Food & Beverage Asia February/March 2024

FEBRUARY / MARCH 2024 

www.foodbeverageasia.com 

HOW FOOD MANUFACTURERS 

CAN TACKLE SCOPE 3 EMISSIONS 

Cultivated Meat 2.0: A sustainable revolution in large-scale 

seafood production 

The road towards embracing plastics circularity

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Bringing together leading brands in coating and conveying equipment for food and other industries. Our solutions set the 

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www.anugafoodtec.com 

International 

supplier fair for the 

food and beverage industry 

COLOGNE, 19.-22.03.2024 

SETTING THE RIGHT COURSE 

FOR TOMORROW 

Discover innovations on the key theme Responsibility as well 

as further pioneering solutions at Anuga FoodTec 2024. 

Buy your tickets now! 

Koelnmesse (Beijing) Co., Ltd. 

Room 1903, 19th Floor Tower E Ocean 

International Center, 210 Ciyunsi Beili 

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infochina@koelnmesse.cn

26 

10 

MARKET INSIGHTS 

10 How food manufacturers can tackle Scope 3 

emissions 

12 The global ramifications of California's ban 

on synthetic food colour Red 3 

14 Navigating food fraud: A decade on from the 

Horsemeat Scandal 

16 Shaping the future of Malaysia's beverage 

landscape 

BITING ISSUES 

17 Symrise offers citrus taste solutions with 

augmented sustainability to strengthen 

security of supply 

18 Mintel Leap: New market intelligence AI 

helping brands answer strategic questions 

instantly 

19 Oatly launches two new oatmilk varieties 

20 Vegetarians dissatisfied with food product 

choices, research shows 

INGREDIENTS 

22 How do you recognise good clinical trials on 

nutraceuticals? 

24 A new approach to umami: Delivering the 

“fifth taste” the affordable way 

26 Cultivated Meat 2.0: A sustainable 

revolution in large-scale seafood production 

28 Step into the future of healthy ageing 

supplementation with MSM 

30 The rise of the adventurous consumer 

32 Plant-based protein at a crossroads, where 

to next? 

ON THE TABLE 

34 Food processing: A year in review and the 

future ahead 

36 Chase the rainbow: GNT taps into Gen Z for 

the future of colour 

38 An outlook on the soy industry in South 

East Asia 

PROCESSING & PACKAGING 

40 The road towards embracing plastics 

circularity 

42 Berryhill Foods finds sweet success with 

Eriez metal detectors 

44 The art of crumb coating 

46 Sustainable production with efficient filling 

technology 

48 The state of conveying in 2023 

50 Handling food processor wastewater 

treatment surprises with automatic scraper 

strainers 

52 Smart manufacturing can shape the future 

of consumer-packaged goods manufacturing 

in Asia-Pacific 

CONTENTS 

40 

FIRST LOOKS 

54 Upfield launches world's first plastic-free, 

recyclable tub for its plant butters and 

spreads 

55 From the Tosaf development laboratory: 

PFAS-free additives for the plastics industry 

56 Alfa Laval Free Rotating Retractor: Full 

cleaning coverage for ducts and tanks in 

hygienic processing lines 

58 Emerson introduces new pilot operated 

relief valve for enhanced storage tank 

reliability and protection 

59 Sidel EvoFILL PET: An answer to enhanced 

water quality in a reduced footprint 

SHOW PREVIEW & REVIEW 

60 Propak Vietnam 2024 returns to 

Ho Chi Minh City 

61 International exhibitors and visitors to 

amplify presence at Alimentaria & 

Hostelco 2024 

34 

REGULARS 

4 Editor’s note 

5 News 

62 Events calendar 

64 Advertisers’ index 

2 FOOD & BEVERAGE ASIA • FEBRUARY / MARCH 2024

EDITOR’S NOTE 

Into the new world 

The turning of a page, the rise of a new dawn – 

2024 is upon us in the blink of an eye, and 

with that, we can hopefully cast the shadows 

and challenges of the past years behind us, and 

seek a dazzling future in the coming months. 

With this new chapter, we set forth boldly into the unknown, bringing in 

captivating technologies and solutions to turn the food and beverage 

industry into an exciting playground of ideas and concepts. Plant-based 

meat, plastic-free solutions, enhancing circularity – these are but some of 

the forays that leading players into the industry have taken, with more 

coming ahead. 

market, the company dives into the use of colour as a means for producers 

to leave bold visual impressions on consumers that also convey vital 

messages of transparency and accountability. This, too, represents a new 

milestone in the way manufacturers can convey their product concepts. 

And what better way to seek the new frontier other than 

implementing smart solutions, from artificial intelligence to data 

analysis? The argument that analogue is better and more reliable 

is now a thing of the past, with smart manufacturing making up 

for the losses incurred by workforce shortages and skill gaps. 

Rockwell Automation elaborates more on the opportunity for 

producers to do more with less with these new technologies. 

Fazer, a chocolate brand under the Fazer Group, has recently launched a 

snack bar powered by Solar Foods’ Solein – the world’s first protein derived 

from air. Serving as a functional ingredient, Solein transforms the way in 

which producers can incorporate sustainable elements into their products; 

while Fazer has paved the way for food manufacturers to create accessible, 

groundbreaking products that allow consumers to taste the future. 

Whether it is streamlining the production floor to increase efficiencies 

and reduce carbon emissions, or creating an exciting product that 

revolutionises consumers’ tastebuds, the world is truly our oyster 

in the realm of food and beverages, and the sky our limit when it 

comes to what we can create. And here at Food & Beverage Asia, 

allow us to spread your wings, and take you to grander heights. 

Speaking of the future, GNT has also touched on colour trends through its 

Colour Futures guide. By tapping into social media platforms and trends 

taking the world by storm and the newest wave of consumers leading the 

Agatha Wong 

Assistant Editor 

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NEWS 

igus offers new record guarantee of four years on cables 

igus has extended the guarantee period 

for its entire cable range by a further 

12 months – from three to four years. 

This will provide customers with greater 

functional and planning security. 

A cable’s reliability and durability are 

a concern for many companies as 

manufacturers of industrial cables do not 

provide a binding service life information. 

"We want to put an end to this uncertainty. 

We have therefore been giving customers 

a guarantee of 36 months on our entire 

chainflex range for 10 years, which is unusual 

in the industry," said Rainer Rössel, head 

of the chainflex cables business unit at 

igus. "In the past decade, we have gained 

valuable expertise, which is why we can 

now extend our guarantee promise to a full 

four years. This gives our customers even 

more functional and planning security." 

Based on over 20 billion additional test 

cycles in its in-house laboratory over the 

past decade, igus now offers a four-year 

guarantee on the entire chainflex cable 

range (Image: igus) 

A reason for extending the guarantee 

period lies in igus' efforts to make its own 

products as sustainable as possible. 

"Every time a cable breaks, a replacement 

has to be produced – with a corresponding 

CO2 impact in the entire production and 

transport chain," Rössel pointed out. "For 

this reason, we are constantly working on 

improving our cables and adapting them to 

a wide range of industrial applications." 

The long guarantee period is possible with 

igus’ test laboratory in Cologne, where 

chainflex cables are put to practical test 

with over two billion test cycles per year. 

The data obtained from the tests forms the 

basis for the online service life calculator 

igus provides. Here, customers enter the 

parameters of their application for a cable 

of their choice, such as temperature, radius 

and travel. The service life of a cable can 

be calculated with just a few clicks. 

igus’ extensive experience allows them to 

find the right cables for specific applications. 

In the event that a cable fails during the 

guarantee period, igus can provide a free 

replacement quickly, reducing downtime. FBA 

Redefine Meat increases the 

accessibility of new-meat portfolio 

across Europe 

Redefine Meat has added more than 

650 new food service outlets to increase 

the accessibility of its plant-based 

new-meat across Europe, with debut 

launches in retail, and geographic 

expansion totalling at 13 countries. 

Launched in Europe in 2022, Redefine 

Meat’s new-meat range has been endorsed 

by industry professionals for achieving the 

taste and texture of high-quality animal- 

based meat. Consequently, new-meat 

has been adopted across European food 

services. Redefine Meat has also launched 

in e-retailers for the first time, with six 

diverse new-meat products available 

nationwide in the UK (via Ocado) and the 

Netherlands (via Albert Heijn online and 

Crisp) – enabling consumers to access newmeat 

dishes across even more channels. 

Ahead of Veganuary, Redefine Meat 

expanded its food service channel into new 

countries including Belgium, Ireland, Italy, 

Malta, Sweden, and Switzerland – with newmeat 

dishes available in selected restaurants: 

A collaboration with renowned Mexican 

restaurant chain, Enchilada in Germany, 

for example, will see new-meat dishes 

including a first-of-its-kind Beef Flank 

Fajita feature on the January menus 

of 28 restaurants nationwide. 

In the UK, 77 food service providers will 

support the Veganuary campaign, including 

Leonardo Hotels, All Star Lanes, a Londonbased 

bowling venue, and the Three 

Cheers traditional British-style pub chain. 

The Netherlands catering giant, Compass 

Group, will also serve Redefine Meat’s unique 

beef and pork pulled new-meat products 

to around 350 canteens nationwide. 

Eshchar Ben-Shitrit, CEO and co-founder of 

Redefine Meat, commented: "While Europe 

has welcomed new-meat with open arms, our 

journey doesn't stop here – it expands beyond 

borders, cuisines, expectations, helping to 

create a new cultural mindset globally where 

the next generation of meat eaters don’t 

believe animal meat is the only way.” FBA 

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH 2024 

5

NEWS 

Kemin industries introduces new global tagline 

Kemin Industries has debuted its new 

global tagline: Compelled by Curiosity. 

The tagline will be used worldwide to 

demonstrate Kemin's curiosity as a company 

and how it compels the organisation to 

innovate, collaborate, and explore endless 

possibilities. Built upon a solid foundation of 

science, Kemin uses creativity, in partnership 

with data, to create innovative solutions. A 

shared spirit of curiosity unites the company's 

global workforce and is underscored by 

Kemin's efforts to improve the lives of people, 

pets, animals, plants, and the planet. 

"Compelled by Curiosity so perfectly 

captures the spirit of Kemin: we are a 

diverse workforce, spanning functions, 

industries, and regions, that is driven by 

a unifying curiosity, pushing us toward 

achieving our vision of transforming lives 

around the world," said Dr Chris Nelson, 

president and CEO of Kemin. "Kemin 

ingredients are found in so many everyday 

products – from the food we consume 

to the fuel powering our vehicles. We're 

able to apply our science and exemplary 

solutions that make life better for all of us. 

I'm thrilled that we now have a tagline that 

shares this message so succinctly with our 

employees, customers, and communities." 

Created to elevate the Kemin brand identity 

and unify the company across multiple 

industries, the new tagline represents 

Kemin's history and future aspirations. 

Since the company began in 1961, curiosity 

has been at the heart of Kemin and its 

founders, RW and Mary Nelson. Now, more 

than six decades later, it continues to drive 

Kemin forward in serving customers across 

industries and in more than 120 countries. 

"Our curiosity is what compels – and 

propels – us forward to discover answers 

to the world's questions by using science 

and a spirit of innovation. We look 

outside the laboratory to see the world, 

to look beyond what is – to see what 

could be," said Nelson. "Said simply, 

we are Compelled by Curiosity." FBA 

Norwalt continues to invest in career path 

programme for aspiring college students 

Norwalt has expanded its education 

programme for college students interested 

in careers in machine design, manufacturing, 

and other automation-adjacent niches. 

The company’s collegiate automation 

programme (CAP) forges partnerships with 

the University of Delaware and other colleges 

to give students real-life experiences that 

bolster their learning in the classroom. 

For example, at the University of Delaware, 

Norwalt is assisting with facets of the school’s 

engineering curriculum, and providing funding 

for hands-on junior- and senior-level projects 

that complement classroom instruction. 

Norwalt also offers internship programmes, 

and conducts recruitment seminars offering 

opportunities to join its machine design team. 

Financial donations and close collaboration 

with the school’s education administrators 

round out Norwalt’s CAP programme. 

In recent years, Norwalt has also reached out 

to the County College of Morris, and several 

other community colleges with machinery 

component donations, helping these 

educational facilities maintain equipment 

vital for comprehensive student instruction. 

With facilities in Randolph, New Jersey and 

Tampa, Florida, Norwalt supplies conceptto-completion 

manufacturing equipment 

solutions. The company's engineers design, 

construct, validate and install premium 

production equipment whose functionalities 

include – but are by no means limited to – 

packaging and product assembly, post-mould 

automation, modular automation cells and 

robotics systems. Norwalt serves customers 

in a wide array of sectors, from medical 

devices and food and beverage applications, 

to personal care and household items. 

“It is highly rewarding to have the opportunity 

to nurture and mentor the machine designers 

and engineers of tomorrow,” said Mike Seitel 

President at Norwalt. “Our partnership with 

the University of Delaware is already showing 

tremendous promise, as we strive to provide 

real-life machining experience that positively 

influences the overall education process. 

Supplementing classroom instruction with 

hands-on scenarios is vital is a field such as 

ours, and we’re grateful to do our part.” FBA 


NEWS 

dsm-firmenich has announced Peach+ 

as the 12th annual flavour of the year 

for 2024. Peach+ was inspired by 

PANTONE 13-1023 Peach Fuzz, the 2024 

colour of the year from PANTONE. 

The selections were based on emerging 

signals in the cultural and consumer landscape 

where trends in kindness, community, 

goodness, and comfort have all been identified 

as having increasing relevancy. For more than 

20 years, both companies have observed 

many of the same trend sources, drawing 

inspiration from a wide variety of influences. 

Peach+ is an invitation to dsm-firmenich 

customers to innovate with this flavour, and 

go beyond the traditional juicy sweet aspects 

to also consider softer, smoother, lighter, 

and more refreshing textural elements. 

Maurizio Clementi, EVP taste for taste, 

texture and health at dsm-firmenich, 

shared: “The delicate and natural qualities of 

food safe plastics_print_185x123.pdf 1 2024/1/18 上午 09:40:17 

dsm-firmenich 

announces 

Peach+ as the 

12th annual 

flavour of the 

year for 2024 

Peach+ call for diverse applications across 

multiple food and beverage industries, and 

we are excited to see the innovations of 

our clients upon receiving this news.” 

According to Emotions 360, a dsmfirmenich 

consumer study that measures 

consumer emotions associated with 

ingredients, the peach is unique in 

that it has many contrasting qualities, 

such as being both indulgent and 

pampering, but also refreshing and 

revitalising, and youthful, but nostalgic. 

The prevalent areas of growth for peach 

new product development are carbonated 

soft drinks, nectars, candies, readyto-drink 

teas, teas, flavoured alcoholic 

drinks, yogurt and fruit preparations, 

dairy drinks, juices containing peach, 

and fruit preserves. Other areas showing 

promise for growth are functional drinks 

and powdered soft drinks, as well as 

more savoury opportunities for peach 

including side dishes, noodles, processed 

cheeses, and protein analogues. Peach in 

combination also spiked in favour of passion 

fruit plus peach, mango plus peach, peach 

plus tea, and apricot plus peach. FBA 

C 

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CM 

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7

NEWS 

Fazer launches 

limited edition 

snack bar 

powered by 

Solein 

Fazer, a Finnish chocolate brand 

under the Fazer Group, has launched 

a limited-edition chocolate bar 

powered by Solein – a novel protein 

cultivated from thin air through a 

fermentation process with air and 

electricity as its primary resources. 

Following the media tasting of Solein 

at the restaurant, Fico, in Singapore, 

the Fazer Taste the Future snack 

bar is the first retail consumer 

product incorporating the functional 

ingredient. It will be available at The 

Cocoa Trees store across Singapore 

– who, in 2022, became the first 

country to give Solein regulatory 

approval for use in products. 

“Singapore is the perfect test ground 

for our Taste the Future Chocolate 

Snack Bar, with a highly innovative 

food ecosystem and people who are 

not only passionate about food, but 

curious to try new things that are 

new, with nutrition and sustainability 

benefits. We at Fazer are dedicated to 

leading the food industry to a viable 

future and are constantly looking 

at how we can improve our own 

sustainability and impact the future of 

the food industry as a whole,” said Heli 

Anttila, vice-president of new product 

development at Fazer Confectionery. 

“This is an exciting moment for 

us working with Fazer – the very 

first time that people can try Solein 

within a consumer snack bar. This 

also demonstrates the potential of 

Solein as a sustainable and nutritious 

fortifier. With this introduction in 

Singapore, we are getting valuable 

customer feedback on Solein's 

viability in a new product category 

and also get a sense of the consumer 

acceptance of future ingredients. 

Our shared aim extends beyond this 

pivotal moment, targeting a wider 

scale European launch in 2025-2026 

with a whole range of products,” said 

Pasi Vainikka, CEO at Solar Foods. 

The dark chocolate, strawberries, 

and hazelnut snack bar contains oat 

puffs which are high in fibre and 

powered by Solein, which provides 

an enhancement of flavours and 

iron content. Handmade Fazer 

Taste the Future snacks were 

previously produced as a limitededition 

product in Helsinki, Finland. 

In Singapore, they will be available 

as part of a promotional bundle 

offer in selected Cocoa Tree store 

in Singapore from 18 Jan 2024. 

Fazer is the biggest shareholder of 

Solar Foods and has been working 

hand–in–hand with the R&D team 

on product development for Fazer. 

The Taste the Future snack bar, 

with its addition of Solein, thus 

emphasises Fazer’s sustainability 

vision – vegan friendly and palm oilfree, 

the snack bar, like all of Fazer’s 

chocolates, is also made from 100% 

responsibly-produced cocoa. 

“Cellular agriculture, and creating 

chocolate products with the help 

of these technologies, is something 

that we are actively working with. 

We have been in contact with 

Solar Foods for many years as 

their biggest shareholder, and 

have also established a strong 

relationship with the team. This, 

in addition to what we are already 

doing with our Fazer for Better 

Cocoa sourcing programme where 

we are in direct contact with our 

farmers, has enhanced our initiatives 

to find the most sustainable 

solutions for our products,” said 

Siiri Pihlainen, senior manager of 

corporate ventures at Fazer. FBA 


NEWS 

IFF advances plant-based 

meat alternatives with 

high-moisture extrusion 

investment 

IFF has invested in high-moisture extrusion (HME) technology 

from Coperion, a global specialist in extrusion technology. 

IFF has developed many options for meat alternative players along the 

years, and now this investment is further enhancing the possibilities, 

enabling the company to support manufacturers in replicating the 

appearance and fibrous texture of conventional whole-muscle meat. 

HME can deliver an improved eating experience of plant-based meat 

and seafood products, offering advantages such as increased juiciness 

and muscle-like texture compared to other methods. Manufacturers 

can harness HME to create unique sensory attributes by understanding 

the interactions between various processes, ingredients, flavours, 

and proteins to optimise taste, texture, and cost-effectiveness. 

IFF has recently installed three HME systems in IFF's innovation 

hubs across Europe, the US, and Singapore. These systems are now 

operational and feature highly precise powder and liquid feeders. 

IFF is integrating HME into its IFF PRODUCT DESIGN approach, 

combining ingredient and flavour design expertise with advanced 

industry insights to provide end-to-end product design solutions. 

“Through the synergistic integration of HME technology and IFF's 

RE-IMAGINE PROTEIN Innovation programme, the goal is to pioneer 

new and innovative meat alternative products that offer a level of 

consumer acceptance not yet achieved in the market,” said Alexander 

Lamm, principal food designer of nourish at IFF. “This investment 

will allow us to deliver a wide range of benefits to our customers, 

helping them create innovative new meat analogues, and supporting 

them all the way from ideation to commercialisation, ultimately 

allowing our customers to develop successful products faster.” 

John Sheehy, global key account manager of alternative proteins, 

Coperion, added: “We’re delighted to collaborate with a global leader 

like IFF, and to help it integrate HME testing into its capabilities. 

Coperion is honoured and excited to have this opportunity to 

share our knowledge and expertise to help IFF develop the 

next-generation of fibrous plant-based proteins.” FBA 


9


How food manufacturers can 

tackle Scope 3 emissions 

While tackling Scope 3 emissions may not be easy, the right guidance 

and tools can help food producers complete their decarbonisation and 

sustainability journey. By Agatha Wong 

At COP28, the global heads of state and 

governments released a resolute declaration 

regarding the current food system and its 

place in creating a sustainable future amidst 

a call for stronger climate action. They 

emphasised the “unprecedented adverse 

climate impacts are increasingly threatening 

the resilience of agriculture and food systems 

as well as the ability of many, especially 

the most vulnerable, to produce and access 

food in the face of mounting hunger, 

malnutrition, and economic stresses”. 

Indeed, the food industry faces the doubleedged 

challenge of being one of largest 

contributors to the climate crisis – through 

emissions associated with agricultural 

production and animal farming, processing 

and transportation, and food loss and waste 

– as well as bearing a significant impact from 

climate change, with rising temperatures and 

unpredictable weather patterns threatening 

annual harvests and food stability. 

For many years, food and beverage 

producers have undertaken measures 

curbing Scope 1 and 2 emissions – the 

former covers emissions from sources that 

an organisation owns or controls directly, 

while the latter encompasses emissions 

that are caused indirectly by companies 

and come from where the energy it 

purchases and uses is produced. For most 

part, these measures have been relatively 

successful and well-implemented, with 

many MNCs claiming to have reduced 

their carbon footprint and energy use. 

What remains, however, are Scope 3 

emissions, which includes all other indirect 

emissions that occur in the upstream and 

downstream activities of an organisation. 

“When you talk about trying to engage 

back through the traders to the farm level, 

the ability to influence farming practices 

– which have to be location and context 

specific, and drive security of income for 

farmers and security of global procurement 

production – we have to create more stability 

in those investments to allow farmers the 

opportunity to plan these transitions. Because 

agricultural investments change the farm 

funnel and the types of practices that it takes 

to both improve their resilience, manage 

their transition and reduce greenhouse 

gas emissions, it takes time and a bit of 

courage and stamina in the system as well,” 

said Diane Holdorf, vice-president of the 

World Business Council for Sustainable 

Development (WBCSD), when asked on the 

obstacles and challenges preventing food 

producers from disclosing and addressing 

Scope 3 emissions in their value chain. 

Managing these transitions plans, Holdorf 

elaborated, will require the consideration 

of how one engages with farmers, and 

what one does to incentivise and reward 

in value-added ways for nature, diversity 

– in turn delivering real livelihood benefits 

for farmers. Another challenge would be 

acquiring primary source data, as well 

as quality secondary source data from 

agriculture in a globally consistent and 

credible way from farmers at a regional 

level that does not burden them. This data 

will enable greater accountability, although, 

as Holdorf noted, the ability to track and 

use said data across an often complex 

and integrated supply chain is a challenge 

that the industry will have to navigate. 

