Food & Beverage Asia February/March 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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FEBRUARY / MARCH <strong>2024</strong><br />

www.foodbeverageasia.com<br />



Cultivated Meat 2.0: A sustainable revolution in large-scale<br />

seafood production<br />

The road towards embracing plastics circularity

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26<br />

10<br />


10 How food manufacturers can tackle Scope 3<br />

emissions<br />

12 The global ramifications of California's ban<br />

on synthetic food colour Red 3<br />

14 Navigating food fraud: A decade on from the<br />

Horsemeat Scandal<br />

16 Shaping the future of Malaysia's beverage<br />

landscape<br />


17 Symrise offers citrus taste solutions with<br />

augmented sustainability to strengthen<br />

security of supply<br />

18 Mintel Leap: New market intelligence AI<br />

helping brands answer strategic questions<br />

instantly<br />

19 Oatly launches two new oatmilk varieties<br />

20 Vegetarians dissatisfied with food product<br />

choices, research shows<br />


22 How do you recognise good clinical trials on<br />

nutraceuticals?<br />

24 A new approach to umami: Delivering the<br />

“fifth taste” the affordable way<br />

26 Cultivated Meat 2.0: A sustainable<br />

revolution in large-scale seafood production<br />

28 Step into the future of healthy ageing<br />

supplementation with MSM<br />

30 The rise of the adventurous consumer<br />

32 Plant-based protein at a crossroads, where<br />

to next?<br />


34 <strong>Food</strong> processing: A year in review and the<br />

future ahead<br />

36 Chase the rainbow: GNT taps into Gen Z for<br />

the future of colour<br />

38 An outlook on the soy industry in South<br />

East <strong>Asia</strong><br />


40 The road towards embracing plastics<br />

circularity<br />

42 Berryhill <strong>Food</strong>s finds sweet success with<br />

Eriez metal detectors<br />

44 The art of crumb coating<br />

46 Sustainable production with efficient filling<br />

technology<br />

48 The state of conveying in 2023<br />

50 Handling food processor wastewater<br />

treatment surprises with automatic scraper<br />

strainers<br />

52 Smart manufacturing can shape the future<br />

of consumer-packaged goods manufacturing<br />

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


40<br />


54 Upfield launches world's first plastic-free,<br />

recyclable tub for its plant butters and<br />

spreads<br />

55 From the Tosaf development laboratory:<br />

PFAS-free additives for the plastics industry<br />

56 Alfa Laval Free Rotating Retractor: Full<br />

cleaning coverage for ducts and tanks in<br />

hygienic processing lines<br />

58 Emerson introduces new pilot operated<br />

relief valve for enhanced storage tank<br />

reliability and protection<br />

59 Sidel EvoFILL PET: An answer to enhanced<br />

water quality in a reduced footprint<br />


60 Propak Vietnam <strong>2024</strong> returns to<br />

Ho Chi Minh City<br />

61 International exhibitors and visitors to<br />

amplify presence at Alimentaria &<br />

Hostelco <strong>2024</strong><br />

34<br />


4 Editor’s note<br />

5 News<br />

62 Events calendar<br />

64 Advertisers’ index<br />

2 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


Into the new world<br />

The turning of a page, the rise of a new dawn –<br />

<strong>2024</strong> is upon us in the blink of an eye, and<br />

with that, we can hopefully cast the shadows<br />

and challenges of the past years behind us, and<br />

seek a dazzling future in the coming months.<br />

With this new chapter, we set forth boldly into the unknown, bringing in<br />

captivating technologies and solutions to turn the food and beverage<br />

industry into an exciting playground of ideas and concepts. Plant-based<br />

meat, plastic-free solutions, enhancing circularity – these are but some of<br />

the forays that leading players into the industry have taken, with more<br />

coming ahead.<br />

market, the company dives into the use of colour as a means for producers<br />

to leave bold visual impressions on consumers that also convey vital<br />

messages of transparency and accountability. This, too, represents a new<br />

milestone in the way manufacturers can convey their product concepts.<br />

And what better way to seek the new frontier other than<br />

implementing smart solutions, from artificial intelligence to data<br />

analysis? The argument that analogue is better and more reliable<br />

is now a thing of the past, with smart manufacturing making up<br />

for the losses incurred by workforce shortages and skill gaps.<br />

Rockwell Automation elaborates more on the opportunity for<br />

producers to do more with less with these new technologies.<br />

Fazer, a chocolate brand under the Fazer Group, has recently launched a<br />

snack bar powered by Solar <strong>Food</strong>s’ Solein – the world’s first protein derived<br />

from air. Serving as a functional ingredient, Solein transforms the way in<br />

which producers can incorporate sustainable elements into their products;<br />

while Fazer has paved the way for food manufacturers to create accessible,<br />

groundbreaking products that allow consumers to taste the future.<br />

Whether it is streamlining the production floor to increase efficiencies<br />

and reduce carbon emissions, or creating an exciting product that<br />

revolutionises consumers’ tastebuds, the world is truly our oyster<br />

in the realm of food and beverages, and the sky our limit when it<br />

comes to what we can create. And here at <strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong>,<br />

allow us to spread your wings, and take you to grander heights.<br />

Speaking of the future, GNT has also touched on colour trends through its<br />

Colour Futures guide. By tapping into social media platforms and trends<br />

taking the world by storm and the newest wave of consumers leading the<br />

Agatha Wong<br />

Assistant Editor<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 />


3 Ang Mo Kio Street 62 #01-23 Link@AMK, Singapore 569139<br />

Tel: (65) 62665512 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 />


Scan here for the<br />

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

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

@foodandbeverageasia<br />



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


EDITOR<br />

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

COVER CREDIT: BENEO / Soleskz via Shutterstock<br />

<strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong><br />

incorporates the Official<br />

Publications of the<br />

Singapore Institute of <strong>Food</strong><br />

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4 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

NEWS<br />

igus offers new record guarantee of four years on cables<br />

igus has extended the guarantee period<br />

for its entire cable range by a further<br />

12 months – from three to four years.<br />

This will provide customers with greater<br />

functional and planning security.<br />

A cable’s reliability and durability are<br />

a concern for many companies as<br />

manufacturers of industrial cables do not<br />

provide a binding service life information.<br />

"We want to put an end to this uncertainty.<br />

We have therefore been giving customers<br />

a guarantee of 36 months on our entire<br />

chainflex range for 10 years, which is unusual<br />

in the industry," said Rainer Rössel, head<br />

of the chainflex cables business unit at<br />

igus. "In the past decade, we have gained<br />

valuable expertise, which is why we can<br />

now extend our guarantee promise to a full<br />

four years. This gives our customers even<br />

more functional and planning security."<br />

Based on over 20 billion additional test<br />

cycles in its in-house laboratory over the<br />

past decade, igus now offers a four-year<br />

guarantee on the entire chainflex cable<br />

range (Image: igus)<br />

A reason for extending the guarantee<br />

period lies in igus' efforts to make its own<br />

products as sustainable as possible.<br />

"Every time a cable breaks, a replacement<br />

has to be produced – with a corresponding<br />

CO2 impact in the entire production and<br />

transport chain," Rössel pointed out. "For<br />

this reason, we are constantly working on<br />

improving our cables and adapting them to<br />

a wide range of industrial applications."<br />

The long guarantee period is possible with<br />

igus’ test laboratory in Cologne, where<br />

chainflex cables are put to practical test<br />

with over two billion test cycles per year.<br />

The data obtained from the tests forms the<br />

basis for the online service life calculator<br />

igus provides. Here, customers enter the<br />

parameters of their application for a cable<br />

of their choice, such as temperature, radius<br />

and travel. The service life of a cable can<br />

be calculated with just a few clicks.<br />

igus’ extensive experience allows them to<br />

find the right cables for specific applications.<br />

In the event that a cable fails during the<br />

guarantee period, igus can provide a free<br />

replacement quickly, reducing downtime. FBA<br />

Redefine Meat increases the<br />

accessibility of new-meat portfolio<br />

across Europe<br />

Redefine Meat has added more than<br />

650 new food service outlets to increase<br />

the accessibility of its plant-based<br />

new-meat across Europe, with debut<br />

launches in retail, and geographic<br />

expansion totalling at 13 countries.<br />

Launched in Europe in 2022, Redefine<br />

Meat’s new-meat range has been endorsed<br />

by industry professionals for achieving the<br />

taste and texture of high-quality animal-<br />

based meat. Consequently, new-meat<br />

has been adopted across European food<br />

services. Redefine Meat has also launched<br />

in e-retailers for the first time, with six<br />

diverse new-meat products available<br />

nationwide in the UK (via Ocado) and the<br />

Netherlands (via Albert Heijn online and<br />

Crisp) – enabling consumers to access newmeat<br />

dishes across even more channels.<br />

Ahead of Veganuary, Redefine Meat<br />

expanded its food service channel into new<br />

countries including Belgium, Ireland, Italy,<br />

Malta, Sweden, and Switzerland – with newmeat<br />

dishes available in selected restaurants:<br />

A collaboration with renowned Mexican<br />

restaurant chain, Enchilada in Germany,<br />

for example, will see new-meat dishes<br />

including a first-of-its-kind Beef Flank<br />

Fajita feature on the January menus<br />

of 28 restaurants nationwide.<br />

In the UK, 77 food service providers will<br />

support the Veganuary campaign, including<br />

Leonardo Hotels, All Star Lanes, a Londonbased<br />

bowling venue, and the Three<br />

Cheers traditional British-style pub chain.<br />

The Netherlands catering giant, Compass<br />

Group, will also serve Redefine Meat’s unique<br />

beef and pork pulled new-meat products<br />

to around 350 canteens nationwide.<br />

Eshchar Ben-Shitrit, CEO and co-founder of<br />

Redefine Meat, commented: "While Europe<br />

has welcomed new-meat with open arms, our<br />

journey doesn't stop here – it expands beyond<br />

borders, cuisines, expectations, helping to<br />

create a new cultural mindset globally where<br />

the next generation of meat eaters don’t<br />

believe animal meat is the only way.” FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong><br />


NEWS<br />

Kemin industries introduces new global tagline<br />

Kemin Industries has debuted its new<br />

global tagline: Compelled by Curiosity.<br />

The tagline will be used worldwide to<br />

demonstrate Kemin's curiosity as a company<br />

and how it compels the organisation to<br />

innovate, collaborate, and explore endless<br />

possibilities. Built upon a solid foundation of<br />

science, Kemin uses creativity, in partnership<br />

with data, to create innovative solutions. A<br />

shared spirit of curiosity unites the company's<br />

global workforce and is underscored by<br />

Kemin's efforts to improve the lives of people,<br />

pets, animals, plants, and the planet.<br />

"Compelled by Curiosity so perfectly<br />

captures the spirit of Kemin: we are a<br />

diverse workforce, spanning functions,<br />

industries, and regions, that is driven by<br />

a unifying curiosity, pushing us toward<br />

achieving our vision of transforming lives<br />

around the world," said Dr Chris Nelson,<br />

president and CEO of Kemin. "Kemin<br />

ingredients are found in so many everyday<br />

products – from the food we consume<br />

to the fuel powering our vehicles. We're<br />

able to apply our science and exemplary<br />

solutions that make life better for all of us.<br />

I'm thrilled that we now have a tagline that<br />

shares this message so succinctly with our<br />

employees, customers, and communities."<br />

Created to elevate the Kemin brand identity<br />

and unify the company across multiple<br />

industries, the new tagline represents<br />

Kemin's history and future aspirations.<br />

Since the company began in 1961, curiosity<br />

has been at the heart of Kemin and its<br />

founders, RW and Mary Nelson. Now, more<br />

than six decades later, it continues to drive<br />

Kemin forward in serving customers across<br />

industries and in more than 120 countries.<br />

"Our curiosity is what compels – and<br />

propels – us forward to discover answers<br />

to the world's questions by using science<br />

and a spirit of innovation. We look<br />

outside the laboratory to see the world,<br />

to look beyond what is – to see what<br />

could be," said Nelson. "Said simply,<br />

we are Compelled by Curiosity." FBA<br />

Norwalt continues to invest in career path<br />

programme for aspiring college students<br />

Norwalt has expanded its education<br />

programme for college students interested<br />

in careers in machine design, manufacturing,<br />

and other automation-adjacent niches.<br />

The company’s collegiate automation<br />

programme (CAP) forges partnerships with<br />

the University of Delaware and other colleges<br />

to give students real-life experiences that<br />

bolster their learning in the classroom.<br />

For example, at the University of Delaware,<br />

Norwalt is assisting with facets of the school’s<br />

engineering curriculum, and providing funding<br />

for hands-on junior- and senior-level projects<br />

that complement classroom instruction.<br />

Norwalt also offers internship programmes,<br />

and conducts recruitment seminars offering<br />

opportunities to join its machine design team.<br />

Financial donations and close collaboration<br />

with the school’s education administrators<br />

round out Norwalt’s CAP programme.<br />

In recent years, Norwalt has also reached out<br />

to the County College of Morris, and several<br />

other community colleges with machinery<br />

component donations, helping these<br />

educational facilities maintain equipment<br />

vital for comprehensive student instruction.<br />

With facilities in Randolph, New Jersey and<br />

Tampa, Florida, Norwalt supplies conceptto-completion<br />

manufacturing equipment<br />

solutions. The company's engineers design,<br />

construct, validate and install premium<br />

production equipment whose functionalities<br />

include – but are by no means limited to –<br />

packaging and product assembly, post-mould<br />

automation, modular automation cells and<br />

robotics systems. Norwalt serves customers<br />

in a wide array of sectors, from medical<br />

devices and food and beverage applications,<br />

to personal care and household items.<br />

“It is highly rewarding to have the opportunity<br />

to nurture and mentor the machine designers<br />

and engineers of tomorrow,” said Mike Seitel<br />

President at Norwalt. “Our partnership with<br />

the University of Delaware is already showing<br />

tremendous promise, as we strive to provide<br />

real-life machining experience that positively<br />

influences the overall education process.<br />

Supplementing classroom instruction with<br />

hands-on scenarios is vital is a field such as<br />

ours, and we’re grateful to do our part.” FBA<br />

6 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

NEWS<br />

dsm-firmenich has announced Peach+<br />

as the 12th annual flavour of the year<br />

for <strong>2024</strong>. Peach+ was inspired by<br />

PANTONE 13-1023 Peach Fuzz, the <strong>2024</strong><br />

colour of the year from PANTONE.<br />

The selections were based on emerging<br />

signals in the cultural and consumer landscape<br />

where trends in kindness, community,<br />

goodness, and comfort have all been identified<br />

as having increasing relevancy. For more than<br />

20 years, both companies have observed<br />

many of the same trend sources, drawing<br />

inspiration from a wide variety of influences.<br />

Peach+ is an invitation to dsm-firmenich<br />

customers to innovate with this flavour, and<br />

go beyond the traditional juicy sweet aspects<br />

to also consider softer, smoother, lighter,<br />

and more refreshing textural elements.<br />

Maurizio Clementi, EVP taste for taste,<br />

texture and health at dsm-firmenich,<br />

shared: “The delicate and natural qualities of<br />

food safe plastics_print_185x123.pdf 1 <strong>2024</strong>/1/18 上 午 09:40:17<br />

dsm-firmenich<br />

announces<br />

Peach+ as the<br />

12th annual<br />

flavour of the<br />

year for <strong>2024</strong><br />

Peach+ call for diverse applications across<br />

multiple food and beverage industries, and<br />

we are excited to see the innovations of<br />

our clients upon receiving this news.”<br />

According to Emotions 360, a dsmfirmenich<br />

consumer study that measures<br />

consumer emotions associated with<br />

ingredients, the peach is unique in<br />

that it has many contrasting qualities,<br />

such as being both indulgent and<br />

pampering, but also refreshing and<br />

revitalising, and youthful, but nostalgic.<br />

The prevalent areas of growth for peach<br />

new product development are carbonated<br />

soft drinks, nectars, candies, readyto-drink<br />

teas, teas, flavoured alcoholic<br />

drinks, yogurt and fruit preparations,<br />

dairy drinks, juices containing peach,<br />

and fruit preserves. Other areas showing<br />

promise for growth are functional drinks<br />

and powdered soft drinks, as well as<br />

more savoury opportunities for peach<br />

including side dishes, noodles, processed<br />

cheeses, and protein analogues. Peach in<br />

combination also spiked in favour of passion<br />

fruit plus peach, mango plus peach, peach<br />

plus tea, and apricot plus peach. FBA<br />

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FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong><br />


NEWS<br />

Fazer launches<br />

limited edition<br />

snack bar<br />

powered by<br />

Solein<br />

Fazer, a Finnish chocolate brand<br />

under the Fazer Group, has launched<br />

a limited-edition chocolate bar<br />

powered by Solein – a novel protein<br />

cultivated from thin air through a<br />

fermentation process with air and<br />

electricity as its primary resources.<br />

Following the media tasting of Solein<br />

at the restaurant, Fico, in Singapore,<br />

the Fazer Taste the Future snack<br />

bar is the first retail consumer<br />

product incorporating the functional<br />

ingredient. It will be available at The<br />

Cocoa Trees store across Singapore<br />

– who, in 2022, became the first<br />

country to give Solein regulatory<br />

approval for use in products.<br />

“Singapore is the perfect test ground<br />

for our Taste the Future Chocolate<br />

Snack Bar, with a highly innovative<br />

food ecosystem and people who are<br />

not only passionate about food, but<br />

curious to try new things that are<br />

new, with nutrition and sustainability<br />

benefits. We at Fazer are dedicated to<br />

leading the food industry to a viable<br />

future and are constantly looking<br />

at how we can improve our own<br />

sustainability and impact the future of<br />

the food industry as a whole,” said Heli<br />

Anttila, vice-president of new product<br />

development at Fazer Confectionery.<br />

“This is an exciting moment for<br />

us working with Fazer – the very<br />

first time that people can try Solein<br />

within a consumer snack bar. This<br />

also demonstrates the potential of<br />

Solein as a sustainable and nutritious<br />

fortifier. With this introduction in<br />

Singapore, we are getting valuable<br />

customer feedback on Solein's<br />

viability in a new product category<br />

and also get a sense of the consumer<br />

acceptance of future ingredients.<br />

Our shared aim extends beyond this<br />

pivotal moment, targeting a wider<br />

scale European launch in 2025-2026<br />

with a whole range of products,” said<br />

Pasi Vainikka, CEO at Solar <strong>Food</strong>s.<br />

The dark chocolate, strawberries,<br />

and hazelnut snack bar contains oat<br />

puffs which are high in fibre and<br />

powered by Solein, which provides<br />

an enhancement of flavours and<br />

iron content. Handmade Fazer<br />

Taste the Future snacks were<br />

previously produced as a limitededition<br />

product in Helsinki, Finland.<br />

In Singapore, they will be available<br />

as part of a promotional bundle<br />

offer in selected Cocoa Tree store<br />

in Singapore from 18 Jan <strong>2024</strong>.<br />

Fazer is the biggest shareholder of<br />

Solar <strong>Food</strong>s and has been working<br />

hand–in–hand with the R&D team<br />

on product development for Fazer.<br />

The Taste the Future snack bar,<br />

with its addition of Solein, thus<br />

emphasises Fazer’s sustainability<br />

vision – vegan friendly and palm oilfree,<br />

the snack bar, like all of Fazer’s<br />

chocolates, is also made from 100%<br />

responsibly-produced cocoa.<br />

“Cellular agriculture, and creating<br />

chocolate products with the help<br />

of these technologies, is something<br />

that we are actively working with.<br />

We have been in contact with<br />

Solar <strong>Food</strong>s for many years as<br />

their biggest shareholder, and<br />

have also established a strong<br />

relationship with the team. This,<br />

in addition to what we are already<br />

doing with our Fazer for Better<br />

Cocoa sourcing programme where<br />

we are in direct contact with our<br />

farmers, has enhanced our initiatives<br />

to find the most sustainable<br />

solutions for our products,” said<br />

Siiri Pihlainen, senior manager of<br />

corporate ventures at Fazer. FBA<br />

8 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

NEWS<br />

IFF advances plant-based<br />

meat alternatives with<br />

high-moisture extrusion<br />

investment<br />

IFF has invested in high-moisture extrusion (HME) technology<br />

from Coperion, a global specialist in extrusion technology.<br />

IFF has developed many options for meat alternative players along the<br />

years, and now this investment is further enhancing the possibilities,<br />

enabling the company to support manufacturers in replicating the<br />

appearance and fibrous texture of conventional whole-muscle meat.<br />

HME can deliver an improved eating experience of plant-based meat<br />

and seafood products, offering advantages such as increased juiciness<br />

and muscle-like texture compared to other methods. Manufacturers<br />

can harness HME to create unique sensory attributes by understanding<br />

the interactions between various processes, ingredients, flavours,<br />

and proteins to optimise taste, texture, and cost-effectiveness.<br />

IFF has recently installed three HME systems in IFF's innovation<br />

hubs across Europe, the US, and Singapore. These systems are now<br />

operational and feature highly precise powder and liquid feeders.<br />

IFF is integrating HME into its IFF PRODUCT DESIGN approach,<br />

combining ingredient and flavour design expertise with advanced<br />

industry insights to provide end-to-end product design solutions.<br />

“Through the synergistic integration of HME technology and IFF's<br />

RE-IMAGINE PROTEIN Innovation programme, the goal is to pioneer<br />

new and innovative meat alternative products that offer a level of<br />

consumer acceptance not yet achieved in the market,” said Alexander<br />

Lamm, principal food designer of nourish at IFF. “This investment<br />

will allow us to deliver a wide range of benefits to our customers,<br />

helping them create innovative new meat analogues, and supporting<br />

them all the way from ideation to commercialisation, ultimately<br />

allowing our customers to develop successful products faster.”<br />

John Sheehy, global key account manager of alternative proteins,<br />

Coperion, added: “We’re delighted to collaborate with a global leader<br />

like IFF, and to help it integrate HME testing into its capabilities.<br />

Coperion is honoured and excited to have this opportunity to<br />

share our knowledge and expertise to help IFF develop the<br />

next-generation of fibrous plant-based proteins.” FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong><br />



