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Adinop Co., Ltd. B494
Columbit Thailand Pty Limited B620
Dhawath Technology Systems Co., Ltd. B251
ENEOS (Thailand) Ltd. B636
Food Focus Thailand Roadmap #
Functional F&B Edition 2023
Food Innovations and Development Co., Ltd. B437
Fukushima Galilei (Thailand) Co., Ltd. B502
HI-COOK (Thailand) Co., Ltd. B325
Hygiena International Ltd. B625
Kerry Taste & Nutrition B467
Krones (Thailand) Co., Ltd. B104
Merdient Co., Ltd. B586
Mettler-Toledo (Thailand) Ltd. B010
MT Food Systems Co., Ltd. B292
Nagase (Thailand) Co., Ltd. (Ingredient) B327
Senta Pack Machinery & Service Co., Ltd. B025
Swisslog Malaysia Sdn Bhd B631
Tetra Pak B641
TSUS Premium Processing Co., Ltd. B623
ULMA Packaging (Thailand) Co., Ltd. B524
VEGA Instruments Co., Ltd. B555
Visit Limprana Honorary Advisor Food Processing Industry Club The Federation of Thai Industries
Pattra Maneesin, Ph.D. Deputy Governor Industrial Services Thailand Institute of Scientific and Technological Research (TISTR)
Food Processing Industry Club The Federation of Thai Industries
Thailand Institute of Scientific and Technological Research
Asst. Prof. Anadi Nitithamyong, Ph.D. President Food Science and Technology Association of Thailand (FoSTAT)
Assoc. Prof. Winai Dahlan, Ph.D. Founding Director The Halal Science Center Chulalongkorn University
Thai Packaging Centre Thailand Institute of Scientific and Technological Research
Food Science and Technology Association of Thailand
Phisamai Srichayet, Ph.D. Director Institute of Food Research and Product Development (IFRPD) Kasetsart University
Anong Paijitprapapon
President National Food Institute Ministry of Industry
Assoc. Prof. Anuvat Jangchud, Ph.D. Dean Faculty of Agro-Industry Kasetsart University
The Halal Science Center Chulalongkorn University
Institute of Food Research and Product Development Kasetsart University
Asst. Prof. Athisarn Wayuparb, Ph.D. Executive Director Thailand Productivity Institute
Faculty of Agro-Industry Kasetsart University
Food Innopolis National Science Technology and Innovation Policy Office
Chalat Santivarangkna, Ph.D. Director Institute of Nutrition Mahidol University
Sinchai Thiensiri CEO, GS1 Thailand Director, TIPMSE The Federation of Thai Industries
National Food Institute Ministry of Industry
Thailand Productivity Institute Ministry of Industry
Akeanong Jangbua, Ph.D. Department Director Food Innopolis
Visit Limlurcha President Thai Future Food Trade Association
Federation of Thai Industries
TFS 200 MSV from ULMA Packaging is the most innovative thermoform packaging solution suitable for customers looking for the possibility to produce MAP, vacuum, and/ or skin pack with protrusion up to 45 mm. all in one machine. This machine is great for customers looking for a thermoform with low to medium production and would like to develop/pack new packaging solutions to test the market before launching mass production. This machine has a small footprint, so finding space in your packaging area has never been easier.
V-FOS is Short-chain Fructooligosaccharide (Sc-FOS), a soluble dietary fiber from natural sugar cane syrup. This product provides a prebiotic effect, stimulating the growth of nonpathogenic intestinal microflora in the gut to produce important substances to promote overall health, which helps reduce constipation. It delivers a low sweetness intensity and advantageous nutritional properties such as low calorie and glycemic index (GI). This fiber can be used with a variety of dishes and drinks without affecting their flavor or texture.
Health Innotech Co., Ltd.
Stainless SU/SINK from FLEXLAB is made from stainless 304 grade, which provides a sturdy and delicate structure as needed and can be designed to perfectly fits in the working space. This stainless sink is suitable for various industries and production lines, especially the food industry and laboratory. It is designed and produced by FLEXLAB, a qualified manufacturer with international standards such as ISO 9001 and ISO 14001.
Advantage B1 is the pre-treatment machine for fruit and vegetable using Pulsed Electric Field technology (PEF) by Elea from Germany. PEF technology improves the texture of products before processing, like frying or freezing dry, while lowering overall manufacturing costs. The major chips, french fries, and freeze-dry producers worldwide currently choose PEF for their production line.
With a few simple inputs, Kerry’s new Food Waste Estimator allows consumers and manufacturers to quantify and understand the financial and environmental impact of reducing food waste, either in the food supply chain or in the home. It provides information on the number of additional people that could be fed and the amount of carbon dioxide and water that would be saved by making easy changes to reduce food waste. The estimator also allows food manufacturers to determine their impact on cutting global food waste by using shelf-life extension technology across their portfolios.
Hygiena, a global food safety and animal health leader in rapid diagnostic tests, is pleased to announce the AOAC approval of its ZymoSnap test device for measuring alkaline phosphatase (ALP) enzymes in milk and milk-based products. It provides a simple and effective way to offer precise definitive results about dairy quality and proper pasteurization within minutes. It has also been validated for various types of kinds of milk, creams, and more.
By:
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www.tpp.tsusgroup.com www.kerry.com www.hygiena.com
The stainless steel agitator stand has various stirring blades like a homogenizer, cross beam, and saw disc. This agitator stand is specially designed; it’s easy to use and space-saving. The stirring blades can be controlled up and down with a reed screw. It’s suitable for mixing liquid and viscous products such as mayonnaise, salad dressing, or medicine from 50 -200 liters, and there’s a compact size of 1- 2 liters for laboratories.
PalatyneTM, the innovative sweetness for people with diabetes and health-conscious consumers, is made from natural sugarcane through bioprocess until the novel carbohydrate called “Isomaltulose” is formed. The structure of isomaltulose is similar to sucrose but linked with an α-1,6 glycosidic bond instead of an α-1,2 glycosidic bond. With this linkage, the body takes longer to fully digest and absorb isomaltulose into blood circulation than sucrose, resulting in a gradual increase in blood sugar. Hence, it is considered a low GI carbohydrate (GI = 38).
