Asia Food Journal
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Cover Story: Bridging the protein divide: How blended innovation is reshaping Asia’s food future
Story: Rethinking the bowl: How innovation is transforming instant noodles across Asia
Story: Leading the halal shift in cultivated food innovation
Story: Reinventing the familiar: Chef Garima Arora on culinary innovation at Gaa
Story: Elevating everyday food through smarter formulation
Story: Science and flavour: How SIT and FoodPlant are changing plant-based innovation in Asia
Special Feature: From AI to aseptic: Inside Tetra Pak’s game-changing expansion
Special Feature: Tetra Pak and its innovation ethos: Supporting Halal and sustainable product development
Event Spotlight: The pulse of innovation: Where technology meets taste
Story: Meeting the moment: Why Halal standards are expanding beyond religion
DolCas is raising the chocolate bar with concentrated fish collagen
Nutraceutical innovator DolCas Biotech, LLC, has successfully infused beneficial marine collagen tripeptides into a chocolate bar. Each square (about 8g) contains 1g of Morikol®, an ultra-low-molecularweight of fish collagen tripeptide with clinically validated effectiveness at this uniquely minimal dose.
Merging wellness with indulgence, Morikol breaks into the flourishing functional foods arena by demonstrating its stellar capabilities to seamlessly integrate concentrated collagen into milk, dark, or white chocolate without affecting the comforting flavor, aroma, or texture of these popular confections.
Morikol is a next-generation, Type I & III fish collagen tripeptide that offers high bioavailability and rapid absorption due to its exceptionally low molecular weight and unique structure. Morikol boasts an abundant content of functional three-amino-acid sequenced tripeptides composed of glycine, proline, and hydroxyproline. These structures, known as “GPH,” have been shown to stimulate collagen generation, as well as the synthesis of hyaluronic acid and ceramides, enzymes essential for maintaining the skin barrier and cell membrane structure.
experience wellness by bringing a touch of sensory joy to the routine of supplementing with collagen.”
DolCas’ Morikol fish collagen is a fine, concentrated powder that is odorless, neutral in flavor, and highly soluble. This advancement breaks away from the conventional and often inconvenient need for bulky collagen powders, offering consumers a delicious and indulgent alternative to capsules or pills in alignment with modern preferences.
“This is the only fish collagen clinically studied to deliver measurable benefits for skin health at a daily 1g dose, or for joint mobility at a 2g daily dose,” affirms Rao.
In one clinical trial conducted on 53 women volunteers, a daily intake of 1g Morikol over a period of 12 weeks resulted in substantial improvements in skin elasticity and dermal hydration, and elicited visible skin benefits, along with protection from sun-induced aging. Overall, the group taking Morikol showed a 10.5-fold greater improvement in wrinkle visual scores compared to the placebo group at 12 weeks. These benefits were already beginning to show after six weeks of intake, particularly around the cheeks and crow’s feet.
In another 10-week clinical study conducted on 64 participants complaining of mild knee pain, a 2g daily dose of Morikol reduced fluid build-up around the joints, as well as mitigated cracking and pain.
Previous lab and animal assessments have demonstrated the direct uptake of Morikol’s tripeptides across the intestinal barrier and into the bloodstream intact through PEPT1 transporters, owing to its unique hydrolyzed enzyme formulation. These tripeptides have been shown to increase mRNA expression of collagen production in a cell study.
“Morikol’s piscine tripeptides are designed to reach vulnerable and damaged sites of the skin, bone, and tendons where it activates osteoblasts and fibroblasts, in turn helping promote collagen synthesis, boosting bone and connective tissue integrity as well as keeping joints lubricated,” Rao elaborates.
“Most collagen ingredients come in 5g-10g doses,” explains K. G. Rao, founder and CEO of DolCas Biotech. “Morikol‘s low concentration of the bioactive component makes it ideal for innovative delivery formats. One square of chocolate can now deliver a full clinical dose of collagen peptides, whether for beauty-from-within or joint comfort, and still satisfy the most discerning chocolate lover’s palate. Our ‘less is more’ collagen concept is transforming how people
“Morikol is non-GMO, sustainable, allergen-friendly, and is completely free of any fishy aroma or flavor, making it a perfect candidate for expansion into functional foods,” adds Rao. “Our full spectrum, cleanlabel collagen offers a turn-key opportunity to elevate chocolate products into the wellness arena, without compromising on their classic treats’ flavor and the enjoyment of snacking,” concludes Rao.
Morikol is both kosher and halal certified and meets stringent quality standards, tested to ensure no dioxins, PCBs, hormones, or other synthetics, rendering it a high-purity, trusted collagen ingredient.
Scientist from Tecnologico de Monterrey creates bread with insects of high nutritional value to fight food crisis
• Mexican innovation to face the global food crisis: A scientist from Tecnologico de Monterrey develops bread with grasshopper flour, offering a nutritious and sustainable solution to the projected increase in food demand.
• The research highlights the high protein content of the grasshopper and how a unique fermentation process with edible fungus optimizes the flavor, texture, and digestibility of the bread.
• It highlights the nutritional value of grasshoppers, rich in essential fatty acids, key minerals like iron and zinc, dietary fiber, and bioactive compounds with antioxidant and anti-inflammatory properties.
Worried about the accelerated population increase projected to exceed 9.7 billion inhabitants by the year 2050 and the consequent demand for food estimated to grow by 60 percent by that same year, Dr. Celeste Ibarra-Herrera, a researcher collaborating with the flagship project “Food and Nutrition Security,” which is part of the for Health Research Initiative of the School of Engineering and Sciences at Tecnologico de Monterrey, is leading an innovative project for the development of bread fortified with insect flour, mainly from the milpa grasshopper (Sphenarium purpurascens) and Tenebrio Molitor.
The insect flour fermentation method, currently under patent application, is unique in the world and incorporates the use of an edible fungus, which not only improves the texture and flavor but also increases the nutritional value of the final product.
This pioneering research focuses on the use of insects because they are already accepted by the Mexican population and are an alternative source of protein.
With the creation of these new bread recipes, the research team seeks to offer a nutritious, sustainable, and sensorially attractive solution to combat the food crisis.
The growing pressure on food systems demands efficient and sustainable alternatives. In this context, edible insects emerge as an attractive option due to their high nutritional content and lower environmental impact.
Their production requires less water, land, and feed consumption, presenting a high conversion efficiency, where 2 kg of feed can produce 1 kg of edible insects. Furthermore, their production generates lower greenhouse gas emissions compared to traditional livestock farming. “Whereas producing 1 kg of beef requires approximately 8 kg of feed, insects achieve the same production with only 2 kg, freeing up valuable resources like land and water”, noted Dr. Ibarra-Herrera.
From an environmental standpoint, the positive impact is significant. FAO data indicate that the production of edible insects like grasshoppers generates between 50 percent and 90 percent fewer greenhouse gas emissions, requires up to 80 percent less water, and 90 percent less land per kilogram of protein compared to traditional livestock farming.
Furthermore, the research team highlights the extraordinary nutritional profile of insects like grasshoppers, rich in high-quality proteins, essential fatty acids, key minerals like iron and zinc, dietary fiber, and bioactive compounds with antioxidant and antiinflammatory properties.
