Asia Food Journal | January - February 2022

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From the Editor EDITORIAL/PUBLISHER Keen Whye Lee Publisher

Looking inward and going local in 2022

Raymond Wong Publishing Director raymond@harvest-info.com Nathelle Lumabad Editor editor-afj@harvest-info.com Danico Acosta Layout and Design

Dear Reader,

OPERATIONS

Happy New Year! A new year is mostly greeted with warmth and optimism, so my hope is that these feelings resonate as we enter 2022. Although we’re still in the midst of a global health crisis, industries and economies are surviving and thriving, including F&B. There’s a lot of hope and optimism that we’re in the final stretches of this pandemic.

Mari Vergara Head of Operations mari@asiantvawards.com

One common theme that we’ve seen as we were creating this issue is on looking inward. In F&B, this translates to going back to our roots and focusing on native ingredients and processes - which is great news for local producers and suppliers.

Simon Lee Hong Kong, U.S.A. sales@harvest-info.com

In this issue, we will also explore the current status of the broader alternative protein industry and specifically cultivated meats. These disruptors in the industry are going to keep gaining ground in the coming years, so we’ll look at how they’re poised for growth in the future. As these segments boom, companies have to consider other issues beyond sustainability.

Chua Chew Huat Asia Pacific sales-sg@harvest-info.com

We will be listing some F&B trends forecasted in 2022, and how technology is helping out the problem of food security. Food safety in processing will also be explored and how this looks like in the pandemic era.

Enjoy the pages of Asia Food Journal’s first digital issue in 2022. Cheers!

SALES

Erhardt Eisenacher Europe info@eisanacher-medien.de MARKETING Franco Rafael mktg@harvest-info.com Coy Nazario production@harvest-info.com TECHNICAL SUPPORT Michael Magsalin tech@harvest-info.com Harvest Information Pte. Ltd. 1100 Lower Delta Road #02-05-08, EPL Building Singapore 169206 AsiaFoodJournal

Nathelle Lumabad Editor

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Contents 16 12

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news 04 Barry Callebaut expands plantbased range with dairy-free compounds

06 SinnovaTek introduces aseptic

processing and filling equipment at copacking site

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08 Toppan lowers carbon emissions through eco-friendly barrier packaging

10 Sidel incorporates high-speed PET bottle line in Baghdad

11 The Hershey Company tops

Forbes list of female-friendly companies

12 Alternative protein, cultivated

meat as major disruptors in F&B

14 Focusing on convenience, local ingredients and sustainability driving F&B growth in 2022

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16 Going beyond supporting

sustainability in alternative protein

18 Improved hygiene in food

processing lies in the details

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Fixing the fragile food system through technology

cover story 12 Alternative protein, cultivated

meat as major disruptors in F&B

Feature 14 Focusing on convenience, local ingredients and sustainability driving F&B growth in 2022

16 Improved hygiene in food

processing lies in the details

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Your professional guide in Asia Paciic for Processing, Packaging and Ingredients

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NEWS | Ingredients Barry Callebaut expands plant-based range with dairy-free compounds Leading manufacturer of high-quality chocolate and cocoa products Barry Callebaut has introduced its new offerings in its Plantcraft line of plant-based ingredients. These dairyfree products are part of its North American product portfolio, which are manufactured in wholly segregated facilities that do not handle dairy.

Included are dark compounds that are shelfstable and perfect for confection, snack, bakery and ice cream applications.

The Dark Dairy-free EZ Melt Compound features a higher melting point for molding, drizzling, while those looking into large scale applications for drizzling and enrobing should consider the Dark Dairy-free Bulk Liquid.

Dark Dairy-free Compound Chip/Chunk can be incorporated in baked goods and trail mixes, while the Soft Chunk variant is best for frozen dairy and allergen-free ice cream.

Barry Callebaut also offers the Dark Dairy-free Compound Soft Shaped Chunks, which can be molded and customised according to a customer’s needs.

“To support the plant-based revolution, we’re thrilled to introduce our latest offering, DairyFree Compounds,” said Laura Bergan, Director Barry Callebaut Brand. “Recent successful plant-based launches met market demands with a flavor-first mentality, focusing on taste.

At Barry Callebaut, we’ve taken the plant-based opportunity to a new level elevating products on indulgences that happen to be plant-based.

We’re excited to see the industry expand product lines and introduce new innovative creations to cater to everyone’s lifestyle choice, across different generations.”

U.S. FDA classifies acacia gum as dietary fiber The acacia gum, also known as gum Arabic or E414, has been recognised by the U.S. Food and Drug Administration (FDA) as a dietary fiber. This means that products that contain this functional ingredient can include it in the fiber section of Nutrition and Supplement Facts labels in the country. It is typically utilised in flavorings, beverages, confectionery, bakery, dairy and dietary food items.

This announcement comes after ingredients companies such as Alland & Robert have submitted studies, research and petitions in 2019 and 2020 on the health benefits of acacia gum. Strong scientific literature has shown that the natural additive can help lower blood glucose and insulin levels, especially after consuming a meal loaded with carbohydrates.

Dr. Isabelle Jaouen, R&D Director at Alland & Robert said: “We have provided the FDA with numerous data coming from several clinical trials to support our request that acacia gum be recognized as a dietary fiber. Two laboratories that specialize in clinical nutrition, including one university, have been mandated for the design and realization of the clinical tests. Our citizen petitions included data showing the benefits of acacia gum on blood glucose levels”.

Commenting on the FDA decision, Mr. Frédéric Alland, CEO at Alland & Robert said, “We are extremely satisfied that the FDA agrees with us that acacia gum is a fiber and can be labelled as such. It’s a great news for the American consumers, who will be able to enjoy this natural ingredient in their daily food. Alland & Robert remains committed to providing the highest quality of natural and non-GMO Acacia Fiber”.

Alland & Robert is a natural gums supplier that is a pioneer in natural tree exudates.

Focusing on acacia gum, the company requires a minimum of 90% fiber content for all products in its Acacia Fiber portfolio.

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Ingredients |NEWS Microalgae-based diary-free cheese to be launched by Sophie’s BioNutrients, Ingredion Idea Labs Food technology company Sophie’s BioNutrients has partnered with Singaporebased innovation centre Ingredion Idea Labs to release dairy-free cheese using microalgae. This revolutionary food ingredient mimics regular cheese’s umami and tangy taste profile but is the healthier plant-based alternative.

This comes in semi-hard and cheese spread variants and one ounce of the item can provide double the daily allowance of vitamin B12. The dairy-free cheese is made from microalgae protein that’s harvested within three days from a single-cell microalgae in a protected environment. These are U.S. GRAS and European Safety Authority-certified, which means they can be incorporated in food or supplements.

