranded to Natara. Under new<br />

ownership and with a refreshed strategy<br />

as a standalone business, the new brand<br />

identity will reflect the aspirations for<br />

the business. The new name signals that<br />

Natara is ready to deliver on its ambition<br />

for the future, providing a platform for<br />

a fresh, distinctive approach that best<br />

conveys its customer proposition.<br />

Natara is a $100m global manufacturer of<br />

natural and aroma-chemical ingredients<br />

with a specialist team of over 350<br />

people around the world. It provides<br />

key inputs to the global flavour and<br />

fragrance industry, serving around 1000<br />

clients across Europe, Americas and <strong>Asia</strong>.<br />

Since acquired by Exponent in Aug 2023,<br />

Natara has set out a new strategy to operate<br />

as a standalone business and deliver on its<br />

goal of being the partner of choice to the<br />

flavour and fragrance industry. This vision<br />

is underpinned by Natara’s focus on quality<br />

ingredients, and continuous improvement<br />

on its customer service. The strategy will<br />

be accelerated by investment from its new<br />

owners to deepen and broaden capabilities,<br />

improve the supply chain, expand and<br />

upskill teams, positioning the business to<br />

better meet evolving customer needs.<br />

Yoram Knoop, CEO of Natara, commented:<br />

“Our business is opening a new chapter<br />

in its history, a milestone we wanted to<br />

mark with a new name: Natara. Creating<br />

a strong brand identity and developing<br />

a new growth strategy demonstrates<br />

the momentum we are building as a<br />

standalone business. With a brand<br />

proposition that is fit for purpose, we are<br />

better positioned to meet the evolving<br />

needs of our growing customer base, in<br />

turn delivering on our vision for the future:<br />

to be the leading global independent<br />

manufacturer of naturals and aroma<br />

chemicals and partner of choice to the<br />

flavour and fragrance industry.” FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

NEWS 7<br />

ANDRITZ opens the <strong>Food</strong> Innovation Xperience test centre<br />

ANDRITZ has opened a test and<br />

research centre for the food and<br />

feed industry in Waddinxveen,<br />

The Netherlands. The <strong>Food</strong><br />

Innovation Xperience centre<br />

will be the development and<br />

technology hub where customers<br />

and ANDRITZ professionals team<br />

up to turn visions into reality.<br />

The test centre is equipped with<br />

milling, extraction, dewatering, and<br />

drying technologies from ANDRITZ,<br />

enabling customers to conduct<br />

feasibility studies, pilot plant tests<br />

for scale-up or R&D activities<br />

under food-grade or even ATEX<br />

conditions. Covering a total area of<br />

850 sq m, the centre is available<br />

to customers in the food and feed<br />

industry, as well as research and<br />

development organisations.<br />

Developing new sustainable food<br />

ingredients and food manufacturing<br />

processes has become particularly<br />

important today as food and feed<br />

manufacturers must respond to the<br />

fast-changing market and consumer<br />

demands, governmental regulations<br />

and environmental requirements.<br />

“In this context, it is essential to act<br />

quickly and scale-up new ideas,<br />

make existing production processes<br />

more efficient and reduce operations’<br />

environmental impact, like freshwater<br />

consumption or CO2 footprint,”<br />

explained Marco Buis, managing<br />

director at ANDRITZ Gouda. “Our <strong>Food</strong><br />

Innovation Xperience centre offers<br />

customers the opportunity to determine<br />

the best possible manufacturing<br />

process for their need, building on latest<br />

technologies and line solutions as well<br />

as expert support from ANDRITZ.”<br />

In addition to the original test portfolio<br />

around drying and dewatering, the<br />

centre offers various tests in the area<br />

of alternative proteins, traditional food<br />

and feed, as well as trend-setting<br />

extraction.<br />

The <strong>Food</strong> Innovation Xperience centre<br />

has been built next to the existing pilot<br />

and research facility at the ANDRITZ<br />

Waddinxveen site, where customers can<br />

perform tests for by-product processes<br />

and wastewater treatment. FBA<br />

Ribbon-cutting ceremony with Joachim Schönbeck (ANDRITZ CEO, centre), with Olaf Müller (senior vice-president, ANDRITZ separation<br />

division) on the left, and Marco Buis (managing director of ANDRITZ Gouda) on the right (Photo: ANDRITZ)<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


Managing great<br />

expectations: The<br />

alternative protein<br />

roadmap<br />

By Neha Poddar, partner, Good Startup<br />

2. An “eggtastic” event (2011): Following the<br />

lead of early plant-based meat companies,<br />

Eat Just was founded in 2011 under the<br />

name Beyond Eggs and then Hampton<br />

Creek <strong>Food</strong>s to develop plant-based<br />

egg alternatives. This event marked the<br />

extension of the plant-based alternative<br />

line beyond just meat products.<br />

3. A new technology stack (2012): While<br />

plant-based companies were focused<br />

on bringing products to market, newer<br />

technology stacks such as fermentation<br />

were emerging. A standout was Nature’s<br />

Fynd, which produces fungal proteins<br />

for meat and dairy substitutes.<br />

4. A “cultivated” revolution (2013): The first<br />

cultivated meat burger made from cow<br />

cells was unveiled in The Netherlands by<br />

Mark Post. Even though it was created at a<br />

high cost of $330,000, it provided a proof of<br />

concept for the viability of the technology.<br />

5. An organised initiative (2016): The<br />

Good <strong>Food</strong> Institute (GFI), a non-profit<br />

organisation which has since served<br />

as a hub for industry’s efforts, was<br />

founded by Bruce Friedrich. It promotes<br />

alternative proteins and is considered<br />

the foremost voice in the industry.<br />

Upside <strong>Food</strong>s's cultivated chicken was approved for retail sale in the US in Jun 2023<br />

(Image: Upside <strong>Food</strong>s)<br />

The approval of cultivated meat sales in<br />

the US in Jun 2023 marked a milestone<br />

for the alternative proteins sector. It<br />

was the culmination of years of effort by<br />

ecosystem players including startups,<br />

governments, research institutions, nonprofits,<br />

and investors. While the US is not<br />

the first to grant approval to cultivated<br />

meat (the credit goes to Singapore), it<br />

is arguably the most significant. It is the<br />

largest market for consumers, remains<br />

the most vibrant for startups, and garners<br />

the most capital from investors.<br />

Make no mistake, cultivated meat is still<br />

a distance away from reaching scale<br />

and being available at a competitive<br />

price. While companies have been<br />

improving their technology, with investors<br />

pumping in billions of dollars in funding,<br />

this approval allows the most important<br />

stakeholder – the consumer – to be involved<br />

in the progress of the industry. The availability<br />

of cultivated meat in the US will pique<br />

further consumer interest as they can now<br />

taste these bioidentical products and be a<br />

part of a turning point in history. In light of<br />

this recent achievement, let us look back<br />

at the journey which brought us here.<br />


1. Beyond plant-based (2009): Plant-based<br />

products have existed for decades, but<br />

earlier versions were created for the<br />

vegetarian population. This changed<br />

with the founding of Beyond Meat in<br />

2009 with the intention of producing<br />

plant-based meat-like products for<br />

flexitarians, reducing meat consumption<br />

without giving it up entirely.<br />

6. The first “hybrid” product (2016): Impossible<br />

<strong>Food</strong>s introduced the Impossible Burger<br />

1.0. The burger patty used plant-based<br />

ingredients and soy leghaemoglobin,<br />

or “heme” derived from precision<br />

fermentation, and marked the first<br />

hybrid product, blending two technology<br />

stacks, to be available in the market.<br />

7. A public milestone (2019): Beyond<br />

Meat was the first alternative protein<br />

focused company to go public on the<br />

NASDAQ stock exchange in 2019. Its<br />

IPO, occurring within 10 years of its<br />

founding in a nascent industry, was<br />

30 times oversubscribed. Its success<br />

provided investors a viable path to exit<br />

and spurred investments in the sector.<br />

8. Dialling for dairy (2020): Perfect Day, a<br />

startup producing milk proteins using<br />

precision fermentation, received a<br />

“no questions” letter from the USFDA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


9<br />

following its generally recognised as<br />

safe (GRAS) submission. This opened<br />

the doors for fermentation-based<br />

dairy to be sold in the US market.<br />

9. All roads lead to Singapore (2020):<br />

Singapore became the first country in the<br />

world to approve the commercial sale of<br />

cultivated meat, allowing GOOD Meat to<br />

sell its cultivated chicken to customers.<br />

10. A mountain of funding (2021): Oatly’s<br />

successful IPO set the stage for a<br />

watershed year for the sector with<br />

startups raising $5bn in funding. This<br />

represented 40% of all funding that the<br />

sector had received since inception.<br />

The nearly 15-year journey for the industry<br />

has been a tumultuous one, going from<br />

initial euphoria to inflated expectations and<br />

doubts about its feasibility, to a watershed<br />

regulatory landmark. As we enter a new<br />

era, here are the key factors that will<br />

shape the industry moving forward.<br />


Consumer demand<br />

Animal agriculture is a two trillion-dollar<br />

industry which is growing, thanks to rising<br />

population and income levels. At its current<br />

growth trajectory, we will not have enough<br />

protein to feed 9.7 billion people by 2050.<br />

Alternative proteins offer a path to bridge<br />

the gap. Experts estimate that alternative<br />

protein adoption is expected to follow an<br />

S-curve, reaching between 10-70% by 2035<br />

and growing sharply in the late 2020s and<br />

early 2030s. A crucial point in the journey of<br />

alternative protein adoption will arrive when<br />

Shiru, an alternative protein ingredient<br />

technology company, uses their AI-based<br />

Discovery Platform, Flourish to find ingredient<br />

solutions for formulation challenges (Image:<br />

Shiru)<br />

cultivated meat becomes available at a price<br />

point that is competitive to conventional meat.<br />

Innovation<br />

As all three major technology stacks – plantbased,<br />

fermentation and cultivated – go<br />

online, there is an opportunity to create<br />

new products that offer comparable taste<br />

and nutrition at a competitive price point.<br />

Until then, the industry will take a hybrid<br />

approach, blending ingredients from the<br />

available technology stacks to create better<br />

products. Furthermore, a hybrid approach<br />

is not limited to just fusing technologies;<br />

it can extend to combining products (eg<br />

two types of meat) to create new ones.<br />

In addition, the industry can leverage<br />

computational approaches using artificial<br />

intelligence and machine learning to<br />

accelerate innovation and create novel<br />

products and solutions. A recent CA$10m<br />

fund launched by Protein Industries Canada<br />

for using AI to improve the production of<br />

plant-based products offers a glimpse of<br />

government support in this direction.<br />

Regulation<br />

Singapore offers the most advanced<br />

regulatory pathway in the world today, with the<br />

US not far behind. The approval of cultivated<br />

meat in the US will accelerate regulatory<br />

approvals in other regions. The Netherlands,<br />

home to the world's first cultivated beef<br />

burger, recently became<br />

the first European country<br />

and fourth globally to allow<br />

cultivated meat tastings<br />

(behind Israel). Despite<br />

this progress, regulatory<br />

approval in Europe may take<br />

the longest. According to<br />

GFI, governments across<br />

different geographies have<br />

contributed over $1bn<br />

for research initiatives<br />

in the sector, led by<br />

Canada, Denmark, and the<br />

Netherlands. With additional<br />

regulatory approvals and<br />

larger grants, alternative<br />

proteins will enter the<br />

same league as renewable<br />

energy, electric vehicles,<br />

agri-food or biotechnology.<br />

Funding<br />

At its peak in 2021, alternative proteins<br />

garnered $5bn in annual funding. However,<br />

this funding pales in comparison to its three<br />

adjacent sectors – climate, biotechnology,<br />

and agri-food – each of which received over<br />

$50bn in funding the same year. Climaterelated<br />

funding, which has increased in recent<br />

years, offers a compelling opportunity. Global<br />

warming is increasingly seen as the biggest<br />

near-term threat faced by humanity. With<br />

animal agriculture responsible for 14.5% of<br />

total greenhouse gas emissions, it deserves<br />

more attention. A report by BCG-Blue Horizon<br />

found that alternative proteins represent the<br />

most capital efficient investment opportunity<br />

when compared to other industries such as<br />

transport, construction, and power. Thus, there<br />

remains an opportunity to divert climaterelated<br />

funding to the alternative protein sector.<br />

The recent regulatory approval for cultivated<br />

meat may just be the right catalyst to do so.<br />

Since the creation of the first lab-grown<br />

burger in 2013, the industry has aspired to<br />

not only make lab-grown meat possible, but<br />

also available to the average consumer. The<br />

advancement of technology will enable this<br />

offering to become better and cheaper with<br />

time. The alternative protein industry will<br />

see more highlights in the future, starting<br />

with growing meat outside the animal. The<br />

effects from this achievement are sure to<br />

create ripples for years to come. FBA<br />

Impossible <strong>Food</strong>s's burger patties made using<br />

plant-based ingredients and heme (Image:<br />

Impossible <strong>Food</strong>s)

In full bloom: Tetra Pak and<br />

DenEast launch innovation<br />

centre in Vietnam<br />

Nestled in Binh Duong, the industrial heart of Vietnam, Bloom seeks<br />

to serve new and emerging brand owners keen on innovation and<br />

product development – under one roof, and cost effectively.<br />

By Agatha Wong<br />

In a partnership with DenEast, a global provider<br />

of agriculture, food, beverage, and renewable<br />

energy solutions, Tetra Pak has launched<br />

Bloom – a one-stop innovation centre located<br />

in Binh Duong, Vietnam. Designed to provide<br />

cost-efficient solutions to brand owners,<br />

Bloom seeks to incubate and accelerate<br />

new concepts in the market with product<br />

development best practices. Customers can<br />

expect to also scale from trials to production<br />

with the centre’s access to food licenses and<br />

availability of flexible and advanced technology;<br />

in turn, this allows them to remove the need<br />

for capital equipment investment, particularly<br />

for emerging businesses. Additionally, remote<br />

trials can be conducted, giving the centre<br />

a global reach. Together, these services<br />

allow customers to turn their ideas into<br />

reality – a reflection of the centre’s name.<br />

with innovative solutions, the innovation<br />

centre’s project name was the Incubator.<br />

Thereafter, we developed a list of over 100<br />

names to better position what the centre<br />

represents, and from there we chose ‘Bloom’<br />

for its positive connotations – because<br />

for something to truly bloom, one needs<br />

good seeds, good soil, and good weather<br />

conditions, and that is what we are aiming<br />

for. With Bloom, businesses and brand<br />

owners can bloom with our support.”<br />

“Together with Tetra Pak’s global market team,<br />

we embarked on the project’s journey through<br />

Johan Boden, CEO of DenEast, remarked:<br />

“Prior to Bloom’s launch, where we wanted<br />

to find a way to support brand customers


11<br />

discovering the real needs<br />

of our customers. By asking<br />

ourselves what are the pain<br />

points and challenges that<br />

brands are facing, we were<br />

able to identify the needs<br />

that this centre would be<br />

tackling. From there, we<br />

wanted to convey, through<br />

the centre name, Bloom,<br />

the energy, ideation, and<br />

results that customers<br />

can receive through our<br />

services,” added Thuy<br />

Nguyen, marketing director<br />

of Tetra Pak Vietnam.<br />


Bloom targets two primary groups of<br />

customers: start-ups and explorers. The<br />

former refers to new businesses aiming to<br />

establish themselves in the industry without<br />

significant capital investment. They may seek<br />

flexibility and successful commercialisation,<br />

and require industry knowledge to reduce time<br />

to market and risk, market testing, and small<br />

patch production. To that end, Bloom can<br />

deliver their technology and best practices for<br />

start-up incubation and production, in addition<br />

to resources and market knowledge, and<br />

services to bring their ideas into production<br />

while achieving sustainable growth.<br />

Explorers, meanwhile, desire feasibility and<br />

scalability, high ROI, and plug-and-play<br />

solutions on top of flexibility. They also require<br />

support in their innovation strategies, facilities<br />

for testing and small-scale production,<br />

and swift co-creation and partnership<br />

opportunities, as well as financial support. In<br />

this situation, Bloom can also provide them<br />

with cost-efficient strategies for product<br />

development, bringing the same portfolio of<br />

market knowledge and support to develop<br />

new solutions and accelerate innovation.<br />

At Bloom, customers can experience a threestage<br />

micro innovation process that fits their<br />

needs and output requirements. In two of the<br />

three stages, guided by the philosophies of<br />

Shape It and Launch It, customers undergo<br />

various steps: from discovering their needs, to<br />

ideation, prototyping, validating, visualising,<br />

producing, and proving. Thereafter,<br />

graduating into the third Grow It phase,<br />

customers can choose to either conduct<br />

a small-scale product manufacturing with<br />

DenEast, or a medium to large batch through<br />

themselves or a co-packing partnership.<br />


This year marks Tetra Pak’s 30th year in<br />

Vietnam. For both the company and DenEast,<br />

the Vietnamese market presents a plethora<br />

of business opportunities, particularly for<br />

the food and beverage industry. Emerging<br />

from the pandemic with a GDP growth rate<br />

of 5.3% y-o-y in the third quarter of 2023,<br />

the country has enjoyed a steady flourishing<br />

economy. Moreover, with an expected middleclass<br />

population growth to an estimate of<br />

95 million by 2030, Vietnam’s consumer<br />

demands are anticipated to become more<br />

diverse – with sustainability, healthy living,<br />

and local brand support in the forefront.<br />

Nguyen concurred: “Vietnam has a dynamic<br />

market, poised to have one of the greatest<br />

potentials in the region for its food and<br />

beverage industry. We experienced growth<br />

during the pandemic and foresee its<br />

continuation in the next three years. With<br />

that, new brand owners will be keen on<br />

exploring this emerging market. Moreover, a<br />

significant percentage of Vietnam’s now-100<br />

million population are comprised of young<br />

people that form the chief consumer base of<br />

the country’s food and beverage industry.”<br />

For Boden, who hails from Sweden, Bloom’s<br />

services also tap into a much-needed space<br />

in Vietnam’s food and beverage sector: “I first<br />

came to Vietnam in 2016, and researched<br />

on all countries in this region – some more<br />

than others. Having met several<br />

companies in the agricultural and<br />

food industry, I then realised the<br />

role we could play in this sector<br />

and in Vietnam, especially given<br />

the lack of dedicated contract<br />

manufacturing services here.<br />

Hence, by bringing Tetra Pak<br />

and DenEast together, we are<br />

offering services in an objective<br />

way to the market that is not<br />

linked to any brand and available<br />

to any customer globally.”<br />


This entire endeavour would<br />

not have been possible without the close<br />

relationship shared between DenEast and<br />

Tetra Pak. Both Swedish in origin, the two<br />

companies have combined their technology<br />

and knowledge to create a win-win result.<br />

Boden elaborated: “With Bloom, Tetra Pak<br />

is delivering its global perspective and<br />

knowledge gathered throughout its innovation<br />

centres globally; and for DenEast, we are<br />

bringing in the factories, licenses, certification<br />

etc. This partnership is both a commercial<br />

and strategic collaboration for the long<br />

term, where we are unlocking the potential<br />

of this market and how we can expand our<br />

businesses to serve more customers.”<br />

Nguyen agreed, and added: “Our ambition<br />

since the start has always been to serve<br />

more brand owners. With our current list of<br />

customers – for both Tetra Pak and DenEast<br />

– we believe we can continue to extend our<br />

reach with just one more. We consider Bloom<br />

as a unique business model where we can<br />

engage the most advanced technology and<br />

a global perspective, at a leading innovation<br />

centre. A key challenge that many new brand<br />

owners face is with cost and investment, and<br />

we hope to support their product launches in<br />

the most efficient and optimal way possible.”<br />

In all, Bloom’s one-stop-shop services is<br />

set to be a vibrant epicentre of growth<br />

and innovation. Catering to up and<br />

coming brands and existing ones, food<br />

and beverage manufacturers can look<br />

forward to taking their first step towards<br />

scattering their seeds for market growth,<br />

and blossoming to new heights. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


Synergy Flavours celebrates 140 years of flavour extraction<br />

expertise in Italy with new hop essences range in Europe<br />

Synergy Flavours has introduced a new<br />

range of hop essences to celebrate<br />

140 years of flavour extraction at its<br />

site in Trieste, Italy. Synergy acquired<br />

the site, formerly named Janoušek, in<br />

2018, to expand its European footprint<br />

and to maintain and build on the<br />

organisation’s reputation for high quality<br />

extracts and natural flavourings.<br />

The hop essences have been developed<br />

at the site in Trieste, a result of the Italian<br />

team’s heritage in flavours and extraction<br />

of natural ingredients combined with the<br />

expertise of Synergy’s colleagues in the<br />

US. The essences, which are suitable<br />

for both alcoholic and non-alcoholic<br />

beers, are the newest addition to the<br />

Synergy Pure range, and are available<br />

in three varieties: Chinook, an earthy<br />

sweet hop which is well suited to ales<br />

and stouts; Centennial, which possesses<br />

floral and tropical notes, suited to pale<br />

ales, IPAs and bitters; and a hop variety<br />

from Slovenia that is best paired with<br />

pilsners and lagers due to its earthy<br />

notes and floral and fruity aromas.<br />

The hop essences comprise of only hops<br />

and water to ensure a clean taste delivery<br />

without any added bitterness, and can<br />

also be used to mitigate the overly-sweet<br />

notes which can sometimes be present<br />

in non-alcoholic beers. The steamdistillation<br />

process used to extract the hop<br />

essences can save time, reduce costs,<br />

and improve yield compared to traditional<br />

dry-hopping processes. The essences are<br />

declarable on-pack as natural hop extract.<br />

continues to deliver sustainable initiatives<br />

and provide employment opportunities.<br />

As well as enhancing Synergy’s global<br />

portfolio of flavourings and essences,<br />

the Trieste operation also supports<br />

Carbery Group in its dairy and nutrition<br />

market offering, enabling Synergy to<br />

provide local support in continental<br />

Europe, while improving access to<br />

the Middle East and North Africa.<br />

Since the acquisition, Synergy Italy has<br />

achieved strong growth, with an 82%<br />

increase in sales revenue between Apr 2018<br />

and Jun 2023. The team has also grown<br />

by 64% in the same period, with minimal<br />

staff turnover following the acquisition.<br />

Eric Zabiolle, managing director and head<br />

of sales Europe, Synergy Italy, commented:<br />

“We are very excited to be celebrating such<br />

an important anniversary in our company’s<br />

history. From the traditional extraction<br />

techniques employed by Janoušek that<br />

are still in operation today, to the modern<br />

steam distillation extraction process which<br />

we used to develop our hop essences,<br />

Synergy is proud to showcase its Italian<br />

heritage and craftsmanship. We look<br />

forward to continuing to serve food and<br />

beverage customers around the region<br />

and supporting Synergy’s global operation<br />

with Italian-made essences and flavours.”<br />

Sebastiano Pagano, CEO, Synergy<br />

Flavours Europe, commented: “140<br />

years is an impressive milestone in any<br />

company’s history, and to still be helping<br />

customers internationally with their<br />

flavour requirements is testament to the<br />

passionate and skilled people who have<br />

been part of the company’s journey over<br />

the years. We continue to invest in Synergy<br />

Italy and look forward to another 140<br />

years of innovative taste solutions.” FBA<br />

Janoušek opened its doors in Oct 1883, as<br />

one of the world’s first suppliers of herbal<br />

extracts and natural flavourings. After<br />

135 years of serving customers across<br />

Italy and continental Europe, Janoušek<br />

was acquired by Synergy Flavours,<br />

part of the Carbery Group, in 2018.<br />

Synergy Italy has a rooted connection<br />

to the community of Trieste, where it<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


13<br />

BASF Aroma<br />

Ingredients expands<br />

its Isobionics<br />

portfolio with new<br />

natural flavours<br />

Isobionics, a brand of BASF Aroma<br />

Ingredients, has launched two new natural<br />

products on the flavour market. Isobionics<br />

Natural alpha-Bisabolene 98 and Isobionics<br />

Natural (-)-alpha-Bisabolol 99 are the<br />

latest additions to the Isobionics' portfolio.<br />

The Isobionics Natural (-)-alpha-Bisabolol<br />

is traditionally derived from natural sources<br />

and with a complex and captivating aroma<br />

profile. Known for its delicate floral notes,<br />

it offers a subtle hint of chamomile, along<br />

with hints of sweet, woody undertones,<br />

resulting in a special flavour experience.<br />

This solution allows culinary professionals<br />

and beverage creators to boost other<br />

flavours such as vanillin and nootkatone to<br />

add a distinctive twist to their creations.<br />




Isobionics Natural alpha-Bisabolene 98 is<br />

a new solution in the flavour industry as its<br />

purity improves better flavour development.<br />

Moreover, with its creamy milky flavour,<br />

it makes a major contribution to the<br />

expansion of the Isobionics's portfolio.<br />

One of the highlights of the two new<br />

flavour ingredients is their versatility. These<br />

flavour ingredients, produced at high<br />

concentration via fermentation technology,<br />

can be found not only in citrus essential<br />

oils, but also in several other natural oils,<br />

such as chamomile, ylang-ylang, black<br />

pepper, and basil oils. The quality of the<br />

natural flavours enhances a variety of<br />

applications, be it adding crispness to mild<br />

flavours, complexity to beverages and<br />

confectionery formulations, or a savoury<br />

punch to culinary creations. These natural<br />

products are also made of renewable raw<br />

materials and produced via fermentation<br />

technology, making them independent<br />

from harvest conditions and seasonality,<br />

and free from agricultural residues. FBA<br />

ANDRITZ Singapore Pte. Ltd. / separation.sg@andritz.com<br />

Are you looking for new opportunities to<br />

make proteins from peas, pulses, or<br />

lentils? Great! Going from lab tests to a<br />

safe, full-scale production demands<br />

hands-on experience and a complete<br />

range of solutions, from milling and<br />

conditioning, dewatering and drying,<br />

extrusion and pelleting, to process<br />

automation and services. Our specialists<br />

can help you bridge the gap between<br />

lab tests and production lines, maximize<br />

process efficiency, and avoid bottlenecks.<br />

With over 170 years of industry<br />

experience, including designing and<br />

engineering food processing plants, and<br />

with the industry’s broadest portfolio, we<br />

can tailor just the right full-line solution<br />

for your needs.<br />

Sounds interesting?<br />

Let’s scale up your<br />

production together.<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


Valio supports elderly nutrition with latest study findings<br />

support healthy ageing by maintaining the<br />

normal muscle and cognitive functions.<br />

Another key aspect of dairy solutions<br />

for elderly consumers is taste; in the<br />

study, participants were provided with<br />

Valio’s buttermilk applications – a powder<br />

and a ready-to-drink shake. Most of the<br />

participants found the shake especially<br />

delicious and easy to use. And while the<br />

participants were not asked to give feedback<br />

on the flavour of the products, one reply in<br />

particular suggests it played a role, stating<br />

that the chocolate shake made them happy.<br />

Valio has released a scientific study<br />

revealing that hydrolysed protein and<br />

milk fat globule membrances (MFGM) – a<br />

component of cow’s milk fat containing<br />

complex phosopholipids – can generate a<br />

positive impact on the physical performance<br />

of elderly consumers. In a rapidly ageing<br />

world, these findings represent a step<br />

forward in the realm of elderly nutrition,<br />

providng food manufacturers with the<br />

solutions needed to create nutritious<br />

productions for the advanced age group.<br />

Valio’s peer-reviewed study was<br />

conducted alongside senior researchers<br />

at the University of Helsinki. It followed<br />

101 Finnish women aged 70 or over, who<br />

showed signs of sarcopenia or slight<br />

deficits in physical functioning. The group<br />

was divided into an intervention group<br />

(n=51) and a control group (n=50). The<br />

intervention group was given a powder or<br />

a ready-to-drink product that contained<br />

23g hydrolysed protein and 3g MFGM,<br />

which were consumed daily for 12 weeks.<br />

“The intervention group showed significant<br />

improvement in balance and the short<br />

physical performance battery (SPPB) score,<br />

which includes testing balance, walking<br />

speed, and the ability to rise from a chair<br />

unaided, compared to the control group. This<br />

suggests that the effect of protein and MFGM<br />

can be beneficial to physical performance<br />

even without additional exercise,” shared<br />

Anu Turpeinen, nutrition research manager,<br />

and Emma Laivisto, customer development<br />

manager, special nutrition, Valio.<br />

With these insights, Valio will develop<br />

solutions targeting better health outcomes<br />

and quality of life for older consumers.<br />

“Nutrition is a cornerstone in maintaining<br />

both physical and cognitive functioning<br />

during ageing. Milk is naturally functional and<br />

contains nutrients important for the ageing<br />

consumer. It is for example an excellent<br />

source of calcium, a mineral essential for<br />

the maintenance of strong bones and<br />

teeth and a high-quality protein source,<br />

providing all the essential amino acids.<br />

“Our aim is to develop products that can<br />

be easily added to the everyday diet. We<br />

see that, in addition to providing nutrients,<br />

food should give pleasure and thus, we<br />

put a high emphasis on the taste of our<br />

products,” said Turpeinen and Laivisto.<br />

In <strong>Asia</strong>, more than 90% of consumers may be<br />

lactose intolerant – this dietary constitution<br />

can become more prevalent with old age<br />

due to declining lactase levels. Therefore,<br />

elderly consumers might prefer to abstain<br />

from dairy products, which can compromise<br />

their intake of vital nutrients such as protein,<br />

calcium, and B vitamins. Valio’s Eila Nutri<br />

F, however, is lactose-free, and delivers<br />

vitamins, minerals and phospholipids that<br />

To this, Turpeinen and Laivisto remarked:<br />

“The importance of flavour can be overlooked<br />

when creating a functional dietary product,<br />

but in the end, food is more than just<br />

sustenance. People want to enjoy it at every<br />

age, and that’s exactly where Valio’s different<br />

applications can help. Ageing consumers<br />

are a heterogenous consumer group, but<br />

typically natural flavours and flavours<br />

familiar from childhood are well-liked.”<br />

At its core, the key to creating food solutions<br />

for ageing customers is the same as<br />

any other age group. By understanding<br />

their specific needs and preferences,<br />

manufacturers can tap into a world of<br />

opportunities and offerings. Older consumers<br />

are no different from their younger<br />

counterparts, especially with the emphasis<br />

on health and wellness in the food they eat.<br />

“Out of all industries, we believe that the food<br />

and nutrition industries have perhaps the<br />

most significant means to ensure healthy<br />

aging. As consumers, older adults could<br />

be described as foodies with emphasis on<br />

health. We make about 200 food-related<br />

choices every day, so there is plenty of<br />

opportunity to nudge older adults towards<br />

better food choice. We see that the nutritional<br />

needs of ageing consumers should be<br />

fulfilled with food, not supplements. Milk is<br />

naturally functional and provides endless<br />

opportunities to develop ingredients and<br />

products for different consumer needs,”<br />

concluded Turpeinen and Laivisto. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