With that, the road to tackling Scope 3 

emissions will be a difficult one; while 

Holdorf believes that it can be managed 



through collective effort, removing it 

entirely would be a bigger question. 

“I think we're a long way from even being 

able to solve for that, but it doesn't mean that 

progress can't be made along that challenge. 

By starting to invest in understanding and 

aligning of data needs, how we can reasonably 

collect those data needs, what we are choosing 

to invest in and support as purchasers, both 

for the producer, the investments and the 

carbon biodiversity benefits that agriculture 

can deliver, we can get a long way. 

“We don't want to let perfect be the 

enemy of good – instead, we need to start 

making those investments, investing in this 

transition plan, demonstrating how we're 

going to get progress and that's good 

transition that benefit farmers as well.” 

A GUIDING HAND 

At the New York Climate Week, which was 

held from 17-24 Dec, WBCSD launched a 

series of nature positive tools and guidance 

that could support sustainable food 

transformation and a circular economy. As 

a roadmap, these guides provide clarity on 

ambitious but clear material targets that 

food companies in the agri-food sector 

can apply, and how they can be in line 

with science. And with the SBTN guidance 

coming forward, the guidance also sheds 

like on transition plans and a move towards 

disclosure, particular for legal financial 

disclosure – of which WBCSD partnered with 

TNFD (Taskforce on Nature-related Financial 

Disclosures) pilots specific for the agriculture. 

“All of this guidance is linked into that sector 

roadmap guidance that we provided for 

nature positive journey. With this, steps are 

to be taken and understood. The guidance 

follows the journey that completes our 

inroad for climate by starting with what is 

material, where are the opportunities and 

the risk, and what is the work to be done 

to get to deliver high quality exposure.” 

In addition to providing guidance, WBCSD 

has also hosted the Partnership for Carbon 

Transparency (PACT). Most recently, 

PACT released the first set of technical 

specifications for the standardised exchange 

of carbon emissions data. The specifications 

will, for the first time, allow different 

emissions and accounting tech solutions 

to connect to and understand each other – 

making it easier for businesses to access data. 

”PACT is an amazing tool when it comes 

to data sharing cross value chains. That 

is what it is designed to do. Like financial 

data, sustainability and carbon data 

has to be able to be transferred across 

systems in a way that is clear, and PACT 

has already made tremendous progress 

on this journey for several sectors. 

“As we start to look into what is going to 

be required for a PACT solution to if we 

have a solid data exchange across value 

chain agriculture, we've identified that 

there is actually work to be done before 

that data can be exchanged and agreeing 

what is the way of gathering, standardising 

data and capturing to report data from an 

agriculture-based supply chain. That goes 

back to the start of our conversation, where 

some of that work still needs to be agreed.” 

AN ACTIVE STEP FORWARD 

The urgency of the climate crisis and its impact 

has meant that food producers can no longer 

play a passive role in introducing measures 

safeguarding the future of the planet. More 

than merely reducing emissions and electricity, 

manufacturers should also understand 

the diverse and interconnect nature of 

the global food system, and approach the 

issue from an intersectional perspective. 

Holdorf concurred: “By considering the 

benefits from a health and wellness 

standpoint that food producers can drive 

through their portfolios and decision-making, 

and how they can drive these renewable 

procurement impacts through the types of 

ingredients they are sourcing, as well as the 

diversity of these ingredients to broaden diets 

for consumers; and align behind the types of 

data and transition and support plan back into 

the agricultural communities upon which they 

defend, there is an amazing and beneficial 

impact to be had. Each company has its 

own specific arena that it can contribute.” 

And what about producers who might 

still be hesitant after all this time about 

taking that step forward to meeting the 

tremendous challenges that will be facing 

the industry and the food system? 

“Action is not only possible, but actually 

very necessary to continuous service. Every 

company needs to assess its enterprise risk 

management and understand how resilient, 

medium- and long-term performance looks 

like. Understanding sourcing footprints, 

drawing connections between climate and 

nature related impacts to those sourcing 

footprints is often a first step for most 

companies. But from a food sector standpoint, 

there are also opportunities: because the 

ability to engage farmers and tell this story 

and generate positive outcomes is something 

that's usually very compelling for the people. 

“People want to know where their food comes 

from. It is an incredibly personal decision, that 

we choose to feed ourselves, our families 

and our loved ones,” she concluded. FBA 

FOOD & BEVERAGE ASIA • FEBRUARY / MARCH 2024 11


The global ramifications 

of California's ban on 

synthetic food colour Red 3 

In this article by Oterra, we dive into Red 3 and how 

California’s recent banning on the colouring agent will 

affect food producers in Asia-Pacific. 

In a pivotal move, California has enacted a 

ban on Red 3, also known as erythrosine, 

a synthetic food colouring agent which 

has long adorned the foods and beverages 

we consume with vibrant shades of 

red and pink. This ban is not just a local 

concern; it carries far-reaching implications, 

both in the US and across the world. 

UNDERSTANDING RED 3 AND THE 

CALIFORNIA BAN 

Red 3, widely used in the food and beverage 

industries for its signature red colour, faces 

safety concerns that have spurred regulatory 

action in California. The synthetic dye has 

already been banned for use in cosmetics 

and externally applied drugs by the US 

FDA since the 1990s. On 7 Oct 2023, the 

California Food Safety Act was signed into 

law, heralding a new era in food regulation. 

This comprehensive act effectively prohibits 

the manufacturing, sale, delivery, distribution, 

storage, or offering for sale of any product 

intended for human consumption 

containing Red 3, starting from 1 Jan 2027. 

This ban extends to all food products 

meant for human consumption in California, 

including both retail and restaurant 

sectors. Notably, non-human consumption 

products like pet food are exempt from 

this restriction. It is worth mentioning 

that the initial bill considered both Red 3 

and titanium dioxide, but the latter was 

later excluded from the legislation before 

passage in the California legislature. 

Given the complexities of the supply 

chain and manufacturing processes, it 

is unlikely that US food manufacturers 

or international companies exporting 

processed foods to the US will maintain 

dual product formulations for one state. 

Instead, they are likely to replace 

Red 3 with alternative colour additives 

authorised in the US. 



IMPACT ON FOOD REGULATIONS 

IN APAC 

California's stance on Red 3 is poised to 

influence regulatory bodies in the APAC 

region, compelling them to reevaluate 

their policies and assessments of food 

additives. The spotlight is now on 

conducting exhaustive safety assessments 

before approving new additives or 

colourants, as well as re-examining 

existing provisions for artificial dyes to 

ensure the protection of public health. 

Companies exporting their products to the 

US and those operating within the country, 

particularly in California, face the formidable 

task of reformulating their products to 

align with the Red 3 ban. This endeavour 

necessitates a quest for safer and more 

natural alternatives for food colouring. 

It is worth noting that Australia and New 

Zealand have already banned Red 3 in 

most foods, except for cocktail cherries 

and icings, while some other South East 

Asian countries continue to permit its use 

with restrictive limits. Prior to this ban, 

the UK, EU, and GCC countries had also 

mandated warning labels on food and 

drink packages containing artificial dyes 

such as sunset yellow, carmoisine, allura 

red and tartrazine. The scrutiny of artificial 

dyes, which has been ongoing for three 

decades, is now amplified by the California 

ban, and may motivate regulatory bodies 

in South East Asian nations to reassess 

safety of food additives, ingredients 

and on-pack labelling requirements. 

CONSUMER RESPONSE 

The ban on Red 3 in California has 

triggered extensive media discussions, 

raising awareness among consumers about 

the safety concerns related to artificial 

colours. This heightened awareness is 

likely to prompt consumers to become 

more discerning in their food choices. 

Recent APAC consumer market surveys 

reveal an increased scrutiny of ingredients 

lists on food and beverages, according to 

FMCG Gurus. 1 In Thailand, Malaysia, and 

Vietnam, seven out of 10 consumers have 

become more attentive to the ingredient 

listings on the products they purchase, 

and eight out of 10 express a desire to 

see “additive-free” and “100% natural” 

claims on product packaging. This 

shift indicates that consumers are 

more inclined to opt for products 

with clear and transparent 

labelling, avoiding those 

containing additives perceived 

as potentially harmful. The 

APAC region is witnessing a 

transformation in consumer 

preferences, with a growing 

emphasis on natural 

ingredients, aligning with 

the spirit of this latest ban. 

ALTERNATIVES TO RED 3 

While Red 3 poses challenges 

due to its instability in low 

pH and sensitivity to light, there 

are viable alternatives, notably 

derived from natural sources. 

Carmine emerges as a promising substitute 

for Red 3 in food, offering a similar shade 

and heat stability while boasting improved 

light stability. It is often used across a wide 

range of products and maintains a red hue at 

neutral pH, making it ideal for baked goods. 

Another option is beet juice concentrate, 

which provide a bluish pink colour, harnessing 

the vibrant pigment found in red beets 

called betacyanins. They are well-suited for 

powdered beverages, panned confections, 

ice cream, and other frozen desserts, but 

may be less suitable for heat-processed 

foods or those with high water activity. 

Anthocyanins, naturally occurring colouring 

compounds found in red and purple fruits 

and vegetables, offer vibrant red and pink 

shades for acidic, low pH foods like hard 

candies and gummies. Root vegetablederived 

anthocyanins, such as those from 

red and purple sweet potatoes, provide 

bake-stable bluish pink and pink shades 

in slightly acidic pH environments. 

"We are ready to assist our customers in 

their transition away from Red 3. With 

our extensive portfolio of natural options 

available in both liquid and powder 

forms, and our expertise in navigating the 

complexities of international regulations, 

we can guide our customers toward 

compliant colour solutions suitable for the 

US market," said Ng Pey Nie, regulatory 

affairs specialist for Oterra in APAC. 

California's ban on Red 3 marks a 

significant milestone in the ongoing global 

movement towards safer, transparent, and 

consumer-focused food regulations. This is 

not an isolated move, as similar discussions 

are underway at both the federal level, 

through the US FDA, and at state levels 

in New York and New Jersey. A potential 

nationwide ban on Red 3 and titanium 

dioxide by the FDA would undoubtedly 

reaffirm the nation's dedication to ensuring 

safety and transparency in food regulations. 

Such decisive steps may serve as 

an influential precedent, potentially 

inspiring regulators in the APAC region 

to follow California's lead. As consumers 

across the APAC region grow more 

discerning, the industry is compelled 

to offer safer alternatives, steering the 

course towards cleaner and natural 

ingredients in food and beverages. FBA 

REFERENCES 

1 

FMCG Gurus Consumer Trends Report in 

Thailand, Vietnam and Malaysia 2022 



Navigating food fraud: A decade 

on from the Horsemeat Scandal 

Food fraud can present serious food safety and reputational 

impacts, and unscrupulous organisations are finding 

sophisticated ways of duping companies and 

consumers. Richard Leathers, global quality lead 

at Campden BRI, looks at how businesses can 

use supply chain resilience to successfully 

navigate threats such as food fraud. 

From geopolitical events and pandemics 

to natural disasters, cybercrime and 

regulatory changes, there are a huge 

number of challenges that affect the food 

and drink industry. These challenges cause 

cost and availability issues, making food 

fraud an increasingly pressing concern. 

Food fraud can lead to food safety issues, 

poor product quality and damaged brand 

reputations. When things go seriously 

wrong, such as the infamous Horsemeat 

Scandal that erupted a decade ago, it 

can often be that the industry was not 

prepared to effectively identify or address 

the potential for food fraud. No matter 

the nature of food fraud threats and other 

supply chain challenges, there are resilience 

strategies that can be adopted to help 

businesses navigate and effectively react. 

Food fraud costs the global food and 

drink industry approximately €30bn every 

year.* Additionally, trade in counterfeit and 

pirated goods has risen steadily over the 

last few years, now standing at 3.3% of 

global trade.* In 2022 alone, the number 

of suspicions of food fraud reported by the 

Food Fraud Network was approximately 

600.* The number of cases of adulteration 

have increased globally by 30%, and 47% 

for counterfeit incidents, since 2020.* 

The issue is being 

compounded by climate 

change and global 

warming. Extreme 

weather events are 

becoming more common, 

with the number of 

climate-related disasters 

tripling in the last 30 years.* 

Wildfires, floods and droughts 

have a significant adverse 

effect on crop yields, causing 

availability issues. Rising 

costs from inflation also 

contribute as a driver of 

potential food fraud. A 

minority of unscrupulous 

suppliers may resort 

to adulteration and 

other malpractices to 

overcome these cost and 

availability pressures for fear 

of business loss, or to simply 

increase profits for financial gain. 

THE HORSEMEAT SCANDAL 

The Horsemeat Scandal of 2013 surfaced 

due to The Food Safety Authority of Ireland 

testing a range of frozen "beef" burgers 

and ready meals for the presence of DNA 

from undeclared species. It revealed 

that horse DNA was present in over 

one-third of tested beef burgers and 

the meat tested from some ready meals 

consisted of up to 100% horsemeat.* 

Horse DNA was found well above 

trace levels, which exposed fraudulent 

substitution of beef for horsemeat 

– likely linked to rising costs and 

industry pressure for lower prices. 



the details of their specific supply chains. This 

will help them identify and prepare for threats 

in advance, prevent disruption, deal with 

unexpected challenges more effectively, and 

ensure continuity of supply of safe products. 

One of the most important elements in 

helping navigate the issue of food fraud 

is ensuring there is a culture of trust and 

open communication within the supply 

chain. Strong supplier relationships built 

on transparent communication contributes 

significantly to supply chain resilience. If 

communication is poor, suppliers may be 

tempted to withhold important information 

that impacts both parties. This could be 

driven by malicious intent, fear of losing 

business, or simply a lack of understanding 

about the significance of the change. 

Therefore, open and honest communication 

is crucial for fostering effective supplier 

relationships and ensuring resilience. 

There are certification schemes, retailer 

standards and benchmarking standards, 

such as the Food Safety System Certification 

(FSSC), Red Tractor, Global Gap, BRC 

Global Standard for Food Safety 

(BRCGS) and the International Food 

Standard (IFS), which organisations 

can utilise to help provide assurance 

to various stakeholders that they 

can consistently produce safe food 

that is traceable. Whilst many 

suppliers may be regularly audited 

by these certification bodies, 

auditing suppliers directly is another 

method for ensuring confidence 

in their systems and practices. 

a crucial role in addressing food fraud. For 

example, organisations can identify potential 

threats such as drought, conflict, or price 

increases that might trigger food fraud, and 

put measures in place based on the nature 

and level of the risks identified. PESTLE 

is a widely used framework in various 

industries, and acts as an informationgathering 

exercise to identify external 

factors: of a political, economic, sociological, 

technological, legal, and/or environmental 

nature – that may impact a business. 

Taking early action based on the findings 

from horizon scanning helps safeguard 

businesses against threats, as well as uncover 

emerging trends and opportunities. 

Capturing robust data will help food business 

operators increase their situational awareness 

through visibility of their supply chains, so 

that they can make proactive, risk-based 

decisions about potential challenges and 

opportunities. The use of technology, including 

tech-enabled end-to-end and farm-tofork 

traceability systems, are one way food 

businesses may gather this vital data. 

Campden BRI’s new eBook, Supply Chain 

Resilience: Identifying, planning for and 

overcoming supply chain challenges, provides 

guidance for food and drink businesses on 

how to be more resistant to supply chain 

threats such as food fraud. The e-book 

explores business as usual resilience as well 

as crisis management, with a goal to equip 

companies with the knowledge and strategies 

needed to ensure the safety and continuity 

of supply of their food and drink products. 

Despite the low risk to health, the scandal 

damaged numerous large brands and 

retailers, and led to product recalls, financial 

losses and a decline in consumer trust. 

A DECADE ON – MANAGING FOOD 

FRAUD TODAY 

Given the prevalence of food fraud, it is 

imperative that food business operators know 

Sampling and testing plans can also be 

used, alongside auditing, as a verification 

tool – testing may be used to determine the 

authenticity, provenance, microbiological 

status and quality of raw materials, as well 

as check for the presence of contaminants 

and food allergens. Sampling and testing 

plans should be based on systematic risk 

assessments that are regularly reviewed 

and reevaluated, for which information from 

horizon scanning is one of the inputs. 

Horizon scanning, a proactive approach 

involving the analysis of medium to longterm 

emerging risks and threats, plays 

Food fraud is a critical issue, driven by factors 

such as globalisation, geopolitical events and 

economic challenges. This escalating problem 

not only generates substantial financial damage, 

but also poses threats to food safety, product 

quality and brand reputation. This emphasises 

the need for businesses to adopt strategic 

measures to strengthen their supply chain 

resilience. By embracing the strategies outlined 

in the e-book, companies can help ensure the 

safety, stability and continuity of their supply 

chains in the face of evolving challenges. FBA 

* References are available upon request 


Shaping the future of 

Malaysia's beverage 

landscape 

With a inflation and 

a possible economic 

downturn tempering 

Malaysia’s consumer growth following the 

pandemic, John Jose, marketing director of 

Tetra Pak Malaysia, Singapore, the Philippines, 

and Indonesia, shares his opinion on the ways 

brands can cater to this ever-changing market. 

The Malaysian food and beverage industry 

has been identified as a fast-growing market 

and one of the main contributors to the 

national economy. According to experts, the 

industry is set for robust growth, projected 

to contribute an 8% increase to the GDP 

this year. 1 This follows an impressive 22% 

growth in 2022, amounting to RM35.2bn. 

The driving forces behind this growth 

include the recovery of consumer and tourist 

spending, buoyed by income and employment 

growth. However, challenges on the horizon 

such as a potential global economic slowdown 

could heighten consumer risk aversion. Rising 

inflation and tightening financial conditions 

may also temper consumer sentiments. 

Businesses adapting to post-pandemic 

consumer priorities, marked by a 

heightened focus on health and nutrition, 

have become crucial for success in this 

evolving landscape. This requires not 

only keeping pace with the latest trends 

but also leading the change, addressing 

emerging challenges, and devising effective 

growth strategies amid stiff competition. 

CONSUMER PRIORITIES AND 

TRENDS 

A recent Tetra Pak study drawing insights 

from 5,000 consumers and experts globally 

unveiled a compelling interplay between 

consumer expectations and technological 

advancements in the food and beverage 

industry. The Tetra Pak Index 2023 sheds 

light on a substantial industry pivot towards 

a sugar-free era, capturing the largest 

consumer segment deeply invested in 

health and nutrition. This pursuit of healthier 

alternatives has sparked intense innovation, 

prompting companies to channel significant 

investments into research and development. 

However, the most transformative 

aspect of this shift extends beyond 

sugar reduction – it signals the era of 

personalised nutrition. This is not a passing 

trend; it signifies a fundamental change in 

consumer expectations. Brands are now 

tailoring recipes for specific demographic 

groups based on factors such as age and 

medical conditions. The emphasis on 

customisation reflects a commitment to 

catering to unique and diverse needs. 

Regardless of a product's health benefits, 

consumers will not compromise on taste. The 

key takeaway emphasises the importance of 

crafting products that meet health standards 

while satisfying consumer taste preferences. 

Achieving cost parity is crucial for new 

foods, highlighting the delicate balance 

between innovation and accessibility. 

FUTURE OUTLOOK 

In response to the growing global trend 

towards healthier lifestyles, food and beverage 

businesses can connect with health-conscious 

consumers by adapting their product offerings. 

Tetra Pak goes beyond product development 

by actively fostering collaborative partnerships 

with customers. We place an emphasis on 

sharing valuable insights, encouraging a 

collaborative approach to effectively address 

the dynamic and evolving needs of the market. 

One of Tetra Pak's initiatives, Tastebud 

Tourism, reflects this dedication through a 

wet sampling exercise which engaged with 

100 participants from across the Klang Valley. 

This exercise was aimed at discovering new 

and interesting flavours in flavoured milk 

and plant-based beverages. It revealed that 

young Malaysian preferences are leaning 

towards natural flavours and avoiding 

overly sweet drinks. Moreover, there is a 

growing inclination towards products that 

offer additional benefits, such as protein. 

For instance, we learnt from the exercise 

that when it comes to chocolate flavours, 

consumers have shifted towards minimal 

sweetness and a preference for natural options 

such as fruity blends raspberry chocolate 

or orange chocolate, or nutty combos like 

hazelnut or almond with chocolate. 

These findings from Tastebud Tourism 

align with the global trends highlighted in 

the Tetra Pak Index 2023. Initiatives like 

Tastebud Tourism underline the company's 

commitment to help brand owners deliver 

products that resonate with the ever-changing 

tastes and preferences of consumers, 

positioning Tetra Pak at the forefront of the 

dynamic food and beverage industry. FBA 

REFERENCES 

1 

Professor of Economics in the Sunway 

University Business School, Sunway University, 

Mixed reviews on the F&B industry’s outlook 


BITING ISSUES 

Symrise offers citrus 

taste solutions with 

augmented sustainability 

to strengthen security of supply 

Symrise has expanded its traditional citrus 

taste solution offer with increased sustainable 

and innovative solutions. Incorporating novel 

citrus taste ingredients contributes to an 

increased security of supply that also helps 

balance price fluctuations. With this, the 

company is diversifying its offer from other 

than citrus sources which maintains authentic 

taste profiles and strengthens its positioning 

in taste, nutrition, and health solutions. 

A SOLUTION WITH VERSATILE 

BENEFITS 

"Our citrus taste solutions offer improved 

reliability in terms of quality, and availability," 

said Richard Hartfall, citrus platform director 

at Symrise. "We are dedicating ourselves 

to supporting our customers navigate the 

challenges of price and supply fluctuations 

in the citrus market while providing 

sustainable and high-quality solutions." 

Consumers are increasingly seeking 

ways to benefit nature and make 

a positive impact with their food 

and beverage choices. As one of 

the global leaders in taste solutions, 

Symrise innovates to address 

fluctuating quality and availabilities. 

In total, the citrus taste solutions by Symrise 

offers significant broader product palette for 

the industry in addition to traditional citrus 

ingredients with secure availability. Likewise, 

the use of Symrise captive ingredients 

creates a more unique, authentic, and 

outstanding true-to-nature taste character. 

Symrise's citrus solutions 

are a practical, sustainable, 

and economically sound 

alternative that supplement 

traditional citrus ingredients, 

delivering authentic tailored 

taste profiles while improving 

security of supply. 