“Microalgae is one of the most nutrient-rich and ductile resources on the planet.

Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives. We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining,” said Eugene Wang, Co-Founder & CEO of Sophie’s BioNutrients.

Ai Tsing Tan, Innovation Director at Ingredion also shared, “As we innovate to meet the changing needs of consumers, it is key to focus on the attributes important to creating a consumer-preferred product. Our approach to dairy-free cheese is to develop it as closely as possible to cheese in both flavor and texture. Consumers can enjoy a delicious, recognizable and desirable vegan cheese eating experience.”

The global vegan cheese market was valued at $1.2 billion in 2019, and is estimated to reach $4.42 billion by 2027 at a CAGR of 15.5%. This presents a great opportunity for Sophie’s BioNutrients to cement their position as a leader in value-added ingredients made from microalgae.

Magical Botanical announced as 2022 Flavor of the Year The Flavor of the Year for 2022 was inspired by the Pantone® Color of the Year 2022 and the current trend of flavor creations. Fragrance and taste company Firmenich has named Magical Botanical as this year’s flavor of the year to push forth enhanced well-being and creativity.

It’s the first time that a blend of natural elements was announced as Flavor of the Year. Containing a combination of natural culinary herbs that are easily traceable, this flavour is purported to provide healing and immunity-supporting benefits when integrated in food and beverage products.

“This is our 10th Flavor of the Year, something our customers have really come to look forward to,” said Emmanuel Butstraen, President of Firmenich’s Taste & Beyond division. “To help serve the consumer-driven diet transformation with food & beverages that are better for people and planet, we aimed to develop a creation which embodies this transformation. We tapped into the extraordinary talent and creativity of Firmenich Flavorists across the world to create something entirely new, inspired by the transformative and healing notions of botanicals.”

“Like Pantone Very Peri™, Firmenich’s Flavor of the Year aims to capture the emerging themes we’re seeing in the world around us, by translating new trends and consumer emotions into positive sensory experiences,” said Mikel Cirkus, Global Creative Director, Taste & Beyond. “For 2022, we have tuned in to the global transformation and heightened focus on wellbeing. Over the last 18 months, our collective experience of radical uncertainty has sparked a great transformation. From this, our perspectives, priorities and expectations are changing. Still unsure of what the altered landscape holds, people are none the less embracing its possibilities with hope. We created our Magical Botanical collection to reflect this societal transformation and the new consumer needs it is creating, as people nurture their own creativity, hopes and personal wellbeing.”

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NEWS | Processing SinnovaTek introduces aseptic processing and filling equipment at copacking site Food processing equipment and technology supplier SinnovaTek announced that it has integrated new capabilities in its FirstWave facility. These include aseptic processing and filling equipment, which can cater to a variety of products in the food and beverage industry. Featuring state-of-the art microwave processing technology, this is a great entry point for new companies to enter into the aseptic market.

Operations can cater to low or high acid products, and pumpable food items and make them more shelf-stable. Suppliers can churn out end-products with better color retention, flavour and nutrient levels. Additionally, SinnovaTek accommodates Kosher, organic and non-GMO certified products.

The facility is also FDA-compliant, which ensures safe commercial food production within the premises. There are cold rooms, freezers and a QA lab ready for use as well.

With regards packaging, flexible types are utilised. Adopting these reduces raw materials usage and makes churning out products faster, therefore selling them to the market quicker than usual.

SinnovaTek will also assist clients with label compliance, formulation and other regulatory needs at this production facility.

AMETEK STC launches new temperature calibrator for sanitary sensors Denmark-based AMETEX STC has introduced the JOFRA RTC-168 Reference Temperature Calibrator that is specific to sanitary sensors used in the food and pharmaceutical industries. This product provides a solution to the difficulty in calibrating such sanitary sensors due to their small sizes.

The RTC-168 features a new well design for sensors with large flanges, so they can easily get closer to the uniformity zone faster, and with improved accuracy. Its sensor basket has a temperature equalizer and faster magnetic stirrer. This extends the temperature uniform zone vertically for liquid calibrations, making it easier for smaller sensors to reach.

As an alternative to traditional bath method of calibration, the product incorporates a patent-pending technique that mimics the in-field use of the sensor. Liquid in the main block is isolated from the excess liquid around the flange, removing liquid flow effect, resulting in hassle-free calibration under different conditions. Liquid circulation is also optimised, and heat transfer is done through the heat conveyor’s aluminum, resulting in better consistency.

Further, the reverse flow cooling technique pushes hot air out of the bottom of the calibrator, providing a safer working environment for the technician doing the job.

There is also a removable liquid container, with a screw-on lid and pressure relief valve that enables safe and clean transport of the calibrator.

“We have extensive experience with producing the highest quality temperature calibrators. This knowledge helped us design the new RTC-168, which includes an industry-first innovation and other performance improvements,” said Haakon Harslund, Director of Engineering for AMETEK STC in Allerød, Denmark.

Haakon Harslund added, “We are very proud of our team’s ability to design and produce this innovative calibrator during such a difficult time. Our team was able to continue to collaborate and creatively design while working from home. The result is a calibrator that we know our customers will appreciate and that we are proud of.”

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Processing |NEWS Unibloc Pump completes acquisition of UKbased Flotronic Pumps One of the leading providers of sanitary flow control solutions, Unibloc Pump, announced that it has acquired the pioneer of diaphragm pumps, Flotronic Pumps.

The latter, based in the UK, invented the “one nut” air operated double diaphragm pumps (AODD). This particular equipment boasts of a single bolt design, which reduces process downtime.

Unibloc hopes to build a global sanitary flow control platform, and going into a partnership with Flotronic is one way to realize this vision. The supplier intends to target more end markets that put a priority on hygienge, such as the food and beverage industry. “This acquisition is a perfect hand-in-glove fit for Unibloc Pump.” Chris Stevens, Unibloc CEO said. “Unibloc Pump and Flotronic Pumps are ready to drive accelerated growth by offering customers products and solutions fueled by our passions for innovation, safety, and simplicity in maintenance to avoid downtime and increase efficiencies,” Stevens added.

“What we really like most of all about joining the Unibloc Pump family is that we share many of the same cultural values of simplicity in product design, quality in products, unabashed customer-focus, deep industry expertise, and a penchant for strong innovation,” said Leighton Jones, Director of Sales at Flotronic Pumps.

“These qualities will ensure that Unibloc Pump and Flotronic Pumps will be successful moving forward by flourishing through common bonds,” added Jones.

Both companies will be sharing complementary market footprints, and will be leveraging the operational, manufacturing and distribution capabilities of each.

Thermo Fisher Scientific releases new food safety solution To cater to the need of more cost-effective solid-phase extraction solutions utilised in the food and pharmaceutical industry, Thermo Fisher Scientific has launched its QuEChERS portfolio.