15<br />

PharmaLinea releases new clinically backed sleep quality solution<br />

PharmaLinea has introduced its<br />

latest nutraceutical innovation. The<br />

>Your< Good Night Acute Sticks<br />

are a clinically-supported private<br />

label food supplement for the<br />

improvement of several sleep quality<br />

parameters, displaying an immediate<br />

effect on acute sleep latency issues.<br />

“Good sleep is much more than just<br />

falling asleep quickly and consumers<br />

are starting to realise this. However,<br />

most of the products on the<br />

market are based on commodity<br />

herbals with questionable efficacy<br />

(only relying on historical use and<br />

bibliographical data). In addition, the<br />

formulations are highly repetitive,<br />

and they lack clinical support,” said<br />

Maja Oresnik, science and research<br />

director of PharmaLinea. “They<br />

also fail to address sleep quality<br />

holistically through parameters<br />

such as sleep duration, efficiency,<br />

disturbances, daytime dysfunctions,<br />

and so forth. Properly addressing<br />

these parameters is important due<br />

to good sleep being essential for<br />

various physiological systems.”<br />

>Your< Good Night Acute Sticks are a<br />

clinically supported private label food<br />

supplement for the improvement of<br />

several sleep quality parameters and<br />

an immediate effect on acute sleep<br />

latency issues. They are based on<br />

a unique ingredient with nine clinical<br />

trials showing results such as 73%<br />

higher sleep efficiency and supported<br />

by melatonin.<br />

The product is a part of >Your<<br />

Good Night Line which also offers<br />

melatonin-free options for children<br />

and adults, in various user-friendly<br />

formats. The line is proven on<br />

various markets, showing great<br />

results, user reviews, and doctor<br />

feedback. It is also promotable<br />

through medical detailing or ATL.<br />

Ambrozic added: “Sleep is much<br />

more than falling asleep quickly.<br />

Most formulations are very repetitive<br />

and fail to address sleep quality<br />

holistically. Due to education and<br />

wearable technology, consumers<br />

are starting to recognise the overall<br />

value of sleep quality. They are also<br />

recognising the effect sleep quality<br />

has on other areas of their life, such<br />

as immunity, cognition, metabolism,<br />

and mood. They are frequently<br />

looking for new solutions that would<br />

address these issues. Leading brands<br />

are starting to communicate sleep<br />

quality parameters in their launches.<br />

The time to enter the market with an<br />

added-value formulation, clinically<br />

shown to improve sleep quality in<br />

the long-term, is perfect.” FBA<br />

“As stress and sleep is the fastestgrowing<br />

dietary supplement<br />

category for the third year in a row,<br />

consumers' interest in sleeping<br />

issues is evidently much more<br />

than a temporary post-pandemic<br />

trend. Sleeping disorders have<br />

been in the top consumer health<br />

concerns in the past years and,<br />

according to Euromonitor, getting<br />

enough sleep is one of the ways<br />

they now define health,” added<br />

Matevz Ambrozic, marketing and PR<br />

director of PharmaLinea. “Sleeping<br />

problems are also the category<br />

where consumers are least satisfied<br />

with their current treatment and are<br />

frequently looking for new solutions,<br />

which presents a market opportunity<br />

for added-value solutions, such as<br />

>Your< Good Night Acute Sticks.”<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

16<br />


A new perspective<br />

on collagen proteins<br />

By Florencia Moreno Torres, global business development manager<br />

health and nutrition at Rousselot<br />

Research from Euromonitor has shown that<br />

eight of the top 10 fastest-growing global<br />

markets for wellness over the next five years<br />

are located in <strong>Asia</strong>-Pacific, with Japan, Hong<br />

Kong and China cited amongst the star<br />

players.* In some ways, <strong>Asia</strong>’s dominance<br />

in the segment is understandable – holistic<br />

medicine and nature-inspired healing<br />

practices have deep roots in many of the<br />

region’s cultures, and the opportunities for<br />

health and wellness product manufacturers<br />

are notable. Brands should tap into the clear<br />

demand for effective dietary supplements,<br />

but with so many interwoven consumer<br />

priorities, where is the best place to start?<br />

One answer could lie with proteins. Most<br />

are familiar with the benefits of consuming<br />

protein daily, but their power equally extends<br />

to the nutraceutical space. Among different<br />

protein sources, collagen is a known wellness<br />

ingredient. In its original form, it is the most<br />

abundant form of protein found in the human<br />

body, performing a vital role in supporting<br />

the health and elasticity of connective<br />

tissues in bones, joints, skin, hair<br />

and cartilage. But collagen is<br />

more than just a protein: in<br />

its hydrolysed form – ie<br />

collagen peptides – it offers<br />

many health benefits.<br />


NUMBER<br />

<strong>Asia</strong>-Pacific is home to<br />

some of the world’s largest<br />

ageing populations, with<br />

Japan topping the charts<br />

in terms of total percentage<br />

share.* A growing cohort of<br />

over 65s has increased demand<br />

for solutions to support healthy<br />

ageing, including collagen supplementation.<br />

As we age, our metabolic rate slows, along<br />

with our body’s ability to produce essential<br />

proteins like collagen. These physiological<br />

changes can leave older people more<br />

susceptible to weight gain, muscle wasting<br />

and joint discomfort, all of which can have an<br />

impact on activity levels and quality of life.<br />

Collagen peptides are an ideal solution<br />

for supplement brands looking to attract<br />

healthy agers, but they are not the only<br />

consumer category interested in mobility.<br />


Regardless of age, there are several factors<br />

– ranging from diet to exercise level – that<br />

may negatively impact individuals’ ability to<br />

move or walk freely. For this reason, many<br />

consumer groups are showing interest in<br />

nutritional solutions that claim to support<br />

mobility from a holistic point of view. The<br />

multiple benefits associated with highly<br />

bioavailable collagen peptides – such as<br />

Rousselot’s PEPTAN – can appeal to healthy<br />

agers and joint health-aware consumers.<br />

For instance, in a randomised, placebocontrolled,<br />

double-blind clinical trial, a daily<br />

intake of Peptan was shown to reduce joint<br />

discomfort and improve overall mobility,*<br />

while an in vivo study demonstrated its<br />

ability to preserve joint cartilage.*<br />


In the post-pandemic world, many are<br />

looking to become fitter.* Multiple market<br />

reports speak to the growing demand for<br />

foods and supplements designed to boost<br />

sporting performance, but compared with a<br />

few years ago, professional sportspeople are<br />

no longer the sole focus for these solutions.*<br />

From casual gym-goers to committed<br />

amateur athletes, sports nutrition<br />

products are finding a wider<br />

audience. The combination of<br />

an ageing population keen<br />

on keeping fit in several<br />

countries, and pockets of<br />

consumers elsewhere<br />

willing to pay more for<br />

effective supplements,<br />

makes <strong>Asia</strong>-Pacific<br />

an exciting arena<br />

for sports nutrition<br />

products – particularly<br />

those containing<br />

collagen.*<br />

Peptan collagen peptides’<br />

contribution to a faster<br />

post-exercise recovery, and


performance improvement was shown in a<br />

double-blind, randomised placebo-controlled<br />

clinical trial, developed in collaboration with<br />

leading scientists at Newcastle University.*<br />

Participants who took 20g of Peptan a day<br />

reported 20% less muscle soreness after<br />

intensive exercise compared with those<br />

who received a placebo dose. In addition,<br />

the same study suggested accelerated<br />

muscle recovery with daily Peptan intake.<br />


Sleep is widely recognised to be essential<br />

for bone, muscle, and skin regeneration;*<br />

it also has a positive psychological<br />

effect on sporting performance. Here,<br />

collagen can lend a helping hand too.<br />

A study demonstrated that supplementation<br />

with a 15g dose of Peptan collagen peptides<br />

60 minutes before bedtime for one week,<br />

enhanced the sleep quality of 13 healthy<br />

candidates (18-35 years old) with sleep<br />

complaints.* Using polysomnography –<br />

considered the gold standard of sleep<br />

monitoring* – the research showed an<br />

objectively measured reduction in awakenings,<br />

confirmed by the volunteers’ subjective<br />

experience. A possible explanation for the<br />

results could be the collagen peptides’ high<br />

glycine content, a nutrient linked to improved<br />

sleep quality.* The morning after the sleep<br />

trial, participants consuming Peptan also<br />

scored higher on the baseline Stroop Colour<br />

and Word test, suggesting an improvement in<br />

response accuracy as a result of better sleep.<br />


It is no secret that <strong>Asia</strong>n consumers love<br />

their skincare products. Korean, Japanese<br />

and now Chinese beauty and skincare<br />

brands are renowned the world over for their<br />

quality, due in large part to their incorporation<br />

of functional ingredients.* Often called<br />

“ingestible skincare”, nutricosmetics are an<br />

established trend across <strong>Asia</strong>, particularly<br />

among younger, more proactive skincare<br />

consumers. Collagen is one of the stand-out<br />

ingredients in this space, popular in everything<br />

such as topical creams and serums, and<br />

more so in nutricosmetic supplements.<br />

Again, collagen’s appeal as a nutricosmetic<br />

solution stems from its science. Peptan, for<br />

example, has been shown in clinical studies<br />

to enhance the overall appearance of skin<br />

by decreasing periorbital and nasolabial<br />

wrinkles, while improving skin hydration.*<br />

An ex vivo study also demonstrated Peptan’s<br />

ability to stimulate hyaluronic acid – the main<br />

acidic GAG of the skin – synthesis, and to<br />

improve the skin's moisture by increasing the<br />

amount of water-binding hyaluronic acid in<br />

the epidermis.* Furthermore, the results of<br />

a recent study into the potential impact of<br />

collagen peptides on the natural hair cycle<br />

suggested that Peptan could also slow<br />

down hair loss in both men and women.*<br />

With consumers growing tired of ten-step<br />

skincare routines, brands can offer collagen<br />

supplements as a route to beauty from within.<br />


Demand for functional foods and beverages<br />

like protein-rich cereal bars, milkshakes and<br />

even baked goods has risen as healthy agers,<br />

sportspeople and consumers looking to<br />

maintain a healthy weight seek convenient<br />

ways to plug nutritional gaps in their diet.*<br />

Solutions like Rousselot’s ProTake hydrolysed<br />

collagen offer food and nutrition brands<br />

the opportunity to reformulate, giving<br />

a functional edge to a wide variety<br />

of products. With its taste and<br />

texture enhancing properties,<br />

ProTake makes delicious and<br />

nutritious products possible.<br />

Take whey protein bars, for<br />

example, where its high whey<br />

protein content can impact<br />

the bar’s taste and texture,<br />

leading to a gritty, hard or<br />

tough mouthfeel. Collagen ingredients like<br />

ProTake can increase protein content and<br />

improve the overall look, feel and taste of<br />

the final product. ProTake’s solubility and<br />

light molecular weight counteracts the<br />

medium solubility and low water binding<br />

capacity of whey protein, supporting a softer,<br />

chewier or shorter texture, and a flavour<br />

that meets consumer expectations.<br />


Addressing consumer priorities is rarely<br />

simple, especially when dealing with a<br />

segment as large and diverse as <strong>Asia</strong>-Pacific’s<br />

health and wellness market. Collagen is an<br />

example of a single protein with a host of<br />

applications – what food, nutrition, health<br />

and wellness brands need is an ingredients<br />

partner armed with the solutions necessary<br />

to craft consumer-centric products, and the<br />

quality solutions to help them shine. FBA<br />

* References available on request

18<br />


What’s next for<br />

plant-based meat<br />

alternatives and do<br />

they have a role in<br />

the future of protein<br />

By Megan<br />

Stanton,<br />

associate<br />

director,<br />

South APAC,<br />

Mintel <strong>Food</strong><br />

and Drink<br />

It has been a tough couple of years for<br />

plant-based meat alternatives. A sector<br />

which was showing incredible growth<br />

as consumers raced to try these novelty<br />

products is now facing challenges with<br />

increasing sales and retaining customers.<br />

At the start, consumers were encouraged to try<br />

these meat alternatives as a healthier option to<br />

meat, while also tackling environmental issues<br />

of excess carbon emissions and land usage<br />

from animal protein. However, consumers are<br />

not repeat-purchasing these products as a<br />

result of long ingredient lists, concerns about<br />

over processing, and poor delivery of taste. The<br />

impact of inflation and expensive price tags has<br />

further affected the sales of meat alternatives<br />

as consumers try to balance their budget.<br />

These lacklustre sales have resulted in some<br />

significant readjustments in the sector –<br />

Impossible <strong>Food</strong>s laid off 6% of its workforce<br />

in Oct. Meanwhile, Beyond Meat’s Q4 2023<br />

revenues were down 20.6% and the company<br />

posted a loss of $366m that same year. JBS<br />

has also exited its US-based plant foods<br />

business Planterra, and Maple Leaf <strong>Food</strong>s<br />

have cut their Greenleaf <strong>Food</strong>s plant-based<br />

division by 25% due to low demand.<br />

Many commentators have stated that plantbased<br />

meat is currently in the “trough of<br />

disillusionment”, according to the Gartner Hype<br />

Cycle. The Gartner Hype Cycle illustrates the<br />

trajectory of new innovations and explains<br />

how new products initially experience a<br />

plethora of media attention and consumer<br />

interest until a peak is reached and then<br />

consumers begin to identify the shortcomings<br />

of the products. Mintel data has indicated<br />

that as many as 42% of US consumers do not<br />

currently eat plant-based meat alternatives<br />

and do not want to do so in the future.<br />

Consumers have been clear that their issues<br />

with plant-based meat alternatives are taste,<br />

price, and concerns about over-processing.<br />

Only 30% of Thai consumers agreed that<br />

plant-based meat is tasty, while 33% of<br />

consumers in Singapore said they would eat<br />

more plant-based meat alternatives if they<br />

were less processed. Brands will thus need<br />

to address these concerns to re-engage<br />

consumers with plant-based meat.<br />

In addition to these concerns, consumers<br />

are confused by the number of products on<br />

the market. In the US, 35% of consumers<br />

agreed that there were too many plant-based<br />

meat alternative brands in the market. In<br />

2022, 88% of the<br />

global meat substitute<br />

launches appeared for<br />

the first time in Mintel's Global<br />

New Products Database. This indicated<br />

that most of these brands would have been<br />

unfamiliar for consumers, and choosing<br />

a product to purchase would have been<br />

overwhelming without the familiarity of<br />

popular brands. We are already experiencing<br />

a reset in the market where brands are<br />

disappearing from shelves or companies<br />

are merging to increase the efficiencies<br />

required to keep businesses profitable.<br />


If brands are keen on re-engaging<br />

consumers in the plant-based meat sector,<br />

they will need to do things differently.<br />

There are three main strategies that can<br />

reset the industry: addressing consumer<br />

criticisms head-on; being plant forward;<br />

and targeting specific demographics.<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


Address consumer criticism head-on<br />

Rating scales like the NOVA scale have<br />

deemed plant-based meat alternatives as<br />

ultra processed – accordingly, brands are<br />

addressing these concerns. For example,<br />

US brand Daring have advertised their short<br />

ingredient list of only six ingredients (water,<br />

protein (soy), vegetables oil (sunflower or<br />

canola), salt, natural flavours and spices.<br />

Taste concerns are another main criticism<br />

that brands need to address. Mintel data<br />

has revealed that only 31% of consumers<br />

in China say that plant-based proteins are<br />

tasty. Here, plant-based meat brands can<br />

learn from plant-based milk alternatives.<br />

Plant-based milk brands typically contain<br />

the key ingredient in the name of<br />

the product, eg oat milk and<br />

almond milk. Plant-based<br />

meat alternatives are often<br />

called meatless, or vegan<br />

or meat free, making it<br />

difficult for consumers<br />

to understand the<br />

delivered taste.<br />

Be plant forward<br />

Many more<br />

consumers<br />

are interested<br />

in increasing<br />

their fruit and<br />

vegetable<br />

intake and their<br />

consumption<br />

of vitamins and<br />

minerals than<br />

are keen to avoid<br />

animal products. In<br />

Singapore, only 11%<br />

of the adult population<br />

eat enough fruit and<br />

vegetables, according to<br />

the local government. This<br />

therefore offers opportunities<br />

for plant-based brands to avoid<br />

mimicking the taste of meat, but<br />

instead focus on the vegetables<br />

in the formulation. In the UK, 50% of<br />

consumers agree they would be more likely<br />

to try a meat substitute that does not try to<br />

mimic meat. Ingredients like mushrooms,<br />

algae and mycelium and legumes are thus<br />

likely to become more popular in plant-based<br />

alternatives that are vegetable forward.<br />

Target specific demographics<br />

One change that must take place to reform<br />

the plant-based meat alternatives sector<br />

is to move beyond niche positioning. When<br />

plant-based meats were first launched, they<br />

were mostly positioned as vegan friendly or<br />

as a solution to climate change. However,<br />

these products could in fact be more broadly<br />

aimed at flexitarians who are focused on<br />

increasing their vegetable intake and/or<br />

reducing animal products or even looking<br />

for more variety in their everyday meals. For<br />

example, environmental peer pressure is real<br />

for younger consumers and 49% of UK Gen Z<br />

adults think “buying sustainable/ethical<br />

groceries makes you look good” compared<br />

to just 19% of baby boomers. Consider also<br />

consumers who are seeking to add plantbased<br />

options to their diet to generate variety,<br />

like the 40% of US consumers self-identified<br />

as omnivores who stated that they eat plantbased<br />

products to add variety to their diet.<br />

There are two key approaches to eating and<br />

nutrition that inform plant-based innovation:<br />

one is reducing animal foods, and the other is<br />

eating more plants – tapping into this mindset<br />

would thus attract a wider pool of consumers.<br />


If brands can address the criticisms of<br />

consumers and tempt them to re-engage with<br />

the sector, there is definitely a bright future<br />

ahead for plant-based meat alternatives.<br />

However, it is also worth noting that the future<br />

of protein will span the spectrum between:<br />

• Animal protein, where consumers<br />

will eat smaller portions of a<br />

higher quality, less frequently;<br />

• Plant based alternatives, that either<br />

mimic the taste and texture of meat<br />

but are improved in their nutritional<br />

and price proposition or those that<br />

are deliberately plant forward;<br />

• Cultivated meat, which are cell-based<br />

meat grown in a tank, offering animal<br />

protein that does not involve slaughtering<br />

animals. This technology is already<br />

for sale in Singapore and will soon be<br />

available in the US, but only in limited<br />

amounts at fine dining restaurants.<br />

Studies indicate that cultivated meat<br />

would be 2000-4000% more efficient<br />

than beef and grow only the part of the<br />

animal that is consumed. When these<br />

products are finally launched to mainstream<br />

consumers, it is likely to be in hybrid<br />

combination with plant-based alternatives<br />

due to the limited quantities available.<br />

The challenge for brands (regardless of the<br />

protein sector they operate in) will be to<br />

demonstrate, with laser focus, how they solve<br />

consumer problems surrounding protein intake,<br />

nutrition, taste and price. Ultimately, brands will<br />

need to play their part in supplying 10 billion<br />

consumers on the planet with enough protein<br />

by the year 2050, in a sustainable way. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

20<br />


Empowerment from within:<br />

How collagen-peptides can boost<br />

beauty and self esteem<br />

Many decades ago, Coco Chanel summed<br />

up the link between outward appearance<br />

and inner confidence very neatly when<br />

she urged women to “add more lipstick<br />

and attack” if they were feeling down.<br />

Today, however, consumers are looking<br />

further than colour cosmetics to boost<br />

their beauty and self-esteem. Increasing<br />

numbers are turning to support in the form<br />

of dietary supplements. Research published<br />

this year by ReportLinker has shown that<br />

the three biggest beauty reasons why<br />

consumers are seeking out supplements<br />

are to improve their hair, nails and skin.*<br />

Almost eight in 10 consumers (79%) are<br />

keen to improve their hair growth and hair<br />

health. A desire for stronger nails is the main<br />

motivator for 64%, while 60% are looking to<br />

firm their skin or restore collagen. The pursuit<br />

of skin health and clear skin, and anti-ageing<br />

and fine line and wrinkle reduction are close<br />

behind at 55% and 40% respectively.<br />


In all of these areas, collagen is a key<br />

component. As the most abundant protein<br />

in the body, collagen is a vital constituent<br />

in skin, nails and hair. Hence, it has been<br />

used as an ingredient in topical beauty<br />

products for many years. However, the<br />

greatest efficacy cannot be achieved from<br />

the outside. Instead, beauty-from-within<br />

products based on collagen peptides<br />

are key to achieving optimal results.<br />

When formulating collagen supplements,<br />

it is vital that the right peptides are<br />

chosen. Consumers are savvier than<br />

before, and when faced with an array of<br />

product choices, they will go for those with<br />

scientific backing and proven results.<br />

GELITA’s VERISOL Bioactive Collagen<br />

Peptides (BCP) have been shown to<br />

deliver outstanding results for skin, hair<br />

and nails in multiple clinical trials. When<br />

ingested orally, VERISOL stimulates<br />

fibroblast cells in the dermal layer of the<br />

skin to increase overall extracellular matrix<br />

formation. Thus, they influence collagen<br />

metabolism from the inside, resulting in<br />

fewer wrinkles, improved skin elasticity,<br />

and a more youthful appearance.<br />

In one double-blind, placebo-controlled<br />

trial involving 69 women aged 35-55,<br />

skin elasticity was shown to improve<br />

significantly after only four weeks of<br />

VERISOL supplementation. The positive<br />

effect on skin elasticity was still detectable<br />

at the end of the four-week washout<br />

phase, indicating long-lasting effects.*<br />

A second double-blind, placebo-controlled<br />

trial investigated the effectiveness of<br />

VERISOL on wrinkle reduction and the<br />

synthesis of important dermal matrix<br />

components such as type I collagen,<br />

elastin and fibrillin. After eight weeks, some<br />

subjects achieved a 50% reduction in eye<br />

wrinkle volume, and four weeks after the<br />

last dose, the VERISOL treatment group<br />

still showed a statistically significant<br />

decrease in eye wrinkle volume.* Studies<br />

on brittle nail syndrome and thinning hair<br />

have also shown remarkable results.<br />


In an open, single-centre clinical trial,<br />

25 healthy women aged 18-50 received<br />

a daily dose of 2.5g of VERISOL for<br />

six months, followed by a four-week<br />

observation period. All participants<br />

displayed at least one sign of brittle nails<br />

– lamellar peeling, edge irregularities or<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>