How food manufacturers can<br />

tackle Scope 3 emissions<br />

While tackling Scope 3 emissions may not be easy, the right guidance<br />

and tools can help food producers complete their decarbonisation and<br />

sustainability journey. By Agatha Wong<br />

At COP28, the global heads of state and<br />

governments released a resolute declaration<br />

regarding the current food system and its<br />

place in creating a sustainable future amidst<br />

a call for stronger climate action. They<br />

emphasised the “unprecedented adverse<br />

climate impacts are increasingly threatening<br />

the resilience of agriculture and food systems<br />

as well as the ability of many, especially<br />

the most vulnerable, to produce and access<br />

food in the face of mounting hunger,<br />

malnutrition, and economic stresses”.<br />

Indeed, the food industry faces the doubleedged<br />

challenge of being one of largest<br />

contributors to the climate crisis – through<br />

emissions associated with agricultural<br />

production and animal farming, processing<br />

and transportation, and food loss and waste<br />

– as well as bearing a significant impact from<br />

climate change, with rising temperatures and<br />

unpredictable weather patterns threatening<br />

annual harvests and food stability.<br />

For many years, food and beverage<br />

producers have undertaken measures<br />

curbing Scope 1 and 2 emissions – the<br />

former covers emissions from sources that<br />

an organisation owns or controls directly,<br />

while the latter encompasses emissions<br />

that are caused indirectly by companies<br />

and come from where the energy it<br />

purchases and uses is produced. For most<br />

part, these measures have been relatively<br />

successful and well-implemented, with<br />

many MNCs claiming to have reduced<br />

their carbon footprint and energy use.<br />

What remains, however, are Scope 3<br />

emissions, which includes all other indirect<br />

emissions that occur in the upstream and<br />

downstream activities of an organisation.<br />

“When you talk about trying to engage<br />

back through the traders to the farm level,<br />

the ability to influence farming practices<br />

– which have to be location and context<br />

specific, and drive security of income for<br />

farmers and security of global procurement<br />

production – we have to create more stability<br />

in those investments to allow farmers the<br />

opportunity to plan these transitions. Because<br />

agricultural investments change the farm<br />

funnel and the types of practices that it takes<br />

to both improve their resilience, manage<br />

their transition and reduce greenhouse<br />

gas emissions, it takes time and a bit of<br />

courage and stamina in the system as well,”<br />

said Diane Holdorf, vice-president of the<br />

World Business Council for Sustainable<br />

Development (WBCSD), when asked on the<br />

obstacles and challenges preventing food<br />

producers from disclosing and addressing<br />

Scope 3 emissions in their value chain.<br />

Managing these transitions plans, Holdorf<br />

elaborated, will require the consideration<br />

of how one engages with farmers, and<br />

what one does to incentivise and reward<br />

in value-added ways for nature, diversity<br />

– in turn delivering real livelihood benefits<br />

for farmers. Another challenge would be<br />

acquiring primary source data, as well<br />

as quality secondary source data from<br />

agriculture in a globally consistent and<br />

credible way from farmers at a regional<br />

level that does not burden them. This data<br />

will enable greater accountability, although,<br />

as Holdorf noted, the ability to track and<br />

use said data across an often complex<br />

and integrated supply chain is a challenge<br />

that the industry will have to navigate.<br />

With that, the road to tackling Scope 3<br />

emissions will be a difficult one; while<br />

Holdorf believes that it can be managed<br />

10 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


through collective effort, removing it<br />

entirely would be a bigger question.<br />

“I think we're a long way from even being<br />

able to solve for that, but it doesn't mean that<br />

progress can't be made along that challenge.<br />

By starting to invest in understanding and<br />

aligning of data needs, how we can reasonably<br />

collect those data needs, what we are choosing<br />

to invest in and support as purchasers, both<br />

for the producer, the investments and the<br />

carbon biodiversity benefits that agriculture<br />

can deliver, we can get a long way.<br />

“We don't want to let perfect be the<br />

enemy of good – instead, we need to start<br />

making those investments, investing in this<br />

transition plan, demonstrating how we're<br />

going to get progress and that's good<br />

transition that benefit farmers as well.”<br />


At the New York Climate Week, which was<br />

held from 17-24 Dec, WBCSD launched a<br />

series of nature positive tools and guidance<br />

that could support sustainable food<br />

transformation and a circular economy. As<br />

a roadmap, these guides provide clarity on<br />

ambitious but clear material targets that<br />

food companies in the agri-food sector<br />

can apply, and how they can be in line<br />

with science. And with the SBTN guidance<br />

coming forward, the guidance also sheds<br />

like on transition plans and a move towards<br />

disclosure, particular for legal financial<br />

disclosure – of which WBCSD partnered with<br />

TNFD (Taskforce on Nature-related Financial<br />

Disclosures) pilots specific for the agriculture.<br />

“All of this guidance is linked into that sector<br />

roadmap guidance that we provided for<br />

nature positive journey. With this, steps are<br />

to be taken and understood. The guidance<br />

follows the journey that completes our<br />

inroad for climate by starting with what is<br />

material, where are the opportunities and<br />

the risk, and what is the work to be done<br />

to get to deliver high quality exposure.”<br />

In addition to providing guidance, WBCSD<br />

has also hosted the Partnership for Carbon<br />

Transparency (PACT). Most recently,<br />

PACT released the first set of technical<br />

specifications for the standardised exchange<br />

of carbon emissions data. The specifications<br />

will, for the first time, allow different<br />

emissions and accounting tech solutions<br />

to connect to and understand each other –<br />

making it easier for businesses to access data.<br />

”PACT is an amazing tool when it comes<br />

to data sharing cross value chains. That<br />

is what it is designed to do. Like financial<br />

data, sustainability and carbon data<br />

has to be able to be transferred across<br />

systems in a way that is clear, and PACT<br />

has already made tremendous progress<br />

on this journey for several sectors.<br />

“As we start to look into what is going to<br />

be required for a PACT solution to if we<br />

have a solid data exchange across value<br />

chain agriculture, we've identified that<br />

there is actually work to be done before<br />

that data can be exchanged and agreeing<br />

what is the way of gathering, standardising<br />

data and capturing to report data from an<br />

agriculture-based supply chain. That goes<br />

back to the start of our conversation, where<br />

some of that work still needs to be agreed.”<br />


The urgency of the climate crisis and its impact<br />

has meant that food producers can no longer<br />

play a passive role in introducing measures<br />

safeguarding the future of the planet. More<br />

than merely reducing emissions and electricity,<br />

manufacturers should also understand<br />

the diverse and interconnect nature of<br />

the global food system, and approach the<br />

issue from an intersectional perspective.<br />

Holdorf concurred: “By considering the<br />

benefits from a health and wellness<br />

standpoint that food producers can drive<br />

through their portfolios and decision-making,<br />

and how they can drive these renewable<br />

procurement impacts through the types of<br />

ingredients they are sourcing, as well as the<br />

diversity of these ingredients to broaden diets<br />

for consumers; and align behind the types of<br />

data and transition and support plan back into<br />

the agricultural communities upon which they<br />

defend, there is an amazing and beneficial<br />

impact to be had. Each company has its<br />

own specific arena that it can contribute.”<br />

And what about producers who might<br />

still be hesitant after all this time about<br />

taking that step forward to meeting the<br />

tremendous challenges that will be facing<br />

the industry and the food system?<br />

“Action is not only possible, but actually<br />

very necessary to continuous service. Every<br />

company needs to assess its enterprise risk<br />

management and understand how resilient,<br />

medium- and long-term performance looks<br />

like. Understanding sourcing footprints,<br />

drawing connections between climate and<br />

nature related impacts to those sourcing<br />

footprints is often a first step for most<br />

companies. But from a food sector standpoint,<br />

there are also opportunities: because the<br />

ability to engage farmers and tell this story<br />

and generate positive outcomes is something<br />

that's usually very compelling for the people.<br />

“People want to know where their food comes<br />

from. It is an incredibly personal decision, that<br />

we choose to feed ourselves, our families<br />

and our loved ones,” she concluded. FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 11


The global ramifications<br />

of California's ban on<br />

synthetic food colour Red 3<br />

In this article by Oterra, we dive into Red 3 and how<br />

California’s recent banning on the colouring agent will<br />

affect food producers in <strong>Asia</strong>-Pacific.<br />

In a pivotal move, California has enacted a<br />

ban on Red 3, also known as erythrosine,<br />

a synthetic food colouring agent which<br />

has long adorned the foods and beverages<br />

we consume with vibrant shades of<br />

red and pink. This ban is not just a local<br />

concern; it carries far-reaching implications,<br />

both in the US and across the world.<br />



Red 3, widely used in the food and beverage<br />

industries for its signature red colour, faces<br />

safety concerns that have spurred regulatory<br />

action in California. The synthetic dye has<br />

already been banned for use in cosmetics<br />

and externally applied drugs by the US<br />

FDA since the 1990s. On 7 Oct 2023, the<br />

California <strong>Food</strong> Safety Act was signed into<br />

law, heralding a new era in food regulation.<br />

This comprehensive act effectively prohibits<br />

the manufacturing, sale, delivery, distribution,<br />

storage, or offering for sale of any product<br />

intended for human consumption<br />

containing Red 3, starting from 1 Jan 2027.<br />

This ban extends to all food products<br />

meant for human consumption in California,<br />

including both retail and restaurant<br />

sectors. Notably, non-human consumption<br />

products like pet food are exempt from<br />

this restriction. It is worth mentioning<br />

that the initial bill considered both Red 3<br />

and titanium dioxide, but the latter was<br />

later excluded from the legislation before<br />

passage in the California legislature.<br />

Given the complexities of the supply<br />

chain and manufacturing processes, it<br />

is unlikely that US food manufacturers<br />

or international companies exporting<br />

processed foods to the US will maintain<br />

dual product formulations for one state.<br />

Instead, they are likely to replace<br />

Red 3 with alternative colour additives<br />

authorised in the US.<br />

12 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>



IN APAC<br />

California's stance on Red 3 is poised to<br />

influence regulatory bodies in the APAC<br />

region, compelling them to reevaluate<br />

their policies and assessments of food<br />

additives. The spotlight is now on<br />

conducting exhaustive safety assessments<br />

before approving new additives or<br />

colourants, as well as re-examining<br />

existing provisions for artificial dyes to<br />

ensure the protection of public health.<br />

Companies exporting their products to the<br />

US and those operating within the country,<br />

particularly in California, face the formidable<br />

task of reformulating their products to<br />

align with the Red 3 ban. This endeavour<br />

necessitates a quest for safer and more<br />

natural alternatives for food colouring.<br />

It is worth noting that Australia and New<br />

Zealand have already banned Red 3 in<br />

most foods, except for cocktail cherries<br />

and icings, while some other South East<br />

<strong>Asia</strong>n countries continue to permit its use<br />

with restrictive limits. Prior to this ban,<br />

the UK, EU, and GCC countries had also<br />

mandated warning labels on food and<br />

drink packages containing artificial dyes<br />

such as sunset yellow, carmoisine, allura<br />

red and tartrazine. The scrutiny of artificial<br />

dyes, which has been ongoing for three<br />

decades, is now amplified by the California<br />

ban, and may motivate regulatory bodies<br />

in South East <strong>Asia</strong>n nations to reassess<br />

safety of food additives, ingredients<br />

and on-pack labelling requirements.<br />


The ban on Red 3 in California has<br />

triggered extensive media discussions,<br />

raising awareness among consumers about<br />

the safety concerns related to artificial<br />

colours. This heightened awareness is<br />

likely to prompt consumers to become<br />

more discerning in their food choices.<br />

Recent APAC consumer market surveys<br />

reveal an increased scrutiny of ingredients<br />

lists on food and beverages, according to<br />

FMCG Gurus. 1 In Thailand, Malaysia, and<br />

Vietnam, seven out of 10 consumers have<br />

become more attentive to the ingredient<br />

listings on the products they purchase,<br />

and eight out of 10 express a desire to<br />

see “additive-free” and “100% natural”<br />

claims on product packaging. This<br />

shift indicates that consumers are<br />

more inclined to opt for products<br />

with clear and transparent<br />

labelling, avoiding those<br />

containing additives perceived<br />

as potentially harmful. The<br />

APAC region is witnessing a<br />

transformation in consumer<br />

preferences, with a growing<br />

emphasis on natural<br />

ingredients, aligning with<br />

the spirit of this latest ban.<br />


While Red 3 poses challenges<br />

due to its instability in low<br />

pH and sensitivity to light, there<br />

are viable alternatives, notably<br />

derived from natural sources.<br />

Carmine emerges as a promising substitute<br />

for Red 3 in food, offering a similar shade<br />

and heat stability while boasting improved<br />

light stability. It is often used across a wide<br />

range of products and maintains a red hue at<br />

neutral pH, making it ideal for baked goods.<br />

Another option is beet juice concentrate,<br />

which provide a bluish pink colour, harnessing<br />

the vibrant pigment found in red beets<br />

called betacyanins. They are well-suited for<br />

powdered beverages, panned confections,<br />

ice cream, and other frozen desserts, but<br />

may be less suitable for heat-processed<br />

foods or those with high water activity.<br />

Anthocyanins, naturally occurring colouring<br />

compounds found in red and purple fruits<br />

and vegetables, offer vibrant red and pink<br />

shades for acidic, low pH foods like hard<br />

candies and gummies. Root vegetablederived<br />

anthocyanins, such as those from<br />

red and purple sweet potatoes, provide<br />

bake-stable bluish pink and pink shades<br />

in slightly acidic pH environments.<br />

"We are ready to assist our customers in<br />

their transition away from Red 3. With<br />

our extensive portfolio of natural options<br />

available in both liquid and powder<br />

forms, and our expertise in navigating the<br />

complexities of international regulations,<br />

we can guide our customers toward<br />

compliant colour solutions suitable for the<br />

US market," said Ng Pey Nie, regulatory<br />

affairs specialist for Oterra in APAC.<br />

California's ban on Red 3 marks a<br />

significant milestone in the ongoing global<br />

movement towards safer, transparent, and<br />

consumer-focused food regulations. This is<br />

not an isolated move, as similar discussions<br />

are underway at both the federal level,<br />

through the US FDA, and at state levels<br />

in New York and New Jersey. A potential<br />

nationwide ban on Red 3 and titanium<br />

dioxide by the FDA would undoubtedly<br />

reaffirm the nation's dedication to ensuring<br />

safety and transparency in food regulations.<br />

Such decisive steps may serve as<br />

an influential precedent, potentially<br />

inspiring regulators in the APAC region<br />

to follow California's lead. As consumers<br />

across the APAC region grow more<br />

discerning, the industry is compelled<br />

to offer safer alternatives, steering the<br />

course towards cleaner and natural<br />

ingredients in food and beverages. FBA<br />


1<br />

FMCG Gurus Consumer Trends Report in<br />

Thailand, Vietnam and Malaysia 2022<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 13


Navigating food fraud: A decade<br />

on from the Horsemeat Scandal<br />

<strong>Food</strong> fraud can present serious food safety and reputational<br />

impacts, and unscrupulous organisations are finding<br />

sophisticated ways of duping companies and<br />

consumers. Richard Leathers, global quality lead<br />

at Campden BRI, looks at how businesses can<br />

use supply chain resilience to successfully<br />

navigate threats such as food fraud.<br />

From geopolitical events and pandemics<br />

to natural disasters, cybercrime and<br />

regulatory changes, there are a huge<br />

number of challenges that affect the food<br />

and drink industry. These challenges cause<br />

cost and availability issues, making food<br />

fraud an increasingly pressing concern.<br />

<strong>Food</strong> fraud can lead to food safety issues,<br />

poor product quality and damaged brand<br />

reputations. When things go seriously<br />

wrong, such as the infamous Horsemeat<br />

Scandal that erupted a decade ago, it<br />

can often be that the industry was not<br />

prepared to effectively identify or address<br />

the potential for food fraud. No matter<br />

the nature of food fraud threats and other<br />

supply chain challenges, there are resilience<br />

strategies that can be adopted to help<br />

businesses navigate and effectively react.<br />

<strong>Food</strong> fraud costs the global food and<br />

drink industry approximately €30bn every<br />

year.* Additionally, trade in counterfeit and<br />

pirated goods has risen steadily over the<br />

last few years, now standing at 3.3% of<br />

global trade.* In 2022 alone, the number<br />

of suspicions of food fraud reported by the<br />

<strong>Food</strong> Fraud Network was approximately<br />

600.* The number of cases of adulteration<br />

have increased globally by 30%, and 47%<br />

for counterfeit incidents, since 2020.*<br />

The issue is being<br />

compounded by climate<br />

change and global<br />

warming. Extreme<br />

weather events are<br />

becoming more common,<br />

with the number of<br />

climate-related disasters<br />

tripling in the last 30 years.*<br />

Wildfires, floods and droughts<br />

have a significant adverse<br />

effect on crop yields, causing<br />

availability issues. Rising<br />

costs from inflation also<br />

contribute as a driver of<br />

potential food fraud. A<br />

minority of unscrupulous<br />

suppliers may resort<br />

to adulteration and<br />

other malpractices to<br />

overcome these cost and<br />

availability pressures for fear<br />

of business loss, or to simply<br />

increase profits for financial gain.<br />


The Horsemeat Scandal of 2013 surfaced<br />

due to The <strong>Food</strong> Safety Authority of Ireland<br />

testing a range of frozen "beef" burgers<br />

and ready meals for the presence of DNA<br />

from undeclared species. It revealed<br />

that horse DNA was present in over<br />

one-third of tested beef burgers and<br />

the meat tested from some ready meals<br />

consisted of up to 100% horsemeat.*<br />

Horse DNA was found well above<br />

trace levels, which exposed fraudulent<br />

substitution of beef for horsemeat<br />

– likely linked to rising costs and<br />

industry pressure for lower prices.<br />

14 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


the details of their specific supply chains. This<br />

will help them identify and prepare for threats<br />

in advance, prevent disruption, deal with<br />

unexpected challenges more effectively, and<br />

ensure continuity of supply of safe products.<br />

One of the most important elements in<br />

helping navigate the issue of food fraud<br />

is ensuring there is a culture of trust and<br />

open communication within the supply<br />

chain. Strong supplier relationships built<br />

on transparent communication contributes<br />

significantly to supply chain resilience. If<br />

communication is poor, suppliers may be<br />

tempted to withhold important information<br />

that impacts both parties. This could be<br />

driven by malicious intent, fear of losing<br />

business, or simply a lack of understanding<br />

about the significance of the change.<br />

Therefore, open and honest communication<br />

is crucial for fostering effective supplier<br />

relationships and ensuring resilience.<br />

There are certification schemes, retailer<br />

standards and benchmarking standards,<br />

such as the <strong>Food</strong> Safety System Certification<br />

(FSSC), Red Tractor, Global Gap, BRC<br />

Global Standard for <strong>Food</strong> Safety<br />

(BRCGS) and the International <strong>Food</strong><br />

Standard (IFS), which organisations<br />

can utilise to help provide assurance<br />

to various stakeholders that they<br />

can consistently produce safe food<br />

that is traceable. Whilst many<br />

suppliers may be regularly audited<br />

by these certification bodies,<br />

auditing suppliers directly is another<br />

method for ensuring confidence<br />

in their systems and practices.<br />

a crucial role in addressing food fraud. For<br />

example, organisations can identify potential<br />

threats such as drought, conflict, or price<br />

increases that might trigger food fraud, and<br />

put measures in place based on the nature<br />

and level of the risks identified. PESTLE<br />

is a widely used framework in various<br />

industries, and acts as an informationgathering<br />

exercise to identify external<br />

factors: of a political, economic, sociological,<br />

technological, legal, and/or environmental<br />

nature – that may impact a business.<br />

Taking early action based on the findings<br />

from horizon scanning helps safeguard<br />

businesses against threats, as well as uncover<br />

emerging trends and opportunities.<br />

Capturing robust data will help food business<br />

operators increase their situational awareness<br />

through visibility of their supply chains, so<br />

that they can make proactive, risk-based<br />

decisions about potential challenges and<br />

opportunities. The use of technology, including<br />

tech-enabled end-to-end and farm-tofork<br />

traceability systems, are one way food<br />

businesses may gather this vital data.<br />

Campden BRI’s new eBook, Supply Chain<br />

Resilience: Identifying, planning for and<br />

overcoming supply chain challenges, provides<br />

guidance for food and drink businesses on<br />

how to be more resistant to supply chain<br />

threats such as food fraud. The e-book<br />

explores business as usual resilience as well<br />

as crisis management, with a goal to equip<br />

companies with the knowledge and strategies<br />

needed to ensure the safety and continuity<br />

of supply of their food and drink products.<br />

Despite the low risk to health, the scandal<br />

damaged numerous large brands and<br />

retailers, and led to product recalls, financial<br />

losses and a decline in consumer trust.<br />



Given the prevalence of food fraud, it is<br />

imperative that food business operators know<br />

Sampling and testing plans can also be<br />

used, alongside auditing, as a verification<br />

tool – testing may be used to determine the<br />

authenticity, provenance, microbiological<br />

status and quality of raw materials, as well<br />

as check for the presence of contaminants<br />

and food allergens. Sampling and testing<br />

plans should be based on systematic risk<br />

assessments that are regularly reviewed<br />

and reevaluated, for which information from<br />

horizon scanning is one of the inputs.<br />

Horizon scanning, a proactive approach<br />

involving the analysis of medium to longterm<br />

emerging risks and threats, plays<br />

<strong>Food</strong> fraud is a critical issue, driven by factors<br />

such as globalisation, geopolitical events and<br />

economic challenges. This escalating problem<br />

not only generates substantial financial damage,<br />

but also poses threats to food safety, product<br />

quality and brand reputation. This emphasises<br />

the need for businesses to adopt strategic<br />

measures to strengthen their supply chain<br />

resilience. By embracing the strategies outlined<br />

in the e-book, companies can help ensure the<br />

safety, stability and continuity of their supply<br />

chains in the face of evolving challenges. FBA<br />

* References are available upon request<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 15