Verbruggen specializes in the development of automated palletizing solutions for any stackable product type. The premium model is designed for the fully automated palletizing of bags with maximum capacity and optimal solutions for large-scale packing plants that demand high stacking capacity and accuracy. Labor is replaced by automated machinery, which also lowers maintenance costs, the distance that goods must be transported, and product loss while increasing productivity, working quickly, and workspace cleanliness.
Chickpeas are a rich source of high-quality protein. ChickP’s IP-protected technology extracts this pure protein while removing bitterness and many non-nutritional factors. The resulting ingredient’s neutral flavor reduces the need for sugar or flavor additives in the finished product, allowing beverage formulators to significantly cut the list of ingredients to produce an all-natural product. This solution is intended to assist food formulators working in the alternative dairy sector in developing delicious milk analogs tailored specifically for creamy beverages like coffee.
The print engine series is suitable for high volume 24/7 mission-critical print and apply labeling operations. This machine was designed for user-replaceable parts with easy-to-access layout for ultimate serviceability. It is an intuitive operation and easy to use to maximize productivity. The new technology, SATO AEP (Application Enabled Printing), is a powerful onboard intelligence that enables customization of printer operations to simplify labeling processes and reduce business costs. Moreover, SOS (SATO Online Services) is a cloud-based maintenance solution that keeps printer operations running and visible.
Form+ is a recipe management software that guides operators through the recipe weighing process, reducing the risk of waste or wrong ingredient additions. The software is installed on a robust and easy-to-use touchscreen IND930 terminal, ensuring a paper-free weighing process for daily formulation procedures. Weighand-dispense operations are tailored to your workflows easily for efficiency, safety, and compliance.
By: ChickP, Ltd.
global functional food and beverage market size is projected to reach USD 529.66 billion by 2028, exhibiting a CAGR of 9.5% during the forecast period.
The Global Cold Chain Logistics is Getting “Hotter”
Ms.Pichamon Pattanajiranun, Cold Chain Specialist at Swisslog, remarks that the adjustments of the global cold chain logistics took place once the COVID-19 crisis started to dissipate. Admittedly, the cold chain sector has undergone several changes due to the demanddriven problems rather than the supply-related ones. More consumers begin to opt for chilled, frozen, or ready-to-eat foods because of longer shelf life and occasional shortage of foods and fresh raw materials, such as poultry. Thus, the cold chain storage and logistics are now playing a more active role in the global supply chain. Moreover, certain products, such as medicine and medical supplies, need to be delivered under constant optimum temperatures. In this regard, the highest efficiency of the vaccines that are imported from overseas manufacturing countries to the destination countries can be guaranteed. Hence, various industries, in general, need to rely on the cold chain systems for their logistics and supply chain management.
Revolutionizing your Warehouses with the Bespoke
Ms.Pichamon added that there is now a rise in the needs for automated warehousing solutions to address spiking customer demands, which have rendered conventional warehouses unable to effectively handle increasing numbers of products. Warehouses, as a result, must be designed to feature more height. Thanks to the technologies from Swisslog, inventory spaces can be added according to each client’s requirements. To address the question of “How to optimize the warehouse spaces, in terms of height and floor load, under the restricting conditions imposed by the original shapes”, a new warehouse must make full use of the vertical spaces, especially for cold storage where temperatures must be consistently regulated. In addition, the balance between space size, warehouse height, and construction expenses must also be taken into consideration. Designing a refrigeration system for a temperaturecontrolled room entails relatively high costs, and all shelf-stored products must equally receive the same intensity of cold exposure. Based on the same size of space, a conventional warehouse consumes more energy or electricity than an automated one. Important factors to be considered in the designing of an automated cold storage warehouse are, for instance, the quantity of products to be stored, the height of the warehouse, the required temperatures, and the product turnover rate. Swisslog is capable of designing automated warehousing system with temperature control of as low as -30 oC and height of up to 45 meters, both of which will help achieve optimal operational flexibility.
Swisslog ventured into the Thai market a few years ago and has been focusing on the food and beverage industry, which has the potential for continuous growth around 1.9-2.7% in 2022 by Kasikorn research center. Nevertheless, there exists a challenge that is unique to Thailand and not seen elsewhere in Europe: the extremely hot climate. If the control system of a deep-freeze storage (-25 oC) is not efficient, it may result in condensation, which will eventually lead to temperature instability. Additionally, the store personnel may experience coldinduced fatigue, which may compromise their operational efficiency. Since cold storage personnel cannot work full-time in the refrigeration unit due to excessively low temperatures, shift work must be adopted as a solution, but this will also lead to the need to recruit more staff. Therefore, the automation systems can improve operational effectiveness, increase storage spaces, enhance operational safety, and reduce the dependency on labor.
Swisslog provides data-driven automation and software-powered integration of advanced warehouse technologies that offer accurate and precise warehouse management. Moving forward, automated warehousing play a more active roles as the traditional picking of palletized products will turn into the customized picking of smaller or individual products. Some overseas countries have modified their automated palletizing arrangements so that they can selectively pick a mix of SKU or a variety of products located in the same pallet. A warehouse may feature a combination of various automation technologies, such as palletizing and picking solutions, since only one system may no longer satisfy customer needs. Thai industries can benefit from the usage of automated storage and retrieval system, such as Vectura, pallet stacker crane for high bay warehouses that offer both efficiency and value for investment. This system can be operated in any temperature range, and it can store or retrieve as many types of product as required. It is, therefore, an ideal solution for Thailand, which generally exports products in containers, to pave way for future flexibility.
Swisslog, a leading global warehouse automation provider with its office in Bangkok, would partner with Thai companies on their cold chain automation journey with our strong experience. We can start with basic automation system with lower investments, and then upgrade to 4th Generation fully automated warehouse, and future proof to 5th Generation “lights-out” robotics and data drive warehouses as in Europe and US.