“This innovation represents a concrete opportunity for people to improve their daily diet in a simple
and accessible way. We are working so that with the consumption of this bread, people have a source of high-quality protein compared to traditional bread, in addition to significantly increasing the intake of iron, zinc, calcium, selenium and dietary fiber, critical nutrients whose deficiency continues to affect millions of people in Mexico and in the world,” emphasized the researcher.
The partial substitution of conventional bread with this fortified version would allow consumers to improve their daily nutritional profile without needing to radically modify their eating habits. With its flavor and texture optimized through the fermentation process, the bread offers a familiar, nutritious, and attractive option for daily consumption.
“The objective is clear: to creatively face the approaching protein deficit, offering sustainable foods that nourish better and are also pleasant for consumers. This bread represents a bold step towards transforming the perception of edible insects, integrating them into our diet in a familiar and appetizing way,” assures Dr. Celeste Ibarra-Herrera.
While entomophagy, or the ingestion of insects by humans, is a deep-rooted cultural practice in various regions of the world, including Mexico, where grasshoppers, maguey worms, jumiles, and escamoles are traditionally consumed, its daily consumption is still limited to certain areas. Mexico is home to more than 500 of the more than 1,600 species of edible insects reported worldwide. This research seeks to extend their consumption through everyday foods like sliced bread, with the added value of having a higher nutritional content.
Sensory tests conducted in the state of Puebla, where the consumption of grasshoppers has a deeprooted cultural tradition, yielded positive results. The sliced bread fortified with grasshopper flour showed high acceptance in flavor, texture, and appearance
Results from a new, large-scale clinical study demonstrate Pharmactive Biotech Products, S.L.U.’s flagship saffron extract Affron® could help lift the mood in people suffering from mild depressive symptoms. Building on ten previous clinical studies showcasing Affron’s positive effect on mood, stress, and mental wellness, the latest research on more than 200 volunteers marks Pharmactive’s largest and most ambitious study to date. Affron is a highly purified, highly concentrated saffron extract formulated via patent-protected green technology that both maximizes and protects its valuable bioactives.
Subclinical depression is a mild form of depression where an individual experiences some typical symptoms— such as sadness or loss of interest—but does not meet the full diagnostic criteria for major depressive disorder.
among the participants. The versions enriched with grasshopper flour were preferred over those made with other insects, which underscores the potential of this particular ingredient for integration into bread.
The initial target market consists of individuals seeking to increase their protein intake. Broader studies are needed to assess acceptance in various regions and to expand the market.
A crucial aspect of the research is the analysis of the fermentation of edible insects in food products. The researcher explained that the fermentation of the insects significantly improves the texture and digestibility of the bread, with the grasshopper being particularly accepted in terms of flavor after this process. Fermentation also increases the protein and fiber content in the final product, further improving its nutritional profile.
In the initial phase, the commercialization strategy for sliced bread will focus on a conventional product fortified with grasshopper flour, targeting gourmet stores and consumers conscious of health and environmental impact.
The researcher made a call for the improvement of regulatory frameworks for insect consumption, which will be fundamental to promote entomophagy as a sustainable and nutritious practice, as well as to boost the circular bioeconomy through the integral use of insects.
“The integration of insect-based foods into our diet requires time and education, but through innovation, effective communication, and the creation of sensorially attractive products, we are confident in achieving their normalization, taking advantage of the nutritional and environmental benefits they offer,” concludes Dr. Celeste Ibarra Herrera.
Mild mood disorders currently affect 11 percent of adults. While not severe, it can significantly impact daily functioning and is considered a risk factor for developing more serious mental health conditions.
Published May 2025 in the Journal of Nutrition, the rigorous, two-arm randomized, double-blind, placebocontrolled clinical trial, led by Adrian Lopresti, PhD, enrolled 202 adults aged 18 to 70 exhibiting subclinical depressive symptoms, such as low mood, loss of interest, or pleasure, and anxiety. The participants were randomly assigned to receive either 28mg of Affron saffron extract divided into two equal daily doses or a placebo over a period of 12 weeks. Their levels of depression, anxiety, stress, and sleep quality were measured using standardized, validated scales.
A meaningful improvement in depressive symptoms was experienced by an impressive majority of those who received Affron. Specifically, 72 percent of participants in the saffron group showed significant improvement compared to 54 percent in the placebo group. Those on Affron experienced a 53 percent drop in low mood symptoms following the three months of supplementation, as measured by the DASS 21 (Depression, Anxiety, Stress Scale).
Daily mood ratings revealed group differences in mood and stress that significantly favored Affron intake, with improvements emerging as early as five weeks into supplementation. Participants reported reduced daily feelings of sadness and stress.
While no significant improvement in sleep quality was found between the saffron and placebo groups in the general sample, subgroup analysis revealed an important nuance: Among participants who reported greater sleep disturbances at baseline, Affron supplementation led to a significant improvement. These individuals experienced a 12 percent reduction in sleep disturbance as opposed to eight percent in the placebo group, and a 15 percent reduction in sleeprelated impairment. This suggests that Affron could be particularly beneficial for those who contend with sleep problems.
Saffron extract is derived from the delicate stigmas of the Crocus sativus L flower. With a centuries-old reputation as a panacea, it has been traditionally valued for its positive impact on vision, mood, digestion, and overall wellness. Modern research illuminates its unique capabilities for alleviating low mood and stress, with more than 20 randomized clinical trials endorsing these effects. Affron has been at the center of a large part of this research, having undergone eleven clinical trials.
“The mood-enhancing effects of Affron have been regularly and comprehensively investigated,” explains Inés Morán, PhD, Scientific Studies Manager at Pharmactive. “However, all of the previous trials involved smaller sample sizes and durations, typically ranging from 40 to 80 people over a period of four to eight weeks in populations with overt mood disorders. This is our most robust trial yet, designed to examine the safety and efficacy of Affron over a longer treatment duration and with a much larger group of volunteers. Based on the findings from previous trials, we projected Affron supplementation could help brighten the spirits in adults experiencing mild mood dips and improve sleep quality, and the results we achieved surpassed our estimation.”
It has been observed that Affron may work through multiple physiological mechanisms. This includes influencing neurotransmitter activity, moderating the stress response through influence on hypothalamuspituitary-adrenal axis activity, reducing inflammation, increasing antioxidant defenses, and providing neuroprotection.
Pharmactive’s award-winning water-extracted saffron is standardized to at least 3.5 percent Lepticrosalides®, as verified by HPLC. Affron boasts the lowest dose on the current market at 28mg per day and delivers rapid 1-hour absorption. As a home-formulated, clinically backed, and market-leading saffron brand, Affron has been designated the official reference for saffron extracts by the American Botanical Council.
“There is increasing interest in the use of natural botanicals to help manage mood disorders,” reveals Marina Díez, PhD, Head of R&D+QC at Pharmactive. “We can confirm our Affron saffron extract has surpassed the 5 million user threshold, which includes teenagers and menopausal women who are especially prone to mood swings.”