In a randomised, placebo-controlled study<br />

conducted by Steffen Oesser of the Collagen<br />

Research Institute in Kiel, Germany, VERISOL<br />

supplementation was shown to improve hair<br />

structure by significantly increasing thickness<br />

and proliferation of human hair follicle cells.<br />

forecasts predict the gummy supplements<br />

market will grow by 14.5% between 2023 and<br />

2028 to be worth US$48.5bn. Within this,<br />

collagen gummies are expected to more than<br />

double in value from $5.1bn to $10.8bn.*<br />

nail roughness – and all were assessed<br />

before starting the treatment, after 12<br />

weeks, after 24 weeks and four weeks<br />

after the last intake (washout phase).<br />

When measured four weeks after the last<br />

intake, VERISOL supplementation was<br />

shown to have promoted a 15% increase<br />

in nail growth. Frequency of cracked or<br />

chipped nails also decreased significantly<br />

by 42% after 24 weeks of treatment, which<br />

continued during the washout phase.<br />

The number of women displaying “severe”<br />

or “moderate” nail peeling halved after<br />

12 weeks of treatment, and those with<br />

“severe” longitudinal splitting of the<br />

free edge reduced from 4% to 0% after<br />

24 weeks. For nail roughness, after the<br />

washout phase, 88% of participants<br />

showed excellent to fair improvement.<br />

At the end of the study, most participants<br />

(80%) agreed that using VERISOL had<br />

improved their nails’ appearance and<br />

were totally satisfied or satisfied with<br />

the performance of the treatment.<br />

Participants were also asked to rate the<br />

overall improvement of their nails from<br />

zero to 10, and almost half (46%) rated<br />

this between nine and 10. Moreover, 75%<br />

perceived their nails to be stronger, and 71%<br />

felt they were growing faster and longer.<br />

This study suggests a similar mechanism<br />

to VERISOL skin studies. Hence, the<br />

positive effects are likely derived from<br />

the direct effect of VERISOL on the nail<br />

matrix and nail bed. The researchers<br />

also concluded that improvements<br />

in nail strength demonstrated in this<br />

trial may be a result of the increased<br />

water-binding capacity of brittle nails<br />

promoted by VERISOL treatment.*<br />

The study was conducted on 44 healthy<br />

women aged between 39-75, who each<br />

received a daily dose of 2.5g VERISOL or<br />

placebo for 16 weeks. At the end of the<br />

supplementation period, comparison of the<br />

two groups revealed a statistically significant<br />

increase in hair thickness in the VERISOL<br />

group compared to the placebo, confirming<br />

the benefits of VERISOL for hair thickness.<br />

In addition, the study investigated whether<br />

VERISOL might have a positive impact<br />

on hair follicle cells, and promote their<br />

proliferation. An in vitro test showed a<br />

statistically significant increase of 31% in<br />

the proliferation rates of human hair follicle<br />

cells after exposure to VERISOL for four<br />

hours, compared with untreated control<br />

cells. This suggests VERISOL has a positive<br />

effect on hair metabolism, building on<br />

previous data showing that BCP increase<br />

mitochondrial activity in hair follicle cells.*<br />


When it comes to presenting these benefits<br />

to consumers in an attractive way, there are<br />

numerous possibilities. VERISOL is soluble<br />

and neutral in taste, making it suitable for<br />

all sorts of delivery formats, both solid and<br />

liquid. However, one of the most interesting<br />

delivery routes is via fortified gummies.<br />

Market data shows that “pill-fatigued”<br />

consumers around the world prefer the<br />

pleasant sensory experience of this<br />

user-friendly format. Innova Market<br />

Insights notes that the number of gummy<br />

introductions globally leapt by 81%<br />

between 2020-21 to command a 9.4%<br />

share of total supplement launches.<br />

Although gummies fortified with vitamins<br />

and minerals have historically dominated<br />

the category, other sectors are gaining<br />

ground. In 2021, nail, skin and hair became<br />

the third largest subcategory, with a 10%<br />

share. Looking forward, global market<br />


Developing collagen-rich gummies that<br />

deliver visible improvements for skin, hair and<br />

nails is not, however, straightforward. One of<br />

the main challenges is translating effective<br />

amounts of collagen into the gummy itself.<br />

In scientific studies, a daily dose of 2.5g<br />

of VERISOL has been proven to deliver<br />

beneficial effects. Although this is much<br />

lower than alternative collagen ingredients<br />

(some require doses of up to 15g for a<br />

positive effect), it is still challenging to<br />

incorporate this amount of collagen into<br />

a single gummy – or even a handful.<br />

This is where VERISOL HST comes to the<br />

rescue. This ingredient allows higher levels<br />

of BCP to be incorporated into individual<br />

gummies, so that consumers only have<br />

to take three gummies a day to hit their<br />

daily target of 2.5g collagen peptides.<br />

The key advantage of VERISOL HST is that<br />

it combines the health benefits of collagen<br />

peptides with the technical benefits of gelatine.<br />

Therefore, instead of adding gelatine and<br />

collagen peptides separately in the gummy<br />

production, manufacturers can replace both<br />

ingredients with VERISOL HST. This singlestep<br />

solution enables easy production of<br />

high collagen beauty gummies that deliver<br />

the taste, texture and confidence-boosting<br />

results consumers are looking for. FBA<br />

* References available on request<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

22<br />


How Japanese<br />

companies are<br />

addressing the<br />

global issue of<br />

excessive salt intake<br />

with umami<br />

By Hisayuki Uneyama, PhD, pharmacist and corporate fellow, science<br />

group, global communications department, Ajinomoto<br />

According to research by the Institute for<br />

Health Metrics and Evaluation (IHME) at the<br />

University of Washington, excessive salt intake<br />

has been the leading cause for dietary health<br />

risk in <strong>Asia</strong> over the past 30 years. Excessive<br />

salt intake can lead to cardiovascular<br />

diseases and increased risk of conditions<br />

such as cancer, kidney disease, and stroke.<br />

With this, regulating salt intake is critical for<br />

improving health and well-being in <strong>Asia</strong>.<br />

In 2013, the World Health Organization (WHO)<br />

introduced the Noncommunicable Diseases<br />

In Japan, Ajinomoto<br />

has held salt reduction<br />

projects with influencers<br />

to promote the use of<br />

MSG as a salt-reduction<br />

solution<br />

(NCD) Prevention Framework to address the<br />

cruciality of the issue, which many countries<br />

endorsed. The framework aims to reduce<br />

salt intake from 2011 levels by 30% by 2025<br />

and lower global average blood pressure.<br />

Despite a decade of efforts, the WHO's "Global<br />

report on sodium intake reduction" released<br />

in Mar 2023 showed that nearly 73% of<br />

WHO Member States are falling short by not<br />

instituting policies that will comprehensively<br />

reduce sodium. With the deadline for these<br />

goals just over a year away, there is an<br />

urgent call to action especially in <strong>Asia</strong>.<br />

The WHO report indicated that countries in<br />

South East <strong>Asia</strong>, including Indonesia, Sri Lanka,<br />

Thailand, Bangladesh, Bhutan, Democratic<br />

People's Republic of Korea, India, Timor-<br />

Leste, Maldives, Myanmar, and Nepal, have an<br />

average daily sodium intake of about 3921mg,<br />

equivalent to 9.8g of salt. This is almost double<br />

the WHO recommended daily limit of 2000mg<br />

of sodium or 5g of salt. Moreover, no country<br />

in South East <strong>Asia</strong> has introduced more than<br />

two effective salt-reducing policies that<br />

meet the WHO’s standards. The resistance<br />

to reduce salt consumption is deeply rooted<br />

in our biology. Like calories, salt plays an<br />

essential role in human survival. This is<br />

evident from the term "salary", suggesting<br />

that one could not live without salt in ancient<br />

times. Consequently, taste buds and brains<br />

have evolved to enjoy the flavour it brings,<br />

significantly influencing our behavior. Salt<br />

enhances food flavour, and many find<br />

reduced-salt foods less tasty. For consumers<br />

to choose low-salt products, they need to be<br />

both affordable and flavourful. Recognising<br />

this challenge, Japan is strengthening<br />

collaboration between industries, government,<br />

and academia to embark on new initiatives.<br />

In Japan, a country known for its longevity<br />

and rapidly ageing population, excessive<br />

salt intake is a significant health challenge.<br />

The COVID-19 pandemic demonstrated that<br />

resistance to infectious diseases can be<br />

compromised not just by malnutrition but also<br />

over-nutrition, such as excessive intake of salt<br />

and calories. This "double burden" has been<br />

gaining attention as a severe global nutritional<br />

issue. In fact, the 2021 Tokyo Nutrition Summit<br />

highlighted the importance of over-nutrition,<br />

especially as it relates to excessive salt<br />

intake. During the summit, Japan declared<br />

that given its ageing population, they will<br />

take action to encourage sodium reduction.<br />

A panel by the Ministry of Health, Labour<br />

and Welfare of Japan identified excessive<br />

salt intake, excessive thinness among young<br />

women, and nutritional imbalances resulting<br />

from economic disparities as Japan's<br />

primary nutritional challenges. Among<br />

these, salt reduction was prioritised. Three<br />

months after the summit, the Healthy <strong>Food</strong><br />

Environment Initiative was launched to create<br />

a sustainable and healthy food environment.<br />

The tri-sector collaboration aims to establish


Consumers believe that high sodium intake<br />

is everyone else’s problem but their own.<br />

People know that too much sodium is bad for one’s health at any age, but they do not see this as a concern<br />

that impacts them personally.<br />

64%<br />

Eating too much<br />

sodium is bad for<br />

your health.<br />

Family Cares Even if You Don’t<br />

63%<br />

Sodium is important<br />

to monitor at any age.<br />

vs.<br />

37%<br />

I control how much<br />

sodium I consume.<br />

Despite noted health benefits, today less than half of consumers feel it is important to reduce their<br />

sodium intake. Parents, family and partners were identified as the people that likely do care about your<br />

sodium consumption.<br />

34%<br />

I look for food<br />

marked “low in salt”<br />

or “low sodium”<br />

a society Consumers that naturally want adopts everyone a healthier else to solve technology the problem to enhance flavour, health, and<br />

lifestyle. of sodium As of Oct intake, 2023, 26 rather major than Japanese making personal address food changes. system challenges. Notably,<br />

organisations The stated top have three joined motivators this to initiative; eat less sodium are they are leveraging the fifth taste, umami,<br />

conceptual at best.<br />

and since its launch, Japan's approach has discovered<br />

Consumers<br />

through<br />

Top<br />

amino<br />

Three<br />

acid<br />

Motivators<br />

science, to<br />

Successfully changing consumers’ behavior and sodium<br />

to Eat Less Sodium:<br />

been intake highlighted will require as cooperation a unique across best the practice entire food system. enhance the flavour of reduced-salt foods and<br />

1. Remove high sodium products from<br />

in the Given WHO these official circumstances, report "Developing Ajinomoto believes Case it is essential improve grocery the lifespan shelvesof people worldwide.<br />

Studies that food on Multisectoral companies promote Action salt reduction for the to support<br />

2. Government to lower the recommended<br />

proper salt intake and contribute to the improvement of<br />

Prevention and Control of Noncommunicable According amount to a "Salt of sodium Alternatives in guidelines and Longpublic<br />

health around the world. Ajinomoto is doing the<br />

3. Factual media about sodium and health<br />

Diseases following and to reduce Mental salt Health." intake, contributing to a sustainable Term Solutions (SALTS)" survey conducted by<br />

improvement in nutrition:<br />

the Ajinomoto Group across seven countries,<br />

• Ajinomoto believes that the key factor to changing consumer behavior regarding sodium intake is to<br />

Six months later, the National Institute of 55% of consumers feel that low-salt or<br />

maintain deliciousness and satisfaction of lower sodium products or meals. Ajinomoto is prioritizing product<br />

Health reformulation and Nutrition and launched providing information a research to help people low-sodium improve their products health and nutrition are less through flavourful. easy<br />

recipes on product packaging and website.<br />

project in collaboration with seven private However, with umami, salt reduction without<br />

• Ajinomoto is working together with governments, communities, retailers, food manufacturers, and the media<br />

companies. This project aims to develop a sacrificing taste is possiblea one. By using<br />

to create an environment that promotes salt reduction.<br />

nutrition • Ajinomoto database co-chairs for products, the Japanese operationalise<br />

chapter of the Consumer MSG Goods (monosodium Forum’s Collaboration glutamate), for Healthier which Lives.<br />

Japan-specific It is working nutritional with 12 other profiling, Japanese and companies to extend accounts healthy life for expectancy a third of in the Japan sodium by preventing content<br />

non-communicable diseases (NCDs), which can be influenced by diet and lifestyle choices, such as sodium<br />

evaluate impacts on health and the economy in table salt, as a substitute, sodium intake<br />

intake levels.<br />

over • the Ajinomoto next three is proud years. to be A among significant the hundreds focus of global can businesses be reduced that have by signed up to The 61%. Business The Ajinomoto<br />

of the Declaration Institute is on the <strong>Food</strong> pursuit Systems of Transformation. "deliciousness This declaration, Group's an ASV official (Ajinomoto annex the Group UN Secretary-General’s<br />

Creating<br />

Statement of Action for the UN <strong>Food</strong> Systems Summit, is the private sector’s commitment to doing its part to<br />

in reduced-salt diets". The flavour-enhancing Shared Value) for Salt Reduction initiative,<br />

ensure “equitable, net-zero and nature-positive food systems that can nourish all people.”<br />

effects of umami in low-salt foods have been based on their nutritional profiling system, has<br />

confirmed by numerous food chemists. Umami<br />

was thus identified as a potential alternative<br />

to salt in reports such as the Institute of<br />

Medicine’s (IOM) "Salt Reduction Strategy in<br />

the US" in 2011, the 2021 Academy of Nutrition<br />

and Dietetics “Application of Umami Tastants<br />

for Sodium Reduction in <strong>Food</strong>: An Evidence<br />

Analysis Center Scoping Review”, and the<br />

2023 WHO public review of contextual factors<br />

to inform the development of guidelines on<br />

the use of low-sodium salt substitutes.<br />

developed and sold 45 reduced-salt products<br />

across 19 brands tailored to local cuisines<br />

in seven countries starting in Apr 2020.<br />

Additionally, the Ajinomoto Group is striving<br />

to improve consumer health literacy and<br />

spread the concept of "delicious salt reduction<br />

using umami" through its Smart Salt project.<br />

In Japan, where salt intake is under the<br />

spotlight, they are collaborating with local<br />

communities and retailers. And in collaboration<br />

with influencers in Japan they are developing<br />

delicious reduced-salt recipes using the umami<br />

seasoning, AJI-NO-MOTO. Furthermore, in<br />

Vietnam, the government enacted a national<br />

nutrition strategy in 2021 to reduce salt intake.<br />

To help with this initiative, Ajinomoto Vietnam<br />

held cooking contests for university students,<br />

influencers, and health experts to teach them<br />

about sodium reduction through umami.<br />

The Ajinomoto Group is funding research<br />

on evaluating the salt-reducing value<br />

of umami in the fields of public health<br />

and nutrition improvement to help break<br />

the global stagnation in salt reduction<br />

policies. Over the past three years, a series<br />

of studies published by the University of<br />

Tokyo and Tokyo Foundation for Policy<br />

Research have highlighted the potential<br />

value of umami in reducing salt intake<br />

nationally in Japan, the US, and the UK.<br />

Dr Shuhei Nomura, who led these studies,<br />

stated: "Based on concrete dietary data, this<br />

research demonstrates that umami can be a<br />

potent tool for national salt reduction strategies<br />

not only in Japan but also in Western countries.<br />

The proactive use of umami could be one<br />

of the key factors to achieve the WHO's goal<br />

of a 30% reduction in salt intake by 2025."<br />

The Ajinomoto Group's background in umami<br />

can be traced back to the discovery of the<br />

fifth taste over 100 years ago by Dr Kikunae<br />

Ikeda at Tokyo Imperial University, now the<br />

University of Tokyo. Through promoting<br />

"delicious salt reduction," the Ajinomoto<br />

Group aims to extend the healthy lifespan of<br />

one billion people by 2030 and continue its<br />

commitment to improving nutrition. FBA<br />

Global food company Ajinomoto,<br />

headquartered in Tokyo, Japan, strongly<br />

supports implementing umami to reduce salt.<br />

The company has leveraged “AminoScience”<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

24<br />


Embracing the healthconscious<br />

consumer: The rise<br />

and potential of low-calorie ice<br />

cream production<br />

The ice cream market has traditionally<br />

gravitated towards lavish options, as<br />

exemplified by the world's most expensive<br />

ice cream. The flavour – Cellato's infamous<br />

Byakuya – is priced at an astounding<br />

$6,696 for just 4.3 ounces*, responding<br />

to demands for decadent indulgence.<br />

According to the International Dairy <strong>Food</strong>s<br />

Association, 1.38 billion gallons of ice cream<br />

were produced in the US in 2022; it is the most<br />

popular among frozen desserts.* Due to the<br />

increased demand for this dessert, Fortune<br />

Business Insights projected the global ice<br />

cream market to reach US$104.96bn in 2029<br />

— a 46% increase from $71.52bn in 2021.*<br />



One key trend is the rising demand for guiltfree<br />

ice cream. Growing lactose intolerance<br />

has bolstered the demand for vegan<br />

alternatives. A recent survey showed 60% of<br />

North America's population prefers healthier<br />

confectionery, desserts, and ice cream. These<br />

consumers contribute to an anticipated<br />

3.5% CAGR from 2022 to 2030.*<br />

nutrition has heightened this demand.<br />

Health concerns are also significant<br />

drivers of another trend for low-calorie<br />

ice cream. This, however, is just one facet<br />

of a broader array of factors, including:<br />

Diabetes statistics<br />

It is estimated that about 537 million adults<br />

around the world live with diabetes as of<br />

2021. Diabetics must carefully consider<br />

their ice cream's carbohydrate, calorie, and<br />

fat content apart from the serving size<br />

for health reasons. This emphasises the<br />

industry’s drive to address these dietary<br />

restrictions while formulating their products.<br />

Government regulations<br />

Legal stipulations influence ice cream<br />

production from start to finish, with specific laws<br />

dictating ingredient quantity to product labeling<br />

and marketing. The following requirements<br />

have a significant effect on both ice cream<br />

production and how people consider a product.<br />

• Ingredients: In compliance with the US<br />

Code of Federal Regulations, Title 21,<br />

ice cream must contain at least 10%<br />

milkfat and no less than 20% total solids.<br />

Everything must result in a minimum<br />

weight of 4.5 pounds per gallon, of which<br />

1.6 pounds should be total solids.*<br />

• Labeling: Products labeled as ice cream<br />

must contain at least 10% milkfat, while<br />

reduced fat ice cream contains 25% less<br />

milkfat. Light ice cream provides a minimum<br />

of 50% less milk fat. While low-fat ice cream<br />

needs a maximum of 3g of total fat per 1/2<br />

cup serving, nonfat ice cream contains<br />

less than 0.5g of total fat per serving.*<br />

Compared to guilt-free<br />

ice cream, traditional ice<br />

cream offers little to no<br />

health benefits. The surge<br />

in the production of<br />

fortified food that offers<br />

more than just basic<br />

While some consumers prefer the<br />

comfort and nostalgia of traditional<br />

flavours, others are seeking out<br />

innovative new flavours


• Marketing and advertising: The global push<br />

for responsible marketing, including<br />

that of the World Health Organization,<br />

promotes healthier food choices.*<br />

This might influence consumer<br />

preference in choosing<br />

frozen desserts/products.<br />

It is also worth noting that some<br />

guilt-free ice cream producers<br />

emphasise environmental<br />

sustainability within their product<br />

line. For instance, Breyers'<br />

released an oat milk-based variety,<br />

while Alec’s Ice Cream uses organic<br />

and carbon-neutral ingredients for<br />

its climate-conscious offerings.<br />

Consumer Trends<br />

• Reduced sugar: Diabetics are not<br />

the only drivers of the demand for<br />

reduced-sugar ice-cream. Keto and lowcarbohydrate<br />

diets are also a growing<br />

segment. In response, some brands are<br />

producing low-carb varieties that go<br />

as low as 1g of net carbs per serving.<br />

• Plant-based and dairy-alternatives:<br />

With the rise of vegan and plant-based,<br />

consumers are demanding more plantbased<br />

ice-cream. <strong>Food</strong> Navigator USA<br />

reports that the plant-based ice-cream<br />

demand was $1.6bn in 2022; it is expected<br />

to grow to $4.3bn by 2033 with a 10%<br />

CAGR. There is also a growing segment<br />

of consumers who want more options for<br />

plant-based ice-cream that also provide<br />

the same rich creamy mouthfeel.<br />

• Added protein: Another health-driven<br />

trend is the demand for demand for<br />

added functional ingredients like protein.<br />

These include the addition of milk<br />

proteins including whey or plant-based<br />

proteins. It is increasingly common to<br />

find ice-cream varieties that feature<br />

their protein content per serving on<br />

the front of the product label.<br />

• Unusual flavours: While some consumers<br />

prefer the familiarity and nostalgia<br />

associated with traditional varieties,<br />

a growing segment are interested<br />

to try innovative new flavours from<br />

spicy wasabi, to innovative mash<br />

ups of more common flavours like<br />

cacao and lime, offering brands the<br />

opportunity to set themselves apart.<br />

Trends for healthier ice-creams<br />

include low-fat and ketofriendly<br />

varieties<br />

• Bakery-inspired flavours: The trend<br />

for crossing ice-cream flavours with<br />

bakery flavour components like cakes or<br />

cannoli was reported by Barry Callebaut<br />

that 15% of all ice cream launched in<br />

2021 had a baked flavour component.<br />


Creating the best low-calorie ice cream<br />

out there is one thing, but mimicking<br />

the creaminess, mouthfeel, and body of<br />

traditional ice cream is a significant challenge.<br />

Adjusting the recipes to reduce calories<br />

without sacrificing these aspects of the<br />

eating experience is a complex task for food<br />

producers. They must also adapt formulations<br />

while maintaining high customer satisfaction.<br />


HELP<br />

Proteins: Better structure and whipping,<br />

and a functional ingredient<br />

The protein content of ice cream typically<br />

comes from its milk content but the<br />

addition of protein can have a favourable<br />

effect on ice crystal size. Proteins also<br />

contribute to the emulsification of<br />

ice-cream including how well it foams.<br />

The trend for healthful ice-creams<br />

including added-protein offers producers<br />

the opportunity to innovate with protein<br />

formulations including plant-based ones.<br />

Fats: Creamy mouthfeel with<br />

the right emulsifier blends<br />

In the pursuit of creating exemplary lowcalorie<br />

ice cream, producers should consider<br />

solutions such as the right blend of emulsifiers<br />

and hydrocolloids specifically developed<br />

for low-calorie ice cream production.<br />

A sustainable palm oil producer, Musim Mas,<br />

offers features an emulsifier blend targeted<br />

at low-calorie ice cream. The Musim Mas<br />

MASBLEN 1401 range also assists in enhancing<br />

mix viscosity and air incorporation, resulting<br />

in a creamy texture and good body — vital<br />

for an authentic ice cream mouthfeel. It also<br />

simplifies the production process of low-calorie<br />

ice cream variants. Additionally, it offers melting<br />

resistance and safeguards against damage<br />

from heat shock, which are vital factors for<br />

maintaining consistent ice cream quality. FBA<br />

* References available on request<br />

Product innovation requires<br />

rigorous testing to meet the sensory<br />

properties that consumers demand.<br />

Musim Mas' Novel IDEAS Centre in<br />

Singapore is one such facility<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

26 ON THE TABLE<br />

Authentic<br />

taste with a<br />

sustainable<br />

touch<br />

By Agatha Wong<br />

With over 650 million people living across<br />

11 countries, South East <strong>Asia</strong> promises<br />

tantalising business opportunities when<br />

it comes to product development. From<br />

on-trend flavours such as ube from the<br />

Philippines currently taking social media by<br />

storm, to spices such as turmeric featuring<br />

as a functional ingredient, manufacturers<br />

can play with the region’s diverse<br />

landscape to create delicious products.<br />

And yet, ensnaring the discerning consumer<br />

is no longer simply about taste – with rising<br />

prices, climate change, and sustainability<br />

on the table, food producers should also<br />

bear in mind external factors that could<br />

test their product’s longevity on the market.<br />

Indeed, besides attuning their latest releases<br />

to the trendiest flavours and formats, it<br />

is also important for them to understand<br />

other influencing factors that will keep<br />

consumers coming back for more.<br />


To begin with, food producers should<br />

keep in mind the region’s unique culinary<br />

preferences in order to develop products that<br />

appeal to local taste. At this year’s Fi <strong>Asia</strong><br />

Thailand, Kerry was present to demonstrate<br />

solutions for the industry, and how they<br />

are catered to the needs of this region.<br />

“South East <strong>Asia</strong> is such an exciting region<br />

for food and each country has its own unique<br />

cuisine, favourite dishes and savoury and<br />

sweet taste profiles. Manufacturers need<br />

to avoid the temptation to treat South East<br />

<strong>Asia</strong> as one – it’s critical to understand<br />

local consumer preferences and deliver<br />

products that meet local needs. We invest<br />

in in-depth consumer and sensory work<br />

to really understand the unique tonalities<br />

and nuances in taste in each country, in<br />

order to consistently develop products<br />

that delight consumers.” explained Ronan<br />

Moloney, vice-president of strategy and<br />

commercial enablement, Kerry APMEA.<br />

He further shared: “It can be hard to identify<br />

what authentic flavour is; take Indonesian<br />

fried rice for instance, which can vary from<br />

region to province to cities, and between<br />

restaurants. It can be very specific as<br />

taste is personal, so the big challenge to<br />

brands is the ability to give consumers<br />

authenticity in flavours. And here at Kerry,<br />

we can help our customers bring to life<br />

the local taste in an authentic manner,<br />

shining a light on regional specialities.”<br />

However, food producers are poised to face<br />

another challenge in creating region-specific<br />

products. Besides calling for authentic<br />

local flavours, consumers in South East<br />

<strong>Asia</strong> are also, as with the rest of the world,<br />

pivoting to health and wellness as a top<br />

priority. With rising awareness of chronic<br />

health conditions – some 90 million adults<br />

are living with diabetes in the region,<br />

and countries such as Singapore record<br />

the highest incidences of kidney failure<br />

alongside Thailand and Indonesia – there<br />

has been an increasing emphasis on lowsodium<br />

and reduced sugar products.<br />

More than consumer pressure, governments<br />

in the region are also adopting regulations<br />

designed to encourage healthy eating.<br />

Singapore, for one, has the Nutri-Grade<br />

labelling system which reviews pre-packaged<br />

and non-customisable beverages from A<br />

to E, on a single set of thresholds for sugar<br />

and saturated fat content. Elsewhere,<br />

Malaysia and Thailand have also adopted<br />

sugar taxes aimed at reducing sugar intake;<br />

mostly recently in Oct 2023, Malaysia<br />

increased its tax from 40 sen to 50 sen, in a<br />

measure aimed at addressing and treating<br />

the issue of diabetes in the country.<br />

In a region known for rich flavours<br />

such as tom yum, kecap manis, fish<br />

sauces, coconut-based curries, and<br />

much more, food producers will need to<br />

work under tight parameters to create<br />

great tasting but healthier products.<br />

“How do manufacturers make the same<br />

product taste as good, but with less sugar,<br />

less sodium, less fat – but also more<br />

nutritious, such that when a consumer picks<br />

up the product, they are likely to do so again?<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