INNOVATIVE TECHNOLOGIES 

FOR IMPROVED SUSTAINABLE 

SOLUTIONS 

Symrise leverages technologies for 

example distillation, extraction, selective 

enrichment technologies (SET Flavours), 

industrial and university partnerships, as 

well as sensory-guided analysis. This 

continuously evolves and develops its 

captive ingredients to create more 

sustainable citrus taste solutions. 

Also, it significantly contributes to 

the authentic aroma profile of the final 

product. Building on its comprehensive 

expertise in taste, Symrise offers versatile 

citrus taste solutions and tailors them to 

suit specific recipes across all applications. 

They cover beverages, baked goods, 

confectionery, dairy, and savoury dishes. 

Importantly, it also serves as a cushion 

against the volatile fluctuations inherent 

in agricultural crops, therefore offering 

a longer-term price stability. Moreover, the 

solutions are adaptable for a wide range 

of applications. 

“In a world where the price 

and availability of traditional 

citrus continue to fluctuate, 

Symrise's Citrus Taste 

Solutions offer a practical, 

sustainable, and economically 

sound alternative,” Hartfall 

concluded. “We are dedicating ourselves 

to support our customers, maintain their 

competitive edge while contributing to a 

more sustainable future for the food and 

beverage industry.” FBA 


BITING ISSUES 

Mintel Leap: 

New market 

intelligence AI 

helping brands 

answer strategic 

questions 

instantly 

Mintel has launched Mintel Leap, the new 

market intelligence AI seeking to change 

how businesses conduct research by 

answering their most complex questions 

instantly. The real magic is that Mintel Leap 

is a closed-loop, generative AI platform 

built exclusively on Mintel’s proprietary 

research and analyst expertise. With 

speed, quality and accuracy, Mintel Leap 

delivers research and recommendations 

on people, products and categories – vital 

for businesses looking to inform their 

innovation and marketing strategies. 

By quickly exploring Mintel's wide-ranging 

data and expert human analysis, Leap 

delivers succinct responses to brands’ 

everyday prompts such as: “Analyse 

the changing demographics of beauty 

e-commerce consumers and the impact on 

purchasing habits”; “Provide an analysis 

of the competitive financial services 

landscape”; or “What are current supply 

chain challenges in the foodservice 

industry and some potential solutions?” 

It is easy to use, allowing everyone from 

a junior strategist to a CMO can quickly 

understand a new category or shifting 

consumer trends, freeing their time to 

focus on more value-added work. 

Matt Nelson, Mintel CEO, said: “Mintel 

Leap is an AI game-changer. By utilising 

cutting-edge generative AI, billions of 

data points and years’ worth of Mintel’s 

unparallelled analyst expertise can now be 

discovered and summarised in seconds. 

“Our clients are beginning to leverage the 

power of AI to drive organisational efficiency; 

however, understanding how and where to 

incorporate AI into business practices isn’t 

always clear. With Mintel Leap’s closed-loop 

generative AI platform, we’ve eliminated 

information overload and supercharged our 

clients’ ability to get trusted, data-driven 

insights faster than ever, saving them 

valuable time. The implications for improved 

operational efficiency, product development 

and marketing strategy are genuinely 

unrivalled, enabling our clients to make 

informed decisions quickly and confidently.” 

Mintel client McKellen Ma, general manager 

of Ruder Finn China, said: “Mintel Leap 

has revolutionised our insights discovery 

process. Since incorporating Mintel Leap 

into our workflow, our team has experienced 

a significant boost in efficiency and 

effectiveness, and it’s lowered the barriers 

traditionally associated with navigating 

comprehensive Mintel insights. With 

Leap, we can quickly and easily pinpoint 

the information crucial to our projects. 

“What truly sets Mintel Leap apart is its 

seamless integration of AI technology. 

The speed at which Mintel has embraced 

and leveraged AI is commendable. 

Witnessing Mintel's commitment to 

staying at the forefront of technological 

advancements has been a source of 

great satisfaction for our team. We look 

forward to continued innovation and 

are excited about the possibilities Mintel 

Leap brings to the marketplace.” FBA 


BITING ISSUES 

Oatly launches 

two new oatmilk varieties 

Oatly has announced the nationwide 

launch of two new beverage innovations 

in the US: Unsweetened Oatmilk and 

Super Basic Oatmilk. Both products are 

formulated to check different nutritional 

boxes while still delivering the same Oatly 

taste with which consumers are familiar. 

Designed to enhance smoothies, coffee, 

cereals, recipes, and more, Unsweetened 

and Super Basic join a portfolio of Oatly’s 

oatmilks that includes the velocity oatmilk 

SKU in the US. 

THE NEW DUO 

Oatly Unsweetened Oatmilk features 

a brand-new oat base specially 

developed by the company to deliver 

0g of sugar. Oatly Unsweetened is a 

delightfully light and smooth beverage 

at just 40 calories per serving. 

Oatly Super Basic Oatmilk has just four 

ingredients: water, oats, sea salt, and citrus 

zest fibre, an upcycled byproduct of the 

juice industry that provides texturising 

and stabilisation capabilities. Oatly 

Super Basic thus offers an improved 

texture with a simpler formulation. 

“Launching these new innovations gives 

consumers even more choice as we continue 

to encourage the switch to oatmilk and drive 

Oatly’s ultimate mission,” said Leah Hoxie, 

SVP of Innovation, Oatly North America. 

“As oatmilk continues to move into the 

mainstream, now more than ever we see 

people unwilling to sacrifice great taste for 

dietary preferences – they're looking for 

both. Our US R&D team spent nearly a year 

perfecting both of these oatmilks to strike 

this balance and complement the rest of our 

portfolio. We’re confident these new products 

will live up to what people are looking for 

and we can’t wait for everyone to try them.” 

A SHIFT IN CONSUMER 

PREFERENCES 

Oatly Unsweetened and Super Basic build 

upon Oatly’s existing US lineup of nondairy 

milk alternatives, including Oatly 

Original, Full Fat, Low Fat, Chocolate, and 

Barista Edition oatmilks, all of which have 

the same creamy taste, frothy feel, and 

functionality as cow’s milk, while generally 

having a lower environmental impact. 

“At Oatly, we believe that products should 

serve both people and the planet well. With 

this in mind, changing the food system 

requires a mass shift away from dairy,” said 

Mike Messersmith, president of Oatly North 

America. “That’s why our new oatmilks 

were crafted to cater to different consumer 

preferences, like less calories, no sugar, or 

fewer ingredients. Ultimately, the biggest 

impact we can have as a business is to 

convert cow’s milk drinkers into oatmilk 

buyers. The introduction of Unsweetened and 

Super Basic continue to help us do that.” 

A recent Oatly flash poll on US consumer 

milk preferences illustrates interest in dairy 

milk is indeed waning and plant-based 

alternatives are increasingly preferred. 

More than half (54%) of Gen Z and almost 

half (49%) of Millennials polled prefer 

plant-based milk to cow’s milk. FBA 


BITING ISSUES 

Vegetarians 

dissatisfied 

with food 

product 

choices, 

research shows 

The number of vegetarians satisfied with 

the choice of food products available to 

them has suffered a dramatic decline, 

according to the findings of new research 

commissioned by Ingredient Communications. 

The online poll of 1,000 consumers in the USA 

and UK found that the net satisfaction rate 

among vegetarians was +8%. This was a 

significant fall from 2018, when the same 

survey recorded net satisfaction among 

vegetarians at +47%. 

In the US, net satisfaction among vegetarians 

has slumped from +38% in 2018 to 

-10% now, a negative swing of 48%. 

In the UK, meanwhile, net satisfaction 

among vegetarians has suffered a 

negative swing of 35%, from +55% in 

2018 to +20% in the latest survey. 

In stark contrast, net satisfaction among 

vegans has risen from +2% in 2018 to +17% 

today. Net satisfaction among US vegans 

now stands at -3%, versus -9% in 2018. 

Among UK vegans, net satisfaction is +25%, 

compared with +28% five years earlier. 

PLANT-BASED MORE APPEALING TO 

VEGANS 

The survey was conducted in Sep 2023 

by market research experts at SurveyGoo, 

who also asked respondents about their 

perceptions of specific plant-based 

products. The findings offer some possible 

clues as to why dissatisfaction levels 

among vegetarians are trending higher. 

Growing numbers of vegetarians are dissatisfied with the products available to them 

(Image: Stokkete via Shutterstock) 

When asked to rate how appealing they 

found plant-based meat products, 95% 

of vegan respondents said they looked 

tasty, compared with 56% of vegetarians. 

Meanwhile, 91% of vegans said they 

found alt-dairy products appealing, 

compared with 60% of vegetarians. 

Richard Clarke, managing director of 

Ingredient Communications, commented: 

“High levels of dissatisfaction and declining 

net satisfaction rates among vegetarians 

indicate a concerning trend that needs further 

scrutiny. Of particular interest is that fewer 

vegetarians find plant-based meat and 

dairy products appealing. This might help 

to explain why net satisfaction levels are 

so much lower among these consumers.” 

He added: “There are many benefits to a 

vegan lifestyle, and there are lots of great 

products out there to cater for the needs of 

vegans. But the question has to be asked: 

in the rush to go 100% plant-based, have 

brands and retailers neglected the needs 

of vegetarians, who are usually happy to 

eat dairy and egg ingredients? If so, are 

more hybrid products the answer?” 

He concluded: “In any case, the findings of 

our survey reinforce the golden rule of food 

manufacturing: that it’s essential to use the 

very best ingredients to deliver an excellent 

eating experience. The days have long gone 

when vegans and veggies were simply grateful 

to have something – anything – they could 

eat. They want and expect the best.” FBA 


INGREDIENTS 

How do you recognise good 

clinical trials on nutraceuticals? 

Clinical trials on nutraceutical products are increasingly widespread and 

their promotion is becoming a vital asset for achieving market success. 

However, not all clinical trials are created equal. With that in mind, what 

exactly are the factors that make a trial “good”? 

By Maja Orešnik, science and research director at PharmaLinea 

As pharma brands, such as STADA, Bayer, 

Haleon, and so forth, make their foray into 

nutraceuticals, the importance of clinical 

substantiation has increased rapidly – not 

only for ingredients but also the finished 

products. For example, Elevit, one of Bayer's 

globally present prenatal supplements, has 

several clinical studies completed on the 

finished formulation, thus cementing its 

position and deferring many competitors 

from entering the segment. In their recently 

released 2023 mid-year report, Haleon also 

stated they have activated a claim obtained 

from a clinical trial on Centrum Silver, their 

multivitamin for healthy ageing “across 

a number of markets, leading to doubledigit 

growth and market share gains in the 

multivitamin segment in the US and China”. 

At the same time, consumers are becoming 

more educated and proactive when deciding 

which nutraceutical products to buy. In 

a recent consumer survey, performed by 

FMCG Gurus, 82% of responders said 

they prefer products with clinically proven 

claims when deciding on immune health 

support products. According to another 

survey by FrieslandCampina, stress 

support supplement users have revealed 

a similar sentiment – 84% of them are 

willing to pay a higher price for products 

that have clinical proof of efficacy. 

However, for nutraceutical products 

specifically, there is still no set of rules 

that would determine the steps one 

should take when performing a clinical 

trial. Therefore, not all of these trials (and 

consequently the results obtained through 

them) are equally “good”. In that case, how 

do we distinguish the good from the rest? 

A general rule when performing a clinical 

trial on nutraceuticals would be to adhere to 

the same standards that the pharmaceutical 

industry follows when conducting studies, 

or to at least approach them as closely as 

possible. Taking that into account, there 

are several factors to be considered when 

determining the quality of a clinical trial. 

During study preparation, determining the 

statistical data that will be collected and 

choosing the right population will play the 

most important role. 

Firstly, statistics. A good clinical trial 

meticulously plans its statistics in advance 

– from sample sizes to anticipated effects. 

Sample size refers to the number of 

participants or observations included in 

a study, and it is used to draw inferences 

about the whole population. This precision 

is crucial for obtaining results that are not 

only relevant but also open to a meaningful 

interpretation. Furthermore, this can prevent 

numerous errors and biases throughout the 

research. The effects of nutraceutical products 

may also be subtle or more long term. Due 

to this, it is essential to have a large enough 

sample size to ensure that the study is able to 

detect any meaningful effects of the product. 

Turning our attention to the chosen 

population, it is crucial to recognise that food 

supplements are designed for everyday use, 

not for treating disease symptoms. A sick 

population is not suitable for nutraceutical use 

at all. In this stage of the study, it is imperative 

to find a population that can actually use 

the product and benefit from it Therefore, 

clinical studies on nutraceutical products 

should focus on individuals with a moderate 

deficiency or problem that does not require a 

drug intervention. A higher deficiency yields a 

faster result, which can make it less relevant 

in terms of everyday use for consumers 

who suffer from a moderate deficiency. 

When executing the study, adhering to study 

standards, such as good clinical practices 

(GCP), is crucial. GCP is an international 

ethical and scientific quality standard for 

designing, recording, and reporting trials 

that involve the participation of human 

subjects. In other words, it comprises of 

standards that a clinical study follows 

in its execution system, and is primarily 

intended for the field of pharmacy. With 

this practice, one ensures that everything 

is traceable, anticipated, and documented, 

and that the work is in the best interest of 

those involved. Safety and side effects are 

monitored, the product’s status is tracked, 

and all processes within are documented. 

Throughout the study, it is also important 

for things to be as thoroughly described as 

possible. These descriptions are necessary in 


order to know which methods were used in 

the study, and to have enough general data 

about what happened during the study so 

that one can replicate the study themselves. 

When it comes to sharing results, it is 

advisable to be in line with the CONSORT 

guidelines for reporting the results of clinical 

trials. The CONSORT statement is made 

up of a 25-item checklist that provides the 

author with a solid backbone around which 

to construct and present an RCT. It sets 

standards for the trial's design, analysis, and 

interpretation of the results. In practice, this 

means that when preparing an article, one 

can follow the checklist systematically and 

present outcomes in a clean, transparent, and 

complete manner. Optimal transparency and 

minimal risk of bias are also achieved when 

the source of funding and independence 

of the research team are clearly stated. In 

the end, both positive and negative aspects 

of the research should be highlighted. 

Throughout this process, there are 

several challenges one may encounter. 

As mentioned above, choosing the right 

population is extremely important for 

obtaining relevant results. However, accessing 

such a population can be difficult, especially 

in smaller markets. Sometimes, this means 

that it is necessary to investigate a large pool 

of people to reach those who match the study 

parameters. This impacts both the duration of 

the study and the costs of the trial as well. 

Sample size can also pose a challenge, 

especially in smaller markets. As previously 

mentioned, it must be calculated in advance 

for the findings to be correctly interpreted. 

The sample size is often too small because 

it includes a small group of people with 

a moderate deficiency that is available 

to us. As a result, the findings from such 

samples are not useful for generalising 

to the rest of the population. On the 

positive side, the measurement errors and 

biases can be easily controlled and can 

be easily identified in a smaller sample. 

One of the solutions for these issues can 

be performing clinical trials on larger 

markets or performing them on several 

markets simultaneously. A larger market 

enables access to a larger population, and 

this can increase the overall number of 

participants. Furthermore, when expanding 

to more markets, a higher population 

diversification is possible, which can lead 

to more representative results. A trial can 

be conducted in several markets at once by 

partnering with investigators in different 

countries or regions, or by using a centralised 

data management platform that can 

track participants across multiple sites. 

General digitisation of studies and their 

remote implementation can also overcome 

these challenges, since one is no longer 

dependent on the micro-location of the 

study centre for execution. There are several 

advantages to digitising and remotely 

implementing clinical trials. Firstly, it can 

make recruiting participants easier, as they 

can be enrolled from anywhere in the world. 

Secondly, it can improve the quality of data 

collection, as it can eliminate the need for 

handwritten forms and data entry errors. 

Moreover, it can reduce the cost of the 

trial, as it removes the need for travel and 

lodging for participants and investigators. 

In summary, recognising a good clinical trial 

on nutraceutical products involves a blend 

of statistical precision, thoughtful population 

selection, meticulous documentation, 

adherence to study standards, and 

transparency in reporting. As the world of 

food supplements evolves, these criteria 

become the cornerstone for building 

trust and credibility in the eyes of both 

consumers and industry experts. FBA 


A new approach to 

umami: Delivering 

the “fifth taste” the 

affordable way 

from Asian cuisine. However, growing 

numbers of food manufacturers in Asia 

are now seeking to reduce or remove MSG 

content, and there is a clear need for new 

approaches to create umami taste. 

HEALTH AND AFFORDABILITY: THE 

TWIN DRIVERS FOR GLUTAMATE 

REDUCTION 

While MSG is a familiar ingredient in Asian 

food products, there is a growing impetus to 

deliver umami in different ways. This is being 

driven by two broad concerns: cost and health. 

A “toolbox” strategy for umami taste creation 

can help food manufacturers in Asia find 

alternatives to MSG, and create healthier and 

more affordable products, according to IFF. 

Umami is an elusive character. Translated 

literally as the “essence of deliciousness”, it is 

the taste of amino acid glutamate sometimes 

defined as “the fifth taste”, and sometimes 

as a pleasant savoury flavour that is hard to 

pinpoint. Moreover, there are several aspects 

to the perception of umami, including the 

onset of its taste, its long-lastingness, and its 

impact on the performance 

of other flavouring 

ingredients added 

to food products. 

“What has 

increasingly 

become clearer 

now is that umami 

has long been a crucial component of a 

range of food dishes across the Asia-Pacific 

region,” said Jos Muilwijk, global innovation 

marketing lead for culinary and snacks 

at IFF. Umami can be derived from meat, 

mushrooms, salmon, soy or green tea. 

He further stated: “In recent years, of 

course, the main commercial source of 

umami has been monosodium glutamate 

(MSG) – the sodium salt in glutamic acid 

– of which China now is both the world’s 

largest consumer and producer.” 1 

The umami effect of MSG is enhanced 

by the addition of ribo-nucleotides – or 

I&Gs – found also in food ingredients 

“The cost of the ingredients necessary to 

produce glutamate have soared since the 

pandemic, as have the costs of yeast and other 

sources of savoury flavours such as yeast, 

onion and tomato powder,” said Muilwijk. 

Meanwhile, globally governments and 

regulators are taking tougher approaches, 

such as Turkey announcing MSG to be harmful 

and not to be used in food production, or 

MSG being banned in children food in 50 

European countries. Along with increasing 

numbers of health-focused consumers in 

Asia, Mintel also shared that in South East 

Asia, more than +177% new launches in 

seasoning and sauces were described with 

MSG reduction between 2019-2022. 

“This is a particular concern in the growing 

market for plant-based products, where a 

healthy positioning is often the key. These 

two very relevant market needs have 

accelerated activity in IFF's umami taste 

creation capabilities to enable our customers 

to respond successfully,” Muilwijk remarked 


INGREDIENTS 

NO MAGIC 

SOLUTION 

Unfortunately, 

there is no magic 

solution for either 

glutamate reduction 

or umami creation. 

Based on experience and 

the progress of science and 

technology, there have been improvements 

on the creation and production of a great 

chicken, tomato or strawberry flavour, 

but defining umami and delivering its 

capabilities are very different propositions. 

Furthermore, removing glutamate – especially 

if it features prominently in a formulation 

– can have a huge effect not just on the 

umami, but on the entire taste profile. 

Richard Cai, senior flavourist at IFF, explained 

that manufacturers looking for alternatives 

to MSG in the past had to turn to other 

ingredients containing glutamic acids, such 

as yeast and hydrolysed vegetable proteins. 

However, these do not deliver a clean taste, 

and there is no single ingredient that can 

reduce or replace the taste sensation of MSG. 

He shared: “The more IFF worked to 

overcome these challenges, and to produce 

highly concentrated umami taste solutions 

that would work for our customers, the 

more we realised that a highly sophisticated 

approach was required. Ultimately, what 

we created was a modular ‘umami toolbox’, 

with a wide range of solutions that can 

be deployed depending on the particular 

challenge. In doing so, we built on a wide 

range of existing IFF capabilities, including 

our flavour modulation technologies involving 

sodium reduction and our sugar reduction.” 

Cai further added: “With so much in our 

toolbox, we can achieve a virtually limitless 

number of different combinations. We’ll 

test thousands of different combinations to 

identify the right ratio and balance, taking 

a holistic approach that considers not just 

specific flavours, but also taste elements 

such as juiciness and savouriness.” 

food recipe. In other words, one requires 

an experienced technician with a wide 

range of taste solutions at their disposal. 

Cai revealed: “We wouldn’t have been 

able to create this taste ingredient toolbox 

without a huge amount of expertise. 

Our technology depends on a deep 

understanding of the biology of the taste 

receptors in the tongue – and how this 

knowledge is applied to screen potential 

ingredients – as well as the latest analytical 

and isolation techniques. We also draw 

heavily on the expertise of expert sensory 

panels, who are trained to evaluate taste. 

“Furthermore, consumer tastes aren’t 

set in stone. They don’t only vary from 

country to country, but they also change 

with time. Thus, to get it right, you need 

strong R&D infrastructure, flavour creation 

technology, and a deep understanding of 

consumer perceptions and market trends.” 

ONE SIZE DOES NOT FIT ALL 

Cai stresses on how throughout the process, 

customisation and flexibility are key. 

“First, there’s a huge variation between 

Asian markets and the kind of umami 

taste impact they want. In Indonesia, for 

example, consumers often like a lingering, 

lasting impact. In Vietnam, by contrast, they 

tend to be highly focused on the upfront 

impact, and to like the sweet element of 

umami. In China, they often want a more 

natural, meaty taste. And of course, the 

kind of product applications we’re working 

with vary a lot from country to country.” 

Second, all customers are different; it is not 

just about achieving great umami taste, but 

also the right umami taste for the product. 

“This depends on a strong working 

relationship – it requires strong collaboration 

where we do all the heavy lifting on the taste 

creation and validation, alongside a two-way 

dialogue with trust and transparency,” 

said Cai. 

achieve, which depends on the food recipe, 

the selling volume of this food product and 

the level of MSG that can be replaced.” 

The initial cost of switching to a reformulated 

recipe can be high; it might require a lot of 

resources, or a label change, or an ingredients 

list change, but this can pay dividends. 

“The key is the kinds of concentrations we can 

achieve with our very impactful Umami taste 

ingredients. The taste solutions we are able to 

create can be as much as 20 times stronger 

than MSG, and what’s more, we’re not using 

a lot of expensive commodity ingredients. In 

other words, we’re not just replacing MSG, but 

also other ingredients, like yeast. Then there 

are other relevant benefits too – for example, 

the potential for a cleaner label,” said Cai. 