IMA Food North America – a food & beverage equipment leader whose solutions comprise long-established brands like Gasti, Hamba, Hassia, Fillshape, Corazza, Erca, AlphaMAC and Intecma – has named Quebecbased production solutions provider Techno Pak as its exclusive distributor for all of Canada, with the exception of British Columbia. The agreement provides IMA Food North America with a more robust sales, customer service and maintenance presence in a key region for dairy and other perishable food and beverage segments.
Founded in 1989, Techno Pak is a prominent Canadian provider of turnkey equipment solutions for filling, packaging, inspection and end-of-line functions. The company’s machine sales activities are supported by its experienced technical team and robust spare parts inventory, making Techno Pak capable of providing seamless sales, installation, and maintenance for Canada-based food and beverage manufacturers.
Notably, the collaboration involves each of the various
equipment brands in IMA Food North America’s diverse portfolio, including Gasti, Hamba, Hassia, Fillshape, Corazza, Erca, AlphaMAC and Intecma.
IMA Food North America has built an industry-leading reputation for high-performance filling machinery. Most recently, the company introduced the Hamba Flexline, a fully servo-controlled fill-seal machine with industryleading sterilization technology. Rated for high-speed operation and featuring a sturdy, hygienic stainlesssteel construction, the system stands out for its clean, even filling and peroxide sterilization capabilities proven to extend product shelf-life.
“Canada is a critical market with IMA Food North America, and collaborating with the talented team at Techno Pak substantially expands our reach and customer retention capabilities there,” said Patrick Carroll, President of IMA Food North America. “The partnership also paves the way for unique combination solutions that leverage the engineering fortes of both companies, bringing the potential for additional market differentiation.”
Cortec® introduces the world’s first certified industrially compostable VCI paper – another score for sustainable leadership
Cortec has entered another point on history’s scoreboard of sustainable leadership by introducing the first certified industrially compostable VCI (vapor corrosion inhibitor) paper for protective metals packaging. This development highlights Cortec’s ongoing commitment to developing innovative, environmentally responsible solutions to corrosion challenges faced by industries worldwide. With EcoBio™ VpCI®-146 Paper, manufacturers, large and small, have yet another option for metals protection with a “circular economy” focus.
From corrosion protection to compost EcoBio™ VpCI®-146 Paper offers corrosion protection on both sides of the paper. It can be used to wrap or interleave both ferrous and non-ferrous metal parts, releasing corrosion-inhibiting vapors that form a molecular protective layer on metal surfaces while they remain enclosed in a package. When the package is opened, the corrosion inhibitors float away, making it easy to install a clean new part immediately. At this point, EcoBio™ VpCI®-146 Paper can either be recycled in normal paper streams or composted at an industrial composting facility.*
Another “circular economy” solution
Due to the presence of a corrosion inhibitor in the product, it was important for EcoBio™ VpCI®-146 Paper to undergo rigorous evaluation regarding its impact on soil when composted. Testing by TÜV Austria confirmed that
EcoBio™ VpCI®-146 Paper meets the EN 13432 standard for industrial composting and becomes humus with no eco-toxicity to the soil. During testing, EcoBio™ VpCI®-146 Paper disintegrated and turned into compost in about six weeks (the test standard allows 12 weeks).
Soybeans and corn seedlings grown with compost from EcoBio™ VpCI®-146 Paper showed extremely similar results to plants grown using regular compost. This successful evaluation has allowed EcoBio™ VpCI®146 Paper to become the first certified industrially compostable VCI paper in the world (#TA8012509007).
Since EcoBio™ VpCI®-146 Paper also contains 92 percent USDA-certified biobased content, it demonstrates sustainability from beginning to end—sustainable sourcing, preservation of valuable metal parts, and two options for environmentally responsible disposal. It is just one more example of Cortec’s leadership in developing corrosion solutions with environmentallyconscious users in mind.
Ready for a green initiative?
EcoBio™ VpCI®-146 Paper opens new packaging opportunities for companies that are committed to pursuing voluntary green initiatives or are under compulsory legal requirements to cut down on the use of plastic. It is especially ideal for assembly plants that have direct control over their suppliers’ packaging selection and have a desire to increase their ratio of compost to landfill waste.
Maker of country’s #1 sardines brand, Mega Sardines, sets sights on doubling business every five years
For over 15 years, Mega Sardines has held its position as the Philippines’ #1 sardines brand. It has continued to dominate the market, commanding a 26% share in 2023.
Behind this success is Mega Prime Foods, Inc. (MPFI), the manufacturing and distribution company that has quietly built a powerhouse portfolio of Filipino pantry staples. From Mega Mackerel and Mega Tuna to Mega Prime Quality fruits and vegetables, Primo Sparkling Juice, and Jimm’s Coffee Mix, MPFI has steadily expanded its presence across categories, providing nutritious food to millions of Filipinos daily.
In the recently concluded 50th-year anniversary of Mega Prime Foods, Inc. (MPFI), the company behind the country’s number 1 sardines brand, Mega Sardines, marked five decades of freshness and nourishment, honoring a legacy built on uplifting everyday family life—from the Filipino dining table to homes around the world. A highlight of the festivities is the launch of an anniversary video with a song sung by Mega Sardines’ celebrity ambassador, megastar Sharon Cuneta. She is also the face of Mega Milyonaryo, the company’s massive nationwide promo designed to give back to its loyal customers. With a ₱50 million prize pool, the promo serves as Mega Prime Foods’ heartfelt tribute to the millions of Filipinos who have supported its brands over the years.
“We became the number one sardines brand in the Philippines. Not because we had the biggest resources but because we had the biggest heart. We want to give back to the people who made our success possible,” underscored Michelle Tiu Lim-Chan, MPFI President and CEO.
Mega expansion in general wellness MPFI Chief Growth and Development Officer Marvin Tiu Lim shared that the company is expanding its efforts both locally and globally, while strategically deepening its presence in the wellness space.
“For acquisitions, we’re looking into both branded food and branded non-food products. We’re particularly interested in Filipino brands that need support with distribution and marketing,” said Tiu Lim, highlighting uplifting small businesses and improving business models. “There are a lot of legacy brands we all grew up with and love, and we don’t want to see them slowly disappear. We’re here to help them scale up and continue serving Filipino entrepreneurs who are willing to partner with us.”
This direction is marked by the acquisition of Jimm’s Coffee in 2024, as MPFI pursues horizontal growth through additional acquisitions across both food and non-food categories. Known for its added ingredients such as Korean ginseng and agaricus mushroom, Jimm’s Coffee is a leading brand in the healthy functional coffee category. Actor Coco Martin was also introduced as the newest ambassador of Jimm’s Coffee, strengthening the brand’s presence in the market.
Earlier this year, MPFI also partnered with Baqer Mohebi Enterprises in Dubai to bring Filipino food to the global stage. As part of this effort, Mega Sardines was officially endorsed as a Superfood by the US-based Medical Wellness Association (MWA). MPFI products are also now available through major distributors such as Costco in the US and Canada.
The world champion canoe sprinter, nine-time Olympic medallist, and iconic New Zealand athlete is the kiwifruit brand’s first global brand ambassador.
Zespri, the world’s largest kiwifruit marketer, is proud to announce a four-year global partnership with Dame Lisa Carrington, New Zealand’s most decorated Olympian, as its inaugural global brand ambassador. The partnership highlights Zespri’s commitment to health, quality, and excellence—values Dame Lisa has exemplified throughout her record-breaking kayaking career—with a focus on inspiring individuals to stay focused on their health and wellbeing, through the goodness of Zespri Kiwifruit.