27<br />

Kerry’s customers are careful with<br />

their product formulations and brands<br />

as they, too, are consumers at heart<br />

– hence, we have done a significant<br />

amount of investigation through<br />

different technologies to help them<br />

achieve their goals. We are excited<br />

about our advances in the space of<br />

sugar and salt reduced taste solutions,<br />

enabling innovations that are better for<br />

people, better for the planet with no<br />

compromise on taste,” said Moloney.<br />



Besides becoming increasingly<br />

conscious of their diets, consumers<br />

in South East <strong>Asia</strong> are also taking<br />

note of sustainable action. As the<br />

region is particularly vulnerable to the<br />

effects of climate change, with rising<br />

sea levels, heat waves, floods, and<br />

droughts on the horizon, in addition<br />

to poor labour condition in some parts<br />

(including low wages, long working<br />

hours, and unsanitary conditions),<br />

consumers have begun to show their<br />

support for brands who are clear<br />

about their sustainability objectives.<br />

Accordingly, food manufacturers<br />

are feeling the pressure to deliver<br />

their demands.<br />

“There is governmental pressure<br />

putting in rigorous regulations<br />

around sustainable practices; there<br />

is also financial investor pressure to<br />

implement sustainable strategies<br />

across organisations, particularly<br />

for food and beverage<br />

companies,” said Moloney.<br />

“Kerry can help our customers<br />

to meet these sustainable<br />

needs – behind our smoke<br />

and grill technology for<br />

barbecued products,<br />

for example, is an<br />

energy-efficient smoking<br />

condensing process<br />

that reduces the amount<br />

of carbon produced. We<br />

also make use of upcycled<br />

wood, therefore reducing<br />

deforestation to zero, and<br />

minimising pollutants and carbon<br />

dioxide to the environment.”<br />

In addition to sustainability,<br />

affordability remains a key factor<br />

for consumers who are feeling<br />

the pinch of rising food prices<br />

as a result of disrupted supply<br />

chains, be it from climate change<br />

or political events. Offering value<br />

alongside great taste and on-trend<br />

products thus forms yet another<br />

consideration for food manufacturers.<br />

“There are notable trends emerging<br />

strongly across the region: an<br />

increasing focus on health and selfcare,<br />

signs of an evolution in the<br />

interest in sustainability, a strong<br />

and continued demand for novel,<br />

‘Instagrammable’ and on-trend<br />

traditional and fusion dishes,” Moloney<br />

concurred. “But manufacturers<br />

also need to balance these with the<br />

inflation experience – the pressure<br />

to reduce costs and offer value for<br />

money to consumers is very real<br />

and, of course, in such a foodie<br />

region as <strong>Asia</strong>, there can never be<br />

any compromise on great taste.”<br />

Ronan Moloney, vice-president<br />

of strategy and commercial<br />

enablement, Kerry APMEA.<br />

In all, the challenges for creating<br />

great-tasting products in South<br />

East <strong>Asia</strong> that leave a lasting<br />

impression requires a delicate<br />

understanding of the region’s<br />

changing landscape and emerging<br />

needs. Navigating other external<br />

challenges such as price, supply<br />

chain disruptions, and sustainability<br />

targets will also be key. With that,<br />

food manufacturers will require a<br />

reliable helping hand to ensure that<br />

all these factors are well covered.<br />

Moloney concluded: “South East<br />

<strong>Asia</strong> is ideally located and it’s an<br />

exciting time for the region and we<br />

can expect to see a lot of innovation<br />

ahead. At Kerry, we are making<br />

significant investments in South<br />

East <strong>Asia</strong>, such as the opening<br />

of our state-of-the-art taste<br />

manufacturing facility in Indonesia<br />

in Jun this year, and we continue<br />

to invest in our technologies and<br />

differentiating insights to help<br />

customers bring great products<br />

into their markets.” FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

28 ON THE TABLE<br />

Indulging the body, spirit,<br />

and planet: AAK shares<br />

trends for APAC market<br />

By Agatha Wong<br />

In “The <strong>Asia</strong> <strong>Food</strong> Challenge 2021:<br />

Understanding the New <strong>Asia</strong>n Consumer”<br />

report published by PwC, Rabobank, and<br />

Temasek, the “new sophisticated <strong>Asia</strong>n<br />

consumer” is discerning about the food<br />

they eat, driven by “spending growing<br />

disposable income on more expensive,<br />

tastier food”. Likewise, they are also shifting<br />

to healthier consumption and lifestyle<br />

habits and emphasising on transparency<br />

as a purchasing factor. More crucially, the<br />

unexpected emergence of COVID-19 and<br />

subsequent string of political crises sending<br />

ripples down supply chains and food prices<br />

have also affect consumer demand in APAC.<br />

With that in mind, how should food<br />

manufacturers create exciting products that<br />

appeal to these varied demands?<br />


With growing concerns surrounding inflation<br />

and rising prices, consumers are looking<br />

towards alternatives that go easier on their<br />

wallet, while also not compromising on<br />

taste and texture. The “affordable premium”<br />

sector is thus gaining traction, signalling<br />

food and beverage manufacturers to bring<br />

indulgent treats and unique flavours to a<br />

lower price point. These can be seen in<br />

products such as sliced cheeses, chocolates<br />

made of emulsifiers, and premium flavours<br />

such as truffle or spice blends. Accordingly,<br />

low-cost but high-quality ingredient<br />

solutions are required in order for consumers<br />

to enjoy the same taste and sensorial<br />

experiences without breaking the bank.<br />

Once such example would be<br />

AAK’s cocoa butter alternatives<br />

and filling fats, which extend shelf<br />

life and improve flavour release,<br />

taste, and sensory experience. The<br />

CEBES Choco 15 was highlighted in<br />

particular at Fi <strong>Asia</strong> Thailand 2023 for<br />

an emerging market looking for indulgent<br />

and premium selections at a time of<br />

increasing cost. With three times greater<br />

the cocoa butter tolerance compared to<br />

a regular CBS, CEBES Choco 15 allows<br />

manufacturers to enhance flavours while<br />

maintaining quality and cost-efficient<br />

processing. The end result is therefore a<br />

chocolate compound product that looks<br />

highly similar to their pricier counterparts,<br />

with little difference in taste and texture.<br />

"We are striking the balance between<br />

premiumisation and affordability,"<br />

explained Nikesh Hindocha, regional<br />

director for AAK South East <strong>Asia</strong>. “We<br />

want to provide options to producers<br />

seeking to create more premium and<br />

better tasting products, especially in<br />

a region where we are also aware that<br />

affordability is an important factor.”<br />

The emphasis on creating great flavour<br />

and appearance can also be seen in the<br />

development of plant-based products.


29<br />

Acknowledging that the plant-based sector<br />

has undergone some challenges in the past<br />

year, Hindocha emphasised his confidence<br />

in its growth and role in bringing sustainable<br />

food to consumers. The continued growth<br />

of this market will be significant for the<br />

APAC region, where vegetarianism is<br />

familiar to most consumers through the<br />

form of soy and seitan products. To that<br />

end, plant-based products offer a true<br />

protein replacement in this existing diet.<br />

The focus for plant-based products would<br />

thus be creating structure, flavour and<br />

colour, and appearance, as laid out by<br />

Guires <strong>Food</strong> Research Lab. When it comes<br />

to taste and texture, consumers are looking<br />

for a distinctive aroma, or perhaps a meaty<br />

taste similar to animal protein. To improve<br />

the visual aesthetics of plant-based<br />

meat items, AAK has a series of solutions<br />

that mimic the fat distribution of meat<br />

products such as pepperoni and salamis.<br />

“We are bringing to the industry something<br />

that is even closer to real meat. We have<br />

solutions for whole cuts, where fat plays<br />

an important role on its visual and taste.<br />

Consumers want these products to have the<br />

familiar patterns of fat on pepperoni visually,<br />

and for them to taste great when they eat it.”<br />


The experiences of the COVID-19 pandemic<br />

have left many conscious of their health and<br />

wellness. Besides ensuring that they have a<br />

strong immune system capable of fending<br />

off viruses and infections, consumers are<br />

also searching for long-term solutions that<br />

support other health factors, with joint health,<br />

cardiovascular health, and cosmeceuticals<br />

gaining prominence in this sector.<br />

Likewise, consumers also want to give their<br />

children a head start when it to proper<br />

nutrition. While fish oil has always been<br />

popular for younger age groups when it<br />

comes to DHA supplementation, many<br />

children shun it for its taste and smell.<br />

AAK has thus formulated its Akonino<br />

ELIP portfolio to enable naturally sourced<br />

products containing phospholipids and<br />

long-chain polyunsaturated fatty acids<br />

(LCPUFA) in the same molecule. The solution<br />

can be added to infant formula to provide<br />

a composition closer to mother’s milk with<br />

clinically supported benefits for the baby.<br />

These nutritional solutions can also be<br />

implemented in other supplements for the<br />

older consumer, given that a rapidly ageing<br />

population has also resulted in a desire to<br />

“age gracefully", ie keeping fit and eating<br />

healthy to prevent or reduce the onset<br />

of age-related health complications.<br />

“ELIP works well in food applications as well,<br />

so consumers need not turn to tablet if they<br />

wish to consume added DHA in their diet,”<br />

said Hindocha. “The solution can be added in<br />

yoghurts, chocolates, or beverages without any<br />

fishy notes common with fish oil-derived DHA.”<br />

In addition, regional governments have<br />

also undertaken measures to encourage<br />

healthy eating. Given the high prevalence of<br />

diabetes and chronic kidney diseases in the<br />

region, ASEAN countries such as Malaysia<br />

and Thailand have introduced sugar taxes to<br />

encourage consumers to switch to reducedsugar<br />

products. In Singapore, the prevalence<br />

of high blood pressure due to high sodium<br />

intake has also compelled the government to<br />

study regulatory measures to reduce sodium<br />

content and shift to healthier options.<br />

These measures will no doubt call upon the<br />

food and beverage industry to set the tone<br />

for healthy eating.<br />

“Manufacturers may face challenges when it<br />

comes to lowering sugar content, saturated fat<br />

content, etc. AAK can help producers mitigate<br />

some compromises that comes from reducing<br />

these contents, ensuring that products are still<br />

great tasting to consumers,” said Hindocha.<br />


Besides an emphasis on nurturing health<br />

and wellness, consumers are also mindful of<br />

sustainable action – be it on the ingredients<br />

list or food packaging. On that vein, responsible<br />

sourcing and ethical labour, among other<br />

considerations, have come to be top-of-mind<br />

for consumers. This, too, is a view corroborated<br />

by Hindocha, who shared that AAK does “see<br />

more requests” for sustainable solutions.<br />

As part of the company’s purpose of “Making<br />

Better Happen”, AAK has a business model<br />

which sees them engaging with their<br />

organisation, allowing them to prioritise<br />

their actions and meet their sustainability<br />

commitments. By supporting international<br />

sustainability frameworks, AAK promotes<br />

better sourcing, operations, and solutions.<br />

“We support our customers firstly through<br />

raw materials which are sourced sustainably<br />

– protecting biodiversity and ecosystems, as<br />

well as reducing emissions in our factories.<br />

We also provide sustainable solutions and<br />

lipids that go into the creation of sustainable<br />

products like plant-based food. Sustainability<br />

is a trend that I think will continue to grow in<br />

the next few years; at AAK we are passionate<br />

about this topic, and we are delighted to<br />

help our customers drive this message.”<br />

Rising costs, climate change, and supply<br />

chain disruptions have certainly posed<br />

challenges for producers; however, AAK<br />

addresses these issues by creating affordable<br />

solutions without compromising taste<br />

quality. As <strong>Asia</strong>n consumers are moving<br />

towards more sophisticated products, food<br />

and beverage manufacturers can tap into<br />

these solutions and seize the myriad of<br />

opportunities that this region has to offer. FBA

30 ON THE TABLE<br />

Meatable cultivates the<br />

future of protein<br />

By Agatha Wong<br />

The last time <strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong><br />

featured Meatable, Krijn de<br />

Nood, co-founder and CEO<br />

of Meatable, shared<br />

his views on the<br />

cultivated meat<br />

industry and the<br />

positive impact<br />

it can generate<br />

across the protein<br />

industry. In the<br />

same article, he<br />

also highlighted<br />

Meatable’s<br />

partnership with<br />

ESCO Aster, the first<br />

and only commercially<br />

licensed cultivated meat<br />

manufacturer based in Singapore.<br />

Since then, Meatable has made<br />

significant strides with regard to<br />

both its technology, and plans<br />

towards commercialisation.<br />

“Over the past year, Meatable has<br />

been working on some very exciting<br />

improvements. We have further<br />

increased the efficiency of our<br />

processes, while also improving the<br />

quality and taste of our products. We<br />

can now create high-quality, fully<br />

differentiated cultivated meat in only<br />

eight days, a significant reduction in<br />

the process which previously would<br />

take three weeks,” said De Nood.<br />

Through its opti-ox technology in<br />

combination with pluripotent stem<br />

cells (PSCs), Meatable is able to<br />

replicate the natural growth process<br />

of cells, making the production of<br />

real muscle and fat cells possible.<br />

Therein, by taking a small sample of<br />

cells from an animal once, the PSCs<br />

have the natural ability to continue<br />

multiplying rapidly. This technology<br />

allows Meatable to grow many cells<br />

in their bioreactors, making it a<br />

productive and easy-to-sale process.<br />

With these changes, Meatable is able<br />

to scale cultivated meat production<br />

affordably and provide a solution to the<br />

issue of growing meat consumption.<br />


On 27 Sep 2023, Meatable held its<br />

first press tasting in Singapore, ahead<br />

of the official commercial launch in<br />

the country in <strong>2024</strong> – the tasting<br />

was approved by the Singapore <strong>Food</strong><br />

Agency based on the framework of<br />

criteria, including safety assurances.<br />

De Nood shared: “There are currently<br />

no universal safety standards for<br />

cultivated meat, so we will work<br />

closely with regulators to help<br />

create these and ensure we keep on<br />

working to the highest standards.<br />

“These tasting events are incredibly<br />

important for us to be able to collect<br />

feedback on our products and improve<br />

them even further. We are especially<br />

humbled by the responses we received<br />

at this first press tasting,” said De<br />

Nood. “Participants have been telling<br />

us they’re impressed by the taste and<br />

cannot tell our products apart from<br />

traditional meat – that’s what we’ve<br />

been trying to achieve for the past five<br />

years. It inspires us to keep on working<br />

on scaling up our processes further,<br />

to be able to get even more people<br />

accustomed to trying cultivated meat.”<br />

With this event, the company has<br />

made yet another step forward<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


31<br />

towards commercialisation,<br />

following Meatable’s recent<br />

funding round of US$35m that<br />

brought total funding to $95m.<br />


A vital aspect of this media tasting<br />

sessions is further exposure to<br />

the technology and what it can do<br />

for the future of meat. Currently,<br />

as cellular agriculture becomes<br />

more commonplace, there are<br />

invariably concerns with the finished<br />

product being “over-processed”<br />

or “not natural”.<br />

To this, De Nood emphasised that<br />

Meatable’s technology produces<br />

real meat, and not derivatives:<br />

“Our product consists of real fat and<br />

muscle cells, just like you would find in<br />

an animal. However, we know that the<br />

idea of consuming cultivated meat still<br />

requires further education in terms of<br />

what it is, how we develop it and how<br />

we can produce it without harming<br />

animals, people or the planet. The<br />

faster we launch, the faster we can<br />

start that education to build consumer<br />

acceptance and begin making an<br />

impact with our harm-free meat.<br />

“The way we make meat<br />

is completely new and<br />

the industry is only a<br />

few years old. All our<br />

research shows that<br />

cultivated meat is safe.”<br />



The past few years<br />

has shown the<br />

general public<br />

new possibilities<br />

when it comes<br />

to consuming<br />

protein. Beside<br />

cellular agriculture,<br />

plant-based meats<br />

are also growing<br />

increasingly popular<br />

with a call for<br />

sustainable eating<br />

practices.<br />

While animal protein still remains<br />

dominant for now, technological<br />

advancements will allow the<br />

alternative protein industry to grow<br />

alongside consumer acceptance<br />

– a point echoed by De Nood:<br />

“The future of protein appears<br />

to be heading towards increased<br />

sustainability. In the next few<br />

years, we can expect growing<br />

acceptance from consumers as the<br />

alternative protein sector continues<br />

to develop and improve scalability.<br />

“Advancements in cultivated and<br />

plant-based proteins will likely make<br />

them more accessible, affordable,<br />

and appealing to a broader audience<br />

concerned about the environmental<br />

and ethical implications of animal<br />

farming. While animal farming will<br />

continue to exist, the alternative<br />

protein segment is poised to<br />

expand significantly, becoming a<br />

mainstream choice for consumers<br />

seeking sustainable and ethical<br />

protein sources, ultimately reshaping<br />

the future of our food industry.”<br />

To that end, the growing alternative<br />

protein space is one of community,<br />

not competition. With more choices<br />

on the market, consumers can pick<br />

and choose which form of protein<br />

they prefer, from pea- or soy-based,<br />

to 3D-printed and cultivated. For<br />

consumers that yearn the familiar<br />

sensorial experience of eating animal<br />

protein, cultivated meat could be<br />

the alternative choice for them.<br />

Krijn de Nood, co-founder<br />

and CEO of Meatable<br />

“Our focus is on producing cultivated<br />

meats that closely replicate the<br />

taste and texture of traditional<br />

animal-based meats. We aim to<br />

do so affordably and at scale, to<br />

make sure that cultivated meat<br />

is widely available and we can<br />

really make an impact. In the end,<br />

we think that cultivated meat<br />

can co-exist with plant-based<br />

protein and traditional meat, to<br />

offer consumers a wider range of<br />

choices,” concluded De Nood. FBA

From bean to bar:<br />

Aalst celebrates<br />

20 years of quality<br />

and success<br />

a surprise to some that Singapore – a country<br />

with little natural resources, and even fewer<br />

land for cocoa farms – should be home to a<br />

locally-founded chocolate manufacturer.<br />

And yet, for twenty years, Aalst Chocolate has<br />

served both local and global consumers and<br />

food producers with their chocolate covertures<br />

and compounds, offering a range of industrial,<br />

food service, and consumer products.<br />

Sourcing their ingredients from reputable<br />

global suppliers, the company prides itself<br />

on using the quality ingredients and recipes<br />

to deliver distinct and consistent flavours.<br />

Recently, in 2021, Aalst Chocolate was<br />

acquired by Cargill, one of the world’s largest<br />

cocoa and chocolate suppliers, signalling<br />

When it comes to chocolate, consumers another step forward in the company’s history.<br />

immediately think of its renowned<br />

Speaking to Liu Xiaoling, managing director<br />

provenances: Belgium, Switzerland, West of Aalst Chocolate and indulgence lead for<br />

Africa, etc. Meanwhile, in <strong>Asia</strong>, Indonesia Cargill’s food solutions business in <strong>Asia</strong> Pacific,<br />

forms the third largest producer of cocoa Agatha Wong from <strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong><br />

beans in the world, just behind the Ivory learns more about the company’s history,<br />

Coast and Ghana. It therefore might come as growth, and strategies moving forward.<br />

This year marks 20 years since the<br />

founding of Aalst Chocolate – as a<br />

Singapore homegrown chocolate<br />

business, what are some lessons that<br />

the company has learned over the past<br />

two decades? How has the company<br />

evolved with changing demands?<br />

Liu: Established 20 years ago to serve the<br />

growing <strong>Asia</strong>n market, Aalst Chocolate<br />

is the first Singaporean brand that can<br />

produce both chocolate covertures and<br />

compounds, innovating from <strong>Asia</strong>, for <strong>Asia</strong>.<br />

APAC is a dynamic playing field for the<br />

chocolate industry. We are seeing a growing<br />

appetite for chocolate among consumers.<br />

This growing appetite is driven by a large<br />

youth population, higher disposable incomes,<br />

and emerging trends like healthier, more<br />

conscious consumption, even as the demand<br />

for flavourful and indulgent treats remains.<br />

This means that the business must be<br />

increasingly agile and collaborative with<br />

customers, so that we can meet the demands<br />

of this market with new innovations every day.<br />

With Cargill’s acquisition of Aalst in 2021,<br />

we’ve also been taking the business in a<br />

new direction. We are now a “bean-to-bar”<br />

business, which means that the company is<br />

now moving to become an integrated and<br />

innovative chocolate solutions provider for<br />

customers across the region and beyond.<br />

We have leveraged Aalst’s market and<br />

chocolate expertise with Cargill’s extensive<br />

cocoa and oil capabilities and Cargill’s global<br />

customer networks, presenting an overall<br />

stronger and more sustainable supply chain.<br />

Since the acquisition of Aalst in 2021,<br />

how has Cargill supported the company<br />

in its growth in APAC? In addition,<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


33<br />

how has Aalst provided Cargill with<br />

a distinctive local advantage for<br />

the region’s chocolate market?<br />

Liu: Since the acquisition, we have been<br />

working collectively to leverage our strengths<br />

in this region. Cargill’s global experience and<br />

expertise in the food ingredient industry,<br />

coupled with Aalst’s knowledge of local<br />

market nuances, complement the stateof-the-art<br />

manufacturing plant and world<br />

class technical know-how, R&D capabilities,<br />

and over 200 skilled employees across the<br />

region, so that Aalst is primed to become<br />

an integrated chocolate solutions provider<br />

for customers across the region.<br />

We remain proud of Aalst’s heritage as a<br />

Singapore company and strive to improve<br />

and maintain the stringent world-class<br />

standards. Singapore, with its unparalleled<br />

supply chain infrastructure and extensive<br />

international trade agreements, remains<br />

Cargill’s strategic regional business hub.<br />

How does the Aalst Chocolate Academy<br />

support the company’s mission to<br />

“bringing functionality, value [and]<br />

delight to all stakeholders”?<br />

Liu: The Aalst Chocolate Academy, founded<br />

in 2017, supports pilots and customer<br />

co-creation. It is a space for research and<br />

development, product experimentation,<br />

co-creation with customers and training<br />

workshops. The Academy, together with our<br />

R&D capabilities, provides Aalst with the<br />

agility and close collaboration with customers<br />

to support product co-development via a<br />

selection of cocoa mass/ingredients, recipes<br />

development, conching, to final product<br />

approval. This is where we connect our<br />

deep product and application knowledge<br />

with our broad food ingredient expertise,<br />

and manage our supply chain – from<br />

sourcing the beans at origin all the way<br />

through delivering our cocoa and chocolate<br />

products to our customers’ doorsteps.<br />

Could you comment on the relevance of<br />

health and convenience in the chocolate<br />

market, and how Aalst is positioned to help<br />

its customers on that front? Likewise,<br />

what are some flavour innovations that<br />

you think will become more popular<br />

with consumers in this region?<br />

Liu: Definitely. <strong>Asia</strong> is an exciting and<br />

dynamic marketplace with fast-evolving<br />

consumer trends and taste preferences,<br />

which offers a clear opportunity for food<br />

manufacturers to innovate to meet these<br />

consumption demands. Based on Cargill’s<br />

proprietary TrendTracker 2023 study, 81%<br />

of APAC consumers have tried to improve<br />

their overall health in ways such as choosing<br />

healthier options when it comes to their<br />

diet. At the same time, 58% of consumers<br />

say that it is important to indulge or<br />

pamper themselves on a regular basis.<br />

As a result, combining Cargill’s in-depth and<br />

region-specific market insights with Aalst’s<br />

innovative capabilities, Aalst has created<br />

products with nature-derived low-caloric<br />

sweetener, like Pâtissier Chocolate dark<br />

couverture 55% with no added sugar and<br />

Aalst mellow sweet white chocolate 34%, to<br />

respond to the growing consumer demand in<br />

<strong>Asia</strong> for healthy and mindful consumption.<br />

Our avenue for innovation does allow us<br />

to meet the strong demand that <strong>Asia</strong>n<br />

consumers have tasty, flavourful chocolate<br />

treats while also being more mindful<br />

of the quality, nutritional<br />

value and source<br />

of the foods they are enjoying. Personally,<br />

I do think customers in the region look for<br />

nostalgic foods – these are flavours that<br />

remind them of their childhood, for example.<br />

Moving forward, how will Aalst continue<br />

to enhance its services and deliver<br />

sustainable solutions in accordance<br />

with the Cargill Cocoa Promise?<br />

What role does the company see<br />

itself play in the issue of Singapore’s<br />

roadmap towards food security?<br />

Liu: Cargill is at the forefront of a more<br />

sustainable food system and is committed to<br />

doing what’s right at every step of the value<br />

chain. Through the Cargill Cocoa Promise, a<br />

programme that enables farmers and their<br />

communities to achieve better incomes<br />

and living standards while growing cocoa<br />

sustainably, we ensure that our sourcing<br />

network is sound and ensures a thriving<br />

cocoa sector for generations to come.<br />

Aalst is similarly aligned and trades only with<br />

ethical partners. Our raw materials are from<br />

sources that meet standards of environmental,<br />

social and economic sustainability and<br />

are certified by internationally recognised<br />

certification bodies. Aalst Chocolate also has a<br />

clean label range of chocolate solutions under<br />

the Pâtissier Chocolate brand that meets<br />

the demand for greater supply chain<br />

transparency and sustainably<br />

sourced ingredients. FBA


Best practice for<br />

evaporation processes<br />

Evaporation is an important industrial process,<br />

used for concentrating solutions in a range of<br />

sectors including manufacturing and even the<br />

food and pharmaceutical sectors.<br />

By Arnold Kleijn, product development manager, HRS Heat Exchangers<br />

Evaporation is a process where a material<br />

moves from its liquid state to a vapour (or gas).<br />

The most common example of evaporation<br />

seen in everyday life is the transfer of water<br />

from the earth’s surface to the atmosphere<br />

as part of the water cycle. When liquids<br />

evaporate, and materials which they contain<br />

in solution or suspension are left behind; this<br />

becomes a useful process to concentrate<br />

solutions or to separate materials.<br />

Evaporation is different from dehydration or<br />

drying because the product is a concentrated<br />

liquid, rather than a dry solid. However,<br />

evaporation and drying processes can be<br />

combined: an evaporation process first<br />

removes the bulk of the water, and a final<br />

dryer eliminates the last bit, to obtain the<br />

final dried product. As evaporation plants<br />

are usually more energy efficient than<br />

dryers, it makes sense to combine the<br />

two technologies. Evaporation is different<br />

from distillation: a distillation process<br />

separates two or more liquids that have<br />

different boiling points (and which normally<br />

contain no solids). In contrast, evaporation<br />

eliminates water from a solution that contains<br />

dissolved and/or suspended solids, thus<br />

obtaining a more concentrated solution.<br />

In general terms, the rate of evaporation<br />

depends on the temperature (the warmer<br />

it is, the faster the rate of evaporation), but<br />

the boiling point of a material varies with<br />

pressure (water boils at a lower temperature<br />

as pressure reduces), and so industrial<br />

processes often use a reduction in pressure<br />

to speed up the evaporation process.<br />

Evaporation is used for different purposes in<br />

multiple industries and sectors. In the food<br />

industry, some products are concentrated<br />

to increase shelf life, reduce volume or<br />

weight, or reduce storage and transport<br />

costs. In contrast, in the pharmaceutical<br />

sector, evaporation is often used to create<br />

concentrated solutions which can then be<br />

dried to create powdered products. In each<br />

sector, the basic principles of evaporation<br />

remain the same – the removal of water (or<br />

another solvent) from a solution by converting<br />

that water or solvent into its vapour phase.<br />

Different techniques (using different<br />

temperature and pressure conditions) can<br />

be applied in different situations. The type<br />

of evaporation which is most suitable for a<br />

particular purpose depends on a large number<br />

of factors, including the nature of the solvent<br />

and the solution, the required end products,<br />

and the energy available for the process.<br />

Evaporation may be carried out in batches<br />

or as a continuous process. Evaporation<br />

actually consists of two elements: a heating<br />

phase (bringing the product to a boil) followed<br />

by an evaporation phase (where molecules<br />

leave the liquid phase and become gaseous).<br />

There are several types of equipment for<br />

performing these processes, including:<br />

Jacketed tank evaporators (JTE)<br />

These are among the simplest evaporators<br />

and are ideally suited to applications of<br />

small capacity and where capex is limited.<br />

The product is fed into a tank which has an<br />

external heating jacket, in which the heating<br />

media flows. The product is raised to its boiling<br />

point and steam evaporates and exits from the<br />

top. For good heat transfer or if product fouling<br />

is likely, an agitator or scraper is installed to<br />

increase product turbulence and heat transfer<br />

rates. Jacketed tanks have less heat transfer<br />

area per unit of product volume compared to<br />

tubular or plate evaporators making them only<br />

suitable for relatively small evaporation tasks.<br />

However, there is no need for a recirculation<br />

pump, making them simple and easy to install.<br />

Forced recirculation evaporators (FRE)<br />

This type of evaporator was one of the first<br />

systems developed industrially and refined by<br />

HRS using our corrugated tube heat exchanger<br />

technology. In a FRE system the product<br />

is super-heated to a temperature above its<br />

boiling point. Upon exiting the evaporator, the<br />

product is introduced in a flash separation<br />

vessel where the pressure is lowered. Due to<br />

the reduction in pressure, part of the product<br />

will flash off, and the concentration of the<br />

fluid in recirculation is increased. The flashed<br />

steam is then recovered by condensing it<br />

back to water in a condenser. Depending on<br />

the product, FRE can use plate, corrugated<br />

tubes or scraped surface heat exchangers.<br />

The evaporated steam is condensed and<br />

collected in a condensate tank. A vacuum<br />

pump can be connected to the condensate<br />

tank to control the evaporation pressure. The<br />

evaporated-condensed steam can be used<br />

to preheat the incoming product, allowing for<br />

significantly increased levels of thermal efficiency.<br />

Falling film evaporators (FFE)<br />

In falling film evaporators, the product is<br />

introduced at the top of a vertical tube<br />

bundle, where it is evenly distributed and<br />

falls downwards as a thin film against the<br />

tube walls. On the outside of the tube, a<br />

heating medium, normally steam, is applied<br />

to raise the temperature of the product<br />

and evaporation takes place at the liquid<br />

film surface. The vapour generated as the<br />

product is evaporated travels down with the<br />

liquid film and the steam velocity moves the<br />

film along the surface of the tube wall.<br />

This method offers several advantages: falling<br />

film evaporation generally leads to very high<br />

levels of heat transfer, while the product<br />

recirculation flow rate required is far less<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


