Asia Food Journal | January-February 2024

From the Editor

Time-Honored Practices and Cutting-Edge Developments Dear Readers, In this month’s issue, we dive into an enlightening journey that intertwines the rich tapestry of traditional food practices with the pulsating innovations in the food industry. For our cover story, we share our experience as we toured the Bloom.

Innovation Centre in Vietnam – the groundbreaking facility that stands at the forefront of culinary innovation, reshaping the way we think about what we eat.

We then shift our focus to Valio’s experts to highlight how traditional dairy products are being reimagined to meet the specific nutritional needs of older adults. This piece not only informs but also inspires, showcasing the potential of adapting time-honored food sources to contemporary health challenges.

Our exploration into the modern relevance of krill oil presents a compelling narrative about how this ancient nutrient source is gaining traction in today’s health-conscious world. It’s a fascinating blend of historical significance and cutting-edge research, revealing how old-world ingredients are finding new life in our diets.

Our feature on seaweed and sustainability delves into how this traditional foodstuff is being reinvented as a sustainable, eco-friendly resource. This story is a testament to how innovative thinking can turn simple, often overlooked ingredients into solutions for some of our most pressing environmental issues.

EDITORIAL/PUBLISHER Keen Whye Lee Publisher Cath Isabedra Editor editor-afj@harvest-info.com Danico Acosta Layout and Design OPERATIONS Mari Vergara Head of Operations mari@asiantvawards.com SALES Simon Lee Hong Kong, U.S.A. sales@harvest-info.com Chua Chew Huat Asia Pacific sales-sg@harvest-info.com

We also got insights from Dow Packaging & Specialty Plastics and Dai Nippon Printing Co., Ltd. (DNP) to understand the dynamic evolution of packaging.

Erhardt Eisenacher Europe info@eisanacher-medien.de

Finally, our special feature presents an exclusive interview with James Petrie, CEO of Nourish Ingredients. Petrie shares his insights on the challenges and opportunities in harnessing technology to feed a growing population, while respecting our planet and its resources.

MARKETING

This issue of our magazine is a mosaic of stories that celebrate the harmonious blend of tradition and innovation in the food industry. We invite you to savor each story, as they collectively offer a taste of the past, a flavor of the present, and a glimpse into the future of our food landscape.

TECHNICAL SUPPORT

Bon Appétit!

Lali Singson mktg@harvest-info.com

Michael Magsalin tech@harvest-info.com Harvest Information Pte. Ltd. 531 Upper Cross Street,#04-16, Singapore 050531

Cath Isabedra Editor-in-Chief

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Cath Isabedra Editor

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Contents 35

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04 Ingredients News 07 Processing News 09 Packaging News 13 Automation News 17 Industry News 20 Cover Story: Discovering Bloom.

Innovation Centre

23 Feature Story: Valio’s

Approach to Dairy Nutrition for the Elderly

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09 26 Feature Story: The Modern Relevance of Krill Oil 29 Feature Story: Seaweed and Sustainability 32 Feature Story: Tradition and Innovation in Food Packaging

35 Special Feature: Revolutionizing Future of

Food: Exclusive Interview with James Petrie

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NEWS | Ingredients Loryma launches plant-based egg substitute for baked goods New compound replaces the features of egg and milk in vegan dough.

Zwingenberg/Germany, December 2023 – Ingredients specialist Loryma is expanding its wheatbased portfolio with a functional mix that is free of animal ingredients, as well as artificial colourings, flavourings, and preservatives. Vegan, wheat-based Lory® Stab perfectly replicates the technological properties of egg or milk in bakery products, resulting in a convincing visual appearance and authentic mouthfeel. Products made with this base ingredient, such as muffins, sponge cakes, cake bases, or lava cakes, have the typical airy texture, light crumb, and consistent pore structure.

The concentrate, combined with other ingredients such as flour, sugar, oil, water, and flavourings, can be used to make all types of vegan dough. The result is a viscous mass into which ingredients such as chocolate chunks or fruit can be easily incorporated.

The wheat-based mix is neutral in smell and taste, which allows for individual recipes and a wide range of applications, including American muffins, sponge cakes, cake bases, lava, and cupcakes, all

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of which perfectly meet the growing demand for plant-based bakery products. The stabilising and raising components create a loose and elastic crumb structure, which results in the characteristic mushroom-shaped bulge in muffins, for example.

Norbert Klein, Head of Research and Development at Loryma, says:

“ The light, airy texture and authentic mouthfeel of the

finished baked goods perfectly imitate the sensory properties of non-vegan products. Thanks to the balanced cost-benefit ratio, Lory® Stab is an economical and efficient solution for manufacturers who want to broaden their market appeal.

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dsm-firmenich secures 3-fucosyllactose market access in the European Union dsm-firmenich, a leading innovator in health, nutrition, and beauty, announced that it has secured market access for its 3-fucosyllactose (3-FL) human milk oligosaccharide (HMO) ingredient in the European Union (EU). The European Commission’s approval of 3-FL for use as a novel food ingredient in the EU is a result of a Novel Food application

by Glycom A/S*. This breakthrough represents a major step towards enhancing market access for a wider portfolio of high-quality HMO products for use in the early life nutrition, conventional food, and dietary supplement segments.

This milestone achievement follows the recent publication of a positive Scientific Opinion from the European Food Safety Authority (EFSA) Panel on Nutrition, Novel Foods and Food Allergens adopted on 27 April 2023. This opinion validates 3-FL produced by a derivative strain of Escherichia coli K-12 DH1 as a novel food in accordance with Regulation 2015/2283. dsm-firmenich’s 3-FL, commercially marketed as GlyCare™ 3FL 9001, received authorization for use in a variety of foods, including infant formula, follow-on formula, conventional foods, food for special medical purposes, and food supplements.

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Ingredients |NEWS Notably, dsm-firmenich’s 3-FL ingredient has been granted a higher maximum use level of 1.75 g/L for use in infant and followon formula, compared to levels approved previously for other 3-FL manufacturers, which ranged from 0.85 – 1.20 g/L. The distinction between different approved use levels in these food categories will remain in force for the duration of the five-year exclusive approval period that has been granted to dsm-firmenich’s 3-FL. Only after the exclusivity period ends, the highest approved use level will apply across all different sources of approved 3-FL. The authorization of the higher use level was made possible thanks to dsm-firmenich’s recent review on the mean concentration of HMOs in global pooled human milk, which included updated summary statistics for 3-FL. Christoph Röhrig, Head of the global HMO Regulatory Affairs team at dsm-firmenich, commented: “As a company devoted to creating healthier product choices, we’re excited to be at the forefront of advancements in early life nutrition with our science-backed 3-FL ingredient. 3-FL is one of the most abundant fucosylated HMOs in human milk, and scientific studies have demonstrated its promising potential to support immunity, gut

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health, and potentially cognitive development.”

Marta Miks, Senior Regulatory & Scientific Affairs Manager at dsm-firmenich, added: “The recent regulatory approval of 3-FL as a novel food in the EU means the ingredient joins our existing authorized portfolio of six HMOs in the region, including 2’-fucosyllactose (2′-FL), lacto-N-neotetraose (LNnT), difucosyllactose (DFL), lacto-N-tetraose (LNT), 3’-sialyllactose (3’-SL) sodium salt and 6’-sialyllactose (6’-SL) sodium salt. 3-FL stands out among other fucosylated HMOs as a distinctive component found in all maternal milks worldwide, because unlike most HMOs, 3-FL levels exhibit a gradual increase throughout the course of lactation. Addition of 3-FL may not only bring formula products closer to that of human breast milk but also create an opportunity for tailored innovation in ageappropriate solutions for early-life nutrition. This is especially exciting, as emerging evidence indicates that HMOs may support the gut microbiota and immunity across the lifespan.

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“As an end-to-end partner and the global leader in HMO regulatory approvals, we’re immensely proud to be leading the way in HMO innovation and look forward to supporting more customers in the EU with HMO customized solutions and expert services.

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NEWS | Ingredients 1.

Safety of 3-fucosyllactose (3FL) produced by a derivative strain of Escherichia coli K-12 DH1 as a novel food pursuant to Regulation (EU) 2015/2283 https://efsa.onlinelibrary.wiley. com

2.

Soyyilmaz et al. The Mean of Milk: a review of human milk oligosaccharide concentrations throughout lactation. Nutrients, 2021.