These easy-to-use sample extraction and cleanup kits allow for cleaner extracts for liquid chromatographic analysis.

Products include pre-weighted, highquality salts and sorbents. These eliminate salt clumping during sample preparation, which results in more accurate and reproducible results. Manufacturers can conduct pesticide residues analysis, veterinary drugs analysis and mycotoxins analyses in their food safety workflows.

Available in convenient pouches or prefilled tubes, there are 48 new versions for the for Original, Association of Official Analytical Chemists (AOAC) and European methods. Clients are offered a wide range of solutions that will best suit their needs.

“Regulatory requirements for food safety analysis are becoming more and more stringent. The new QuEChERS collection provides a comprehensive sample preparation workflow that give laboratories confidence that their analysis is reliable and repeatable, and will ensure foodstuffs meet the safety regulations,” said Ken Meadows, global product manager, sample preparation products, Thermo Fisher Scientific.

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NEWS | Packaging Toppan lowers carbon emissions through ecofriendly barrier packaging Japan-based Toppan has successfully contributed to the global campaigns of creating a more sustainable society through its flexible packaging solutions. Shipments of the GL BARRIER, a transparent barrier film that’s incorporated in retort food packaging and mono-material packaging with spouts, have saved 63,000 metric tons of carbon emissions. This number is equivalent to carbon from 23,000 households.

The GL BARRIER is used as an alternative to aluminum foil that features unique coating and vapor-deposited layers for high performance.

Toppan is able to calculate the emissions volume through its SmartLCA-CO₂™ system, which can quantify and show actual figures based on the product’s entire life cycle. Set to be launched in the company’s flexible packaging facility in Gunma, Japan this month, this tool lets Toppan suggest options to clients looking to lower carbon footprint as well. It can show how optimising the design and structure can In line with the Sustainable Development Goals (SDGs), Toppan is providing the TOPPAN S-VALUE™ Packaging range and SUSTAINABLE-VALUE Packaging™.

The manufacturer is looking to push for a shift to mono-material packaging as well.

Additionally, it is also offering GL-BP, which is a polypropylene-based version (PP) of the GL BARRIER in response to the growing demand for PP barrier film in North America and Europe. This PP alternative features enhanced water vapor and heat resistance barrier performance compared to conventional barrier films that use oriented polypropylene (OPP).

Toppan’s goal is committed to supply packaging that minimises carbon emissions without sacrificing quality and performance.

Report shows aluminum can still most sustainable beverage package In the U.S., aluminum beverage cans still rank first in terms of sustainability, according to The Aluminum Can Advantage: Sustainability Key Performance Indicators 2021.

This report, released by The Aluminum Association and Can Manufacturers Institute, shows that consumers recycle twice as many aluminum cans than its counterparts, like plastic (PET) bottles. The former comprises up to 20 times more recycled content than glass or PET bottles and are more valuable as scrap material. They’re worth about $991/ton, according to a two-year rolling average through February 2021.

While there was a decline in consumer recycling last year due to the COVID-19 pandemic, the number of used cans that were recycled actually increased to 46.7 billion cans. The industry recycling rate is at 59.7%, up from 55.9% in 2019, while the product’s recycled content is at 73%.

Closed-loop circularity rate is a new KPI added to the report, which measures how much of a recycled material goes back to the manufacturing or supply chain. For aluminum cans, it’s at 92.6%, which is a considerable rate compared to PET bottles at 26.8% and 30 to 60% for glass bottles.

“Aluminum cans remain the most recycled and recyclable beverage container on the market today,” said Raphael Thevenin, vice president of sales and marketing at Constellium and chair of the Aluminum Association’s Can Sheet Producers Committee. “But the U.S. recycling rate for cans lags behind the rest of the world – a needless drag on the environment and the economy. These new U.S. recycling rate targets will catalyze action within and outside the industry to bring more cans back into the recycling stream.”

“CMI is proud that the aluminum beverage can continue to outperform its competitors on key sustainability metrics,” said Robert Budway, president of CMI. “CMI beverage can manufacturer and aluminum can sheet supplier members are committed to build on the beverage can’s superior sustainability performance and have demonstrated that commitment with the industry’s new recycling rate targets.

Achieving these targets are not only important to the industry’s growth, but also will benefit the environment and the economy.”

This report comes on the heels of The Aluminum Association’s recently announced campaign to increase aluminum can recycling rates. They are targeting a growth of up to 70% by 2040 and 90% by 2050.

Recycling a single can saves 98.7 grams of carbon dioxide emission or 1.56 megajoules of energy. Further, if all aluminum beverage cans that go to U.S. landfills are recycled, the U.S. stands to save as much as $800 million in a year.

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Packaging | NEWS Premier Packaging debuts 100% easily recyclable paper packaging The world is on the heels of the United Nations Climate Change Conference, where global stakeholders continue to identify ways to limit global warming. Reducing carbon emissions is one initiative taken on by many companies. According to the World Economic Forum, about 20% of oil consumption by 2050 will be attributable to plastics – the top source for carbon emissions in the world today.

Scotland-based Premier Packaging has heeded the call and is offering the PaperLock™, an alternative to polyethylene (PE) packaging. This product, approved by the U.S. Food and Drug Administration (FDA) is made from vegetable fibres and does not contain microplastics. This means it can be completely and easily recycled, containing the same advantages of plastic packaging.

The innovation also enables the processing of heat-sealable paper bags, similar to that of plastic counterparts. It can be incorporated in standard packaging equipment, loading and sealing, and vertical forming machinery, so suppliers don’t need to do any additional costly upgrades to their shop floor. Plastic liners, tapes and adhesives will not be necessary with PaperLock™ as well.

The new product can be used with fruits, vegetables, frozen food and other items that utilise plastic packaging.

“Paperlock ™ technology and heat-sealable paper packaging will set a new world standard for packaging sustainability and recyclability,” said John Gaynor, president and owner of Premier Packaging, a Louisville-based company. “Thanks to this technology, we can reduce the emissions of fossil fuels and coal associated with the production of plastics.”

“Partnering with Premier will ensure that we have the manufacturing and distribution capabilities needed to meet the growing demand for environmentally friendly products from retailers and consumers,” said Mark Resch, director of product development, The Paper People based in Wisconsin and who has developed the technology.

Premier Packaging was established in 1994 in Louisville, Kentucky. The company provides customized packaging and shipping solutions to the U.S., Canada, Mexico, Brazil.

Coveris introduces fully recyclable pouches for grated cheese Packaging supplier Coveris has launched a breakthrough in creating a more sustainable packaging to cheese, a food product that has complex shelf-life requirements and high-speed packing demands. Together with food manufacturer Ornua Foods, Coveris has developed a fully recyclable polyethylene (PE) monolaminate structure with a built-in barrier for Tesco’s grated cheese.