35<br />

than for FRE evaporators, resulting in lower<br />

power consumption for pumps. Finally, as<br />

evaporation takes place inside the evaporator<br />

tubes themselves, no temperature gradient<br />

is applied to the recirculating product.<br />

The characteristics of falling film evaporators<br />

make them particularly suited for applications<br />

where the service fluid temperature is close<br />

to the evaporation temperature, such as<br />

with thermal vapour recompression (TVR)<br />

or mechanical vapour recompression (MVR)<br />

evaporators (see below for more details).<br />

Furthermore, residence times in FFEs are short,<br />

making them particularly suitable for heatsensitive<br />

foods such as fruit juices and milk.<br />



Evaporation processes can be optimised in<br />

terms of energy use, by reusing the energy<br />

(latent heat) contained in the water that is<br />

evaporated from the product, or the use of<br />

steam compression devices. Here are three<br />

possible methods:<br />

Multiple-effect evaporators<br />

In a multi-effect evaporator, the evaporated<br />

steam generated in the first stage of<br />

evaporation is used as the thermal energy<br />

source for the next stage. This can be repeated<br />

several times over where the same quantity<br />

of steam is reused to evaporate multiple<br />

volumes of water. In such systems, the<br />

pressure of each consecutive stage is lower<br />

than the previous one, which also lowers<br />

the boiling point. For example, in a threeeffect<br />

system, each evaporation stage takes<br />

care of one-third of the total evaporation<br />

duty, and the three condensate streams<br />

(100°C, 75°C and 50°C) can be combined and<br />

used to preheat the raw incoming product<br />

prior to evaporation in the first effect.<br />

A vacuum/pressure control system is required<br />

for adjusting the evaporation pressure<br />

precisely in each stage, making sure there<br />

is an optimal driving force between each<br />

effect. Multi effect evaporation is used to<br />

significantly increase the thermal efficiency<br />

of the process. For example, going from one<br />

stage to two stages reduces the thermal<br />

energy consumption by half. Adding a third<br />

stage reduces energy consumption by twothirds<br />

compared to a one stage process.<br />

Thermal vapour recompression (TVR)<br />

In a TVR compressor, part of the evaporated<br />

steam is mixed with "fresh" steam from<br />

the boiler and this combined steam flow is<br />

then used as the thermal energy for that<br />

evaporation stage. The reuse of evaporated<br />

steam increases the energy efficiency of<br />

the plant. For example, if a TVR compressor<br />

is applied to a one stage evaporation plant,<br />

reusing 50% of the evaporated steam,<br />

this will then double the energy efficiency,<br />

compared to the system without the TVR<br />

compressor. TVR compressor can be combined<br />

within multi-effect evaporation plants,<br />

further optimising the energy consumption.<br />

Mixing evaporated steam and boiler steam in a<br />

TVR device usually gives a net steam which is<br />

much closer the boiling point then pure boiler<br />

steam. This makes TVR processes difficult<br />

to apply for liquids with high boiling point<br />

elevation, and unsuitable for products with<br />

high viscosities and lower rates of heat transfer.<br />

Mechanical vapour recompression (MVR)<br />

Where thermal energy (steam or hot water)<br />

is not available but electrical power is, a<br />

lobe, or fan compressor can be used to<br />

recompress the steam which has been<br />

generated. By compressing the evaporated<br />

steam, the temperature and pressure is<br />

increased to a point where it can provide<br />

useful energy for evaporation. This way, the<br />

same kg of steam which is evaporated from<br />

the product is reused as the thermal energy<br />

source for the same evaporation stage.<br />

The use of MVR compressors is one of the<br />

most economical evaporation techniques,<br />

with one of the lowest operational costs per<br />

ton of water evaporated. A final condenser<br />

is not required as the evaporated steam is<br />

condensed on the service side of the evaporator<br />

itself, also eliminating the cost of a cooling<br />

tower and corresponding cost of water for<br />

condensation. However, MVR systems often<br />

have higher capital costs due to the need for<br />

a larger evaporator due to the lower supply<br />

temperature. As with TVR systems, MVR<br />

compressor systems are less suitable for<br />

products with high boiling point elevations<br />

or products with increased viscosities<br />

Zero liquid discharge (ZLD)<br />

Perhaps the ultimate use of evaporation<br />

technology is for zero liquid discharge systems,<br />

which combine evaporation systems with<br />

solids precipitation or crystallisation to achieve<br />

a net-zero liquid output from a process.<br />

The evaporator section concentrates the<br />

product as much as possible, typically to the<br />

point of saturation, before it is sent to the<br />

crystallisation section where the solids are<br />

suspended and separated from the saturated<br />

solution. This saturated solution (supernatant)<br />

is recycled back into the evaporator and<br />

the process is repeated or continued.<br />

For products with a steep solubility curve<br />

(high concentration at high temperature and<br />

low at low temperature) additional cooling<br />

to the solid’s precipitation tank will help the<br />

solids to precipitate quicker and settle out.<br />

ZLD systems are complex processes which<br />

are specifically designed for each application.<br />

In most cases product trials are required to<br />

establish the correct process parameters.<br />

HRS Heat Exchangers offers efficient<br />

evaporation processes: solutions can be offered<br />

for high viscous or high fouling application with<br />

scraped surface evaporators. Corrugated tube<br />

evaporators offer high heat transfer solutions<br />

for low to medium viscosity fluids. Plate and<br />

falling film evaporators can be applied for low<br />

viscosity fluids that are easier to concentrate.<br />

Our evaporator solutions can incorporate<br />

all or some of the energy optimisation<br />

methods discussed above in combination<br />

with one or more of our evaporator<br />

types within the same system. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

Scaling the recycling<br />

of film and flexible<br />

packaging with AI and<br />

automation<br />

By Josh Hollin, vice-president of engineering,<br />

AMP Robotics<br />

Very few households have curbside access<br />

for recycling film and flexible packaging<br />

today; yet, these materials form the<br />

fast-growing and second-largest valued<br />

packaging segment, behind only corrugated<br />

containers and ahead of bottles and other<br />

rigid plastic packaging. Close to 98 pounds<br />

of these materials, including grocery and<br />

storage bags, pouches, and wrappers, are<br />

found in the average US home each year.<br />

Compounding the challenges presented<br />

by the proliferation of these materials,<br />

the recycling industry currently lacks the<br />

infrastructure to identify and separate<br />

film. Recovery within the existing materials<br />

recovery facility (MRF) infrastructure is<br />

estimated at 3%, meaning the majority of<br />

residential film and flexible packaging ends up<br />

in landfills. Moreover, these materials jam or<br />

gum up the equipment in recycling facilities<br />

that are not designed to handle them. It is rare<br />

to see a MRF that does not have a challenge<br />

or headache dealing with film somewhere;<br />

more typically, they are in multiple places<br />

in the system. Even 2-3% of film in the<br />

overall MRF streams can be unmanageable<br />

to remove manually, often damaging<br />

equipment, necessitating downtime,<br />

and hindering recovery of recyclables.<br />

Film contamination also exacerbates the<br />

industry’s labour strain because it requires<br />

manual sorters or technology to remove it<br />

early in the sorting process. Due to its light<br />

weight, film finds its way onto nearly every<br />

line in a recycling facility, degrading bale<br />

purity and leading to revenue loss or the<br />

need for additional downstream processing.<br />

AI-powered recycling has scaled quickly;<br />

using computer vision, machine learning, and<br />

robots to identify and sort recyclable materials,<br />

the accuracy of automated sorting machines<br />

has improved, reducing the need for human<br />

intervention and boosting overall recovery<br />

rates. Robots powered by AI may have been<br />

somewhat of a novelty in 2017, but today the<br />

industry sees them as a critical investment<br />

worth expanding or even redesigning their<br />

MRFs to accommodate, according to experts.<br />

At present, AI is enabling new types of sorting<br />

devices for the recycling industry — those<br />

that are suited to reduce the contamination<br />

burden on recycling facilities and scale the<br />

recycling of film and flexible packaging.<br />

AI provides the means for reliable and<br />

consistent identification of films in complex<br />

material streams. The AI is trained to<br />

distinguish film in a variety of colours,<br />

shapes, sizes, and in a range of conditions<br />

— ripped or torn, partially obscured, wet, or<br />

contaminated. Combining the capabilities<br />

of AI with recycling-specific hardware<br />

can produce an automation solution that<br />

removes volumes of film quickly with little<br />

change to the existing material stream.<br />

As these materials are complicated and<br />

expensive to reprocess into raw materials,<br />

end markets for film and flexible packaging<br />

have been limited. While flexible packaging<br />

has been almost uniformly single-use, major<br />

brands are committing to more recycled<br />

content in their products, and governments<br />

are adopting regulations increasing the use of<br />

post-consumer resin in plastic products and<br />

packaging. AI is addressing how to recover<br />

film economically, which will boost recovery<br />

and demand for products manufactured<br />

from recycled films to catalyse and support<br />

end markets. In this way, AI is expanding the<br />

set of materials that are readily recyclable,<br />

as well as paving the way for new recycling<br />

technologies that can accept these materials.<br />

Many MRFs are looking for a solution for film<br />

contamination immediately, even if it is removing<br />

the film-to-residue for the benefit of keeping it<br />

out of screens, fibre bales, and other equipment.<br />

With the ability to capture film in use, even if it<br />

goes to residue initially, demand will be easier to<br />

catalyse since it is no longer a question of how<br />

to remove it economically, but only whether endmarket<br />

demand is sufficient to make storage<br />

and shipment worthwhile for a given MRF.<br />

The waste and recycling industry needs<br />

infrastructure beyond what exists today to meet<br />

brands’ post-consumer recycled content, and<br />

other sustainability commitments and demands<br />

from the regulatory environment. Further<br />

laws will emerge, raising diversion goals and<br />

establishing extended producer responsibility<br />

programmes. The expanding<br />

identification capabilities of AI<br />

systems paired with sorting<br />

mechanisms specific to<br />

recycling operations will<br />

bridge this infrastructure<br />

gap, while addressing<br />

the plastic waste<br />

crisis and diverting<br />

millions of tons of<br />

recoverable material<br />

from landfills<br />

annually. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


37<br />

Five reasons for leveraging<br />

your packaging equipment<br />

supplier for enhanced<br />

packaging design<br />

By Coline Hercouet, industrial packaging<br />

designer leader, Synerlink<br />

In the competitive world of food production,<br />

successful machine manufacturers go beyond<br />

just delivering reliable equipment. Synerlink<br />

provides an industrial packaging design<br />

service, which offers numerous benefits to<br />

both end consumers and food producers<br />

alike. It has provided complete packaging<br />

solutions and services for food, beverages,<br />

home and care products by bringing together<br />

some of the industry’s most trusted brands,<br />

which include Arcil, Dairy Pack and Hema.<br />

This article explores the top five reasons why<br />

collaborating with the equipment manufacturer<br />

(OEM) for packaging design is a strategic choice.<br />



Packaging design plays a pivotal role in<br />

influencing several aspects of the production<br />

process, including transportation costs,<br />

material sourcing, and logistics. Working with<br />

the OEM's packaging design team allows one<br />

to optimise packaging dimensions and shape,<br />

which might bring a reduction in production<br />

costs. By considering the specificities of<br />

the packaging equipment, the design team<br />

can ensure that the packaging aligns with<br />

stringent production requirements.<br />

“When designing a cup, since initial conception,<br />

we have to think about each step of the<br />

project development and about the feasibility<br />

according to the machine production, while<br />

taking in consideration the needs of the<br />

final consumers,” said Coline Hercouet,<br />

industrial packaging leader at Synerlink.<br />



The OEM's packaging design team bridges<br />

the gap between the marketing department's<br />

research and the final product's packaging.<br />

They possess vital insights into existing<br />

market trends, enabling them to translate<br />

consumer preferences into visually appealing<br />

and functional packaging. This alignment<br />

allows the product to resonate with its target<br />

market and boosts its overall appeal.<br />



The in-house experience of the packaging<br />

design team enables them to enhance<br />

the packaging in various ways, thereby<br />

contributing to increased sales volume.<br />

Whether it is creating a size impression,<br />

incorporating sustainable elements, or<br />

introducing premium packaging, the team can<br />

attract more customers and drive greater sales.<br />



As sustainability becomes a key concern for<br />

businesses and consumers alike, Synerlink's<br />

design team can play a pivotal role in supporting<br />

environmental objectives. They are able to<br />

develop packaging standards and propositions<br />

to meet internal sustainability needs while<br />

showcasing the sustainability benefits of the<br />

enhanced packaging to its target market. By<br />

adopting recycled or recyclable materials and<br />

exploring mono-material packaging, the product<br />

can appeal to eco-conscious consumers.<br />



Packaging design is not limited to new product<br />

launches; it can also facilitate machine<br />

upgrades. Whether it is the entering of new<br />

markets, launching of fresh products, or<br />

adapting to changing demand, collaborating<br />

with the OEM during the pre-study phase will<br />

enable one to navigate technical specifications<br />

and limitations effectively. The packaging<br />

design team can suggest new packaging ideas<br />

to attract the desired market, opening up<br />

exciting possibilities for upcoming projects.<br />

Leveraging the packaging design expertise<br />

of OEMs such as Synerlink can impact the<br />

food production business. From optimising<br />

packaging for efficient production to aligning<br />

packaging with consumer preferences<br />

and embracing sustainability, the benefits<br />

are substantial. Additionally, the seamless<br />

integration of packaging design during<br />

machine upgrades ensures continued<br />

success in an ever-evolving market. Therefore,<br />

when evaluating a machine manufacturer,<br />

consider their packaging equipment supplier's<br />

capabilities to unlock the full potential of one’s<br />

packaging and business ambitions. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


New technologies to enhance<br />

safety in beverage production<br />

<strong>Food</strong> and beverage manufacturers are<br />

in a constant battle with food safety<br />

as contamination incidents and food<br />

scandals continue to endanger public<br />

health and shake consumer confidence.<br />

Product–related risks are one of the greatest<br />

perils faced by the food industry today.<br />

Defective products can pose serious safety<br />

risks to the public and result in financial<br />

and reputational loss to the companies<br />

concerned. Despite enhanced safety<br />

standards and developing technologies,<br />

contamination still occurs regularly in food<br />

processing, and the increasing frequency<br />

of product recalls is alarming. Undeclared<br />

allergens and microbiological contamination<br />

are some of the major threats; this is further<br />

exacerbated by complex global markets<br />

and supply chains, with products travelling<br />

across more facilities and various markets.<br />

In terms of beverage production, fruit juice,<br />

based on ingredient solutions provider Kerry's<br />

recent research, was cited as the second top<br />

food safety worry (behind meat). Keeping a<br />

beverage protected over its shelf life is no<br />

easy task, given the availability of new plant<br />

protein beverages amid rising consumer<br />

demand for familiar-sounding preservative<br />

ingredients in foods and beverages. To that<br />

end, beverage contamination remains one<br />

of the common causes of product recall.<br />

The types of contamination can vary,<br />

from cross-contamination to the particle,<br />

microbial and bacterial. In Aug 2022,<br />

contract manufacturer Lyons Magnus<br />

issued a voluntary recall for 53 products due<br />

to potential bacterial contamination. The<br />

products ranged from milk alternatives to<br />

pre-packaged coffees to protein shakes, and<br />

other nutritional beverages. The potential<br />

contamination was attributed to the presence<br />

of the cronobacter sakasakii pathogen. In<br />

Europe, product recalls continued to increase<br />

Product recalls result in financial and<br />

reputational loss to businesses<br />

across five key industries in the second<br />

quarter of 2023, rising 7.8% from the previous<br />

quarter. This marks the fourth consecutive<br />

quarterly increase and the highest level of<br />

recall activity recorded in a single quarter for<br />

more than 10 years, according Sedgwick’s<br />

latest edition of the 2023 European product<br />

recall index. Meanwhile, recalls from the<br />

food and beverage sector rose by 2.3%.<br />

“Along with supply chain disruptions<br />

and challenges, exacerbated by climate<br />

change and economic uncertainty, the food<br />

industry has to stay alert to threats posed<br />

by product contamination. This issue is a<br />

major concern as customers demand more<br />

transparency for the products they consume,”<br />

said Nalin Amunugama, general manager<br />

of BOGE Kompressoren <strong>Asia</strong>-Pacific.<br />

Avenues for contamination exist at every step<br />

of production. Fortunately, new and emerging<br />

technologies in food and beverage production,<br />

processing and packaging are providing better<br />

tools for improving traceability, and detecting<br />

contaminants in food and for investigating<br />

outbreaks, Amunugama pointed out.<br />



Accidental inclusion of foreign matter in food<br />

and beverage occurs frequently as objects<br />

Dairy beverages and protein shakes are<br />

susceptible to bacterial contamination<br />

like plastics, glass and metals may not be<br />

visible or easily detectable. Just earlier this<br />

year, more than 25,000 cases of chilled<br />

and bottled Starbucks vanilla frappuccinos<br />

were voluntarily recalled due to possibly<br />

having pieces of glass in them, according<br />

to the US <strong>Food</strong> and Drug Administration.<br />

The microwave technology developed by the<br />

Antares Vision Group is based on a principle<br />

different from x-ray technology. While x-rays<br />

detect the difference in density between<br />

a product and a contaminant, microwave<br />

technology exploits the difference in the<br />

dielectric constant between a product and<br />

a contaminant. This identifies physical<br />

contaminants or foreign bodies invisible to<br />

current x-ray technology, such as wood,<br />

plastics, glass, rubber, stones, bones, insects,<br />

and metals in the production process. To<br />

Microwave technology detects physical<br />

contaminants or foreign bodies invisible to<br />

current X-ray technology during processing<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


39<br />

For breweries, BOGE’s<br />

Bluekat converter<br />

assures a reliable<br />

supply of and pure<br />

compressed air supply<br />

date, microwaves have been tested<br />

on liquid and semi-liquid products,<br />

which tend to be homogeneous, packaged,<br />

or closed. It is expected the technology will<br />

be used for other food products soon.<br />



For dairy and beverage manufacturing, rapid<br />

and accurate detection of microbiological<br />

contaminants in products is crucial to safety.<br />

Traditional methods for microbial testing can<br />

take days to weeks and require several manual<br />

processes, increasing the risk of human error.<br />

Hygiena has developed a new rapid microbial<br />

screening kit for beverage testing, using the<br />

Innovate System. The RapiScreen <strong>Beverage</strong> Kit<br />

is designed to neutralise complex, high-acid<br />

content found in fruit juices. The kit has also<br />

been validated on a broad range of matrices,<br />

including teas, energy drinks, smoothie mixes<br />

and ketchup. For rapid microbial results, the<br />

Innovate System can detect contamination<br />

faster than traditional methods. Results<br />

can be obtained in less than 30 minutes<br />

after a 48-hour incubation period, with the<br />

capability to accommodate 96 samples at<br />

a time. This is possible with a technology<br />

that eliminates somatic cell (non-microbial)<br />

adenosine triphosphate (ATP), and allows<br />

product testing with a wide range of pH values.<br />

By shortening time to results, facilities can<br />

reduce inventory requirements, warehouse<br />

space and safety stock, resulting in savings.<br />



Compressed air is an essential part of<br />

practically all commercial manufacturing,<br />

Hygiena's Innovate System detects<br />

contamination in beverages faster than<br />

traditional methods<br />

including the brewing industry. For brewers,<br />

air compressors are used to power the<br />

machinery used in bottling, canning and<br />

kegging. As there is close contact between<br />

compressed air and the product in the<br />

fermentation and aeration process, the<br />

beer or ale is susceptible to contamination<br />

with water, dirt, and microorganisms.<br />

Oil contamination is particularly unwelcome<br />

in beer brewing as it kills the yeast and, in<br />

the process, affects the frothing properties.<br />

While oil levels in the atmosphere may be<br />

very low, once the air is taken into the system<br />

and compressed, they become much more<br />

concentrated. The same can be said for<br />

water vapour and anything suspended in<br />

the ambient air. A purification system to<br />

remove oil and other contaminants is needed<br />

even if an oil-free compressor is used.<br />

BOGE has developed the Bluekat catalytic<br />

converter BC 110 with an oil-flooded screw<br />

compressor. The downstream converter breaks<br />

down long-chain hydrocarbons into water<br />

and carbon dioxide, and coverts silicone into<br />

silicate, thus reducing carbon dioxide levels,<br />

spores and viruses. Dirt and impurities are<br />

also effectively removed to produce class<br />

0 oil-free compressed air which complies<br />

with the standard ISO 8573-1 and can be<br />

delivered without the need for an oil-free<br />

compressor. For breweries, the Bluekat<br />

converter assures a reliable and pure supply of<br />

compressed air supply, free from contaminants<br />

and expensive product recall risks.<br />


Artificial intelligence (AI) is a game changer<br />

for the food and beverage industry. AIenabled<br />

sensors can be used to detect<br />

food contaminants such as bacteria and<br />

viruses. This information can then be used<br />

to recall contaminated food products quickly<br />

and prevent further contamination.<br />

AI is also being used to develop new methods<br />

of food processing that are more efficient<br />

and less likely to cause contamination. In<br />

production facilities, AI can be programmed to<br />

follow very specific instructions which means<br />

that they are less likely to make mistakes<br />

that could lead to contamination. AI-enabled<br />

robots are likely to become even more<br />

common in food production facilities, which<br />

could lead to lower food production costs.<br />

“No doubt, AI will continue to have a big<br />

impact on the food and beverage industry.<br />

AI-enabled products and processes are<br />

already starting to make a difference in the<br />

industry and this is only going to become<br />

more pronounced as the technology becomes<br />

more sophisticated,” Amunugama said. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

Creative autonomy:<br />

Essential for staying<br />

ahead of the curve<br />

By Pascal Lefèvre, global vice president of food, home,<br />

and personal care, Sidel<br />

For many businesses we work with in the food, home, and personal care (FHPC)<br />

sector, the ability to independently make changes to their manufacturing<br />

processes or their product design is paramount to retaining a competitive edge.<br />

Retaining creative autonomy for FHPC manufacturers should be a key concern.<br />

At Sidel, we have been working within the FHPC sector for over four decades,<br />

providing packaging and line design innovations, solutions and services that<br />

prioritise creative autonomy for our clients at their heart. We know that the<br />

design of products and packaging is best left to our customer manufacturers<br />

who know their product better than anyone else. Our role is simply to enhance<br />

their ability to make creative choices, thus improving their existing offering.