3.

Šuligoj T, Vigsnæs LK, Abbeele PVD, Apostolou A, Karalis K, Savva GM, McConnell B, Juge N. Effects of Human Milk Oligosaccharides on the Adult Gut Microbiota and Barrier Function. Nutrients. 2020 Sep 13;12(9):2808.

*Glycom A/S is ultimately controlled by DSM-Firmenich AG, registered in Kaiseraugst, Switzerland.

in Frankfurt, the company showed a high moisture extrudate made with pea protein. It was prepared as a plant-based interpretation of kebab, in a wrap with plant-based tzatziki and accompanied by ayran.

It went over very well with industry visitors, as Dr. Pia Meinlschmidt, Team Leader of Product Management Planteneers, reports: “Many trade show attendees were surprised by the high quality of the product. The fibrous structure is very similar to tender meat pieces. Some people even asked whether the product was really entirely plant-based. We are naturally very gratified by this positive response.”

Manufacture of these meat-like products is based on a stabilizing system from the fiildTex series. The texturate is offered in various sizes and shapes, for example as chunks or kebab. A plant-based alternative to tuna can also be made with the high moisture extrudate. The clean-label product is available in pure form and can be used directly or as a component in ready meals. This makes it equally suitable for retail and food service.

“Another plus point is the high protein content of 30g per 100g final product,” notes Dr. Meinlschmidt. “So it can be marked as ‘high in protein’ for marketing purposes.” In addition, the texturate is free from allergens and has a NutriScore A nutritional profile.

The IQF-frozen base will keep for 12 months at -18°C.

New High Moisture Extrudate With Clean Label Formulation and High Protein Content In the plant-based meat alternative category, high-moisture texturates offer great potential due to their authentically meat-like structure.

Planteneers can confirm this.

At this year’s Plant Based World Expo in London and Fi Europe

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Processing |NEWS

Tetra Pak Unveils Action-Oriented Approach Towards Food Systems Transformation Comprehensive plan released following COP28’s first Food, Agriculture, and Water Day Tetra Pak is launching an integrated approach to drive the transition to more secure, sustainable, and resilient food systems, harnessing the company’s leading role in the food processing and packaging industry to effect urgent change.

This builds further on the company’s lead in the Global Dairy Processing Task Force, which, as part of the ‘Pathways to Dairy Net Zero’ climate initiative, aims to explore the innovative systems and technologies needed to further drive down greenhouse gas (GHG) emissions in dairy processing.

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Charles Brand, Executive Vice President for Processing Solutions & Equipment, Tetra Pak, comments: “Transforming food systems is crucial for a viable future. Today, these systems are inefficient and unsustainable, responsible for over one-third of GHG emissions, while one-third of food produced is lost or wasted. Food systems are also failing people, with nine percent of the world’s population going hungry and 30 percent experiencing malnutrition. In addition, food value chains are driving deforestation and biodiversity loss, and are estimated to be the second most critical avenue to addressing climate change, behind energy. We cannot phase out food, but we can transform these systems to ensure they are more secure, resilient and sustainable.”

Tetra Pak has identified four key pathways to accelerate food systems transformation. The company has also established roadmaps and measurable targets for each of these pathways, aligning with the critical transitions for food and land transformation proposed by the Food and Land Use Coalition.

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NEWS | Processing

Enabling the transition towards more sustainable dairy by addressing the environmental impact of dairy processing while supporting smallholder farmers’ productivity, profitability, and livelihoods.

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Innovating for new food sources, such as diversifying with alternative proteins, to complement dairy and other animal protein sources.

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Reducing food loss and waste, by developing food processing technologies that help reduce food waste during production, including new solutions to turn low-value side streams that would otherwise go wasted into value-added products.

Aseptic packaging solutions already play a fundamental role in reducing food waste by extending the shelf life of perishable foods, without

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the need for preservatives or refrigeration. This enables widespread distribution, even in remote geographies with inadequate cold chain infrastructure.8 •

Scaling access to safe nutrition9 through sustainable food packaging,10 by designing and deploying sustainable food packaging solutions that preserve food quality and improve access to safe food.

The announcement coincides with Tetra Pak’s launch of its white paper, in collaboration with EY Parthenon, which examines the key food systems requirements to better sustain both people and the planet by 2040.

Charles concludes:

“

At Tetra Pak, we’re not just making pledges; we’re driving a transformative agenda, based on a robust evidence-base.

We are answering the call for private sector engagement by demonstrating both our ambitions and our strategic plan on how we will realise them. At COP28, and beyond, we are proud to engage with government stakeholders, policymakers, industry stakeholders, customers and key opinion leaders to help transform food systems and move food forward.

”

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Packaging | NEWS SIG wins top sustainability award for its pioneering SIG Terra Alufree full barrier packaging material SIG’s groundbreaking SIG Terra Alu-free Full barrier, the world’s first full barrier packaging material without aluminum layer for aseptic carton packs, has won Packaging Europe’s prestigious Sustainability Award 2023 in the ‘Climate’ category.

The awards are a global competition for sustainable packaging innovation, and SIG was up against tough competition from all over the world. SIG Terra Alu-free Full barrier stood out to the jury. It has a high renewable share, a low carbon footprint, and is designed for recycling.

Removing the aluminum layer reduces energy needs in the supply chain and contributes to lowering the CO2 footprint of packaging. SIG is the innovator in the field of packaging materials without aluminum layers and has been since 2010. SIG Terra Alufree Full barrier further extends SIG’s lower-carbon packaging materials without aluminum layer for wider use with oxygensensitive products such as fruit

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juices, nectars, flavored milk, and plant-based beverages. This provides better access to healthy nutrition and reduces food waste, even in countries with complex supply chains.

The Sustainability Awards’ mission is to illuminate the most important innovations and initiatives across the packaging value chain, helping to accelerate the adoption of best practices, better technologies, and nurturing cross-fertilization of ideas, to support positive environmental impacts.

Frederic di Monte, Global Sustainability Marketing Manager at SIG: “To be honored with this incredibly important global sustainability accolade for SIG Terra Alu-free Full barrier is a great recognition and tribute to the team at SIG and our ongoing commitment to providing the most sustainable packaging solutions for long life food and beverages. The international jury of experts are highly experienced in the field of sustainable packaging, which makes this award an even greater privilege.”

Angela Lu, President, Asia Pacific at SIG, said, “SIG is proud to be recognized for leading the industry with the first-ever aluminum-free solutions for aseptic cartons. Our aseptic filling technology and packaging materials offer the highest level of product safety and ensure that the high quality of the products can be maintained for up to twelve months without refrigeration and preservatives. We will continue to improve our offering through sustainable innovation as environmental concerns continue to grow in the market.”

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NEWS | Packaging

Three customers, three different approaches: KHS’ extensive canning expertise proves convincing •

AriZona Beverages cuts overall operating costs with its new investment

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Black Fly Beverage Company increases turnover five-fold with its new filler

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Flying Monkeys Craft Brewery reaches ambitious growth targets for craft beer

Today’s variety of beverage cans would be unthinkable without advanced production technology.

Pioneering filling equipment from KHS has countless customers convinced here – from flourishing medium-sized breweries to

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enterprises operating in the high-capacity range. In North America, in particular, beverage producers appreciate the decades of expertise accumulated by the turnkey supplier, as the examples of AriZona Beverages, Black Fly Beverage Company, and Flying Monkeys Craft Brewery perfectly illustrate.

They differ in size, market position, and beverage segment; however, what they all have in common is their trust in KHS. With holistic, customized plant engineering that caters to their individual requirements, the systems provider is helping its clients to reach their growth targets – whether with the highperformance Innofill Can DVD filler or the more compact Innofill Can C. Filling beverages into cans continues to be a popular practice in the North American market. According to current market research data compiled by Euromonitor International, a further slight growth of 1.57 percent is to be expected on the beer and ready-to-drink mixed alcoholic beverage and tea markets

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Packaging | NEWS for the period 2023 to 2027. For many beverage producers, the logical consequence is thus to boost capacity and modernize their production setup. With its subsidiary KHS Inc., successfully operative from its base in Waukesha, Wisconsin, since 1971, the systems provider is often the first port of call in this respect.