THE FUTURE OF UMAMI 

As time goes on, the need for healthy, 

affordable, great-tasting food products, 

with labels that customers understand, 

will only grow. 

“The development of our toolbox has 

taught us how sophisticated umami 

solutions need to be, but also how much 

can be achieved with the right technology 

and expertise. But there’s also a need for 

further innovation to improve on what we 

have today. So, we’ll keep on improving 

our toolbox, and building on our expertise 

in areas like fermentation. By reflecting on 

the complexity of the ‘fifth taste’, creating 

and refining umami is therefore a neverending 

process,” concluded Muilwijk. FBA 

REFERENCES 

1 

Yu H, Wang R, Zhao Y, Song Y, Sui H, Wu Y, 

Miao H, Lyu B. Monosodium Glutamate Intake 

and Risk Assessment in China Nationwide, 

and a Comparative Analysis Worldwide. 

Nutrients. 2023 May 24;15(11):2444. doi: 

10.3390/nu15112444. PMID: 37299405; 

PMCID: PMC10255718. 

The key then is the synergy between 

solutions and technologies – and the knowhow 

to combine them and deliver exactly 

the right solution for a specific customer 

CONCENTRATION LEADS TO 

COST SAVINGS 

Muilwijk added: “We’re always upfront about 

the kind of cost savings manufacturers can

INGREDIENTS 

Cultivated Meat 2.0: A 

sustainable revolution in largescale 

seafood production 

Increasing threats to food system sustainability has amplified the need 

for cultivated meat as the next frontier in protein production. 

By Mihir Pershad, CEO of Umami Bioworks 

As our world grapples 

with a growing global 

population and 

demand for protein, 

the sustainability of our 

traditional food systems 

is being called into 

question. Long-established 

methods of protein production, 

such as ocean fishing and intensive 

aquaculture, face mounting challenges due to 

environmental issues like ocean warming and 

acidification. Simultaneously, the agricultural 

sector, with its substantial carbon footprint, 

plays a pivotal role in climate change. 

Our conventional food system faces many 

challenges beyond its environmental 

impacts. Depleting aquifers, shifting climate 

patterns, environmental degradation, thin 

profit margins, and growing reliance on 

subsidies (like fishing subsidies) underscore 

the need for change. The seafood sector, 

in particular, grapples with supply and 

price volatility amidst increasing scarcity, 

with our oceans substantially depleted 

compared to pre-industrial levels. Change 

is no longer an option; it is an imperative. 

However, despite the pressing need for a 

sustainable transformation, the agricultural 

sector has received disproportionately low 

investment relative to its contribution to 

global greenhouse gas emissions. Only 

4% of climate funding is directed towards 

agrifood systems, despite this sector being 

responsible for a third of global emissions. 

Furthermore, vital aspects of climate 

mitigation such as food loss, waste, and 

low-carbon diets receive less than 1% 

of climate funding. Likewise, just 10% of 

venture capital investments in agrifood 

tech go to climate-focused businesses. This 

disconnect between the urgency of the 

problem and available resources is alarming. 

CULTIVATED MEAT 1.0: A 

PROMISING START 

Over the past decade, the cultivated meat 

industry has seen significant growth. 

According to the Good Food Institute, there 

are 156 companies dedicated to producing 

cultivated meat and seafood, with a total 

of US$2.8bn invested in the sector as 

of 2022. These startups are changing 

protein production by creating sustainable 

meat and seafood using bioreactors 

instead of traditional farming methods. 

However, recent months have witnessed 

growing scepticism, and there are valid 

reasons behind it – despite millions 

of dollars poured into the industry, 

technical progress has been slower than 

anticipated. Scale-up timelines have been 

repeatedly adjusted, and production cost 

estimates have not yet reached parity with 

commodity meat, as many had hoped. 

Still, despite the prevailing narrative, the 

cultivated meat industry has reached an 

inflection point where the viability of the core 

technology has been validated. Cultivated 

food pioneers have produced meat and 

fish with comparable nutrition, flavour, and 

sensory attributes – all without the need 

to catch a single fish or slaughter a single 

cow, pig, or chicken. Yet, one critical hurdle 

remains elusive: achieving the level of 

commercial production scale and efficiency 

necessary to feed millions of people. 

As the initial excitement surrounding 

cultivated meat wanes with well-publicised 

achievements, some segments of the media 

have grown impatient with the industry, 

dismissing the concept as an overhyped, 

short-lived trend with no real future. 

However, this perspective overlooks the 

tangible progress made over the past decade 

and fails to grasp how novel technologies 

typically emerge in the market. With the 

right commercial strategies and pragmatic 

engineering approaches, the cultivated 

meat industry is poised for take-off. 

CULTIVATED MEAT 1.0: THE 

CHALLENGES 

Cultivated Meat 1.0 companies face several 

challenges that fuel concerns about their 

long-term business viability. The cost 

structure of cultivated products remains 

a hurdle, and unstructured cultivated 

meat products struggle to find a place 

in higher-value market segments. 

Sensory and nutritional concerns also linger. 

While lab-proven cultivated meat products 

have made advancements, they have largely 

not achieved nutritional parity with their 

traditional counterparts. Perception plays a 

role here, as some consumers view cultivated 

meat as having lower nutritional value or 

being inferior to conventional products. 


INGREDIENTS 

Furthermore, scalability is an obstacle. 

Processes that have shown promise in 

the laboratory demand massive scale 

to achieve positive economics and true 

commercialisation. Inefficient production 

processes necessitate high capital 

expenditures, leading to poor returns on 

invested capital. The transformation of 

the global meat and seafood industries 

requires hundreds of billions of dollars, 

yet current approaches do not offer a path 

to a bankable asset class or the ability to 

leverage existing industry infrastructure. 

These challenges are not unique to the 

cultivated meat industry. Innovation and 

structural change are time-consuming 

endeavours that demand a long-term 

perspective, patient capital, and genuine 

scientific progress. This is particularly true in 

the food industry, where entrenched supply 

chains, regulations, and consumer behaviour 

make change exceptionally challenging. It 

took over 40 years for the current consumer 

packaged goods (CPG) industrial complex 

to reach a steady state. Similarly, building 

an economically relevant organic food 

supply chain took more than two decades. 

As new entrants join the cultivated meat 

market, they must learn from the challenges 

faced by the first wave of companies. The 

notion that a startup, armed with venture 

capital funding, can swiftly build a technology 

platform, scale manufacturing, and secure 

consumer adoption within the typical VC fund 

cycle is unrealistic. Addressing technology 

challenges, establishing manufacturing 

capabilities, building a brand, and setting up 

distribution networks with limited resources 

is an immense undertaking. Consumers tend 

to trust established, reputable brands, making 

it difficult for newcomers to gain that trust. 

Moreover, the first wave of cultivated startups 

often viewed the traditional food industry 

as competitors rather than collaborators. 

generation Cultivated Meat 2.0, and it 

encompasses the following key principles: 

1. Compelling food experiences, not mimicry 

Cultivated Meat 2.0 companies do not 

seek to replicate existing foods precisely. 

Instead, they anchor their products to cultural 

touchpoints and desirable characteristics, 

delivering world-class experiences. While 

familiarity is crucial to adoption, products 

must offer unique value to attract consumers. 

2. TechBio platform, not integrated producer 

Rather than attempting to scale production 

globally in isolation, Cultivated Meat 2.0 

companies empower global producers to 

deliver locally-produced, delicious, and 

nutritious seafood via joint venture or 

licensing-and-supply models. This approach 

allows for more rapid scaling, reduces barriers 

to entry for incumbents, and enables a swift 

transition to more sustainable production. 

3. Rapid scale through automation 

and modular design 

Continuous biomanufacturing processes, 

automated and driven by machine learning, 

enhance production reliability and product 

quality while reducing costs. Modular 

design facilitates easy scalability and 

adaptability to varying production needs. 

4. Create a sustainable food system 

through transformation, not disruption 

Cultivated Meat 2.0 companies prioritise 

building brands that communicate quality, 

provenance, transparency, and sustainability 

to consumers. These brands can serve as 

the foundation for the success of the entire 

industry, gaining consumer trust and loyalty. 

5. Collaborative partnerships 

Collaboration is a cornerstone of success in 

the Cultivated Meat 2.0 era. Partnerships 

with technology companies and industry 

experts can multiply the impact on developing 

a comprehensive solution. Whether it 

involves developing cost-effective growth 

factors or leveraging 3D printing technology, 

strategic alliances can expedite progress. 

In this new era, large food companies play a 

pivotal role. Cultivated Meat 2.0 companies 

must engage these established players early 

on and align their success with the success of 

this category. The industry's transformation 

demands not only innovation but also the 

scale and distribution capabilities that these 

giants bring. Embracing close relationships 

with existing meat and fish industry leaders is 

not a compromise but a strategic necessity. 

A BRIGHTER, SUSTAINABLE FUTURE 

The challenges confronting our world, from 

climate change to the sustainability of our 

food systems, are formidable. However, the 

notion that the demise of cultivated meat 

is inevitable has been greatly exaggerated. 

Cultivated Meat 2.0 represents a new 

chapter in our quest to revolutionise protein 

production sustainably. By learning from 

the challenges faced by the pioneering 

companies and adopting a more collaborative, 

scalable, and tech-driven approach, we have 

the opportunity to create a sustainable and 

thriving future for the global food industry. 

Challenges will undoubtedly arise, but 

with the right vision and partnerships, we 

can overcome them and ensure a brighter, 

more sustainable future for all. FBA 

CULTIVATED MEAT 2.0: A NEW 

APPROACH 

Success for the latest entrants in the 

cultivated meat market hinges on 

embracing a new approach – one 

that builds upon the lessons learnt 

from pioneering cultivated meat 

companies. We call this new

INGREDIENTS 

Step into the future 

of healthy ageing 

supplementation with MSM 

No longer just a concern for the older generation, consumers of 

all ages are striving to lead a more active lifestyle, and proactively 

nurturing overall wellness. Lauren Eisen, senior marketing and 

business development manager at Balchem for minerals and 

nutrients, sheds light on this evolving landscape and 

explains how brands can innovate in this space 

with OptiMSM. 

As today's elderly population continues to grow, societal perspectives 

on ageing are evolving. Consumers are moving away from the idea of 

battling against the natural process of growing older and are embracing 

all stages of life instead. This is evidenced by the decline in Google 

searches for “anti-ageing” messages from 2004 to 2023, while terms 

such as “positive” and "well-ageing" remained relatively stable.* In the 

Asia-Pacific region, Singapore, Hong Kong, and the Philippines led the 

way with the highest number of searches for “well-ageing” messages, 

followed closely by Thailand.* As more consumers focus on prevention 

through active living and a balanced diet, there is a significant market 

opportunity for supplement manufacturers to create science-backed 

solutions that foster long-term strength, balance and mobility. 

INTRODUCING MSM: THE STAR PLAYER FOR HEALTHY 

AGEING 

For brands looking to cater to the desires and needs of consumers 

interested in active ageing, methylsulfonylmethane (MSM), a source 

of organic sulphur, is gaining increasing popularity especially when 

it comes to joint health formulations. This is because sulphur is 

a key component in the building blocks of joints and connective 

tissues, ensuring proper structure and function. This mineral carries 

out an essential role in the synthesis of amino acids necessary for 

the production of the antioxidant molecule glutathione,* managing 

oxidative stress in the body and therefore critical to overall joint health.* 

Providing cartilage with much-needed nutrients, supplementation with 

OptiMSM by Balchem has been shown to support joint and physical 

function. To expand their offering, brands can combine this solution 

with more common joint health and mobility ingredients such as 

glucosamine, chondroitin, and collagen boosting their effectiveness.

INGREDIENTS 

MAINTAINING MOBILITY 

OptiMSM is one of the highest 

quality and most tested forms of 

MSM on the market today, with its 

benefits demonstrated in numerous 

clinical studies. Among the latest 

developments in OptiMSM research 

is the study “Methylsulfonylmethane 

Improves Knee Quality of Life in 

Participants with Mild Knee Pain” 

– a randomised, double-blind, 

placebo-controlled trial that set 

out to evaluate the effects of oral 

consumption of MSM in relieving mild 

knee joint pain. The study included 

88 participants who consumed 2g 

of OptiMSM or a placebo daily for 

12 weeks. While previous trials 

involved patients diagnosed with 

osteoarthritis, this is the first carried 

out on healthy adults opening an 

opportunity for proactive consumers. 

The participants were evaluated at 

four, eight, and 12 weeks for pain 

and stiffness in the knees during 

daily life activities. At the end of the 

12 weeks, evaluations measured 

through the JKOM scoring system* 

showed significant reductions in 

mild knee pain and overall health 

condition in the MSM group compared 

to the placebo group. These findings 

have had significant impact on the 

industry as they highlight, for the 

first time, OptiMSM’s potential to be 

effective at just 2g per day, allowing 

for more flexibility in formulation 

and messaging on the pack. 

BEAUTY THAT STANDS THE 

TEST OF TIME 

Keeping active is just one piece of the 

puzzle when it comes to active ageing. 

For health-conscious consumers over 

55, beauty is also a top concern, with 

many seeking ways to prevent or delay 

noticeable aesthetic changes in the 

body, such as the increase of wrinkles 

or fine lines on the skin. As more 

people look for solutions to improve 

these signs of ageing, nutricosmetic 

ingredients are gaining relevance in 

the supplement space, since they 

support beauty while providing 

essential nutrients to the body.* 

well ageing. In this category, MSM 

has been identified as one of the 

nutraceutical ingredients to maintain 

the appearance, strength, and elasticity 

of the skin, which is powerful for those 

looking to innovate in this category. 

Sulphur helps our skin in two ways: 

it supports one of the body’s most 

critical antioxidant defence systems 

and defends us against oxidative 

stress and free radicals. Therefore, 

supplementation with OptiMSM 

provides the skin with the critical 

nutrition it needs to stay healthy, 

delivering multiple benefits – from 

reducing the appearance of fine 

lines and wrinkles* to improving skin 

texture and firmness.* Moreover, 

as a vegan, bioavailable supply of 

dietary sulphur, OptiMSM offers 

brands an opportunity to tap into 

the clean beauty trend, gaining the 

loyalty of people increasingly seeking 

out ingredients free from fragrance, 

which are also vegan and non-GMO. 

Coming to the forefront 

are “Beauty from 

within” products, 

with 92% of 

consumers affirming 

that an insideout 

approach that 

incorporates vitamins, other 

supplements and healthy 

eating is necessary to 

fight the ageing process.* 

When we think about skin 

health nutrition, for example, 

micronutrients are key to 

bolstering skin homeostasis and 

With today’s consumers looking to 

minimise the number of products that 

they use, it is key for brands looking 

to innovate in this space to maximise 

the benefits delivered and keep prices 

down. As a multi-functional ingredient, 

OptiMSM can help manufacturers 

formulate new functional solutions 

to proactively manage healthy 

ageing and holistic well-being, 

targeting hair, skin and joint health, 

as well as exercise recovery. FBA 

* References are available on request. 


INGREDIENTS 

The rise of the adventurous 

consumer 

A desire for unique experiences has compelled 

consumers to seek exciting products that 

tantalise their tastebuds. Christian Philippsen, 

managing director of BENEO, Asia-Pacific, 

sheds light on striking the balance between 

novelty and other important factors. 

The Asia Pacific F&B industry is ever evolving, 

and this year will be no different. In 2024, 

there will be a host of new food trends to 

look forward to – including the anticipated 

rise of the adventurous consumer. According 

to Mintel, “amid ongoing uncertainty and 

anxiety, consumers will seek experiential food 

and drink that is enjoyable, fuels productivity 

and transports them to new realms.” 1 

The need for all this adventure is propelled 

by various factors. One global study found 

that seven in 10 consumers have a desire 

to experience interesting textures, to be 

surprised in some way. 2 Zooming into 

the Asia-Pacific region, it was found that 

countries such as the Philippines have 

almost eight in 10 consumers saying 

that eating and drinking is the main way 

they connect with family and friends. 3 

This connection can be further fuelled by 

novel, adventurous food choices that bring 

variety to the table and increase connectivity 

amongst different generations due to 

common experienced new taste sensations. 

However, despite the enthusiasm for 

embarking on this adventurous food journey, 

consumers also emphasised the need for a 

delicate balance between taste, price, health, 

and sustainability. They are looking for food 

products that not only excite, but also meet 

their nutritional, economic and social needs. 

In response to this emerging trend, food 

manufacturers are looking towards sectors 

such as the plant-based industry to captivate 

the adventurous consumer. Plant-based 

products are well-positioned to meet this

INGREDIENTS 

growing consumer demand. The plant-based 

sector holds enormous growth potential, 

especially as consumers increasingly 

embrace new culinary experiences, and 

demand more innovative, unique foods. 

However, in a landscape where the novelty 

of plant-based meat patties has waned, 

food manufacturers face the challenge of 

elevating their offerings to keep consumers 

engaged and returning for more. 

of plant-based cocoa bars, providing a nice 

flavour, good snap, smooth mouthfeel, and 

excellent melting behaviour. Rice ingredients 

are also a viable solution to the demand 

for clean-label products. In fact, rice starch 

and rice flour score highly in this context as 

consumers perceive them as a natural and 

familiar cupboard ingredient, with 61% and 

71% of consumers worldwide regarding rice 

starch and rice flour as natural respectively. 5 

SATISFYING PALATES AND 

ENHANCING TEXTURES OF PLANT- 

BASED PRODUCTS 

To pave the way for a new plant-based future, 

manufacturers must prioritise taste, texture, 

and indulgence. Taste stands out as a critical 

component of plant-based success, and 

advancements such as BeneoPro W-Tex, a 

textured wheat protein, allows manufacturers 

to craft a diverse range of flavours. This 

flexible meat substitute can also be infused 

with a variety of tastes, herbs, and spices. 

Moreover, consumers are seeking plantbased 

alternatives that mimic the textures 

of popular, everyday foods. For instance, 

BeneoPro W-Tex can be utilised in a wide 

range of applications, especially products with 

meat analogues such as sausages, Thai basil 

pork, and even xiao long bao. With a protein 

content of at least 65% (on dry matter) 

and a unique alveolar structure, it facilitates 

the development of a juicy-like texture. 

BOOSTING THE FEEL-GOOD FACTOR 

Indulgence will also be key in satisfying 

the adventurous consumer this year. A 

recent study found that product packaging 

should steer clear of mentioning the words 

alternative and substitute as they may evoke 

feelings of sacrifice. 4 Instead, careful wording 

that underscores the indulgent and gratifying 

nature of plant-based products enhances 

their appeal to the adventurous consumer. 

Ingredients such as rice, a popular Asian 

staple, can play a crucial role in creating 

guilt-free sweet treats. BENEO’s portfolio 

of speciality rice ingredients, including dried 

rice syrup, flour, and starch blends offers 

a versatile solution that can take indulgent 

treats to the next level. For example, milk 

powder replacement, with its light colour 

and neutral taste, can be used in dairy-free 

chocolate. It also enables the development 

Taste, texture, and indulgence will continue 

to play a pivotal role in plant-based goods in 

2024. As we step into the new year, the time 

is right for food manufacturers to leverage 

ingredients made from rice and textured 

wheat protein to develop unexpected, tasty 

products that will enable the plant-based 

sector to reach new heights. With a broad 

variety of plant-based ingredients available, 

BENEO provides a feasible approach to 

create exciting, unique, and affordable 

products that live up to the demands 

of the adventurous consumer. FBA 

REFERENCES 

1 

Mintel 

2 

Innova Consumer Survey 2020 (average of 

10 countries) 

3 

Mintel Insights 2022 Global Consumer 

Trends: South APAC; Philippines: 1,000 

internet users aged 18+ 

4 

FMCG Gurus 

5 

Health Focus International 2018

Plant-based protein at a 

crossroads, where to next? 

Despite a promising start, plant-based brands are facing troubles in 

maintaining a keen and consistent consumer base. Mario Braz de Matos, 

co-founder and managing partner at Flying Fish Lab, elaborates on why, 

and how these brands can distinguish themselves in the road ahead. 

The 21st century witnessed a boost in the 

search for alternative food sources, one 

of which is plant-based protein. It was 

once a dazzling newcomer welcomed with 

excitement from consumers, notably with 

the likes of the Beyond Burger, or Impossible 

Burger included in fast food chains’ menus. 

Consumers were curious about its taste, 

while recent vegetarians and vegans found 

it more feasible as a protein option. 

Asia, known for a variety of plant-based 

diets oweing to its large Buddhist population, 

as well as many products made out of soy 

and wheat gluten such as tempeh or seitan, 

has always had greater relevance in the 

plant-based protein market. The region’s 

investment in the plant-based protein 

industry reached a total funded capital of 

US$372m in 2022. Meanwhile, the US saw 

exponential growth within the alternativeto-meat 

sector with billions in valuation, 

largely as a result of big players like Beyond 

Meat’s victorious public entry in 2019. 

These numbers were indicators of a brighter 

outlook for the sector. Yet, fast forward to 

the end of 2023 and plant-based protein 

brands are finding themselves at a juncture. 

The overwhelming rage for fake meat 

stopped growing as soaring global inflation 

and rising living costs changed consumers’ 

priorities and preferences. An example 

of this dichotomy is the stark contrast 

between the first bullish market gains 

and the recent struggles of Beyond Meat, 

reporting a 30% drop in sales after its hype. 

While the industry is projected to be valued 

at over $19bn in 2028 globally, its swift initial 

up and down has created some scepticism 

among stakeholders. The question now is 

whether this downturn is a temporary blip 

or indicative of a more systemic issue. As 

stakeholders and investors watch closely, 

the plant-based protein industry stands at 

a crossroads, with its subsequent direction 

holding big implications for its future. 

ADOPTING MEAT ALTERNATIVES 

Dating back to the 80s in the West thanks to 

influences from Asian cuisine and diets, plantbased 

protein foods were a niche segment for 

a long time, mostly sought out by a majority of 

those with vegetarian and vegan diets. In its 

early days, some brand names like Nutrition 

& Santé in France or Quorn, more than a 

decade later in the UK, successfully introduced 

audiences to plant-based foods. As time 

progressed, the demand for these alternative 

food options surged, attracting even 

omnivores in search of meat-like options. 

A surging interest in meat substitutes was 

a clear reflection of consumers’ changing 

priorities: the environment as well as their 

health. Heightened awareness of climate 

change and the pandemic's repercussions 

has led to a more conscious approach to 

personal well-being and ecological health. 

In response, the industry has promoted 

plant-based options not merely as healthier 

dietary choices but also as a means for 

consumers to positively impact the planet. 