Shaping the future of<br />

Malaysia's beverage<br />

landscape<br />

With a inflation and<br />

a possible economic<br />

downturn tempering<br />

Malaysia’s consumer growth following the<br />

pandemic, John Jose, marketing director of<br />

Tetra Pak Malaysia, Singapore, the Philippines,<br />

and Indonesia, shares his opinion on the ways<br />

brands can cater to this ever-changing market.<br />

The Malaysian food and beverage industry<br />

has been identified as a fast-growing market<br />

and one of the main contributors to the<br />

national economy. According to experts, the<br />

industry is set for robust growth, projected<br />

to contribute an 8% increase to the GDP<br />

this year. 1 This follows an impressive 22%<br />

growth in 2022, amounting to RM35.2bn.<br />

The driving forces behind this growth<br />

include the recovery of consumer and tourist<br />

spending, buoyed by income and employment<br />

growth. However, challenges on the horizon<br />

such as a potential global economic slowdown<br />

could heighten consumer risk aversion. Rising<br />

inflation and tightening financial conditions<br />

may also temper consumer sentiments.<br />

Businesses adapting to post-pandemic<br />

consumer priorities, marked by a<br />

heightened focus on health and nutrition,<br />

have become crucial for success in this<br />

evolving landscape. This requires not<br />

only keeping pace with the latest trends<br />

but also leading the change, addressing<br />

emerging challenges, and devising effective<br />

growth strategies amid stiff competition.<br />


TRENDS<br />

A recent Tetra Pak study drawing insights<br />

from 5,000 consumers and experts globally<br />

unveiled a compelling interplay between<br />

consumer expectations and technological<br />

advancements in the food and beverage<br />

industry. The Tetra Pak Index 2023 sheds<br />

light on a substantial industry pivot towards<br />

a sugar-free era, capturing the largest<br />

consumer segment deeply invested in<br />

health and nutrition. This pursuit of healthier<br />

alternatives has sparked intense innovation,<br />

prompting companies to channel significant<br />

investments into research and development.<br />

However, the most transformative<br />

aspect of this shift extends beyond<br />

sugar reduction – it signals the era of<br />

personalised nutrition. This is not a passing<br />

trend; it signifies a fundamental change in<br />

consumer expectations. Brands are now<br />

tailoring recipes for specific demographic<br />

groups based on factors such as age and<br />

medical conditions. The emphasis on<br />

customisation reflects a commitment to<br />

catering to unique and diverse needs.<br />

Regardless of a product's health benefits,<br />

consumers will not compromise on taste. The<br />

key takeaway emphasises the importance of<br />

crafting products that meet health standards<br />

while satisfying consumer taste preferences.<br />

Achieving cost parity is crucial for new<br />

foods, highlighting the delicate balance<br />

between innovation and accessibility.<br />


In response to the growing global trend<br />

towards healthier lifestyles, food and beverage<br />

businesses can connect with health-conscious<br />

consumers by adapting their product offerings.<br />

Tetra Pak goes beyond product development<br />

by actively fostering collaborative partnerships<br />

with customers. We place an emphasis on<br />

sharing valuable insights, encouraging a<br />

collaborative approach to effectively address<br />

the dynamic and evolving needs of the market.<br />

One of Tetra Pak's initiatives, Tastebud<br />

Tourism, reflects this dedication through a<br />

wet sampling exercise which engaged with<br />

100 participants from across the Klang Valley.<br />

This exercise was aimed at discovering new<br />

and interesting flavours in flavoured milk<br />

and plant-based beverages. It revealed that<br />

young Malaysian preferences are leaning<br />

towards natural flavours and avoiding<br />

overly sweet drinks. Moreover, there is a<br />

growing inclination towards products that<br />

offer additional benefits, such as protein.<br />

For instance, we learnt from the exercise<br />

that when it comes to chocolate flavours,<br />

consumers have shifted towards minimal<br />

sweetness and a preference for natural options<br />

such as fruity blends raspberry chocolate<br />

or orange chocolate, or nutty combos like<br />

hazelnut or almond with chocolate.<br />

These findings from Tastebud Tourism<br />

align with the global trends highlighted in<br />

the Tetra Pak Index 2023. Initiatives like<br />

Tastebud Tourism underline the company's<br />

commitment to help brand owners deliver<br />

products that resonate with the ever-changing<br />

tastes and preferences of consumers,<br />

positioning Tetra Pak at the forefront of the<br />

dynamic food and beverage industry. FBA<br />


1<br />

Professor of Economics in the Sunway<br />

University Business School, Sunway University,<br />

Mixed reviews on the F&B industry’s outlook<br />

16 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


Symrise offers citrus<br />

taste solutions with<br />

augmented sustainability<br />

to strengthen security of supply<br />

Symrise has expanded its traditional citrus<br />

taste solution offer with increased sustainable<br />

and innovative solutions. Incorporating novel<br />

citrus taste ingredients contributes to an<br />

increased security of supply that also helps<br />

balance price fluctuations. With this, the<br />

company is diversifying its offer from other<br />

than citrus sources which maintains authentic<br />

taste profiles and strengthens its positioning<br />

in taste, nutrition, and health solutions.<br />



"Our citrus taste solutions offer improved<br />

reliability in terms of quality, and availability,"<br />

said Richard Hartfall, citrus platform director<br />

at Symrise. "We are dedicating ourselves<br />

to supporting our customers navigate the<br />

challenges of price and supply fluctuations<br />

in the citrus market while providing<br />

sustainable and high-quality solutions."<br />

Consumers are increasingly seeking<br />

ways to benefit nature and make<br />

a positive impact with their food<br />

and beverage choices. As one of<br />

the global leaders in taste solutions,<br />

Symrise innovates to address<br />

fluctuating quality and availabilities.<br />

In total, the citrus taste solutions by Symrise<br />

offers significant broader product palette for<br />

the industry in addition to traditional citrus<br />

ingredients with secure availability. Likewise,<br />

the use of Symrise captive ingredients<br />

creates a more unique, authentic, and<br />

outstanding true-to-nature taste character.<br />

Symrise's citrus solutions<br />

are a practical, sustainable,<br />

and economically sound<br />

alternative that supplement<br />

traditional citrus ingredients,<br />

delivering authentic tailored<br />

taste profiles while improving<br />

security of supply.<br />




Symrise leverages technologies for<br />

example distillation, extraction, selective<br />

enrichment technologies (SET Flavours),<br />

industrial and university partnerships, as<br />

well as sensory-guided analysis. This<br />

continuously evolves and develops its<br />

captive ingredients to create more<br />

sustainable citrus taste solutions.<br />

Also, it significantly contributes to<br />

the authentic aroma profile of the final<br />

product. Building on its comprehensive<br />

expertise in taste, Symrise offers versatile<br />

citrus taste solutions and tailors them to<br />

suit specific recipes across all applications.<br />

They cover beverages, baked goods,<br />

confectionery, dairy, and savoury dishes.<br />

Importantly, it also serves as a cushion<br />

against the volatile fluctuations inherent<br />

in agricultural crops, therefore offering<br />

a longer-term price stability. Moreover, the<br />

solutions are adaptable for a wide range<br />

of applications.<br />

“In a world where the price<br />

and availability of traditional<br />

citrus continue to fluctuate,<br />

Symrise's Citrus Taste<br />

Solutions offer a practical,<br />

sustainable, and economically<br />

sound alternative,” Hartfall<br />

concluded. “We are dedicating ourselves<br />

to support our customers, maintain their<br />

competitive edge while contributing to a<br />

more sustainable future for the food and<br />

beverage industry.” FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 17


Mintel Leap:<br />

New market<br />

intelligence AI<br />

helping brands<br />

answer strategic<br />

questions<br />

instantly<br />

Mintel has launched Mintel Leap, the new<br />

market intelligence AI seeking to change<br />

how businesses conduct research by<br />

answering their most complex questions<br />

instantly. The real magic is that Mintel Leap<br />

is a closed-loop, generative AI platform<br />

built exclusively on Mintel’s proprietary<br />

research and analyst expertise. With<br />

speed, quality and accuracy, Mintel Leap<br />

delivers research and recommendations<br />

on people, products and categories – vital<br />

for businesses looking to inform their<br />

innovation and marketing strategies.<br />

By quickly exploring Mintel's wide-ranging<br />

data and expert human analysis, Leap<br />

delivers succinct responses to brands’<br />

everyday prompts such as: “Analyse<br />

the changing demographics of beauty<br />

e-commerce consumers and the impact on<br />

purchasing habits”; “Provide an analysis<br />

of the competitive financial services<br />

landscape”; or “What are current supply<br />

chain challenges in the foodservice<br />

industry and some potential solutions?”<br />

It is easy to use, allowing everyone from<br />

a junior strategist to a CMO can quickly<br />

understand a new category or shifting<br />

consumer trends, freeing their time to<br />

focus on more value-added work.<br />

Matt Nelson, Mintel CEO, said: “Mintel<br />

Leap is an AI game-changer. By utilising<br />

cutting-edge generative AI, billions of<br />

data points and years’ worth of Mintel’s<br />

unparallelled analyst expertise can now be<br />

discovered and summarised in seconds.<br />

“Our clients are beginning to leverage the<br />

power of AI to drive organisational efficiency;<br />

however, understanding how and where to<br />

incorporate AI into business practices isn’t<br />

always clear. With Mintel Leap’s closed-loop<br />

generative AI platform, we’ve eliminated<br />

information overload and supercharged our<br />

clients’ ability to get trusted, data-driven<br />

insights faster than ever, saving them<br />

valuable time. The implications for improved<br />

operational efficiency, product development<br />

and marketing strategy are genuinely<br />

unrivalled, enabling our clients to make<br />

informed decisions quickly and confidently.”<br />

Mintel client McKellen Ma, general manager<br />

of Ruder Finn China, said: “Mintel Leap<br />

has revolutionised our insights discovery<br />

process. Since incorporating Mintel Leap<br />

into our workflow, our team has experienced<br />

a significant boost in efficiency and<br />

effectiveness, and it’s lowered the barriers<br />

traditionally associated with navigating<br />

comprehensive Mintel insights. With<br />

Leap, we can quickly and easily pinpoint<br />

the information crucial to our projects.<br />

“What truly sets Mintel Leap apart is its<br />

seamless integration of AI technology.<br />

The speed at which Mintel has embraced<br />

and leveraged AI is commendable.<br />

Witnessing Mintel's commitment to<br />

staying at the forefront of technological<br />

advancements has been a source of<br />

great satisfaction for our team. We look<br />

forward to continued innovation and<br />

are excited about the possibilities Mintel<br />

Leap brings to the marketplace.” FBA<br />

18 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


Oatly launches<br />

two new oatmilk varieties<br />

Oatly has announced the nationwide<br />

launch of two new beverage innovations<br />

in the US: Unsweetened Oatmilk and<br />

Super Basic Oatmilk. Both products are<br />

formulated to check different nutritional<br />

boxes while still delivering the same Oatly<br />

taste with which consumers are familiar.<br />

Designed to enhance smoothies, coffee,<br />

cereals, recipes, and more, Unsweetened<br />

and Super Basic join a portfolio of Oatly’s<br />

oatmilks that includes the velocity oatmilk<br />

SKU in the US.<br />


Oatly Unsweetened Oatmilk features<br />

a brand-new oat base specially<br />

developed by the company to deliver<br />

0g of sugar. Oatly Unsweetened is a<br />

delightfully light and smooth beverage<br />

at just 40 calories per serving.<br />

Oatly Super Basic Oatmilk has just four<br />

ingredients: water, oats, sea salt, and citrus<br />

zest fibre, an upcycled byproduct of the<br />

juice industry that provides texturising<br />

and stabilisation capabilities. Oatly<br />

Super Basic thus offers an improved<br />

texture with a simpler formulation.<br />

“Launching these new innovations gives<br />

consumers even more choice as we continue<br />

to encourage the switch to oatmilk and drive<br />

Oatly’s ultimate mission,” said Leah Hoxie,<br />

SVP of Innovation, Oatly North America.<br />

“As oatmilk continues to move into the<br />

mainstream, now more than ever we see<br />

people unwilling to sacrifice great taste for<br />

dietary preferences – they're looking for<br />

both. Our US R&D team spent nearly a year<br />

perfecting both of these oatmilks to strike<br />

this balance and complement the rest of our<br />

portfolio. We’re confident these new products<br />

will live up to what people are looking for<br />

and we can’t wait for everyone to try them.”<br />



Oatly Unsweetened and Super Basic build<br />

upon Oatly’s existing US lineup of nondairy<br />

milk alternatives, including Oatly<br />

Original, Full Fat, Low Fat, Chocolate, and<br />

Barista Edition oatmilks, all of which have<br />

the same creamy taste, frothy feel, and<br />

functionality as cow’s milk, while generally<br />

having a lower environmental impact.<br />

“At Oatly, we believe that products should<br />

serve both people and the planet well. With<br />

this in mind, changing the food system<br />

requires a mass shift away from dairy,” said<br />

Mike Messersmith, president of Oatly North<br />

America. “That’s why our new oatmilks<br />

were crafted to cater to different consumer<br />

preferences, like less calories, no sugar, or<br />

fewer ingredients. Ultimately, the biggest<br />

impact we can have as a business is to<br />

convert cow’s milk drinkers into oatmilk<br />

buyers. The introduction of Unsweetened and<br />

Super Basic continue to help us do that.”<br />

A recent Oatly flash poll on US consumer<br />

milk preferences illustrates interest in dairy<br />

milk is indeed waning and plant-based<br />

alternatives are increasingly preferred.<br />

More than half (54%) of Gen Z and almost<br />

half (49%) of Millennials polled prefer<br />

plant-based milk to cow’s milk. FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 19


Vegetarians<br />

dissatisfied<br />

with food<br />

product<br />

choices,<br />

research shows<br />

The number of vegetarians satisfied with<br />

the choice of food products available to<br />

them has suffered a dramatic decline,<br />

according to the findings of new research<br />

commissioned by Ingredient Communications.<br />

The online poll of 1,000 consumers in the USA<br />

and UK found that the net satisfaction rate<br />

among vegetarians was +8%. This was a<br />

significant fall from 2018, when the same<br />

survey recorded net satisfaction among<br />

vegetarians at +47%.<br />

In the US, net satisfaction among vegetarians<br />

has slumped from +38% in 2018 to<br />

-10% now, a negative swing of 48%.<br />

In the UK, meanwhile, net satisfaction<br />

among vegetarians has suffered a<br />

negative swing of 35%, from +55% in<br />

2018 to +20% in the latest survey.<br />

In stark contrast, net satisfaction among<br />

vegans has risen from +2% in 2018 to +17%<br />

today. Net satisfaction among US vegans<br />

now stands at -3%, versus -9% in 2018.<br />

Among UK vegans, net satisfaction is +25%,<br />

compared with +28% five years earlier.<br />


VEGANS<br />

The survey was conducted in Sep 2023<br />

by market research experts at SurveyGoo,<br />

who also asked respondents about their<br />

perceptions of specific plant-based<br />

products. The findings offer some possible<br />

clues as to why dissatisfaction levels<br />

among vegetarians are trending higher.<br />

Growing numbers of vegetarians are dissatisfied with the products available to them<br />

(Image: Stokkete via Shutterstock)<br />

When asked to rate how appealing they<br />

found plant-based meat products, 95%<br />

of vegan respondents said they looked<br />

tasty, compared with 56% of vegetarians.<br />

Meanwhile, 91% of vegans said they<br />

found alt-dairy products appealing,<br />

compared with 60% of vegetarians.<br />

Richard Clarke, managing director of<br />

Ingredient Communications, commented:<br />

“High levels of dissatisfaction and declining<br />

net satisfaction rates among vegetarians<br />

indicate a concerning trend that needs further<br />

scrutiny. Of particular interest is that fewer<br />

vegetarians find plant-based meat and<br />

dairy products appealing. This might help<br />

to explain why net satisfaction levels are<br />

so much lower among these consumers.”<br />

He added: “There are many benefits to a<br />

vegan lifestyle, and there are lots of great<br />

products out there to cater for the needs of<br />

vegans. But the question has to be asked:<br />

in the rush to go 100% plant-based, have<br />

brands and retailers neglected the needs<br />

of vegetarians, who are usually happy to<br />

eat dairy and egg ingredients? If so, are<br />

more hybrid products the answer?”<br />

He concluded: “In any case, the findings of<br />

our survey reinforce the golden rule of food<br />

manufacturing: that it’s essential to use the<br />

very best ingredients to deliver an excellent<br />

eating experience. The days have long gone<br />

when vegans and veggies were simply grateful<br />

to have something – anything – they could<br />

eat. They want and expect the best.” FBA<br />

20 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


How do you recognise good<br />

clinical trials on nutraceuticals?<br />

Clinical trials on nutraceutical products are increasingly widespread and<br />

their promotion is becoming a vital asset for achieving market success.<br />

However, not all clinical trials are created equal. With that in mind, what<br />

exactly are the factors that make a trial “good”?<br />

By Maja Orešnik, science and research director at PharmaLinea<br />

As pharma brands, such as STADA, Bayer,<br />

Haleon, and so forth, make their foray into<br />

nutraceuticals, the importance of clinical<br />

substantiation has increased rapidly – not<br />

only for ingredients but also the finished<br />

products. For example, Elevit, one of Bayer's<br />

globally present prenatal supplements, has<br />

several clinical studies completed on the<br />

finished formulation, thus cementing its<br />

position and deferring many competitors<br />

from entering the segment. In their recently<br />

released 2023 mid-year report, Haleon also<br />

stated they have activated a claim obtained<br />

from a clinical trial on Centrum Silver, their<br />

multivitamin for healthy ageing “across<br />

a number of markets, leading to doubledigit<br />

growth and market share gains in the<br />

multivitamin segment in the US and China”.<br />

At the same time, consumers are becoming<br />

more educated and proactive when deciding<br />

which nutraceutical products to buy. In<br />

a recent consumer survey, performed by<br />

FMCG Gurus, 82% of responders said<br />

they prefer products with clinically proven<br />

claims when deciding on immune health<br />

support products. According to another<br />

survey by FrieslandCampina, stress<br />

support supplement users have revealed<br />

a similar sentiment – 84% of them are<br />

willing to pay a higher price for products<br />

that have clinical proof of efficacy.<br />

However, for nutraceutical products<br />

specifically, there is still no set of rules<br />

that would determine the steps one<br />

should take when performing a clinical<br />

trial. Therefore, not all of these trials (and<br />

consequently the results obtained through<br />

them) are equally “good”. In that case, how<br />

do we distinguish the good from the rest?<br />

A general rule when performing a clinical<br />

trial on nutraceuticals would be to adhere to<br />

the same standards that the pharmaceutical<br />

industry follows when conducting studies,<br />

or to at least approach them as closely as<br />

possible. Taking that into account, there<br />

are several factors to be considered when<br />

determining the quality of a clinical trial.<br />

During study preparation, determining the<br />

statistical data that will be collected and<br />

choosing the right population will play the<br />

most important role.<br />

Firstly, statistics. A good clinical trial<br />

meticulously plans its statistics in advance<br />

– from sample sizes to anticipated effects.<br />

Sample size refers to the number of<br />

participants or observations included in<br />

a study, and it is used to draw inferences<br />

about the whole population. This precision<br />

is crucial for obtaining results that are not<br />

only relevant but also open to a meaningful<br />

interpretation. Furthermore, this can prevent<br />

numerous errors and biases throughout the<br />

research. The effects of nutraceutical products<br />

may also be subtle or more long term. Due<br />

to this, it is essential to have a large enough<br />

sample size to ensure that the study is able to<br />

detect any meaningful effects of the product.<br />

Turning our attention to the chosen<br />

population, it is crucial to recognise that food<br />

supplements are designed for everyday use,<br />

not for treating disease symptoms. A sick<br />

population is not suitable for nutraceutical use<br />

at all. In this stage of the study, it is imperative<br />

to find a population that can actually use<br />

the product and benefit from it Therefore,<br />

clinical studies on nutraceutical products<br />

should focus on individuals with a moderate<br />

deficiency or problem that does not require a<br />

drug intervention. A higher deficiency yields a<br />

faster result, which can make it less relevant<br />

in terms of everyday use for consumers<br />

who suffer from a moderate deficiency.<br />

When executing the study, adhering to study<br />

standards, such as good clinical practices<br />

(GCP), is crucial. GCP is an international<br />

ethical and scientific quality standard for<br />

designing, recording, and reporting trials<br />

that involve the participation of human<br />

subjects. In other words, it comprises of<br />

standards that a clinical study follows<br />

in its execution system, and is primarily<br />

intended for the field of pharmacy. With<br />

this practice, one ensures that everything<br />

is traceable, anticipated, and documented,<br />

and that the work is in the best interest of<br />

those involved. Safety and side effects are<br />

monitored, the product’s status is tracked,<br />

and all processes within are documented.<br />

Throughout the study, it is also important<br />

for things to be as thoroughly described as<br />

possible. These descriptions are necessary in<br />

22 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

order to know which methods were used in<br />

the study, and to have enough general data<br />

about what happened during the study so<br />

that one can replicate the study themselves.<br />

When it comes to sharing results, it is<br />

advisable to be in line with the CONSORT<br />

guidelines for reporting the results of clinical<br />

trials. The CONSORT statement is made<br />

up of a 25-item checklist that provides the<br />

author with a solid backbone around which<br />

to construct and present an RCT. It sets<br />

standards for the trial's design, analysis, and<br />

interpretation of the results. In practice, this<br />

means that when preparing an article, one<br />

can follow the checklist systematically and<br />

present outcomes in a clean, transparent, and<br />

complete manner. Optimal transparency and<br />

minimal risk of bias are also achieved when<br />

the source of funding and independence<br />

of the research team are clearly stated. In<br />

the end, both positive and negative aspects<br />

of the research should be highlighted.<br />

Throughout this process, there are<br />

several challenges one may encounter.<br />

As mentioned above, choosing the right<br />

population is extremely important for<br />

obtaining relevant results. However, accessing<br />

such a population can be difficult, especially<br />

in smaller markets. Sometimes, this means<br />

that it is necessary to investigate a large pool<br />

of people to reach those who match the study<br />

parameters. This impacts both the duration of<br />

the study and the costs of the trial as well.<br />

Sample size can also pose a challenge,<br />

especially in smaller markets. As previously<br />

mentioned, it must be calculated in advance<br />

for the findings to be correctly interpreted.<br />

The sample size is often too small because<br />

it includes a small group of people with<br />

a moderate deficiency that is available<br />

to us. As a result, the findings from such<br />

samples are not useful for generalising<br />

to the rest of the population. On the<br />

positive side, the measurement errors and<br />

biases can be easily controlled and can<br />

be easily identified in a smaller sample.<br />

One of the solutions for these issues can<br />

be performing clinical trials on larger<br />

markets or performing them on several<br />

markets simultaneously. A larger market<br />

enables access to a larger population, and<br />

this can increase the overall number of<br />

participants. Furthermore, when expanding<br />

to more markets, a higher population<br />

diversification is possible, which can lead<br />

to more representative results. A trial can<br />

be conducted in several markets at once by<br />

partnering with investigators in different<br />

countries or regions, or by using a centralised<br />

data management platform that can<br />

track participants across multiple sites.<br />

General digitisation of studies and their<br />

remote implementation can also overcome<br />

these challenges, since one is no longer<br />

dependent on the micro-location of the<br />

study centre for execution. There are several<br />

advantages to digitising and remotely<br />

implementing clinical trials. Firstly, it can<br />

make recruiting participants easier, as they<br />

can be enrolled from anywhere in the world.<br />

Secondly, it can improve the quality of data<br />

collection, as it can eliminate the need for<br />

handwritten forms and data entry errors.<br />

Moreover, it can reduce the cost of the<br />

trial, as it removes the need for travel and<br />

lodging for participants and investigators.<br />

In summary, recognising a good clinical trial<br />

on nutraceutical products involves a blend<br />

of statistical precision, thoughtful population<br />

selection, meticulous documentation,<br />

adherence to study standards, and<br />

transparency in reporting. As the world of<br />

food supplements evolves, these criteria<br />

become the cornerstone for building<br />

trust and credibility in the eyes of both<br />

consumers and industry experts. FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 23