To launch the partnership, Zespri has released a cinematic short film inspired by the concept of “Flow”—a state of alignment between purpose, nature’s rhythm, and performance. It offers a rare glimpse into how Dame Lisa draws on nature, discipline, and resilience to fuel herself both on and off the water, while reflecting Zespri’s philosophy of growing kiwifruit in harmony with nature’s flow.
A shared commitment to quality and excellence
The collaboration unites two Kiwi icons deeply connected to the Bay of Plenty, the birthplace of Dame Lisa and the heart of New Zealand’s kiwifruit industry, which produces around 80% of the country’s kiwifruit1. The collaboration will spotlight Dame Lisa and Zespri’s shared passion for helping others thrive through good nutrition, healthy habits, and building a legacy of positive impact that goes beyond individual achievements.
More than just a shared origin, the partnership represents a union of purpose and drive. As one of the most decorated athletes in canoe sprint history, Dame Lisa remains focused on upcoming major international competitions, grounded in the flow that guides her training and mindset. At the same time, Zespri is committed to working with nature’s flow to make more nutritious kiwifruit accessible worldwide. By expanding its global footprint, now reaching over 100 million households2, Zespri aims to help people thrive through better nutrition and natural goodness.
“We’re thrilled to partner with Dame Lisa Carrington,” said Jiunn Shih, Zespri Chief Marketing, Innovation and Sustainability Officer. “Her discipline, consistency, and drive for progress perfectly mirror our approach to growing and marketing great-tasting, high-quality Zespri Kiwifruit. Together, we look forward to connecting with a broader audience of sports and wellness enthusiasts, as well as inspiring people everywhere to prioritise good health and nutrition as they find their own flow.”
Dame Lisa echoed this sentiment: “I’m incredibly proud to partner with Zespri. It’s exciting to have the opportunity to champion New Zealand kiwifruit on a global stage.
Good nutrition is a key part of my performance, just as it’s central to Zespri’s mission. I’m excited for what’s ahead.”
Inspiring action: Building habits, creating flow
The 90-second cinematic film offers an intimate look at how Dame Lisa finds her flow, beyond her athletic achievements, revealing the quiet strengths and habits that power her from within. Her journey is a reminder that sustainable success is built on small, consistent choices: good food, good habits, and energy that carries us forward. Together, Zespri and Dame Lisa hope to inspire people to discover their own flow and build everyday habits that fuel a life of nutrition, purpose, and progress.
The film explores how Dame Lisa and Zespri each harness nature’s flow. For Dame Lisa, flow is both literal and personal—she moves with nature, finding her rhythm through intentional, consistent training. Similarly, Zespri draws on nature’s rhythm and New Zealand’s fertile soils to grow nutrient-dense kiwifruit with care, dedication, and purpose, a philosophy that has helped it become the number one fruit brand across its 15 core markets³.
The launch will also feature a campaign microsite with the full cinematic film, episodic videos, and a series of blog articles deep diving into Dame Lisa’s values and what nutrition means to her.
Zespri has sponsored Dame Lisa Carrington individually and is not a sponsor of the NZOC, IOC, or has any relationship with the Olympic movement in general.
Tethered caps: KHS optimizes its inspection technology with the help of artificial intelligence
• Patent-pending algorithms improve fault detection
• New option for KHS’ Innocheck TSI closure inspector
• Can be used on new and existing machines
Tethered caps have been mandatory for all nonreturnable PET bottles in the EU since 2024. Consequently, the number of closure variants and thus the demands made of inspection technology have increased. KHS GmbH is meeting these new challenges with the help of artificial intelligence (AI). The systems provider has now equipped its proven Innocheck TSI closure inspection unit with an AI-based fault detector.
The obligatory introduction of tethered caps had farreaching consequences for bottle and beverage producers in the EU. They were forced to find new solutions to continue to meet the high demands made of product quality and protection. This also affected inspection technology, explains Nikita Wall from Labeling and Inspection Technology Product Support at KHS.
“Tethered caps were rarely used before the EU directive came into force. Conventional systems thus frequently reach the limits of their capacity where cap inspection is concerned.”
What’s more, the large number of bottle and cap design variants processed and increasing line capacities present additional challenges.
cap inspection thanks to AI
With its AI-based fault detection system for tethered caps, the Dortmund turnkey supplier now provides smart engineering that identifies potential defects during cap inspection. The new module makes use of patent-pending algorithms to analyze images of bottle closures in real time. Cameras log the caps in high-resolution quality, while AI models evaluate this data. By applying deep learning, the models adjust to account for any new types of flaw found. KHS’ AIassisted system increases both the accuracy and efficiency of inspection.
“Our customers make extremely high demands of quality assurance. In intensive field tests, our AI-based fault detector has proved that it fully meets these requirements,” emphasizes Wall.
KHS has developed the new system specifically for its tried-and-tested Innocheck TSI cap inspector. It can be implemented on both new and existing machines.
In the future, KHS also wants to use AI for further inspection technology equipment. Says Wall, “In the development team, we’re currently discussing which systems this would make sense for. AI solutions are only practical where the requirements are complex – and if they give our customers clear benefits.”
EcoCortec® boosts just in time deliveries with new state-of-the art logistics center located in the heart of Europe
EcoCortec®, the European subsidiary of Cortec® Corporation and a leading manufacturer of sustainable corrosion protection packaging, is excited to announce the launch of a new logistic center building project. New facility will be connected with existing facilities to form a unified, highly efficient storage and logistics hub. This strategic expansion is a direct response to increased stock volumes and growing sales, demonstrating the company’s commitment to meeting the rising demand for its eco-friendly corrosion protection solutions.
The project, which recently began, involves acquiring two nearby buildings. They will be connected to form a single, cohesive central logistic center and warehouse. This integrated facility will store both finished products and raw materials, which will significantly optimize EcoCortec’s inventory management and logistical operations. New logistic center is expected to be fully operational within the next year. “We are incredibly excited about this expansion, which marks a significant milestone for our plant,” said Boris Miksic, CEO of Cortec® Corporation.
New logistic center will not only enhance our operational efficiency and capacity but also provide critical support to our production plant by ensuring a consistent and organized flow of raw materials and finished goods. We have made many investments in EcoCortec® over the
past 15 years with the goal of continuously improving our services. However, we not only want to be the best provider of green anti corrosion packaging for our clients; we also want to provide our service in the most sustainable way possible. “
EcoCortec® has demonstrated remarkable growth since its opening in 2007. Established with a vision for sustainable corrosion protection, the company quickly emerged as one of Europe’s largest manufacturers of anti-corrosion packaging. This success has been driven by continuous innovation of corrosion protection solutions and a quick responsiveness to market demand. The plant offers various types of sustainable VCI/VpCI films and papers including stretch and shrink films, ESD packaging, bio-based compostable packaging and more. Specialized bags such as large 3D bags, resealable bubble bags are also available. Many packaging solutions are available in PCR (PostConsumer Recycled) versions.