41<br />





Creative autonomy extends to both the<br />

shape and design of packaging, and the<br />

manufacturing process itself. Ensuring<br />

efficiency not only impacts the bottom<br />

line, but also a manufacturer's ability<br />

to stay ahead of its competitors.<br />

Precision packaging and palletising solutions<br />

are not simply about efficient logistics. If<br />

manufacturers know that their end products<br />

are safely arriving at their final destinations,<br />

ie in the hands of consumers intact and<br />

in pristine condition, this allows them to<br />

dedicate more time to product innovation.<br />

Sidel has worked with luxury brands,<br />

including Guerlain, to ensure a smooth and<br />

solid palletising process using its robotic<br />

packing and palletising combi solution.<br />

Production and packaging protection are<br />

vital in luxury markets and Sidel’s solution<br />

met these needs through adapted belt<br />

systems fitted with protective felt to<br />

ensure limited abrasion on the products.<br />

In addition, Sidel has a strong reputation with<br />

many other brands, who opt for our robotic<br />

case packers, palletisers, and combi solutions<br />

for the high levels of efficiency and product<br />

care that this exclusive industry demands.<br />

The champagne and cognac industries<br />

have also selected Sidel technology for its<br />

traceability and aggregation capabilities.<br />



One of our newest solutions is the Cermex<br />

ProSelex, a case packer infeed module for<br />

shaped containers which has been adapted<br />

to ensure secure packing of unstable shaped<br />

bottles and asymmetric containers from<br />

the FHPC industries. Revealed at Interpack<br />

2023, the Cermex ProSelex increases<br />

creative autonomy for manufacturers<br />

by supporting the efficient conveying of<br />

innovative packaging designs, which is<br />

essential for creative differentiation.<br />

Similarly, the RoboAccess_Pal S is a new<br />

palletising unit that combines cobotics<br />

and robotics to offer manufacturers<br />

improved operability in a compact size.<br />

The RoboAccess_Pal S achieves creative<br />

autonomy for manufacturers by reducing<br />

the strain on palletisation. The streamlined<br />

and agile nature of RoboAccess_Pal S<br />

allows the customer to be more flexible and<br />

innovative when designing product packaging<br />

– limitations are reduced when the palletising<br />

process is multi-purpose and adaptive.<br />

Sidel works with manufacturers to safeguard<br />

and enhance their creative autonomy by<br />

utilising advanced packaging solutions<br />

and providing customers with greater<br />

manufacturing flexibility which would not<br />

be possible without creative autonomy.<br />



Consumers' demand for sustainable products<br />

is mounting and we know that manufacturers<br />

are looking to meet this need. The ability to<br />

adapt existing product lines and packaging<br />

designs for more sustainable alternatives<br />

is imperative, while manufacturers need<br />

creative freedom to innovate and develop<br />

new environmentally friendly products.<br />

At Sidel, sustainability is a crucial target.<br />

We support all our customers in making<br />

this move by developing cost-effective and<br />

eco-friendly solutions for our packaging<br />

designs, equipment, and complete<br />

packaging lines for the FHPC markets.<br />

Simultaneously, we ensure the same, if not<br />

better, performance or efficiency outputs.<br />

For Guerlain, Sidel installed a robotic packing<br />

and palletising combi solution that has been<br />

designed to function in a compact space of<br />

less than 20 sq m, and manages the physical<br />

flow of products, cases, and pallets. Capable<br />

of handling 60 cartons of product bottles<br />

per minute in four formats, it guarantees<br />

product protection as well as a full guarantee<br />

of origin through advanced barcode tagging.<br />

The solutions provided by Sidel enable<br />

customers to have as much creative<br />

autonomy as possible over their products,<br />

with high levels of flexibility and efficiency<br />

to meet current and future trends and<br />

challenges. Creative autonomy is an essential<br />

component for market competitiveness, and<br />

it is Sidel’s role to support manufacturers’<br />

creativity and<br />

innovations. FBA<br />

Pascal Lefèvre<br />

is the global<br />

vice-president of<br />

food, home, and<br />

personal care at<br />

Sidel<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

When package size matters<br />

Lifestyle changes have played a major role in defining how the packaged<br />

food and beverage industry evolves. And it is no different when it comes to<br />

rightsizing products, with manufacturers offering consumers the choice<br />

of buying a product in their preferred pack size. But what is driving these<br />

consumer preferences, and how are manufacturers responding?<br />

By Angela Lu, president <strong>Asia</strong>-Pacific, SIG<br />

The demand for packaging formats and sizes<br />

are polarised based on product categories.<br />

Furthermore, meeting these demands with<br />

flexible options has helped manufacturers in<br />

most regions to retain and grow their market<br />

share, especially at a time when both buying<br />

power and consumption habits have been<br />

impacted by the current global inflation.<br />


Small sizing has been big for some years now,<br />

owing to the rise of on-the-go consumption<br />

and demand for single-serve products.<br />

One of the primary reasons is affordability.<br />

Cost plays a major role in the prevalence of<br />

small-sized packs in many markets. In regions<br />

such as India, South America, Europe, the<br />

Middle East and Africa, the shift to small<br />

sizing is driven by the need to keep a product<br />

within an affordable price range. Reaching<br />

a magic price point can be the differentiator<br />

for brands in India, for example, where the<br />

125ml version of an SIG carton is popular<br />

within the fruit drinks and nectars segment.<br />

The relation between product categories and<br />

pack volumes is a well-established factor.<br />

Smaller pack sizes have already been popular<br />

in product categories that are ready to drink,<br />

such as flavoured milk, juice, and even protein<br />

drinks. But now premium brands in some<br />

regions, such as the Americas, are offering<br />

smaller volumes in other categories – like<br />

condensed milk, cooking creams and even<br />

plant-based creamers – to retain the qualityconscious<br />

but price-sensitive consumer.<br />

Pack size perception and its associated value<br />

are also important drivers in the popularity<br />

of smaller packs. For example, when a<br />

manufacturer in the Middle East and Africa<br />

region (MEA) introduced a 150ml carton with<br />

a marginal price difference compared to its<br />

200ml carton, the 150ml offering became<br />

the bestselling pack size in that category.<br />

The shape of packs plays an important role<br />

in perception too, and consumers in many<br />

regions equate taller packs with more volume.<br />

Hence, many manufacturers are offering<br />

varying volumes in packs of the same height<br />

with only a minimal price difference.<br />

Other factors that continue to drive the small<br />

sizing trend are convenience and a desire to<br />

prevent food waste – especially in regions<br />

where families are small or there are many<br />

single-member households, as in China and<br />

Western Europe. Consumers in urban China,<br />

for example, prefer small-sized packs for<br />

both food products and beverages owing<br />

to their small families and busy lifestyles.<br />


Meanwhile, upsizing in certain categories,<br />

like milk, is a unifying trend across most<br />

markets, along with juice – sometimes at<br />

the cost of single-serve packs, as seen in<br />

Mexican and European markets. With the<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


43<br />

SIG’s range of pack volumes and flexible<br />

filling machines enable manufacturers to<br />

achieve this agility in their production lines<br />

as they can fill up to nine pack volumes<br />

on a single machine, taking only a few<br />

minutes to switch between volumes.<br />

both basic and premium products on the same<br />

manufacturing set-up – flexibly adapting pack<br />

sizes to match different price points. And with<br />

solutions like SIG Drinksplus, manufacturers<br />

can include value-adding extras like real pieces<br />

of fruit, vegetables, nuts or cereal grains.<br />

rise of inflation, affordable one-litre packs<br />

have become the norm in these categories.<br />

Consumers are opting for even bigger<br />

sizes in some regions to ensure availability<br />

in times of interrupted supply chains.<br />

Even in regions where 500ml was a<br />

popular size for milk, there has been a shift<br />

towards bigger packs – showcasing the<br />

importance of dairy in diets. Plant-based dairy<br />

alternatives also continued to be popular<br />

in one-litre packs, especially in Europe.<br />

It is evident that price and convenience both<br />

play a vital role in small sizing, and while<br />

this is likely to prevail, it remains to be seen<br />

if the upsizing trends will also continue.<br />


With fluctuating consumption trends,<br />

flexibility and agility have become the<br />

key to capturing and retaining consumer<br />

segments, sometimes even in the same<br />

product category. Anticipating and meeting<br />

the changing needs of consumers by<br />

offering them the right options can be a<br />

differentiator that earns brand loyalty.<br />



India is experiencing its youngest-ever<br />

consumer market, according to Technopak,<br />

with 33% of the population under 15 years<br />

old and 50% under 24. With this growing<br />

population of young, educated and timepressed<br />

consumers, convenience food<br />

and beverages are becoming ever-more<br />

popular. And with a more globalised outlook,<br />

Indian consumers are also seeking new<br />

ingredients, flavours, and experiences.<br />

With SIG, brands and manufacturers can bring<br />

new products to consumers while enhancing<br />

their filling line flexibility and efficiency. In India,<br />

dairy products in packaging as small as 80ml<br />

are hugely popular driven by their affordable<br />

price point and ease of mobility. While in<br />

South East <strong>Asia</strong>, new packaging sizes such as<br />

150ml are introduced to target the affordable<br />

premium market, giving consumers the option<br />

of consuming premium products in smaller<br />

packaging and at affordable prices. Some of<br />

our customers have chosen high-performance<br />

SIG filling machines with a SIG Drinksplus<br />

option that is suitable for aseptically filling SIG<br />

XSlimBloc in up to nine different volumes.<br />

By filling different pack sizes on the same<br />

filling machine, SIG enables producers to fill<br />


It goes without saying that sustainable<br />

packaging is among the top asks today. With<br />

SIG, clients can extend flexible production<br />

to even the choice of packaging materials,<br />

choosing from a wide range of even more<br />

sustainable packaging solutions to meet the<br />

varied sustainability demands across the globe.<br />

As regulatory bodies and businesses<br />

worldwide transforming operations, SIG has<br />

transitioned to 100% renewable electricity<br />

at all its aseptic carton production plants.<br />

The company also surpassed its target<br />

to halve operational emissions by 2025<br />

and accelerated the timeline for climate<br />

action with greenhouse gas reduction<br />

targets and its path to net zero approval<br />

by the Science-Based Targets Initiative.<br />

SIG has also announced that it will raise<br />

the proportion of fibre in its aseptic carton<br />

structure. The company plans to develop<br />

a full-barrier aluminium-free aseptic<br />

packaging structure with at least 90% fibre<br />

content by 2030, with an interim target of<br />

at least 85% by 2025. This supports SIG’s<br />

ambition to enable carton packs to be<br />

recycled anywhere in the world, which is<br />

especially true for markets that have little<br />

established infrastructure for recycling. FBA<br />

With multiple pack sizes, brands do not<br />

need to underfill bigger packs to ensure<br />

affordability. Instead, they can target different<br />

consumer segments based on volume. Take<br />

market requirements in the MEA region,<br />

where children’s beverages tend to come<br />

in 125ml packs, with the same products<br />

available in 200ml packs for teenagers.<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

44<br />


Reliable and food-safe transport of poorly flowing cocoa powder<br />

for beverage production<br />

Cocoa powders provide the characteristic taste and colour of<br />

chocolate beverages. Finely-ground cocoa powders are usually<br />

mixed with other ingredients to make the beverage powders.<br />

Handling cocoa powder can be tricky due to the nature and<br />

fineness of the powder. Gericke has supplied, installed and<br />

commissioned a pneumatic conveying, storage, feeding and<br />

mixing system for the production of chocolate drinks.<br />

Cocoa powder should be processed at temperatures below<br />

30°C and under dry conditions. This is because cocoa powder<br />

is a hygroscopic product that would absorb moisture and form<br />

lumps, which would affect its flavour and make processing<br />

difficult. Therefore, it is advantageous to have a closed<br />

processing system that protects the product from possible<br />

contamination and interaction with the environment. Gericke<br />

uses pneumatic conveying systems in which the product<br />

is introduced into a pipeline through a special device and<br />

transported by means of a gas flow to a receiving hopper.<br />

In a pneumatic lean phase conveying system, the product is<br />

introduced into the pipeline by a rotary valve. The conveying gas<br />

is usually generated by a roots blower operating at a pressure of<br />

less than one bar g. This type of pneumatic conveying system is<br />

characterised by high air velocities of usually more than 20m/s<br />

and lean product loading of solids dispersed in the gas stream.<br />

Conveying hygroscopic powders containing fat (cocoa powder<br />

usually has a proportion of 10-20%) at high speeds can result in<br />

product layers within the pipeline, leading to clogged pipes,<br />

which are unhygienic.<br />

With the PulseFlow PTA pneumatic dense phase conveying<br />

system supplied by Gericke, the cocoa powder is conveyed as a<br />

slow-moving plug of product. The system consists of a pressure<br />

vessel and is operated with compressed air from an air supply<br />

usually greater than four bar g. Since the line is filled with a<br />

dense volume of solids, called a high loading, the cocoa powder<br />

is transported at velocities well below 10m/s, therefore requiring<br />

a small amount of compressed gas. The air consumed from the<br />

air network is cleaned and typically dried with a freeze dryer,<br />

resulting in a very low residual water content corresponding to an<br />

atmospheric dew point of approximately -20°C. This prevents the<br />

product from settling in the pipeline and interrupting the flow.<br />

The Gericke<br />

pneumatic dense<br />

phase conveying<br />

system for cocoa<br />

powder<br />

Depending on the supplier of the cocoa powder, the flow behaviour<br />

can range from very free flowing to poor flowing. The transport<br />

system must therefore be able to convey both types of cocoa<br />

powder. The cohesive and poor flowing type exhibits funnel<br />

flow in the hoppers, which can result in low performance. To<br />

prevent this, the conveying system has been equipped with a<br />

special fluidising system that enables uniform discharge. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

FIRST LOOKS 45<br />

iHX: An intelligent<br />

heat exchanger for<br />

all applications<br />

onto the back of tube surfaces which aren’t thermal heating. Heat and Control’s<br />

in direct line of sight to the hot surface.” iHX Intelligent Heat Exchanger<br />

can be used as part of a new<br />

The use of heat exchangers in food<br />

equipment line, or is easily retrofitted<br />

<strong>Food</strong> processing & <strong>Beverage</strong> are an <strong>Asia</strong>, alternative 132 x 205 to steam mm, Digitalisation or into M, an CC-en91-AZ237 existing line. FBA 03/23<br />

Heat and Control has launched a new<br />

heat exchanger technology. The iHX<br />

Intelligent Heat Exchanger (iHX) is a<br />

low oil volume model set to provide<br />

an efficient, low cost, oil heating<br />

solution for food manufacturers.<br />

The heat exchanger is suitable for all<br />

manner of snack food applications,<br />

including bakery, potato chips, corn<br />

products, nut products, French<br />

fries, potato co-products and all<br />

continuous frying operations.<br />

Heat and Control chief engineer<br />

Mick Walsh shared: "Using the<br />

latest advancements in design<br />

and automation in computer code<br />

allowed us to perform the millions<br />

of calculations needed to optimise<br />

radiative heat transfer and create an<br />

optimised tube bundle design and<br />

heating technology, (stet) reduced<br />

oil volume. This innovation in design<br />

offers a 25% increase in efficiency<br />

gains over our previous, base model<br />

heat exchanger. The iHX provides<br />

improved oil quality, reduced oil<br />

volume, lower fuel costs, and lower<br />

emission levels. Moreover, the iHX<br />

performs at an optimal level as all tubes<br />

within the radiative zone use their<br />

whole surface area for heat transfer,<br />

reflecting heat from the insulation<br />

CC-en91-AZ237 03-23.indd 1 07.03.2023 10:00:28<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

46<br />


Mecmesin rice texture analyser: Quality control for rice<br />

manufacturers<br />

In the world of rice manufacturing,<br />

delivering consistent, high-quality<br />

products is the ultimate goal.<br />

One of the most critical factors<br />

that influence the success of rice<br />

products is texture. The Mecmesin<br />

rice texture analyser supports rice<br />

manufacturers as they perceive,<br />

evaluate and improve rice texture.<br />

The texture of rice impacts consumer<br />

satisfaction and brand reputation.<br />

To that, understanding, quantifying<br />

and optimising rice texture is a key<br />

part of the manufacturing process.<br />

Ensuring that every batch meets the<br />

desired texture is thus necessary.<br />



The rice texture analyser is a benchtop,<br />

software-controlled instrument<br />

designed to measure the sensory<br />

mouthfeel of cooked rice and other<br />

foods with precision. It replicates<br />

the natural bite and chewing action,<br />

ensuring that the results correlate<br />

precisely with the established<br />

texture profile analysis (TPA)<br />

parameters that define mouthfeel.<br />

When equipped with a Kramer<br />

compression-shear fixture, this<br />

system captures a set of data<br />

points, enabling users to understand<br />

the specificities of rice texture.<br />



At the heart of this technology is<br />

the VectorPro software — a tool that<br />

orchestrates the texture analyser's<br />

operation, in accordance with the<br />

preset instructions. It not only<br />

controls the equipment to apply<br />

forces on the test sample, but also<br />

acquires data and automatically<br />

calculates results that align with<br />

the correct sensory qualities.<br />

The Mecmesin rice texture analyser<br />

empowers rice manufacturers<br />

in several critical ways:<br />

1. Benchmark and compare<br />

rice varieties: Use the system<br />

to quantifiably benchmark and<br />

compare the texture of different<br />

rice varieties. This capability aids<br />

in optimising the cook profile,<br />

which, in turn, serves as a guide for<br />

consumer preparation instructions.<br />

2. Consistency assurance: The<br />

system provides ensures the<br />

consistency of supplied raw<br />

grains — an important aspect of<br />

maintaining product quality.<br />

3. Evaluate harvesting variations:<br />

Assess the impact of variations<br />

in harvesting, such as variations<br />

in protein and carbohydrate<br />

levels, which influence the final<br />

texture during preparation.<br />

4. Measuring firmness, stickiness,<br />

and adhesiveness: Analyse<br />

firmness by examining the peak<br />

compression force during the<br />

complete bite cycle. Evaluating<br />

stickiness and adhesiveness are<br />

vital parameters in determining<br />

consumer satisfaction.<br />

In the competitive landscape of rice<br />

manufacturing lies precision at its<br />

core. The Mecmesin rice texture<br />

analyser enables rice manufacturers<br />

to fine-tune their processes, optimise<br />

product quality, and ensure that<br />

every grain of rice consistently meets<br />

the consumer standards. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

FIRST LOOKS 47<br />

Spectrim X series with LUCAi grades fruits<br />

with deep learning<br />

At IFPA 2023, TOMRA presented the Spectrim<br />

X, a new optical grading platform powered<br />

by LUCAi Deep Learning. A grading system<br />

for apples, kiwifruits, stone fruits, avocadoes,<br />

and citruses, the technology minimises<br />

operational instability and manual labour,<br />

while also meeting grading standards. The X<br />

series surpasses the current Spectrim model<br />

as the optical grading platform of choice.<br />

Comprised of the LUCAi Engine Software,<br />

artificial intelligence, and pre-trained<br />

models, the LUCAi Deep Learning<br />

technology embedded within Spectrim<br />

X delivers substantial performance and<br />

reduces the need for human operators.<br />

With the LUCAi, users can, for example,<br />

detect and locate the calyx of apples<br />

(without misreading this for a defect). It<br />

can also build the right image classification<br />

network to remove dehydrated fruits such<br />

as blueberries. This was made possible<br />

through training LUCAi on more than<br />

300,000 images of fruit from different<br />

varieties, geographies, and seasons.<br />

“Our LUCAi Deep Learning technology uses<br />

pre-trained models to teach computers how<br />

to process data, such as complex patterns<br />

in photos,” explained Benedetta Ricci Iamino,<br />

global category director for cherries and<br />

apples at TOMRA <strong>Food</strong>. “The electronic sorter<br />

assesses thousands of high-resolution,<br />

multi-channel fruit images every second.<br />

Then it cross-references what it sees with<br />

vast amounts of data to make grading<br />

decisions to meet precise market demands.<br />

This data has been captured from TOMRA<br />

machines across the globe and precisely<br />

labelled by TOMRA’s data science team.”<br />

In line with TOMRA’s sustainability strategy,<br />

the Spectrim X series has also been designed<br />

to work with fewer parts, and utilises a<br />

higher share of sustainable materials and<br />

components. It is also designed for easier and<br />

safer access and installation of the cabinet.<br />

Most recently, the LUCAi was implemented<br />

at FreshCo, a fruit and vegetable exporter<br />

and grower of apples from New Zealand.<br />

A representative from the company shared:<br />

“The fruits after the storm seem to have a lot<br />

more splits than previously, but the AI made<br />

it really, really easy to control that. In the<br />

past we had to work a lot harder around the<br />

stem area, mainly for splits and punctures.<br />

compared to AI; now, we don't have to do<br />

the work anymore, AI does it for us. This<br />

means we can keep production up at speed<br />

without a lot of manual grading on the line.”<br />

Ricci Iamino commented: “TOMRA’s<br />

customers will continue to benefit from<br />

LUCAi in many ways. LUCAi enables<br />

granular controls to adjust for the<br />

severity of a variety of defects and to<br />

cater for seasonal dynamics and market<br />

preferences. In the past, this could only<br />

be achieved by an experienced operator,<br />

but now it can be learned by LUCAi,<br />

helping our customers maximise returns<br />

and improve their brand reputation.<br />

“Additionally, LUCAi modular architecture<br />

allows multiple commodity or defects<br />

models to plug-and-play into the existing<br />

Spectrim system with faster onboarding<br />

– optimising line efficiencies, bringing<br />

greater consistency, and maintaining<br />

peak grading performance without<br />

human intervention. This allows<br />

TOMRA’s customers to always minimise<br />

bad-in-good and good-in-bad, resulting<br />

in higher returns for their fruits. LUCAi<br />

also means it’s no longer necessary to<br />

find or train highly-skilled operators with<br />

the expertise to run lines efficiently.” FBA


their countries' pavilions, located<br />

under the international pavilions.<br />

In total, the show expects to bring<br />

together nearly 3,000 firms, 30% of<br />

them international and from more than<br />

50 countries. They will occupy almost<br />

the entire Gran Vía venue at Fira de<br />

Barcelona, which spans 85,000 sq m<br />

of net exhibition space. Nearly 100,000<br />

visitors – 23% of them international,<br />

from 149 countries – visited the last<br />

edition of Alimentaria in 2022.<br />

<strong>Asia</strong>n companies<br />

make strong<br />

comeback in<br />

Alimentaria <strong>2024</strong><br />

Alimentaria, an international food,<br />

beverage, and food service show, will<br />

return to Fira de Barcelona's Gran Via<br />

venue from 18-21 Mar <strong>2024</strong>, with an<br />

expected 6% increase in its international<br />

offerings. Four months ahead of the<br />

event, the organisers have highlighted<br />

the return of <strong>Asia</strong>n companies, led by<br />

China, Taiwan, Thailand and South Korea.<br />

<strong>Food</strong> sector. Taiwan will concentrate its<br />

offerings for foodservice professionals<br />

in the Restaurama sector.<br />

South Korea, Indonesia and Thailand<br />

will also have a prominent presence,<br />

and will complete the range of <strong>Asia</strong>n<br />

gastronomy products on offer in<br />

Its offer will be structured in different<br />

key sectors: Intercarn, the meat<br />

and meat products industry show;<br />

Hostelco and Restaurama (equipment,<br />

services and products for the Horeca<br />

channel); Interlact (milk and dairy<br />

industry); Expoconser (canning sector),<br />

Snacks, Biscuits & Confectionery<br />

(sweets and snacks); Fine <strong>Food</strong>s<br />

(gourmet products and oils): Organic<br />

<strong>Food</strong>s (organic products); Coffee,<br />

Bakery and Pastry and <strong>Food</strong>tech<br />

(transversal solutions for processes,<br />

machinery, technology, industry 4.0,<br />

and ingredients for the food industry).<br />

In addition, Alimentaria Trends will<br />

showcase the latest in plant-based,<br />

functional, free-from, halal and kosher<br />

foods; meanwhile, Grocery <strong>Food</strong>s will<br />

bring together large food corporations.<br />

In addition, the International Pavilions<br />

will house the participations grouped<br />

by country, and last but not least,<br />

Lands of Spain will present the wealth<br />

and diversity of products from the<br />

various Spanish regions. FBA<br />

In the case of China and Taiwan,<br />

who were not present in 2022 due to<br />

COVID-19 restrictions, the exhibition<br />

space planned for each country will<br />

double and triple respectively this year.<br />

China will have five large stands with dozens<br />

of companies grouped under the umbrella<br />

of the China Chamber of Commerce for<br />

<strong>Food</strong> Import and Export (CCCFNA) in the<br />

International Pavilions, Expoconser, Snacks,<br />

Biscuits and Confectionery, and Organic<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

FIC<strong>2024</strong> opens doors to<br />

largest exhibition space<br />

in show’s history<br />

The 27th <strong>Food</strong> Ingredients China (FIC<strong>2024</strong>)<br />

and 33rd National <strong>Food</strong> Additives<br />

Production Application Technology<br />

Exhibition will be held at the National<br />

Exhibition and Convention Centre in<br />

Shanghai from 20-22 Mar <strong>2024</strong>.<br />

The upcoming exhibition area sets a new<br />

record as it spans 160,000 sq m, attracting<br />

100,000+ professional visitors and leading<br />

the world in this field. More than 1,500<br />

exhibitors will gather to present the latest<br />

innovations in the field of food additives<br />

and ingredients. With the addition of new<br />

exhibition categories such as food industry<br />

machinery, natural extracts, functional food<br />

ingredients, and functional ingredients<br />

for pre-packaged meals, FIC<strong>2024</strong> will<br />

create an efficient platform for the rapid<br />

development of the health industry.<br />

Under the joint efforts of stakeholders in<br />

the food industry, FIC has become one<br />

of the largest international trade shows,<br />

offering an extensive product range<br />

and a series of professional activities<br />

representing a high level of industry<br />

development in China and beyond.<br />

FIC <strong>2024</strong> covers six exhibiting halls, which<br />

include the overseas pavilion at Hall 3, Hall<br />

4.1; the overseas pavilion, and domestic<br />

machinery and testing devices pavilion at<br />

Hall 5.1; domestic natural, functional and<br />

comprehensive products pavilion at Hall 6.1;<br />

domestic comprehensive products pavilion<br />

at Hall 7.1; and the domestic fragrances,<br />

flavours and condiments pavilion at Hall 8.1.<br />

The annual FIC is not only an industry<br />

event; it also serves as a horizontal and<br />

vertical technical exchange platform in the<br />

international food field. Various forms of food<br />

industry machinery equipment will be making<br />

their debut at the exhibition. With more than<br />

10 years of experience in its belt, the FIC<strong>2024</strong><br />

machinery exhibition area will offer more<br />

than 200 machinery equipment exhibitors for<br />

the food industry, such as industrialisation<br />

automatic production equipment, food<br />

sterilisation packaging machinery equipment,<br />

pre-prepared meal professional equipment,<br />

intelligent manufacturing equipment,<br />

and food safety testing equipment.<br />

Meanwhile, three series of academic summits<br />

in the food industry will offer key market<br />

insights and vital information. At the same time,<br />

more than 40 technical seminars will create<br />

a platform for technological innovation, with<br />

the 7th Member Representative Conference of<br />

the Association and the 1st Enlarged Meeting<br />

of the 7th Council alongside the exhibition.<br />

Experts and scholars from 12 professional<br />

committees of the association will also be onsite<br />

for consultation and answering questions.<br />

Interested parties can pre-register by scanning<br />

following FIC’s official account on WeChat and<br />

other official platforms for more exhibition<br />

information, or by visiting the official website<br />

and clicking “English” to register. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

50 SHOW REVIEW<br />

HostMilano 2023 dives<br />

into the future<br />

with innovation at the fore<br />

Dedicated to the food service and hospitality<br />

industry, HostMilano has, since 1966,<br />

presented a comprehensive selection of<br />

solutions ranging from raw materials to<br />

semi-finished products, as well as machinery<br />

to tableware. Taking place every two years<br />

in Italy by Fiera Milano, this year’s event was<br />

held from 13-17 Oct in Fiera Milano Rho.<br />

Of more than 2100 exhibitors participating<br />

in the show (comparable to 2019 figures),<br />

40% of them were international companies<br />

from over 50 countries – including Germany,<br />

Spain, France, Switzerland, the Netherlands,<br />

Portugal, Turkey, and many more. These<br />

exhibitors presented their latest products and<br />

technologies, allowing for the cross-exchange<br />

of ideas at an international arena.<br />

Exhibitors to the show were also able to<br />

meet with selected hosted buyers from 75<br />

other countries through ICE-ITA Agency.<br />

The exhibition featured 14 different<br />

sectors grouped into three different<br />

zones: the first, which comprised of<br />

38% of total exhibitors, included food<br />

service equipment and bakery, pizza<br />

and pasta services; the second, at<br />

42%, comprised of coffee and tea<br />

related services, alongside bars, coffee<br />

and vending machines, gelato, and<br />

pastries; the third, at 20%, showcased<br />

hospitality furniture and tableware.<br />

General manager of Zhanjiang Sapoe Drink Systems Manufacturing with the company’s<br />

European clients<br />

This year’s show saw a significant growth<br />

in the tableware and water purification<br />

sectors, with the former observing a 35%<br />

increase compared to figures in 2019. In<br />

addition, the gelato sector – a specialty<br />

of the Italian market – was also noted to<br />

have seen exports exceeding €2.3bn in<br />

2022, surpassing more than one-quarter<br />

of the EU’s total exports. The gelato sector<br />

is further projected to grow at a CAGR of<br />

4.4%, reaching a total of €3.2bn in 2026.<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


51<br />

About 60 exhibitors from China were<br />

also present at the showground. There<br />

were not only growing companies<br />

exhibiting for the first time, but also<br />

well-established companies that<br />

have been exploring the European<br />

market for ten consecutive years.<br />

Zhang Qingqiu, general manager<br />

of Zhanjiang Sapoe Drink Systems<br />

Manufacturing, said: "Our coffee<br />

machines and soymilk machines are<br />

currently leading the market in China,<br />

and the company continues to push<br />

forward with product development<br />

and technological innovation, always<br />

striving for product quality to meet<br />

international standard levels. Our<br />

coffee machines and popcorn<br />

machines have been exported to<br />

South East <strong>Asia</strong> and South America,<br />

and the European market is the most<br />

important market, accounting for<br />

30% of the total business. Chinese<br />

technologies and machineries are<br />

consistently moving forward, and<br />

have an advantage in terms of price/<br />

performance ratio, which can occupy<br />

the mid-range market. We hope that<br />

more new customers will favour<br />

our products during this event.”<br />

Likewise, WHITE XTAR, an<br />

exhibitor from Jiangsu,<br />

China founded in 2015<br />

with two existing factories,<br />

also drew interest.<br />

The company provides<br />

professional solutions and<br />

technical support for product<br />

development. With its own<br />

intellectual property system in the<br />

production of coffee beans, coffee<br />

concentrates, freeze-dried powder, tea<br />

extracts, espresso cocktails, chocolates<br />

and other advanced processes, WHITE<br />

XTAR has plans for overseas expansion<br />

The all-in-one cooking and cutting<br />

machine from ROBOQBO, meanwhile,<br />

offered a cost-effective solution in a<br />

time of rising labour costs and concerns<br />

regarding producitivity in hotels and<br />

restaurants. As healthy eating is still<br />

on-pace as a leading trend, these<br />

oil-free fryers from Spain are a timely<br />

solution meeting these demands.<br />

Digital transformation, sustainability,<br />

and skills were some of the key topics<br />

discussed at the seminars, with the<br />

increasing consumer awareness of<br />

global events emphasised. The flavours<br />

of global cuisine are continuing to<br />

evolve at a rapid pace, with consumers<br />

showing an increasing interest in<br />

dishes from different culinary traditions.<br />

Demand is also growing in coffee<br />

shops, especially for speciality coffees.<br />

Likewise, 48% of Italian consumers<br />

have also expressed a desire for<br />

recipe and flavour innovations.<br />

The 2023 Milan International Hotel<br />

Supplies Exhibition attracted 180,000<br />

visitors and 700 invited professional<br />

buyers to gather at the event, once<br />

again promoting new developments<br />

in the industry's technology that<br />

meet consumer demand. FBA<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

SIFST Annual 2023<br />

The Singapore Institute of <strong>Food</strong> Science and<br />

Technology (SIFST) is a member of both the<br />

International Union of <strong>Food</strong> Science and<br />

Technology (IUFoST) and the Federation of<br />

Institutes of <strong>Food</strong> Science and Technology in<br />

ASEAN (FIFSTA). SIFST is also an allied organisation<br />

of the Institute of <strong>Food</strong> Technologists of USA and<br />

a co-operating society of the Institute of <strong>Food</strong><br />

Science and Technology (UK).