Tel.: +66 (0) 2115 9986 www.swisslog.com/th-th
Nowadays, consumers want to know the product’s origin and journey before buying. Therefore, manufacturers are vital to building customer trust. Product recalls caused damage to both reputations and market value to competitors. Investing in automation using an ERP system that is the center of data gathered from multiple sources makes finding information more manageable and more convenient. It allows monitoring of the entire production process and widely limits the impact on consumers and businesses. For example, identifying lot tracking enables producers to track and recall products quickly.
Producers trying to upgrade the processes to meet changing consumer demands and regulations manually are wasting time and resources. Investing in automation is a needed solution because it has more flexible and can quickly adapt to productions and regulations. This change can be programmed into the automation software, eliminating the need for staff training.
Producers must be aware of the reduction of waste generated in the production process, especially food with a short shelf life. The over-production and inability to turnover products in the warehouse in time may cause damage. Bringing automation to improve supply and demand management by adopting end-to-end systems such as ERP systems can help manage warehouse systems and make it possible to obtain accurate information in real-time.
As you can see, technology and automation in the food and beverage production process have many advantages, such as improving consistent quality in every production lot, increasing food safety, and enhancing traceability in the food chain. However, management must communicate with employees properly when planning to upgrade technologies to protect employees’ feelings of being replaced by machines.
Every industry commonly faces several employee problems, which cause a bit of concern for manufacturers or employers. It can be seen from the COVID-19 situation in recent years, there are too many worker difficulties that led to safety and risk management at the workplace. So, manufacturers are trying to find solutions for reducing the number of these workers in unnecessary parts of the process by introducing new technologies, especially intelligent robotic systems, to increase productivity.
Nowadays, technological advancement will become more prevalent, and one of the interesting is “transportation equipment” such as mobile industrial robots and automatic forklifts. These smart machines are beneficial for transporting products or pallets in the factory and warehouse system. Moreover, it would help the manufacturer or factory owner to reduce the number of forklift drivers and unnecessary workers in the production line.
This intelligent forklift, robotic forklift, and artificial intelligence have been used in various sectors like transportation, logistics, and automation for automated logistics companies. With the intelligence of the developed software, it can be easily synchronized with all warehouse management systems (WMS) or SAP systems to control the vehicle.
The intelligent technology has the program on board which user can design the map and routing the robot without using guided system such as QR code or laser guided like the previous robot that we have used before. The new technology
can be on board system. It means the robot need not be synchronized with the WMS to do the job.
The robot can work with humans and machines in the factory or warehouse. At this point, there’s no need to be concerned about the safety of the worker who acts as a robot controller. The robotics software can adjust to find a new route or avoid it when it partially collisions with any obstacles within its workspace or worker.
The robot can move forward and backward according to the user’s requirement to provide flexibility in the workplace. It can be used in all industries, such as automotive, warehouse, pharmaceutical, or even the food sector.
Therefore, applying technology in the necessary part of your system will help you gain more benefits, reducing the working time and preventing human error.
Tel: +60 122 223 361
E-mail: ryo@mtfoodtech.com
Tel: +84 86 656 5621
E-mail: ryo@mtfoodtech.com
Tel: +60 122 223 361 E-mail: ryo@mtfoodtech.com
Tel: +60 122 223 361
E-mail: ryo@mtfoodtech.com
are found in nature; Natural Identical (NI) is the type that refers to a synthetically created chemical that is identical to the natural one; and Artificial (AR) refers to the chemicals that are not found in nature. Manufacturers tend to use N and NI types and avoid using AR type; for example, vanilla ice cream in the past contained an AR-type additive called ethyl vanillin, a chemical that is not found in nature but provides a vanilla aroma. The chemical was cheap and often provided promising results. However, because manufacturers were increasingly leaning towards NI additives, many of them started switching from ethyl vanillin to vanillin, which also provides a vanilla scent and found naturally in vanilla pods. Some even prefer using the real vanilla pods, which are a completely natural additive (N-Type). This gives more confidence to the customers regarding safety.
People prefer natural products and tend to consume less salty and sweet, highprotein foods. In addition, plant-based products are also becoming more popular, which is also driving great product innovation. However, using plant-based protein, which is typically derived from soybeans and other types of beans and nuts, gives off a very strong smell. When mixing with the flavor additives, it results in a different flavor. A good example is plant-based meat, which, even with meat flavor additives, does not always provide the desired meat flavor. The strong odor of beans still gives an unpleasant sensation and is the main reason to drive customers away from the product.
The undesirable flavor is caused by the flavor of the beans competing with the meat flavor. It could be solved by adding some additives to block or mask the beany profile before adding the meat flavor-enhancing additives. Nevertheless, the beany-blocking additive can also block the palatable meat flavor if there are chemical reactions (interactions) occurring
between the additives and the proteins used in the production process. The interactions could be caused by either the strong or weak molecular bonding. More often than not, the issues arise when the strong bond molecules are formed, causing the flavor to be trapped or not released in sufficient quantities to change the overall flavor of the food. An example of this would be getting boiled pork flavor instead of the intended roasted pork in the plant-based meat products.
The solution is to study each protein’s chemical bonds and characteristics, as well as the chemical additives and their natural reactions. This would help manufacturers to mix the substances in the correct amount and allow consumers to perceive the intended flavor as close to real meat as possible.
The survey on sodium salt consumption in Thailand in 2021 shows that Thai people (1829 years old) consumed the highest amount of sodium, about 3,797.4 mg or an average of 3,500 mg for all ages. This is almost twice the amount recommended by the World Health Organization (WHO) per day, determined at 2,000 mg. Excess sodium consumption increases the risk of various diseases, such as high blood pressure, coronary heart disease, and chronic kidney disease leading to life-threatening. As a result, the guidelines to reduce sodium and salt intake are an essential national mission for encouraging good health and reducing the risk of non-communicable diseases (NCDs) by 30% in 2025.