A new approach to<br />

umami: Delivering<br />

the “fifth taste” the<br />

affordable way<br />

from <strong>Asia</strong>n cuisine. However, growing<br />

numbers of food manufacturers in <strong>Asia</strong><br />

are now seeking to reduce or remove MSG<br />

content, and there is a clear need for new<br />

approaches to create umami taste.<br />




While MSG is a familiar ingredient in <strong>Asia</strong>n<br />

food products, there is a growing impetus to<br />

deliver umami in different ways. This is being<br />

driven by two broad concerns: cost and health.<br />

A “toolbox” strategy for umami taste creation<br />

can help food manufacturers in <strong>Asia</strong> find<br />

alternatives to MSG, and create healthier and<br />

more affordable products, according to IFF.<br />

Umami is an elusive character. Translated<br />

literally as the “essence of deliciousness”, it is<br />

the taste of amino acid glutamate sometimes<br />

defined as “the fifth taste”, and sometimes<br />

as a pleasant savoury flavour that is hard to<br />

pinpoint. Moreover, there are several aspects<br />

to the perception of umami, including the<br />

onset of its taste, its long-lastingness, and its<br />

impact on the performance<br />

of other flavouring<br />

ingredients added<br />

to food products.<br />

“What has<br />

increasingly<br />

become clearer<br />

now is that umami<br />

has long been a crucial component of a<br />

range of food dishes across the <strong>Asia</strong>-Pacific<br />

region,” said Jos Muilwijk, global innovation<br />

marketing lead for culinary and snacks<br />

at IFF. Umami can be derived from meat,<br />

mushrooms, salmon, soy or green tea.<br />

He further stated: “In recent years, of<br />

course, the main commercial source of<br />

umami has been monosodium glutamate<br />

(MSG) – the sodium salt in glutamic acid<br />

– of which China now is both the world’s<br />

largest consumer and producer.” 1<br />

The umami effect of MSG is enhanced<br />

by the addition of ribo-nucleotides – or<br />

I&Gs – found also in food ingredients<br />

“The cost of the ingredients necessary to<br />

produce glutamate have soared since the<br />

pandemic, as have the costs of yeast and other<br />

sources of savoury flavours such as yeast,<br />

onion and tomato powder,” said Muilwijk.<br />

Meanwhile, globally governments and<br />

regulators are taking tougher approaches,<br />

such as Turkey announcing MSG to be harmful<br />

and not to be used in food production, or<br />

MSG being banned in children food in 50<br />

European countries. Along with increasing<br />

numbers of health-focused consumers in<br />

<strong>Asia</strong>, Mintel also shared that in South East<br />

<strong>Asia</strong>, more than +177% new launches in<br />

seasoning and sauces were described with<br />

MSG reduction between 2019-2022.<br />

“This is a particular concern in the growing<br />

market for plant-based products, where a<br />

healthy positioning is often the key. These<br />

two very relevant market needs have<br />

accelerated activity in IFF's umami taste<br />

creation capabilities to enable our customers<br />

to respond successfully,” Muilwijk remarked<br />

24 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


NO MAGIC<br />


Unfortunately,<br />

there is no magic<br />

solution for either<br />

glutamate reduction<br />

or umami creation.<br />

Based on experience and<br />

the progress of science and<br />

technology, there have been improvements<br />

on the creation and production of a great<br />

chicken, tomato or strawberry flavour,<br />

but defining umami and delivering its<br />

capabilities are very different propositions.<br />

Furthermore, removing glutamate – especially<br />

if it features prominently in a formulation<br />

– can have a huge effect not just on the<br />

umami, but on the entire taste profile.<br />

Richard Cai, senior flavourist at IFF, explained<br />

that manufacturers looking for alternatives<br />

to MSG in the past had to turn to other<br />

ingredients containing glutamic acids, such<br />

as yeast and hydrolysed vegetable proteins.<br />

However, these do not deliver a clean taste,<br />

and there is no single ingredient that can<br />

reduce or replace the taste sensation of MSG.<br />

He shared: “The more IFF worked to<br />

overcome these challenges, and to produce<br />

highly concentrated umami taste solutions<br />

that would work for our customers, the<br />

more we realised that a highly sophisticated<br />

approach was required. Ultimately, what<br />

we created was a modular ‘umami toolbox’,<br />

with a wide range of solutions that can<br />

be deployed depending on the particular<br />

challenge. In doing so, we built on a wide<br />

range of existing IFF capabilities, including<br />

our flavour modulation technologies involving<br />

sodium reduction and our sugar reduction.”<br />

Cai further added: “With so much in our<br />

toolbox, we can achieve a virtually limitless<br />

number of different combinations. We’ll<br />

test thousands of different combinations to<br />

identify the right ratio and balance, taking<br />

a holistic approach that considers not just<br />

specific flavours, but also taste elements<br />

such as juiciness and savouriness.”<br />

food recipe. In other words, one requires<br />

an experienced technician with a wide<br />

range of taste solutions at their disposal.<br />

Cai revealed: “We wouldn’t have been<br />

able to create this taste ingredient toolbox<br />

without a huge amount of expertise.<br />

Our technology depends on a deep<br />

understanding of the biology of the taste<br />

receptors in the tongue – and how this<br />

knowledge is applied to screen potential<br />

ingredients – as well as the latest analytical<br />

and isolation techniques. We also draw<br />

heavily on the expertise of expert sensory<br />

panels, who are trained to evaluate taste.<br />

“Furthermore, consumer tastes aren’t<br />

set in stone. They don’t only vary from<br />

country to country, but they also change<br />

with time. Thus, to get it right, you need<br />

strong R&D infrastructure, flavour creation<br />

technology, and a deep understanding of<br />

consumer perceptions and market trends.”<br />


Cai stresses on how throughout the process,<br />

customisation and flexibility are key.<br />

“First, there’s a huge variation between<br />

<strong>Asia</strong>n markets and the kind of umami<br />

taste impact they want. In Indonesia, for<br />

example, consumers often like a lingering,<br />

lasting impact. In Vietnam, by contrast, they<br />

tend to be highly focused on the upfront<br />

impact, and to like the sweet element of<br />

umami. In China, they often want a more<br />

natural, meaty taste. And of course, the<br />

kind of product applications we’re working<br />

with vary a lot from country to country.”<br />

Second, all customers are different; it is not<br />

just about achieving great umami taste, but<br />

also the right umami taste for the product.<br />

“This depends on a strong working<br />

relationship – it requires strong collaboration<br />

where we do all the heavy lifting on the taste<br />

creation and validation, alongside a two-way<br />

dialogue with trust and transparency,”<br />

said Cai.<br />

achieve, which depends on the food recipe,<br />

the selling volume of this food product and<br />

the level of MSG that can be replaced.”<br />

The initial cost of switching to a reformulated<br />

recipe can be high; it might require a lot of<br />

resources, or a label change, or an ingredients<br />

list change, but this can pay dividends.<br />

“The key is the kinds of concentrations we can<br />

achieve with our very impactful Umami taste<br />

ingredients. The taste solutions we are able to<br />

create can be as much as 20 times stronger<br />

than MSG, and what’s more, we’re not using<br />

a lot of expensive commodity ingredients. In<br />

other words, we’re not just replacing MSG, but<br />

also other ingredients, like yeast. Then there<br />

are other relevant benefits too – for example,<br />

the potential for a cleaner label,” said Cai.<br />


As time goes on, the need for healthy,<br />

affordable, great-tasting food products,<br />

with labels that customers understand,<br />

will only grow.<br />

“The development of our toolbox has<br />

taught us how sophisticated umami<br />

solutions need to be, but also how much<br />

can be achieved with the right technology<br />

and expertise. But there’s also a need for<br />

further innovation to improve on what we<br />

have today. So, we’ll keep on improving<br />

our toolbox, and building on our expertise<br />

in areas like fermentation. By reflecting on<br />

the complexity of the ‘fifth taste’, creating<br />

and refining umami is therefore a neverending<br />

process,” concluded Muilwijk. FBA<br />


1<br />

Yu H, Wang R, Zhao Y, Song Y, Sui H, Wu Y,<br />

Miao H, Lyu B. Monosodium Glutamate Intake<br />

and Risk Assessment in China Nationwide,<br />

and a Comparative Analysis Worldwide.<br />

Nutrients. 2023 May 24;15(11):2444. doi:<br />

10.3390/nu15112444. PMID: 37299405;<br />

PMCID: PMC10255718.<br />

The key then is the synergy between<br />

solutions and technologies – and the knowhow<br />

to combine them and deliver exactly<br />

the right solution for a specific customer<br />



Muilwijk added: “We’re always upfront about<br />

the kind of cost savings manufacturers can


Cultivated Meat 2.0: A<br />

sustainable revolution in largescale<br />

seafood production<br />

Increasing threats to food system sustainability has amplified the need<br />

for cultivated meat as the next frontier in protein production.<br />

By Mihir Pershad, CEO of Umami Bioworks<br />

As our world grapples<br />

with a growing global<br />

population and<br />

demand for protein,<br />

the sustainability of our<br />

traditional food systems<br />

is being called into<br />

question. Long-established<br />

methods of protein production,<br />

such as ocean fishing and intensive<br />

aquaculture, face mounting challenges due to<br />

environmental issues like ocean warming and<br />

acidification. Simultaneously, the agricultural<br />

sector, with its substantial carbon footprint,<br />

plays a pivotal role in climate change.<br />

Our conventional food system faces many<br />

challenges beyond its environmental<br />

impacts. Depleting aquifers, shifting climate<br />

patterns, environmental degradation, thin<br />

profit margins, and growing reliance on<br />

subsidies (like fishing subsidies) underscore<br />

the need for change. The seafood sector,<br />

in particular, grapples with supply and<br />

price volatility amidst increasing scarcity,<br />

with our oceans substantially depleted<br />

compared to pre-industrial levels. Change<br />

is no longer an option; it is an imperative.<br />

However, despite the pressing need for a<br />

sustainable transformation, the agricultural<br />

sector has received disproportionately low<br />

investment relative to its contribution to<br />

global greenhouse gas emissions. Only<br />

4% of climate funding is directed towards<br />

agrifood systems, despite this sector being<br />

responsible for a third of global emissions.<br />

Furthermore, vital aspects of climate<br />

mitigation such as food loss, waste, and<br />

low-carbon diets receive less than 1%<br />

of climate funding. Likewise, just 10% of<br />

venture capital investments in agrifood<br />

tech go to climate-focused businesses. This<br />

disconnect between the urgency of the<br />

problem and available resources is alarming.<br />



Over the past decade, the cultivated meat<br />

industry has seen significant growth.<br />

According to the Good <strong>Food</strong> Institute, there<br />

are 156 companies dedicated to producing<br />

cultivated meat and seafood, with a total<br />

of US$2.8bn invested in the sector as<br />

of 2022. These startups are changing<br />

protein production by creating sustainable<br />

meat and seafood using bioreactors<br />

instead of traditional farming methods.<br />

However, recent months have witnessed<br />

growing scepticism, and there are valid<br />

reasons behind it – despite millions<br />

of dollars poured into the industry,<br />

technical progress has been slower than<br />

anticipated. Scale-up timelines have been<br />

repeatedly adjusted, and production cost<br />

estimates have not yet reached parity with<br />

commodity meat, as many had hoped.<br />

Still, despite the prevailing narrative, the<br />

cultivated meat industry has reached an<br />

inflection point where the viability of the core<br />

technology has been validated. Cultivated<br />

food pioneers have produced meat and<br />

fish with comparable nutrition, flavour, and<br />

sensory attributes – all without the need<br />

to catch a single fish or slaughter a single<br />

cow, pig, or chicken. Yet, one critical hurdle<br />

remains elusive: achieving the level of<br />

commercial production scale and efficiency<br />

necessary to feed millions of people.<br />

As the initial excitement surrounding<br />

cultivated meat wanes with well-publicised<br />

achievements, some segments of the media<br />

have grown impatient with the industry,<br />

dismissing the concept as an overhyped,<br />

short-lived trend with no real future.<br />

However, this perspective overlooks the<br />

tangible progress made over the past decade<br />

and fails to grasp how novel technologies<br />

typically emerge in the market. With the<br />

right commercial strategies and pragmatic<br />

engineering approaches, the cultivated<br />

meat industry is poised for take-off.<br />



Cultivated Meat 1.0 companies face several<br />

challenges that fuel concerns about their<br />

long-term business viability. The cost<br />

structure of cultivated products remains<br />

a hurdle, and unstructured cultivated<br />

meat products struggle to find a place<br />

in higher-value market segments.<br />

Sensory and nutritional concerns also linger.<br />

While lab-proven cultivated meat products<br />

have made advancements, they have largely<br />

not achieved nutritional parity with their<br />

traditional counterparts. Perception plays a<br />

role here, as some consumers view cultivated<br />

meat as having lower nutritional value or<br />

being inferior to conventional products.<br />

26 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


Furthermore, scalability is an obstacle.<br />

Processes that have shown promise in<br />

the laboratory demand massive scale<br />

to achieve positive economics and true<br />

commercialisation. Inefficient production<br />

processes necessitate high capital<br />

expenditures, leading to poor returns on<br />

invested capital. The transformation of<br />

the global meat and seafood industries<br />

requires hundreds of billions of dollars,<br />

yet current approaches do not offer a path<br />

to a bankable asset class or the ability to<br />

leverage existing industry infrastructure.<br />

These challenges are not unique to the<br />

cultivated meat industry. Innovation and<br />

structural change are time-consuming<br />

endeavours that demand a long-term<br />

perspective, patient capital, and genuine<br />

scientific progress. This is particularly true in<br />

the food industry, where entrenched supply<br />

chains, regulations, and consumer behaviour<br />

make change exceptionally challenging. It<br />

took over 40 years for the current consumer<br />

packaged goods (CPG) industrial complex<br />

to reach a steady state. Similarly, building<br />

an economically relevant organic food<br />

supply chain took more than two decades.<br />

As new entrants join the cultivated meat<br />

market, they must learn from the challenges<br />

faced by the first wave of companies. The<br />

notion that a startup, armed with venture<br />

capital funding, can swiftly build a technology<br />

platform, scale manufacturing, and secure<br />

consumer adoption within the typical VC fund<br />

cycle is unrealistic. Addressing technology<br />

challenges, establishing manufacturing<br />

capabilities, building a brand, and setting up<br />

distribution networks with limited resources<br />

is an immense undertaking. Consumers tend<br />

to trust established, reputable brands, making<br />

it difficult for newcomers to gain that trust.<br />

Moreover, the first wave of cultivated startups<br />

often viewed the traditional food industry<br />

as competitors rather than collaborators.<br />

generation Cultivated Meat 2.0, and it<br />

encompasses the following key principles:<br />

1. Compelling food experiences, not mimicry<br />

Cultivated Meat 2.0 companies do not<br />

seek to replicate existing foods precisely.<br />

Instead, they anchor their products to cultural<br />

touchpoints and desirable characteristics,<br />

delivering world-class experiences. While<br />

familiarity is crucial to adoption, products<br />

must offer unique value to attract consumers.<br />

2. TechBio platform, not integrated producer<br />

Rather than attempting to scale production<br />

globally in isolation, Cultivated Meat 2.0<br />

companies empower global producers to<br />

deliver locally-produced, delicious, and<br />

nutritious seafood via joint venture or<br />

licensing-and-supply models. This approach<br />

allows for more rapid scaling, reduces barriers<br />

to entry for incumbents, and enables a swift<br />

transition to more sustainable production.<br />

3. Rapid scale through automation<br />

and modular design<br />

Continuous biomanufacturing processes,<br />

automated and driven by machine learning,<br />

enhance production reliability and product<br />

quality while reducing costs. Modular<br />

design facilitates easy scalability and<br />

adaptability to varying production needs.<br />

4. Create a sustainable food system<br />

through transformation, not disruption<br />

Cultivated Meat 2.0 companies prioritise<br />

building brands that communicate quality,<br />

provenance, transparency, and sustainability<br />

to consumers. These brands can serve as<br />

the foundation for the success of the entire<br />

industry, gaining consumer trust and loyalty.<br />

5. Collaborative partnerships<br />

Collaboration is a cornerstone of success in<br />

the Cultivated Meat 2.0 era. Partnerships<br />

with technology companies and industry<br />

experts can multiply the impact on developing<br />

a comprehensive solution. Whether it<br />

involves developing cost-effective growth<br />

factors or leveraging 3D printing technology,<br />

strategic alliances can expedite progress.<br />

In this new era, large food companies play a<br />

pivotal role. Cultivated Meat 2.0 companies<br />

must engage these established players early<br />

on and align their success with the success of<br />

this category. The industry's transformation<br />

demands not only innovation but also the<br />

scale and distribution capabilities that these<br />

giants bring. Embracing close relationships<br />

with existing meat and fish industry leaders is<br />

not a compromise but a strategic necessity.<br />


The challenges confronting our world, from<br />

climate change to the sustainability of our<br />

food systems, are formidable. However, the<br />

notion that the demise of cultivated meat<br />

is inevitable has been greatly exaggerated.<br />

Cultivated Meat 2.0 represents a new<br />

chapter in our quest to revolutionise protein<br />

production sustainably. By learning from<br />

the challenges faced by the pioneering<br />

companies and adopting a more collaborative,<br />

scalable, and tech-driven approach, we have<br />

the opportunity to create a sustainable and<br />

thriving future for the global food industry.<br />

Challenges will undoubtedly arise, but<br />

with the right vision and partnerships, we<br />

can overcome them and ensure a brighter,<br />

more sustainable future for all. FBA<br />



Success for the latest entrants in the<br />

cultivated meat market hinges on<br />

embracing a new approach – one<br />

that builds upon the lessons learnt<br />

from pioneering cultivated meat<br />

companies. We call this new


Step into the future<br />

of healthy ageing<br />

supplementation with MSM<br />

No longer just a concern for the older generation, consumers of<br />

all ages are striving to lead a more active lifestyle, and proactively<br />

nurturing overall wellness. Lauren Eisen, senior marketing and<br />

business development manager at Balchem for minerals and<br />

nutrients, sheds light on this evolving landscape and<br />

explains how brands can innovate in this space<br />

with OptiMSM.<br />

As today's elderly population continues to grow, societal perspectives<br />

on ageing are evolving. Consumers are moving away from the idea of<br />

battling against the natural process of growing older and are embracing<br />

all stages of life instead. This is evidenced by the decline in Google<br />

searches for “anti-ageing” messages from 2004 to 2023, while terms<br />

such as “positive” and "well-ageing" remained relatively stable.* In the<br />

<strong>Asia</strong>-Pacific region, Singapore, Hong Kong, and the Philippines led the<br />

way with the highest number of searches for “well-ageing” messages,<br />

followed closely by Thailand.* As more consumers focus on prevention<br />

through active living and a balanced diet, there is a significant market<br />

opportunity for supplement manufacturers to create science-backed<br />

solutions that foster long-term strength, balance and mobility.<br />


AGEING<br />

For brands looking to cater to the desires and needs of consumers<br />

interested in active ageing, methylsulfonylmethane (MSM), a source<br />

of organic sulphur, is gaining increasing popularity especially when<br />

it comes to joint health formulations. This is because sulphur is<br />

a key component in the building blocks of joints and connective<br />

tissues, ensuring proper structure and function. This mineral carries<br />

out an essential role in the synthesis of amino acids necessary for<br />

the production of the antioxidant molecule glutathione,* managing<br />

oxidative stress in the body and therefore critical to overall joint health.*<br />

Providing cartilage with much-needed nutrients, supplementation with<br />

OptiMSM by Balchem has been shown to support joint and physical<br />

function. To expand their offering, brands can combine this solution<br />

with more common joint health and mobility ingredients such as<br />

glucosamine, chondroitin, and collagen boosting their effectiveness.



OptiMSM is one of the highest<br />

quality and most tested forms of<br />

MSM on the market today, with its<br />

benefits demonstrated in numerous<br />

clinical studies. Among the latest<br />

developments in OptiMSM research<br />

is the study “Methylsulfonylmethane<br />

Improves Knee Quality of Life in<br />

Participants with Mild Knee Pain”<br />

– a randomised, double-blind,<br />

placebo-controlled trial that set<br />

out to evaluate the effects of oral<br />

consumption of MSM in relieving mild<br />

knee joint pain. The study included<br />

88 participants who consumed 2g<br />

of OptiMSM or a placebo daily for<br />

12 weeks. While previous trials<br />

involved patients diagnosed with<br />

osteoarthritis, this is the first carried<br />

out on healthy adults opening an<br />

opportunity for proactive consumers.<br />

The participants were evaluated at<br />

four, eight, and 12 weeks for pain<br />

and stiffness in the knees during<br />

daily life activities. At the end of the<br />

12 weeks, evaluations measured<br />

through the JKOM scoring system*<br />

showed significant reductions in<br />

mild knee pain and overall health<br />

condition in the MSM group compared<br />

to the placebo group. These findings<br />

have had significant impact on the<br />

industry as they highlight, for the<br />

first time, OptiMSM’s potential to be<br />

effective at just 2g per day, allowing<br />

for more flexibility in formulation<br />

and messaging on the pack.<br />



Keeping active is just one piece of the<br />

puzzle when it comes to active ageing.<br />

For health-conscious consumers over<br />

55, beauty is also a top concern, with<br />

many seeking ways to prevent or delay<br />

noticeable aesthetic changes in the<br />

body, such as the increase of wrinkles<br />

or fine lines on the skin. As more<br />

people look for solutions to improve<br />

these signs of ageing, nutricosmetic<br />

ingredients are gaining relevance in<br />

the supplement space, since they<br />

support beauty while providing<br />

essential nutrients to the body.*<br />

well ageing. In this category, MSM<br />

has been identified as one of the<br />

nutraceutical ingredients to maintain<br />

the appearance, strength, and elasticity<br />

of the skin, which is powerful for those<br />

looking to innovate in this category.<br />

Sulphur helps our skin in two ways:<br />

it supports one of the body’s most<br />

critical antioxidant defence systems<br />

and defends us against oxidative<br />

stress and free radicals. Therefore,<br />

supplementation with OptiMSM<br />

provides the skin with the critical<br />

nutrition it needs to stay healthy,<br />

delivering multiple benefits – from<br />

reducing the appearance of fine<br />

lines and wrinkles* to improving skin<br />

texture and firmness.* Moreover,<br />

as a vegan, bioavailable supply of<br />

dietary sulphur, OptiMSM offers<br />

brands an opportunity to tap into<br />

the clean beauty trend, gaining the<br />

loyalty of people increasingly seeking<br />

out ingredients free from fragrance,<br />

which are also vegan and non-GMO.<br />

Coming to the forefront<br />

are “Beauty from<br />

within” products,<br />

with 92% of<br />

consumers affirming<br />

that an insideout<br />

approach that<br />

incorporates vitamins, other<br />

supplements and healthy<br />

eating is necessary to<br />

fight the ageing process.*<br />

When we think about skin<br />

health nutrition, for example,<br />

micronutrients are key to<br />

bolstering skin homeostasis and<br />

With today’s consumers looking to<br />

minimise the number of products that<br />

they use, it is key for brands looking<br />

to innovate in this space to maximise<br />

the benefits delivered and keep prices<br />

down. As a multi-functional ingredient,<br />

OptiMSM can help manufacturers<br />

formulate new functional solutions<br />

to proactively manage healthy<br />

ageing and holistic well-being,<br />

targeting hair, skin and joint health,<br />

as well as exercise recovery. FBA<br />

* References are available on request.<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 29