Annual Report 2023 SIFST<br />

Dear SIFST members,<br />

The desire to promote and advance food science and technology knowledge and its applications amongst<br />

the professionals is one of the key objectives of the Singapore Institute of <strong>Food</strong> Science & Technology<br />

(SIFST). We offer a platform for food industry professionals to enhance connectivity, collaboration and<br />

exchange of scientific knowledge that can make an impact on our food ecosystem.<br />

I am honoured to serve as the SIFST president in 2023 and have the opportunity to work with a dedicated<br />

team of council members under the guidance of our immediate past president, Mr Richard Khaw. We<br />

are excited to continue the flagship SIFST events such as the professional talks related to current<br />

developments in food science and technology, the student symposium and quiz bowl competitions, food<br />

product awards and industry visits for our valued members.<br />

We strive to bring together a community of like-minded professionals to network and share industry<br />

knowledge. In addition, we target to enhance member engagement through various communication<br />

channels so as to grow the membership of this scientific community.<br />

On behalf of SIFST 47th Council, I would like to thank all SIFST members who supported our events this<br />

year. I look forward to a great <strong>2024</strong> as more SIFST activities are being rolled out!<br />

Tan Ai Tsing<br />

President, SIFST 47th Council,<br />

2023/<strong>2024</strong><br />

47 th Council Members<br />

Immediate Past President<br />

Mr Richard Khaw Min Cheh, Nanyang Polytechnic (NYP)<br />

President<br />

Ms Tan Ai Tsing, Ingredion Singapore Pte Ltd<br />

Vice-President<br />

Ms Tan Yan Ling, Pan Pacific Singapore<br />

Hon Secretary<br />

Ms Evelyn Ong, <strong>Food</strong> Innovation and Resource Centre (FIRC)<br />

Hon Treasurer<br />

Ms Catherine Seah , Singapore <strong>Food</strong> Agency (SFA)<br />

Council Members<br />

Ms Lee Hui Cheng, Republic Polytechnic (RP)<br />

Dr Alvin Loo, National University of Singapore (NUS)<br />

Dr Matthew Zhao, YSQ international<br />

Mr Tay Seng Kiong, Cargill Singapore<br />

Co-opted Council Members<br />

Dr Ng Sek Yeo Singapore Polytechnic (SP)<br />

Mr Wong Weng Wai Temasek Polytechnic (TP)<br />

Mr Kevin Lwe Biospringer by Lesaffre<br />

Ms Clarisa Sibulo SMC Nutrition Pte Ltd<br />

Honorary Advisors<br />

Mr Lim Chee Kian<br />

Dr Lee Kim Lian<br />

Mr Yeoh Guan Huah<br />

Mrs Irene Tan Ek Ek<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

SIFST Annual Report 2023<br />

Singapore Institute of <strong>Food</strong> Science<br />

and Technology (SIFST) Annual<br />

Report 2023<br />


Membership 2023<br />

Honorary Fellows 2<br />

Fellows 18<br />

Associates 175<br />

Licentiates 184<br />

Corporate Members 28<br />

Mr Richard Khaw, SIFST Immediate Past President<br />

• IUFoST Board of Directors<br />

• IUFoST Competition and Award Sub-Committee Member<br />

• IUFoST Voting Delegates for SIFST<br />

• SPRING Singapore Accreditation Council (SAC) Technical<br />

Committee (TC) for Chemical & Biological Testing – From<br />

July 2012<br />

• SPRING Singapore Accreditation Council (SAC)<br />

Technical Committee (TC) for Proficiency Testing<br />

• Singapore <strong>Food</strong> Standards Committee 19th Term Member<br />

• Singapore <strong>Food</strong> Standards Committee Guidelines for Delivery<br />

of Ready-To-Eat (RTE) <strong>Food</strong> Working Group Co-Chairman<br />

• Singapore <strong>Food</strong> Standards Committee Co-Chairman<br />

for <strong>Food</strong> Safety Technical Committee Member<br />

Student Members 48<br />

SIFST would like to take this opportunity to pay tribute to our<br />

honorary advisor, fellow and past president, Mrs Ser-Low Wai<br />

Meng who passed away peacefully in Feb 2023. SIFST would also<br />

like to record its sincere appreciation to Mrs Ser-Low Wai Meng,<br />

who was also a senior lecturer at the Singapore Polytechnic<br />

School of Chemical and Life Sciences for more than 30 years.<br />

Mrs Ser served as council member, vice-president, and president<br />

of SIFST for more than 20 years. She chaired the 13th ASEAN<br />

<strong>Food</strong> Conference in 2013 and concurrently served as the<br />

president of Federation of <strong>Food</strong> Science & Technology in<br />

ASEAN (FIFSTA) from 2012-2013.<br />


The 47th Annual General Meeting was held on 27 Jun 2023<br />

at One Farrer Hotel, Singapore. Mr Richard Khaw presented<br />

highlights of the events held for the period of the SIFST 46th<br />

Council. A new Council was elected in and Ms Tan Ai Tsing<br />

was elected as president of the SIFST 47th Council.<br />



The following members represented the Institute in various<br />

committees of government and professional bodies:<br />

Dr Lee Kim Lian, SIFST Past President & Honorary Advisor<br />

• Institute of <strong>Food</strong> Science & Technology<br />

(IFST), UK – Liaison Person<br />

Mr Lim Chee Kian, SIFST Past President & Honorary Advisor<br />

• Fellow of IUFoST<br />

• Institute of <strong>Food</strong> Technologists (IFT), USA - Liaison Person<br />

Ms Tan Yan Ling, SIFST Vice-President<br />

• International Union of <strong>Food</strong> Science & Technology (IUFoST)<br />

- Voting Delegate<br />

Prof Zhou Weibiao, SIFST Fellow Member<br />

• Fellow of IUFoST<br />

• International Association for Engineering and <strong>Food</strong> (IAEF)<br />

<strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong> Magazine<br />

SIFST continues to incorporate SIFST news in the <strong>Food</strong> &<br />

<strong>Beverage</strong> <strong>Asia</strong> magazine, published by Pablo Publishing Pte<br />

Ltd. The magazine is circulated to about 7,000 food industry<br />

professionals in <strong>Asia</strong>, including SIFST members. Its features<br />

include updates on new members, announcements of upcoming<br />

events and reports about SIFST activities as well as a Corporate<br />

Member’s profile in each bi-monthly issue. The SIFST Annual<br />

Report 2022 was also co-published with <strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong>.<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

Annual Report 2023 SIFST<br />

The Annual Report offers a means of communication to members,<br />

reporting the Institute’s news and publishing quality technical<br />

papers of interest. The Editorial Board comprises of Ms Tan Ai Tsing,<br />

Ms Tan Yan Ling, Ms Evelyn Ong and Dr Alvin Loo.<br />


47th Annual General Meeting (AGM) and<br />

Professional Talk<br />

Date: 27 Jun 2023<br />

Time:<br />

Venue:<br />

6.00-10.00pm<br />

One Farrer Hotel, Singapore<br />

Event Details<br />

6.00pm: Registration<br />

Dr Mark Richards sharing about cultivated seafood technology<br />

6.30pm: Introduction to Future <strong>Food</strong> Alliance (FFA) - Innovate with<br />

Industry and Career Opportunities by Ms Evelyn Ong,<br />

centre director, <strong>Food</strong> Innovation & Resource Centre,<br />

Singapore Polytechnic; Ms Ng Su Ling, course chair,<br />

School of Chemical & Life Sciences, Singapore Polytechnic;<br />

Mr Richard Khaw, deputy director, School of Applied<br />

Science, Nanyang Polytechnic; Mr Samuel Aw,<br />

senior manager, School of Applied Science,<br />

Republic Polytechnic; Dr Kalpana Bhaskaran, deputy director,<br />

School of Applied Science, Temasek Polytechnic<br />

7.30pm: 47th SIFST Annual General Meeting<br />

8.15pm: World Congress Appreciation Dinner<br />

10.00pm: Close<br />

Title: <strong>Food</strong> Sustainability and Technology<br />

Date: 28 Mar 2023, 7.00–8.30pm<br />

Venue: Nanyang Polytechnic, Singapore<br />

1 st Topic: Overcoming Technical and Cost Challenges in<br />

Cultivated Seafood<br />

Speaker: Dr Mark Richards, lead specialist, School of Applied Science,<br />

Nanyang Polytechnic<br />

2 nd Topic: Indoor Vertical Farming: A Vision for Sustainable<br />

<strong>Food</strong> Production<br />

Speaker: Dr Ritu Bhalla, assistant director, Agriculture Research<br />

and Innovation (AGRI) Centre at Republic Polytechnic<br />

Title: Constructing Future <strong>Food</strong>s and Ingredients with<br />

Nutritional Advantages<br />

Date: 3 Oct 2023, 6.30–8.00 pm<br />

Venue: NTUC Centre, One Marina Boulevard, Singapore<br />

Speaker: Dr Shaun Sim, senior scientist, Singapore Institute<br />

of <strong>Food</strong> and Biotechnology Innovation (SIFBI), A*STAR<br />


On 19 Aug 2023, SIFST organised its annual Student Symposium,<br />

with the purpose of enhancing academic exchange among food<br />

science and technology students at Singapore’s tertiary educational<br />

institutions. This event was held at the National University of<br />

Singapore’s campus with a total of six finalists from: Singapore<br />

Mr Richard Khaw presented highlights of SIFST for the past year<br />

All participants, honourable judges and organiser of SIFST Student<br />

Symposium<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

SIFST Annual Report 2023<br />

Polytechnic, National University of Singapore and Singapore<br />

Institute of Technology-Massey. SIFST was pleased to have<br />

invited three honourable professional judges from the industry:<br />

Dr Ong Mei Horng, Dr Yap Peng Kang and Ms Tan Ai Tsing.<br />

The winner, Isaac Yeo from NUS, with the research title: “Cocoa<br />

bean shell (CBS) Kombucha: An alternative to traditional Kombucha<br />

brewed with tea”, was awarded with SG$300 cash prize.<br />

technology field at the undergraduate level. This competition<br />

aimed to recognise and support the intellectual achievement<br />

of students, and to promote the value of teamwork in their<br />

Institution of Higher Learning (IHL) groups. The event was held at<br />

the Temasek Polytechnic campus, with a total of 12 teams (two<br />

teams each from Singapore Polytechnic, Temasek Polytechnic,<br />

Republic Polytechnic, Nanyang Polytechnic, National University of<br />

Singapore, Singapore Institute of Technology-Massey University.<br />

In addition, SIFST also presented a special Merit award with $150<br />

cash prize to the team SP, Tan Rou-Fu, Lau Jae-Yee and Lim<br />

Jun-Wei with the research title: "Application of Medium Chain<br />

Triglycerides (MCTs) in plant-based meat development".<br />

The winners emerged from the competition were:<br />

Champion: NUS – Kenzie Tan, Nicole Wong, Marcus Ting<br />

and Manfred Goh<br />

1st Runner-up: NUS – Hon Keat Yong, Kathleen Yip, Lo Mei Hui<br />

and Yi Zhang Lee<br />

2nd Runner-up: TP – Sherrie T.,Linus Loke, Malaika Saad Janjua<br />

and Bernice Lee<br />

The champion team had represented Singapore to compete<br />

in the 17th ASEAN <strong>Food</strong> Conference, ASEAN <strong>Food</strong> Quiz Bowl<br />

competition in Kuching, Sarawak, Malaysia on 25 Oct 2023 and<br />

once again, clinched gold medal in the regional competition.<br />

Dr Yap Peng Kang presenting the award to winner Isaac Yeo<br />

from NUS<br />


On 6 Sep 2023, SIFST organised a Quiz Bowl competition, which<br />

was a question-and-answer competition of knowledge and quick<br />

recall. The questions covered topics in the food science and<br />


SIFST 47th Council will be organising industry career talks and<br />

learning journeys for corporate and student members to exchange<br />

insights and increase awareness of the career opportunities<br />

available within the food industry.<br />

In addition, the members can look forward to interesting professional<br />

talks on Nutri-Grade and urban agri-tech in Nov 2023 and<br />

the first quarter of <strong>2024</strong>.<br />

The Council plans to hold the SIFST <strong>Food</strong> Product Awards <strong>2024</strong><br />

in the first quarter of <strong>2024</strong>. FBA<br />

All the participating teams competing<br />

in the Quiz Bowl<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

Annual Report 2023 SIFST<br />

How food science can support<br />

Singapore’s urban farming<br />

By Dr Vinayak Ghate, lecturer, department of food science and technology,<br />

National University of Singapore<br />

Singapore’s food production ecosystem has undergone a significant change in the last<br />

ten years. Traditionally, food production in Singapore has been dominated by aquaculture<br />

and poultry farming. However, the last ten years have seen the advent of urban farming,<br />

and as of today, there are over 200 registered farms in Singapore.

SIFST Annual Report 2023<br />

Singapore’s urban farming ecosystem has its own set of challenges.<br />

Land scarcity in Singapore and its high price have placed a strong<br />

emphasis on productivity and efficiency. The high cost of production<br />

has also translated into high prices of locally-grown produce,<br />

leading to a risk of them going unsold on supermarket shelves.<br />

Hence, there is a need to convert them into value-added products.<br />

<strong>Food</strong> science and technology can help to overcome these challenges.<br />

For example, increasing farming productivity requires innovative<br />

approaches like direct seeding. The merits of these innovative<br />

approaches need to be weighed against the effect that they have on<br />

the nutritional composition of the grown produce. New approaches<br />

must also be designed to ensure that locally grown produce stays<br />

longer on the shelves, giving it a higher chance of being purchased by<br />

the consumer. Novel food safety approaches can help in this regard.<br />

In spite of these interventions, if the produce does go unsold, or if<br />

the supply exceeds the demand, there ought to be food processing<br />

methods that we can leverage to convert them into valuable products,<br />

at scale. <strong>Food</strong> engineering can play a pivotal role in this endeavour.<br />

In light of these needs, some of our recent projects under the<br />

leadership of Prof Zhou Weibiao at the department of food science<br />

and technology, NUS (NUS FST), have aimed at supporting solutions.<br />

Farming usually takes place through a transplanting step, wherein<br />

seedlings are first raised in nurseries before being transplanted into<br />

growing trays or open fields (in the case of conventional farming).<br />

This enables farmers to provide optimal conditions for seedling<br />

growth, which may be different to the optimal conditions for plant<br />

growth. It also allows them to select only those seedlings for the<br />

next stage that are viable for further growth, ensuring economy<br />

of effort. However, the transplanting step requires additional<br />

labour, whose cost might outweigh the economic profits from<br />

transplantation. This has prompted urban farmers to consider<br />

direct seeding, wherein seedlings are directly transplanted into<br />

the growing trays, thus bypassing the transplanting step.<br />

While the economic benefits of direct seeding are obvious, it is<br />

important to understand the impact that this improvisation might have<br />

in the nutritional quality of the crops. This is because the mechanical<br />

and moisture stress imparted by the transplanting step can induce<br />

the production of metabolites as part of the plant’s stress response,<br />

some of which include include nutrients such as polyphenols and<br />

glucosinolates. To test this hypothesis, we profiled the nutritional<br />

composition of three <strong>Asia</strong>n brassicas: bok choy, choy sum and mao<br />

bai, using transplanting and direct seeding. In these vegetables, we<br />

estimated the vitamin C, carotenoids, glucosinolates and vitamin<br />

K, along with their total antioxidant capacity. 1 Furthermore, we also<br />

tested the effect of the transplanting step on two distinct stages of<br />

maturity – the "baby" stage vs the mature stage. Our results showed<br />

that direct seeding reduced the nutritional content of the vegetables,<br />

but different nutrients were affected at each stage of maturity. At<br />

the baby stage, the ascorbic acid content was reduced by 39-51%<br />

and the vitamin K content by 21-30%; at the mature stage, the total<br />

glucosinolate content decreased by 12-40%. These results can enable<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

Annual Report 2023 SIFST<br />

Singapore’s urban farmers to better understand the impact that<br />

such improvisations can have on the quality of their produce and<br />

make a more wholistic decision on the merits of these innovations.<br />

As the old adage goes, prevention is better than cure. It is thus highly<br />

preferrable that the locally grown leafy greens be prevented from<br />

spoiling. For this purpose, we have been developing the application of<br />

visible light to extend the shelf-life of green leafy vegetables in retail<br />

stores. Previously, our research has shown that illumination with<br />

blue light emitting diodes can reduce pathogens on fresh-cut fruits<br />

such as pineapples, which are sold on display shelves in food courts. 2<br />

More recently, we have also demonstrated that blue light emitting<br />

diodes hold promise in reducing spoilage incidence in tomatoes<br />

and strawberries in warehouses. 3 Hence, we are now working on<br />

integrating the technology into retail stores to extend the shelf-life of<br />

high-value leafy green vegetables such as the locally grown ones.<br />

At the same time, there are ongoing efforts to develop technologies<br />

that can transform the leafy greens to value-added products<br />

should they go unsold. These technologies include juicing, high<br />

pressure processing (HPP) and mechanical abrasion. The demand<br />

for vegetable juice has been increasing due to its high nutritional<br />

properties. Hence, it is important that a juicing method which can<br />

preserve these nutrients is selected. Conventional juicing, also<br />

known as centrifugal juicing, has been increasingly challenged<br />

by cold-press juicing due to the latter’s claim in producing more<br />

nutritious juice, presumably due to its non-thermal properties.<br />

We decided to verify this claim by comparing the nutritional<br />

composition of conventionally pressed bok choy juice with coldpressed<br />

bok choy juice. The results (yet to be published) showed<br />

that cold pressing does not necessarily produce juice of a superior<br />

nutritional quality, as is popularly believed. Hence, vegetable<br />

growers and juice processors can make more informed decisions<br />

while choosing a juicing method to value-add their products.<br />

Similarly, we investigated the application of HPP as an alternative<br />

to conventional thermal processing for producing vegetable<br />

juice. A key factor that limits the shelf-life of vegetable juice is<br />

the activity of enzymes such as polyphenol oxidases (PPO) and<br />

peroxidases (POD). Inactivation of these enzymes requires a much<br />

higher pressure or a longer pressure holding time compared to that<br />

required for inactivating bacterial pathogens. However, increasing<br />

the pressure or holding time risks degrading the other nutrients in<br />

the vegetable juice, necessitating a trade-off. Our study aimed to<br />

determine if using a longer holding time at the highest pressure<br />

made a difference to the enzyme activity and if this trade-off was<br />

desirable. Our results showed that even at the highest deployable<br />

pressure commercially (600MPa), increasing the holding time to<br />

20min (in comparison, bacteria require only 3-5min for reduction<br />

to a “pasteurisation” level) decreased the PPO and POD activities<br />

by about 15-30% only. 4 Moreover, this modest level of inactivation<br />

did not translate to better retention of nutrients during storage.<br />

Thus, we concluded that it may not be productive for growers or<br />

juice processors employing HPP to adopt longer holding times.<br />

To enhance the taste and shelf-life, vegetable juice manufacturers<br />

typically add lime juice to the juice mixture. This acidification step,<br />

which lowers the pH, also risks producing acid-adapted bacteria<br />

in the juice, should the juice be contaminated. Acid-adapted<br />

bacteria might also be more resistant to high pressure as response<br />

to one stress often confers cross-resistance to other stresses. If<br />

this is the case, methods that validate the performance of high<br />

pressure pasteurisation ought to use acid-adapted strains as test<br />

organisms. In one of our recent studies, published in Applied and<br />

Environmental Microbiology, we showed that the acidification<br />

step can indeed produce acid-adapted strains and that these<br />

strains are harder to kill with HPP than conventional (non-acidadapted)<br />

strains. 5 This informs interested growers, processors,<br />

and regulators that to ensure the safety of the high-pressure<br />

pasteurised vegetable juice, validation tests ought to employ acidadapted<br />

strains and that the process parameters should be tuned<br />

to ensure the inactivation of these strains, not conventional ones.<br />

A key limitation to the shelf-stability of high-pressure pasteurised<br />

juice is the presence of bacterial endospores, which survive<br />

pasteurisation. Inactivation of these endospores can enable<br />

growers and juice manufacturers to distribute the juice without<br />

requiring a cold chain, and open more opportunities for export.<br />

Hence, we have been developing pretreatments that can germinate<br />

the spores before HPP and consequently sensitise them to HPP.<br />

These include the addition of selected nutrients, the activation<br />

of cortex lytic enzymes and mechanical abrasion. Some of these<br />

methods have shown promise and with further research and<br />

development, can act as complements to HPP in the future.<br />

<strong>Food</strong> science and technology is a discipline that is downstream to<br />

agriculture. However, by testing impactful and relevant hypotheses,<br />

it can provide valuable feedback that can make urban farming<br />

activities more profitable. FBA<br />


1<br />

Koo A, Ghate V, Zhou W. Direct seeding compromised the vitamin C content of<br />

baby vegetables and the glucosinolate content of mature vegetables in <strong>Asia</strong>n leafy<br />

brassicas. <strong>Food</strong> Chem. <strong>2024</strong>;437(P2):137783. doi:10.1016/j.foodchem.2023.137783<br />

2<br />

Ghate V, Kumar A, Kim MJ, Bang WS, Zhou W, Yuk HG. Effect of 460 nm light emitting diode<br />

illumination on survival of Salmonella spp. on fresh-cut pineapples at different irradiances<br />

and temperatures. J <strong>Food</strong> Eng. 2017;196:130-138. doi:10.1016/j.jfoodeng.2016.10.013<br />

3<br />

Chong L, Ghate V, Zhou W, Yuk HG. Developing an LED preservation technology<br />

to minimize strawberry quality deterioration during distribution. <strong>Food</strong> Chem.<br />

2022;366(March 2021):130566. doi:10.1016/j.foodchem.2021.130566<br />

4<br />

Koo A, Chew DX, Ghate V, Zhou W. Residual polyphenol oxidase and peroxidase<br />

activities in high pressure processed bok choy (Brassica rapa subsp. chinensis)<br />

juice did not accelerate nutrient degradation during storage. Innov <strong>Food</strong> Sci Emerg<br />

Technol. 2023;84(October 2022):103284. doi:10.1016/j.ifset.2023.103284<br />

5<br />

Koo A, Ghate V, Zhou W. Acid adaptation increased the resistance of Escherichia<br />

coli O157:H7 in bok choy (Brassica rapa subsp. chinensis) juice to high-pressure<br />

processing. Appl Environ Microbiol. 0(0). https://doi.org/10.1128/aem.00602-23.<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

SIFST Annual Report 2023<br />

VEME flavour catalysts: VEgan<br />

HeME ingredient for alternative<br />

meat flavours<br />

Generating meat-identical flavours from vegan ingredients is possible<br />

and accessible, but the industry needs to rethink how vegan meat<br />

flavours should be manufactured.<br />

By Chia Jia Yang, research assistant, department of chemistry and flavour technologist, tHEMEat Company;<br />

Max Tham Jing Rui, research fellow, department of chemistry and R&D head, tHEMEat Company<br />

Despite plant-based meat reaching a market peak of US$1.4bn in<br />

the US in 2020, the growth of its sales has since stagnated and<br />

slowed since 2021. 1-2 According to consumer surveys done by SPINS<br />

and Good <strong>Food</strong> Institute 2-3 , flavour and price remains as the top<br />

barriers to adopting plant-based protein substitutes. Until alternative<br />

proteins are able to match or surpass animal meats in these aspects,<br />

the consumer adoption rates of alternative proteins will not grow<br />

tremendously. A 2021 Applied Economic Perspective Policy article<br />

revealed that customers were only willing to pay 44% less for a plantbased<br />

burger than a beef equivalent. 4 This shows that customers prefer<br />

and value animal proteins over plant-based ones, as they perceive<br />

meat as being more premium. Therefore, for plant-based meats and<br />

alternative proteins to gain higher consumer adoption rates, they<br />

must uncompromisingly reach quality parities with animal meats<br />

while remaining a magnitude more affordable than animal meats.<br />

palatable meat flavours because they are unable to replicate<br />

the chemical complexity of the meat flavour environment.<br />

In order to accurately replicate the flavour profile of animal meats,<br />

a paradigm shift in flavour generation methodology is needed.<br />

Instead of relying on simplistic, single-mode chemical reactions<br />

to generate limited “meaty” compounds and resulting in artificial<br />

and unpalatable meat flavours, the industry should strive to<br />

recreate and maximise all chemical reactions involved in the<br />

generation of meat flavours through the use of edible catalysts.<br />




Unfortunately, alternative protein manufacturers today face challenges<br />

in imparting meat-identical flavours to their products cost-effectively.<br />

Options available to them come in the form of commercial meat<br />

flavourings, and these products usually lack complexity, and are<br />

expensive and difficult to retain in the final products. These flavourings<br />

are either (a) flavours created by thermal processing or (b) chemical<br />

reconstitutions of meat flavours. Both products are usually syntheticsmelling<br />

and/or simplistic, and have to combined with other flavourings<br />

and require costly optimisation efforts to produce a palatable flavour.<br />

This lack of meat-identicalness is due to the flavours’ heavy<br />

reliance on the Maillard reaction to produce a substantially<br />

small set of flavour molecules. Other meat flavour generation<br />

reactions due to the other natural occurring compounds in meat<br />

are not harnessed. Consequently, these methods fail to recreate<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