However, while these sentiments 

kickstarted the industry’s growth, it has 

faced challenges in sustaining momentum, 

lagging behind other sectors once its peak 

moment passed and struggling to sustain 

growth momentum in recent times. 

REPLACING OR REINVENTING 

The growing popularity of plant-based 

protein among consumers is attributable to 

several factors. Its easy availability is a key 

attraction, but the ethical considerations 

it presents, particularly in light of climate 

change concerns, have effectively boosted 

the market position of plant-based proteins. 


INGREDIENTS 

So why is it struggling to sustain 

growth? One reason is that many 

consumers are still reluctant to try the 

alternative options. Consumers are 

still sceptical of it taste and quality, 

with concerns about the nutritional 

value and the heavily processed 

nature of these proteins in comparison 

to their traditional counterparts. 

Another critical aspect is the cost. 

Beyond Meat’s case indicates the 

importance of aligning product pricing 

with quality. Consumers are becoming 

more selective with their spending 

habits, rejecting products where the 

price does not match the value. Their 

challenges highlighted the risks of 

overpromising and underdelivering, 

exposing the complexity of demands 

in the meat alternative sector. 

Given the high expectations of 

consumers, meat wannabes try 

to emulate, even down to artificial 

“blood”, in order to match the taste 

and texture of traditional animal 

proteins. If the authentic essence of 

meat is the benchmark for consumers, 

then plant-based alternatives might 

not meet expectations, because the 

best you can ever be is limited by the 

authenticity of “the real thing”. This 

approach would essentially restrict 

its potential to only equalling meat's 

taste. This self-imposed limitation 

hinders the category’s ability to 

offer an additional food choice to 

consumers, which has value in itself. 

The category might need to reinvent 

its approach to the market in order 

to change the consumer perceptions 

and, with it, the market dynamics. 

EMBRACING THE NICHE 

At this stage, the fundamental issue 

of plant-based protein products 

seems to be their attempt to imitate 

both the qualities and imperfections 

of traditional meat. The diminishing 

enthusiasm from consumers towards 

this strategy suggests that the 

sector might need to shift its focus. 

Rather than continuing as a mere 

alternative, it may be more beneficial 

for it to cultivate and celebrate 

its distinct characteristics. 

This concept is paralleled in 

other food categories, where 

certain factors are not the sole 

determinants of success. Take ice 

cream, for instance. Its popularity 

endures because ice cream offers 

more than just flavour; it brings 

a mix of colour, enjoyment, and 

variety, enhancing people’s lives 

with pleasure beyond just taste. 

Some meat substitute brands have 

already made changes to their strategy 

to drivers of food trends. Wamame, 

known for its high-end alternative 

protein products, is steering towards 

fine dining – an arena that is making 

waves around the world because 

of the unique sentiment it brings 

to experience-seeking customers. 

They successfully carved out a niche 

and pivoted towards fine dining to 

not just reach a new demographic 

but redefine the product itself. 

This transition also speaks volumes 

about the industry's understanding 

of market and consumer sentiments. 

In a space growing increasingly 

crowded, differentiation is key. 

Targeting the more niche and tailored 

sectors can set these plant-based 

products apart and place them 

on top of culinary innovation. 

GOING BEYOND AND ABOVE 

I witnessed firsthand the downfall 

of Unilever in its attempt to market 

margarine products as “butter 

substitutes”. Bound by the category’s 

conventional notion, Unilever 

eventually failed and sold off the 

portfolio. However, the company 

that took over, Upfield, made it a 

success. Why? Simply because 

Upfield was not constrained by these 

conventions, breaking out of them 

and creating its own identity – a 

plant-based spread. This illustrates 

what happens when a disruptive idea 

is restricted by the very conventions 

of the category it aims to innovate. 

In a world where people value 

authenticity more than ever, following 

an already-existing path and trying to 

become something that it is not can 

be detrimental. For meat wannabes, 

it could only be seen merely as 

shadows of the real thing if they label 

themselves as substitutes. Plantbased 

protein is at a crucial juncture 

where it must transition beyond an 

alternative to meat. It is essential 

to capitalise on the consumer's 

perpetual desire for diverse culinary 

experiences, transforming plantbased 

options into an exciting culinary 

journey that stands on its merit. 

Although the sector has yet to fully 

meet initial expectations, there remains 

a wealth of unexplored potential. 

This presents a golden opportunity 

for innovative leaders to redefine 

the value of plant-based protein, 

heralding a promising and palatably 

pleasing future for this category. FBA 


ON THE TABLE 

Food processing: A year in review 

and the future ahead 

Food & Beverage Asia speaks to Nigel Wong, head of market support 

centre at Mettler-Toledo, Asia Pacific, as he shares insights and 

perspectives shaping the food and beverage processing industry in 2023 

– the progress been made in the APAC region over the past year, as well 

as emerging trends and what lies ahead in 2024. 

By Agatha Wong 

and solutions in order to safeguard 

the continuing resilience and 

security of our global food system. 

Automation, in particular, has emerged 

as a top contender, especially when 

it comes to handling the rising 

cost of labour and production. 

The screen 

of the M30 

R-series 

Wong shared: “In 2023, there was a 

notable industry-wide shift towards 

automation in food manufacturing. 

Both global players and local SMEs 

sought solutions promising consistent 

quality, improved productivity and cost 

savings. For Mettler-Toledo, South 

East Asia saw significant milestones, 

including the software upgrade for our 

M30 R-Series metal detection systems. 

2023 was a year of remarkable 

growth for the food and beverage 

industry, expanding from $6,729.54 

billion in 2022 to $7,221.73 billion 

in 2023, as well as a strong CAGR 

of 7.3%. These trends, according 

to the Food And Beverages Global 

Market Report 2023, were impressive 

considering the continuing conflict 

between Ukraine and Russia, 

which has disrupted the short-term 

recovery of the global economy from 

the COVID-19 pandemic. Rising 

commodity prices and supply chain 

disruptions, leading to inflation 

across goods and services, are the 

key issues faced by manufacturers. 

This, alongside increasingly volatile 

climate conditions, have prompted 

food and beverage producers to tap 

into the latest digital advancements 

“This upgrade, featuring the SENSE 

software, enhanced contaminant 

detection of ferrous, non-ferrous 

metals and stainless steels. In 

addition, it also addressed global 

food safety regulations, offering 

future-proof benefits through 

seamless integration with ProdX 

data management software.” 

This observation stands true even 

for the Asia-Pacific region, as 

producers overcome their reluctance to 

automated solutions in a bid for more 

efficient and productive processes. 


Sesame bars on 

a production line, 

supported by the 

X2 series 

“APAC's progress in the past year 

has been commendable, driven 

by an emphasis on automation 

and technology adoption in food 

manufacturing. A noteworthy example 

is the launch of our X2 Series x-ray 

inspection systems, contributing 

significantly to product safety.” 

As APAC emerges as a leading 

player in the food system, enhancing 

processes on the manufacturing 

floor would be key – in terms of both 

establishing greater safety for workers 

and consumers, as well as improving 

efficiencies. Designed for accessibility, 

Wong elaborated, the X2 series 

empowers food manufacturers with 

durable software and outstanding 

reliability. Its intelligent design 

enhances brand protection, helps with 

product safety compliance and boosts 

overall productivity, marking a positive 

stride in the region's advancement. 

However, tackling market volatility will 

not be sufficient for food producers; as 

mentioned, erratic climate conditions 

have also exerted considerable strain 

on the food system – and with that, 

sustainable solutions are also top 

of mind for many manufacturers 

as well. Wong elaborated: 

“Looking into 2024, the trend towards 

automation and the adoption of AI and 

cybersecurity solutions is anticipated 

to continue shaping the food and 

beverage processing industry. Beyond 

efficiency and quality assurance, 

there is a growing emphasis on 

sustainability. Manufacturers are 

recognising the broader impact of 

these technologies on waste reduction, 

resource optimisation and meeting 

evolving environmental standards. 

“These trends are evolving from 

optional upgrades to integral 

components for responsible and 

future-ready operations, and they are 

poised to become pivotal in defining 

the industry's progressive trajectory.” 

Nevertheless, the global food system 

and its most important players will 

continue to deliver positive changes in 

light of persisting challenges, and with 

that, APAC, as a booming economy 

with much to offer, will be able to 

prove its mettle on the international 

stage – not just in terms of delivering 

lower costs but also participating in 

the global agenda on sustainability. 

Wong concluded: “Anticipating 

exciting developments in processing 

and packaging, I see APAC playing 

a crucial role. Manufacturers in the 

region, known for adaptability and 

innovation, will lead in adopting 

solutions enhancing efficiency, reducing 

costs and prioritising sustainability. 

As consumer preferences shift 

towards eco-friendly packaging and 

responsible manufacturing, APAC's 

influence will extend beyond regional 

borders, contributing significantly 

to a more sustainable and efficient 

future for the entire global food 

and beverage industry.” FBA 


ON THE TABLE 

Chase the rainbow: 

GNT taps into Gen Z for the 

future of colour 

While one might not find a pot of gold at the end of a rainbow, there is a 

world of opportunities to be discovered in choosing the perfect colour to 

exemplify the goodness that a product has to offer. Agatha Wong finds 

out how pop culture and social media can provide more than a drop of 

inspiration for the next colour trends in the industry. 

In line with wellness trends and surging 

consumer awareness on brand activism, 

GNT has identified colour trends which have 

caught the eye and fancy of customers, 

with Gen Z leading the way for bold and 

brilliant palettes that complement their 

support for impactful initiatives. 

Drawing upon semiotics, social media, fashion 

trends, and pop culture to define the colours at 

the forefront of the industry, the Colour Futures 

guide (the first of many to come) features a 

kaleidoscopic array of “insights and inspiration 

for food [and] drink futures”, Spanning across 

128 pages, the book defines, as its key theme, 

“Healthy Hedonism”, and how Gen Z as a 

disruptive demographic is paving the way for 

kind, considered, and nourishing lifestyles. 

From cover to cover, the volume taps into how 

this emerging demographic is tapping into 

positive, radical change as part of their ethos 

on well-being, and the ways it can inform food 

producers through the use of vibrant colours 

to spread their message of environmental 

consciousness, transparency, and health. 

“These young consumers are hugely passionate 

about sustainability and want natural, healthy 

products with clean labels. At the same time, 

it’s also a very creative generation and many 

of them are seeking out food and drink with 

exciting colour combinations that can make a 

real impact on social media,” shared Maartje 

Hendrickx, market development manager at GNT. 

“It’s a trend we’re very excited by because 

it fits perfectly with our plant-based, 

sustainable EXBERRY colours. We create 

EXBERRY Colouring Foods from edible 

fruits, vegetables, and plants using physical 

processing methods such as chopping and 

boiling. This means they support clean labels 

but they can also be used to deliver a full 

spectrum of vibrant shades in food and drink.” 

The Colour Futures guide is divided into 

three colour directions influenced by the 

trends and analyses conducted by GNT: Soft 

Play Pastels, which tap into soft, luminous, 

tone-on-tone hues; Altered States, which 

play with ombre, diffused shades; and 

Riotous Joy, which incorporate clashing, 

saturated colours. These directions bring 

together the company’s expertise in natural 

colours and the demand for “futuristic 

brights and daring combinations”. 

“We believe a one-size-fits-all approach to 

colour is outdated in the modern market. 

Some brands will find that certain muted, 

earthy, and neutral colours are the best option 

when creating products to appeal to their 

specific target consumers. Today, though, 

consumers don’t need to see earthy hues to 

know that food and drink is natural because 

it’s possible to achieve vibrant shades with 

plant-based colours,” elaborated Hendrickx. 

“The colour directions we highlighted as 

part of Healthy Hedonism are designed to 


ON THE TABLE 

connect with the new wave of consumers 

who want attention-grabbing shades. 

Mental wellbeing has become a key focus 

and bright colours can spark joy and help 

create moments of blissful escapism.” 

These vibrant palettes are highly compatible 

with current consumer demand for healthier 

ingredients. By making use of their bright, 

naturally-occurring colours, manufacturers 

can yield the simultaneous result of drawing 

attention to their products and signal the 

wellness-supporting attributes within: 

“Some brands are also using colourful 

fruits, vegetables, and plants as hero 

ingredients in natural food and drink, such 

as blue spirulina smoothies and purple 

ube crackers. The vibrant colours not only 

create a striking impression but also provide 

a visual signal of their natural goodness. 

For products such as trail mix or vegetable 

chips, manufacturers can also use a 

combination of natural shades and flavours 

to tap into the new colour directions.” 

A GOLDEN OPPORTUNITY 

GNT was present at Fi Asia Thailand in 2023 

to showcase their natural colour solutions. 

For the company, their presence at the 

trade show was part of a continuing effort 

to share with producers on the benefits of 

natural colours, and how GNT can provide, 

through their years of experience and 

expertise, the right solutions for them. This 

is in line with the growing trend of clean 

labels in Asia-Pacific, as consumers in the 

region are becoming more discerning about 

the ingredients in food they eat – including 

colours and from where they are sourced. 

“We have observed that companies in 

APAC are making the switch from synthetic 

colours towards natural colours, and we were 

present onsite to explain our products. As 

we have been in the industry for over fifty 

years, we were able to provide technical 

information by combining our knowledge of 

market trends, consumer demands, and how 

best to meet them through our expertise. 

“Ten years ago, when we first came here, 

producers were unwilling to make the 

switch to natural colours as synthetic 

colours were cheaper. But with a growing 

emphasis on healthier products, we hope 

to educate producers that an alternative 

exists through our Colouring Foods.” 

Hendrickx also highlighted a survey 

conducted by FMCG Gurus in 2022, which 

showed that 59% of APAC consumers 

like to have food with bright and intense 

colours, compared to just 30% in Europe. 

Bearing that in mind, there is space for 

natural colours here – even with the hotter 

and more humid conditions in Asia-Pacific: 

“Our EXBERRY portfolio can deliver bright 

shades from across the whole rainbow, so we 

have options that will work for every market. 

This also applies to product formats. We offer 

our concentrates as liquids and powders 

as well as a range of specialist formats for 

certain applications that create particular 

challenges,” offered Hendrickx. “In Europe, 

we usually supply liquids, which tend to have 

a shelf life of around nine months to a year 

if stored in a regular fridge. Customers in 

Asia-Pacific often have to contend with very 

hot and humid conditions, though, so there’s 

greater demand for our powders there as they 

can be safely stored at ambient temperatures. 

They’re also cheaper to ship than liquids, 

which is another important advantage.” 

Likewise, Hendrickx was also keen to 

note that despite the cost disparities 

between natural and synthetic colours, 

the growing awareness for clean labels, as 

well as the general decrease of cost-in-use 

for plant-based colours, the long-term 

benefits to be reaped far exceed any 

perceivable costs in the short term. 

“While synthetic colours have always been 

the cheaper option, the cost-in-use for 

plant-based colours has fallen dramatically 

over the years. For example, if the cost of 

using a natural colour in a ready-to-drink 

beverage is calculated in US dollars, the 

manufacturer might be looking at a cost 

increase of no more than a couple of cents 

per case. Cost-in-use does vary but is 

typically acceptable to customers, particularly 

as clean-label colours can help drive sales 

and maintain brand loyalty and trust.” 

THE DAZZLING FUTURE AHEAD 

Altogether, the future of natural colours 

looks brilliant indeed – riding on the waves 

of trends established by a new generation 

of consumers seeking fresh, exciting 

experiences that leave a genuine impact 

on society and the planet, the food and 

beverage industry can definitely adopt these 

ideas and colour inspirations in their product 

design, leaving behind a vivid impression. 

As for the Colour Futures guide, Hendrickx 

revealed that a second volume is 

well underway, slated for 

publishing in early 2024. 

Combining yet again 

meaningful insights 

into consumer 

behaviour and 

colour analyses, 

the book 

promises to be a 

supportive guide 

to the understanding 

the latest trends 

and how they can be 

incorporated into their products. 

“We’re now working on the second edition 

of our Colour Futures guide, which is due to 

be published at the beginning of next year. 

It’s going to offer manufacturers insights 

into the evolving trend toward conscious 

consumption and appreciation for the natural 

world. It will also highlight some new colour 

directions, which illuminate key themes in 

how brands are using particular palettes and 

colour combinations in food and drink.” FBA 


ON THE TABLE 

An outlook on the 

soy industry in 

South East Asia 

From its origins in ancient China 

as a domestic crop, to its eventual 

spread and use in cuisines all over 

world, ranging from miso paste, 

to tofu, and tempeh, the humble 

soybean now wears another hat 

– that of a sustainable protein 

source for the world’s changing 

nutritional needs. Timothy Loh, 

regional director of South East Asia 

and Oceania for the US Soybean 

Export Council (USSEC), shares 

with Food & Beverage Asia more on 

the US soybean industry, and how 

it can serve the demands of the 

ASEAN food and beverage sector. 

To begin with, could you share with us more about 

the US soybean industry and how it has served 

South East Asia’s demand for this commodity thus 

far? How the soybean industry in SEA been affected 

by the demand for plant-based products and its 

sources, such as peas, nuts, chickpeas, etc? 

Loh: South East Asia is anticipated to remain one 

of the world's fastest growing regions in terms 

of consumption, fueled by a young workforce, an 

expanding middle class, and rising incomes which 

play a significant role in contributing to the region’s 

economic growth. These dynamics are driving an 

increased demand for high-quality protein sources, 

with soy products being a prime choice. Moreover, 

the shift towards plant-based dietary preferences 

further boosts the demand for soy-based products. 

Soy is the US’ number one food and agricultural export 

and offers an affordable and sustainable source of 

nutrition to support the health and wellbeing of South East 

Asia's growing population. The US soybean industry has 

played a vital role in enhancing the region’s agricultural 

sector over the past few decades. This partnership with 

USSEC has involved the sharing of trade and technical 

knowledge, as well as expertise, aimed at supporting the 

growth of the region’s food, feed, and livestock industries. 

Moreover, USSEC has simultaneously promoted US 

soybeans as a trusted and sustainable source of nutrition. 

Given the anticipated increase in demand for US 

soybeans in the region, the enduring commitment and 

longstanding partnership of US growers with South East 

Asia, marked by decades of investment and support in the 

region's growth and prosperity, are poised to continue. 

What are the most pressing challenges facing 

the US soybean industry? At the same time, 

how will the US soybean supply outlook in 

the coming months affect the region? 

Loh: Overall, the global soybean industry has faced 

challenges influenced by the growing impact of 

climate change and the urgent need for sustainable 

development. The US soybean industry has 

addressed this through technological advancements 

to meet current agricultural demands. 

Technology plays a pivotal role in empowering the US 

soybean industry, enhancing productivity, improving 

resource management, and fostering sustainable 

practices. Precision agriculture, for instance, enables 

more efficient and environmentally conscious 

farming methods, optimising resource usage such 

as water, fertilisers, and pesticides. This increases 

yields and reduces the environmental footprint 

of agriculture, contributing to sustainability.

ON THE TABLE 

In the US, the application of technology 

enables real-time monitoring and datadriven 

decision-making, which are 

essential in adapting to the challenges 

posed by climate change. It facilitates 

early detection of climate-related threats, 

helping farmers take proactive measures 

to protect their crops and livelihoods. 

US farmers are growing more US 

soybeans per acre while using fewer 

resources, ensuring a steady and reliable 

supply of soybeans globally. This will 

contribute significantly to meeting the 

region's demand for safe, sustainable, 

and high-quality agricultural products. 

With food security being an issue in South 

East Asia, how does the USSEC work 

together with the private and public sector 

to create more resilient food systems? 

Loh: USSEC supports the global food 

system through its multifaceted efforts and 

initiatives. The organisation has longstanding 

partnerships with public and private sectors 

with South East Asia, spanning over four 

decades. It has also continued to develop 

the region’s agricultural sector by sharing 

valuable trade and technical knowledge 

and expertise. In addition, USSEC takes 

a collaborative approach by actively 

engaging with industry stakeholders as 

well as engaging in knowledge sharing and 

networking; it also helps to disseminate the 

latest agricultural trends and practices to 

stakeholders, thus contributing to the global 

food system's resilience and sustainability, as 

demonstrated at events like the Agricultural 

Cooperators Conference in Da Nang, Vietnam. 

products. Recognised for its eco-friendly 

practices, Tempe Afaki is a frontrunner in 

sustainable tempeh production, aligning 

with USSEC's aim to promote plantbased, 

sustainable protein sources. 

In summary, USSEC's active involvement 

in Vietnam and the region's agricultural 

sector, promoting sustainable agriculture 

practices, and its efforts to facilitate 

knowledge sharing among stakeholders 

aim to support and promote a more resilient 

and sustainable global food system. 

Given Asia’s familiarity with soy-based 

products, how can food producers find 

new ways to generate consumer interest? 

Similarly, how does Asia’s diverse 

culinary landscape provide business 

opportunities for food producers? 

Loh: Asia's familiarity with soy food and 

beverages as well as soy-based foods offers 

an exciting backdrop for food producers to 

explore novel ways to capture consumer 

interest while embracing the region's 

diverse culinary traditions. Through strategic 

collaborations, such as the partnership 

with the World Association of Master 

Chef (Vietnam chapter), Janbee, Vinasoy, 

and Hutech University, USSEC effectively 

promoted US soybeans and highlighted its 

health benefits among culinary students. 

This initiative not only raised awareness 

but also encouraged innovative soybased 

food applications and recipes. 

This engagement underscores the adaptability 

of soy-based products within Asia's varied 

culinary landscape. By leveraging this 

diversity, soy food producers can craft a fusion 

of traditional and contemporary soy food and 

beverages that meet consumer demand. 

Lastly, what are your hopes and visions 

for the industry as we embark on the 

coming year? 

As we look ahead to the coming year, we 

want to continue helping the region’s soy 

food industry to develop while making sure 

that the industry is resilient and sustainable. 

USSEC remains dedicated to the primary 

goal of differentiating US soybeans through 

its superior value, quality and consistency. 

Our focus remains on elevating its preference 

as a source for both food and feed while 

striving to attain market access and provide 

reliable access to US soy globally. 

In anticipation of the increased demand 

for US soybeans, our soybean farmers 

will maintain delivery of a sustainable 

and high-quality product while US Soy 

continues to build demand and expand global 

market access for US soybean products. 

Soy production is growing worldwide, 

and we continue to work across borders, 

industries and disciplines to find and 

develop markets for US soy products. FBA 

The US soybean industry promotes 

sustainable agriculture and sustainable 

sourcing of food and feed ingredients 

through consistent innovation to grow and 

deliver better solutions. This commitment 

to sustainability extends to USSEC's 

collaboration with key players in the 

region’s food and agribusiness sectors. 