Throughout the years, Croatian plant has consistently expanded its manufacturing capabilities, including the completion of two new production facilities in 2022: a polymer processing facility and a regranulation facility, where the plant’s waste materials are recycled. “Our commitment to the circular economy is evident in every step we take. We pioneered European-wide initiative for collecting and recycling used films, integrating up to 30 percent recycled content into new products.” says Miksic.
The consolidation of inventory in a larger, more efficient space will enable Croatian plant to further optimize its supply chain, reduce lead times, and support future growth as the demand for sustainable packaging solutions continues to accelerate. The proximity of the new logistic center to the EcoCortec® plant will enable even greater synergy between manufacturing and distribution. This latest expansion, along with a growing team and strong export focus across Europe, Asia, and the USA, highlights EcoCortec’s journey from a new facility to a recognized leader in VCI packaging.
Cortec® Corporation is the global leader in innovative, environmentally responsible VpCI® and MCI® corrosion control technologies for Packaging, Metalworking, Construction, Electronics, Water Treatment, Oil & Gas, and other industries. Our relentless dedication to sustainability, quality, service, and support is unmatched in the industry. Headquartered in St. Paul, Minnesota, Cortec® manufactures over 400 products distributed worldwide. ISO 9001, ISO 14001:2004, & ISO 17025 Certified.
The ongoing growth in the worldwide ice cream market is set to continue in the coming years, according to market research prognoses. Creamy dairy ice cream is the consumer favorite by a large margin. According to Innova Market Insights, the most popular flavors are chocolate, vanilla, and hazel, along with caramel, cookies, berries, and summer fruit. Innova sees further opportunities in the rising demand for new flavors, for example, floral, exotic, and regional specialties.
The decisive purchase criterion in ice cream, other than flavor, is its consistency. Whether dairy ice cream, soft serve, or fruit sorbet, each variety must meet functional requirements in terms of texture and melting behavior. To fulfill the criteria specific to the respective variety and product, Hydrosol offers targeted stabilizing systems for different kinds of ice cream.
Creamy dairy ice cream and regional specialties
For bulk dairy ice cream, there are two systems in the Stabimuls series. Both provide a creamy mouthfeel and prevent the product from melting too fast when served. They also ensure ideal product stability during storage and longer volume retention. The main difference between the two systems is that while one contains no palm fat or carrageenan and therefore addresses the free-from trend, the other is designed to be flexible, not just for premium products but also for cost-efficient ice creams.
For the typical elastic consistency and good melting resistance of Turkish and Arabian-style ice creams, a stabilizing system from the Stabisol series is the answer.
It prevents the formation of ice crystals and gives a stable product with the characteristic mouthfeel.
Gently melting soft-serve ice cream and fruitycreamy sorbets
For high-quality soft-serve ice cream with a creamy and airy texture, Hydrosol offers a system of selected milk proteins, vegetable fat, emulsifiers, and hydrocolloids. This compound improves whipping and gives a homogeneous distribution of air in the product, helping achieve a loose, smooth texture. At the same time, the system prevents the formation of ice crystals during freezing, for a pleasant mouthfeel. Production is also uncomplicated, as the system is very well suited to cold dispersion in water or milk. The mixture needs to be neither heated nor homogenized, but can be put directly in a soft-serve machine. This stabilizing system gives soft-serve ice cream purveyors a reliable, easy-touse solution that delivers final products of consistently high quality.
The company’s stabilizing system for sorbets enables fruity flavors paired with a creamy mouthfeel. The products can either be based on fruit concentrate or use flavorings and color for economical variants. The system provides high air inclusion for a smooth sorbet.
Thus, whether creamy dairy ice cream, gently-melting soft-serve ice cream, or fruity sorbets, Hydrosol stabilizing systems make it possible to flexibly adjust the flavor and appearance of ice cream products to consumer preferences.
A new chapter in delivering reliable, high-quality nutrition solutions to customers in the region
Cargill is further strengthening its presence in Mindanao, with a new feed production partnership with Biotech, a state-of-the-art facility located at the Biotech AgroIndustrial Complex in Tantangan, South Cotabato. This strategic collaboration reflects Cargill’s continued investment in one of the country’s most vital agricultural regions, aimed at delivering faster, more reliable, and high-quality feed solutions to better serve customers.
Mindanao is one of the most dynamic agricultural regions in the Philippines and is home to a growing base of animal farmers, producers, and agribusinesses. By establishing a dedicated production line at the Tantangan Plant, Cargill aims to strengthen its foothold in the region and the country’s food system.
“This is about serving our Mindanao customers better — with the reliability, responsiveness, and quality they deserve,” said Sonny Catacutan, Senior Managing Director for Cargill Animal Nutrition & Health Philippines. “The Tantangan Plant gives us a stronger presence in a region essential to the future of the local agricultural industry. It allows us to enhance service to our customers and live our purpose of nourishing the world starting with every bag of feed. We’re excited about what this partnership brings, not just in operational capability, but in helping us create more impact for customers, farmers, and communities that depend on us every day.”
Selected through a rigorous evaluation process aligned
with Cargill’s global standards in food and feed safety, quality, and operational excellence, the Tantangan feed mill features modern milling technology, proven highperformance production, and a dedicated monthly feed output to meet the growing demand in the region.
With production now fully operational, the Tantangan Plant partnership reinforces Cargill’s expanded footprint and supply chain resilience in Mindanao while accelerating capabilities to deliver tailored, safe, and sustainable nutrition solutions at scale.
“This partnership is a testament to our shared mission of empowering Mindanao’s farmers with innovative, sustainable solutions,” said Rey Chiang, CEO of Biotech Farms. “Since 2001, Biotech has been at the forefront of transforming Philippine agriculture through precision farming, renewable energy, and circular economy practices. Together with Cargill, we will amplify our impact—ensuring farmers receive high-quality, tailored feed nutrition solutions using Cargill’s cutting-edge research, data-driven insights, and a vast supply chain network that not only boosts productivity but also aligns with our commitment to environmental stewardship and community upliftment.”
As production ramps up at Tantangan feed mill, the partnership signals an important step forward for Cargill in nourishing the world in a safe, responsible, and sustainable way. With 77 years of doing business in the Philippines, Cargill continues to strengthen its presence while staying rooted in its core to help farmers succeed and communities prosper.
The story of Asia’s food innovation no longer begins in the R&D labs of multinationals or ends on the premium shelf of a grocer. It’s happening mid-flight, during serendipitous conversations between visionaries who understand the urgency of the region’s nutritional challenges and the nuance of its culinary preferences.
One such story is that of QProtein™, a blended protein solution co-developed by Nurasa and Quality Meat. But more than a product, QProtein™ is the output of a new model of innovation—one designed to address deep, structural needs across Asia’s food systems, from health and sustainability to resilience and taste.
Asia’s middle class is on track to reach 3.5 billion people by 2030. That growth comes with rising expectations: more nutrient-dense diets, cleaner labels, and consistent access to high-quality protein. Yet, despite these shifts, protein still comprises only 10–15 percent of daily calorie intake across much of the region—far behind the 15–18 percent benchmark in Europe.