The company is noticing the growing demand, with its order books comfortably full for many years now. AriZona Beverages from the USA and Black Fly Beverage Company, and Flying Monkeys Craft Brewery from Canada were the three most recent further customers to trust in the turnkey supplier – for very different reasons.

Convinced – investment second can filler

in

Known the world over, especially for its iced tea, AriZona Beverages was very quickly convinced by the first KHS Innofill Can DVD filler it had installed back in 2018. So much so, in fact, that the manufacturer directly ordered a second highperformance machine for its greenfield project at the Edison site in New Jersey that is currently being commissioned with an output of up to 73,000 cans per hour.

“We enjoy a long partnership with AriZona – who trust in our expertise.

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The current line modernization has been implemented in close cooperation with the customer,” says John Moore, northeast regional territory manager at KHS. “Alongside our flexible filling technology that’s also specially designed for hygiene and product safety, our project management was what convinced this client to again invest in our machinery. We were thus able to commission the machine ahead of the actual schedule.”

AriZona is also extremely satisfied. “On an extremely competitive market like ours, we can continue to provide perfect product quality thanks to KHS. At the same time, this new investment has enabled us to cut our overall operating costs and boost line efficiency,” states Shami Usmani, vice-president of Engineering and Manufacturing at AriZona Beverages.

The beverage producer is especially delighted with the quick and simple format changeovers in combination with the seamless transition to the can seamer built by KHS’ Swiss partner Ferrum.

This is an extremely important factor – not least because of the numerous products and formats with their various lids that AriZona fills on a daily basis as an international producer of teas and fruit juice beverages. In addition to the two aforementioned can fillers, those responsible in New Jersey have also procured a tunnel pasteurizer, a packer and process engineering from KHS. Usmani is thus suitably pleased with his decision.

“KHS is convincing as one of the leading providers of filling and packaging technology that provides optimum ease of operation and maintenance.”

Ambitious targets reached KHS has also scored points with Black Fly Beverage Company, Ontario’s first micro-distillery. Founded in 2005 and a KHS customer since 2018, the company fills alcopops into beverage cans holding between 7.5 and 24 ounces1. Back then, the Canadians first invested in the compact Innofill Can C with an output of up to 24,700 containers per hour. It then recently procured the Innofill Can C’s ‘big brother,’ the Innofill Can DVD that processes up to 124,000 cans every 60 minutes, for their own goals were ambitious.

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NEWS | Packaging “With our high-performance filler we’ve gone from being a onetime small regional supplier to the largest co-packer in Canada.

We’ve been able to increase our turnover practically fivefold and lower the costs per carton for our consumers,” explains CFO Martin Kamil enthusiastically.

“Undertaking this journey together was again largely down to our cooperative partnership, with our local presence of course also a positive factor,” emphasizes Vincent Zitano, KHS territory manager for Canada.

“Martin and his team find trust extremely important. We provided the most efficient layout and proved convincing with a number of successful reference projects already implemented in the region for well-known bottlers such as Molson Coors.”

KHS also had Black Fly convinced in a different respect. The company is not only impressed with the two KHS can fillers’ capacity but also with their very small ecological footprint, states Kamil. Moreover, the robust machines, which also include a palletizer, depalletizer, and process engineering from KHS, are extremely durable and flexible. “Their design and operational behavior are top of the class,” smiles Kamil, and he claims, “we want to continue to grow together with KHS.”

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KHS helps reach ambitious growth targets Flying Monkeys, a craft beer pioneer specializing in IPA, is equally ambitious and from Ontario. They first came into contact with KHS at the Craft Brewers Conference. Here, the company’s decision-makers were interested in the Innofill Can C designed for small to medium outputs – and immediately knew that this was the machine they wanted to fill their first beverage cans on. “Those responsible were convinced of the quality straight off,” says Zitano, who can remember every detail of their first meeting. “They said, ‘We want this machine.

It looks indestructible’.”

It is now up and running smoothly and to the full satisfaction of Sebastian MacIntosh, director for Brewing and Operations at Flying Monkeys Craft Brewery. “We scrutinized all of the craft beer fillers on the market. For us, the Innofill Can C proved the most convincing with respect to its quality, technology and workmanship, for example on the valves. We also like the design; it’s well thought-out, robust and elegant.” The volumetric filling system ensures uniform and reproducible can filling and a trouble-free packaging process. The craft brewer also benefits from the low oxygen pickup that is essential to safeguard the perfect product quality of its sensitive beers. “The filler gives us a huge output in a very small space,” says MacIntosh.

This compactness was decisive in the implementation of the project. Because of the limited space available on-site, close coordination with KHS’ service colleagues was all the more crucial. “Our can filler appears to be not much bigger than a garage,” Zitano claims. With a capacity of up to 24,700 cans per hour, together with the integrated Ferrum seamer, the machine fits perfectly into its surroundings – and the decision to invest has more than paid off.

“Since opening, we’ve increased sales by an average of 18 percent per year. With its great reliability, our KHS filler will be a part of this growth for many years to come,” MacIntosh believes.

The brewery wishes to continue this positive development.

“The machine’s modularity, coupled with the ability to package different can sizes thanks to quick and easy changeovers, gives us the perfect option if and when we want to expand our portfolio.”

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Automation | NEWS Siam Coconut Achieves Greater Operational Efficiency and Accuracy with Zebra Technologies Leading coconut supplier in Singapore selects Zebra’s mobile printing solution for its delivery fleet Zebra Technologies Corporation (NASDAQ: ZBRA), a leading digital solution provider enabling businesses to intelligently connect data, assets, and people, today announced Siam Coconut Pte Ltd has selected Zebra’s mobile printing solution to enhance the operational efficiency and accurate outcomes of its delivery fleet.

Siam Coconut is one of the leading suppliers of coconuts in Singapore.

With a brand heritage of over 20 years, it distributes daily to more than 600 establishments, including major hotel chains, restaurants, beach bars, ice creameries, and bubble tea stores.

Zebra’s mobile printing solution is used to print out a list of goods to be loaded onto Siam Coconut’s delivery trucks every morning as part of an internal auditing process and subsequently used to print out receipts for their customers’

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endorsement when the goods are received.

Siam Coconut worked closely with Zebra PartnerConnect reseller and Independent Software Vendor (ISV) Orangekloud to implement and deploy the solution. Orangekloud collaborated with Zebra to create a tailored solution that helps Siam Coconut overcome their business challenges.

“Prior to adopting Zebra’s mobile printing solution, our processes were done manually which was very time consuming and often prone to human errors,” said Kelvin Ngian, General Manager of Siam Coconut. “Besides the need for accurate printing capabilities, we needed ruggedized mobile printers that can withstand our tough working environment and comes with long battery life to support the entire work shift of our delivery fleet.”

The solution implemented by Siam Coconut includes Zebra’s ZQ511 and ZQ521 mobile printers, which have been built to handle tough, demanding working conditions both indoors and outdoors. They can withstand significant drops, tumbles, accidents, and environmental extremes common in mobile workplaces where Siam Coconut distributes. The mobile printers have also been designed to do more on a single battery charge with Zebra’s patented Power Smart Print Technology™

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NEWS | Automation that delivers the exact amount of power required for the highest quality printing.

The efficiency of Zebra’s mobile devices is an ideal solution for Singapore’s expanding markets.

In 2023, the food and beverage industry in Singapore recorded a 28.9% increase in sales as Singaporeans work long hours and tend to have meals outside their homes.

“The hectic lifestyle of Singaporeans has prompted many to dine at restaurants and eateries for convenience and enjoyment,” said Christanto Suryadarma, Sales Vice President for Southeast Asia and South Korea, Zebra Technologies. “Therefore, it is paramount for the food and beverage industry to capitalize on growth opportunities by adopting the right technologies to optimize their operational efficiency.”

KEY TAKEAWAYS •

Siam Coconut has improved its operational efficiency and minimized human errors with the implementation of Zebra’s mobile printing solutions.

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To learn more about Siam Coconut’s implementation of Zebra’s solution, please watch this video.

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Optimize quality control with nextgeneration, real-time industrial liquid process monitoring technology Collo Analyzer monitors total liquid quality in real-time with EMF sensors, machine learning, and liquid fingerprints Finnish deep tech company ColloidTek, has developed Collo Analyzer, a new method for real–time liquid process quality monitoring, offering significant benefits for the food and beverage manufacturing industry. Based on EMF sensors and machine learning, the technology detects contaminants and identifies potential risks in liquid processing with a single real-time measurement and instant, in-line analysis. This novel solution has the potential to revolutionize liquid quality control by providing food and beverage manufacturers with comprehensive information about the quality of their products at any stage of production, ensuring the safety, quality, and correct taste of the end product.