This MonoFlex BE is set to replace mixed triple-ply nylon laminate, a traditionally hard to recycle type of packaging. It delivers the current shelf-life requirements and features a resealable zip for convenience and a customisable surface that’s printable with matt lacquer.

Sustainability is also achievable as each bag reduces plastic weight by 680mg, resulting in 411 tonnes of plastic to be recycled every year.

About 32 tonnes of plastic is also removed from the overall supply chain.

Mark Robinson, Coveris’ UK Flexibles Technical Sales Manager also added “To have delivered a first-to-market, fully recyclable monolaminate for cheese is a real win for us and a game changer for the whole industry.

Once again, we’ve proven our capabilities in developing new sustainable performance films and if we can do this for as technically complex a product as this, then we look forward to the next challenge”.

Gordon Walsh, Commercial Director at Ornua Foods UK commented “Sustainability is at the forefront of everything we do at Ornua Foods; it is an area that has huge significance to our retail partners, and ultimately our consumers.

We pride ourselves in working together to achieve our goals and are delighted that this partnership between Coveris and Ornua Foods UK will deliver such a great benefit for our planet.”

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NEWS | Automation Sidel incorporates highspeed PET bottle line in Baghdad Global provider of packaging solutions for the food and beverage industry Sidel is the first to install a production line for PET bottles in Baghdad as part of a government greenfield project. This initiative by the Iraqi National for Food is a response to the growing demand for bottled water in the country. The line is able to produce 48,000 bottles per hour at 96% line efficiency. It also complies with sustainability standards and showcases right-weight expertise.

This particular equipment has the EvoBLOW blower fitted that lowers the required volume of compressed air by 35% with its AirEco2 double air recovery option. In order for the tool to use fewer chemicals and water during external cleaning, the Sidel Matrix Filler is utilised. It enables a smaller filling environment with its SF100 reduced filler enclosure.

“We are very happy that we chose Sidel for our complete water line project, in particular during the pandemic. The Sidel team provided great consultancy and conducted efficient execution so that our product could be launched in a short period of time,” said Mohammed Jasim, Executive Manager at Iraqi National for Food.

The new Dinar bottle comes in three sizes, 330ml, 500ml and 1,500ml and features the StarLite™ design. The first bottle launched in June 2020, with installation and start-up of the production line taking 6 weeks.

SSI SCHAEFER set to launch Singapore’s first large-scale automated cold storage facility There is a boom in warehouse automation in the Asia-Pacific region, particularly in the F&B industry. The automated storage and retrieval system (ASRS) market, specifically, will grow at a CAGR of roughly 10% between 2021 and 2026. Many businesses are seeing the benefits of automating the cold storage segment, including increased supply chain management and efficiency.

SSI SCHAEFER is one company that is focused on this industry, announcing the establishment of a fully automated cold storage hub for the Tee Yih Jia Food Hub. The facility is set to be fully operational by Q1 2022.

The production facility in Senoko will have three warehouses, consisting of two cold rooms and one ambient temperature dry store. These will feature rack-clad high bay warehouse technology and an ASRS system that can accommodate high-volume loads.

It will also have 10,000 pallet positions of frozen storage racks and 15 SSI EXYZ cranes that can work on 300 pallets per hour.

“Logistics automation has been on the uptrend for several years, and COVID-19 has only accelerated this trajectory. With F&B, pharmaceutical and eCommerce booming, cold chain operators and logistics service providers need to evolve their warehouses to support a strong, undisrupted supply chain. As we move towards the next generation of smart logistics, APAC organizations must combine robotics and intelligence software to keep up with shifting market dynamics and meet current and future demands,” said Xavier Perello Pairada, Senior Vice President, Regional head APAC & MEA at SSI SCHAEFER. As a warehouse and logistics solutions provider, SSI SCHAEFFER seeks to address challenges faced by cold chain operators. For limited space, rack clad high-bay warehouse technology can offer high storage density, reliability and rapid processing speeds. The company also offers Automated Guided Vehicles which optimise material flow on a shop floor, therefore minimising risk for human error.

Custom solutions can be crafted to increase supply chain management and efficiency. Other benefits to warehouse automation include improving food safety and storage, reducing spoilage and holding a safe environment for workers.

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Industry | NEWS The Hershey Company tops Forbes list of female-friendly companies Out of 300 honorees, the Hershey Company was ranked first in Forbes’ World’s Top Female Friendly Companies after showing commitment to diversity, equity and inclusion (DEI) in the workplace. According to the company’s Sustainability Report released last year, Hershey showed 48.1% of gender diversity in offices around the world, with 37.4% composed of women leaders. The Board of Directors also presents 42% gender diversity.

In 2020, the food company spearheaded an initiative with the employees called The Pathways Project, which pushed forward a number of DEI goals and projects. This includes establishing a women’s business resource group and supporting women employees through family-focused benefits, among other things.

It had also achieved a milestone in the same year, where Hershey achieved dollarfor-dollar aggregate pay equity for salaried women and people of color in the U.S. By 2025, they aim to expand pay equity for employees worldwide.

“Guided by The Pathways Project, we continue to advance progress around gender equity – a core component of our greater DEI strategy,” said Alicia Petross, Chief Diversity Officer of The Hershey Company. “At Hershey, we are more than female friendly – we are female forward. From internal initiatives, such as pay equity, our hiring and development strategy and women’s business resource group, to external initiatives, such as the International Women’s Day HerSHEy’s bar and our ongoing community engagement efforts to support all youth, this recognition is a testament to our continued commitment to gender equity across our organization.”

Hershey’s CEO Michele Buck has been making sure DEI is a priority in the company for the past 5 years she’s held the position. She is among the small percentage of female CEOs in the Fortune 500.

Kraft Heinz targets carbon neutrality by 2050 The Kraft Heinz Company is committing to achieve net-zero greenhouse gas emissions in its operational and global supply chains by 2050. In the short term, the food supplier is aiming to reduce greenhouse gas emissions by 50% by 2030. For the latter, it will focus on scope 3 emissions, as this comprises 95% of total emissions generated by the company.

To achieve this, Kraft Heinz will be taking strides that are aligned with the Science Based Targets initiative (SBTi) Net-Zero Standard.

These include promoting regenerative and sustainable processes across operations and utilising renewable sources for electricity by 2025. The company will be adopting more recyclable packaging to contribute to a circular economy.

“As one of the world’s largest food and beverage companies, we take seriously our responsibility to slash our environmental impact in the face of climate change,” said Kraft Heinz CEO Miguel Patricio.

“Through partnerships with leading NGOs and across our supply chain, we look to seize opportunities to reduce emissions and minimize our footprint, from the farms that grow our ingredients to the manufacturing facilities that prepare our products.”