The recommendation to reduce salt and sodium intake can be started by changing eating habits and avoiding foods containing too much salt. Reducing sodium to only 700-800 mg. per day can reduce the risk of cardiovascular disease by 20% and the mortality rate by 5-7%. However, avoiding salty foods is difficult because saltiness improves the full-flavored and more tasty. Therefore, formulating food recipes by using a salt substitute such as potassium chloride, yeast extract, seaweed, amino acids, and herb, as well as the use of salinity analysis equipment in the food, is an alternative way for monitoring the sodium level in your body and providing more healthy choices for the customer.
The human perception of saltiness depends on the five senses of taste, color, flavor, texture, appearance, and various factors, including temperature, environment, and emotion. The basic technique commonly used is salt substitutes by potassium chloride (KCl) for developing low-sodium food products. However, adding KCl should not exceed 30% because it provides an astringent taste. This undesired taste was improved by using an umami flavoring agent, or MSG. Moreover, amino acids like lysine, taurine, or 5’-ribonucleotide, disodium inosinate (IMP), and disodium guanylate (GMP), namely I+G, are an alternative way to combine with KCl achieving sodium reduction up to 50%.
The addition of flavor enhancers such as umami and kokumi is an interesting technique for enhancing the salty taste. These substances have different mechanisms in the food system. In the case of umami, it mainly consists of amino acids (Glutamic acid and aspartic acid), nucleotides (IMP, GMP), and peptides which offer a similar taste to meat soup and increase the salty taste when dissolved in water. On the other hand, kokumi is a short-chain peptide containing glutathione and L-theanine in the chemical structure. Kokumi does not provide any taste when dissolved in the water, but it will boost the strength of umami, so it can be called an umami enhancer. The kokumi taste can be found in garlic and peanuts. Besides that, certain spices and herbs can enhance salt perception, such as shallots, onion, coriander, white pepper, and cardamom. These ingredients can develop the salty and divert the taste without salt in low-sodium products. For example, adding 25-50% of herbs in processed meat can reduce sodium in original recipes by 25%.
The problem of excessive salt consumption is not only found in Thailand but also happens worldwide, so it is a goal ready to drive together, especially in Japan. Japanese often consume salty food; the average daily intake for males is 10.9 g., and for females aged 20 years and over is 9.3 g., which is very high compared to the average daily salt intake. For this reason, Japan’s low-sodium and sodium-free markets have increased in recent years, accounting for 26%. However, low-sodium food is a challenge for manufacturers regarding health and sensory properties because more than 80% of consumers are unsatisfied with the taste of reduced salty food.
The international company operating in food and beverage1, and Meiji University have developed a unique electric stimulation in spoon and bowl shape that enhances the salty taste perceived when eating lowsodium foods without salt addition. “Electric taste sensation” technology uses light electricity that does not affect the human body to change the way food tastes in a pseudo-sensory perception. This equipment has confirmed for the first time in the world that the salty taste perceived when eating low-sodium foods is enhanced by about 1.5 times in a clinical test on people who are reducing salt. This spoon and bowl were developed from salty chopsticks, which aim to reduce their daily salt intake.
The principle of this salting spoon and bowl is to deliver light electricity with a specific wavelength from the surface of the metal container to the food. It affects the sodium chloride ions in the food and induces a feeling of saltiness when touched by the tongue. The equipment used the power from the batteries embedded inside. The development in the form of spoons and bowls has different from chopsticks. The advantage is that the container has enough space for the battery and reduces the saltiness of both soups and curries. This innovative device is preparing to be launched and sold in Japan in 2023. It is an innovative product that should decrease the problem of eating salty habits and health problems.
Consumers can switch on the spoon handle and set the intensity (4 levels) according to their preference. After making your selection, use the spoon the same way as an ordinary one. Light electricity will be released through the food to produce the effect from the tip of the spoon. It can be used for ramen noodles, soups, and curries with many ingredients instead of ordinary spoons.
The bowl usage is the same way as an electric salt spoon. Consumers can switch on the power at the side of the bowl and set the intensity. Light electricity will flow inside the bowl to produce the effect by holding it. It can be used for soups or instant noodles. NCDs, or consumption behavior diseases, cause many health problems, so encouraging consumers to reduce their consumption of salt and sodium not only improves good health but also continually affects the quality of life.
Croissants are a common part of a continental breakfast in many European countries. A croissant is a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian Kipferl but using the French yeastleavened laminated dough. Croissants are named for their historical crescent shape; the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the Kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. As of 2008, 30 - 40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.
Croissants are pure emotion. To make a croissant, everything must be matched perfectly: crumbs, leafing, and high-quality ingredients. The shape, filling, and size are parameters that can be perfected on a machine that is gentle on the dough – whether making a 20-gram mini croissant or a 120-gram giant. Chocolate, fruit, chicken, or ham and cheese are all suitable fillings. The wealth of possible shapes and variants enriches every product range.
The F irst S tep of manufacturing croissants is the “predough” formation. To prepare predough, flour, water, in-dough fat, yeast, salt, and sugar are mixed together in a single step. Typically, croissant predough is mixed in a relatively cool environment for a longer time than other pastries. The ideal temperature of the dough should be around 19 °C to best hydrate the ingredients.
The Second Step is the lamination process. Lamination is necessary to produce multilayered dough with alternating layers of predough and fat. Croissant dough is typically laminated until 16–50 fat layers are obtained. The optimal number of layers can be determined by balancing certain crumb properties with specific volumes. On one hand, a low number of layers yields large specific heights as well as irregular crumb structures with large voids. On the other hand, a large number of relatively thin layers leads to interconnection between different dough layers as well as less dough lift.
After lamination, the dough is formed into its famous crescent shape. First, the laminated dough is cut into triangles of the desired size. The triangles are then rolled with threeand-a-half to four full turns, and finally, the ends of the roll are curved inwards to form a crescent.