One such partnership is exemplified by 

Tempe Azaki's new factory in Bogor, 

West Java, which uses US soybeans to 

produce frozen fresh tempeh for global 

markets, including the US, contributing 

to the international trade of sustainable

The road towards 

embracing plastics 

circularity 

Together with incentivising consumers to play their part and 

implementing recycling infrastructure, Anil K Sharma, senior vicepresident 

and general manager for Avery Dennison Materials Group Asia 

Pacific, sheds light on how packaging materials can promote greater 

plastics circularity. 

Tackling the issue of packaging waste has 

always been an ambitious goal, but finding 

a definitive solution remains a complex task. 

The UN Treaty on Plastic Pollution, which 

recently concluded its second round of 

discussions last month and could potentially 

come into force by 2025, holds great promise 

in providing a universal framework to combat 

the threat of plastic pollution. However, 

it remains important to understand that 

addressing packaging waste goes beyond 

a simple fix; it calls for a comprehensive 

approach that incorporates diverse 

strategies from the 3Rs (reduce, reuse, and 

recycle), to switching to more sustainable 

packaging materials, and implementing 

extended producer responsibility (EPR) 

policies. Ultimately, collaboration among 

all stakeholders involved is necessary. 

Although Singapore’s plastic recycling rate 

remained constant at 6% last year, the amount 

of plastic waste generated rose from 982 

tonnes in 2021 to 1,001 tonnes in 2022. 

This is concerning as we have less than a 

decade to meet our target of reducing the 

daily amount of waste that is sent to landfill by 

30% by 2030. However, we are encouraged 

by several developments on this front such 

as the most recent plastic bag tax and the 

Bloobox initiative as well as the upcoming 

Deposit Refund Scheme that will be rolled out 

in 2025. What are some of the key areas that 

Singapore should focus on to accelerate its 

ambitions of becoming a zero-waste nation? 

CHANGING CONSUMER BEHAVIOUR 

One of the most significant challenges lies in 

changing consumer behaviour. Educating and 

incentivising consumers to opt for sustainable 

packaging alternatives and dispose of 

packaging responsibly are essential. Public 

campaigns such as the plastic bag tax and 

the Bloobox initiative will be instrumental 

in fostering greater environmental 

consciousness among consumers and lead 

to a significant reduction in the consumption 

of single-use plastic packaging. 

BOLSTERING SINGAPORE’S 

RECYCLING INFRASTRUCTURE 

Singapore’s only landfill, Pulau Semakau, 

is expected to be fully filled by 2035 based 

on our current rate of waste generation. It 

is thus critical that Singapore develops its 

domestic recycling industry to divert plastic 

waste from the landfill as well as eliminate 

the need to export our waste to be managed. 


PROCESSING AND PACKAGING 

However, recycling operations require vast 

amounts of space and this poses several 

challenges for land-constrained Singapore. 

It is timely that NEA is looking into 

redeveloping Sarimbun Recycling Park which 

houses several recycling facilities and handles 

a fifth of Singapore’s recycling to improve 

its land use and productivity. NEA is also 

looking to set up a plastic recovery facility 

to streamline the collection and sorting of 

plastic waste for chemical recycling. The 

facility is expected to be ready by 2027 and 

has the potential to recycle about 240,000 

tonnes of domestic waste annually. 

DRIVING THE ADOPTION OF 

SUSTAINABLE PACKAGING 

MATERIALS 

While consumer demand for environmentally 

friendly packaging materials have steadily 

increased over the years, it remains critical to 

recognise that single-use packaging made 

from recycled and renewable materials can be 

equally sustainable in nature. Initiatives such 

as the Packaging Partnership Programme, 

a joint initiative by NGOs, the government, 

and the industry, is a good example of 

how different players can come together 

to reduce packaging waste through the 

adoption of cost-effective solutions. Through 

concerted investment in research and 

development efforts, industry players can 

benefit from the added capabilities arising 

from the sustainable use of resources in 

packaging and sustainable packaging waste 

management, ultimately progressing towards 

closing the plastics loop. This will encourage 

companies to view sustainable packaging 

as a long-term investment that not only 

benefits the environment but also enhances 

brand reputation and consumer loyalty. 

BOOSTING EFFICIENCIES IN THE 

SUPPLY CHAIN 

Implementing sustainable packaging 

solutions is made more challenging by 

the complexity of supply chains. This is 

where RFID technologies such as Avery 

Dennison’s Smartrac can enhance supply 

chain efficiencies by providing greater 

transparency and visibility for packaging and 

inventory management. This is especially 

critical for FMCG companies like Nestle, 

P&G, and Unilever as their supply chains 

span multiple regions and involve intricate 

distribution networks. Close cooperation 

throughout the value chain is essential to 

ensure the feasibility and accessibility of 

sustainable packaging options from the 

manufacturing of the product to its final 

presentation to the consumer. By working 

together, we can navigate the complexities 

of the supply chain and create a more 

sustainable packaging ecosystem. 

FURTHERING INNOVATIONS IN 

PACKAGING TECHNOLOGIES 

Extended producer responsibility (EPR) 

schemes have become increasingly 

widespread in compelling manufacturers 

and producers to take ownership of their 

products' entire lifecycle by overseeing its 

end-of-life management. This will be key to 

incentivising manufacturers and producers to 

adopt innovative and eco-friendly packaging 

materials and designs, and prioritise the 

development of new and sustainable 

packaging solutions. Besides Vietnam, 

Singapore is one of the few countries in 

South East Asia that will implement its 

EPR scheme by 2025. This offers the 

island-state an opportunity to position 

itself at the forefront of leading sustainable 

development in the region and make 

substantial progress in promoting circular 

packaging practices. By exploring new and 

sustainable solutions, this will allow us to 

enhance barrier technology of packaging and 

protect the health and safety of consumers. 

Singapore's commitment to tackling 

packaging waste and becoming a zerowaste 

nation is evident through its 

comprehensive approach and progressive 

initiatives. However, it bears reminding 

that addressing packaging waste is a 

complex task that requires collaboration 

and collective efforts across the entire value 

chain from the industry to governments, 

and to everyday consumers as well. FBA


Berryhill Foods finds 

sweet success with 


Founded in 1994 in the heart of the Fraser Valley in British Columbia, 

Canada, Berryhill Foods specialises in the processing, freezing, 

marketing and distribution of cultivated blueberries and red raspberries. 

And for more than two decades, Berryhill Foods has been an Eriez 

customer. 

While Berryhill’s customers vary, their 

exacting standards do not. These customers 

demand stringent adherence to safe quality 

assurance measures, particularly when it 

comes to detecting and eliminating metal 

particles in the raw berries prior to shipment. 

To meet hazard analysis and critical control 

points (HACCP), safe quality food (SQF) 

and other food safety guidelines, Berryhill 

utilises nine Eriez metal detectors in its 

various plant operations. Management 

says plans are underway for installation 

of additional Eriez metal detectors. 

“The Eriez metal detectors are required on 

all of our lines because they are considered 

critical control points by our food safety 

systems, including SQF and HAACP,” said 

Berryhill foods maintenance manager, Tom 

McTaggart. “Our pre-pack processing lines 

have two metal detectors each because we 

want to have one detector as the last step 

before the boxes are stacked for storage.” 

While there are many factors that contribute 

to the volume of berries going through 

the metal detectors, McTaggart shared 

that the average is 10,000 pounds per 

hour during the harvesting season. 

“We have been using 


since the mid-90s,” 

said McTaggart. “In 

an effort to achieve 

an even higher level 

of sensitivity, we 

are in the process 

of converting 

several of our longstanding 

units into 

the newer Eriez 

Xtreme models.” 

The Xtreme models which will be used 

at Berryhill are available in various 

sizes, including many that are in stock 

and available for quick shipment. 

These newer units are offered in both 

standard and custom designs, with a 

variety of automatic rejects and optional 

features for every application. 

According to the company, the Eriez Xtreme 

metal detector interface is icon-driven and 

patterned after advanced smartphones. 

Plant operators receive instantaneous 

visual feedback from the screen in realtime 

to make decisions regarding the 

equipment’s set-up and performance. 

MEETING CUSTOMERS’ PRODUCT 

PURITY SPECS 

The ability to monitor and report on the 

precise level of metal detection in the 

harvested fruit crop is vital to Berryhill’s 

customers, which are located in the US, 

Europe, Asia and throughout Canada, 

each with their own specific set of 

food safety criteria. Regardless of the 

customer or their location, Berryhill said 

that it strives to meet the same standards 

for quality, integrity and excellence. 



McTaggart shared: “We have customers 

who send us test pieces – like 3mm stainless 

steel or 2.5mm nonferrous, for example – to 

determine how well the metal detectors are 

performing before they receive shipment. 

Every year, I receive a detailed report from 

Eriez verifying that their metal detectors 

are meeting our sensitivity requirements 

and I pass that along to our customers.” 

McTaggart explained that this was important 

because some of Berryhill’s customers 

produce fruit blends containing four to five 

different types of fruit from various suppliers. 

“Sometimes, they will discover contamination 

in that blend and look for which provider 

sent the contaminated fruit. We can tell the 

customer that our Eriez metal detector can 

monitor a fragment up to 1.5mm, so there is 

no way that the metal detector would miss 

the 3mm lead shot sample size they sent. 

“We then tell the customer that our Eriez 

metal detectors will always detect the size 

of test metal sample they send, so they 

will continue to look for another supplier 

to determine where that stray metal is 

originating,” continued McTaggart. 

The Eriez metal detectors in use at Berryhill 

Farms combine a precision mechanical design 

with electronics, multiple frequency range, 

vibration immunity and complex algorithms to 

detect the smallest metals in food products. 

The upgraded Xtreme units have the ability 

to find smaller metal contaminants than 

previous metal detectors, even in difficult 

applications like harvested berries. 

PRODUCING A RICH BERRY 

HARVEST 

Premium berries from Berryhill Foods 

are grown on the company’s own family 

farms by independent regional growers, 

which are third-party certified for good 

agricultural practices (GAP). The rich, fertile 

soil conditions and temperate climate of 

southern British Columbia produces more 

cultivated blueberries and red raspberries 

than any other region in Canada. 

The company has three 

separate locations throughout 

the region, two of which have 

cold storage while the third is a 

single processing line. Its newest 

facility, which opened in 2017 in 

Chilliwack’s British Columbia’s 

agricultural food processing 

zone, contains 50,000 sq 

ft of cold storage space. 

“The main bulk of product is 

sent through three individually 

quick frozen (IQF) lines that 

run 9,000-15,000 pounds 

an hour and freeze the berries in six to 

20 minutes,” McTaggart said. “We have 

other processing lines that will ‘puree’ 

raspberries or run them up an inspection 

belt to be packed into large drums then 

shipped out to be turned into jam.” 

McTaggart elaborated that once the berries 

are processed and conveyed through the 

Erez metal detectors, they are packed into 

either 30-pound boxes, 28-pound pails 

55-gallon drums or 1,500-pound totes. 

“Not only do we sell to our long-time major 

customers, but we also sell to companies 

that will put our fruit into either a poly bag 

fruit blend or a poly bag of just blueberries. 

Others use our fruit for pie fillings,” he noted. 

As an industry leader, Berryhill Foods 

continues to invest in the most up-to-date 

equipment and staff training programmes, 

according to McTaggart. The company’s 

strict SQF-certified food safety system 

and its advanced processing equipment – 

coupled with the integration of the various 

Eriez metal detectors – allow Berryhill 

Foods to offer customers a ready-to-use 

product of consistent high quality. 

“We strive to keep all our growing, cultivation 

and processing the same so we can sell to 

numerous customers around the world,” 

McTaggart concluded. “Our goal is to 

consistently earn a high grade on the SQF 

audits because that’s what our customers 

look for and it gives us a higher standing with 

them. The Eriez metal detectors we have 

throughout our facilities are critical to helping 

us meet those stringent guidelines.” FBA 


The art of crumb coating 

Crunchy, crispy coatings are still important to consumers, and GEA 

expounds on why controlling the crumb is crucial to convenience 

Two out of three consumers globally are 

looking for simple and convenient ways 

to ensure the intake of nutrients on a daily 

basis. 1 They want clean ingredients, impactful 

flavours and textures – more choice in a 

burgeoning market is crucial in adapting 

to market trends. It is thus no wonder that 

the convenience foods sector is booming, 

set to grow by 7.2% CAGR by 2033. 2 

Given these demands, how are convenience 

food producers innovating to stay ahead 

of the curve? And why is crumb coating 

so significant in meeting demand from all 

generations of convenience food consumers? 

NEW TRENDS DEMAND NEW 

SOLUTIONS 

Over the last 12 months, consumer trends 

for convenience crumb-coated products 

have cited visual appeal and texture as 

two main drivers behind a purchase. 

Crispy/crunchy coatings in particular are 

experiencing consistent growth in demand. 

The meat substitutes category is seeing 

the highest growth for “crispy, crunchy 

and cracking” claims at 21.9%, while the 

meat, fish and eggs category is seeing 

7.0% (CAGR 5 years ending Q2 2022). 3 

This could be something as simple as 

adding crunchy salad leaves to a takeaway 

burger, or a light and crispy breadcrumb 

coating with flax and sunflower seeds. 

The makeup of modern crumb coating 

is a mixture of small and large particles 

and multiple colours – particularly with 

speciality crumbs. There are four key 

attributes to a crumb coating: colour, 

appearance, texture and flavour, and 

innovative new crumb coatings provide 

all four along with enhanced mouthfeel. 

The key to success in crumb coating is 

the triangle between food manufacturer, 

ingredients supplier and machine engineering: 

understanding the relationship and 

working together maximises success. 4 

MINIMISING BREAKAGE AND 

CONTAMINATION 

Crumb coatings bring diversity to a rapidly 

increasing range of food products – a 

contrast to its basic start with seafood 

nearly 100 years ago. All the new variations 

(ancient grains, seeds, nuts, and carbs) 

create challenges for producers and make 

it necessary to consider a more controlled 

production process. It is therefore vital that the 

machine used to coat the substrate presents 

an even spread on the finished products to 



maintain visual appeal and texture, whether 

that be fish, poultry, or alt proteins. 

GEA’s new breading technology produces 

these premium results with less dust, crumb 

loss and minimal crumb breakdown. 

Erik Wijnhoven, product owner for coating at 

GEA, explained: “We tested many prototypes 

of the CrumbMaster Gen 2 with many 

companies throughout Europe, and in many 

cases, they proactively asked us when the 

machine was going to market. Some even 

asked to keep the prototype there and then! 

They saw extremely promising performance 

with specialty crumb and chaotic crumb 

mixture which is a key indicator for producers 

wanting to meet consumer demands.” 

A DELICATE TOUCH EVEN AT HIGH 

VOLUME 

Imagine a high-volume manufacturer of 

crispy coated nuggets producing anywhere 

from one to six tons of product per hour, 

with various combinations of substrate 

and crumb coating to cater for modern 

consumer demands and habits. They 

need to be confident the coating mixes 

will stand up to continued stress in order 

to minimise breakage and contamination, 

both of which lead to substandard output. 

“We wanted to understand how the machine 

handled the most delicate of materials in 

the most stressful of environments,” said 

James Powell, technical service manager 

at Newly Weds Foods. “The other purpose 

was to understand how the machine 

compares to the previous version and 

the equivalent competitors’ machines. It’s 

important to say we’re not affiliated with 

GEA in any way. The stress test was fully 

transparent and unbiased; it’s how we work 

and our customers really appreciate that 

we work with companies the size of GEA 

and honestly appraise their machines.” 

system and an added bonus of exchanging 

divider plates, it is also possible to apply 

different crumb compositions to the top 

and the bottom of the breaded products. 

Wijnhoven added: "We developed a patented 

sieve system (which is controlled from the 

outside of the machine) that ensures the 

coating is spread evenly over the top, side and 

bottom of the products. It's a big challenge, 

especially on new food and alt-proteins. Meat 

substitute products with 'crispy or crunchy' 

crumb coatings are the highest growth 

market, and some of these can be pretty oily, 

so we did many tests on those substrates 

and the Gen 2 simply dealt with them 

exactly the same as meat, poultry and fish.” 

The machine complies with the latest industry 

hygiene standards. It also features many low 

or no-maintenance components, and is simple 

to clean with no harsh chemicals needed; 

with that, it uses much less fresh water. 

LOOKING TO THE FUTURE 

Economic pressures have not dulled 

consumer appetites for convenience foods 

that offer flavour and texture, enhanced 

mouthfeel and super sensory experiences. 

In fact, convenience foods often 

feature in some of the more 

affordable retailer ranges. 

A total 33% of global consumers said that 

health aspects have become more important 

over the past 12 months, while 30% 

remarked that nutritional content/benefit 

is at the fore. Nevertheless, an impressive 

78% of consumers asserted that enjoyment 

is a primary factor behind food purchases, 

so healthier food still has to excite. 5 

Consumers are redefining value and seeking 

out affordable nutrition from both familiar 

and emerging brands. It is definitely a 

sector to watch, and GEA has the right 

technology innovation in crumb coating 

that will help manufacturers keep up with 

emerging trends in convenience foods 

across the world for years to come. FBA 

REFERENCES 

1 

Innova Trends Survey 2023 (average of 

Brazil, Canada, China, France, Germany, India, 

Indonesia, Mexico, Spain, UK, US) 

2 

https://www.futuremarketinsights.com/ 

reports/global-convenience-foods-market 

3 

Newly Weds Foods 2023 

4 

Griffith Foods 2023 

5 

Newly Weds Foods 2023 

STRESS-FREE ENVIRONMENT 

To reduce the risk of crumb breakage, every 

aspect of the CrumbMaster’s design is aimed 

at generating as little mechanical stress on 

the crumbs as possible. Slides transport 

the crumbs without the use of conveyors or 

screws and a special frame design avoids 

crushing the crumbs. With a new sieve 


Sustainable production 

with efficient filling 

technology 

Velké Popovice invests in a turnkey KHS line 

designed around the high-performance 

Innofill Glass DRS ECO filler. 

CO2 consumption on the Innofill Glass DRS 

ECO is particularly instrumental in achieving 

Velké Popovice’s sustainability targets, 

amounting to up to 60% less than on other 

systems on the market 

The entire wet section of the 

line, that also includes the 

Innoclean DM bottle washer, 

was successfully commissioned 

in the spring of 2022 

Czech brewery Velké Popovice has once 

again implemented KHS’s technology, with 

the Innofill Glass DRS ECO filler at the heart 

of its new glass line. By investing in a turnkey 

setup, Velké Popovice has underlined the 

importance of product quality and perfect 

taste, alongside the application of sustainable 

developments. With the installation of the rest 

of the line’s dry section planned for the start 

of the coming year, the brewery is thus relying 

solely on KHS technology – that also includes 

a number of holistic digital service solutions. 

For many years, both companies have 

continuously refined the art of brewing with 

the latest technology. Together, they are 

shaping the future and looking back on a long 

and eventful history. While Velké Popovice’s 

first beer was filled into a 60-hectolitre 

brewing kettle in the little Czech town of the 

same name in 1874, KHS’ rise as a partner 

of the beverage industry began with trading 

equipment out of a back yard in Dortmund 

in 1868. Today, the brewery claims to 

produce one of the world’s most popular 

Czech beer at its location around 20km 

southeast of Prague, named Velkopopovický 

Kozel. KHS, on the other hand, provides 

technologies such as the flexible highperformance 

Innofill Glass DRS ECO filler. 

COMMISSIONED IN TWO STAGES 

When the decision-makers at Velké Popovice 

decided to replace their former competitor 

glass line several years ago, they consciously 

chose KHS. 

“We want to score points with our customers 

for top beer quality and unique taste. The new 

glass filler is the perfect machine to meet this 

high requirement. With its over 150 years of 

expertise, KHS is, for us, is state of the art when 

it comes to filling technology,” explained Martin 

Šebek, packaging manager at Velké Popovice. 

The entire wet section of the line, that also 

includes an Innoclean DM bottle washer, 

an Innopas SX tunnel pasteuriser and the 

modular Innoket Neo Flex labeling machine, 

was successfully commissioned in the 

spring of 2022. The project will enter its 

second phase – finalisation of the remaining 

dry section – at the start of 2024. 

From this point forward, the brewery will fill 

its light and dark Velkopopovický Kozel lagers 

into 0.5-litre bottles using KHS equipment 

only. Besides the new glass line with its 

capacity of up to 50,000 bottles per hour, 

Šebek and his team are also relying on a 

kegging system from KHS that processes 

a maximum of 300 kegs an hour. 

KHS technology is also used at other locations 

run by the brewery group. This includes a 

canning line at the Radegast Brewery in 

Nošovice. At the Pilsen production site, where 

the Pilsner Urquell is made, a KHS canning 

line and, very recently, a new returnable 

glass line are also in operation. Together 

with Velké Popovice, the three bottlers are 

subsidiaries of Plzeňský Prazdroj, itself 

part of Asahi Europe & International. 

DETAILED FAMILIARITY WITH 

DEMANDS AND CHALLENGES 

“Our first machines were dispatched to 

Pilsner Urquell back at the end of the 1980s.

Together with Lubomir Neubauer, area 

sales manager for the Czech Republic 

and Slovakia at KHS, Velké Popovice 

engineer Jiří Zubí (left) is pleased with 

the successful implementation of the 

first project phase 

Since then, a trusting partnership has been 

formed that we’ve intensified over the years 

on both sides. As regards both the filling 

and packaging technology, we’re familiar 

with the demands and challenges posed 

by our customer’s various productions sites 

down to the last detail,” stated Lubomir 

Neubauer, area sales manager for the 

Czech Republic and Slovakia at KHS. 

One of these is to avoid production downtime 

over a period of several weeks when replacing 

the old glass line with the new machinery. 

To prevent this, Velké Popovice decided to 

carry out installation of the new equipment 

in two separate stages. The wet section has 

already been put into place; the dry section 

is to be added in a new production shop built 

especially for this purpose at the beginning 

of next year. One of the customer’s other 

requirements was much more difficult to 

meet: using beer to cool the vacuum pump on 

the glass filler that is then filled into bottles. 

“Although our client was keen on the 

suggestion we made, he was worried 

about the possible impact this might have 

on the product quality,” Neubauer said. 

INDIVIDUAL ADJUSTMENTS TO 

MEET CUSTOMER REQUIREMENTS 

The KHS experts were able to quickly quell 

any misgivings. 

“The process neither affects the taste of the 

beer nor does it foam,” promised Neubauer. 