Annual Report 2023 SIFST<br />

Heme, found in haemoglobin and myoglobin in animals, is the<br />

reason why animal meats taste better than plant-based equivalents<br />

which lack this molecule. Heme acts as a flavour catalyst that<br />

enables all the meat flavour generation reactions to occur,<br />

resulting in high diversity and number of flavour molecules, and<br />

translating into meat’s highly desirable flavour. It can reduce the<br />

activation energy of many reactions, allowing for a much larger set<br />

of flavour compounds to be formed during the heating process.<br />

However, heme is typically extracted from animal sources or<br />

produced using precision fermentation, and these sources have<br />

their limitations of having animal origins, high costs, low efficiency<br />

and may be unavailable to manufacturers due to pending<br />

regulatory approval.<br />

tHEMEat’s VEME is the market’s first vegan, non-GMO and<br />

cost-effective heme manufactured from vegetable sources.<br />

Similar to heme, our VEME flavour catalyst allows alternative<br />

proteins to replicate the look, cook, smell and taste of animal<br />

meats from vegan ingredients. Furthermore, our VEME is<br />

produced in an efficient, rapid and environmentally sustainable<br />

process, ensuring that VEME is more than 20 times cheaper<br />

than precision fermentation heme. Finally, VEME’s ingredients<br />

have already been approved by multiple international food<br />

agencies (eg Europe, United States, Japan and Singapore), and<br />

is immediately usable by customers. It is also possible to use<br />

VEME to produce flavours that are similar to beef, pork or fish.<br />

Fig 1: VEME ingredient enhances process flavours to create familiar,<br />

complex meat flavours from plant sources<br />


Through scientific and sensorial testing, VEME’s ability to effortlessly<br />

replicate meat-identical flavours has been demonstrated and<br />

validated. Compared to existing process flavours which provide<br />

simplistic aromas with few flavour molecules reminiscent of meat,<br />

scientific data shows that the VEME flavour catalyst generates a<br />

multitude and greater number of flavour molecules. In a plantbased<br />

model system, VEME outperforms free iron and iron-absent<br />

systems in generating meaty volatiles. VEME catalyses the formation<br />

of more flavour molecules, adding to the complexity of the reaction<br />

flavours (Fig 1). These key meat flavour molecules are similar to<br />

those obtained during the cooking process of animal meats, giving<br />

the plant-based product the flavour characteristic of meats.<br />

Thus, VEME can allow alternative protein and flavour manufacturers<br />

to bridge the flavour gap with animal meats, while minimising<br />

cost and maximising margins due to its ease-of-use and high<br />

affordability respectively.<br />

Manufacturers can use VEME in their product to enhance and<br />

increase these flavour molecules from existing plant-based<br />

flavour precursors, giving a dynamic and complex meat-like<br />

fragrance using purely plant-based ingredients (Fig 2).<br />

Sensory test<br />

Green = VEME TM<br />

Red = Iron<br />

Grey = No Iron<br />

BBQ<br />

Fig 2: VEME augments beefy notes<br />

to plant-based model system.<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

SIFST Annual Report 2023<br />

formulations. VEME interacts with plant-based precursors to generate<br />

familiar meat flavours, and the formulation of these precursors can<br />

be tweaked to promote formation of different species of animal meat<br />

as desired. tHEMEat has broken the code to produce various dynamic<br />

species-specific flavours, such as beef (Fig 3), pork, poultry and fish.<br />

Fig 3: VEME minced beef, a product made by infusing soy texturised<br />

vegetable protein with VEME beef-flavoured solution (Photo: DBS<br />

Foundation)<br />

tHEMEat’s sensory test* also found that panellists rated the VEME<br />

flavour catalyst as producing the beefiest scent in a plant-based model<br />

system (Fig 2), as compared to free iron or no added iron. In a plantbased<br />

system without the addition of iron, the flavour lacks complexity<br />

and characteristics that are reminiscent of beef. Therefore, consumers<br />

are unwilling to switch over to meatless substitutes as they do not<br />

yield the same levels of satisfaction. tHEMEat’s VEME flavour catalysts<br />

can enhance the flavours of existing plant-based or other alternative<br />

proteins, adding complexities and identifiable species-specific flavours.<br />

Unlike traditional meat flavourings, application of VEME into alternative<br />

proteins is versatile, and can be incorporated into existing process<br />

flavours as catalyst to improve the aroma and taste profile of flavour<br />



Besides enhancing the meaty flavours of alternative proteins, VEME<br />

also confers a range of other benefits. Visual cues when consuming<br />

meats also affects consumer satisfaction. Like heme in animal<br />

meats, VEME contributes to the red colours of the alternative protein<br />

products and transitions to brown when heated. This provides<br />

consumers with a comprehensive cooking and dining experience.<br />

Furthermore, VEME is a highly bioavailable form of iron that is<br />

often lacking in plant-based diets. Manufacturers may rely on<br />

free iron to boost the iron content of alternative proteins, yet the<br />

bioavailability of iron in this format is low and not easily absorbed<br />

into the body. VEME is preferably taken up in the gut through<br />

specific receptors. 5 This is especially important for vegans and<br />

vegetarians who do not obtain sufficient iron from their diets.<br />

By incorporating VEME into their alternative protein products<br />

and flavours, manufacturers are assured a low-cost, vegan<br />

and non-GMO product that is delicious and affordable, thus<br />

satisfying their customers’ palate and wallets. This novel<br />

food technology will support manufacturers in making their<br />

products desirable and competitive – not just in the plantbased<br />

sector, but in the meat protein industry as well. FBA<br />

Fig 4: VEME recreates the sensory attributes of animal meats, with colour determining the “doneness” of the alternative protein<br />


1<br />

Formanski, K. (2021). State of the Industry Report: Plant-based meat, seafood, eggs, and dairy;<br />

The Good <strong>Food</strong> Institute, 2022.<br />

2<br />

Ignaszewski, E., & Pierce, B. (2023). Retail sales data: Plant-based meat, eggs, dairy: GFI.<br />

The Good <strong>Food</strong> Institute. https://gfi.org/marketresearch/<br />

3<br />

Gaan, K. (2020). State of the Industry Report: Plant-Based Meat, Eggs, and Diary; The Good <strong>Food</strong><br />

Institute, 2021.<br />

4<br />

Caputo, V.; Sogari, G.; Van Loo, E. J. (2022). Do plant-based and blend meat alternatives taste<br />

like meat? A combined sensory and choice experiment study. Applied Economic Perspectives<br />

and Policy 45 (1), 86-105. DOI: 10.1002/aepp.13247.<br />

5<br />

Hooda, J.; Shah, A.; Zhang, L. (2014). Heme, an essential nutrient from dietary proteins,<br />

critically impacts diverse physiological and pathological processes. Nutrients 2014, 6 (3), 1080-<br />

1102. DOI: 10.3390/nu6031080.<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

Annual Report 2023 SIFST<br />

SIFST Members in 2023<br />


Emeritus Prof Ang How Ghee<br />

Dr Ngiam Tong Tau<br />


Mr Chou Kai Chih<br />

Assoc Prof Karunanithy Ramasamy<br />

Mr Lodge, Norman<br />

Dr Perera, Anne<br />

Dr Chua Sin Bin<br />

Dr Lien Wen Sze<br />

Mr Lim Chee Kian<br />

Mr Lim Kay Kong<br />

Mrs Ong Kim Lian<br />

Dr Pho-Tan Lay Koon<br />

Mrs Tan Ek Ek, Irene<br />

Ms Tan Tiat Siang, Connie<br />

Mr Wong Mong Hong<br />

Mr Yap Giau Cheng, Eugene<br />

Mr Yeow Kian Peng<br />

Mr Yeoh Guan Huah<br />

Prof Zhou Weibiao<br />


Abbott Laboratories (S) Pte Ltd<br />

ALS Technichem (S) Pte Ltd<br />

Borregaard SEA Pte Ltd<br />

Chop Hup Chong <strong>Food</strong> Industries Pte Ltd<br />

Cargill <strong>Asia</strong> Pacific Holdings Pte Ltd<br />

CP Kelco Singapore Pte Ltd<br />

Delfi Ltd<br />

F&N Global Marketing<br />

FrieslandCampina Development Center<br />

Futura Ingredients Singapore Pte Ltd<br />

Gourmet <strong>Food</strong> Safety Consultancy<br />

Huber's Pte Ltd<br />

Ingredion Singapore Pte Ltd<br />

Kikkoman (S) Pte Ltd<br />

Mondelez International AMEA PTE LTD<br />

Nestle R&D Center Pte Ltd<br />

NTUC Fairprice Co-operative Ltd<br />

Prima Limited<br />

Synergy <strong>Asia</strong> Training & Consulting Pte Ltd<br />

The V Pte Ltd<br />

US Dairy Export Council<br />


Ms Aisyah Shakira Binte Abdul Jalil<br />

Ms Calista Foo Jun Yi<br />

Ms Calistal Ang Si Min<br />

Ms Christine Chan<br />

Ms Chan Mei Hui Jenny<br />

Ms Chan Wan Ting<br />

Ms Chong Sin Yee<br />

Mr Choo Zhi Wei<br />

Mr Chow Jun Yan Eldrid<br />

Ms Chua Jia Hui<br />

Ms Chua Xinying<br />

Ms Chung Hui Yu Audrey<br />

Ms Dayna Ong Shu Min<br />

Ms Elaine Yeow Yee Ling<br />

Ms Elysia Sutislio<br />

Mr Ernest Koh<br />

Ms Eunice Lee Meei Huey<br />

Ms Evelyn Lau<br />

Ms Felicia Liow Ker Ching<br />

Ms Goh Ai Ting<br />

Ms Goh Pei Xuan<br />

Ms Goh Siew Yen Evelyn<br />

Ms Goh Xue Zhen Audrey<br />

Ms Goh Yi Qian<br />

Ms Ho Shu Qi<br />

Ms Katrina Chng<br />

Ms Kee Mandy<br />

Ms Koh Huann Rong<br />

Ms Koh Yee Chin<br />

Ms Kok Chui Lin<br />

Ms Kwah Yan Sin<br />

Ms Lai Fang Yin<br />

Ms Lai Howe Ling Daisy<br />

Mrs Lai Jia Chee<br />

Ms Lee Pei Xuan<br />

Ms Lee Seu Lan<br />

Ms Liew Samantha<br />

Mr Lim Chai<br />

Ms Lim Hui Pheng<br />

Ms Lim Pei Jun<br />

Ms Lim Shi Yi<br />

Mr Lim Siang Wee<br />

Ms Lim Wan Ting<br />

Ms Lim Yu Mei Joanne<br />

Ms Lim Yu Zhen Bellarie<br />

Ms Lin Hui Fang Vivian<br />

Mr Lin Weixiang Willis<br />

Ms Lin Yan Ting Elaine<br />

Ms Loh Hui Lin<br />

Mr Low Poh Seng Gaven<br />

Mr Lua Swee Song Maurice<br />

Ms Maja Vukmirovic<br />

Ms Mcferson Maureen Hadden<br />

Ms Miranda Maru Angeli Calinisan<br />

Ms Nah Jin Nim Adelyn<br />

Ms Ng Hui Ling<br />

Ms Nur Filzah Nadiah<br />

Ms Nur Syahirah Binte Amirruddin<br />

Ms Nurenilda Faraedayu Mokhtar<br />

Ms Nurul Ayu Nafisah Binte Hussain<br />

Ms Ong Cai Fen Esther<br />

Ms Ong Shu Min Joan<br />

Mr Poh Kai Keng<br />

Ms Poh Shih Yin<br />

Ms Quek Si Yi<br />

Ms Qurratu Ain Bte Mohd Fadzil<br />

Ms Radyiatul Mardyiah Binte Othman<br />

Ms Salwah Bte Abdul Rashid<br />

Ms Sarah Chia Jia Ning<br />

Ms Seah Xin Hui<br />

Ms Sim Hui Yu<br />

Ms Sin Si Min<br />

Ms Siti Aishah Bte Ismail<br />

Mr Soh Chin Yi<br />

Ms Soh Jin Chen<br />

Ms Soh Jun Ru<br />

Mr Tan Ban Yang Alvin<br />

Ms Tan Bi Xue<br />

Ms Tan Kai Chin<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

SIFST Annual Report 2023<br />

Ms Tan Peh Ling<br />

Ms Tan Shi Ying<br />

Ms Tan Su Shan<br />

Ms Tan Xiao Ping<br />

Ms Tan Yue Ting<br />

Ms Tan Zi Hao Crystal<br />

Mr Tay Siang Hong<br />

Ms Tay Xin Ying Mandy<br />

Mr Teng Bryan<br />

Ms Teo Wan Ling<br />

Ms Then Chew Siew Gertrude<br />

Mrs Tio Fang Kee<br />

Ms Toh Chin Hwee, Iris<br />

Ms Toh Kai Ning Clarine<br />

Ms Tong Xiuying Jean<br />

Ms Wang Yi Jin<br />

Ms Wong Yun Xiao<br />

Ms Wu Manchao<br />

Mr Yap Jie Sen<br />

Ms Yau Wen Lee<br />

Mr Yeo Bin Hui<br />

Ms Yeo Hui Jun<br />

Ms Yeo Poh Cher<br />

Ms Yeo Sze Min<br />

Mr Yeon Liang Jun<br />


Dr Aaron SM Goh<br />

Ms Alessandra Macri<br />

Dr Anh Linh Nguyen<br />

Dr Asma Ashraf Khan<br />

Ms Audrey Pai<br />

Mr Aw Cheng Soon Samuel<br />

Ms Bailyne Sim<br />

Mr Chan Cheng Num<br />

Mr Chan Joy Seng<br />

Ms Chan Yong Jiet<br />

Ms Chan Yuen Mun Carmen<br />

Ms Chek Yvette<br />

Prof Chen Wei Ning, William<br />

Ms Cheng Shiwan<br />

Mr Chew Keng Guan<br />

Mr Chia Han Yong, Daniel<br />

Ms Chia Say Yen Joanne<br />

Ms Chloe Chan<br />

Dr Cho Kian Sai<br />

Ms Choa Wai Boey Eunice<br />

Mr Choo Chong Kwong Frank<br />

Ms Chong Jessica<br />

Dr Chow Pei Yong, Edwin<br />

Mr Chu Sin-I<br />

Ms Chua Wei Ting<br />

Ms Chuah Ai Mey<br />

Mr Chuang Fook Koon<br />

Ms Clarisa Sibulo<br />

Mr Cyrus Yeong<br />

Dr Jorry Dharmawan<br />

Dr Diono H. Beatrice<br />

Dr Du Juan<br />

Mr Eddie Koh<br />

Mrs Erh-Ho Guek Keow Cynthia<br />

Ms Esther Gusti<br />

Dr Eunice H Pang<br />

Dr Gabrielle Lee Wah Koh<br />

Dr Gan Heng Hui<br />

Mrs Goh Gui Xin<br />

Ms Goh Hwee Kwang Chris<br />

Dr Geetha Bansai<br />

Prof Goh Kelvin<br />

Ms Goh Linda<br />

Ms Grace Choo<br />

Ms Grace Yip<br />

Ms Gwee Choon Nghee<br />

Mr Hemang Dholakia<br />

Dr Heng Kiang Soon<br />

Prof Henry Jeyakumar<br />

Mr Huan Chee Meng<br />

Prof Huang Dejian<br />

Dr Ikasari Lilik<br />

Dr Izabela Gladkowska Balewicz<br />

Mr Justin Li<br />

Dr Kalpana Bhaskaran<br />

Dr Kambiz Shamsi<br />

Ms Kang Cecilia<br />

Ms Kaur Ravinder<br />

Ms Ker Seok Luan Luana<br />

Mr Khaw Min Cheh Richard<br />

Mr Kiran Paithankar<br />

Mr Koay Feng Ling Gregory<br />

Mr Koh Boon Liang<br />

Mr Koh Kok Ping Matthew<br />

Ms Kong Siew Peng Sharon<br />

Ms Kuah Lay Hong Evelyn<br />

Mrs Ku-Chong Lee Fong<br />

Mrs Kwa Biauw Ling<br />

Dr Kwok Kian Sze<br />

Mr Lam Nen Ying Ken<br />

Ms Lau Kum Yee<br />

Ms Lea Fe Tejado Bandiola<br />

Ms Lee Chior Tee<br />

Ms Lee Chooi Lan<br />

Ms Lee Hui Cheng<br />

Dr Lee Huei Hong<br />

Dr Lee Joo Won<br />

Ms Lee Lay Ping Wendy<br />

Ms Lee Lay See<br />

Mr Lee Liat Sneah<br />

Dr Lee Ming Kei Kenneth<br />

Ms Lee Soo Min Evelyn<br />

Ms Lee Wei Ru<br />

Ms Lee Yen Yen<br />

Ms Lee Yoke Ching<br />

Dr Lee Yuan Kun<br />

Dr Leong Lai Peng<br />

Dr Leong Woon Ying Jasmine<br />

Dr Lim Allan<br />

Dr Lim Bee Gim<br />

Dr Lim Kaiyang<br />

Ms Lim Kim Lian Petrina<br />

Ms Lim Ji Min, Alishia<br />

Mr Lim Ren Hann<br />

Ms Lim Seok Bee<br />

Ms Lim Su Ping<br />

Dr Lim Wen Sheng<br />

Mr Lim Ye Sen<br />

Mrs Lim-Tan Siok Min<br />

Ms Lin Zhiyin<br />

Dr Liu Meihui<br />

Assoc Prof Liu Shao Quan<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

Annual Report 2023 SIFST<br />

Dr Liu YeTing<br />

Ms Loh Pei Li Lynette<br />

Dr Loke Wai Mun<br />

Dr Loo Eng Kiat Alvin<br />

Mr Low Kai Fong Lawrence<br />

Dr Low Mei Yin<br />

Mr Low Teng Yong<br />

Mr Lwe Kai Wen<br />

Ms Melissa Angeline Setiawan<br />

Dr Molamma Prabhakaran<br />

Ms Mu Huey Shyan, Giselle<br />

Ms Neo Geok Tin<br />

Ms Ng Ann Go Cheryl<br />

Dr Ng Cher Siang<br />

Mr Ng Kok Keong Alex<br />

Mr Ng Kuak Ping<br />

Mr Ng Sek Yeo<br />

Mr Ngan Theng Meng, Raymond<br />

Dr Ong Mei Horng<br />

Ms Ong Xin Yi, Evelyn<br />

Dr Oni Yuliarti<br />

Mr Pankaj Sharma<br />

Dr Patane Michael<br />

Mdm Phang Choon Seng Helen<br />

Mr Phay Tat Guan Sam<br />

Ms Priyaporn Choonde<br />

Ms Quek Seow Chiang Linda<br />

Prof Richard Archer<br />

Ms Romina Sarah Formanes<br />

Mr Roni Wiguna<br />

Mr Sagar Kedare<br />

Mr Saiful Fazulul Haq<br />

Ms Seah Lay Hoon Catherine<br />

Dr Serene Choo<br />

Ms Shyamala Raja Segar<br />

Ms Sim Theng Theng<br />

Dr Simon Loveday<br />

Mr Sin Fook Choy Paul<br />

Mr Sinhala Peli Batubadde Gedara<br />

Kosala Chaminda Ranasinghe<br />

Prof Scarlet Lee<br />

Ms Sng Yam Hui, Jenny<br />

Mr Subheesh Kandar Veettil<br />

Ms Sze Wee Ping<br />

Ms Tai Mee Yin<br />

Mr Tan Ah Bah Albert<br />

Ms Tan Ai Tsing<br />

Mr Tan Boon Hwa Jasper<br />

Mrs Tan Chong Min<br />

Mr Tan Keng Beng<br />

Mr Tan Sen Min<br />

Ms Tan Siew Yan<br />

Ms Tan Yan Ling<br />

Dr Tay Hong Soon Ryan<br />

Mr Tay Li Wen Wesley<br />

Mr Tay Seng Kiong<br />

Mrs Tay- Keh Siong Yeh<br />

Mrs Tay-Chan Su Chin<br />

Dr Teh Hui Ean<br />

Mr Teh Wei Han Nigel<br />

Ms Teng Yee Meau<br />

Ms Teo Siew Guat Margaret<br />

Mr Teoh Chin Chye<br />

Mr Tham Keng Leong<br />

Mr Tham Whye Pin Allen<br />

Mr Ting Heng Luan<br />

Ms Toh Hui Kheng<br />

Mr Tan Jia Xiang Valentino<br />

Ms Vanessa Lee<br />

Ms Verleen Goh<br />

Mr Vikash Raj<br />

Dr Wang Rong Mabel<br />

Mr Wong Chiang Siang<br />

Mr Wong Jie Long Jerome<br />

Dr Wong Sheng Siung<br />

Mr Wong Siew Fai<br />

Mr Wong Weng Wai<br />

Mr Wong Yow Fook Jack<br />

Mrs Wong-Chan Mei Hong Jeanette<br />

Ms Xu Xing Lian<br />

Mrs Yashna Harjani<br />

Mr Yau Hean Tong Victor<br />

Mr Yeoh Phiak Hong<br />

Ms Zhang Yu<br />

Dr Zhao Junyu, Matthew<br />

Prof Zhou Weibiao<br />


Alpha Ho<br />

Ang Charlotte<br />

Arundhathi Sobha Narayanan<br />

Audrey Chua<br />

Ban Xin Yan<br />

Chai Jolene<br />

Chang Wen Kai<br />

Chay Angelyn<br />

Chen Qimin<br />

Chian Huey<br />

Chng Lie<br />

Chu Crystal<br />

Chu Hui Ting<br />

Daniel LiePutra Santoso<br />

Don Lee<br />

Han Nguyen<br />

Jolene Ong<br />

Kai Yi<br />

Koh Rui Wen<br />

Koh Xin Ying, Bernice<br />

Lam Yan Yu<br />

Lee Faith<br />

Lee Winnie<br />

Lee Yi En, Jayne<br />

Leo Hui Yuan<br />

Leong Jasmine<br />

Lim Jing Mun<br />

Lim Jun Kai, Renfred<br />

Liu Jun Jie, Sean<br />

Liu Yang<br />

Liu Yi<br />

Liu Yinying<br />

Loh Wan Fang Evelyn<br />

Loh Wen Wei<br />

Manfred Ku<br />

Ng Xin Tong<br />

Poornima Vijayan<br />

Renee Toh<br />

Rohaizad Khairah<br />

Serphine Lau<br />

Ting Marcus<br />

Wan Sing Yun<br />

Wong Mun Rui Serena<br />

Yao Yueying<br />

Yeo Isaac<br />

Zhang Shanbo<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

<strong>2024</strong> EVENTS<br />


24 – 26<br />

IC & Sensor Packaging Expo<br />

Tokyo Big Sight<br />

Tokyo, Japan<br />

31/1 – 3/2<br />

<strong>Food</strong> Pack <strong>Asia</strong><br />

Bangkok International Trade &<br />

Exhibition Centre<br />

Bangkok, Thailand<br />


7 – 9<br />

Fruit Logistica<br />

Berlin Messe<br />

Berlin, Germany<br />

13 – 15<br />

Vitafoods India<br />

Jio World Convention Centre<br />

Mumbai, India<br />

13 – 16<br />


Nürnbergmesse<br />

Nuremberg, Germany<br />

MARCH<br />

4 – 6<br />


China Import and Export Fair Complex<br />

Guangzhou, China<br />

6 - 8<br />

China International <strong>Beverage</strong> Industry<br />

Exhibition on Science and Technology<br />

Shanghai New International Expo Centre<br />

Shanghai, China<br />

6 - 8<br />

THAIFEX - HOREC <strong>Asia</strong><br />

IMPACT Exhibition and Convention Centre<br />

Bangkok, Thailand<br />

18 – 21<br />

Alimentaria<br />

Gran Via Barcelona<br />

Barcelona, Spain<br />

19 – 22<br />

Anuga <strong>Food</strong>Tec<br />

Koelnmesse<br />

Cologne, Germany<br />

21 – 22<br />

Future <strong>Food</strong>-Tech<br />

San Francisco, USA<br />

APRIL<br />

9 – 12<br />

5th Global <strong>Food</strong> Security Conference<br />

Leuven, Belgium<br />

10 – 12<br />

ISM Japan<br />

Tokyo, Japan<br />

23 – 26<br />

FHA-<strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong><br />

Singapore Expo<br />

Singapore<br />

23 – 26<br />


Korea International Exhibition Centre<br />

Seoul, South Korea<br />

MAY<br />

8 – 11<br />

<strong>Food</strong> + <strong>Beverage</strong> Indonesia<br />

Jakarta International Expo<br />

Jakarta, Indonesia<br />

15 – 17<br />

NHNE: China International Natural Health<br />

& Nutrition Expo<br />

National Exhibition & Convention Centre<br />

Shanghai, China<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

29 – 31<br />

ILDEX Vietnam<br />

Saigon Exhibition and Convention Centre<br />

Ho Chi Minh City, Vietnam<br />

JUNE<br />

4 – 7<br />

FOOMA Japan<br />

Tokyo Big Sight<br />

Tokyo, Japan<br />

12 – 15<br />

ProPak <strong>Asia</strong><br />

Bangkok International Trade &<br />

Exhibition Centre<br />

Bangkok, Thailand<br />

19 – 21<br />

Hi & Fi <strong>Asia</strong> China<br />

National Exhibition and Convention Centre<br />

Shanghai, China<br />

26 – 29<br />


Taipei Nangang Exhibition Centre<br />

Taipei, Taiwan<br />

JULY<br />

10 – 12<br />

Cold Chain Exhibition<br />

Bangkok International Trade &<br />

Exhibition Centre<br />

Bangkok, Thailand<br />

17 – 19<br />

Malaysia International <strong>Food</strong> & <strong>Beverage</strong><br />

Kuala Lumpur Convention Centre<br />

Kuala Lumpur, Malaysia<br />

AUGUST<br />

1 – 2<br />

<strong>Asia</strong> Palm Oil Conference<br />

Co-op Exhibition Centre<br />

Suratthani, Thailand<br />

7 - 10<br />

International Printing, Paper, Packaging<br />

Machinery Exhibition<br />

Malaysia International Trade &<br />

Exhibition Centre<br />

Kuala Lumpur, Malaysia<br />


4 – 5<br />

<strong>Asia</strong>-Pacific Sustainable <strong>Food</strong> Summit<br />

Singapore<br />

4 – 6<br />

Fi <strong>Asia</strong> Indonesia<br />

Jakarta International Expo<br />

Jakarta, Indonesia<br />

4 – 6<br />

ProPak Indonesia<br />

Jakarta International Expo<br />

Jakarta, Indonesia<br />


9 – 11<br />

Fi Vietnam<br />

Saigon Exhibition & Convention Centre<br />

Ho Chi Minh City, Vietnam<br />

19 – 23<br />

SIAL Paris<br />

Paris Nord Villepinte<br />

Paris, France<br />

24 – 27<br />

Kaohsiung <strong>Food</strong> Show<br />

Kaohshiung Exhibition Centre<br />

Kaohshiung, Taiwan<br />


20 – 23<br />

Drinktech Indonesia<br />

Jakarta International Expo<br />

Jakarta, Indonesia<br />

20 – 23<br />

Plaspak Indonesia<br />

Jakarta International Expo<br />

Jakarta, Indonesia<br />


To be announced<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>

68<br />



PAGE<br />

Andritz 13<br />

CBST <strong>2024</strong><br />

IFC<br />

Flexicon<br />

OBC<br />

ABOUT US<br />

Lorem Ipsum is simply dummy<br />

text of the printing and<br />

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Ipsum has been the industry's.<br />

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With the eBook, print advertisements<br />

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For advertising enquiries,<br />

please contact us at sales@pabloasia.com<br />


@foodandbeverageasia<br />

FOOD & BEVERAGE ASIA DECEMBER 2023 / JANUARY <strong>2024</strong>


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sales@flexicon.com.sg<br />

+65 6778 9225<br />




USA<br />

UK<br />


SPAIN<br />


FRANCE<br />

+61 (0)7 3879 4180<br />

+62 81 1103 2400<br />

+60 10 282 2400<br />

+1 610 814 2400<br />

+44 (0)1227 374710<br />

+27 (0)41 453 1871<br />

+34 930 020 509<br />

+49 173 900 78 76<br />

+33 (0)7 61 36 56 12<br />

©2023 Flexicon Corporation. Flexicon Corporation has registrations and pending applications for the trademark FLEXICON throughout the world.<br />

*See complete Guarantee for details.<br />


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