The Third Step is the fermentation process. Croissants are different from other puff pastries in that they include yeast, which, during proofing, increases the dough volume. Ideally, the optimum croissant quality is achieved at a yeast level of 7.5%, with a proof time of 60 minutes at 31 °C. The croissants are finished proofing when the dough has expanded two-and-a-half times its original volume.
The Fourth Step is the baking process. Also known as “pastry lift” or “dough lift”, the dough expands as water is converted to steam, thus increasing the pressure between each dough layer. As a result, the croissant dough rises up to yield its characteristic flaky texture. Depending on the type of oven used and specific size of the croissant, the baking
time can range from 10 to 20 minutes and the oven temperature can be set anywhere from 165 °C to 205 °C.
The F inal S teps are the cooling and storage of the croissant. Croissants are generally not stored for very long and are typically consumed soon after baking.
Take a delightfully fragrant croissant, put it with fresh butter and jam, and voilà – you’ve got the archetype of French delicacy. Although, the croissant is not as French as it seems. Croissants can be spicy, classically buttery, or filled with a special filling. Thanks to their versatility and the multitude of different creations possible, there is a croissant to suit every pastry lover’s personal taste. But in all their variety, they have one thing in common: their production is almost identical.
IoT in manufacturing can enable the monitoring of production lines, starting from the raw material processing down to the packaging of final products. This complete monitoring of the process in real-time provides scope for recommended adjustments in operations for better management of operational costs. Furthermore, close monitoring helps identify production lags, producing less waste and reducing unnecessary work in the production line.
IoT applications enable the tracking of events throughout a supply chain. Using these systems, the inventory is tracked and traced worldwide on a line-item level, and the users are alerted of any major deviations from the plans. This provides visibility into inventories, and managers are also provided with realistic readings of the available materials, work in progress, and estimated arrival times of new materials. In summary, this maximizes stockpiles and helps lower shared costs in the value chain.
Improving Quality Control IoT sensors gather aggregate product data and other third-party syndicated data from various stages of a product cycle. This data relates to the composition of raw materials used, temperature and working environment, wastes, and the impact of transportation on the final products. Moreover, if used in the final product, the IoT device can assist in providing information on the customer’s perceptions of the product. All these inputs can later be analyzed to address and rectify quality issues.
The Industrial IoT (IIoT) can aid in providing access to real-time supply chain information by tracking materials, equipment, and products as they easily move through the supply chain. Effective reporting gives manufacturers a chance to collect and feed delivery information into ERP, PLM, and other systems. By connecting production plants to suppliers, all parties involved in the supply chain can easily trace interdependencies, material flows, and manufacturing cycle times. This data will assist manufacturers in anticipating problems, reducing inventory, and potentially lowering capital requirements.
Because product owners are typically interested in the flow of production and what is happening with their products, OEMs’ manufacturing capabilities should be optimized not only to increase efficiency but also to allow product owners to trace and track the production process. These are the essential elements for digitalizing OEM manufacturing.
https://www.iaasiaonline.com/for-machine-oems-digitisation-driven-unprec edented-productivity-now-a-reality-2/
https://blog.se.com/food-and-beverage/2019/03/27/for-machine-oems digitization-driven-unprecedented-productivity-now-a-reality/ www.industrialtechnology.co.uk/oems-tailoring-to-the-needs-of-the-food and-beverage-industry www.4iplatform.com/blog/essential-uses-applications-and-benefits-of-in dustrial-iot-in-manufacturing/ www.4iplatform.com/blog/iiot-for-an-oem-end-user-and-an-aftermarket manufacturer/
One of the significant challenges facing by bakery manufacturers is the spoilage of bakery products. The term spoilage of bakery products can be defined as any changes that alter the characteristics and quality of the product to be undesirable for human consumption. This article shall only focus on the spoilage of bakery products caused by microorganisms, types of microorganisms involved, sources of spoilage microorganisms, and examples of microbiological criteria of bakery products. The important factors affecting bakery products’ spoilage are the product’s pH and water activity. Products with low acidity and high moisture content are more susceptible to microbiological spoilage.
Microbial S poilage The potential of microbial spoilage of bakery products tends to increase nowadays. This phenomenon might be attributed to consumers’ demand for preservative-free, clean-label products, including natural ingredients that are naturally contaminated with microorganisms, such as whole-grain flour, and the global warming problem. All these factors impact the spoilage and shelf-life of bakery products. The spoilage microorganisms of bakery products can be identified into 3 main groups, including molds, yeasts, and bacteria. These microorganisms contaminate and proliferate in foods resulting in product spoilage or foodborne disease outbreaks in case of pathogen contamination.
Mold Spoilage is the major problem in high and intermediate-moisture bakery products resulting in tremendous economic losses. Mold spoilage causes an undesirable taste and odor due to the production of various exoenzymes such as lipases, proteases, and carbohydrates. Additionally, the mycelium of mold is visible on the surface of the spoiled products. As a result of mold spoilage, the losses of bakery products are approximately 1-5%, depending on the season, product type, and processing methods. The most common spoilage molds in bakery products are Rhizopus, Aspergillus, Mucor, Penicillium, Endomyces, Monilia, Cladosporium, and Fusarium. Rhizopus stolonifera is a prevalent spoilage mold in bread and is often referred to as the bread mold. Penicillium spp. including Penicillium roqueforti, Penicillium paneum, Penicillium brevicompactum, and Penicillium chrysogenum can grow on the bread surface, producing a greenish-blue layer. The heat-resistant mold, Paecilomyces variotii, causes spoilage in bread with a characteristic dark yellow-brown layer on the slice of bread. In addition to the mold spoilage problem, mycotoxins found in bakery products impact consumer safety.
The sources of mold contamination could be the air in the manufacturing area, food contact surfaces, production equipment, raw ingredients, and food handlers. Generally, mold spores are destroyed during baking; therefore, mold contamination happens in the post-baking process during the cooling process, slicing
process, packing process, transportation, and storage. It was reported that air in the production area is a primary contamination source of mold spores. These mold spores can also be found in flour, old bread deposits, or contaminated in the air conditioning system of the production and storage areas.