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Cover Story INGREDIENTS

Alternative protein, cultivated meat as major disruptors in F&B Asia Food Journal dives deep into the current state of the broader alternative protein market and what the future looks like for the industry.

When it comes to innovation and disrupting a traditional industry like food and beverage (F&B), the alternative protein industry is one that has taken center stage in the past few years. Transitioning to other sources of protein, including cultivated meat, is considered a longterm trend with great potential, although the current landscape is still in its nascent stages.

Today, the market is valued at $20 billion and is estimated to reach around $155 billion by 2027. Right now, it comprises 2% of the animal protein market, and will eventually account for 11% of production by 2035, yielding about 97 million metric tonnes.

The U.S. and China are leading markets, with the latter already ⅓ larger, and

Singapore and Israel being the forerunners.

Asia, in general, is also seen to drive the acceleration of the segment, becoming the largest in the future. It makes sense too as the Asian diet already has a history of substituting meat with other food items like tempeh, tofu and jackfruit.

Both the alternative protein and cultivated meat industries are gaining increasing interest from a research and development, innovation and funding standpoints.

Birthing pains As these segments are still in the infancy stages, a lot of groundwork still needs to be done in terms of education and awareness. While the opportunities are promising, there are still challenges that hinder the widespread adoption and acceptance of alternative protein.

At the heart of the protein transformation lies the accelerated advancement of technology, and the increase in collaboration between stakeholders throughout the industry.

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Alternative protein and cultivated meats are gaining misconceptions because people look at them as processed, therefore unhealthy, or ‘lab-grown’ food.

However, recent products are carefully crafted to be low in saturated fat, with little to no cholesterol, and can be tailored to fit certain nutritional needs. Alternative seafood too is free of mercury and harmful microplastics.

In terms of technology challenges, companies need to be constantly improving ingredient formulations so that iterations of the product are delicious and do not compromise on the whole eating experience. Taste and texture have to cater to the different palates in the market in order to entice consumers to consider this compelling alternative.

Alternative meat products of today are able to mimic the experience of eating traditional meat.

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Modern, cutting-edge technology that is constantly being developed and upgraded will eventually incur a lot of cost. This creates a gap between price points when compared to traditional protein sources, which makes it an expensive product to purchase on a regular basis. Companies may be able to attract those who are curious and may want to try it once, but fail to attract those that need to feed a family or a bigger group of people.

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Cover Story cultivated proteins can only become a staple food item if it is priced affordably, while bringing in profits as well, so innovating, refining and scaling operations using high-volume, low-cost production techniques is vital.

Many are shifting out of the traditional meat industry because of isssues surrounding sustainability.

Additionally, local governments and regulatory products are still navigating the space to ensure that products are safe, particularly as novel ingredients are being utilised in GMO products or plant-based food. For smaller spaces like Singapore, facility footprint is also an issue that’s being tackled.

The challenge is to achieve economic efficiency of food processing and production capacity as the industry grows and scales, while meeting all other aspects typically involved in traditional food manufacturing. While there may be a lot of challenges abound, experts are more than optimistic. “We’ve got this new, exciting industry with the new emerging technologies that I think is going to impact the world population for the better,” David Ziskind, Director of Engineering at Black & Veatch - NextGen Ag says.

The sustainability and food security link The push towards the alternative protein industry is mainly driven by how resource intensive the traditional protein sector is. It contributes 24.5% of global greenhouse gas (GHG) emissions as meat consumption is growing at a rate that the current food system can’t keep up.

In Asia alone, it is estimated that the population will increase to 5 billion by 2050, meaning meat and seafood consumption will rise to 78%, about 10 billion by the same year. And the way the system is working currently is inefficient when it comes to feeding the population.

About 9 calories of animal feed produces only 1 calorie of chicken meat, while beef requires 25 to 40 calories.

Resources like water, land and electricity are also at risk of depleting because of climate change, so there is a global pressure to offer more sustainable food

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that is comparable to what the majority is already used to. Organisations such as the United Nations are getting buy-ins from enterprises across the world to align their own sustainability goals to the worldwide campaigns. This trickles down to the consumer level where buyers are more conscious and aware of how their eating habits affect the environment.

Alternative protein provides a compelling, efficient solution of securing food that’s accessible to all. The broader industry utilises 80% less energy, 90% less water and about 99% land, while the cultured meat sector yields 96% lower GHG emissions. Cultivated meat, in particular, is great for animal welfare as it is created using real meat from cells grown outside the animal.

Countries can localise their protein production and use ingredients that are readily available, which also promotes biodiversity as well. It makes it easier to cater to local tastes and increase adoption, since tastes and flavours are already familiar.

Looking ahead For Gautam Godhwani, Managing Partner at Good Startup, “We are at the end of the first chapter of alternative proteins, where we have seen innovation in ground meat and plant-based milk.” Coming up is a proliferation of products such as seafood, whole cuts of meat foie gras, and microorganism- and cell-based items.

Offerings will soon diversify based on culture and the market will be seeing each region providing specialties. For instance, the U.S. for ground meat, seafood in Asia and non-GMO foods in Europe.

As more players and stakeholders enter the market, production will become more economical and scalable. Alternative and

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“At the heart of the protein transformation lies the accelerated advancement of technology, and the increase in collaboration between stakeholders throughout the industry,” Ken Chew Tan, Director, Business Consulting, Consumer Packaged Goods & Retail Industry at Dassault Systèmes says. It’s all about different systems in society building partnerships to navigate this relatively unknown space as everyone is learning at the same time.

There needs to be systematic efforts to educate customers from companies, academics and regulatory agencies on what cultivated meat truly is, debunking any common myths that have circulated.

Governments must also join to bring information to the forefront and help clear any regulatory pathways.

The market is wide open for food manufacturers to tap into and develop options that can balance taste, nutrition and the overall eating experience. For companies, it’s all about understanding that with innovation comes the flexibility to pivot when needed to meet the needs

Nathelle Lumabad

With insights from Gautam Godhwani, Managing Partner at Good Startup; Ken Chew Tan, Director, Business Consulting, Consumer Packaged Goods & Retail Industry at Dassault Systèmes; David Ziskind, Director of Engineering at Black & Veatch NextGen AG

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Feature INDUSTRY

Focusing on convenience, local ingredients and sustainability driving F&B growth in 2022 Players in the industry should emphasise on health, nostalgia and responsible indulgence to stay afloat.

Companies will be rolling out healthy food that’s easy to prepare and convenient to consume this year.

Supporting holistic health and wellness continue to be at the forefront of trends in the food and beverage (F&B) industry, with the COVID-19 pandemic still a key driver. The consumers of today have gone through this mentally and physically stressful time, resulting in a hyperfocus on self-care through nutrition.