For the new solution – a global first – is well 

thought-out: Velké Popovice fills its beers at 

between 4°C and 8°C. This low temperature 

is sufficient to adequately cool the vacuum 

pump, rendering any additional cooling 

superfluous. The beer temperature rises by 

just 1°C in this process, which is within the 

tolerance levels. Individual adjustments were 

made to the machine to this end: here, the 

beer flows through a heat exchanger that for 

its part cools an intermediate medium. This 

circuit then runs through a circulation pump 

to the vacuum pump where what is known 

as the sealing water is cooled. This process 

is crucial, for without these adaptations 

the equipment would heat up and warm 

water would evaporate when the vacuum 

is created – thus increasing the negative 

pressure. This needs to be as low as possible, 

however, to draw the oxygen harmful to 

the beer out of the bottle during filling. 

“The vacuum pump has an energy consumption 

or operating efficiency of up to 16 kilowatts 

per hour. This electrical power matches 

that of the cooler that’s now no longer 

needed. This results in a not inconsiderable 

energy saving that other breweries could 

also benefit from,” Neubauer shared. 

The amount of power consumed by the Innofill 

Glass DRS ECO vacuum pump is already 

up to 20% less as it has a lower suction 

capacity – while yielding optimum results. 

“We’re pursuing a green policy throughout 

the entire brewery group and want to 

save water, energy and other media. 

With our new KHS line, we’re taking the 

next steps towards becoming a climateneutral 

company,” Šebek stated. 

REDUCING CO2 CONSUMPTION 

Consumption of CO2 on the Innofill Glass 

DRS ECO filler is particularly instrumental 

in obtaining this goal, amounting to up to 

60% less than on other systems on the 

market. The lower this is per filled bottle, 

the more effective the brewing process; and 

the lower the oxygen pickup, the better the 

product quality – a key criterion for the Czech 

bottler. A lot of carbon dioxide is usually 

needed to reach this target, noticeably upping 

costs for breweries owing to the high prices 

charged for CO2. On the new KHS filler, 

these two points are in perfect concordance. 

According to Velké Popovice, approximately 

0.2kg of CO2 are used per hectolitre. 

“This is far less than on our previous 

machine – plus the quality of our beers 

has again improved,” said Šebek. 

IMPROVEMENT IN PERFORMANCE 

KHS has also proved convincing with its 

digital services. Thanks to its smart ReDiS 

remote maintenance system, possible machine 

failures can be avoided in the future. An 

improvement in performance is also realistic, 

claims Šebek. As part of the additional 

installation package for the dry section of the 

line, the brewery will be relying, in future, on 

the productive Innoline MES. This integrated 

IT system helps with the planning and 

implementation of the relevant orders for the 

line. It displays key performance indicators 

in real time, such as the overall equipment 

effectiveness, level of efficiency and availability. 

“This will give us further benefits in production 

and again increase both flexibility and line 

efficiency,” Šebek ascertained. “For us, it was 

important that KHS was able to meet our 

many requirements as our reliable partner. 

I’m more than confident that once all lines 

have been fully installed, we’ll look back on 

this project with great satisfaction.” FBA 

All images courtesy of Frank Reinhold 


The state of 

conveying in 2023 

A newly released report details the current state 

of conveying systems in the food and beverage 

industry, providing processors with critical data 

to make informed decisions. 

By Del Williams, writer 

To provide food processors with insight 

into the industry’s current challenges and 

opportunities, Cablevey Conveyors and 

Automated Handling Solutions, a servicefocused 

subsidiary of Cablevey, have released 

results from an annual proprietary survey 

conducted among food processing companies. 

The report, The Food and Beverage Industry 

2023 State of Conveying, highlights the latest 

market trends as well as top concerns and 

objectives related to conveying systems. The 

findings reveal the predominant obstacles 

now facing the industry, along with the 

promise of innovative conveyor automation 

and product testing options that can optimise 

both production and future purchases. 

UPDATED DATA TO MAKE THE BEST 

DECISIONS 

In modern food processing plants, the art 

of conveying foods has evolved into a finely 

tuned process that prioritises efficiency, 

hygiene, and safety. For processors, the 

report now provides trend analysis and new 

findings not only about the industry but also 

about how organisations are specifically 

conveying food products in their facilities. 

“As food processing continually embraces 

innovation, industry professionals are 

committed to making the best decisions 

possible for their specific conveying needs. 

To make those decisions, the industry 

needs data. This report builds on the data 

and findings from 2022 to provide food 

processors with the new and updated data 

they need to make the best decisions moving 

forward,” said Brad Sterner, Cablevey CEO. 

Cablevey contracted with independent 

outside research firm Ascend2 to reach 

more than 320 professionals at food 



processing firms, including production 

managers, engineers, and executive 

managers. These individuals work in the 

food manufacturing and processing industry 

in the US, UK, Mexico, and Brazil. The 

responses were collected during Jul 2023. 

The most prevalent product categories 

conveyed in the processing facilities surveyed 

included frozen food (49%), snack foods 

(39%), blends and mixes (37%), breakfast 

cereal (30%), coffee (26%), and nuts 

(23%), as well as rice, powders, pet foods, 

specialty seeds and beans, specialty and 

brewery grains, hemp, and other products. 

KEY FOOD PROCESSING INDUSTRY 

FINDINGS 

The good news is that the food processing 

industry is rapidly growing. Almost twothirds 

of respondents’ companies grew 

at least 10% in the past year, and almost 

one-quarter grew at least 20%. This 

mirrors the growth from 2022 and indicates 

a long-term trend for the industry. 

However, the cleaning and maintenance 

of food process conveyor systems is 

still a major concern for the industry. 

Over half (54%) of survey respondents 

cited cleaning and maintenance as the 

primary challenge related to conveyors. 

In fact, more than two-thirds (69%) of those 

surveyed clean their conveying systems 

three or more times per week, and 38% 

clean their systems four or more times per 

week. For 31% of those surveyed, this 

process takes more than two hours, and for 

another 60% the process takes one to two 

hours. Related to cleaning and maintenance, 

downtime was the next greatest challenge 

at 33% (up from 28% last year). 

Nearly all (97%) of those surveyed agree 

that they would benefit from finding a more 

efficient way to clean their conveying systems. 

Most (79%) move multiple products through 

their system that make cleaning necessary. 

For those requiring greater efficiency, 

innovative solutions can now automate the 

conveyor wet cleaning process, eliminating 

most manual labour while reducing downtime 

and the risk of improper cleaning. 

Due to their needs, many respondents 

(61%) have shopped for or purchased a new 

conveyor system in the last year. At the same 

time, 82% plan to update or replace parts of 

their conveying systems in the next two years. 

Of those surveyed, virtually all (98%) agree 

that testing products on a new conveying 

system is a critical step to take before 

purchase, with 67% strongly agreeing. 

Research firm Ascend2 also used the 

survey data to rank seven types of 

conveyors (round-link chain conveyors, 

cable conveyors, pneumatic conveyors, 

bucket elevators, vacuum conveyors, 

aero mechanical conveyors, screw 

augers) based on maintaining product 

integrity, energy and efficiency, 

maintenance and downtime, and 

accommodating facility requirements. 

Cable conveyors ranked top in each 

category, followed by pneumatic 

conveyors, bucket 

elevators, and 

round-link chain 

conveyors in 

that order. 

Tubular drag 

cable conveyors 

gently move 

product through 

a sealed tube using a 

coated, flexible stainless-steel drag cable 

pulled through on a loop. Solid circular 

discs (flights) are attached to the cable, 

which push the product through the tube 

without the use of air. These conveyors 

excel in transporting delicate, precise 

blends for a wide variety of food types in 

versatile layouts and configurations. 

To help industry professionals make 

more informed purchasing decisions, the 

survey provides free conveyor evaluation 

tools. The study contains links to an ROI 

calculator that estimates food processors’ 

savings based on minimising their conveyor 

cleaning and maintenance. A link is also 

included in the report to a collection of 

white papers and guides that cover issues 

designed to improve conveyor reliability, 

performance, efficiency, and safety. 

Food processors that keep abreast of the 

latest market trends, industry concerns, 

and objectives will make more 

effective strategic decisions. The 

report by Cablevey Conveyors 

and Automated Handling 

Solutions offers food processors 

key insights into important 

industry trends along with 

timely guidance about the 

benefits offered by innovative 

conveying systems. With this 

data, food processors can 

make informed decisions 

about their investments in 

production technology. FBA


Handling food processor 

wastewater treatment surprises 

with automatic scraper strainers 

Strainers are designed for greater reliability than traditional options, 

working under unpredictable conditions such as varying pressure, 

particle size, solids load, and even sticky biologicals. 

By Del Williams, writer 

For food processors, removing suspended 

solids such as fats, grease, grit, contaminants, 

and leftover process materials from liquids 

is necessary to comply with regulations 

like the EPA’s Clean Water Act, which 

sets wastewater standards for industry 

and national water quality criteria for 

pollutants in surface waters. To remain 

compliant, processors often use clarifiers, 

also known as settling tanks or settlers. 

Clarifiers are designed to continuously 

remove the solids that accumulate due 

to sedimentation, the separation of 

suspended solids from a liquid by gravity. 

Concentrated impurities are discharged 

from the bottom of the tank while scum 

particles float to the surface of the liquid 

and are typically removed with strainers. 

Although clarifiers are common, there are 

substantial limitations when conditions 

are unpredictable. The problem for 

wastewater treatment is that no fluid 

processing or filtration system remains 

static. Treatment conditions continually 

change due to variable factors such as 

pressure, particle size, solids loading, and 

even the presence of sticky biologicals. 

“The flow rate and volume of suspended 

solids in the fluid changes depending on 

production demands and the equipment 

used as well as the time of day, day of the 

The design of automatic scraper strainers 

protects downstream equipment while 

processing wastewater 

An automatic scraper strainer resists 

clogging and fouling when faced with large 

solids and high solids concentration 

week, and seasonal factors,” said Robert 

Presser, vice-president of Acme Engineering. 

Fortunately, a separation technology 

designed to tolerate variability – automatic 

scraper strainers – is used after clarifiers 

and before further processing when reliable, 

economic, low-maintenance water treatment 

is necessary. These self-cleaning scrapers 

filter out both tiny particles and larger 

debris, utilising a blade and brush that 

work together to keep all straining surfaces 

fully effective and free of obstruction. 

The technology assures reliable straining 

that facilitates regulatory compliance. The 

approach also eliminates manual maintenance 

as well as equipment clogging and fouling 

issues with downstream water treatment 

processes such as membrane filtration, 

reverse osmosis, or ozone disinfection. 

CLARIFIER CHALLENGES 

Since the clarifiers used by food processors 

rely on gravity to clear suspended solids 

from wastewater, the natural separation 

process can take a very long time to occur. 

Flocculants are also often added to facilitate 

the agglomeration and settling of suspended 

particles out of the wastewater to the 

bottom. The particles are then removed 

as sludge. Depending on the volume of 

solids in the wastewater, however, the 

amount of flocculant must change. In 



addition, the “size” of the solid particulate 

is also continually changing, which makes 

balancing the process more difficult. 

Large clarifiers must be regularly 

emptied of wastewater and washed 

down as well. This requires replacing 

a significant volume of water or other 

processing fluid at great expense. 

Unpredictable factors such as algae 

blooms can further compromise traditional 

treatment. Food processors must periodically 

clean algae and other undesirable 

materials from the weirs, baffles, and 

troughs of clarifiers/settling tanks. 

“Algae can grow at a surprisingly fast rate, 

particularly in summer, until it impairs tank 

function. If an algae bloom flows over the 

top of the settling tanks, you cannot let it 

compromise the downstream equipment. 

When food processors use a high-pressure 

hose to wash down the rims of the 

settling tank, this releases a substantial 

number of algae and contaminants that 

must be captured,” said Presser. 

With wastewater, typical automatic backwash 

strainers are particularly challenged by sticky 

biologicals like algae, which can harbour other 

contaminants like scum, grease, sludge, and 

foam. The accumulation can continually shrink 

the usable open area of the strainer until it 

is no longer effective and must be cleaned. 

“Algae can adhere to the screen and create a 

‘cake’ that the backwash arm cannot remove 

since it decreases pressure and suction. It is 

ironic that you need a relatively good open 

area on the clean side of your screen for 

backwash units to function,” shared Presser. 

Backwash design also relies on a substantial 

amount of constant pressure, which can 

compromise reliability if not always available. 

“Backwash units do not operate well 

in backwash mode below 30 PSI. To 

compensate, some utilise complex, pressureinducing 

tactics, but these do not always 

resolve the issue,” explained Presser. 

Additionally, conventional backwash units 

are not designed to effectively remove 

larger or irregularly shaped solids. 

The self-cleaning scrapers filter out both tiny 

particles and larger debris, utilising a blade 

and brush that work together to keep all 

straining surfaces fully effective and free of 

obstruction 

“Oversized solids that are larger than 

the gap between the screen and the 

backwash arm do not fit within the cleaning 

mechanism, so they remain in the vessel 

and must be removed manually.” 

Today, automatic scraper strainers like Acme’s 

are designed to tolerate surprises while 

meeting water treatment requirements. The 

company’s motorised unit is designed to 

continually remove both very large and very 

small, suspended solids from wastewater. 

Cleaning is accomplished by a springloaded 

blade and brush system, managed 

by a fully automatic control system. 

Four scraper brushes rotate at 8RPM, 

resulting in a cleaning rate of 32 strokes 

per minute. The scraper brushes get into 

wedge-wire slots and dislodge resistant 

particulates and solids. This approach 

enables the scraper strainers to resist 

clogging and fouling when faced with 

large solids and high solids concentration. 

It ensures a complete cleaning and is very 

effective against organic matter biofouling. 

For wastewater treatment after clarifiers, 

200-micron Acme automatic scraper strainers 

can be used to filter up to 6,000GPM of 

the water and spillover. After washdowns, 

the technology can effectively capture 

even sticky biologicals like algae and other 

contaminants that are washed loose. 

This can protect additional downstream 

processes such as membrane filtration or 

ozone disinfection equipment, which can be 

utilised if further purification or pathogenic 

organism inactivation is required. 

An advantage of automatic scraper strainers 

is that the technology does not require 

continuous water pressure to keep the 

screen clean. Unlike backwash strainers, 

scraper strainers do not rely on a pressurised 

backwash to remove solids from the screen. 

Instead, a blade and brushes provide more 

reliable cleaning under varying conditions. 

“The blade and brushes scrape the screen 

clean, and the small brush filaments get 

into the slots. So, if a solid is stuck in a slot 

between the wedge wire, the filaments 

will push the solid through,” said Presser. 

He further explained that scraper strainers 

allow the solids to accumulate at the bottom 

of the vessel, where the blowdown valve 

will open periodically to clear them out. 

“Since a gate valve isolates the solids 

collection area, the wastewater flow continues 

in the regular section of the strainer.” 

Blowdown occurs only at the end of the 

intermittent scraping cycle when a valve 

is opened for a few seconds to remove 

solids from the collector area. Liquid 

loss is well below 1% of total flow. 

The blowdown can operate without moving 

parts and can even perform from the 

suction side of a pump. These capabilities, 

which are not possible for a backwash 

unit, aid design flexibility and can facilitate 

installation at space-constrained plants. 

Unlike a manual strainer, it is not necessary 

to open and clean an automatic scraper 

strainer. No one needs to manually blow 

down the solids. Since it is automatic, it is 

essentially a set-and-forget type of system 

that lets operators walk away and focus 

on other aspects of the facility, which 

helps to reduce overall labour costs. 

Wastewater treatment conditions can 

change along with production and the 

seasons, so it is important for companies 

to utilise technology that can flexibly and 

reliably meet compliance requirements 

and protect downstream equipment. 

Automatic scraper strainers are designed 

to do so and can tolerate the inevitable 

surprises and variability while also 

minimising maintenance. FBA 



Smart manufacturing can 

shape the future of consumerpackaged 

goods manufacturing 

in Asia-Pacific 

Adopting smart manufacturing integrated with facility production 

and back-end systems is, according to Marcelo Tarkieltaub, regional 

director of South East Asia at Rockwell Automation, important for the 

future of consumer-packaged goods manufacturing. 

Asian consumers are set to double their 

spending on food by 2030, creating a US$8tn 

market, and delivering the world’s largest 

food and beverage market, according to a 

joint report by PWC, Temasek and Rabobank. 

This presents an enormous opportunity for 

food processors and consumer-packaged 

goods (CPG) companies, which will in 

turn drive increased investment in capital 

equipment. Food manufacturers are of 

course faced with the challenge of doing 

more with less, compounded by workforce 

shortages and skills gaps. To thrive in 

this promising environment, embracing 

technology innovation becomes a necessity. 

Adopting smart manufacturing is important 

for the future of the food and beverage 

manufacturing industry, as well as for CPG 

manufacturers more broadly, to ensure 

products will be available and delivered as 

ordered, on time and meet quality standards. 

THE CURRENT LANDSCAPE OF CPG 

MANUFACTURING 

The CPG sector in South East Asia is 

undergoing significant changes, with the 

consumer goods market expected to poised to 

contribute about $322.70bn in sales in 2024. 

CPG manufacturers however often grapple 

with persistent challenges in aligning with the 

expanding market. Adapting to the dynamic 

environment remains a hurdle, requiring 

strategic adjustments to meet evolving 

consumer demands and market trends. 

A significant issue is the reliance on 

manual inventory tracking using different 

software and spreadsheets. This outdated 

method is time-consuming and prone to 

errors, reducing operational efficiency. The 

unpredictable nature of customer demand 

adds to the challenge. Having too much 

stock can lead to unsellable, outdated 

inventory, while having too little can prevent 

companies from fulfilling customer orders, 

damaging their reputation and trust. 



Additionally, many companies have limited 

insight into customer demand and how well it 

is being met, a problem in a competitive market. 

A related challenge is the lack of awareness 

about new competitive products, making 

it hard to position products strategically. 

To overcome these challenges, adopting 

smart manufacturing is essential for the 

future of food and beverage manufacturing 

and the CPG sector. Smart manufacturing 

ensures products are available, delivered 

on time, and meet quality standards. 

Furthermore, companies using new 

manufacturing technologies, like 

manufacturing execution system (MES) 

solutions and quality management systems 

(QMS), must make sure these tools work 

well with shop floor devices (automation) 

and back-end systems (like inventory, 

order, and master data management). This 

integration is key to creating an efficient 

manufacturing environment that can adapt 

to the changing demands of the consumer 

market. By tackling these challenges 

and using advanced technologies, CPG 

manufacturers can position themselves 

for continued growth and success in a 

competitive and consumer-focused market. 

Moreover, embracing data analytics 

and artificial intelligence in supply chain 

management can enhance predictive 

capabilities, allowing CPG manufacturers 

to anticipate consumer trends and optimise 

inventory levels. Implementing a robust 

demand forecasting system enables 

companies to align production with market 

demands, reducing overstock or stockouts. 

FOUR KEY STEPS TO MODERNISE 

FOOD AND BEVERAGE 

MANUFACTURING TECHNOLOGIES 

There are four key steps for the food and 

beverage manufacturing sector to embrace 

smart technology. These include assessing 

processes, choosing the right solutions, 

successful adoption, and continuous 

improvement. Embracing data-driven 

innovation is essential for industry 

competitiveness, agility, and resilience. 

1. Assess the current manufacturing 

process and build a case for change: 

Identify and quantify the value 

Companies should start by evaluating existing 

information technology (IT) and operational 

technology (OT) solutions, identifying 

improvement opportunities, and quantifying 

potential benefits. Create measurable KPIs 

to gauge success, emphasising key metrics 

like inventory accuracy, quality, efficiency, 

Overall equipment effectiveness (OEE), and 

on-time performance. Engage stakeholders 

from various departments to enhance buy-in. 

2. Identify the best solution 

for your business 

Interconnectivity via cloud and IIoT 

facilitates MES, QMS, and automation 

deployment is crucial for a comprehensive 

shop floor view. These systems differ 

in strengths and weaknesses, and so 

prioritise evaluations based on identified 

opportunities. Ensure they offer automated 

KPI reporting and dashboards. Evaluate 

technology stack, security, scalability, and 

implementation support. Assess integration 

needs with ERP systems, shop floor 

automation, and third-party solutions. 

3. Strategise and deploy a 

successful adoption 

After securing internal buy-in and approval, 

the next step is adoption and deployment of 

the new smart manufacturing technology. 

This starts by building out the right 

deployment team, including customers, 

stakeholders, executive sponsors, customer 

project champions, project managers 

and solution project leadership. Develop 

a thoughtful deployment strategy to 

ensure adoption is seamless and efficient. 

The strategy should include planning for 

training, designing system configurations 

and process definitions, data conversion, 

piloting and testing, preparing for adoption 

readiness, and actually rolling out the 

technology. It is critical to have ownership 

at the top of the organisation and key 

champions in each area of the business to 

drive towards success. One can and should 

have outside consulting support, but there 

is no substitute for the people who run the 

business day in and day out and know the 

business the best to make it happen. 

4. Performance monitoring and 

continuous improvement process 

Once the solution is live, it is time to track 

the effectiveness of the investment and 

drive a continuous improvement process. 

The KPIs that were identified in step one 

(which should be available on dashboards) 

can be the basis for understanding where 

the expected benefits have been realised, 

where there are patterns and trends that point 

to opportunities, and in general, to drive a 

process of year-over-year maximisation of the 

potential and profitability of your business. 

THE FUTURE OF CPG IS SMART 

MANUFACTURING 

Leveraging smart technologies and adopting 

data-driven approaches to manufacturing 

is critical for manufacturers in the food and 

beverage industry. They provide a competitive 

edge by assuring that products will be 

available and delivered as ordered and on time, 

while meeting the highest quality standards, 

and at a lower cost. Manufacturers that 

adopt these technologies will find themselves 

more agile, competitive, resilient and flexible 

in the face of ongoing market changes. 

In summary, the evolving CPG sector in South 

East Asia, driven by the projected doubling 

of food spending by Asian consumers, 

underscores the imperative for innovation. 

CPG companies, particularly in the food 

and beverage manufacturing industry, must 

adopt smart manufacturing technologies to 

address workforce shortages and outdated 

inventory tracking. The future of CPG lies 

in leveraging data-driven innovation for 

enhanced competitiveness, agility, and 

resilience in the ever-changing consumer 

landscape of South East Asia. FBA 


FIRST LOOKS 

Upfield launches world's first 

plastic-free, recyclable tub for 

its plant butters and spreads 

Upfield has announced the world's first 

plastic-free, recyclable tub for its plant 

butters and spreads. 