In liquid processing, for example, in the dairy industry, efficient quality control is critical. It is essential to confirm that there are no contaminants in milk batches, such as the remains of CIP chemicals. Traditionally, collecting samples for laboratory analysis has been time-consuming, leading to delays and potential product quality risks. In addition to the logistics of transporting the sample to the laboratory, manufacturers can expect to wait days for results. Meanwhile, the milk has often already been processed into end-products.

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Automation | NEWS However, if a sample’s testing finds the batch to be potentially hazardous, the implications may be huge. Product recalls incur significant costs, from logistics and disposal to legal fees, fines, and refunds. Further to the immediate financial costs, the potential long-term consequences caused by damage to reputation and loss of consumer trust could be capable of crippling even a larger company. This is especially true in today’s digital age, where hazardous products can go viral in a matter of hours and cause lasting reputation damage, impacting sales and profits.

“It takes years to build a great reputation, but only a day to ruin it,” says Julia Vieira, Sales Manager at Collo. “Discarding a batch even partially for quality issues costs financially, but it is much worse if a poor batch slips out because you didn’t catch a problem.

Recalling products is expensive and harmful to your reputation – especially if the mistake can lead to health concerns for the consumer.

Gaining real-time eyesight into your process, across your production from raw material to finished product, can make a real difference.”

Even after addressing the quality control issues, companies may struggle to regain consumer trust and restore their brand image.

Preventing such mistakes through

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rigorous quality control, adherence to regulations, and proactive risk management is essential to safeguard a company’s financial stability and reputation.

Real-time quality control for any liquid product With the rise of advanced technologies, comprehensive quality control is easier and cheaper to achieve than ever before. Collo Liquid Analyzer is an efficient and reliable method to ensure companies meet their quality and safety requirements. Unlike traditional laboratory testing, the Collo Analyzer offers instant, in-line analysis of the quality of the liquid.

“Our solution fingerprints liquids and can detect nearly any change in any liquid,” explains Matti Järveläinen, CEO of Collo.

“Collo’s strength is that it can detect various contaminants and risks from the food or beverage product with one single measurement. These include CIP chemical residues in the product, foreign objects like metal particles, cross-contamination, and even product taste or structure changes.”

Traditionally, quality control in the food and beverage industry is based on collecting samples and sending them to the laboratory, where the results arrive after several days or even weeks. In some cases, there aren’t even any tests available for detecting certain risks. With Collo, a test takes two seconds. The measurement can be done at the site manually by dipping the sensor into the product, or in-line straight from the pipe. There is no need to send samples anywhere; the results are instantly available. This is made possible by EMF technology and the advanced algorithms that power the analyzer, which is the only one of its kind in the food and beverage industry.

“The ‘fingerprint’ of a liquid is compared to what the client requires. If something is off, they know immediately and can take appropriate action. This reduces hazardous mistakes and poor-quality batches,” says Matti Järveläinen. “Our end goal is to give organizations the cost-effective tool they need to maintain strict quality control over their liquid processes.”

Traditionally, quality control in the food and beverage industry is based on collecting samples and sending them to the laboratory, where the results arrive after several days or even weeks. In

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NEWS | Automation some cases, there aren’t even any tests available for detecting certain risks. With Collo, a test takes two seconds. The measurement can be done at the site manually by dipping the sensor into the product or in-line straight from the pipe.

There is no need to send samples anywhere; the results are instantly available. This is made possible by EMF technology and the advanced algorithms that power the analyzer, which is the only one of its kind in the food and beverage industry.

“The ‘fingerprint’ of a liquid is compared to what the client requires. If something is off, they know immediately and can take appropriate action. This reduces hazardous mistakes and poorquality batches,” says Matti Järveläinen. “Our end goal is to give organizations the cost-effective tool they need to maintain strict quality control over their liquid processes.”

Simplified quality control for larger product portfolios Due to increased consumer demand, companies must consistently monitor the quality of higher production volumes and larger plant-based product portfolios. While a diverse portfolio can offer market advantages, it also introduces a host of complexities and challenges for quality control.

Larger product portfolios lead to increased numbers of quality

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control tests, and each product variant may have unique specifications, ingredients, and quality standards.

Most currently available systems can only analyze liquids with specific viscosity, transparency, or other characteristics.

This often means several different analyzers and sensors are needed at each testing point, which leads to a complex multisensor system that is laborious to maintain and still doesn’t arm manufacturers with enough information for comprehensive quality control. As Collo Analyzer can be used with thick liquids, like honey, as well as transparent or non-conductive liquids, such as vodka or milk protein concentrate, only one device is required to measure the quality of all the liquids in the production.

The solution can simultaneously detect multiple risks or deviations, simplifying complex quality control processes by replacing other tests and covering aspects of safety and quality that no other analyzer can manage. This novel technology not only accelerates the quality control process but also empowers manufacturers to take immediate corrective actions when deviations are detected, reducing the risk of costly recalls and ensuring that every batch of products meets the highest quality and safety standards.

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Industry | NEWS

Cognitive health top of mind as Prinova anticipates 2024’s food and nutrition “mega-trends” Prinova has identified the growing demand for ingredients for the mind as one of nine emerging food, beverage, and nutrition “mega-trends.” In a new report on functional health trends it also spotlights the increasing prominence of branded ingredients and growing demand for “real foods.”

The leading provider of ingredients and premixes commissioned expert researchers to analyse patterns in retail and food service and to conduct social media listening. This allowed it to build a framework of nine macro-trends that will shape the industry in 2024 and beyond.

The report highlights the growing number of products containing adaptogens and nootropics, which it attributes to factors such as enduring concerns around performance, focus, and “brain fog” in the wake of the pandemic. It also notes growing demand for natural sources of caffeine, such as yerba and matcha,

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as consumers seek “an antidote to boom and bust caffeination.”

Meanwhile, ongoing talk about the stress of modern life, coupled with research on the importance of sleep and rest, has led to “an array of adaptogenic ingredients” being included in everyday food and beverage products.

The Prinova report also notes that “branded ingredients are emerging from the depths of the ingredient list, with logos making their way to the front of product packaging, “particularly in categories like plantbased and performance nutrition.

Prinova’s range of branded

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ingredients includes enduracarb® , a science-backed, slow-release ‘double sugar’ for endurance, and Bacopin®, a bacopa monniera ingredient which, studies show, may help improve memory and attention.

Other mega-trends identified in the report include: •

•

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Real Food Rules’: A shift away from complicated ingredient lists as consumers embrace ingredients in their most natural, unprocessed form.

This includes recognising the benefit of animal-based products again, including previously maligned elements such as full fat.

Hack my Health’: With growing interest in how products interact with our genotypes, phenotypes, and lifestyles, companies are increasingly offering personalised services to cater to unique needs.

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•

Targeted Nutrition’: Consumers are increasingly aware of the nutritional interventions they can make to improve their well-being at different life stages. More knowledgeable than ever, they are looking for products with detailed claims.

James Street, Marketing Director, EMEA & APAC at Prinova, said:

“ Consumers are looking to food, beverage and nutrition products to meet a growing number of needs. To identify where the opportunities are, and to help our customers create innovative, new products, we’ve created a future-facing framework that identifies the most important emerging trends. We’ve seen how consumers are looking for nutritional ‘hacks’ in areas like cognitive performance and emotional wellbeing, while also yearning for a return to products with ‘real food’ or ‘natural’ credentials. And our research also shows that manufacturers are recognising branded ingredients as one of the best ways to communicate sciencebacked benefits and bolster credibility.

”

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Cover Story

Bloom. Innovation Center: Nurturing Ideas to Life How a tradition of excellence can serve as springboard for innovation in the modern world

By Cath Isabedra

Unveiling the Bloom of Innovation When an idea blooms, innovation follows. For most startups, it’s the ideal scenario. However, this isn’t always the case. These ideas can lose their luster if they’re not nurtured. It won’t fully bloom and come to life.