The rise of the adventurous<br />

consumer<br />

A desire for unique experiences has compelled<br />

consumers to seek exciting products that<br />

tantalise their tastebuds. Christian Philippsen,<br />

managing director of BENEO, <strong>Asia</strong>-Pacific,<br />

sheds light on striking the balance between<br />

novelty and other important factors.<br />

The <strong>Asia</strong> Pacific F&B industry is ever evolving,<br />

and this year will be no different. In <strong>2024</strong>,<br />

there will be a host of new food trends to<br />

look forward to – including the anticipated<br />

rise of the adventurous consumer. According<br />

to Mintel, “amid ongoing uncertainty and<br />

anxiety, consumers will seek experiential food<br />

and drink that is enjoyable, fuels productivity<br />

and transports them to new realms.” 1<br />

The need for all this adventure is propelled<br />

by various factors. One global study found<br />

that seven in 10 consumers have a desire<br />

to experience interesting textures, to be<br />

surprised in some way. 2 Zooming into<br />

the <strong>Asia</strong>-Pacific region, it was found that<br />

countries such as the Philippines have<br />

almost eight in 10 consumers saying<br />

that eating and drinking is the main way<br />

they connect with family and friends. 3<br />

This connection can be further fuelled by<br />

novel, adventurous food choices that bring<br />

variety to the table and increase connectivity<br />

amongst different generations due to<br />

common experienced new taste sensations.<br />

However, despite the enthusiasm for<br />

embarking on this adventurous food journey,<br />

consumers also emphasised the need for a<br />

delicate balance between taste, price, health,<br />

and sustainability. They are looking for food<br />

products that not only excite, but also meet<br />

their nutritional, economic and social needs.<br />

In response to this emerging trend, food<br />

manufacturers are looking towards sectors<br />

such as the plant-based industry to captivate<br />

the adventurous consumer. Plant-based<br />

products are well-positioned to meet this


growing consumer demand. The plant-based<br />

sector holds enormous growth potential,<br />

especially as consumers increasingly<br />

embrace new culinary experiences, and<br />

demand more innovative, unique foods.<br />

However, in a landscape where the novelty<br />

of plant-based meat patties has waned,<br />

food manufacturers face the challenge of<br />

elevating their offerings to keep consumers<br />

engaged and returning for more.<br />

of plant-based cocoa bars, providing a nice<br />

flavour, good snap, smooth mouthfeel, and<br />

excellent melting behaviour. Rice ingredients<br />

are also a viable solution to the demand<br />

for clean-label products. In fact, rice starch<br />

and rice flour score highly in this context as<br />

consumers perceive them as a natural and<br />

familiar cupboard ingredient, with 61% and<br />

71% of consumers worldwide regarding rice<br />

starch and rice flour as natural respectively. 5<br />




To pave the way for a new plant-based future,<br />

manufacturers must prioritise taste, texture,<br />

and indulgence. Taste stands out as a critical<br />

component of plant-based success, and<br />

advancements such as BeneoPro W-Tex, a<br />

textured wheat protein, allows manufacturers<br />

to craft a diverse range of flavours. This<br />

flexible meat substitute can also be infused<br />

with a variety of tastes, herbs, and spices.<br />

Moreover, consumers are seeking plantbased<br />

alternatives that mimic the textures<br />

of popular, everyday foods. For instance,<br />

BeneoPro W-Tex can be utilised in a wide<br />

range of applications, especially products with<br />

meat analogues such as sausages, Thai basil<br />

pork, and even xiao long bao. With a protein<br />

content of at least 65% (on dry matter)<br />

and a unique alveolar structure, it facilitates<br />

the development of a juicy-like texture.<br />


Indulgence will also be key in satisfying<br />

the adventurous consumer this year. A<br />

recent study found that product packaging<br />

should steer clear of mentioning the words<br />

alternative and substitute as they may evoke<br />

feelings of sacrifice. 4 Instead, careful wording<br />

that underscores the indulgent and gratifying<br />

nature of plant-based products enhances<br />

their appeal to the adventurous consumer.<br />

Ingredients such as rice, a popular <strong>Asia</strong>n<br />

staple, can play a crucial role in creating<br />

guilt-free sweet treats. BENEO’s portfolio<br />

of speciality rice ingredients, including dried<br />

rice syrup, flour, and starch blends offers<br />

a versatile solution that can take indulgent<br />

treats to the next level. For example, milk<br />

powder replacement, with its light colour<br />

and neutral taste, can be used in dairy-free<br />

chocolate. It also enables the development<br />

Taste, texture, and indulgence will continue<br />

to play a pivotal role in plant-based goods in<br />

<strong>2024</strong>. As we step into the new year, the time<br />

is right for food manufacturers to leverage<br />

ingredients made from rice and textured<br />

wheat protein to develop unexpected, tasty<br />

products that will enable the plant-based<br />

sector to reach new heights. With a broad<br />

variety of plant-based ingredients available,<br />

BENEO provides a feasible approach to<br />

create exciting, unique, and affordable<br />

products that live up to the demands<br />

of the adventurous consumer. FBA<br />


1<br />

Mintel<br />

2<br />

Innova Consumer Survey 2020 (average of<br />

10 countries)<br />

3<br />

Mintel Insights 2022 Global Consumer<br />

Trends: South APAC; Philippines: 1,000<br />

internet users aged 18+<br />

4<br />

FMCG Gurus<br />

5<br />

Health Focus International 2018

Plant-based protein at a<br />

crossroads, where to next?<br />

Despite a promising start, plant-based brands are facing troubles in<br />

maintaining a keen and consistent consumer base. Mario Braz de Matos,<br />

co-founder and managing partner at Flying Fish Lab, elaborates on why,<br />

and how these brands can distinguish themselves in the road ahead.<br />

The 21st century witnessed a boost in the<br />

search for alternative food sources, one<br />

of which is plant-based protein. It was<br />

once a dazzling newcomer welcomed with<br />

excitement from consumers, notably with<br />

the likes of the Beyond Burger, or Impossible<br />

Burger included in fast food chains’ menus.<br />

Consumers were curious about its taste,<br />

while recent vegetarians and vegans found<br />

it more feasible as a protein option.<br />

<strong>Asia</strong>, known for a variety of plant-based<br />

diets oweing to its large Buddhist population,<br />

as well as many products made out of soy<br />

and wheat gluten such as tempeh or seitan,<br />

has always had greater relevance in the<br />

plant-based protein market. The region’s<br />

investment in the plant-based protein<br />

industry reached a total funded capital of<br />

US$372m in 2022. Meanwhile, the US saw<br />

exponential growth within the alternativeto-meat<br />

sector with billions in valuation,<br />

largely as a result of big players like Beyond<br />

Meat’s victorious public entry in 2019.<br />

These numbers were indicators of a brighter<br />

outlook for the sector. Yet, fast forward to<br />

the end of 2023 and plant-based protein<br />

brands are finding themselves at a juncture.<br />

The overwhelming rage for fake meat<br />

stopped growing as soaring global inflation<br />

and rising living costs changed consumers’<br />

priorities and preferences. An example<br />

of this dichotomy is the stark contrast<br />

between the first bullish market gains<br />

and the recent struggles of Beyond Meat,<br />

reporting a 30% drop in sales after its hype.<br />

While the industry is projected to be valued<br />

at over $19bn in 2028 globally, its swift initial<br />

up and down has created some scepticism<br />

among stakeholders. The question now is<br />

whether this downturn is a temporary blip<br />

or indicative of a more systemic issue. As<br />

stakeholders and investors watch closely,<br />

the plant-based protein industry stands at<br />

a crossroads, with its subsequent direction<br />

holding big implications for its future.<br />


Dating back to the 80s in the West thanks to<br />

influences from <strong>Asia</strong>n cuisine and diets, plantbased<br />

protein foods were a niche segment for<br />

a long time, mostly sought out by a majority of<br />

those with vegetarian and vegan diets. In its<br />

early days, some brand names like Nutrition<br />

& Santé in France or Quorn, more than a<br />

decade later in the UK, successfully introduced<br />

audiences to plant-based foods. As time<br />

progressed, the demand for these alternative<br />

food options surged, attracting even<br />

omnivores in search of meat-like options.<br />

A surging interest in meat substitutes was<br />

a clear reflection of consumers’ changing<br />

priorities: the environment as well as their<br />

health. Heightened awareness of climate<br />

change and the pandemic's repercussions<br />

has led to a more conscious approach to<br />

personal well-being and ecological health.<br />

In response, the industry has promoted<br />

plant-based options not merely as healthier<br />

dietary choices but also as a means for<br />

consumers to positively impact the planet.<br />

However, while these sentiments<br />

kickstarted the industry’s growth, it has<br />

faced challenges in sustaining momentum,<br />

lagging behind other sectors once its peak<br />

moment passed and struggling to sustain<br />

growth momentum in recent times.<br />


The growing popularity of plant-based<br />

protein among consumers is attributable to<br />

several factors. Its easy availability is a key<br />

attraction, but the ethical considerations<br />

it presents, particularly in light of climate<br />

change concerns, have effectively boosted<br />

the market position of plant-based proteins.<br />

32 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


So why is it struggling to sustain<br />

growth? One reason is that many<br />

consumers are still reluctant to try the<br />

alternative options. Consumers are<br />

still sceptical of it taste and quality,<br />

with concerns about the nutritional<br />

value and the heavily processed<br />

nature of these proteins in comparison<br />

to their traditional counterparts.<br />

Another critical aspect is the cost.<br />

Beyond Meat’s case indicates the<br />

importance of aligning product pricing<br />

with quality. Consumers are becoming<br />

more selective with their spending<br />

habits, rejecting products where the<br />

price does not match the value. Their<br />

challenges highlighted the risks of<br />

overpromising and underdelivering,<br />

exposing the complexity of demands<br />

in the meat alternative sector.<br />

Given the high expectations of<br />

consumers, meat wannabes try<br />

to emulate, even down to artificial<br />

“blood”, in order to match the taste<br />

and texture of traditional animal<br />

proteins. If the authentic essence of<br />

meat is the benchmark for consumers,<br />

then plant-based alternatives might<br />

not meet expectations, because the<br />

best you can ever be is limited by the<br />

authenticity of “the real thing”. This<br />

approach would essentially restrict<br />

its potential to only equalling meat's<br />

taste. This self-imposed limitation<br />

hinders the category’s ability to<br />

offer an additional food choice to<br />

consumers, which has value in itself.<br />

The category might need to reinvent<br />

its approach to the market in order<br />

to change the consumer perceptions<br />

and, with it, the market dynamics.<br />


At this stage, the fundamental issue<br />

of plant-based protein products<br />

seems to be their attempt to imitate<br />

both the qualities and imperfections<br />

of traditional meat. The diminishing<br />

enthusiasm from consumers towards<br />

this strategy suggests that the<br />

sector might need to shift its focus.<br />

Rather than continuing as a mere<br />

alternative, it may be more beneficial<br />

for it to cultivate and celebrate<br />

its distinct characteristics.<br />

This concept is paralleled in<br />

other food categories, where<br />

certain factors are not the sole<br />

determinants of success. Take ice<br />

cream, for instance. Its popularity<br />

endures because ice cream offers<br />

more than just flavour; it brings<br />

a mix of colour, enjoyment, and<br />

variety, enhancing people’s lives<br />

with pleasure beyond just taste.<br />

Some meat substitute brands have<br />

already made changes to their strategy<br />

to drivers of food trends. Wamame,<br />

known for its high-end alternative<br />

protein products, is steering towards<br />

fine dining – an arena that is making<br />

waves around the world because<br />

of the unique sentiment it brings<br />

to experience-seeking customers.<br />

They successfully carved out a niche<br />

and pivoted towards fine dining to<br />

not just reach a new demographic<br />

but redefine the product itself.<br />

This transition also speaks volumes<br />

about the industry's understanding<br />

of market and consumer sentiments.<br />

In a space growing increasingly<br />

crowded, differentiation is key.<br />

Targeting the more niche and tailored<br />

sectors can set these plant-based<br />

products apart and place them<br />

on top of culinary innovation.<br />


I witnessed firsthand the downfall<br />

of Unilever in its attempt to market<br />

margarine products as “butter<br />

substitutes”. Bound by the category’s<br />

conventional notion, Unilever<br />

eventually failed and sold off the<br />

portfolio. However, the company<br />

that took over, Upfield, made it a<br />

success. Why? Simply because<br />

Upfield was not constrained by these<br />

conventions, breaking out of them<br />

and creating its own identity – a<br />

plant-based spread. This illustrates<br />

what happens when a disruptive idea<br />

is restricted by the very conventions<br />

of the category it aims to innovate.<br />

In a world where people value<br />

authenticity more than ever, following<br />

an already-existing path and trying to<br />

become something that it is not can<br />

be detrimental. For meat wannabes,<br />

it could only be seen merely as<br />

shadows of the real thing if they label<br />

themselves as substitutes. Plantbased<br />

protein is at a crucial juncture<br />

where it must transition beyond an<br />

alternative to meat. It is essential<br />

to capitalise on the consumer's<br />

perpetual desire for diverse culinary<br />

experiences, transforming plantbased<br />

options into an exciting culinary<br />

journey that stands on its merit.<br />

Although the sector has yet to fully<br />

meet initial expectations, there remains<br />

a wealth of unexplored potential.<br />

This presents a golden opportunity<br />

for innovative leaders to redefine<br />

the value of plant-based protein,<br />

heralding a promising and palatably<br />

pleasing future for this category. FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 33


<strong>Food</strong> processing: A year in review<br />

and the future ahead<br />

<strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong> speaks to Nigel Wong, head of market support<br />

centre at Mettler-Toledo, <strong>Asia</strong> Pacific, as he shares insights and<br />

perspectives shaping the food and beverage processing industry in 2023<br />

– the progress been made in the APAC region over the past year, as well<br />

as emerging trends and what lies ahead in <strong>2024</strong>.<br />

By Agatha Wong<br />

and solutions in order to safeguard<br />

the continuing resilience and<br />

security of our global food system.<br />

Automation, in particular, has emerged<br />

as a top contender, especially when<br />

it comes to handling the rising<br />

cost of labour and production.<br />

The screen<br />

of the M30<br />

R-series<br />

Wong shared: “In 2023, there was a<br />

notable industry-wide shift towards<br />

automation in food manufacturing.<br />

Both global players and local SMEs<br />

sought solutions promising consistent<br />

quality, improved productivity and cost<br />

savings. For Mettler-Toledo, South<br />

East <strong>Asia</strong> saw significant milestones,<br />

including the software upgrade for our<br />

M30 R-Series metal detection systems.<br />

2023 was a year of remarkable<br />

growth for the food and beverage<br />

industry, expanding from $6,729.54<br />

billion in 2022 to $7,221.73 billion<br />

in 2023, as well as a strong CAGR<br />

of 7.3%. These trends, according<br />

to the <strong>Food</strong> And <strong>Beverage</strong>s Global<br />

Market Report 2023, were impressive<br />

considering the continuing conflict<br />

between Ukraine and Russia,<br />

which has disrupted the short-term<br />

recovery of the global economy from<br />

the COVID-19 pandemic. Rising<br />

commodity prices and supply chain<br />

disruptions, leading to inflation<br />

across goods and services, are the<br />

key issues faced by manufacturers.<br />

This, alongside increasingly volatile<br />

climate conditions, have prompted<br />

food and beverage producers to tap<br />

into the latest digital advancements<br />

“This upgrade, featuring the SENSE<br />

software, enhanced contaminant<br />

detection of ferrous, non-ferrous<br />

metals and stainless steels. In<br />

addition, it also addressed global<br />

food safety regulations, offering<br />

future-proof benefits through<br />

seamless integration with ProdX<br />

data management software.”<br />

This observation stands true even<br />

for the <strong>Asia</strong>-Pacific region, as<br />

producers overcome their reluctance to<br />

automated solutions in a bid for more<br />

efficient and productive processes.<br />

34 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

Sesame bars on<br />

a production line,<br />

supported by the<br />

X2 series<br />

“APAC's progress in the past year<br />

has been commendable, driven<br />

by an emphasis on automation<br />

and technology adoption in food<br />

manufacturing. A noteworthy example<br />

is the launch of our X2 Series x-ray<br />

inspection systems, contributing<br />

significantly to product safety.”<br />

As APAC emerges as a leading<br />

player in the food system, enhancing<br />

processes on the manufacturing<br />

floor would be key – in terms of both<br />

establishing greater safety for workers<br />

and consumers, as well as improving<br />

efficiencies. Designed for accessibility,<br />

Wong elaborated, the X2 series<br />

empowers food manufacturers with<br />

durable software and outstanding<br />

reliability. Its intelligent design<br />

enhances brand protection, helps with<br />

product safety compliance and boosts<br />

overall productivity, marking a positive<br />

stride in the region's advancement.<br />

However, tackling market volatility will<br />

not be sufficient for food producers; as<br />

mentioned, erratic climate conditions<br />

have also exerted considerable strain<br />

on the food system – and with that,<br />

sustainable solutions are also top<br />

of mind for many manufacturers<br />

as well. Wong elaborated:<br />

“Looking into <strong>2024</strong>, the trend towards<br />

automation and the adoption of AI and<br />

cybersecurity solutions is anticipated<br />

to continue shaping the food and<br />

beverage processing industry. Beyond<br />

efficiency and quality assurance,<br />

there is a growing emphasis on<br />

sustainability. Manufacturers are<br />

recognising the broader impact of<br />

these technologies on waste reduction,<br />

resource optimisation and meeting<br />

evolving environmental standards.<br />

“These trends are evolving from<br />

optional upgrades to integral<br />

components for responsible and<br />

future-ready operations, and they are<br />

poised to become pivotal in defining<br />

the industry's progressive trajectory.”<br />

Nevertheless, the global food system<br />

and its most important players will<br />

continue to deliver positive changes in<br />

light of persisting challenges, and with<br />

that, APAC, as a booming economy<br />

with much to offer, will be able to<br />

prove its mettle on the international<br />

stage – not just in terms of delivering<br />

lower costs but also participating in<br />

the global agenda on sustainability.<br />

Wong concluded: “Anticipating<br />

exciting developments in processing<br />

and packaging, I see APAC playing<br />

a crucial role. Manufacturers in the<br />

region, known for adaptability and<br />

innovation, will lead in adopting<br />

solutions enhancing efficiency, reducing<br />

costs and prioritising sustainability.<br />

As consumer preferences shift<br />

towards eco-friendly packaging and<br />

responsible manufacturing, APAC's<br />

influence will extend beyond regional<br />

borders, contributing significantly<br />

to a more sustainable and efficient<br />

future for the entire global food<br />

and beverage industry.” FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 35


Chase the rainbow:<br />

GNT taps into Gen Z for the<br />

future of colour<br />

While one might not find a pot of gold at the end of a rainbow, there is a<br />

world of opportunities to be discovered in choosing the perfect colour to<br />

exemplify the goodness that a product has to offer. Agatha Wong finds<br />

out how pop culture and social media can provide more than a drop of<br />

inspiration for the next colour trends in the industry.<br />

In line with wellness trends and surging<br />

consumer awareness on brand activism,<br />

GNT has identified colour trends which have<br />

caught the eye and fancy of customers,<br />

with Gen Z leading the way for bold and<br />

brilliant palettes that complement their<br />

support for impactful initiatives.<br />

Drawing upon semiotics, social media, fashion<br />

trends, and pop culture to define the colours at<br />

the forefront of the industry, the Colour Futures<br />

guide (the first of many to come) features a<br />

kaleidoscopic array of “insights and inspiration<br />

for food [and] drink futures”, Spanning across<br />

128 pages, the book defines, as its key theme,<br />

“Healthy Hedonism”, and how Gen Z as a<br />

disruptive demographic is paving the way for<br />

kind, considered, and nourishing lifestyles.<br />

From cover to cover, the volume taps into how<br />

this emerging demographic is tapping into<br />

positive, radical change as part of their ethos<br />

on well-being, and the ways it can inform food<br />

producers through the use of vibrant colours<br />

to spread their message of environmental<br />

consciousness, transparency, and health.<br />

“These young consumers are hugely passionate<br />

about sustainability and want natural, healthy<br />

products with clean labels. At the same time,<br />

it’s also a very creative generation and many<br />

of them are seeking out food and drink with<br />

exciting colour combinations that can make a<br />

real impact on social media,” shared Maartje<br />

Hendrickx, market development manager at GNT.<br />

“It’s a trend we’re very excited by because<br />

it fits perfectly with our plant-based,<br />

sustainable EXBERRY colours. We create<br />

EXBERRY Colouring <strong>Food</strong>s from edible<br />

fruits, vegetables, and plants using physical<br />

processing methods such as chopping and<br />

boiling. This means they support clean labels<br />

but they can also be used to deliver a full<br />

spectrum of vibrant shades in food and drink.”<br />

The Colour Futures guide is divided into<br />

three colour directions influenced by the<br />

trends and analyses conducted by GNT: Soft<br />

Play Pastels, which tap into soft, luminous,<br />

tone-on-tone hues; Altered States, which<br />

play with ombre, diffused shades; and<br />

Riotous Joy, which incorporate clashing,<br />

saturated colours. These directions bring<br />

together the company’s expertise in natural<br />

colours and the demand for “futuristic<br />

brights and daring combinations”.<br />

“We believe a one-size-fits-all approach to<br />

colour is outdated in the modern market.<br />

Some brands will find that certain muted,<br />

earthy, and neutral colours are the best option<br />

when creating products to appeal to their<br />

specific target consumers. Today, though,<br />

consumers don’t need to see earthy hues to<br />

know that food and drink is natural because<br />

it’s possible to achieve vibrant shades with<br />

plant-based colours,” elaborated Hendrickx.<br />

“The colour directions we highlighted as<br />

part of Healthy Hedonism are designed to<br />

36 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


connect with the new wave of consumers<br />

who want attention-grabbing shades.<br />

Mental wellbeing has become a key focus<br />

and bright colours can spark joy and help<br />

create moments of blissful escapism.”<br />

These vibrant palettes are highly compatible<br />

with current consumer demand for healthier<br />

ingredients. By making use of their bright,<br />

naturally-occurring colours, manufacturers<br />

can yield the simultaneous result of drawing<br />

attention to their products and signal the<br />

wellness-supporting attributes within:<br />

“Some brands are also using colourful<br />

fruits, vegetables, and plants as hero<br />

ingredients in natural food and drink, such<br />

as blue spirulina smoothies and purple<br />

ube crackers. The vibrant colours not only<br />

create a striking impression but also provide<br />

a visual signal of their natural goodness.<br />

For products such as trail mix or vegetable<br />

chips, manufacturers can also use a<br />

combination of natural shades and flavours<br />

to tap into the new colour directions.”<br />


GNT was present at Fi <strong>Asia</strong> Thailand in 2023<br />

to showcase their natural colour solutions.<br />

For the company, their presence at the<br />

trade show was part of a continuing effort<br />

to share with producers on the benefits of<br />

natural colours, and how GNT can provide,<br />

through their years of experience and<br />

expertise, the right solutions for them. This<br />

is in line with the growing trend of clean<br />

labels in <strong>Asia</strong>-Pacific, as consumers in the<br />

region are becoming more discerning about<br />

the ingredients in food they eat – including<br />

colours and from where they are sourced.<br />

“We have observed that companies in<br />

APAC are making the switch from synthetic<br />

colours towards natural colours, and we were<br />

present onsite to explain our products. As<br />

we have been in the industry for over fifty<br />

years, we were able to provide technical<br />

information by combining our knowledge of<br />

market trends, consumer demands, and how<br />

best to meet them through our expertise.<br />

“Ten years ago, when we first came here,<br />

producers were unwilling to make the<br />

switch to natural colours as synthetic<br />

colours were cheaper. But with a growing<br />

emphasis on healthier products, we hope<br />

to educate producers that an alternative<br />

exists through our Colouring <strong>Food</strong>s.”<br />

Hendrickx also highlighted a survey<br />

conducted by FMCG Gurus in 2022, which<br />

showed that 59% of APAC consumers<br />

like to have food with bright and intense<br />

colours, compared to just 30% in Europe.<br />

Bearing that in mind, there is space for<br />

natural colours here – even with the hotter<br />

and more humid conditions in <strong>Asia</strong>-Pacific:<br />

“Our EXBERRY portfolio can deliver bright<br />

shades from across the whole rainbow, so we<br />

have options that will work for every market.<br />

This also applies to product formats. We offer<br />

our concentrates as liquids and powders<br />

as well as a range of specialist formats for<br />

certain applications that create particular<br />

challenges,” offered Hendrickx. “In Europe,<br />

we usually supply liquids, which tend to have<br />

a shelf life of around nine months to a year<br />

if stored in a regular fridge. Customers in<br />

<strong>Asia</strong>-Pacific often have to contend with very<br />

hot and humid conditions, though, so there’s<br />

greater demand for our powders there as they<br />

can be safely stored at ambient temperatures.<br />

They’re also cheaper to ship than liquids,<br />

which is another important advantage.”<br />

Likewise, Hendrickx was also keen to<br />

note that despite the cost disparities<br />

between natural and synthetic colours,<br />

the growing awareness for clean labels, as<br />

well as the general decrease of cost-in-use<br />

for plant-based colours, the long-term<br />

benefits to be reaped far exceed any<br />

perceivable costs in the short term.<br />

“While synthetic colours have always been<br />

the cheaper option, the cost-in-use for<br />

plant-based colours has fallen dramatically<br />

over the years. For example, if the cost of<br />

using a natural colour in a ready-to-drink<br />

beverage is calculated in US dollars, the<br />

manufacturer might be looking at a cost<br />

increase of no more than a couple of cents<br />

per case. Cost-in-use does vary but is<br />

typically acceptable to customers, particularly<br />

as clean-label colours can help drive sales<br />

and maintain brand loyalty and trust.”<br />


Altogether, the future of natural colours<br />

looks brilliant indeed – riding on the waves<br />

of trends established by a new generation<br />

of consumers seeking fresh, exciting<br />

experiences that leave a genuine impact<br />

on society and the planet, the food and<br />

beverage industry can definitely adopt these<br />

ideas and colour inspirations in their product<br />

design, leaving behind a vivid impression.<br />

As for the Colour Futures guide, Hendrickx<br />

revealed that a second volume is<br />

well underway, slated for<br />

publishing in early <strong>2024</strong>.<br />

Combining yet again<br />

meaningful insights<br />

into consumer<br />

behaviour and<br />

colour analyses,<br />

the book<br />

promises to be a<br />

supportive guide<br />

to the understanding<br />

the latest trends<br />

and how they can be<br />

incorporated into their products.<br />

“We’re now working on the second edition<br />

of our Colour Futures guide, which is due to<br />

be published at the beginning of next year.<br />

It’s going to offer manufacturers insights<br />

into the evolving trend toward conscious<br />

consumption and appreciation for the natural<br />

world. It will also highlight some new colour<br />

directions, which illuminate key themes in<br />

how brands are using particular palettes and<br />

colour combinations in food and drink.” FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 37


An outlook on the<br />

soy industry in<br />

South East <strong>Asia</strong><br />

From its origins in ancient China<br />

as a domestic crop, to its eventual<br />

spread and use in cuisines all over<br />

world, ranging from miso paste,<br />

to tofu, and tempeh, the humble<br />

soybean now wears another hat<br />

– that of a sustainable protein<br />

source for the world’s changing<br />

nutritional needs. Timothy Loh,<br />

regional director of South East <strong>Asia</strong><br />

and Oceania for the US Soybean<br />

Export Council (USSEC), shares<br />

with <strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong> more on<br />

the US soybean industry, and how<br />

it can serve the demands of the<br />

ASEAN food and beverage sector.<br />

To begin with, could you share with us more about<br />

the US soybean industry and how it has served<br />

South East <strong>Asia</strong>’s demand for this commodity thus<br />

far? How the soybean industry in SEA been affected<br />

by the demand for plant-based products and its<br />

sources, such as peas, nuts, chickpeas, etc?<br />

Loh: South East <strong>Asia</strong> is anticipated to remain one<br />

of the world's fastest growing regions in terms<br />

of consumption, fueled by a young workforce, an<br />

expanding middle class, and rising incomes which<br />

play a significant role in contributing to the region’s<br />

economic growth. These dynamics are driving an<br />

increased demand for high-quality protein sources,<br />

with soy products being a prime choice. Moreover,<br />

the shift towards plant-based dietary preferences<br />

further boosts the demand for soy-based products.<br />

Soy is the US’ number one food and agricultural export<br />

and offers an affordable and sustainable source of<br />

nutrition to support the health and wellbeing of South East<br />

<strong>Asia</strong>'s growing population. The US soybean industry has<br />

played a vital role in enhancing the region’s agricultural<br />

sector over the past few decades. This partnership with<br />

USSEC has involved the sharing of trade and technical<br />

knowledge, as well as expertise, aimed at supporting the<br />

growth of the region’s food, feed, and livestock industries.<br />

Moreover, USSEC has simultaneously promoted US<br />

soybeans as a trusted and sustainable source of nutrition.<br />

Given the anticipated increase in demand for US<br />

soybeans in the region, the enduring commitment and<br />

longstanding partnership of US growers with South East<br />

<strong>Asia</strong>, marked by decades of investment and support in the<br />

region's growth and prosperity, are poised to continue.<br />

What are the most pressing challenges facing<br />

the US soybean industry? At the same time,<br />

how will the US soybean supply outlook in<br />

the coming months affect the region?<br />

Loh: Overall, the global soybean industry has faced<br />

challenges influenced by the growing impact of<br />

climate change and the urgent need for sustainable<br />

development. The US soybean industry has<br />

addressed this through technological advancements<br />

to meet current agricultural demands.<br />

Technology plays a pivotal role in empowering the US<br />

soybean industry, enhancing productivity, improving<br />

resource management, and fostering sustainable<br />

practices. Precision agriculture, for instance, enables<br />

more efficient and environmentally conscious<br />

farming methods, optimising resource usage such<br />

as water, fertilisers, and pesticides. This increases<br />

yields and reduces the environmental footprint<br />

of agriculture, contributing to sustainability.


In the US, the application of technology<br />

enables real-time monitoring and datadriven<br />

decision-making, which are<br />

essential in adapting to the challenges<br />

posed by climate change. It facilitates<br />

early detection of climate-related threats,<br />

helping farmers take proactive measures<br />

to protect their crops and livelihoods.<br />

US farmers are growing more US<br />

soybeans per acre while using fewer<br />

resources, ensuring a steady and reliable<br />

supply of soybeans globally. This will<br />

contribute significantly to meeting the<br />

region's demand for safe, sustainable,<br />

and high-quality agricultural products.<br />

With food security being an issue in South<br />

East <strong>Asia</strong>, how does the USSEC work<br />

together with the private and public sector<br />

to create more resilient food systems?<br />

Loh: USSEC supports the global food<br />

system through its multifaceted efforts and<br />

initiatives. The organisation has longstanding<br />

partnerships with public and private sectors<br />

with South East <strong>Asia</strong>, spanning over four<br />

decades. It has also continued to develop<br />

the region’s agricultural sector by sharing<br />

valuable trade and technical knowledge<br />

and expertise. In addition, USSEC takes<br />

a collaborative approach by actively<br />

engaging with industry stakeholders as<br />

well as engaging in knowledge sharing and<br />

networking; it also helps to disseminate the<br />

latest agricultural trends and practices to<br />

stakeholders, thus contributing to the global<br />

food system's resilience and sustainability, as<br />

demonstrated at events like the Agricultural<br />

Cooperators Conference in Da Nang, Vietnam.<br />

products. Recognised for its eco-friendly<br />

practices, Tempe Afaki is a frontrunner in<br />

sustainable tempeh production, aligning<br />

with USSEC's aim to promote plantbased,<br />

sustainable protein sources.<br />

In summary, USSEC's active involvement<br />

in Vietnam and the region's agricultural<br />

sector, promoting sustainable agriculture<br />

practices, and its efforts to facilitate<br />

knowledge sharing among stakeholders<br />

aim to support and promote a more resilient<br />

and sustainable global food system.<br />

Given <strong>Asia</strong>’s familiarity with soy-based<br />

products, how can food producers find<br />

new ways to generate consumer interest?<br />

Similarly, how does <strong>Asia</strong>’s diverse<br />

culinary landscape provide business<br />

opportunities for food producers?<br />

Loh: <strong>Asia</strong>'s familiarity with soy food and<br />

beverages as well as soy-based foods offers<br />

an exciting backdrop for food producers to<br />

explore novel ways to capture consumer<br />

interest while embracing the region's<br />

diverse culinary traditions. Through strategic<br />

collaborations, such as the partnership<br />

with the World Association of Master<br />

Chef (Vietnam chapter), Janbee, Vinasoy,<br />

and Hutech University, USSEC effectively<br />

promoted US soybeans and highlighted its<br />

health benefits among culinary students.<br />

This initiative not only raised awareness<br />

but also encouraged innovative soybased<br />

food applications and recipes.<br />

This engagement underscores the adaptability<br />

of soy-based products within <strong>Asia</strong>'s varied<br />

culinary landscape. By leveraging this<br />

diversity, soy food producers can craft a fusion<br />

of traditional and contemporary soy food and<br />

beverages that meet consumer demand.<br />

Lastly, what are your hopes and visions<br />

for the industry as we embark on the<br />

coming year?<br />

As we look ahead to the coming year, we<br />

want to continue helping the region’s soy<br />

food industry to develop while making sure<br />

that the industry is resilient and sustainable.<br />

USSEC remains dedicated to the primary<br />

goal of differentiating US soybeans through<br />

its superior value, quality and consistency.<br />

Our focus remains on elevating its preference<br />

as a source for both food and feed while<br />

striving to attain market access and provide<br />

reliable access to US soy globally.<br />

In anticipation of the increased demand<br />

for US soybeans, our soybean farmers<br />

will maintain delivery of a sustainable<br />

and high-quality product while US Soy<br />

continues to build demand and expand global<br />

market access for US soybean products.<br />

Soy production is growing worldwide,<br />

and we continue to work across borders,<br />

industries and disciplines to find and<br />

develop markets for US soy products. FBA<br />

The US soybean industry promotes<br />

sustainable agriculture and sustainable<br />

sourcing of food and feed ingredients<br />

through consistent innovation to grow and<br />

deliver better solutions. This commitment<br />

to sustainability extends to USSEC's<br />

collaboration with key players in the<br />

region’s food and agribusiness sectors.<br />

One such partnership is exemplified by<br />

Tempe Azaki's new factory in Bogor,<br />

West Java, which uses US soybeans to<br />

produce frozen fresh tempeh for global<br />

markets, including the US, contributing<br />

to the international trade of sustainable

The road towards<br />

embracing plastics<br />

circularity<br />

Together with incentivising consumers to play their part and<br />

implementing recycling infrastructure, Anil K Sharma, senior vicepresident<br />

and general manager for Avery Dennison Materials Group <strong>Asia</strong><br />