Following four years of innovation, in 

collaboration with Footprint, MCC and 

Pagès Group, this introduction marks 

the beginning of Upfield's transition 

to a paper solution across its portfolio, 

delivering on the company's ambition to 

reduce plastic content by 80% by 2030 

Initially launched in Austria with Flora 

Plant towards the end of 2023, Upfield 

expects further scaling of its paper 

solution, aiming to replace up to two billion 

plastic tubs by 2030, avoiding more than 

25,000 tons of plastic waste per year. 

The paper tubs were developed with 

Upfield’s R&D team utilising Footprint's 

material sciences technology. They 

are made from compressed wet paper 

fibres and are waterproof, oil-proof, and 

recyclable in local paper waste streams. 

The tub has received Conventional 

Plastic Free Certification and uses paper 

from a PEFC-certified supplier. Upfield 

expects the packaging to achieve home 

compostability certification by 2025. 

David Haines, group CEO for Upfield, 

commented: "As a global leader in plantbased 

foods, we take our responsibility to 

make a positive impact on the world seriously. 

Globally, 40% of all plastic produced is 

for packaging that is used once and then 

discarded, it is clear that the issue of plastic 

waste is one of the most critical facing our 

environment. When we established Upfield, 

innovating our way out of plastic tubs was 

our moon-shot and I am very proud of all 

Upfielders that continue to work towards this 

goal. Consumers today demand products 

that benefit both people and the planet. 

Our plant butters and spreads do exactly 

that. We're excited about the potential to 

launch this across our most iconic brands 

in some of our most important markets." 

Unlike many paper packaging solutions, 

Upfield's paper tubs do not have a plastic liner 

so they can be recycled along with other paper 

and cardboard household waste, as verified 

by a leading European recycling company. 

Karina Cerdeira, head of packaging for Upfield, 

said: "We are proud to have created, with 

Footprint, an innovative paper-based tub that 

is durable, oil-resistant and appealing and 

which many thought would be impossible 

with paper. But after years of dedicated focus 

from joint Upfield and Footprint R&D teams 

and dozens of prototypes, we made the 

impossible, possible. This new paper tub marks 

a true milestone for sustainable packaging 

that significantly minimises reliance on plastic. 

We will continue pushing boundaries through 

further innovation to adapt for compostability, 

develop new sizes and formats, and refine 

towards the optimal solution. We hope what 

we've achieved inspires other businesses 

to keep pursuing positive change." 

Yoke Chung, co-founder and chief technology 

and innovation officer for Footprint, added: 

"Footprint's commitment to a more sustainable 

planet is showcased through our partnership 

with Upfield. The introduction of a groundbreaking 

solution, in collaboration with Upfield 

establishes a pioneering industry standard. 

This marks the introduction of the first oilresistant 

paper tub for plant-based spreads. 

We are proud to collaborate with Upfield on 

this transformative endeavour, as it resonates 

with our shared objective of assisting 

customers in realising their sustainability 

goals. This collaborative effort underscores 

the transformative influence of innovation in 

fostering positive environmental change to 

shape a brighter future for everyone." FBA 


Tosaf's new 

PFAS-free 

processing 

aids can be 

used in a 

variety of 

packaging 

applications 

in place of 

conventional 

products 

(Image: 

PlasticTime) 

From the Tosaf development laboratory: 

PFAS-free additives for the plastics industry 

Tosaf has developed processing aids for the 

extrusion of polyolefins that do not contain 

fluoroelastomers. They can be used without 

restriction in place of conventional products 

currently affected by the PFAS debate. 

Suitable for a wide range of film applications, 

these processing aids meet the requirements 

of the FDA and EFSA for use in contact 

with food. While AP9709PE EU provides 

enhanced rheological properties, AP9711PE 

EU is the grade of choice if the focus is on 

optical properties, including clarity and haze. 

In laboratory tests, Tosaf compared the 

processing properties of a metallocene 

PE-LLD with those of compounds based on 

it. One of these contained Tosaf's standard 

fluoroelastomer-based processing aid 

(AP5645PE EU), while the comparison 

materials contained the alternative PFAS- 

free products. The results for the flow 

behaviour in the capillary rheometer and for 

the pressure reduction in the extruder die 

were largely consistent. The comparison of 

the optical properties – light transmission, 

haze and clarity – even showed slight 

advantages of the PFAS-free solutions over 

both the pure PE-LLD and the compound 

with the previous standard processing aid. 

The coefficient of friction (COF) showed 

a negligibly lower value for the film 

produced with the PFAS-free solution. 

Current customer applications include a 

five-layer coex-line using 1% of Tosaf's 

PFAS-free processing aid AP9709PE EU 

in the outer layer. Compared to a standard 

PFAS-based processing aid, this enables 

a 5°C to 10°C lower melt temperature and 

shows a significant lower occurrence of melt 

fracture as well as improved optical properties 

such as haze. The films can be printed, sealed 

and laminated without any problems. 

As Tosaf's chief innovation scientist, Dr 

Evgeni Zelikman, commented: "This and other 

customer data for single and multilayer film 

extrusion consistently confirm the results of 

our extensive laboratory testing. Tosaf has 

once again demonstrated that its expertise, 

combined with its state-of-the-art research, 

development and testing facilities, can deliver 

solutions that the market is looking for, but 

which were previously considered unthinkable. 

Another particularly important factor for us is 

the problem-free behaviour of PFAS-free monomaterial 

PE films in recycling. Our application 

engineers support manufacturers worldwide 

in optimising their production processes for 

the use of these alternative solutions." FBA 


FIRST LOOKS 

Alfa Laval Free Rotating 

Retractor: Full cleaning 

coverage for ducts 

and tanks in hygienic 

processing lines 

Preventing contamination is a crucial element 

in the design of hygienic processing lines. 

Yet manufacturers often face uncertainty 

when cleaning ducts, tanks and other 

confined spaces with hard-to-reach shadow 

areas. The new Alfa Laval Free Rotating 

Retractor, a high-efficiency retractable 

cleaning device, provides complete cleaning 

assurance, enhancing product safety 

while boosting uptime and productivity. 

“The Free Rotating Retractor is the latest 

example of how Alfa Laval works to make 

100% cleaning coverage in hygienic 

processing lines, like milk or infant powder 

plants, a reality,” said Babak Shojaei, manager 

of product management, tank cleaning at 

Alfa Laval. “We remain tireless in our efforts 

to innovate to meet customer needs.” 

COMPLETE CLEANING ASSURANCE 

Preparing hygienic vessels quickly and 

economically so that all interior surfaces are 

spotlessly clean and ready for production 

is easy with the free rotating retractor. 

Dynamic and resource-efficient, this 

retractable cleaning-in-place device remains 

sealed off from the product area during 

production, flush with the vessel wall. The 

spray head slides out, expelling cleaning 

media in a 310°-up spray pattern across 

the vessel surface. Upon completion of 

the cleaning cycle, the spray head retracts, 

and the vessel is production-ready. 

BOOST PROCESS UPTIME AND 

PRODUCT SAFETY 

The free rotating retractor quickly and 

effectively removes residues from the interior 

surfaces of hard-to-clean vessels, limiting 

cross-contamination, minimising downtime, 

and increasing productivity. It complies 

with FDA, EU and China regulations while 

securing good manufacturing and hygiene 

practices at dairy, food, beverage, home 

and personal care, and other processing 

facilities. For high-purity pharmaceutical 

and biotechnology processing lines, the 

free rotating retractor UltraPure is the 

solution. A 3.1 documentation package for 

metal parts is available upon request. 

UP TO 35% SAVINGS IN WATER, 

CHEMICALS AND TIME 

Dynamic and resource-efficient, this 

cleaning device delivers up to 35% savings 

in water, chemicals and time for every CIP 

cycle compared to conventional static spray 

ball technology. Moreover, more efficient 

use of resources enhances sustainability 

throughout manufacturing operations. 

LOW TOTAL COST OF OWNERSHIP 

It is easy and economical to install, operate 

and maintain the free rotating retractor due to 

its streamlined construction. To fully automate 

operation, pair two or more of these cleaning 

devices and Alfa Laval ThinkTop sensing and 

control units with an existing CIP system. All 

told, the retractor's total cost of ownership 

is low due to the minimal cost and effort 

involved in owning and operating it. FBA 


Processing & Packaging Success 

with Ideation, Innovation, Investment

FIRST LOOKS 

Emerson introduces new 

pilot operated relief valve 

for enhanced storage tank 

reliability and protection 

Fisher safety valve 

portfolio now includes a 

two-inch model, enabling 

closer-to-setpoint control, 

easier installation, and 

simplified maintenance for 

smaller tanks 

Emerson has introduced the Fisher 63EGLP- 

16 Pilot Operated Relief Valve for installation 

on pressurised bullet tanks used to store 

liquid propane and anhydrous ammonia. 

This type of pressure relief valve (PRV) 

is typically installed on tanks fabricated 

by original equipment manufacturers 

(OEMs) that provide them to end users, 

engineering firms, or contractor customers. 

The new valve is certified under UL132 

and American Society of Mechanical 

Engineers (ASME) Section VIII. 

With a pre-installed national pipe tapered 

(NPT) thread standard two-inch male hex 

nipple, this new product serves the need 

for a solution with a two-inch connection 

that provides the same benefit as traditional 

multi-ported valves, but with simplified 

installation and maintenance. For this 

application, the PRV must be connected 

directly to the tank, with no isolation 

valve between the tank and the PRV. 

This National Fire Protection Association 

(NFPA) 58 code requirement presents 

challenges when testing the PRV while 

the tank is pressurised and in operation. 

The Fisher 63EGLP Pilot Operated Relief 

Valve addresses this and other issues 

because it is the only pilot-operated 

relief valve on the market designed 

specifically for this type of service. 

Operation is implemented with a dual 

pilot array, providing redundancy, and 

allowing for removal of one pilot for 

testing while the other is operational. 

As this is a critical safety-related application, 

reliable operation over a long lifecycle 

is needed. This requirement is met by 

the two-inch PRV because it is similar 

in design to the Fisher 63EGLP 4-inch 

CL300 model, which has been proven 

in use over the past ten years. FBA 


Sidel has introduced EvoFILL 

PET, its new filler for water and 

still beverages. The compact new 

design offers enhanced hygiene 

and quality, while also improving 

sustainability and contributing to 

a reduced total cost of ownership. 

With the EvoFILL PET, Sidel has provided 

space-saving filler can handle high production 

speeds of up to 90,000 bottles per hour 

(bph) with a footprint that is 15% smaller. 

Sidel EvoFILL 

PET: An answer 

to enhanced 

water quality 

in a reduced 

footprint 

FLEXIBILITY IN MULTIPLE 

CONFIGURATIONS 

Format changeovers have been 

further simplified in both manual 

and automatic modes and can be 

performed in less than five minutes. 

The filler can be integrated within 

Sidel’s Combi and Super Combi complete 

systems and can also be linked with the 

company’s Evo-ON digital intelligence 

platform to monitor and improve all aspects 

of the filling parameters and performance. 

“The simplified configuration of the EvoFILL 

PET, which includes a reduced number of 

transfer star wheels and a more compact 

front table and process unit, makes it 

easier to operate, maintain and clean,” 

explained Tommaso Tegoni, product 

manager filling at Sidel. “These factors 

contribute to optimal hygiene, which is very 

important to all our customers. Its unique 

architecture makes it best-in-class.” 

MADE FOR A GROWING MARKET 

The water industry is expanding rapidly, 

especially in countries like China, India, 

and Turkey, where it is the fastest-growing 

category driving PET growth. Consumer 

packaging choices are influenced by various 

factors, including ergonomic needs, lifestyle 

preferences, sustainability claims, and 

budget constraints. Customers must also 

consider local legislation, product positioning, 

logistics, and evolving consumer perceptions. 

Notably, family pack consumption is 

on the rise, while single-serve formats 

are decreasing. Health and price remain 

key considerations for bottled water. 

CONTROLLED ENVIRONMENT 

ENHANCES QUALITY 

The ergonomic design of the EvoFILL 

PET ensures a consistent and repeatable 

performance that can be used by operators 

of all skill levels. In addition, a reduced filler 

enclosure offers a controlled environment for 

flowmeter contactless filling, assuring product 

safety and quality, while preserving bottle 

integrity with gentle neck handling. Starting at 

24 and ranging up to 144 filling valves, with 

various pitch and filler diameter sizes, EvoFILL 

PET can handle a wide range of speeds as 

well as bottle sizes from 0.1 to 10 litres. 

IMPROVED PRODUCTIVITY AND 

SUSTAINABILITY 

EvoFILL PET has been designed to 

enhance productivity on PET water bottling 

lines. The improved accessibility enables 

faster format changeovers and cleaning 

operations, reducing downtime. Cleaning 

has also been made more sustainable: the 

integrated CIP system reduces energy 

by around 25%, while also cutting both 

water and chemical consumption by 12% 

for external cleaning. The EvoFILL PET’s 

compact size brings further sustainability 

benefits, with fewer components 

enabling less maintenance operation. 

LOWER TCO ASSURED 

EvoFILL PET’s new design, lower operational 

costs and reduced planned downtime all 

add up to a lower total cost of ownership. 

EvoFILL PET is robustly built for an extended 

lifespan, enabling customers to count on 

its reliable operation – with efficiency rates 

of up to 99% – for years to come. FBA 


SHOW PREVIEW 

Propak Vietnam 2024 returns 

to Ho Chi Minh City 

The 17th International Processing 

and Packaging Exhibition and 

Conference for Vietnam – 

ProPak Vietnam 2024, 

will officially return from 

3-5 Apr 2024 at Saigon 

Exhibition and Convention 

Center (SECC). 

Organised by Informa 

Markets Vietnam, the 

event is expected to attract 

over 450 exhibitors from 

more than 30 countries 

and regions, covering a total 

area of 15,000 sq m. With an 

estimated 11,000 trade visitors, 

Propak Vietnam offers profitable 

trade opportunities for the packaging 

industry in Vietnam and beyond. 

Among one of the fastest-growing internet 

economies within the South East Asian 

region, Vietnam’s e-commerce market 

value is projected to reach US$60bn by 

2030, ranking second only after Indonesia. 

Likewise, the number of users in the 

e-commerce market in Vietnam is anticipated 

to grow between 2023 and 2028 by an 

increase of 36.86%, bringing it to a total 

of 8.4 million users. This is a key factor 

supporting paper packaging in Vietnam, 

especially for the "green" e-commerce goal. 

In addition, the F&B industry also contributes 

significantly to the paper packaging output. 

The Vietnam Paper Packaging Market size is 

expected to expand from $2.37bn in 2023 

to $3.77bn by 2028, at a CAGR of 9.73% 

during the forecast period. Figures from the 

Vietnam Packaging Association 

also show that there are 

about 14,000 businesses 

operating in the industry, 

including 4,500 firms in 

paper packaging and 9,200 

firms in plastic packaging. 

ProPak Vietnam 2024 is 

dedicated to the processing 

and packaging industries 

in Vietnam. The products 

on display at the exhibition 

mainly focus on packaging and 

processing technology, materials, 

drink technology, pharma technology, 

cold chain, logistics and warehousing, 

coding, marking, labelling, print-tech, lab 

and tests, and other general services. 

Notably, in this edition, Informa Markets 

Vietnam will launch a brand-new and 

dedicated showcase zone called Drink 

Tech, focusing on featuring beveragerelated 

technologies and solutions. In 

addition to a showcase, Drink Tech will also 

include business matching opportunities, 

product demonstrations, a beer-tasting 

corner, and an international conference 

on beverage technology for Vietnam. 

ProPak Vietnam 2024 will host various 

seminars, international conferences, 

and technical presentations led by 

professionals from global and Vietnamese 

organisations. Manufacturers in Vietnam 

will have the opportunity to discover new 

machines for investment, and stay up 

to date on new technology, knowledge, 

and trends within the industry. FBA

International exhibitors 

and visitors to amplify 

presence at Alimentaria 

& Hostelco 2024 

Alimentaria & Hostelco will return to Fira de 

Barcelona’s Gran Vía venue from 18-21 Mar 

2024. The upcoming edition will feature a 15% 

increase in international exhibitors compared 

to the last, with 900 foreign companies joining 

2,300 Spanish counterparts. Many will be 

grouped in the International Pavilions area, 

which is nearly at capacity. 

The event will see a significant increase in 

Asian companies’ participation, particularly 

from China, Hong Kong, and Taiwan, which 

were absent in 2022 due to COVID-19 

restrictions. 

China will occupy nine large areas with 

dozens of companies grouped under the 

China Chamber of Commerce For Import 

and Export of Foodstuffs (CCCFNA) in 

the International Pavilion, Expoconser, 

Snacks, Biscuits and Confectionery, 

Restaurama and Organic Foods areas. 

Taiwan will focus its offerings for foodservice 

professionals in the Restaurama section. 

Thailand, South Korea, Indonesia and Japan 

will also have a prominent presence, 

complementing the range of Asian 

gastronomy products in their respective 

country halls located in the International 

Pavilion area. 

Italy is set to lead international participation 

once again, with over 50 companies 

covering 2,365m 2 . Following Italy, the largest 

exhibition spaces will be occupied by Turkey 

(1,080 m 2 ), China and Hong Kong (1,069m 2 ), 

Poland (981m 2 ), Portugal (796m 2 ), France 

(561m 2 ), Belgium (536m 2 ), Germany (514m 2 ), 

Netherlands (421m 2 ) and Argentina (379m 2 ). 

On the other hand, Alimentaria & Hostelco 

is preparing for 25% of its visitors to be 

international and is organising an extensive 

buyer invitation programme to maximise 

business opportunities. The programme 

aims to bring together over 2,200 toplevel 

importers, distributors, directors, and 

purchasing managers, with more than 

half hailing from 80 different countries. 

Singapore, part of this buyers’ programme, is 

among the Alimentaria & Hostelco’s top 10 

priority countries. Thus, 20 key buyers from 

Singapore will be present at the 2024 edition, 

representing companies such as Emporion 

Foods. China and Hong Kong, with 30 hosted 

buyers (such as City Super), and South Korea, 

with 20 importers invited, are also part of 

the trade show’s top 10 priority markets. 

Alimentaria & Hostelco, organised by 

Alimentaria Exhibitions - Fira de Barcelona, 

anticipates the attendance of around 

3,200 exhibiting companies, occupying 

a net surface area of 100,000m 2 across 

seven halls, nearly the entirety of Fira de 

Barcelona’s Gran Vía venue. It also expects 

to welcome more than 100,000 professional 

visitors, reaffirming its status as one of the 

leading platforms for business promotion, 

internationalisation and networking. FBA 


2024 EVENTS 

CALENDAR 

JANUARY 

24 – 26 

IC & Sensor Packaging Expo 

Tokyo, Japan 

31JAN – 3 FEB 

Food Pack Asia 

Bangkok, Thailand 

FEBRUARY 

7 – 9 

Fruit Logistica 

Berlin, Germany 

13 – 15 

Vitafoods India 

Mumbai, India 

13 – 16 

BIOFACH 

Nuremberg, Germany 

MARCH 

4 – 6 

PACKINNO 

Guangzhou, China 

6 – 8 

China International Beverage Industry 

Exhibition on Science and Technology 

Shanghai, China 

6 – 8 

THAIFEX – HOREC Asia 


18 – 21 

Alimentaria 

Barcelona, Spain 

19 – 21 

Food & Hotel Vietnam 

Ho Chi Minh City, Vietnam 

19 – 22 

Anuga FoodTec 

Cologne, Germany 

APRIL 

3 – 5 

ProPak Vietnam 



9 – 12 

5th Global Food Security Conference 

Leuven, Belgium 

10 – 12 

ISM Japan 

Tokyo, Japan 

23 – 26 

FHA-Food & Beverage Asia 

Singapore 

23 – 26 

KOREA PACK 

Seoul, South Korea 

MAY 

8 – 11 

Food + Beverage Indonesia 

Jakarta, Indonesia 

15 – 17 

NHNE: China International Natural Health 

& Nutrition Expo 


29 – 31 

ILDEX Vietnam 


JUNE 

4 – 7 

FOOMA Japan 

Tokyo, Japan 

12 – 15 

ProPak Asia 


19 – 21 

Hi & Fi Asia China 


26 – 29 

FOOD TAIPEI 

Taipei, Taiwan 

JULY 

10 – 12 

Cold Chain Exhibition 


17 – 19 

Malaysia International Food & Beverage 

Kuala Lumpur, Malaysia 

AUGUST 

1 – 2 

Asia Palm Oil Conference 

Suratthani, Thailand 

7 – 10 

International Printing, Paper, Packaging 

Machinery Exhibition 

Kuala Lumpur, Malaysia 

SEPTEMBER 

4 – 5 

Asia-Pacific Sustainable Food Summit 

Singapore 

4 – 6 

Fi Asia Indonesia 


4 – 6 

ProPak Indonesia 


18 – 20 

Vitafoods Asia 2024 


OCTOBER 

9 – 11 

Fi Vietnam 


19 – 23 

SIAL Paris 

Paris, France 

24 – 27 

Kaohsiung Food Show 

Kaohshiung, Taiwan 

NOVEMBER 

20 – 23 

Drinktech Indonesia 


20 – 23 

Plaspak Indonesia 


DECEMBER 

4 – 6 

Labelexpo South China 

Shenzhen, China 

12 – 14 

GPPE Surabaya 

Surabaya, Indonesia 


ADVERTISERS’ INDEX 

COMPANY 

PAGE 

Anuga FoodTech 1 

CBB 3 

Food & Beverage Asia 64 

Food + Beverage Indonesia 

IBC 

ABOUT US 

Lorem Ipsum is simply dummy 

text of the printing and 

typesetting industry.Lorem 

Ipsum has been the industry's. 

FOOMA JAPAN 2024 21 

GNT 9 

NOT JUST AN EDUCATIONAL JOURNAL 

Connects advertisers to the right audiences in 

the Food and Beverage industry 

Heat & Control 

IFC 

OUR ADVANTAGE 

Igus 7 

Propak Asia 2024 57 

Circulated amongst industry stakeholders 

and professionals, FBA has a subscriber 

base of 8,000. 

With the eBook, print advertisements 

can be seen across digital platforms, 

enabling greater reach and exposure. 

Propak Vietnam 2024 

OBC 

Food & Beverage Asia 

Download our electronic version 

into your devices. 

For advertising enquiries, 

please contact us at sales@pabloasia.com 

FOLLOW US 

@foodandbeverageasia 


Surpassing Growth 

to Enrich Indonesia’s 

Food & Beverage Industries 

www.foodbeverageindonesia.com 

Organized by 

In Conjunction with:

Food & Beverage Asia February/March 2024

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