They are aware of the link between the food they consume and their health, and want to be more proactive in taking care of themselves and their loved ones. Making more mindful choices while still making consumption an enjoyable experience is of importance. They want to understand what they eat and drink, and what effects these have on their overall well-being.

These shifting lifestyle demands and

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the emphasis on purposeful indulgence should be taken into consideration by manufacturers and companies in F&B. It pays to take a consumer-centric approach when thinking of new offerings, and businesses need to quickly adapt to the evolving consumer needs. Customers will cater to products that are relevant and will resonate to their priorities.

Convenient, healthy food According to the Innova Market Insights survey, 76% of global consumers aged 26 to 55 believe healthy ageing starts with the food consumed. In particular, Asia has a growing aging population so wellness through diet is top of mind. This heightened emphasis on health comes with a growing interest in gut health and its connection to the body’s immune

It pays to take a consumer-centric approach when thinking of new offerings, and businesses need to quickly adapt to the evolving consumer needs.

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function. Therefore, nutrient-dense whole foods and products that contain functional ingredients continue to take center stage.

As there is more education on the benefits of certain bacteria in the digestive system, food and drinks that feature fiber, pre-, pro- and postbiotics will continue to gain

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Feature

Local ingredients that afford health benefits will be taking center stage.

Suppliers must ensure that their products provide an indulgent eating experience as well.

traction. These microbiome solutions can help reduce systemic inflammation, boosting overall immune functionality.

local farms. Then incorporating personal expression and infusion, doing so provides diversity in lesser-known raw materials.

There is also a rise in accessible, convenient and functional food items that can be easily incorporated in everyday routines. For instance, herbal soups are becoming popular due to their benefits to the immune system. The preference is now on ready-to-eat and ready-todrink variants of this product, over a broth packet that takes three hours to boil.

Additionally, traditionally Asian ingredients are being introduced into the West, repackaged, reconceptualised and translated into new formats for that market to consume. Common ingredients like Koji are considered “new” and “innovative” in that side of the world, gaining attraction from more experimental customers. In particular, this trend is seen in California and areas in the West Coast where there are a lot of disruptors and innovators in F&B.

Relieving stress and improving sleep quality are imperative in the area of mental well-being. This is why products like the Yakult 1000, which contain the highest number of probiotics across the brand’s fermented milk beverages, is becoming an attractive choice.

Infusing products with healthy, functional ingredients and collaborating with academics and experts to do so is still the way to go.

Going back to local Another trend that’s gaining ground and partially brought about by the pandemic and restrictions on mobility is utilising familiar, simple ingredients. More are seeking inspiration and are getting influenced by local flavours and raw materials unique to each region.

This trend began in the restaurant scene, where chefs are discovering forgotten flavours and utilising local sustainable and seasonal ingredients. Besides ingredients, ancient cooking methods are also being brought to the forefront. These practices will eventually influence the food processing sector as well.

It’s about embracing our own unique cultures and roots, seeking inspiration from our own histories and tapping

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Minimising social impact While physical health and emotional wellbeing continue to take center stage, social impact and long-term environmental effects are being taken into consideration too. Consumers are willing to pay more for products that care for the plant and demonstrate sustainability.

Reducing greenhouse gas emissions, plastic wastage and turning to renewable sources of energy are practices looked upon favorably. Businesses must then show transparency in their sourcing and manufacturing processes, ensuring these are ethical and sustainable.

This is also why the plant-based and alternative protein segments are accelerating at a fast pace in the industry.

These are considered “high-tech” foods and are packaged in familiar formats to increase awareness in the market.

Creating and reinventing climate hero foods that use less water, energy and other natural resources will be seen even more In particular, science-based innovation in F&B has seen a wider acceptance in Asia.

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India and China are more enthusiastic about cell-based meat, while Singapore is the first country to support the cultivated meat industry through government-led campaigns. And it seems to make sense as the whole concept of zero-waste and sustainability is familiar in a lot of Asian cultures.

“In fact, these kinds of practices have been ingrained in Asian culture for many, many years. It’s just that no one has been talking about it until this point,” Jess Tang, Senior Consultant of APAC at WGSN says. It’s a common practice to ensure that every part of a produce, animal or food item is utilised and not wasted. Asians have been doing this for generations, being conscious about their own practices and resources.

Beyond these trends, it’s important for players in F&B to have a deep understanding of what the target market is looking for. It’s about ensuring that your product offerings reflect these needs, so that growth opportunities are abundant in this new year.

Nathelle Lumabad

With insights from Pan Hong, Vice President, Marketing Asia Pacific at ADM; and Jess Tang, Senior Consultant of APAC at WGSN.

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Feature INGREDIENTS

Going beyond supporting sustainability in alternative protein Asia Food Journal gathers the insights of Sumi Dhanarajan, APAC Associate Director at Forum for the Future on the other social impacts brought about by this new industry.

The alternative protein industry should be looked at in a holistic manner and more than just the sustainability aspect.

Protein is an essential source of nutrition and there is a growing demand for it, forecasted to increase by 78% in 2050. As the protein system in the food and beverage industry involves both consumption and production, it becomes necessary to conduct these two processes within planetary boundaries.

However, as the traditional meat industry is a high-energy, high-resource type, negative impacts on the nitrogen cycle balance, water quality and biodiversity are to be expected. For instance, about 64% of fisheries in Southeast Asia are at a medium to high risk of overfishing.

The region will be the fastest growing importer of soybeans for animal feed by 2022, which can lead to increased land deforestation.

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One that’s been gaining a lot of global attention is the amount of greenhouse gas (GHG) the meat industry is emitting and in effect, harming the planet. From Asia alone, 5.4 billion tonnes of GHG emissions were recorded in 2050.

This is why more attention is being given to alternative sources of protein in order to meet the needs of the growing population.

And it seems like nations are taking even more notice as there is a boom in investments in this particular segment as of late. In Southeast Asia, vegan and vegetarian plant-based product launches increased by 400% from 2016 to 2020.

Because of the emergence of this disruptive innovation and the growing number of players getting involved, it’s

There are aspects of the alternative protein industry that are often overlooked as the general public is hyperfocused on the sustainability benefits.

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estimated to reach price parity with the traditional meat industry in 3 to 5 years.

Additionally, financial systems are recognising the opportunity in the segment, especially as there’s ongoing pressure to decarbonise operations and portfolios. It’s an attractive investment as there’s not much scrutiny in terms of

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Feature the alternative protein industry that are often overlooked as the general public is hyperfocused on the sustainability benefits. These have to also be considered in order for the segment to be truly good for the planet as it touts itself to be.

A lot of social factors go into the production of alternative or cultivated meat.

Environmental Social and Governance (ESG) indicators as plant-based and alternative protein are already regarded as carbon-friendly.