Pacific, sheds light on how packaging materials can promote greater<br />

plastics circularity.<br />

Tackling the issue of packaging waste has<br />

always been an ambitious goal, but finding<br />

a definitive solution remains a complex task.<br />

The UN Treaty on Plastic Pollution, which<br />

recently concluded its second round of<br />

discussions last month and could potentially<br />

come into force by 2025, holds great promise<br />

in providing a universal framework to combat<br />

the threat of plastic pollution. However,<br />

it remains important to understand that<br />

addressing packaging waste goes beyond<br />

a simple fix; it calls for a comprehensive<br />

approach that incorporates diverse<br />

strategies from the 3Rs (reduce, reuse, and<br />

recycle), to switching to more sustainable<br />

packaging materials, and implementing<br />

extended producer responsibility (EPR)<br />

policies. Ultimately, collaboration among<br />

all stakeholders involved is necessary.<br />

Although Singapore’s plastic recycling rate<br />

remained constant at 6% last year, the amount<br />

of plastic waste generated rose from 982<br />

tonnes in 2021 to 1,001 tonnes in 2022.<br />

This is concerning as we have less than a<br />

decade to meet our target of reducing the<br />

daily amount of waste that is sent to landfill by<br />

30% by 2030. However, we are encouraged<br />

by several developments on this front such<br />

as the most recent plastic bag tax and the<br />

Bloobox initiative as well as the upcoming<br />

Deposit Refund Scheme that will be rolled out<br />

in 2025. What are some of the key areas that<br />

Singapore should focus on to accelerate its<br />

ambitions of becoming a zero-waste nation?<br />


One of the most significant challenges lies in<br />

changing consumer behaviour. Educating and<br />

incentivising consumers to opt for sustainable<br />

packaging alternatives and dispose of<br />

packaging responsibly are essential. Public<br />

campaigns such as the plastic bag tax and<br />

the Bloobox initiative will be instrumental<br />

in fostering greater environmental<br />

consciousness among consumers and lead<br />

to a significant reduction in the consumption<br />

of single-use plastic packaging.<br />



Singapore’s only landfill, Pulau Semakau,<br />

is expected to be fully filled by 2035 based<br />

on our current rate of waste generation. It<br />

is thus critical that Singapore develops its<br />

domestic recycling industry to divert plastic<br />

waste from the landfill as well as eliminate<br />

the need to export our waste to be managed.<br />

40 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


However, recycling operations require vast<br />

amounts of space and this poses several<br />

challenges for land-constrained Singapore.<br />

It is timely that NEA is looking into<br />

redeveloping Sarimbun Recycling Park which<br />

houses several recycling facilities and handles<br />

a fifth of Singapore’s recycling to improve<br />

its land use and productivity. NEA is also<br />

looking to set up a plastic recovery facility<br />

to streamline the collection and sorting of<br />

plastic waste for chemical recycling. The<br />

facility is expected to be ready by 2027 and<br />

has the potential to recycle about 240,000<br />

tonnes of domestic waste annually.<br />




While consumer demand for environmentally<br />

friendly packaging materials have steadily<br />

increased over the years, it remains critical to<br />

recognise that single-use packaging made<br />

from recycled and renewable materials can be<br />

equally sustainable in nature. Initiatives such<br />

as the Packaging Partnership Programme,<br />

a joint initiative by NGOs, the government,<br />

and the industry, is a good example of<br />

how different players can come together<br />

to reduce packaging waste through the<br />

adoption of cost-effective solutions. Through<br />

concerted investment in research and<br />

development efforts, industry players can<br />

benefit from the added capabilities arising<br />

from the sustainable use of resources in<br />

packaging and sustainable packaging waste<br />

management, ultimately progressing towards<br />

closing the plastics loop. This will encourage<br />

companies to view sustainable packaging<br />

as a long-term investment that not only<br />

benefits the environment but also enhances<br />

brand reputation and consumer loyalty.<br />



Implementing sustainable packaging<br />

solutions is made more challenging by<br />

the complexity of supply chains. This is<br />

where RFID technologies such as Avery<br />

Dennison’s Smartrac can enhance supply<br />

chain efficiencies by providing greater<br />

transparency and visibility for packaging and<br />

inventory management. This is especially<br />

critical for FMCG companies like Nestle,<br />

P&G, and Unilever as their supply chains<br />

span multiple regions and involve intricate<br />

distribution networks. Close cooperation<br />

throughout the value chain is essential to<br />

ensure the feasibility and accessibility of<br />

sustainable packaging options from the<br />

manufacturing of the product to its final<br />

presentation to the consumer. By working<br />

together, we can navigate the complexities<br />

of the supply chain and create a more<br />

sustainable packaging ecosystem.<br />



Extended producer responsibility (EPR)<br />

schemes have become increasingly<br />

widespread in compelling manufacturers<br />

and producers to take ownership of their<br />

products' entire lifecycle by overseeing its<br />

end-of-life management. This will be key to<br />

incentivising manufacturers and producers to<br />

adopt innovative and eco-friendly packaging<br />

materials and designs, and prioritise the<br />

development of new and sustainable<br />

packaging solutions. Besides Vietnam,<br />

Singapore is one of the few countries in<br />

South East <strong>Asia</strong> that will implement its<br />

EPR scheme by 2025. This offers the<br />

island-state an opportunity to position<br />

itself at the forefront of leading sustainable<br />

development in the region and make<br />

substantial progress in promoting circular<br />

packaging practices. By exploring new and<br />

sustainable solutions, this will allow us to<br />

enhance barrier technology of packaging and<br />

protect the health and safety of consumers.<br />

Singapore's commitment to tackling<br />

packaging waste and becoming a zerowaste<br />

nation is evident through its<br />

comprehensive approach and progressive<br />

initiatives. However, it bears reminding<br />

that addressing packaging waste is a<br />

complex task that requires collaboration<br />

and collective efforts across the entire value<br />

chain from the industry to governments,<br />

and to everyday consumers as well. FBA


Berryhill <strong>Food</strong>s finds<br />

sweet success with<br />

Eriez metal detectors<br />

Founded in 1994 in the heart of the Fraser Valley in British Columbia,<br />

Canada, Berryhill <strong>Food</strong>s specialises in the processing, freezing,<br />

marketing and distribution of cultivated blueberries and red raspberries.<br />

And for more than two decades, Berryhill <strong>Food</strong>s has been an Eriez<br />

customer.<br />

While Berryhill’s customers vary, their<br />

exacting standards do not. These customers<br />

demand stringent adherence to safe quality<br />

assurance measures, particularly when it<br />

comes to detecting and eliminating metal<br />

particles in the raw berries prior to shipment.<br />

To meet hazard analysis and critical control<br />

points (HACCP), safe quality food (SQF)<br />

and other food safety guidelines, Berryhill<br />

utilises nine Eriez metal detectors in its<br />

various plant operations. Management<br />

says plans are underway for installation<br />

of additional Eriez metal detectors.<br />

“The Eriez metal detectors are required on<br />

all of our lines because they are considered<br />

critical control points by our food safety<br />

systems, including SQF and HAACP,” said<br />

Berryhill foods maintenance manager, Tom<br />

McTaggart. “Our pre-pack processing lines<br />

have two metal detectors each because we<br />

want to have one detector as the last step<br />

before the boxes are stacked for storage.”<br />

While there are many factors that contribute<br />

to the volume of berries going through<br />

the metal detectors, McTaggart shared<br />

that the average is 10,000 pounds per<br />

hour during the harvesting season.<br />

“We have been using<br />

Eriez metal detectors<br />

since the mid-90s,”<br />

said McTaggart. “In<br />

an effort to achieve<br />

an even higher level<br />

of sensitivity, we<br />

are in the process<br />

of converting<br />

several of our longstanding<br />

units into<br />

the newer Eriez<br />

Xtreme models.”<br />

The Xtreme models which will be used<br />

at Berryhill are available in various<br />

sizes, including many that are in stock<br />

and available for quick shipment.<br />

These newer units are offered in both<br />

standard and custom designs, with a<br />

variety of automatic rejects and optional<br />

features for every application.<br />

According to the company, the Eriez Xtreme<br />

metal detector interface is icon-driven and<br />

patterned after advanced smartphones.<br />

Plant operators receive instantaneous<br />

visual feedback from the screen in realtime<br />

to make decisions regarding the<br />

equipment’s set-up and performance.<br />



The ability to monitor and report on the<br />

precise level of metal detection in the<br />

harvested fruit crop is vital to Berryhill’s<br />

customers, which are located in the US,<br />

Europe, <strong>Asia</strong> and throughout Canada,<br />

each with their own specific set of<br />

food safety criteria. Regardless of the<br />

customer or their location, Berryhill said<br />

that it strives to meet the same standards<br />

for quality, integrity and excellence.<br />

42 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


McTaggart shared: “We have customers<br />

who send us test pieces – like 3mm stainless<br />

steel or 2.5mm nonferrous, for example – to<br />

determine how well the metal detectors are<br />

performing before they receive shipment.<br />

Every year, I receive a detailed report from<br />

Eriez verifying that their metal detectors<br />

are meeting our sensitivity requirements<br />

and I pass that along to our customers.”<br />

McTaggart explained that this was important<br />

because some of Berryhill’s customers<br />

produce fruit blends containing four to five<br />

different types of fruit from various suppliers.<br />

“Sometimes, they will discover contamination<br />

in that blend and look for which provider<br />

sent the contaminated fruit. We can tell the<br />

customer that our Eriez metal detector can<br />

monitor a fragment up to 1.5mm, so there is<br />

no way that the metal detector would miss<br />

the 3mm lead shot sample size they sent.<br />

“We then tell the customer that our Eriez<br />

metal detectors will always detect the size<br />

of test metal sample they send, so they<br />

will continue to look for another supplier<br />

to determine where that stray metal is<br />

originating,” continued McTaggart.<br />

The Eriez metal detectors in use at Berryhill<br />

Farms combine a precision mechanical design<br />

with electronics, multiple frequency range,<br />

vibration immunity and complex algorithms to<br />

detect the smallest metals in food products.<br />

The upgraded Xtreme units have the ability<br />

to find smaller metal contaminants than<br />

previous metal detectors, even in difficult<br />

applications like harvested berries.<br />



Premium berries from Berryhill <strong>Food</strong>s<br />

are grown on the company’s own family<br />

farms by independent regional growers,<br />

which are third-party certified for good<br />

agricultural practices (GAP). The rich, fertile<br />

soil conditions and temperate climate of<br />

southern British Columbia produces more<br />

cultivated blueberries and red raspberries<br />

than any other region in Canada.<br />

The company has three<br />

separate locations throughout<br />

the region, two of which have<br />

cold storage while the third is a<br />

single processing line. Its newest<br />

facility, which opened in 2017 in<br />

Chilliwack’s British Columbia’s<br />

agricultural food processing<br />

zone, contains 50,000 sq<br />

ft of cold storage space.<br />

“The main bulk of product is<br />

sent through three individually<br />

quick frozen (IQF) lines that<br />

run 9,000-15,000 pounds<br />

an hour and freeze the berries in six to<br />

20 minutes,” McTaggart said. “We have<br />

other processing lines that will ‘puree’<br />

raspberries or run them up an inspection<br />

belt to be packed into large drums then<br />

shipped out to be turned into jam.”<br />

McTaggart elaborated that once the berries<br />

are processed and conveyed through the<br />

Erez metal detectors, they are packed into<br />

either 30-pound boxes, 28-pound pails<br />

55-gallon drums or 1,500-pound totes.<br />

“Not only do we sell to our long-time major<br />

customers, but we also sell to companies<br />

that will put our fruit into either a poly bag<br />

fruit blend or a poly bag of just blueberries.<br />

Others use our fruit for pie fillings,” he noted.<br />

As an industry leader, Berryhill <strong>Food</strong>s<br />

continues to invest in the most up-to-date<br />

equipment and staff training programmes,<br />

according to McTaggart. The company’s<br />

strict SQF-certified food safety system<br />

and its advanced processing equipment –<br />

coupled with the integration of the various<br />

Eriez metal detectors – allow Berryhill<br />

<strong>Food</strong>s to offer customers a ready-to-use<br />

product of consistent high quality.<br />

“We strive to keep all our growing, cultivation<br />

and processing the same so we can sell to<br />

numerous customers around the world,”<br />

McTaggart concluded. “Our goal is to<br />

consistently earn a high grade on the SQF<br />

audits because that’s what our customers<br />

look for and it gives us a higher standing with<br />

them. The Eriez metal detectors we have<br />

throughout our facilities are critical to helping<br />

us meet those stringent guidelines.” FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 43

The art of crumb coating<br />

Crunchy, crispy coatings are still important to consumers, and GEA<br />

expounds on why controlling the crumb is crucial to convenience<br />

Two out of three consumers globally are<br />

looking for simple and convenient ways<br />

to ensure the intake of nutrients on a daily<br />

basis. 1 They want clean ingredients, impactful<br />

flavours and textures – more choice in a<br />

burgeoning market is crucial in adapting<br />

to market trends. It is thus no wonder that<br />

the convenience foods sector is booming,<br />

set to grow by 7.2% CAGR by 2033. 2<br />

Given these demands, how are convenience<br />

food producers innovating to stay ahead<br />

of the curve? And why is crumb coating<br />

so significant in meeting demand from all<br />

generations of convenience food consumers?<br />



Over the last 12 months, consumer trends<br />

for convenience crumb-coated products<br />

have cited visual appeal and texture as<br />

two main drivers behind a purchase.<br />

Crispy/crunchy coatings in particular are<br />

experiencing consistent growth in demand.<br />

The meat substitutes category is seeing<br />

the highest growth for “crispy, crunchy<br />

and cracking” claims at 21.9%, while the<br />

meat, fish and eggs category is seeing<br />

7.0% (CAGR 5 years ending Q2 2022). 3<br />

This could be something as simple as<br />

adding crunchy salad leaves to a takeaway<br />

burger, or a light and crispy breadcrumb<br />

coating with flax and sunflower seeds.<br />

The makeup of modern crumb coating<br />

is a mixture of small and large particles<br />

and multiple colours – particularly with<br />

speciality crumbs. There are four key<br />

attributes to a crumb coating: colour,<br />

appearance, texture and flavour, and<br />

innovative new crumb coatings provide<br />

all four along with enhanced mouthfeel.<br />

The key to success in crumb coating is<br />

the triangle between food manufacturer,<br />

ingredients supplier and machine engineering:<br />

understanding the relationship and<br />

working together maximises success. 4<br />



Crumb coatings bring diversity to a rapidly<br />

increasing range of food products – a<br />

contrast to its basic start with seafood<br />

nearly 100 years ago. All the new variations<br />

(ancient grains, seeds, nuts, and carbs)<br />

create challenges for producers and make<br />

it necessary to consider a more controlled<br />

production process. It is therefore vital that the<br />

machine used to coat the substrate presents<br />

an even spread on the finished products to<br />

44 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


maintain visual appeal and texture, whether<br />

that be fish, poultry, or alt proteins.<br />

GEA’s new breading technology produces<br />

these premium results with less dust, crumb<br />

loss and minimal crumb breakdown.<br />

Erik Wijnhoven, product owner for coating at<br />

GEA, explained: “We tested many prototypes<br />

of the CrumbMaster Gen 2 with many<br />

companies throughout Europe, and in many<br />

cases, they proactively asked us when the<br />

machine was going to market. Some even<br />

asked to keep the prototype there and then!<br />

They saw extremely promising performance<br />

with specialty crumb and chaotic crumb<br />

mixture which is a key indicator for producers<br />

wanting to meet consumer demands.”<br />


VOLUME<br />

Imagine a high-volume manufacturer of<br />

crispy coated nuggets producing anywhere<br />

from one to six tons of product per hour,<br />

with various combinations of substrate<br />

and crumb coating to cater for modern<br />

consumer demands and habits. They<br />

need to be confident the coating mixes<br />

will stand up to continued stress in order<br />

to minimise breakage and contamination,<br />

both of which lead to substandard output.<br />

“We wanted to understand how the machine<br />

handled the most delicate of materials in<br />

the most stressful of environments,” said<br />

James Powell, technical service manager<br />

at Newly Weds <strong>Food</strong>s. “The other purpose<br />

was to understand how the machine<br />

compares to the previous version and<br />

the equivalent competitors’ machines. It’s<br />

important to say we’re not affiliated with<br />

GEA in any way. The stress test was fully<br />

transparent and unbiased; it’s how we work<br />

and our customers really appreciate that<br />

we work with companies the size of GEA<br />

and honestly appraise their machines.”<br />

system and an added bonus of exchanging<br />

divider plates, it is also possible to apply<br />

different crumb compositions to the top<br />

and the bottom of the breaded products.<br />

Wijnhoven added: "We developed a patented<br />

sieve system (which is controlled from the<br />

outside of the machine) that ensures the<br />

coating is spread evenly over the top, side and<br />

bottom of the products. It's a big challenge,<br />

especially on new food and alt-proteins. Meat<br />

substitute products with 'crispy or crunchy'<br />

crumb coatings are the highest growth<br />

market, and some of these can be pretty oily,<br />

so we did many tests on those substrates<br />

and the Gen 2 simply dealt with them<br />

exactly the same as meat, poultry and fish.”<br />

The machine complies with the latest industry<br />

hygiene standards. It also features many low<br />

or no-maintenance components, and is simple<br />

to clean with no harsh chemicals needed;<br />

with that, it uses much less fresh water.<br />


Economic pressures have not dulled<br />

consumer appetites for convenience foods<br />

that offer flavour and texture, enhanced<br />

mouthfeel and super sensory experiences.<br />

In fact, convenience foods often<br />

feature in some of the more<br />

affordable retailer ranges.<br />

A total 33% of global consumers said that<br />

health aspects have become more important<br />

over the past 12 months, while 30%<br />

remarked that nutritional content/benefit<br />

is at the fore. Nevertheless, an impressive<br />

78% of consumers asserted that enjoyment<br />

is a primary factor behind food purchases,<br />

so healthier food still has to excite. 5<br />

Consumers are redefining value and seeking<br />

out affordable nutrition from both familiar<br />

and emerging brands. It is definitely a<br />

sector to watch, and GEA has the right<br />

technology innovation in crumb coating<br />

that will help manufacturers keep up with<br />

emerging trends in convenience foods<br />

across the world for years to come. FBA<br />


1<br />

Innova Trends Survey 2023 (average of<br />

Brazil, Canada, China, France, Germany, India,<br />

Indonesia, Mexico, Spain, UK, US)<br />

2<br />

https://www.futuremarketinsights.com/<br />

reports/global-convenience-foods-market<br />

3<br />

Newly Weds <strong>Food</strong>s 2023<br />

4<br />

Griffith <strong>Food</strong>s 2023<br />

5<br />

Newly Weds <strong>Food</strong>s 2023<br />


To reduce the risk of crumb breakage, every<br />

aspect of the CrumbMaster’s design is aimed<br />

at generating as little mechanical stress on<br />

the crumbs as possible. Slides transport<br />

the crumbs without the use of conveyors or<br />

screws and a special frame design avoids<br />

crushing the crumbs. With a new sieve<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 45

Sustainable production<br />

with efficient filling<br />

technology<br />

Velké Popovice invests in a turnkey KHS line<br />

designed around the high-performance<br />

Innofill Glass DRS ECO filler.<br />

CO2 consumption on the Innofill Glass DRS<br />

ECO is particularly instrumental in achieving<br />

Velké Popovice’s sustainability targets,<br />

amounting to up to 60% less than on other<br />

systems on the market<br />

The entire wet section of the<br />

line, that also includes the<br />

Innoclean DM bottle washer,<br />

was successfully commissioned<br />

in the spring of 2022<br />

Czech brewery Velké Popovice has once<br />

again implemented KHS’s technology, with<br />

the Innofill Glass DRS ECO filler at the heart<br />

of its new glass line. By investing in a turnkey<br />

setup, Velké Popovice has underlined the<br />

importance of product quality and perfect<br />

taste, alongside the application of sustainable<br />

developments. With the installation of the rest<br />

of the line’s dry section planned for the start<br />

of the coming year, the brewery is thus relying<br />

solely on KHS technology – that also includes<br />

a number of holistic digital service solutions.<br />

For many years, both companies have<br />

continuously refined the art of brewing with<br />

the latest technology. Together, they are<br />

shaping the future and looking back on a long<br />

and eventful history. While Velké Popovice’s<br />

first beer was filled into a 60-hectolitre<br />

brewing kettle in the little Czech town of the<br />

same name in 1874, KHS’ rise as a partner<br />

of the beverage industry began with trading<br />

equipment out of a back yard in Dortmund<br />

in 1868. Today, the brewery claims to<br />

produce one of the world’s most popular<br />

Czech beer at its location around 20km<br />

southeast of Prague, named Velkopopovický<br />

Kozel. KHS, on the other hand, provides<br />

technologies such as the flexible highperformance<br />

Innofill Glass DRS ECO filler.<br />


When the decision-makers at Velké Popovice<br />

decided to replace their former competitor<br />

glass line several years ago, they consciously<br />

chose KHS.<br />

“We want to score points with our customers<br />

for top beer quality and unique taste. The new<br />

glass filler is the perfect machine to meet this<br />

high requirement. With its over 150 years of<br />

expertise, KHS is, for us, is state of the art when<br />

it comes to filling technology,” explained Martin<br />

Šebek, packaging manager at Velké Popovice.<br />

The entire wet section of the line, that also<br />

includes an Innoclean DM bottle washer,<br />

an Innopas SX tunnel pasteuriser and the<br />

modular Innoket Neo Flex labeling machine,<br />

was successfully commissioned in the<br />

spring of 2022. The project will enter its<br />

second phase – finalisation of the remaining<br />

dry section – at the start of <strong>2024</strong>.<br />

From this point forward, the brewery will fill<br />

its light and dark Velkopopovický Kozel lagers<br />

into 0.5-litre bottles using KHS equipment<br />

only. Besides the new glass line with its<br />

capacity of up to 50,000 bottles per hour,<br />

Šebek and his team are also relying on a<br />

kegging system from KHS that processes<br />

a maximum of 300 kegs an hour.<br />

KHS technology is also used at other locations<br />

run by the brewery group. This includes a<br />

canning line at the Radegast Brewery in<br />

Nošovice. At the Pilsen production site, where<br />

the Pilsner Urquell is made, a KHS canning<br />

line and, very recently, a new returnable<br />

glass line are also in operation. Together<br />

with Velké Popovice, the three bottlers are<br />

subsidiaries of Plzeňský Prazdroj, itself<br />

part of Asahi Europe & International.<br />



“Our first machines were dispatched to<br />

Pilsner Urquell back at the end of the 1980s.