Yeast cause spoilage of bakery products with high and intermediate moisture content with 2 characteristics of spoilage as follows: (1) A visible growth of yeasts appeared as white, cream, or pink patches on the surface of bakery products. This kind of spoilage is usually observed in products with high moisture content and short shelf life, and (2) Fermentative spoilage caused by the yeast fermentation resulting in various changes such as alcoholic, esteric, or other odors, gas bubbles observed in jam or fondant or swollen of flexible packaging. The fermentative spoilage is more frequent in products with lower water activity and longer shelf-life, such as fruit cake and Christmas pudding.
The important spoilage yeasts in bakery products are Trichosporon, Saccharomyces, Pichia, Zygosaccharomyces. The spoilage of bread with a characteristic of white chalk scattered on the surface of bread is caused by Wickerhamomyces anomalus, Hyphopichia burtonii , Saccharomycopsis fibuligera, and Zygosaccharomyces bailii. Zygosaccharomyces rouxii is the osmotolerant yeast that causes spoilage in high sugar coating and filling products. An unclean utensil and machines in contact with the bakery products after baking process such as a slicing machine and flour dust can be sources yeast contamination in the products.
Bacteria Spores in the genus Bacillus are highly heat resistant. They can survive inside the bread loaf upon baking, and subsequently germinate and proliferate during cooling. Bacillus subtilis, Bacillus licheniformis, Bacillus pumilus, Bacillus amyloliquefaciens, Bacillus sonorensis, Cytobacillus firmus, Niallia circulans, Paenibacillus polymyxa, and Priestia megaterium are main bacteria in the spoilage characteristic of bread called the rope spoilage. The characteristics of rope bread spoilage include sticky, web-like strands and stringy bread crumb upon pulling apart, slime formation, and an unpleasant odor resembling rotten melon or pineapple. This unpleasant aroma is caused by releasing the volatile compounds, including diacetyl, acetoin, acetaldehyde, and isovaleraldehyde. The spoilage in bread is usually found in the product with high moisture content during the warm weather, as in the summer, which supports bacterial growth. Bacillus can be detected in many ingredients, such as flour, that might contaminate with bacterial spores exceeding 103 spores/g. Bacterial spores can also be found on the equipment and the processing environment. Furthermore, the bakery’s yeast is another source of spoilage bacteria. It was reported that high Bacillus spp. spore counts of 5.15 log spores/g. are detected.
1.The microbiological criteria of bakery products according to the guidelines set by the Department of Medical Sciences, Ministry of Public Health entitled the microbiological criteria of foods and food contact utensil Issue 3 (B.E. 2560) of (1) Bakery products without filling or add filling or other ingredients before baking and (2) Bakery products that add filling or other ingredients after baking.
2. In accordance with the World Health Organization (WHO) microbiological guideline (1994), the maximum permissible limits for microorganisms in baked products, including cake, bread, and biscuits, are as follows:
• Total plate count: 2 x 105 CFU/g.
• Coliform bacteria: <200 MPN/g.
• Escherichia coli: Absence
• Yeast and mold: <1.0 x 104 CFU/g.
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Garcia, M.V., Bernardi, A.O. and Copetti, M.V. 2019. The fungal problem in bread production: Insights of causes, consequences, and control methods. Current Opinion in Food Science. 29: 1-6.
Giannone, V., Pitino, I., Pecorino, B., Todaro, A., Spina, A., Lauro, M.R., Tomaselli, F. and Restuccia, C. 2016. Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread. International Journal of Food Microbiology. 235, 71-76.
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Pacher, N., Burtscher, J., Johler, S., Etter, D., Bender, D., Fieseler, L., and Domig, K.J. 2022. Ropiness in bread – A re-emerging spoilage phenomenon. Foods. 11: 3021.
Patil, V.S. and Kukade, P.D. 2020. Fungal spoilage of bakery products and its control measures. World Journal of Pharmaceutical and Medical Research. 6(1): 167-181.
Saddozai, A.A. and Khalil, S. 2009. Microbiological status of bakery products available in Islamabad. Pakistan Journal of Agricultural Research. 22(1-2): 93-96.
San, H., Laorenza, Y., Bezadfar, E., Sonchaeng, U., Wadaugsorn, K., Sodsai, J., Kaewpetch, T., Promhuad, K., Srisa, A., Wongphan, P., Harnkarnsujarit, N. 2022. Functional polymer and packaging technology for bakery products. Polymers. 14, 3793.
Saranraj, P. and Geetha, M. 2012. Microbial spoilage of bakery products and its control by preservatives. International Journal of Pharmaceutical & Biological Archives. 3(1): 38-48.
Smith, J.P., Daifas D.P., El-Khoury, W., Koukoutsis, J., El-Khoury, A. 2004. Shelf life and safety concerns of bakery products – A review. Critical Reviews in Food Science and Nutrition. 44: 19-55.
WHO, 1994. Guideline value for food and drinking water, World Health Organization, Geneva, p.3-4.
Shelf-life improvement for food products is a challenging task for the food developers and food scientists. It is even more challenging when considering various countries’ laws and restrictions that prohibit or limit synthetic preservatives, especially for the production for exports. Therefore, natural extracts or natural ingredients are the main solution for shelf-life improvement and increased food safety.
First, the food spoilage from the quality change including color, smell, taste, shape, texture, nutrition, as well as consumer’s safety is discussed. Causes of food spoilage include:
• Spoilage by microorganisms
• Physical spoilage
• Spoilage by enzyme
• Chemical spoilage
The cause of those spoilage is challenging for food scientists to research and develop solutions for shelf-life improvement. Utilizing natural ingredients is one of the successful methods derived from the collaboration among food scientists and various researchers. Examples of the natural ingredients used in shelf-life improvement are as follows:
Rosemary Extract: Rosemary is one of the spices with a unique smell and taste. It is typically used in seasonings and savories. Researchers found that rosemary is composed of an essential Rosemarinic acid. Rosemarinic acid is an antioxidant, beneficial to our body and improves shelf-life as it is a natural antimicrobial and natural antioxidant. Thus, rosemary extract has become one of the main ingredients in the food industry.