In the vibrant landscape of Vietnam’s burgeoning dairy industry, a groundbreaking partnership has taken root, promising to revolutionize how we think about product innovation. Tetra Pak, a global leader in packaging and processing solutions, has joined forces with Den East to unveil the Bloom. Innovation Center in Vietnam.

This dynamic collaboration aims to transform nascent business ideas into flourishing, market-ready products, offering a remarkable opportunity for enablers and startups to harness the full potential of Bloom. technology and expertise.

Tetra Pak’s involvement helped them position the service more humbly.

At the heart of this visionary endeavor is the concept of nurturing a business idea as a sprout that, with the right care and support, can blossom into an innovative product. The Bloom.

Innovation Center stands as the fertile soil, ready to nurture these budding concepts in partnership with forward-thinking brands, aiming to bring them to fruition in the dairy industry.

Johan Boden, CEO of Den East, shares that Bloom. encapsulates the center’s aims. “We want to put ourselves into the brand owner’s position—what are their pain points? How can we help them effectivize the innovation work?” Boden explains that

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Cover Story The Power of ‘Bloom.’ Technology To fully grasp the significance of this partnership, one must delve into the transformative capabilities of Bloom. technology. This cutting-edge platform, introduced by Tetra Pak, represents the culmination of years of research and development. It offers a suite of tools and resources designed to accelerate product development, streamline production processes, and enhance overall efficiency in the dairy sector. The Bloom.

Innovation Center leverages this technology to provide enablers and startups with a unique opportunity to access state-ofthe-art facilities, expert guidance, and a collaborative ecosystem.

It’s not just a resource; it’s a growth catalyst, empowering innovators to explore, experiment, and refine their dairy product concepts like never before.

When asked about the prerequisites for joining Bloom, Boden shares that they are flexible. They want to accommodate all innovative ideas and see how these idea spurts can bear fruit. And there’s a good reason for this. Boden explains, “If you start putting too many prerequisites at the beginning of any innovation, then no innovation can happen.

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You have to be open-minded and sit and understand what this is all about. Both Tetra Pak and Den East have not closed their doors to anyone. In general, we are very open-minded.”

However, they have restrictions and guidelines that only highlight their commitment to innovation and food safety. “If you speak about processes, it could be food legislation, it could be temperature regimes, and we cannot cut corners around that, right so if a customer comes in and says we would like to do it this way, and it’s not scientifically proven that it would be safe for consumers for sure we’re not going to do that.”

Thuy Nguyen, Marketing Director of Tetra Pak Vietnam, adds, “Our credo is to ‘Protect What’s Good.’ We aim to bring more nutrition and products into the market. We are for more healthy products into the market and more nutritional products in the market because that way,we can provide what the consumer is looking for.”

A Blossoming Partnership Den East, with its deep-rooted expertise in the Vietnamese market, brings a wealth of local insights and industry knowledge to the table. Their synergy with Tetra Pak is a testament to their commitment to nurturing innovation in Vietnam’s dairy landscape.

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Cover Story expert guidance, and advanced technology to conduct trials and refine product concepts.

With this concept, Bloom. makes innovation accessible, efficient, and cost-effective on a global scale.

Together, they offer a comprehensive package that includes access to: • • • •

Cutting-edge processing and packaging equipment.

Expert guidance and mentorship from industry veterans.

Market research and consumer insights tailored to the Vietnamese context.

Collaborative opportunities with established dairy brands.

The Bloom. Innovation Center is more than just a hub for innovative ideas; it’s a testament to the power of collaboration.

With Tetra Pak and Den East as catalysts, it encourages enablers and startups to think beyond the ordinary and embark on a journey of creative exploration.

For those with a passion for dairy innovation, the Bloom.

Innovation Center beckons as a haven for groundbreaking ideas to flourish. It’s an invitation to transform sprouts of imagination into tangible, market-ready dairy products that will satisfy consumer cravings and set new standards for the industry.

Bloom Beyond Borders Bloom. extends its reach far beyond Vietnam’s borders, welcoming global brands and innovators to harness its transformative capabilities, including pioneering remote trials.

This inclusive approach eliminates geographical limitations and fosters international collaboration. It allows startups and enablers worldwide to access cutting-edge facilities,

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The Bloom. Innovation Center isn’t just about starting something but about finishing strong. It’s about nurturing your business idea until it bears fruit and becomes a reality.

This isn’t just an opportunity; it’s a call to action.

Embracing the Future

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Nurturing Ideas to Bear Fruit

So, if you’re an enabler or a startup passionate about innovation in the dairy industry, seize the moment.

Join Tetra Pak and Den East in this exciting journey towards redefining the future of Vietnam’s dairy landscape. Together, let’s cultivate innovation, nurture ideas, and watch them bloom into something truly extraordinary.

The time to act is now.

Have an idea? Let. It. Bloom.

Discover Bloom. Today!

With insights from Johan Boden, CEO of Den East Vietnam, and Thuy Nguyen, Marketing Director of Tetra Pak Vietnam

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Feature INGREDIENTS

Blending Science and Craftsmanship: Valio’s Approach to Dairy Nutrition for the Elderly

By Cath Isabedra

In an era marked by increasingly complex nutritional needs and a rapidly aging global population, the food industry faces a pressing need for innovation. This challenge is not just about providing sustenance but about offering tailored nutrition that caters to diverse health requirements. As life expectancies rise and dietary preferences evolve, there is an increasing demand for products that satisfy hunger and support health and wellness, particularly among the elderly. This shift calls for a transformation in food production, prioritizing targeted nutritional solutions and adapting to the unique needs of an aging society.

In this landscape, Valio emerges as a leader, pioneering a fusion of science and craftsmanship in dairy production. Their approach is a response to these evolving dietary challenges, offering specialized nutrition, particularly for the elderly. Valio’s commitment to combining scientific research with traditional dairy processing techniques marks a significant stride in addressing the dietary demands of our changing world.

Valio’s Scientific Legacy In an era marked by increasingly complex nutritional needs and a rapidly aging global population, the food industry faces a pressing need for innovation. This challenge is not just about providing sustenance but about offering tailored

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nutrition that caters to diverse health requirements. As life expectancies rise and dietary preferences evolve, there is an increasing demand for products that satisfy hunger and support health and wellness, particularly among the elderly. This shift calls for a transformation in food production, prioritizing targeted nutritional solutions and adapting to the unique needs of an aging society.

In this landscape, Valio emerges as a leader, pioneering a fusion of science and craftsmanship in dairy production. Their approach is a response to these evolving dietary challenges, offering specialized nutrition, particularly for the elderly. Valio’s commitment to combining scientific research with traditional dairy processing techniques marks a significant stride in addressing the dietary demands of our changing world.

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Feature The Craft of Dairy Science Valio’s product development strategy integrates customer feedback, palatable taste, and good nutritional values, all backed by scientific research.

“All of Valio’s product development is built around listening to the customer and consumer, a delicious taste, and good nutritional values, backed with scientific research. It’s not something that we’ve picked up overnight – we’ve been doing it for over 100 years,” states Emma Laivisto, who heads customer development for special nutrition industries at Valio.

An example of this blend is Nutri F+, a product that combines natural nutrients of milk with a full-bodied mouthfeel and a neutral, pleasant taste.

Addressing the Nutritional Needs of an Aging Population By 2050, the proportion of the world’s population over 60 years will nearly double from 12 percent to 22 percent. Valio has recognized this demographic shift and is focusing on optimizing nutritional value for the elderly.

Milk, a key ingredient in many Valio products, is rich in calcium and high-quality protein and also contains Milk Fat Globule Membrane (MFGM), which is crucial for physical and cognitive functions in older people.

Advanced Technologies for Enhanced Health Valio’s expertise in milk fractionation allows them to produce products suitable for various consumer groups, including older adults. “Technologies such as hydrolysis of milk protein, which enhances protein absorption and gut comfort, enable us to produce products suitable for different consumer groups, from infants to seniors,” notes Laivisto.

“This focus on specialized nutrition is a cornerstone of Valio’s product strategy.”

Natural Ingredients and Health Outcomes Valio’s clinical studies have demonstrated significant improvements in balance and physical performance in elderly subjects consuming products high in hydrolyzed milk protein and MFGM. “In our recent clinical study, elderly subjects who consumed products high in hydrolyzed milk protein and MFGM showed significant improvement in balance and the short physical performance battery (SPPB) score, which includes testing balance, walking speed, and the ability to rise from a chair unaided, compared to the control group,” Turpeinen highlights.