At the same time, protein supply chains in Asia face increasing stress. Volatility in global meat prices, exposure to disease outbreaks, and climate-sensitive disruptions continue to challenge the affordability and availability of meat. Add to that a growing awareness of health metrics like saturated fat and cholesterol, and the stage is set for a fundamental reset of how protein is produced and consumed.
According to Guo Xiuling, CEO of Nurasa, “Protein is at the heart of this dietary shift. As eating habits evolve, consumers are moving away from carb-heavy staples toward protein-enriched foods that offer longer-lasting energy, improved satiety, and added health benefits.”
But delivering that in a culturally relevant, scalable, and sustainable way takes more than a reformulated product. It requires a system.
NuProtein™, the framework guiding this shift, was designed as more than a one-off innovation. Xiuling describes it as “a scalable platform for co-development that brings together food innovation, functional performance, and regional relevance.” Its goal?
To fill the gap between conventional meat and plant-based alternatives with modular, nutrition-forward proteins that adapt to local use cases and culinary expectations.
Through this system, Nurasa didn’t try to replicate meat—they co-created with it. QProtein™ is the first real-world application of that approach.
For Xiuling, “QProtein™ sets the benchmark. It’s beyond a product innovation with plant-based protein solutions to deliver improved health outcomes without compromising taste or cultural preferences.” She adds, “Under NuProtein™, we’re exploring other forms of partnership and collaborations with ingredient technology and food manufacturers to create more innovative, plant-forward formats, and even functional proteins that can support specific life-stage nutrition.”
“It’s designed for the flexitarian consumer,” says Joey Oh, General Manager of Quality Meat. “The major segment of people who want to eat better, but are not willing to settle for taste or satisfaction.”
That philosophy runs through the formulation. “We worked closely with Nurasa and Cremer to identify a formulation that delivers juiciness and chew, while keeping the nutritional profile in check,” shares Joey. “We didn’t want it to feel or cook like a compromise.”
The product ended up reducing saturated fat and cholesterol content by up to 50% while increasing fibre—and still performs well in dishes like satay skewers and fried rice.
The success of blended proteins hinges on their ability to deliver on sensory familiarity—how the food feels, tastes, and cooks. “NuProtein™ is not aiming to be just another plant-based product,” says Xiuling. “It’s a systemic solution designed to deliver: nutritional profile uplift… sensory familiarity… operational ease… and diversified protein supply sources to mitigate global trade risks.”
In a region where eating is deeply tied to identity, this cultural sensitivity is not optional—it’s foundational. Consumers are wary of radical change, especially in foodservice settings. Blended proteins like QProtein™ offer a gentle entry point for both chefs and diners.
As Joey points out, “It gives people a familiar entry point. You’re not replacing meat but enhancing it with added nutrition. That makes it easier for chefs, operators, and consumers to adopt.” One chef, after using QProtein™ in a satay dish, reportedly called it “a better-for-you twist on a local favourite.”
Speed and scalability are two of the biggest barriers to food innovation, especially in Asia’s fragmented foodservice market. Nurasa tackled this challenge head-on with the NuFood Concept Studio (NuFCS)—a commercialization engine that integrates consumer insight, prototyping, testing, and operational planning.
“The NuFCS team has intentionally collected consumer insights, consumer pain points, and customer feedback for a long time,” Xiuling explains. “This accumulated know-how is critical for success.” It’s also what enabled QProtein™ to go from concept to kitchen quickly, and in formats ready for batch cooking and high-volume foodservice.
This approach also creates room for rapid iteration. “Chicken is the next obvious step,” Xiuling reveals, “and we’re also interested in exploring formats tailored for Southeast Asian cuisines, such as rendang, bakso, or even plant-meat dim sum.”
The partnership’s ability to regionalize solutions—rather than export a fixed model—represents a break from the topdown food innovation strategies that have struggled to take hold in Asia. Instead, the goal is to “co-develop accessible, adaptable, and nutritionally improved protein options that reflect real-world consumer needs,” says Xiuling.
Beyond its nutritional merits, the blended protein model opens new doors for culinary innovation. For chefs, it means new menus that align with health-forward directives like Singapore’s Nutri-Grade roadmap. For food manufacturers and institutional kitchens, it offers scalable solutions without needing to overhaul existing infrastructure.
Most importantly, it reframes the narrative around what the future of meat alternatives can look like—not a compromise, but an upgrade.
“QProtein™ is what happens when consumer insight, science, and speed come together to create a better protein experience – without compromise,” explains Joey. And this isn’t marketing rhetoric—it’s a design principle. The underlying system was never about pushing out a trend-driven product, but about building a flexible ecosystem for next-generation proteins that meet Asia’s needs now and in the future.
The journey is just beginning. With NuProtein™ and NuFCS enabling deeper collaborations, Nurasa and Quality Meat are already planning for new blended formats, functional protein variants for life-stage nutrition, and region-specific solutions tailored to the flavors and cooking methods of Asian cuisines.
For a region grappling with health concerns, environmental pressure, and the cost of nutritional progress, this partnership signals something rare in food innovation: not a revolution, but a resolution. A way to meet consumers where they are—and move forward together.
With insights from Guo Xiuling, CEO of Nurasa and Joey Oh, General Manager, Quality Meat Guo Xiuling is a distinguished leader with over two decades of experience in the global ingredients and quick service restaurant (QSR) sectors. She was most recently the Managing Director of Cargill’s Global Edible Oil Solutions Business in Asia, and prior to that, she served as the Supply Chain Director at Yum! She holds an MBA and a Bachelor of Science in Mechanical Engineering from Tongji University, a master’s diploma in financial strategy from the University of Oxford Said Business School, and is certified by INSEAD as an independent board director. Joey Oh started her entrepreneurial journey in 2010, after graduating with a Bachelor’s in Economics & Finance. As a dynamic and results-driven executive, she is responsible for the company’s strategic decisions and expansion plans. Her courage, perseverance and innovation in entrepreneurship gained her recognition in 2018, when she was awarded the Spirit of Enterprise Award.
Once considered the ultimate budget meal, instant noodles are undergoing a premium, purpose-driven evolution. In Asia—the largest instant noodle market in the world, with over 116 billion servings consumed globally in 2023, according to the World Instant Noodles Association—consumers are no longer satisfied with just convenience and flavor. They’re seeking a deeper connection: food that reflects their values, regional identity, and wellness goals.
Across the region, clean-label expectations, halal standards, and a new wave of flavor exploration are reshaping the noodle aisle. “Today’s consumers are
looking for more than convenience and taste,” says Vivek Sharma, Category Leader for Culinary at IFF “They are seeking products that align with their values around healthier and cleaner labels, cultural integrity, and dietary considerations.”
From street food–inspired broths to low-sodium, meatfree innovations that don’t sacrifice umami, the modern instant noodle is being re-engineered for the next generation. Inside IFF’s Instant Noodle Excellence Center in Shanghai, flavor science, sensory technology, and digital innovation converge to push the category far beyond nostalgia—and into the future.
For brands operating in diverse and culturally rich markets like Asia, flavor is complex. “Flavor is never onesize-fits-all in Asia, and the taste is highly personal,” Sharma notes. With consumers in Indonesia craving soto ayam and Japanese buyers preferring miso, the challenge lies in translating authenticity at scale.