Together with Lubomir Neubauer, area<br />

sales manager for the Czech Republic<br />

and Slovakia at KHS, Velké Popovice<br />

engineer Jiří Zubí (left) is pleased with<br />

the successful implementation of the<br />

first project phase<br />

Since then, a trusting partnership has been<br />

formed that we’ve intensified over the years<br />

on both sides. As regards both the filling<br />

and packaging technology, we’re familiar<br />

with the demands and challenges posed<br />

by our customer’s various productions sites<br />

down to the last detail,” stated Lubomir<br />

Neubauer, area sales manager for the<br />

Czech Republic and Slovakia at KHS.<br />

One of these is to avoid production downtime<br />

over a period of several weeks when replacing<br />

the old glass line with the new machinery.<br />

To prevent this, Velké Popovice decided to<br />

carry out installation of the new equipment<br />

in two separate stages. The wet section has<br />

already been put into place; the dry section<br />

is to be added in a new production shop built<br />

especially for this purpose at the beginning<br />

of next year. One of the customer’s other<br />

requirements was much more difficult to<br />

meet: using beer to cool the vacuum pump on<br />

the glass filler that is then filled into bottles.<br />

“Although our client was keen on the<br />

suggestion we made, he was worried<br />

about the possible impact this might have<br />

on the product quality,” Neubauer said.<br />



The KHS experts were able to quickly quell<br />

any misgivings.<br />

“The process neither affects the taste of the<br />

beer nor does it foam,” promised Neubauer.<br />

For the new solution – a global first – is well<br />

thought-out: Velké Popovice fills its beers at<br />

between 4°C and 8°C. This low temperature<br />

is sufficient to adequately cool the vacuum<br />

pump, rendering any additional cooling<br />

superfluous. The beer temperature rises by<br />

just 1°C in this process, which is within the<br />

tolerance levels. Individual adjustments were<br />

made to the machine to this end: here, the<br />

beer flows through a heat exchanger that for<br />

its part cools an intermediate medium. This<br />

circuit then runs through a circulation pump<br />

to the vacuum pump where what is known<br />

as the sealing water is cooled. This process<br />

is crucial, for without these adaptations<br />

the equipment would heat up and warm<br />

water would evaporate when the vacuum<br />

is created – thus increasing the negative<br />

pressure. This needs to be as low as possible,<br />

however, to draw the oxygen harmful to<br />

the beer out of the bottle during filling.<br />

“The vacuum pump has an energy consumption<br />

or operating efficiency of up to 16 kilowatts<br />

per hour. This electrical power matches<br />

that of the cooler that’s now no longer<br />

needed. This results in a not inconsiderable<br />

energy saving that other breweries could<br />

also benefit from,” Neubauer shared.<br />

The amount of power consumed by the Innofill<br />

Glass DRS ECO vacuum pump is already<br />

up to 20% less as it has a lower suction<br />

capacity – while yielding optimum results.<br />

“We’re pursuing a green policy throughout<br />

the entire brewery group and want to<br />

save water, energy and other media.<br />

With our new KHS line, we’re taking the<br />

next steps towards becoming a climateneutral<br />

company,” Šebek stated.<br />


Consumption of CO2 on the Innofill Glass<br />

DRS ECO filler is particularly instrumental<br />

in obtaining this goal, amounting to up to<br />

60% less than on other systems on the<br />

market. The lower this is per filled bottle,<br />

the more effective the brewing process; and<br />

the lower the oxygen pickup, the better the<br />

product quality – a key criterion for the Czech<br />

bottler. A lot of carbon dioxide is usually<br />

needed to reach this target, noticeably upping<br />

costs for breweries owing to the high prices<br />

charged for CO2. On the new KHS filler,<br />

these two points are in perfect concordance.<br />

According to Velké Popovice, approximately<br />

0.2kg of CO2 are used per hectolitre.<br />

“This is far less than on our previous<br />

machine – plus the quality of our beers<br />

has again improved,” said Šebek.<br />


KHS has also proved convincing with its<br />

digital services. Thanks to its smart ReDiS<br />

remote maintenance system, possible machine<br />

failures can be avoided in the future. An<br />

improvement in performance is also realistic,<br />

claims Šebek. As part of the additional<br />

installation package for the dry section of the<br />

line, the brewery will be relying, in future, on<br />

the productive Innoline MES. This integrated<br />

IT system helps with the planning and<br />

implementation of the relevant orders for the<br />

line. It displays key performance indicators<br />

in real time, such as the overall equipment<br />

effectiveness, level of efficiency and availability.<br />

“This will give us further benefits in production<br />

and again increase both flexibility and line<br />

efficiency,” Šebek ascertained. “For us, it was<br />

important that KHS was able to meet our<br />

many requirements as our reliable partner.<br />

I’m more than confident that once all lines<br />

have been fully installed, we’ll look back on<br />

this project with great satisfaction.” FBA<br />

All images courtesy of Frank Reinhold<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 47

The state of<br />

conveying in 2023<br />

A newly released report details the current state<br />

of conveying systems in the food and beverage<br />

industry, providing processors with critical data<br />

to make informed decisions.<br />

By Del Williams, writer<br />

To provide food processors with insight<br />

into the industry’s current challenges and<br />

opportunities, Cablevey Conveyors and<br />

Automated Handling Solutions, a servicefocused<br />

subsidiary of Cablevey, have released<br />

results from an annual proprietary survey<br />

conducted among food processing companies.<br />

The report, The <strong>Food</strong> and <strong>Beverage</strong> Industry<br />

2023 State of Conveying, highlights the latest<br />

market trends as well as top concerns and<br />

objectives related to conveying systems. The<br />

findings reveal the predominant obstacles<br />

now facing the industry, along with the<br />

promise of innovative conveyor automation<br />

and product testing options that can optimise<br />

both production and future purchases.<br />



In modern food processing plants, the art<br />

of conveying foods has evolved into a finely<br />

tuned process that prioritises efficiency,<br />

hygiene, and safety. For processors, the<br />

report now provides trend analysis and new<br />

findings not only about the industry but also<br />

about how organisations are specifically<br />

conveying food products in their facilities.<br />

“As food processing continually embraces<br />

innovation, industry professionals are<br />

committed to making the best decisions<br />

possible for their specific conveying needs.<br />

To make those decisions, the industry<br />

needs data. This report builds on the data<br />

and findings from 2022 to provide food<br />

processors with the new and updated data<br />

they need to make the best decisions moving<br />

forward,” said Brad Sterner, Cablevey CEO.<br />

Cablevey contracted with independent<br />

outside research firm Ascend2 to reach<br />

more than 320 professionals at food<br />

48 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


processing firms, including production<br />

managers, engineers, and executive<br />

managers. These individuals work in the<br />

food manufacturing and processing industry<br />

in the US, UK, Mexico, and Brazil. The<br />

responses were collected during Jul 2023.<br />

The most prevalent product categories<br />

conveyed in the processing facilities surveyed<br />

included frozen food (49%), snack foods<br />

(39%), blends and mixes (37%), breakfast<br />

cereal (30%), coffee (26%), and nuts<br />

(23%), as well as rice, powders, pet foods,<br />

specialty seeds and beans, specialty and<br />

brewery grains, hemp, and other products.<br />



The good news is that the food processing<br />

industry is rapidly growing. Almost twothirds<br />

of respondents’ companies grew<br />

at least 10% in the past year, and almost<br />

one-quarter grew at least 20%. This<br />

mirrors the growth from 2022 and indicates<br />

a long-term trend for the industry.<br />

However, the cleaning and maintenance<br />

of food process conveyor systems is<br />

still a major concern for the industry.<br />

Over half (54%) of survey respondents<br />

cited cleaning and maintenance as the<br />

primary challenge related to conveyors.<br />

In fact, more than two-thirds (69%) of those<br />

surveyed clean their conveying systems<br />

three or more times per week, and 38%<br />

clean their systems four or more times per<br />

week. For 31% of those surveyed, this<br />

process takes more than two hours, and for<br />

another 60% the process takes one to two<br />

hours. Related to cleaning and maintenance,<br />

downtime was the next greatest challenge<br />

at 33% (up from 28% last year).<br />

Nearly all (97%) of those surveyed agree<br />

that they would benefit from finding a more<br />

efficient way to clean their conveying systems.<br />

Most (79%) move multiple products through<br />

their system that make cleaning necessary.<br />

For those requiring greater efficiency,<br />

innovative solutions can now automate the<br />

conveyor wet cleaning process, eliminating<br />

most manual labour while reducing downtime<br />

and the risk of improper cleaning.<br />

Due to their needs, many respondents<br />

(61%) have shopped for or purchased a new<br />

conveyor system in the last year. At the same<br />

time, 82% plan to update or replace parts of<br />

their conveying systems in the next two years.<br />

Of those surveyed, virtually all (98%) agree<br />

that testing products on a new conveying<br />

system is a critical step to take before<br />

purchase, with 67% strongly agreeing.<br />

Research firm Ascend2 also used the<br />

survey data to rank seven types of<br />

conveyors (round-link chain conveyors,<br />

cable conveyors, pneumatic conveyors,<br />

bucket elevators, vacuum conveyors,<br />

aero mechanical conveyors, screw<br />

augers) based on maintaining product<br />

integrity, energy and efficiency,<br />

maintenance and downtime, and<br />

accommodating facility requirements.<br />

Cable conveyors ranked top in each<br />

category, followed by pneumatic<br />

conveyors, bucket<br />

elevators, and<br />

round-link chain<br />

conveyors in<br />

that order.<br />

Tubular drag<br />

cable conveyors<br />

gently move<br />

product through<br />

a sealed tube using a<br />

coated, flexible stainless-steel drag cable<br />

pulled through on a loop. Solid circular<br />

discs (flights) are attached to the cable,<br />

which push the product through the tube<br />

without the use of air. These conveyors<br />

excel in transporting delicate, precise<br />

blends for a wide variety of food types in<br />

versatile layouts and configurations.<br />

To help industry professionals make<br />

more informed purchasing decisions, the<br />

survey provides free conveyor evaluation<br />

tools. The study contains links to an ROI<br />

calculator that estimates food processors’<br />

savings based on minimising their conveyor<br />

cleaning and maintenance. A link is also<br />

included in the report to a collection of<br />

white papers and guides that cover issues<br />

designed to improve conveyor reliability,<br />

performance, efficiency, and safety.<br />

<strong>Food</strong> processors that keep abreast of the<br />

latest market trends, industry concerns,<br />

and objectives will make more<br />

effective strategic decisions. The<br />

report by Cablevey Conveyors<br />

and Automated Handling<br />

Solutions offers food processors<br />

key insights into important<br />

industry trends along with<br />

timely guidance about the<br />

benefits offered by innovative<br />

conveying systems. With this<br />

data, food processors can<br />

make informed decisions<br />

about their investments in<br />

production technology. FBA


Handling food processor<br />

wastewater treatment surprises<br />

with automatic scraper strainers<br />

Strainers are designed for greater reliability than traditional options,<br />

working under unpredictable conditions such as varying pressure,<br />

particle size, solids load, and even sticky biologicals.<br />

By Del Williams, writer<br />

For food processors, removing suspended<br />

solids such as fats, grease, grit, contaminants,<br />

and leftover process materials from liquids<br />

is necessary to comply with regulations<br />

like the EPA’s Clean Water Act, which<br />

sets wastewater standards for industry<br />

and national water quality criteria for<br />

pollutants in surface waters. To remain<br />

compliant, processors often use clarifiers,<br />

also known as settling tanks or settlers.<br />

Clarifiers are designed to continuously<br />

remove the solids that accumulate due<br />

to sedimentation, the separation of<br />

suspended solids from a liquid by gravity.<br />

Concentrated impurities are discharged<br />

from the bottom of the tank while scum<br />

particles float to the surface of the liquid<br />

and are typically removed with strainers.<br />

Although clarifiers are common, there are<br />

substantial limitations when conditions<br />

are unpredictable. The problem for<br />

wastewater treatment is that no fluid<br />

processing or filtration system remains<br />

static. Treatment conditions continually<br />

change due to variable factors such as<br />

pressure, particle size, solids loading, and<br />

even the presence of sticky biologicals.<br />

“The flow rate and volume of suspended<br />

solids in the fluid changes depending on<br />

production demands and the equipment<br />

used as well as the time of day, day of the<br />

The design of automatic scraper strainers<br />

protects downstream equipment while<br />

processing wastewater<br />

An automatic scraper strainer resists<br />

clogging and fouling when faced with large<br />

solids and high solids concentration<br />

week, and seasonal factors,” said Robert<br />

Presser, vice-president of Acme Engineering.<br />

Fortunately, a separation technology<br />

designed to tolerate variability – automatic<br />

scraper strainers – is used after clarifiers<br />

and before further processing when reliable,<br />

economic, low-maintenance water treatment<br />

is necessary. These self-cleaning scrapers<br />

filter out both tiny particles and larger<br />

debris, utilising a blade and brush that<br />

work together to keep all straining surfaces<br />

fully effective and free of obstruction.<br />

The technology assures reliable straining<br />

that facilitates regulatory compliance. The<br />

approach also eliminates manual maintenance<br />

as well as equipment clogging and fouling<br />

issues with downstream water treatment<br />

processes such as membrane filtration,<br />

reverse osmosis, or ozone disinfection.<br />


Since the clarifiers used by food processors<br />

rely on gravity to clear suspended solids<br />

from wastewater, the natural separation<br />

process can take a very long time to occur.<br />

Flocculants are also often added to facilitate<br />

the agglomeration and settling of suspended<br />

particles out of the wastewater to the<br />

bottom. The particles are then removed<br />

as sludge. Depending on the volume of<br />

solids in the wastewater, however, the<br />

amount of flocculant must change. In<br />

50 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


addition, the “size” of the solid particulate<br />

is also continually changing, which makes<br />

balancing the process more difficult.<br />

Large clarifiers must be regularly<br />

emptied of wastewater and washed<br />

down as well. This requires replacing<br />

a significant volume of water or other<br />

processing fluid at great expense.<br />

Unpredictable factors such as algae<br />

blooms can further compromise traditional<br />

treatment. <strong>Food</strong> processors must periodically<br />

clean algae and other undesirable<br />

materials from the weirs, baffles, and<br />

troughs of clarifiers/settling tanks.<br />

“Algae can grow at a surprisingly fast rate,<br />

particularly in summer, until it impairs tank<br />

function. If an algae bloom flows over the<br />

top of the settling tanks, you cannot let it<br />

compromise the downstream equipment.<br />

When food processors use a high-pressure<br />

hose to wash down the rims of the<br />

settling tank, this releases a substantial<br />

number of algae and contaminants that<br />

must be captured,” said Presser.<br />

With wastewater, typical automatic backwash<br />

strainers are particularly challenged by sticky<br />

biologicals like algae, which can harbour other<br />

contaminants like scum, grease, sludge, and<br />

foam. The accumulation can continually shrink<br />

the usable open area of the strainer until it<br />

is no longer effective and must be cleaned.<br />

“Algae can adhere to the screen and create a<br />

‘cake’ that the backwash arm cannot remove<br />

since it decreases pressure and suction. It is<br />

ironic that you need a relatively good open<br />

area on the clean side of your screen for<br />

backwash units to function,” shared Presser.<br />

Backwash design also relies on a substantial<br />

amount of constant pressure, which can<br />

compromise reliability if not always available.<br />

“Backwash units do not operate well<br />

in backwash mode below 30 PSI. To<br />

compensate, some utilise complex, pressureinducing<br />

tactics, but these do not always<br />

resolve the issue,” explained Presser.<br />

Additionally, conventional backwash units<br />

are not designed to effectively remove<br />

larger or irregularly shaped solids.<br />

The self-cleaning scrapers filter out both tiny<br />

particles and larger debris, utilising a blade<br />

and brush that work together to keep all<br />

straining surfaces fully effective and free of<br />

obstruction<br />

“Oversized solids that are larger than<br />

the gap between the screen and the<br />

backwash arm do not fit within the cleaning<br />

mechanism, so they remain in the vessel<br />

and must be removed manually.”<br />

Today, automatic scraper strainers like Acme’s<br />

are designed to tolerate surprises while<br />

meeting water treatment requirements. The<br />

company’s motorised unit is designed to<br />

continually remove both very large and very<br />

small, suspended solids from wastewater.<br />

Cleaning is accomplished by a springloaded<br />

blade and brush system, managed<br />

by a fully automatic control system.<br />

Four scraper brushes rotate at 8RPM,<br />

resulting in a cleaning rate of 32 strokes<br />

per minute. The scraper brushes get into<br />

wedge-wire slots and dislodge resistant<br />

particulates and solids. This approach<br />

enables the scraper strainers to resist<br />

clogging and fouling when faced with<br />

large solids and high solids concentration.<br />

It ensures a complete cleaning and is very<br />

effective against organic matter biofouling.<br />

For wastewater treatment after clarifiers,<br />

200-micron Acme automatic scraper strainers<br />

can be used to filter up to 6,000GPM of<br />

the water and spillover. After washdowns,<br />

the technology can effectively capture<br />

even sticky biologicals like algae and other<br />

contaminants that are washed loose.<br />

This can protect additional downstream<br />

processes such as membrane filtration or<br />

ozone disinfection equipment, which can be<br />

utilised if further purification or pathogenic<br />

organism inactivation is required.<br />

An advantage of automatic scraper strainers<br />

is that the technology does not require<br />

continuous water pressure to keep the<br />

screen clean. Unlike backwash strainers,<br />

scraper strainers do not rely on a pressurised<br />

backwash to remove solids from the screen.<br />

Instead, a blade and brushes provide more<br />

reliable cleaning under varying conditions.<br />

“The blade and brushes scrape the screen<br />

clean, and the small brush filaments get<br />

into the slots. So, if a solid is stuck in a slot<br />

between the wedge wire, the filaments<br />

will push the solid through,” said Presser.<br />

He further explained that scraper strainers<br />

allow the solids to accumulate at the bottom<br />

of the vessel, where the blowdown valve<br />

will open periodically to clear them out.<br />

“Since a gate valve isolates the solids<br />

collection area, the wastewater flow continues<br />

in the regular section of the strainer.”<br />

Blowdown occurs only at the end of the<br />

intermittent scraping cycle when a valve<br />

is opened for a few seconds to remove<br />

solids from the collector area. Liquid<br />

loss is well below 1% of total flow.<br />

The blowdown can operate without moving<br />

parts and can even perform from the<br />

suction side of a pump. These capabilities,<br />

which are not possible for a backwash<br />

unit, aid design flexibility and can facilitate<br />

installation at space-constrained plants.<br />

Unlike a manual strainer, it is not necessary<br />

to open and clean an automatic scraper<br />

strainer. No one needs to manually blow<br />

down the solids. Since it is automatic, it is<br />

essentially a set-and-forget type of system<br />

that lets operators walk away and focus<br />

on other aspects of the facility, which<br />

helps to reduce overall labour costs.<br />

Wastewater treatment conditions can<br />

change along with production and the<br />

seasons, so it is important for companies<br />

to utilise technology that can flexibly and<br />

reliably meet compliance requirements<br />

and protect downstream equipment.<br />

Automatic scraper strainers are designed<br />

to do so and can tolerate the inevitable<br />

surprises and variability while also<br />

minimising maintenance. FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 51


Smart manufacturing can<br />

shape the future of consumerpackaged<br />

goods manufacturing<br />

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

Adopting smart manufacturing integrated with facility production<br />

and back-end systems is, according to Marcelo Tarkieltaub, regional<br />

director of South East <strong>Asia</strong> at Rockwell Automation, important for the<br />

future of consumer-packaged goods manufacturing.<br />

<strong>Asia</strong>n consumers are set to double their<br />

spending on food by 2030, creating a US$8tn<br />

market, and delivering the world’s largest<br />

food and beverage market, according to a<br />

joint report by PWC, Temasek and Rabobank.<br />

This presents an enormous opportunity for<br />

food processors and consumer-packaged<br />

goods (CPG) companies, which will in<br />

turn drive increased investment in capital<br />

equipment. <strong>Food</strong> manufacturers are of<br />

course faced with the challenge of doing<br />

more with less, compounded by workforce<br />

shortages and skills gaps. To thrive in<br />

this promising environment, embracing<br />

technology innovation becomes a necessity.<br />

Adopting smart manufacturing is important<br />

for the future of the food and beverage<br />

manufacturing industry, as well as for CPG<br />

manufacturers more broadly, to ensure<br />

products will be available and delivered as<br />

ordered, on time and meet quality standards.<br />



The CPG sector in South East <strong>Asia</strong> is<br />

undergoing significant changes, with the<br />

consumer goods market expected to poised to<br />

contribute about $322.70bn in sales in <strong>2024</strong>.<br />

CPG manufacturers however often grapple<br />

with persistent challenges in aligning with the<br />

expanding market. Adapting to the dynamic<br />

environment remains a hurdle, requiring<br />

strategic adjustments to meet evolving<br />

consumer demands and market trends.<br />

A significant issue is the reliance on<br />

manual inventory tracking using different<br />

software and spreadsheets. This outdated<br />

method is time-consuming and prone to<br />

errors, reducing operational efficiency. The<br />

unpredictable nature of customer demand<br />

adds to the challenge. Having too much<br />

stock can lead to unsellable, outdated<br />

inventory, while having too little can prevent<br />

companies from fulfilling customer orders,<br />

damaging their reputation and trust.<br />

52 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>


Additionally, many companies have limited<br />

insight into customer demand and how well it<br />

is being met, a problem in a competitive market.<br />

A related challenge is the lack of awareness<br />

about new competitive products, making<br />

it hard to position products strategically.<br />

To overcome these challenges, adopting<br />

smart manufacturing is essential for the<br />

future of food and beverage manufacturing<br />

and the CPG sector. Smart manufacturing<br />

ensures products are available, delivered<br />

on time, and meet quality standards.<br />

Furthermore, companies using new<br />

manufacturing technologies, like<br />

manufacturing execution system (MES)<br />

solutions and quality management systems<br />

(QMS), must make sure these tools work<br />

well with shop floor devices (automation)<br />

and back-end systems (like inventory,<br />

order, and master data management). This<br />

integration is key to creating an efficient<br />

manufacturing environment that can adapt<br />

to the changing demands of the consumer<br />

market. By tackling these challenges<br />

and using advanced technologies, CPG<br />

manufacturers can position themselves<br />

for continued growth and success in a<br />

competitive and consumer-focused market.<br />

Moreover, embracing data analytics<br />

and artificial intelligence in supply chain<br />

management can enhance predictive<br />

capabilities, allowing CPG manufacturers<br />

to anticipate consumer trends and optimise<br />

inventory levels. Implementing a robust<br />

demand forecasting system enables<br />

companies to align production with market<br />

demands, reducing overstock or stockouts.<br />




There are four key steps for the food and<br />

beverage manufacturing sector to embrace<br />

smart technology. These include assessing<br />

processes, choosing the right solutions,<br />

successful adoption, and continuous<br />

improvement. Embracing data-driven<br />

innovation is essential for industry<br />

competitiveness, agility, and resilience.<br />

1. Assess the current manufacturing<br />

process and build a case for change:<br />

Identify and quantify the value<br />

Companies should start by evaluating existing<br />

information technology (IT) and operational<br />

technology (OT) solutions, identifying<br />

improvement opportunities, and quantifying<br />

potential benefits. Create measurable KPIs<br />

to gauge success, emphasising key metrics<br />

like inventory accuracy, quality, efficiency,<br />

Overall equipment effectiveness (OEE), and<br />

on-time performance. Engage stakeholders<br />

from various departments to enhance buy-in.<br />

2. Identify the best solution<br />

for your business<br />

Interconnectivity via cloud and IIoT<br />

facilitates MES, QMS, and automation<br />

deployment is crucial for a comprehensive<br />

shop floor view. These systems differ<br />

in strengths and weaknesses, and so<br />

prioritise evaluations based on identified<br />

opportunities. Ensure they offer automated<br />

KPI reporting and dashboards. Evaluate<br />

technology stack, security, scalability, and<br />

implementation support. Assess integration<br />

needs with ERP systems, shop floor<br />

automation, and third-party solutions.<br />

3. Strategise and deploy a<br />

successful adoption<br />

After securing internal buy-in and approval,<br />

the next step is adoption and deployment of<br />

the new smart manufacturing technology.<br />

This starts by building out the right<br />

deployment team, including customers,<br />

stakeholders, executive sponsors, customer<br />

project champions, project managers<br />

and solution project leadership. Develop<br />

a thoughtful deployment strategy to<br />

ensure adoption is seamless and efficient.<br />

The strategy should include planning for<br />

training, designing system configurations<br />

and process definitions, data conversion,<br />

piloting and testing, preparing for adoption<br />

readiness, and actually rolling out the<br />

technology. It is critical to have ownership<br />

at the top of the organisation and key<br />

champions in each area of the business to<br />

drive towards success. One can and should<br />

have outside consulting support, but there<br />

is no substitute for the people who run the<br />

business day in and day out and know the<br />

business the best to make it happen.<br />

4. Performance monitoring and<br />

continuous improvement process<br />

Once the solution is live, it is time to track<br />

the effectiveness of the investment and<br />

drive a continuous improvement process.<br />

The KPIs that were identified in step one<br />

(which should be available on dashboards)<br />

can be the basis for understanding where<br />

the expected benefits have been realised,<br />

where there are patterns and trends that point<br />

to opportunities, and in general, to drive a<br />

process of year-over-year maximisation of the<br />

potential and profitability of your business.<br />



Leveraging smart technologies and adopting<br />

data-driven approaches to manufacturing<br />

is critical for manufacturers in the food and<br />

beverage industry. They provide a competitive<br />

edge by assuring that products will be<br />

available and delivered as ordered and on time,<br />

while meeting the highest quality standards,<br />

and at a lower cost. Manufacturers that<br />

adopt these technologies will find themselves<br />

more agile, competitive, resilient and flexible<br />

in the face of ongoing market changes.<br />

In summary, the evolving CPG sector in South<br />

East <strong>Asia</strong>, driven by the projected doubling<br />

of food spending by <strong>Asia</strong>n consumers,<br />

underscores the imperative for innovation.<br />

CPG companies, particularly in the food<br />

and beverage manufacturing industry, must<br />

adopt smart manufacturing technologies to<br />

address workforce shortages and outdated<br />

inventory tracking. The future of CPG lies<br />

in leveraging data-driven innovation for<br />

enhanced competitiveness, agility, and<br />

resilience in the ever-changing consumer<br />

landscape of South East <strong>Asia</strong>. FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 53