Green Tea Extract: Green tea is one of the first extracts that is well-known to the consumer. Green tea was researched and developed in Japan. It has various benefits as an extract for skincare, anti-aging, brain development, heart function, fat absorption, and cancer risk reduction. Green tea has an essential antioxidant called Catechin, including the essential components of EC, EGC, ECG, and EGCG. Not only an antioxidant for our body, but it is also an antioxidant for food. Green tea extracts are widely used and successfully reduce oxidation in rice vermicelli and egg noodles. Japan technology was used to add green tea extracts to the flour preparation process, giving egg noodles a longer shelf life without altering the smell and taste. The quality of color, smell, and taste was also kept for longer.
Acelora Extract: Acelora or Acelora Cherry is recognized as the Queen of Vitamin C. It is in the Malpighiaceae family. It is a cherry-like fruit commonly found in supplements due to its high Vitamin C content as high as 50-100 times compared to lime. In addition, there are also flavonoids and carotenoids, which also act as antioxidants for our bodies. For shelf-life improvement, Acelora extract acts as a natural antioxidant to preserve food’s color in fresh foods and processed meat such as sausage, ham, or bacon without altering the product’s smell and taste.
Spearmint Extract: Spearmint is a species of mint with a unique smell and taste, widely popular among various groups of consumers. Spearmint was used in both savories and sweets to enhance the unique aroma and flavor. Scientists
discovered that spearmint has an important composition called Rosemarinic acid, also an antioxidant. A lot of research confirmed that spearmint extract could effectively slow down the color change in food with natural colors. Natural colors are normally sensitive to heat, light, and pH values. Spearmint extract could help preserve natural colors added to the products such as beverages, milk, salad dressing, sauces, or even seasonings with Paprika Oleoresin as the main ingredient. Normally, the color would change after 3 – 6 months. The research confirmed that after spraying spearmint extracts to the product, the chili’s fresh red color took significantly longer without altering the product’s smell and taste.
Oregano Extract: Oregano is one of the seasonings in the Labiatae family. It is used as the main component in various savories with an excellent and unique smell and taste. Rosemarinic acid in oregano is a potent antioxidant that benefits the body and increases the product’s shelf life. Oregano also contains Thymol, an antifungal agent, and Carvacrol which helps boost immunity and inhibit bacteria growth.
Vinegar-based Natural Antimicrobial: The fermentation process utilizes mainly natural ingredients with the added special process compared to normal vinegar fermentation to specific qualifications in terms of increasing the shelf life of various products. This vinegar extract significantly inhibits TPC, Salmonella, E. coli, yeast, mold, and other microorganisms’ growth. Thus, it helps enhance consumer safety and food product shelf life, particularly for chilled semi-processed meat.
Chitosan: An extract from shrimp, crab, or crustaceans shells. Chitosan could prevent food spoilage by microorganisms in various types of food, including sausage products, and could be used as a substitute for synthetic preservatives such as Sodium Benzoate or Potassium Sorbate and reduces Sodium Nitrite usage. However, there are substitutes for chitosan that not only lower salt content but also stop microbial deterioration in meat products.
All extracts mentioned above are only some examples of natural ingredients supported by various research. They could be used as antimicrobial, antioxidant, and enzyme inhibitor agents. However, there are still a lot of natural ingredients under study. Those ingredients need to be supported for safe usage in the food industry, for a reduction of synthetics and chemicals usage, for better consumer health as well as sustainable development for our world.
choose the suppliers with an international food safety certification recognized by the Global Food Safety Initiative (GFSI). Additionally, the assessment of outsourced suppliers must span the key aspects such as product safety, traceability, HACCP verification, product safety and food defense, validation plans for end products, and good manufacturing practices. The audit must verify that these points form part of the suppliers’ product safety management systems and are fulfilled in accordance with relevant guidelines. If a second- or third-party auditor is to carry out this task, only a certified, experienced, and competent auditor for product safety is allowed to conduct the supplier inspection.
• Extension of site standards, site security, and food defense: the food operator must establish preventive measures against malicious activities targeting its products, sites, and brands under the company’s management. If the personnel are involved in the assessment of threats and food defense, said persons or teams must understand the food defense-related risks that may potentially occur in the manufacturing facility, and such understanding also includes the knowledge of the manufacturing site and food defense principles.
• Equipment The food operator must have the documents detailing the purchase conditions of new equipment, including relevant laws and food-contact surface requirements. To ensure legal compliance, the purpose of equipment usage, the types of materials to be used, and the nature of raw materials must be specified. The approval from a multi-disciplinary team must also be obtained and provided.
Pet food and animal feed:
The manufacturing, processing, or packing facility of pet food and animal feed containing medicinal substances must adhere to a protocol established specifically for the handling of medicine ingredients and end products. Such protocol must at least feature the following aspects:
• Information of medicine-containing materials being processed in the manufacturing facility: these materials include, for example, raw materials, processing agents used in the production, end products, reprocessed products, new products, or ingredients used in product development.
• Approval of suppliers for all medicinal raw materials
• Training of personnel on proper and specific management of medicine
• Plan to ensure correct concentration of medicinal substances in end products
• Measures (such as sanitizing process) to prevent contamination of non-medical pet food or animal feed not containing medicinal substances.
• Specific protocol to ensure proper labeling of pet food or animal feed
• Procedure for safe disposal of waste, including medicinal raw materials and products, to ensure legal compliance.
• Animal primary conversion: the animal primary conversion facility (processing animal meat such as red meat, poultry, or fish) must adhere to the specified regulations in addition to other existing conditions listed in the standards for animal primary conversion, which includes, for example, entrails or blood. Said facility can apply for the BRCGS certification. The manufacturing facility must adhere to the regulatory measures to guarantee that the products are safe and suitable for further application.