To meet this, the team at IFF’s Shanghai Noodle Center starts every development process by decoding the local palate. Through a collaborative innovation model called Taste Safari, cross-functional teams—including marketers, sensory scientists, and technical experts— work with customers to refine flavor profiles rooted in regional preference.
But beyond the human insights is a layer of precision. “Advanced analytical technology can further support the development of authentic regional tastes by identifying the complex flavor compounds found in traditional dishes,” Sharma says. “This allows us to translate regional favorites into scalable instant noodle formats for our customers—while staying true to their taste DNA.”
Gen Z isn’t settling—and neither should instant noodles
As the purchasing power of younger consumers rises, so do their expectations. Gen Z and Millennial buyers are redefining what instant noodles should deliver. While they still crave indulgent, nostalgic flavors, they’re also demanding innovation at the intersection of health and novelty.
“Younger consumers may be more open to fusion formats, bolder spice levels, and globally inspired broths,” Sharma explains. “There’s also growing interest in noodles that offer ‘better-for-you’ benefits like lower fat, lower sodium and higher protein.”
The influence of food creators and viral trends on platforms like TikTok and Instagram creates fertile ground for limited editions and unexpected combinations— something traditional noodle brands are now racing to keep up with.
As consumer interest grows in plant-based and halalcertified foods, one of the biggest technical challenges for noodle makers is maintaining rich, savory flavor without relying on traditional meat bases or MSG.
“Utilizing umami in food products is a clever way to ensure a delicious and savory flavor while also keeping the overall salt-and-fat intake of the product low for consumers,” says Sharma. IFF’s work in bouillon development, for example, helps brands craft deep, satisfying broths that meet both religious dietary requirements and health-conscious expectations.
Whether it’s a meat-free laksa or a halal-certified tom yum, the focus remains the same: keep the flavor bold and the label clean.
Where flavor meets feeling: The role of sensory science
Consumers may say they want low-sodium noodles, but if the flavor falls short, repeat purchases won’t follow. That’s where IFF’s deep sensory science capabilities step in.
“The blending of sensory science with emotional impact offers an experience that goes beyond taste to elevate mood and make every sip or bite a moment of happiness,” Sharma explains. IFF’s proprietary Beyond Hedonics™ program has spent over two decades developing tools to measure emotional and sensory responses—using both explicit feedback and unconscious reactions.
With trained panels evaluating richness, spice, authenticity, and texture, IFF can fine-tune sodiumreduction strategies or fat content while keeping consumer satisfaction intact.
In a category as competitive as instant noodles, speed matters. To help clients go from concept to marketready products quickly, IFF has built a pilot noodle production line in Shanghai.
“Our pilot noodle production line is a game changer for speed and agility,” Sharma says. “It allows us to prototype new noodle formats quickly in a single, streamlined workflow… so customers can move from idea to shelf-ready samples much faster.”
This infrastructure was critical in a recent success story where a client’s international expansion was nearly halted due to regulatory challenges. “IFF stepped in with smart reformulation solutions,” Sharma shares, “and the product was launched successfully with the same great taste and mouthfeel.”
Innovation in instant noodles doesn’t stop at flavor. Texture, mouthfeel, and even aroma are part of the equation—and IFF is investing heavily in next-gen food tech to improve each dimension.
Technologies like FLAVORFIT™, Sharma notes, help restore taste in reduced-sodium recipes while offering clean-label alternatives to MSG. Combined with encapsulation methods, fermentation science, and enzymatic solutions, brands can now build products that not only taste great but align with clean-label and regional compliance requirements.
“Through IFF’s proprietary tools, brands can design flavors that go beyond just taste—creating an emotional and sensory experience that resonates with local markets,” Sharma says.
2.0:
The move toward non-fried, nutrient-dense noodle formats represents one of the most exciting—and technically challenging—frontiers for the category. While fried noodles still dominate due to their texture and quick rehydration, Sharma sees growing momentum for alternatives.
“We’re seeing growing momentum around non-fried noodles, especially in markets like China and Japan, where lower-fat options are increasingly in demand,” he notes. “That said, non-fried noodles present technical challenges… but we’ve developed flavor solutions to make non-fried noodles taste great.”
These innovations are opening up possibilities for instant noodles to become part of balanced diets, not just quick fixes.
According to Sharma, the next chapter in instant noodles will be defined by multidimensional innovation— balancing convenience, culture, and care.
“They’ll still be convenient but also be ‘Better-for-you’ with less sodium, fewer additives and more nutrientdense formulations,” he says. “It will also continue to work in diverse cultural contexts while remaining familiar as consumers get exposed to more taste combinations and fusion formats.”
Looking ahead, IFF’s Noodle Center of Expertise is being reimagined as a digital-forward, AI-enhanced cocreation hub. “We’ll see it evolve into a hub for rapid, insight-driven innovation—where brands can co-create noodle solutions that meet shifting consumer tastes, regulatory demands and sustainability goals,” Sharma says.
As the category continues to transform, Sharma distills the vision with clarity:
“The noodle of the future is a modern evolution of a comforting classic that preserves iconic flavors generations grew up with, while embracing cleaner labels, new textures and smarter nutrition for tomorrow’s tastes.”
By Cath Isabedra
When it comes to food innovation, conversations often revolve around efficiency, sustainability, and scale. However, inclusion—especially cultural and religious inclusion—is rarely part of the equation. In the rush to develop novel food technologies, few ask whether the products they’re developing can truly be consumed by everyone.
Simple Planet is changing that. By embedding halal compliance into its biotechnology strategy from the outset, the company ensures that cultivated food
innovations aren’t just cutting-edge—they’re also accessible and culturally aligned. “We believe that the future of food must be inclusive, sustainable, and ethically grounded,” says CEO and co-founder Dominic Jeong.
At the heart of Simple Planet’s mission is a commitment to building food systems that are not only environmentally sound but also trusted and accepted by communities that have long been left out of the alternative protein conversation.
Rather than adapting products for halal compliance after the fact, Simple Planet is designing for it from the start. This vision isn’t theoretical. Through its collaboration with Turion Labs, Southeast Asia’s first fullstack biotech platform, they are already translating it into action.
“Through Turion Labs, Simple Planet aims to advance halal-compliant food technologies by making full use of Turion Labs’ comprehensive support,” says Jeong. This includes technical guidance for navigating complex halal certification standards and access to the trial and production infrastructure needed to meet them.
What they are doing is beyond ticking regulatory and certification requirements. The goal is to reshape how food innovation can respect and reflect cultural values from the ground up.
With the global halal meat market projected to reach $1.6 trillion by 2032, the need for culturally appropriate and environmentally sound alternatives is pressing. Simple Planet’s pursuit of halal certification is a strategic step toward inclusion—and a clear response to shifting global food preferences.
“In fact, globally, halal consumers represent a quarter of the population,” Jeong notes. “By offering sustainable alternatives that align with halal standards, Simple Planet aims to support the region’s food security and meet the evolving preferences of Southeast Asian consumers.”
This shift is already taking shape. The company’s MoU with Thailand’s Halal Science Center at Chulalongkorn University enables collaborative research, training programs, and certification development. “This partnership is significant because it allows us to integrate Halal Good Manufacturing Practices (GMP) directly into our production systems,” Jeong explains. “We also plan to co-organise academic programmes, industry-focused seminars, and training sessions, which will help bridge the gap between scientific innovation and halal compliance.”