“

The results suggest that hydrolysed protein and MFGM can benefit physical performance even without additional exercise.

Hydrolyzed protein is also more rapidly and efficiently absorbed in the elderly than intact protein and causes fewer gastrointestinal problems. MFGM is rich in phospholipids, which provide benefits for brain health.

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Feature Ethical and Sustainable Practices Modern craftsmanship and innovation don’t have to be at the cost of the environment.

Valio’s commitment to high-quality, natural ingredients is matched by its dedication to sustainability and ethical responsibility. Laivisto affirms, “We have a very ambitious goal to be carbon neutral milk producers by 2035.” This commitment extends beyond product quality to encompass all aspects of production, from sourcing to environmental impact.

Valio in the Global Dairy Market Valio’s strategic combination of science and craftsmanship has positioned it as a prominent player in the dairy industry. With a revenue of $2.3 billion and a workforce of 4,457 employees , Valio’s reach extends across various countries, including Finland, the US, China, and Russia. Their diverse product portfolio, ranging from milk powders to specialized nutrition products, caters to a wide array of consumer needs, further enhancing their global presence.

The Future of Dairy Craftsmanship Looking forward, Valio is excited about expanding their senior nutrition products. “Following the positive results of our NutriSen study, our aim is to expand our product portfolio in senior nutrition and provide B2B customers products and ingredients rich in MFGM and hydrolysed protein,” Turpeinen shares.

Dr. Anu Turpeinen

Emma Laivisto

Nourishing the Future: Valio’s Vision for Dairy Valio’s approach to dairy production is a testament to how the fusion of science, craftsmanship, and nutrition can lead to innovative, health-promoting products.

Their commitment to enhancing wellbeing through food, especially for the growing elderly population, sets a new standard in the dairy industry, making them a leader in innovation and ethical responsibility.

Valio’s unique approach to dairy nutrition, blending scientific innovation with traditional craftsmanship, demonstrates their focus on enhancing well-being across all age groups. As the global population ages, Valio’s focus on older people, backed by their extensive research and innovative products, positions them as a pioneer in the dairy industry, nourishing not just bodies but also communities and the environment.

With insights from Dr. Anu Turpeinen, Nutrition Research Manager and Emma Laivisto, Customer Development Manager Anu has a strong academic background combined with experience in the food industry. She earned her PhD in human nutrition from the University of Helsinki, worked as a researcher for about 10 years, and was appointed as an Adjunct Professor in nutrition.

Emma has worked for over 14 years in the food industry, from B2B product & business development to sales management. At Valio, she leads customer development for special nutrition industries, such as healthy aging and active nutrition. Emma has a Master’s and Bachelor of Science in Food Technology (Cereal Technology, University of Helsinki). Emma’s core know-how is transforming nutritional research data into concrete commercial business projects.

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Feature PROCESSING

Merging Tradition and Science: The Modern Relevance of Krill Oil

By Cath Isabedra

In an era dominated by technology and rapid advances in healthcare, it’s worth pausing to consider how traditional methods can serve modern needs. One example lies in omega-3 supplements, where krill oil—sourced from tiny marine crustaceans—stands out.

in Nutrients validates the superior bioavailability of phospholipidbound EPA and DHA, as found in krill oil, compared to triglyceride forms found in fish oil.

I had the privilege to discuss the role of krill oil in today’s healthcare landscape with Ross Norris, General Manager Australia & Asia Pacific at Aker BioMarine. Our conversation delved into the unique properties of krill oil, how Aker BioMarine is revolutionizing its scientific research, and the implications for healthy aging in Asia.

Krill oil also possesses the antioxidant astaxanthin, naturally preserving the oil. “This antioxidant means that unlike other EPA/DHA supplements that need some form of preservative added, krill preserves itself,” adds Norris. Furthermore, krill oil is a vital source of choline, an essential nutrient for nerve function, brain development, and muscle recovery.

Krill oil is not just another contender in the supplement market. It has a unique composition and numerous health benefits. Ross explains why krill oil stands apart. “Krill oil is unique in that the EPA and DHA have a phospholipid backbone, which is the same compound that makes up all our cell membranes.” A 2020 study

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Feature Scientific Rigor: Aker BioMarine’s Unique Approach

Krill Oil in Clinical Studies

Aker BioMarine differentiates itself through a rigorous approach to scientific research. Since 2006, the company has focused on a range of health issues.

Multiple clinical studies support the benefits of krill oil. For instance, a recent research associated with Australia’s CSIRO showed krill oil’s effectiveness in reducing knee pain and increasing mobility in osteoarthritis patients.

“The focus of our science ranges from general health and wellness to condition-specific health areas such as heart and liver health, cognitive health, joints, muscles, sports performance, skin health, eye health, and PMS. Across most of our studies, the omega-3 index is measured as a valid biomarker for cellular/tissue incorporation of omega-3 fatty acids,” shares Norris.

Norris elaborates, “Unlike other companies that invest in one or two studies to justify a launch, we invest alone and with partner companies where we see synergistic opportunities.” Their library currently consists of more than 60 published studies.

Aker BioMarine also conducted a skin study showing krill oil’s effectiveness in mitigating water loss by improving skin barrier integrity.

Another study focusing on elderly participants revealed that taking krill supplements led to enhancements in grip strength and muscle dimensions within 12 weeks.

“

These findings imply that krill oil could be an effective supplement for promoting healthy aging.

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“These are just three examples from our extensive library of evidence,” Norris states.

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Feature Focus on Asia: Demographics and Healthcare Implications Asia, one of the world’s fastestaging regions, is an essential market for Aker BioMarine. Norris mentions, “We are focusing heavily on researching benefits in skin health and women’s health as well as reinforcing our evidence base in heart and joint health.”

The aging demographic in Asia is supported by United Nations data that reveals the proportion of people aged 65 and above in Asia will nearly double from 9 percent in 2019 to around 18 percent by 2050.

The potential economic and healthcare implications of widespread krill oil adoption in Asia are significant. “Billions of dollars could be removed from reactive health care budgets, significantly improving the economic health of all countries,” Norris foresees.

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Dive Deeper into Krill Oil’s Benefits With its unique composition and backed by extensive scientific research, krill oil stands out as a supplement that could revolutionize our approach to health and wellness. Discover the scientific evidence and make an informed choice today.

With insights from Ross Norris, General Manager Australia & Asia Pacific at Aker BioMarine As General Manager (Asia Pacific) for Aker BioMarine, Ross will develop future regional strategies. Ross comes to Aker BioMarine after an extensive B2B career spanning leadership roles in various nutraceutical, ingredient, and agricultural businesses.

Most recently, Ross was the General Manager of Australian Native Products, the world’s largest grower of lemon and anise myrtle, leading their efforts to take lemon myrtle to the world, including the development of the global business strategy, rebuilding the team, and developing a functional ingredient R&D pipeline.

With a Bachelor of Science and an MBA, Ross’ career has evolved from being a craft brewer to sales and marketing in food flavours, and then onto manufacturing and brand management roles in the Australian Complementary Healthcare space. For the last 12 years, he has run companies across the complementary healthcare and agricultural sectors, gaining a wealth of knowledge in developing teams and strategies, commercializing natural ingredients, and helping businesses improve growth and profitability.

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Feature INDUSTRY

Seaweed for a Sustainable Future CH4 Global CEO Steve Meller Discusses Innovation, Sustainability, and Global Impact in Exclusive Interview

By Cath Isabedra ecological responsibility and economic viability, offering a model for sustainable development in the face of global environmental challenges.

Exploring sustainable solutions and innovative approaches is vital in an era where the urgency to address climate change has never been greater.

The seaweed industry is emerging as a critical player in the global effort to combat climate change and promote sustainability. Seaweeds, particularly species like Asparagopsis, are known for significantly reducing methane emissions from ruminants, considerably contributing to greenhouse gases.

Beyond this, seaweed farming doesn’t require land, freshwater, or fertilizers, making it an environmentally sustainable practice.

Its role in carbon sequestration and potential to improve ocean health by supporting marine biodiversity further bolsters its environmental significance.

Moreover, the versatility of seaweed extends beyond environmental benefits to substantial economic opportunities.