X-ray equipment testing procedure
Equipment testing procedure must consist of the following:
• The use of test samples in adequate, round shape (such as general contaminants) with clearly defined diameter. To choose an appropriate test sample, all potential risks must be taken into account. Also, the size and nature of said object must be clearly indicated.
• The test samples must be used separately in each test.
• The test is conducted to verify whether the detection and sorting systems can function properly under normal circumstances.
• An X-ray equipment test is conducted when a continuous-flow test kit containing a test sample is dispatched through the X-ray machine at normal conveyor speed similar to that of any general production line.
• The error-prevention function is tested as part of the detection and sorting systems. Once the X-ray equipment is installed on the conveyor belt, a test sample must be dispatched to the area of minimum sensitivity of the X-ray equipment, such as near the origin of the radiation or near the equipment. If possible, consider using a test sample contained in a clearly identified packaging sample of the food product in the X-ray equipment test.
If the X-ray equipment is used in the production line, the test sample must be placed in all the possible critical points to verify the product flow. Also, the operational time of the sorting system must be checked for its optimum efficiency to ensure the elimination of any detected contaminant. The production line equipment test must be completed between the times where the production line begins and ends.
In general, the major changes emphasize on the involvement of every department as well as the development and application of food safety culture and engineering, with a strong focus on the standardization of machinery and equipment that affect food safety.
The Food Ingredients Asia 2022 exhibition was returned after the COVID-19 epidemic. The feedback from visitors and exhibitors from various countries was highly positive during the three days. Furthermore, this was the first time that Fi Asia collaborated with Vitafoods Asia 2022. The goal for this year was to promote the sustainability idea, which is the major focus, so numerous prizes from various aspects, called Sustainable Booth Awards, were delivered to the eligible exhibitors.
The most highlighted topic was Immune Boosting, the combination of key elements that significantly boost the human body's immune system resulting from the consequences of COVID-19, including the substances that improve both physical and mental stamina and the Mood Stabilizer Ingredients, likewise affect the equilibrium of our emotions. This is highly important for everyday human existence because living pattern has altered dramatically. Furthermore, there are several seminars on various themes aimed at broadening the trader's perspectives on the food sectors' future features and the ingredients' application in connection with the customers' demands as described below.
Alternative proteins are the global food trend, emphasizing healthy consumers for more than 90% of global consumers and the flexitarian, including the elderly and the environmentally conscious, for 25%. Food producers must stress the ratios on the many sorts of consumers to design the proper items for them. Alternative proteins are classified into various types like plant-based proteins or insect-based proteins. To efficiently develop alternative proteins, there're 5 technologies to implement; biological technologies, organic technologies, food-processing technologies for the equipment, artificial intelligence, agricultural technologies, and blockchain for the reversible check; all are required to generate alternative proteins.
Although the globe is gradually recovering from the COVID-19 epidemic, the condition of ingredient shortages and worldwide conflict have had a significant impact on the global economy and global inflation. As a result, customers consider appropriate food that fits their budget. This creates fantastic opportunities for some specific types of food, such as "Frozen Food," which has grown dramatically over time because frozen food is ideal for those with low incomes because they can buy a lot of them and retain them for them a long time. As a result, this is particularly useful for cost control, as food prices may unexpectedly rise. As a result, frozen food now offers both main courses and sweets for consumers.
Probiotics Applications for the Gut Health
There are around a hundred thousand billion bacteria in the human body, particularly in the colon, including over five thousand different microbes. These are classified into three types: symbionts, pathobionts, and normal flora. They all share a trait known as Gut microbiota, which exhibits different behavior. For a healthy person, groups of microorganisms are merged and stabilize the gut. Its stable state will assist the digestive system and make Metabolite, which is highly useful to the efficacy of the intestinal mucosa, considerably increasing the immune system.
The upcoming Food Ingredient Asia 2023 and Vitafoods Asia 2023 are scheduled at the Queen Sirikit National Convention Center Bangkok from September 20-22, 2023.
The global fresh produce industry celebrates coming together again at ASIA FRUIT LOGISTICA 2022 in Bangkok, Thailand. Nearly 10,000 high-level trade visitors from all over the world converged on Bangkok’s Queen Sirikit National Convention Center on 2-4 November 2022 for the first in-person edition of ASIA FRUIT LOGISTICA since 2019. Thailand, India, Malaysia, Vietnam, and Australia were the top five countries represented in terms of visitor numbers.
The trade show floor was buzzing as attendees made the most of getting back to doing business face-to-face. Visitors could take in an exciting array of products and services from all over the world. Some 420 exhibitors from 42 countries and regions showcased their offerings, and the event featured 18 national or group pavilions. Australia was the single-largest exhibiting country, with the US, Italy, New Zealand, and Thailand making up the top five exhibiting nations. They reported back-to-back meetings for all three days of the event and remarked on the high quality of buyers and trade visitors coming to their stands.
For more information on exhibiting and visiting ASIA FRUIT LOGISTICA 2023, please visit www.asiafruitlogistica.com, or contact the Organizing Team at info@gp-events.com
succeeded in reuniting the global fresh fruit and vegetable business in Asia
1-3 BITEC Bangna,
over 300 entrepreneurs attending the seminar. We hereby summarize the seminar as follows:
The COVID-19 pandemic accelerate adaptation in printing industry, resulting in more technology-driven efforts and innovations. Popular trends and technologies are metallic or glowing ink, 3D printing techniques, security printing, smart label and AR, including traceability for food safety. As many products are produced to meet unlimited consumer needs, the manufacturer comes up with various methods to boost production and more importantly to understanding consumer needs to better match such needs through examination of the consumer’s decisionmaking process, such as price, appearance, quality, and brand. In addition, the customers’ factors in decision to purchase product such as perception, interests, needs, impression, and decision have to be studied, therefore packaging design is a major factor in such decision. Sustainability is also another factor, and thus talks about bio-based or bio-degradable packaging are becoming more common. In 2021, packaging sector has the highest bioplastic consumption at 48% of the entire bioplastic market. It is estimated that production of bioplastic will increase to 7.59 million tons in 2026.