Local governments are also beginning to take notice and some have begun the necessary steps in terms of national campaigns and regulations.

The Singapore Food Agency recently launched its 30 by 30 goal that involves strengthening the country’s food security, which includes investments in a diverse range of food sources.

Critical kick-off point While this is an exciting time for the alternative protein industry, the types of production models that will be created are critical to how the segment can continue to meet its sustainability goals. “There is an opportunity here to really deliver systems change—create a protein system that is truly socially just and ecologically safe for humanity, if we design it with systemic goals in mind,” according to Sumi Dhanarajan from Forum for the Future.

As processes involved in alternative protein and cultivated meat are moving away from actual food production, there is a question of whether farmers and other traditional players are losing their source of livelihood. Local food production is a natural safety net in times of disruption and informal food systems like the wet market and small stores have been providing affordable, accessible and nutritious food.

There’s also the issue of land acquisition and making sure that it is done ethically, and doesn’t infringe on human rights.

Businesses have to ensure that production is not a health hazard, while providing decent working conditions to the workers in plants and facilities.

Another aspect to look at is pricing of the alternative protein goods, given the technology that’s available today and the tight patent rules it is operating in. When these are not available at an affordable price point, social and financial gaps will emerge, making the innovation inaccessible to certain segments of the population.

All these must be taken into consideration as the alternative industry continues to move forward and accelerate. Proactive steps must be done in order to address these concerns and mitigate the negative impacts these can potentially create.

These initiatives and future investments must support a protein system that is regenerative. It isn’t all about extracting, but rather restoring, replenishing and regenerating the source of these new proteins.

One way to solve the livelihood issue is to decentralise the system wherein smallholder farmers become the custodians of food cultures. To boost local livelihoods, companies can tap indigenous farmers to cultivate plantbased alternatives. Utilise local culture and traditional knowledge, and diversify the food systems in the region too. A similar campaign is one by Green Rebel Foods from Indonesia, who are working directly with farmers to source key ingredients.

Only then can the alternative protein segment become resilient and truly sustainable and provide a positive value for society. “This is a critical m Exploring social impacts There are aspects of

Industry leaders must also encourage regenerative agricultural practices and plant-based economics, taking charge of replenishing and restoring degraded land and ocean ecosystem health. Another key

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practice is reforestation, which can also help mitigate the effects of typhoons.

Becoming a protein visionary All these proactive action steps come from a protein visionary mindset. Right now, the majority seem to be acting like protein engineers who focus on decarbonising the protein system to address food security and scaling low-carbon protein sources.

For Sumi, “The challenge there is that, with a strong focus on high productivity, commoditised production and supply models, they risk exacerbating issues.”

On the other hand, a protein visionary is one that considers the entire gamut of ecological and social impacts. They look into the root causes and find solutions that target these through redesigning and future-proofing the system so it’s ready for any major global disruptions.

Building resilience and adaptability are top concerns, and doing so requires looking at systems holistically, rather than in parts.

The alternative protein industry is part of a broader system that’s currently gaining a lot of momentum and energy. The transition from traditional meat production to this innovative form should not be shallow and just tackle sustainability.

Different stakeholders must collaborate in ensuring that unprecedented problems are not created as sustainability goals are being vigorously met. Sumi believes that we must “bring in new norms and behaviours that take us towards a future fit protein system for the region.”

Nathelle Lumabad

With insights from Sumi Dhanarajan, APAC Associate Director at Forum for the Future.

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Feature PROCESSING

Improved hygiene in food processing lies in the details Food manufacturers must also pay attention to machinery components and other segments of the overall operation to be truly compliant.

Demonstrating strict compliance in ensuring food products are hygienic will benefit manufacturers in the coming year.

Emphasis on food safety has been at its highest in the past couple of years, mostly as a result of the COVID-19 pandemic.

Consumer attention on this segment has increased, meaning companies in the space have to demonstrate that not only is their output safe to eat and drink, but that they are complying with the standard.

This is especially true as the “lazy food” sector is gaining popularity, with people purchasing more packaged, frozen or takeaway food due to the pandemic.

Convenience is a priority, so these easy-toeat food items must not be contaminated and cause health hazards to the buyers.

“There really should be no compromise taken when it comes to food safety.” Marc von Grabowski, Chief Executive Officer at JJ-LAPP stresses.

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There’s not much new regulation to have come out in the past few years, but there are certain systems that manufacturers need to be compliant in.

These include Hazard Analysis and Critical Control Point (HACCP), ISO 22000 and FSSC22000, the highest standards in terms of food safety in Singapore.

Food machinery must also meet EN 1672 and ISO 14159:2002, which detail the different hygienic specifications for food processing equipment and its manufacturers.

Beyond these certifications, the basics of food safety involve ensuring that raw materials are not substandard, and its quality and freshness is maintained all throughout the value chain.

There really should be no compromise taken when it comes to food safety. ” Noticing the overlooked While monitoring the overall facility is necessary when it comes to food safety, there are a number of components that are often neglected and have the potential to cause serious issues in the long run. Processing equipment not only has to be built to the right specifications, but companies should also be aware of how the machinery is maintained and retrofitted with the correct parts. In this regard, getting experts involved should be the first step.

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Feature Taking a holistic approach Food safety does not end with receiving the certifications needed. It’s a daily commitment towards doing the right things, seeing to it that the standards are implemented on a day-to-day basis. The devil is in the details, according to von Grabowski.

Tech tools that allow for automation and data analytics will be increasingly adopted in manufacturing facilities.

Using the wrong materials can cause mold infestation, corrosion and rust, for instance in low-voltage cables or switches. When left unattended, these chipped cable covers and other corroded substances risk falling into the food during operations. This is why at JJ-LAPP for instance, thermoplastic elastomers (TPE) are integrated instead of using PVCcoated cables, which are traditionally used.

The cold chain is also a necessary segment for Alternative Selection, according to Managing Director Sebastian Chia. There should be no fluctuation in temperatures, which range from 0 to 4 degrees when the facility is working properly. Utilising separate tools for the company’s certified organic products line like cutting tools and cleaning equipment helps uphold their ACO accreditation.

There are also a whole host of items to take into consideration when it comes to sanitising equipment, with some companies cleaning up to thrice in a day.

And as much as enterprises want cleaning to be done as fast as possible, hygiene should not be compromised so it’s a matter of ensuring that standards are met at the shortest downtime possible.

More aggressive cleaning agents, accompanied by dry ice and steam are adopted for greater efficiency. Stainless steel is also the preferred material as it’s very resistant and sanitary, but quite expensive. As a result, businesses are finding a better middle ground like mirror coating cables with a special material that can deal with temperature differences and other environmental factors like pH levels.