Seaweed has varied applications in food, cosmetics, biodegradable materials, and agriculture, driving global demand and innovation. This burgeoning industry not only promises new income sources for coastal and smallholder farmers but also aligns with the increasing consumer preference for sustainable products.

This interview with Steve Meller, CEO and Founder of CH4 Global, at the forefront of one such solution, is particularly necessary and timely. It provides a unique opportunity to understand how traditional practices in seaweed cultivation can be harmonized with cutting-edge technology to create impactful environmental solutions.

Meller’s perspective is crucial for industry stakeholders, policymakers, and the wider public, as it highlights the importance of sustainable farming methods in the broader context of global environmental restoration efforts.

His insights offer a clear vision of how a seemingly niche sector like seaweed cultivation can have far-reaching implications for global carbon capture strategies, methane reduction, and the creation of new, sustainable income sources for farmers worldwide.

As such, the seaweed industry stands at the intersection of

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Feature

Combining Tradition with Innovation in Seaweed Cultivation Meller underscores the potential of Asian seaweed producers in tapping international markets, especially in the context of the company’s focus on land-based cultivation of Asparagopsis seaweed.

“Our land-based systems are designed for financial feasibility and global impact,” Meller states. He acknowledges the value of traditional methods but points towards their limitations in optimizing bioactive content, which is essential for CH4 Global’s focus on methane reduction.

Meller highlights the role of technological advancements in revolutionizing seaweed farming. “Our EcoPark concept and technological breakthroughs have enabled us to deliver highquality, cost-effective products,” he explains. This approach ensures that sustainable practices are integrated into their

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production model, aiming for a balance between environmental responsibility and commercial efficiency.

Discussing diversification in seaweed uses, Meller acknowledges emerging opportunities but emphasizes the scalability challenges. “Our primary focus remains on methane reduction in ruminant animals,” he asserts. He also touches upon the significant potential of feed additives like Methane TamerTM in reducing livestock emissions, a major contributor to global warming.

Regarding environmental restoration, Meller emphasizes the importance of sustainable farming methods.

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We are working to ensure our land-based approach includes restoration of areas on our sites while stopping practices that negatively impact healthy ocean ecosystems

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Empowering Smallholder Farmers and Future Directions In terms of integrating smallholder farmers, Meller notes the current focus on centralized land-based cultivation. However, he envisages potential future collaborations. “We’re exploring how smallholder farmers can be part of our sustainable, land-

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Feature based systems,” he says. He also stresses the importance of building a business model that doesn’t rely on subsidies, ensuring equity throughout the supply chain.

Meller suggests that the right policy frameworks facilitate stable incomes for smallholder seaweed farmers, particularly as they adapt to more sustainable, land-based cultivation methods. He emphasizes the necessity for seaweed farming to be profitable without ongoing government subsidies.

Chart a Sustainable Future with Innovations in the Seaweed Industry It’s evident that CH4 Global is not just pioneering in the field of seaweed cultivation but is also setting a benchmark for sustainability and innovation. Meller’s insights underscore the company’s commitment to environmental restoration, technological advancements, and creating economic opportunities for smallholder farmers.

His vision for a sustainable, scalable, and profitable seaweed industry, especially in the realm of methane reduction and carbon sequestration, paints a hopeful picture for the future of our planet. CH4 Global’s journey highlights the profound impact that thoughtful, science-driven approaches can have in addressing some of the most pressing challenges of our time.

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Steve Meller, Ph.D., is an internationally recognized innovation strategist with experience across nearly every sector, and an inspiring and passionate keynote speaker across widely divergent topics.

After a successful academic career as a neuroscience research professor, he led a series of global product innovation initiatives for Fortune 500 All-Star Procter & Gamble (P&G). He was also a key contributor to sustainability solutions for P&G that resulted in savings of more than US$1 billion while reducing carbon impact. Steve has founded and co-founded numerous companies on multiple continents across diverse sectors, including CH4 Global, where – as CEO – he leads this climate-tech company in delivering market-disruptive products to bend the climate curve. Steve also has served on startup advisory boards and been an invited presenter to Fortune 200 CEOs for Gerson Lehrman Group.

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Feature PACKAGING

The Evolution of Food Packaging: A Blend of Tradition and Innovation

By Cath Isabedra

The food packaging industry has long been a dynamic field, balancing practicality, safety, and aesthetics. However, as we step into the modern era, companies like Dow Packaging & Specialty Plastics and Dai Nippon Printing Co., Ltd. (DNP) are redefining this balance through innovation and sustainability.

We spoke to Bambang Candra of Dow and Yusuke Suga of DNP to explore traditional approaches in food packaging while integrating modern innovations highlighted in the recent Packaging Innovation Awards (PIA).

The food packaging industry

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stands at a pivotal crossroads, balancing traditional methodologies with innovative, sustainable practices. These insights provide a compelling narrative of this transformation.

Let’s explore the nuanced shifts and groundbreaking developments reshaping food packaging.

Bridging Traditional Methods with Modern Innovations Historically, the focus in food packaging has been on protection, preservation, and convenience. Materials like glass and plastic were popular for their durability and ease of use, but often at an environmental cost.

Today, the industry is undergoing a significant shift, prioritizing sustainability alongside functionality.

Candra highlights this evolution, emphasizing the Asia-Pacific region’s emerging role as a hub of packaging innovation.

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Feature DNP’s Functional Film Complex PET Bottle: A Case Study in Sustainable Packaging DNP’s Functional Film Complex PET Bottle exemplifies this new era of packaging innovation. Suga describes their product as “a thoughtful use of packaging as a problem-solving medium,” blending the best properties of glass with the practical benefits of PET. This product challenges the norms of traditional packaging by addressing environmental concerns without compromising user experience.

Consumer Response and Global Market Trends The consumer reception to innovative packaging solutions like DNP’s is a clear indicator of changing market dynamics.

Suga notes that the surprise and positive customer feedback highlight an increased demand for packaging that balances functionality with environmental friendliness. This shift in consumer preferences is a critical signal for companies worldwide to adapt their packaging strategies accordingly.

Candra shares, “Dow believes that innovation is key to value chain collaboration, and the Packaging Innovation Awards is one example of how Dow facilitates innovation by inspiring the packaging industry with innovative ideas from different regions.”

He adds, “Another example is Pack Studios, a unique platform designed to promote collaboration and accelerate the development of innovative packaging solutions that support the circular economy. This platform allows value chain partners to leverage Dow’s technical expertise, broad product portfolio, and leading application testing capabilities. It also allows value chain partners to simplify the communication process between each other, diagnose the issues, and solve the problem, all whilst accelerating innovation speed.”

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The APAC region currently hosts three Pack Studios in Shanghai, Mumbai, and Singapore. This strategic vision demonstrates Dow’s commitment to leading the industry toward more sustainable and collaborative practices.

Quality Preservation and Sustainability: Striking a Balance Packaging is crucial in preserving food and beverages with a rich heritage. Dow’s work in Thailand and China showcases an acute understanding of balancing tradition with sustainability.

Developing recyclable packaging that maintains product integrity while being environmentally responsible sets a new standard in the industry.

Designing packaging solutions requires a comprehensive approach. Factors like user accessibility and inclusivity are essential, as emphasized

by Suga’s focus on varied user scenarios.

Dow’s dedication to recyclability and using post-consumer recycled plastics further illustrates a holistic approach to packaging design, intertwining environmental responsibility with functionality and user experience.

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Feature

Technology as a Catalyst for FutureReady Packaging The transformative role of technology in packaging is undeniable. As Suga indicates, DNP integrates various technological advancements to address the entire packaging lifecycle. Similarly, Dow’s technology portfolio, focused on recyclable and high-performance packaging, is pivotal in driving the industry forward.

The transformation in the food packaging industry reflects a significant shift in societal values and technological advancements. Moving beyond traditional methods, the industry now embraces sustainability, innovation, and technology as cornerstones.

This evolution is not merely a reaction to environmental challenges but a proactive strategy to reshape consumer experiences and set new standards for the future of food packaging.

Yusuke Suga

Bambang Candra

With insights from Bambang Candra, Commercial Vice President for Asia Pacific Packaging and Specialty Plastics, The Dow Chemical Company and Yusuke Suga, Product Development Division, Business Creation Center, LifeDesign Operations, Dai Nippon Printing Co., Ltd Bambang Candra is responsible for the strategic direction, marketing, and regional business performance of an industry-leading portfolio of innovative products leveraged across multiple high-value markets like food and industrial/ consumer packaging, health and hygiene, transportation, and infrastructure applications.