Upfield launches world's first<br />

plastic-free, recyclable tub for<br />

its plant butters and spreads<br />

Upfield has announced the world's first<br />

plastic-free, recyclable tub for its plant<br />

butters and spreads.<br />

Following four years of innovation, in<br />

collaboration with Footprint, MCC and<br />

Pagès Group, this introduction marks<br />

the beginning of Upfield's transition<br />

to a paper solution across its portfolio,<br />

delivering on the company's ambition to<br />

reduce plastic content by 80% by 2030<br />

Initially launched in Austria with Flora<br />

Plant towards the end of 2023, Upfield<br />

expects further scaling of its paper<br />

solution, aiming to replace up to two billion<br />

plastic tubs by 2030, avoiding more than<br />

25,000 tons of plastic waste per year.<br />

The paper tubs were developed with<br />

Upfield’s R&D team utilising Footprint's<br />

material sciences technology. They<br />

are made from compressed wet paper<br />

fibres and are waterproof, oil-proof, and<br />

recyclable in local paper waste streams.<br />

The tub has received Conventional<br />

Plastic Free Certification and uses paper<br />

from a PEFC-certified supplier. Upfield<br />

expects the packaging to achieve home<br />

compostability certification by 2025.<br />

David Haines, group CEO for Upfield,<br />

commented: "As a global leader in plantbased<br />

foods, we take our responsibility to<br />

make a positive impact on the world seriously.<br />

Globally, 40% of all plastic produced is<br />

for packaging that is used once and then<br />

discarded, it is clear that the issue of plastic<br />

waste is one of the most critical facing our<br />

environment. When we established Upfield,<br />

innovating our way out of plastic tubs was<br />

our moon-shot and I am very proud of all<br />

Upfielders that continue to work towards this<br />

goal. Consumers today demand products<br />

that benefit both people and the planet.<br />

Our plant butters and spreads do exactly<br />

that. We're excited about the potential to<br />

launch this across our most iconic brands<br />

in some of our most important markets."<br />

Unlike many paper packaging solutions,<br />

Upfield's paper tubs do not have a plastic liner<br />

so they can be recycled along with other paper<br />

and cardboard household waste, as verified<br />

by a leading European recycling company.<br />

Karina Cerdeira, head of packaging for Upfield,<br />

said: "We are proud to have created, with<br />

Footprint, an innovative paper-based tub that<br />

is durable, oil-resistant and appealing and<br />

which many thought would be impossible<br />

with paper. But after years of dedicated focus<br />

from joint Upfield and Footprint R&D teams<br />

and dozens of prototypes, we made the<br />

impossible, possible. This new paper tub marks<br />

a true milestone for sustainable packaging<br />

that significantly minimises reliance on plastic.<br />

We will continue pushing boundaries through<br />

further innovation to adapt for compostability,<br />

develop new sizes and formats, and refine<br />

towards the optimal solution. We hope what<br />

we've achieved inspires other businesses<br />

to keep pursuing positive change."<br />

Yoke Chung, co-founder and chief technology<br />

and innovation officer for Footprint, added:<br />

"Footprint's commitment to a more sustainable<br />

planet is showcased through our partnership<br />

with Upfield. The introduction of a groundbreaking<br />

solution, in collaboration with Upfield<br />

establishes a pioneering industry standard.<br />

This marks the introduction of the first oilresistant<br />

paper tub for plant-based spreads.<br />

We are proud to collaborate with Upfield on<br />

this transformative endeavour, as it resonates<br />

with our shared objective of assisting<br />

customers in realising their sustainability<br />

goals. This collaborative effort underscores<br />

the transformative influence of innovation in<br />

fostering positive environmental change to<br />

shape a brighter future for everyone." FBA<br />

54 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

Tosaf's new<br />

PFAS-free<br />

processing<br />

aids can be<br />

used in a<br />

variety of<br />

packaging<br />

applications<br />

in place of<br />

conventional<br />

products<br />

(Image:<br />

PlasticTime)<br />

From the Tosaf development laboratory:<br />

PFAS-free additives for the plastics industry<br />

Tosaf has developed processing aids for the<br />

extrusion of polyolefins that do not contain<br />

fluoroelastomers. They can be used without<br />

restriction in place of conventional products<br />

currently affected by the PFAS debate.<br />

Suitable for a wide range of film applications,<br />

these processing aids meet the requirements<br />

of the FDA and EFSA for use in contact<br />

with food. While AP9709PE EU provides<br />

enhanced rheological properties, AP9711PE<br />

EU is the grade of choice if the focus is on<br />

optical properties, including clarity and haze.<br />

In laboratory tests, Tosaf compared the<br />

processing properties of a metallocene<br />

PE-LLD with those of compounds based on<br />

it. One of these contained Tosaf's standard<br />

fluoroelastomer-based processing aid<br />

(AP5645PE EU), while the comparison<br />

materials contained the alternative PFAS-<br />

free products. The results for the flow<br />

behaviour in the capillary rheometer and for<br />

the pressure reduction in the extruder die<br />

were largely consistent. The comparison of<br />

the optical properties – light transmission,<br />

haze and clarity – even showed slight<br />

advantages of the PFAS-free solutions over<br />

both the pure PE-LLD and the compound<br />

with the previous standard processing aid.<br />

The coefficient of friction (COF) showed<br />

a negligibly lower value for the film<br />

produced with the PFAS-free solution.<br />

Current customer applications include a<br />

five-layer coex-line using 1% of Tosaf's<br />

PFAS-free processing aid AP9709PE EU<br />

in the outer layer. Compared to a standard<br />

PFAS-based processing aid, this enables<br />

a 5°C to 10°C lower melt temperature and<br />

shows a significant lower occurrence of melt<br />

fracture as well as improved optical properties<br />

such as haze. The films can be printed, sealed<br />

and laminated without any problems.<br />

As Tosaf's chief innovation scientist, Dr<br />

Evgeni Zelikman, commented: "This and other<br />

customer data for single and multilayer film<br />

extrusion consistently confirm the results of<br />

our extensive laboratory testing. Tosaf has<br />

once again demonstrated that its expertise,<br />

combined with its state-of-the-art research,<br />

development and testing facilities, can deliver<br />

solutions that the market is looking for, but<br />

which were previously considered unthinkable.<br />

Another particularly important factor for us is<br />

the problem-free behaviour of PFAS-free monomaterial<br />

PE films in recycling. Our application<br />

engineers support manufacturers worldwide<br />

in optimising their production processes for<br />

the use of these alternative solutions." FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 55


Alfa Laval Free Rotating<br />

Retractor: Full cleaning<br />

coverage for ducts<br />

and tanks in hygienic<br />

processing lines<br />

Preventing contamination is a crucial element<br />

in the design of hygienic processing lines.<br />

Yet manufacturers often face uncertainty<br />

when cleaning ducts, tanks and other<br />

confined spaces with hard-to-reach shadow<br />

areas. The new Alfa Laval Free Rotating<br />

Retractor, a high-efficiency retractable<br />

cleaning device, provides complete cleaning<br />

assurance, enhancing product safety<br />

while boosting uptime and productivity.<br />

“The Free Rotating Retractor is the latest<br />

example of how Alfa Laval works to make<br />

100% cleaning coverage in hygienic<br />

processing lines, like milk or infant powder<br />

plants, a reality,” said Babak Shojaei, manager<br />

of product management, tank cleaning at<br />

Alfa Laval. “We remain tireless in our efforts<br />

to innovate to meet customer needs.”<br />


Preparing hygienic vessels quickly and<br />

economically so that all interior surfaces are<br />

spotlessly clean and ready for production<br />

is easy with the free rotating retractor.<br />

Dynamic and resource-efficient, this<br />

retractable cleaning-in-place device remains<br />

sealed off from the product area during<br />

production, flush with the vessel wall. The<br />

spray head slides out, expelling cleaning<br />

media in a 310°-up spray pattern across<br />

the vessel surface. Upon completion of<br />

the cleaning cycle, the spray head retracts,<br />

and the vessel is production-ready.<br />



The free rotating retractor quickly and<br />

effectively removes residues from the interior<br />

surfaces of hard-to-clean vessels, limiting<br />

cross-contamination, minimising downtime,<br />

and increasing productivity. It complies<br />

with FDA, EU and China regulations while<br />

securing good manufacturing and hygiene<br />

practices at dairy, food, beverage, home<br />

and personal care, and other processing<br />

facilities. For high-purity pharmaceutical<br />

and biotechnology processing lines, the<br />

free rotating retractor UltraPure is the<br />

solution. A 3.1 documentation package for<br />

metal parts is available upon request.<br />



Dynamic and resource-efficient, this<br />

cleaning device delivers up to 35% savings<br />

in water, chemicals and time for every CIP<br />

cycle compared to conventional static spray<br />

ball technology. Moreover, more efficient<br />

use of resources enhances sustainability<br />

throughout manufacturing operations.<br />


It is easy and economical to install, operate<br />

and maintain the free rotating retractor due to<br />

its streamlined construction. To fully automate<br />

operation, pair two or more of these cleaning<br />

devices and Alfa Laval ThinkTop sensing and<br />

control units with an existing CIP system. All<br />

told, the retractor's total cost of ownership<br />

is low due to the minimal cost and effort<br />

involved in owning and operating it. FBA<br />

56 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

Processing & Packaging Success<br />

with Ideation, Innovation, Investment


Emerson introduces new<br />

pilot operated relief valve<br />

for enhanced storage tank<br />

reliability and protection<br />

Fisher safety valve<br />

portfolio now includes a<br />

two-inch model, enabling<br />

closer-to-setpoint control,<br />

easier installation, and<br />

simplified maintenance for<br />

smaller tanks<br />

Emerson has introduced the Fisher 63EGLP-<br />

16 Pilot Operated Relief Valve for installation<br />

on pressurised bullet tanks used to store<br />

liquid propane and anhydrous ammonia.<br />

This type of pressure relief valve (PRV)<br />

is typically installed on tanks fabricated<br />

by original equipment manufacturers<br />

(OEMs) that provide them to end users,<br />

engineering firms, or contractor customers.<br />

The new valve is certified under UL132<br />

and American Society of Mechanical<br />

Engineers (ASME) Section VIII.<br />

With a pre-installed national pipe tapered<br />

(NPT) thread standard two-inch male hex<br />

nipple, this new product serves the need<br />

for a solution with a two-inch connection<br />

that provides the same benefit as traditional<br />

multi-ported valves, but with simplified<br />

installation and maintenance. For this<br />

application, the PRV must be connected<br />

directly to the tank, with no isolation<br />

valve between the tank and the PRV.<br />

This National Fire Protection Association<br />

(NFPA) 58 code requirement presents<br />

challenges when testing the PRV while<br />

the tank is pressurised and in operation.<br />

The Fisher 63EGLP Pilot Operated Relief<br />

Valve addresses this and other issues<br />

because it is the only pilot-operated<br />

relief valve on the market designed<br />

specifically for this type of service.<br />

Operation is implemented with a dual<br />

pilot array, providing redundancy, and<br />

allowing for removal of one pilot for<br />

testing while the other is operational.<br />

As this is a critical safety-related application,<br />

reliable operation over a long lifecycle<br />

is needed. This requirement is met by<br />

the two-inch PRV because it is similar<br />

in design to the Fisher 63EGLP 4-inch<br />

CL300 model, which has been proven<br />

in use over the past ten years. FBA<br />

58 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

Sidel has introduced EvoFILL<br />

PET, its new filler for water and<br />

still beverages. The compact new<br />

design offers enhanced hygiene<br />

and quality, while also improving<br />

sustainability and contributing to<br />

a reduced total cost of ownership.<br />

With the EvoFILL PET, Sidel has provided<br />

space-saving filler can handle high production<br />

speeds of up to 90,000 bottles per hour<br />

(bph) with a footprint that is 15% smaller.<br />

Sidel EvoFILL<br />

PET: An answer<br />

to enhanced<br />

water quality<br />

in a reduced<br />

footprint<br />



Format changeovers have been<br />

further simplified in both manual<br />

and automatic modes and can be<br />

performed in less than five minutes.<br />

The filler can be integrated within<br />

Sidel’s Combi and Super Combi complete<br />

systems and can also be linked with the<br />

company’s Evo-ON digital intelligence<br />

platform to monitor and improve all aspects<br />

of the filling parameters and performance.<br />

“The simplified configuration of the EvoFILL<br />

PET, which includes a reduced number of<br />

transfer star wheels and a more compact<br />

front table and process unit, makes it<br />

easier to operate, maintain and clean,”<br />

explained Tommaso Tegoni, product<br />

manager filling at Sidel. “These factors<br />

contribute to optimal hygiene, which is very<br />

important to all our customers. Its unique<br />

architecture makes it best-in-class.”<br />


The water industry is expanding rapidly,<br />

especially in countries like China, India,<br />

and Turkey, where it is the fastest-growing<br />

category driving PET growth. Consumer<br />

packaging choices are influenced by various<br />

factors, including ergonomic needs, lifestyle<br />

preferences, sustainability claims, and<br />

budget constraints. Customers must also<br />

consider local legislation, product positioning,<br />

logistics, and evolving consumer perceptions.<br />

Notably, family pack consumption is<br />

on the rise, while single-serve formats<br />

are decreasing. Health and price remain<br />

key considerations for bottled water.<br />



The ergonomic design of the EvoFILL<br />

PET ensures a consistent and repeatable<br />

performance that can be used by operators<br />

of all skill levels. In addition, a reduced filler<br />

enclosure offers a controlled environment for<br />

flowmeter contactless filling, assuring product<br />

safety and quality, while preserving bottle<br />

integrity with gentle neck handling. Starting at<br />

24 and ranging up to 144 filling valves, with<br />

various pitch and filler diameter sizes, EvoFILL<br />

PET can handle a wide range of speeds as<br />

well as bottle sizes from 0.1 to 10 litres.<br />



EvoFILL PET has been designed to<br />

enhance productivity on PET water bottling<br />

lines. The improved accessibility enables<br />

faster format changeovers and cleaning<br />

operations, reducing downtime. Cleaning<br />

has also been made more sustainable: the<br />

integrated CIP system reduces energy<br />

by around 25%, while also cutting both<br />

water and chemical consumption by 12%<br />

for external cleaning. The EvoFILL PET’s<br />

compact size brings further sustainability<br />

benefits, with fewer components<br />

enabling less maintenance operation.<br />


EvoFILL PET’s new design, lower operational<br />

costs and reduced planned downtime all<br />

add up to a lower total cost of ownership.<br />

EvoFILL PET is robustly built for an extended<br />

lifespan, enabling customers to count on<br />

its reliable operation – with efficiency rates<br />

of up to 99% – for years to come. FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 59


Propak Vietnam <strong>2024</strong> returns<br />

to Ho Chi Minh City<br />

The 17th International Processing<br />

and Packaging Exhibition and<br />

Conference for Vietnam –<br />

ProPak Vietnam <strong>2024</strong>,<br />

will officially return from<br />

3-5 Apr <strong>2024</strong> at Saigon<br />

Exhibition and Convention<br />

Center (SECC).<br />

Organised by Informa<br />

Markets Vietnam, the<br />

event is expected to attract<br />

over 450 exhibitors from<br />

more than 30 countries<br />

and regions, covering a total<br />

area of 15,000 sq m. With an<br />

estimated 11,000 trade visitors,<br />

Propak Vietnam offers profitable<br />

trade opportunities for the packaging<br />

industry in Vietnam and beyond.<br />

Among one of the fastest-growing internet<br />

economies within the South East <strong>Asia</strong>n<br />

region, Vietnam’s e-commerce market<br />

value is projected to reach US$60bn by<br />

2030, ranking second only after Indonesia.<br />

Likewise, the number of users in the<br />

e-commerce market in Vietnam is anticipated<br />

to grow between 2023 and 2028 by an<br />

increase of 36.86%, bringing it to a total<br />

of 8.4 million users. This is a key factor<br />

supporting paper packaging in Vietnam,<br />

especially for the "green" e-commerce goal.<br />

In addition, the F&B industry also contributes<br />

significantly to the paper packaging output.<br />

The Vietnam Paper Packaging Market size is<br />

expected to expand from $2.37bn in 2023<br />

to $3.77bn by 2028, at a CAGR of 9.73%<br />

during the forecast period. Figures from the<br />

Vietnam Packaging Association<br />

also show that there are<br />

about 14,000 businesses<br />

operating in the industry,<br />

including 4,500 firms in<br />

paper packaging and 9,200<br />

firms in plastic packaging.<br />

ProPak Vietnam <strong>2024</strong> is<br />

dedicated to the processing<br />

and packaging industries<br />

in Vietnam. The products<br />

on display at the exhibition<br />

mainly focus on packaging and<br />

processing technology, materials,<br />

drink technology, pharma technology,<br />

cold chain, logistics and warehousing,<br />

coding, marking, labelling, print-tech, lab<br />

and tests, and other general services.<br />

Notably, in this edition, Informa Markets<br />

Vietnam will launch a brand-new and<br />

dedicated showcase zone called Drink<br />

Tech, focusing on featuring beveragerelated<br />

technologies and solutions. In<br />

addition to a showcase, Drink Tech will also<br />

include business matching opportunities,<br />

product demonstrations, a beer-tasting<br />

corner, and an international conference<br />

on beverage technology for Vietnam.<br />

ProPak Vietnam <strong>2024</strong> will host various<br />

seminars, international conferences,<br />

and technical presentations led by<br />

professionals from global and Vietnamese<br />

organisations. Manufacturers in Vietnam<br />

will have the opportunity to discover new<br />

machines for investment, and stay up<br />

to date on new technology, knowledge,<br />

and trends within the industry. FBA

International exhibitors<br />

and visitors to amplify<br />

presence at Alimentaria<br />

& Hostelco <strong>2024</strong><br />

Alimentaria & Hostelco will return to Fira de<br />

Barcelona’s Gran Vía venue from 18-21 Mar<br />

<strong>2024</strong>. The upcoming edition will feature a 15%<br />

increase in international exhibitors compared<br />

to the last, with 900 foreign companies joining<br />

2,300 Spanish counterparts. Many will be<br />

grouped in the International Pavilions area,<br />

which is nearly at capacity.<br />

The event will see a significant increase in<br />

<strong>Asia</strong>n companies’ participation, particularly<br />

from China, Hong Kong, and Taiwan, which<br />

were absent in 2022 due to COVID-19<br />

restrictions.<br />

China will occupy nine large areas with<br />

dozens of companies grouped under the<br />

China Chamber of Commerce For Import<br />

and Export of <strong>Food</strong>stuffs (CCCFNA) in<br />

the International Pavilion, Expoconser,<br />

Snacks, Biscuits and Confectionery,<br />

Restaurama and Organic <strong>Food</strong>s areas.<br />

Taiwan will focus its offerings for foodservice<br />

professionals in the Restaurama section.<br />

Thailand, South Korea, Indonesia and Japan<br />

will also have a prominent presence,<br />

complementing the range of <strong>Asia</strong>n<br />

gastronomy products in their respective<br />

country halls located in the International<br />

Pavilion area.<br />

Italy is set to lead international participation<br />

once again, with over 50 companies<br />

covering 2,365m 2 . Following Italy, the largest<br />

exhibition spaces will be occupied by Turkey<br />

(1,080 m 2 ), China and Hong Kong (1,069m 2 ),<br />

Poland (981m 2 ), Portugal (796m 2 ), France<br />

(561m 2 ), Belgium (536m 2 ), Germany (514m 2 ),<br />

Netherlands (421m 2 ) and Argentina (379m 2 ).<br />

On the other hand, Alimentaria & Hostelco<br />

is preparing for 25% of its visitors to be<br />

international and is organising an extensive<br />

buyer invitation programme to maximise<br />

business opportunities. The programme<br />

aims to bring together over 2,200 toplevel<br />

importers, distributors, directors, and<br />

purchasing managers, with more than<br />

half hailing from 80 different countries.<br />

Singapore, part of this buyers’ programme, is<br />

among the Alimentaria & Hostelco’s top 10<br />

priority countries. Thus, 20 key buyers from<br />

Singapore will be present at the <strong>2024</strong> edition,<br />

representing companies such as Emporion<br />

<strong>Food</strong>s. China and Hong Kong, with 30 hosted<br />

buyers (such as City Super), and South Korea,<br />

with 20 importers invited, are also part of<br />

the trade show’s top 10 priority markets.<br />

Alimentaria & Hostelco, organised by<br />

Alimentaria Exhibitions - Fira de Barcelona,<br />

anticipates the attendance of around<br />

3,200 exhibiting companies, occupying<br />

a net surface area of 100,000m 2 across<br />

seven halls, nearly the entirety of Fira de<br />

Barcelona’s Gran Vía venue. It also expects<br />

to welcome more than 100,000 professional<br />

visitors, reaffirming its status as one of the<br />

leading platforms for business promotion,<br />

internationalisation and networking. FBA<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 61

<strong>2024</strong> EVENTS<br />



24 – 26<br />

IC & Sensor Packaging Expo<br />

Tokyo, Japan<br />

31JAN – 3 FEB<br />

<strong>Food</strong> Pack <strong>Asia</strong><br />

Bangkok, Thailand<br />


7 – 9<br />

Fruit Logistica<br />

Berlin, Germany<br />

13 – 15<br />

Vitafoods India<br />

Mumbai, India<br />

13 – 16<br />


Nuremberg, Germany<br />

MARCH<br />

4 – 6<br />


Guangzhou, China<br />

6 – 8<br />

China International <strong>Beverage</strong> Industry<br />

Exhibition on Science and Technology<br />

Shanghai, China<br />

6 – 8<br />

THAIFEX – HOREC <strong>Asia</strong><br />

Bangkok, Thailand<br />

18 – 21<br />

Alimentaria<br />

Barcelona, Spain<br />

19 – 21<br />

<strong>Food</strong> & Hotel Vietnam<br />

Ho Chi Minh City, Vietnam<br />

19 – 22<br />

Anuga <strong>Food</strong>Tec<br />

Cologne, Germany<br />

APRIL<br />

3 – 5<br />

ProPak Vietnam<br />

Ho Chi Minh City, Vietnam<br />

62 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

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<br />

23 – 26<br />


Seoul, South Korea<br />

MAY<br />

8 – 11<br />

<strong>Food</strong> + <strong>Beverage</strong> Indonesia<br />

Jakarta, Indonesia<br />

15 – 17<br />

NHNE: China International Natural Health<br />

& Nutrition Expo<br />

Shanghai, China<br />

29 – 31<br />

ILDEX Vietnam<br />

Ho Chi Minh City, Vietnam<br />

JUNE<br />

4 – 7<br />

FOOMA Japan<br />

Tokyo, Japan<br />

12 – 15<br />

ProPak <strong>Asia</strong><br />

Bangkok, Thailand<br />

19 – 21<br />

Hi & Fi <strong>Asia</strong> China<br />

Shanghai, China<br />

26 – 29<br />


Taipei, Taiwan<br />

JULY<br />

10 – 12<br />

Cold Chain Exhibition<br />

Bangkok, Thailand<br />

17 – 19<br />

Malaysia International <strong>Food</strong> & <strong>Beverage</strong><br />

Kuala Lumpur, Malaysia<br />

AUGUST<br />

1 – 2<br />

<strong>Asia</strong> Palm Oil Conference<br />

Suratthani, Thailand<br />

7 – 10<br />

International Printing, Paper, Packaging<br />

Machinery Exhibition<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, Indonesia<br />

4 – 6<br />

ProPak Indonesia<br />

Jakarta, Indonesia<br />

18 – 20<br />

Vitafoods <strong>Asia</strong> <strong>2024</strong><br />

Bangkok, Thailand<br />


9 – 11<br />

Fi Vietnam<br />

Ho Chi Minh City, Vietnam<br />

19 – 23<br />

SIAL Paris<br />

Paris, France<br />

24 – 27<br />

Kaohsiung <strong>Food</strong> Show<br />

Kaohshiung, Taiwan<br />


20 – 23<br />

Drinktech Indonesia<br />

Jakarta, Indonesia<br />

20 – 23<br />

Plaspak Indonesia<br />

Jakarta, Indonesia<br />


4 – 6<br />

Labelexpo South China<br />

Shenzhen, China<br />

12 – 14<br />

GPPE Surabaya<br />

Surabaya, Indonesia<br />

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong> 63



PAGE<br />

Anuga <strong>Food</strong>Tech 1<br />

CBB 3<br />

<strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong> 64<br />

<strong>Food</strong> + <strong>Beverage</strong> Indonesia<br />

IBC<br />

ABOUT US<br />

Lorem Ipsum is simply dummy<br />

text of the printing and<br />

typesetting industry.Lorem<br />

Ipsum has been the industry's.<br />

FOOMA JAPAN <strong>2024</strong> 21<br />

GNT 9<br />


Connects advertisers to the right audiences in<br />

the <strong>Food</strong> and <strong>Beverage</strong> industry<br />

Heat & Control<br />

IFC<br />


Igus 7<br />

Propak <strong>Asia</strong> <strong>2024</strong> 57<br />

Circulated amongst industry stakeholders<br />

and professionals, FBA has a subscriber<br />

base of 8,000.<br />

With the eBook, print advertisements<br />

can be seen across digital platforms,<br />

enabling greater reach and exposure.<br />

Propak Vietnam <strong>2024</strong><br />

OBC<br />

<strong>Food</strong> & <strong>Beverage</strong> <strong>Asia</strong><br />

Download our electronic version<br />

into your devices.<br />

For advertising enquiries,<br />

please contact us at sales@pabloasia.com<br />


@foodandbeverageasia<br />

64 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH <strong>2024</strong>

Surpassing Growth<br />

to Enrich Indonesia’s<br />

<strong>Food</strong> & <strong>Beverage</strong> Industries<br />

www.foodbeverageindonesia.com<br />

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In Conjunction with:

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