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Technology support Food processing facilities are now more modern and automated, and food safety can get a boost by using new innovations in technology. Temperature loggers that track data from the production room to the cold chain, ensuring that proper handling is being done even through delivery is one that Alternative Source utilises. Additionally, when the cold chain suddenly breaks down, this event triggers the QA team to take a look. The back-up system also takes over to ensure that food spoilage and eventually wastage does not occur.

Automation is a common theme in processing, where Industry 4.0 is slowly entering the space. There’s an increased need for visibility, so sensors and cameras that deliver real-time information are gaining traction. Along with this tech is predictive analytics that analyses data and see if a certain part of the process is not meeting standards.

Your workforce must also be taken care of as exposed cables and corroded components, for instance, can be a health hazard to those in the facility. This also lets you avoid unnecessary downtime, which can affect profitability too.

Sustainability and food safety are also closely interconnected. Contaminated products won’t go outside your facility, so these are then considered wastage.

Waste also comes in the form of production downtime caused by lapses in management in the facility or things that could have been avoided in the beginning.

Which is why preparation is necessary to make sure that these lapses don’t occur and that your whole production is compliant and safe.

There are so many connecting pieces involved in machines used in food processing that make up the sophisticated and complex assembly lines that churn out the food and drinks we consume.

Taking a look at all these different parts as well will be a great benefit to the players in the space.

This also helps operators make the necessary adjustments whenever the time to replace certain parts is approaching.

Labor shortage was also intensified because of the pandemic, with people getting sick and unable to go to work. As no compromises must be made when it comes to food production, production lines have been upgraded and modernised to address this need.

Some innovations that are being utilised include robots that can do repetitive tasks and adapt to changing circumstances, and remote controlling and diagnosing systems.

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Nathelle Lumabad

With insights from Sebastian Chia, Managing Director at Alternative Selection; Marc von Grabowski, Chief Executive Officer at JJ-LAPP

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Feature AUTOMATION

Fixing the fragile food system through technology Tech innovations are bringing in increased visibility into the supply and value chains in F&B, providing critical data that can help solve the food security crisis.

Digitising food processing has ensured the food and beverage industry’s survival during the pandemic.

The food production capacities across the globe continue to be challenged with supply chains under severe stress, changing travel restrictions and the uncertainty that the pandemic has brought. The past couple of years served as a wake-up call for many countries like Singapore, revealing just how weak its food security system is.

And with Asia’s population continuing to grow, increase, a weak system won’t be able to sufficiently feed the succeeding generation. Focusing on self-sufficiency is becoming stronger in the Asia Pacific region, as most of the population is found in the area. There is an increased pressure to introduce innovations that will enable them to secure food for future hungry people.

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Although this, along with sustainability, is not technically a new problem, the pandemic has only brought these to the surface, causing leaders and key players to think of solutions to circumvent these problems. They have turned to technology as the primary force that’ll drive changes in the industry, making it more efficient and able to tackle this major issue of food security.

New innovations The pandemic brought technology mainstream, and many companies especially in a mostly traditional industry like food and beverage were forced to believe in technology. It was a good idea that many began digitising their operations as food and agriculture are very necessary sectors.

Technology has kept necessary industries like F&B even as most of the world was shut down, and now it’s being used to boost food security.

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Technology has kept them running, even as most of the world was shut down, and now it’s being used to boost food security.

Two key benefits that were commonly seen include an increased yield in every step of the value chain and lower food wastage.

It has also made businesses more agile, fit to handle the many threats and issues food and beverage (F&B) faces today.

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Feature systems. Encourage experimentation and introduction of new ideas that can power the business.

“Don’t just talk about it. Start,” Chua emphasises, putting a focus on the positive impact that technology initiatives can bring. Enterprises don’t have to go grand at the beginning, as it’s okay to start small. It can be as simple as introducing chatbots or automating invoices.

Improving equipment and machinery through technology can contribute to solving the food security crisis.

According to Thiagraja Manikandan, Chief Information/Technology Officer at Olam, there are five major technologies that are becoming prevalent in the F&B industry.

These are namely quantum computing, augmented and mixed realities, artificial intelligence (AI), blockchain and 3D/4D printing. These help create a reimagined global food system, a new world that is still unheard of even today.

We’re seeing increased adoption of many iterations of these major innovations.

For instance, as drone technology costs are down, more are utilising similar technologies that can capture sensory data or satellite images to successfully do precision farming processes. These include precision nitrogen applications, regenerative agriculture practices and even carbon sequencing.

Remote analytical tools that can provide real-time predictive analytics will also be on trend, with smart monitoring models using cloud and the Internet of Things (IoT) integrated in food manufacturing equipment.

Autonomous farming technologies that utilise the IoT, sensors and robotics to help support farm labor that is currently under duress.

Artificial food and biotechnology will also be on the horizon, and we’re seeing glimpses of it already with the cultivated meat industry. RNA sequencing to build seeds that are more disease-resistant and yield-boosting is also forecasted to occur in the coming years.

Eileen Chua, Managing Director at SAP is

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also working towards making technology accessible to every segment of the value chain. For instance, a democratisation of tech tools will take place, with farmers easily accessing data to help make better decisions that will yield more crops.

Machine learning can support leveraging renewable energy and optimising land and water use. In effect, this not only reduces overall expenses, but environmental impacts as well. Sensors and blockchain technologies give greater transparency and may also prevent tampering, counterfeiting and mislabelling of products.

All of these, when put together, basically give companies more visibility into their supply chain and operations, making it easier to optimise where needed.

As businesses are at different stages of maturity, it’s also important to determine where your starting point is. Figuring out what important processes you need to change first will be the beginning of the least complicated path to digital transformation.

And of course, your team must embrace these new innovations and leaders have to instill radical curiosity. Don’t operate in silos and understand what’s happening not just inside, but in the broader landscape.

Digital transformation is an ongoing journey and it involves building a roadmap that will lead you to an end point. These smart technologies need not be expensive for companies to bring in agility and growth.

Players in the F&B space should watch out for bigger and better technology that can help solve long pending problems like food security and sustainability.

Technology can help bring the balance between what is right for the planet, producers and consumers.

Starting a digital journey While F&B is still mostly traditional, companies can certainly get started in integrating technology. For Manikandan, a mindset change and building technology awareness are important factors that businesses need to have.

There must be an acceptance that technology is here to stay and it can assist them in solving customer problems.

It’s also necessary to know not just what technologies are available, but the challenges brought about by tech transforming the world.

Have large ambitions and incorporate them in your company’s long-term goals and strategies. Be open to creating innovation incubation projects in internal

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Nathelle Lumabad

With insights from Thiagraja Manikandan, Chief Information/ Technology Officer at Olam; Eileen Chua, Managing Director at SAP

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