Yusuke Suga joined DNP in 2008 after obtaining a master’s degree in organic chemistry from Chiba University. Since then, Suga has handled the development and later the sales of PET bottles in the company.

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Special SpecialFeature Feature Revolutionizing the Future of Food An Exclusive Q&A with James Petrie on Tastilux, the Breakthrough in Plant-Based Protein Innovation

By Cath Isabedra Our conversation with Petrie is about understanding the scientific intricacies behind Tastilux and highlighting the importance of such innovations in the context of global dietary shifts and environmental sustainability.

We aim to shed light on the future of food technology and its potential to impact consumer choices, health trends, and ecological footprints.

This interview is a step towards empowering our readers with the knowledge of cutting-edge food technology, underscoring the significance of innovation in meeting the challenges of modern dietary needs and environmental concerns.

In an era where the global food industry is rapidly pivoting towards sustainable and innovative solutions, it becomes imperative to explore and understand the advancements driving this transformation.

This interview with James Petrie, CEO of Nourish Ingredients, is motivated by the necessity to spread awareness and knowledge about one such groundbreaking innovation - Tastilux.

As the world increasingly embraces plant-based diets, Tastilux emerges as a crucial development in this sector, offering an animal-free fat that promises to redefine the taste and texture of plant-based proteins.

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Could you elaborate on the scientific process and innovation that led to the creation of Tastilux, especially the precision fermentation technique used to derive this animal-free fat?

Most alternative fats simply can’t replicate the rich, authentic flavour of cooked meat. Rather than taking a plant-based approach, we analysed the most flavourful and potent animal fats found in meat in their uncooked state.

We then identified where we could find these in nature without the animal. We located these molecules in fungal strains found in Australian soil. By fermenting only the most potent fats, we’re able to scale at low inclusion and high impact rates.

Tastilux aims to address taste and texture challenges in plant-based proteins. Can you describe how Tastilux differs from existing

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Special Feature plant-based fats in replicating the flavour and texture of traditional meat?

Tastilux acts as a pre-flavour and provides an authentic animalic cooking and eating experience with plant-based proteins. When a plant-based protein is combined with Tastilux ahead of the cooking process, it goes through the natural Maillard reaction; this reaction works to create the meaty flavour, aroma, and taste we expect from a piece of meat.

By creating the same potent molecules as those found in traditional meat, Tastilux behaves in the same way during the cooking process and results in an animalic experience.

How do you foresee Tastilux influencing consumer adoption of plant-based proteins?

What feedback have you received from early product demonstrations, like the plant-based chicken wing showcased at SXSW Sydney?

While the first generation of alternative proteins made waves, especially with vegans and vegetarians, these alternatives don’t stack up when compared to the real thing. For the sector to grow quickly and go mainstream, alternative proteins must be able to win the hearts and taste buds of even those who love the taste of meat and dairy.

This is where Nourish Ingredients comes in.

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Nourish Ingredients fats transform alternative proteins, making an animal-like impact in an animal-free way. Tastilux has achieved rave reviews through all of our product demonstrations so far.

In lab tests, we were able to turn a basic, bland vegan patty into a chicken burger that tastes as good as the real thing, delivering the same aroma, taste and experience that will pass any blind test.

At SXSW, everyone who tried the chicken wings was blown away by how realistic it tasted!

What is the nutritional profile of Tastilux compared to traditional animal fats and other plant-based fats? How does it align with current dietary trends and health concerns?

We are currently assessing the nutritional profile of our fats; we predict that the inclusion of Tastilux into plant-based proteins will allow our partners to remove a variety of unnecessary adjectives and flavours, leading to a shorter, more natural ingredient list.

Can you discuss the environmental and sustainability benefits of Tastilux? How does it contribute to reducing the ecological footprint of the food industry?

We aspire to a more sustainable food system where plant-based food options aren’t a compromise but an elevation. Where the taste, functionality, and nutrition of these products not only compete but surpass their traditional counterparts. In the pursuit of this, our potent animal-type lipids act as the vehicle to change – providing the missing ingredients to capture the tastebuds of mainstream consumers who enjoy traditional animal products.

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Special Feature of fermentation capacity as well as 100 litres of thermal processing, to successfully scale production of specialty fats and unlock flavour for the next generation of plant-based proteins.

Similarly, in the United States, we partnered with Boston Bioprocess (Boston Bio). Within the first three months of this partnership, Boston Bio successfully scaled up the fermentation and downstream process, including cell harvesting and drying, from bench scale to 500L, providing a significant boost to the product development timeline.

Nourish Ingredients is working with global food manufacturers to incorporate Tastilux. Can you share insights into these collaborations and how they’re shaping the future of plant-based proteins?

Nourish Ingredients is in conversation for partnerships with global ingredient companies and manufacturers of plant-based products to incorporate Tastilux. By taking a B2B approach, we aim to ignite the uptake of plant-based proteins to the everyday consumer by providing an authentic experience.

How is Tastilux being scaled for commercial use? What challenges and opportunities do you foresee in this process?

Tasilux is being scaled for commercial use through strategic partnerships with companies around the world. For example, we just announced that we have selected Singapore as our APAC hub and we are partnering with ScaleUp Bio. This partnership will support 10,000 litre batches

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By establishing our presence in these key geographies where we are seeing immense innovation around alternative proteins, we’ll be able to more easily work with local food regulators ahead of public release.

Following Tastilux, what are the future goals and potential innovations Nourish Ingredients is exploring in the plant-based food sector?

We hold ambitious global aspirations, and our actions reflect this vision. On top of our pilot facility in Singapore, we’ve established numerous strategic partnerships in the UK and the US. The challenge we are tackling transcends borders, making it imperative for us to adopt a truly global perspective. Following that, we have several exciting breakthroughs in the dairy space, which we cannot wait to unveil.

What market research or consumer insights drove the development of Tastilux? How does it cater to the specific taste preferences and expectations of consumers who are hesitant to switch to plant-based proteins?

The key consumer problem we are trying to address is that plant-based products fail to win

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Special Feature over a majority of consumers who enjoy the taste of animal products.

Nourish Ingredients caters to this demographic by creating products that, when incorporated into plant-based proteins, provide a truly authentic animalic experience. By creating the same fat molecules as those found in animals, Nourish Ingredients fats behave in the exact same way as animal fats when they cooking.

Could you discuss the regulatory compliance and safety testing processes for Tastilux? How does Nourish Ingredients ensure that Tastilux meets global food safety standards, especially considering its novel production method?

We are actively engaged in the regulatory processes essential for our products. It’s important to note that not all of the solutions we are developing require extensive regulation, allowing us to expedite certain aspects of our work.

We are currently navigating the regulatory landscape, drawing upon our extensive experience in Omega-3 oils. This background equips us with the knowledge and tools to effectively navigate the regulatory pathways.

It’s clear that Tastilux is set to play a pivotal role in the future of plant-based proteins. Through a novel approach of harnessing precision fermentation and replicating animal fat molecules, Tastilux is not just an alternative fat—it’s a game-changer in delivering an authentic meat experience in plantbased foods.

Petrie’s insights reveal a deep understanding of the market dynamics and consumer preferences driving the development of Tastilux. As Nourish Ingredients continues to collaborate globally and navigate the regulatory landscape, the potential

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of Tastilux to transform the plant-based protein market is immense.

With its impressive ability to mimic traditional meat’s flavor and texture, coupled with its environmental and nutritional advantages, Tastilux is poised to be a cornerstone in the shift towards sustainable, plant-based eating.

James Petrie Co-founder and CEO, Nourish Ingredients

Dr. James Petrie, Co-Founder & CEO of Nourish Ingredients, is a world-class scientist with decades of experience in precision fermentation. Since 2019 James has been using his expertise to revolutionize the plant proteins space.

Through breakthrough science and a focus on the most potent fats found in nature, Nourish is making plant proteins delicious without the animal. Their fats are set to make a transformative impact and are key to creating a smarter, more sustainable, more diverse food system.

Prior to founding Nourish, James spent 14 years at CSIRO, Australia’s premier research institute. James was a part of the team that spearheaded the creation of omega3 canola, the world’s first plantbased and sustainable source of omega 3.

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