Central to this work is the elimination of animal-derived components—a long-standing barrier in cultivated food production. Simple Planet has developed a serumfree culture medium using metabolites derived from probiotics, replacing fetal bovine serum (FBS), which is both costly and not halal-compliant.
“Our edible, serum-free culture medium is formulated using metabolites derived from probiotics, providing a strong foundation for meeting halal standards by eliminating animal-based components,” Jeong says. Beyond religious compliance, the innovation has broader implications: “This innovation not only ensures halal compliance but also has the potential to reduce production costs by up to 99.8%.”
The move toward probiotic-derived growth mediums reflects a commitment to both sustainability and accessibility—qualities that will be essential as cellbased foods scale up.
While technological breakthroughs are crucial, Jeong knows that cultural acceptance is equally vital for new foods. A major milestone came in early 2025, when the Korea Muslim Federation (KMF) – the country’s largest Muslim organization – issued an official Fatwa declaring that cultivated meat can be considered halal if it meets certain conditions.
This ruling, only the second of its kind in the world (following a similar decree in Singapore), has significant implications. It provides a religious endorsement that many Muslim consumers and halal certification bodies globally can look to for guidance.
For Simple Planet, which had been working closely with scholars and halal authorities, the KMF Fatwa validated its efforts. The ruling explicitly notes that cell-based ingredients will be deemed halal if they are from halal sources and developed following halal principles. However, final certification still requires a thorough inspection of facilities and processes. In other words, the door is now open – but companies must still walk through it with proper diligence.
Jeong views this Fatwa as a pivotal step toward securing Muslim consumers’ trust. It accelerates Simple Planet’s path to formal halal certification by clarifying the religious criteria for cultivated foods.
More broadly, it sends a message that science and faith can collaborate: modern food tech can indeed align with age-old dietary laws. The KMF’s guidance has effectively removed a looming question mark that hung over lab-grown meat in Muslim markets. As a result, what Jeong is doing in South Korea could echo across other Muslim-majority regions. It’s no coincidence that Simple Planet is eyeing expansions into Southeast Asia and the Middle East in the near future – regions where halal assurance is a ticket to entry.
By proactively engaging with religious authorities at home, Jeong has given Simple Planet a head start internationally. When the company eventually launches its products commercially, it will do so with the backing of halal certifiers and community leaders, making consumers far more likely to give these futuristic foods a try.
Equally important is Jeong’s emphasis on transparency and education throughout this journey. He understands that winning a Fatwa is
not the endgame; winning hearts and minds is. From participating in halal industry seminars to openly publishing scientific results, Jeong’s team is committed to demystifying cultivated meat for the public and regulators alike.
With this, the company aims to make cell culture technology not only accessible but also cost-effective. To make this possible, they are continuously creating solutions that help boost real-world adoption across various industries. They want to develop something that’s safe and scalable while maintaining regulatory alignment.
Simple Planet’s roadmap includes strategic expansion across Southeast Asia. With Turion Labs launching a flagship site at Indonesia’s Sinarmas Land Biomedical Hub and plans underway in Bangkok and Malaysia, the company is scaling its reach through regional collaboration.
“These milestones are part of our broader vision to develop halal-certified solutions that meet the needs of increasingly conscious consumers,” Jeong affirms. Future expansion into the Philippines is also under consideration, signaling a strong commitment to the region’s halal ecosystem.
The potential impact of halal-certified, cell-based foods stretches far beyond regulatory labels. These innovations could play a decisive role in building a more resilient, ethical, and sustainable global food system.
“Cell-based foods use considerably fewer resources – including land, water, and feed – and generate lower greenhouse gas emissions than traditional animal farming,” Jeong says. “As these foods gain wider acceptance, they have the potential to diversify food supply chains, reduce dependence on conventional livestock agriculture, and help combat hunger and malnutrition.”
Simple Planet is not just producing food—it’s producing solutions. And in a world grappling with both ethical and environmental pressures, that may be the most important innovation of all.
In the heart of Bangkok, Chef Garima Arora, founder of the two-Michelin-starred restaurant Gaa, has been rewriting the narrative of Indian cuisine. Known for her fearless flavour combinations, commitment to Indigenous techniques, and thoughtful storytelling, Arora is showcasing how innovation can celebrate and uphold tradition.
At Gaa, dishes are constructed from a deep, personal connection to place, stemming from Garima’s
upbringing in India and her travels throughout Thailand. The amalgamation of culture and heritage, fire and fermentation, leads to flavour in every bite, challenging any assumptions around Indian cuisine.
In conversation with Chef Garima Arora, we explore the philosophy behind her cooking, the ingredients that fascinate her, and how she sees the future of food evolving.
What is your creative process like? Do you follow a structure, or is it more intuitive?
It’s very much led by instinct. Sometimes we start with an ingredient that’s in season or a technique we want to explore, like fermentation or slow-fire cooking. From there, it becomes a process of playing, testing, and adjusting. Some dishes come together quickly, whereas others take months. Our Tandoori Durian, for instance, took a while - we smoked and grilled it, to shift how people experience something usually seen as divisive, into a flavourful, reminiscent dish.
You’ve often placed vegetables at the heart of your menu. What draws you to them?
Vegetables have always inspired me. They’re incredibly versatile. Unlike meat, which tends to offer a fixed flavour, vegetables can be transformed in countless ways— grilled, fermented, smoked, or served raw. With the right technique, even a single ingredient can surprise you.
Our dedicated vegetarian and vegan tasting menu is not a nod to trends but a genuine celebration of Indian vegetarian cooking. It’s the menu I personally prefer, and many of our guests do too.
What inspires your approach to food?
Memory is probably my most powerful tool. Food has the capability to transcend time and ignite nostalgia; it makes us remember where we came from, who raised us, and what made us feel safe. I often go back to my most cherished memories - a flavor combination at a friend’s wedding, street food during the monsoon in Mumbai, and homemade food from a homestay during my travels. I try to reimagine those memories with new perspectives, techniques, and sensibilities.
Can you share a few dishes inspired by those memories? Gobi Paratha: This recipe of Gobi Paratha comes from both my paternal and maternal grandmothers. I have such a fond memory of my maternal grandmother making cultured butter by collecting the cream and letting it slowly ferment before she churned it. In the morning, my paternal grandmother
would prepare fresh paratha, which we all would enjoy together with the fermented butter. This combination is decadent and so delicious. It will always remind me of home.
I love it so much that we put a version of it on our menu at Gaa. We serve our homemade butter along with bread stuffed with cauliflower. We suggest our guests enjoy it with a generous amount of butter, and after they take a bite, you can almost always see a smile spreading across their face. This dish does that to you with its simplicity. It’s so beautiful to see people relish the food that has been passed down in my family.
Patoli: It is the Patoli that I had at the Marchli Homestay in Sindhudurg. I stayed there with my husband and parents for a few days, and the women of the household had a small kitchen in the middle of the property where they cooked all the meals. We were welcomed to come and see. That’s where I tried Patoli, which is a rice dumpling steamed in turmeric leaves. I remember the first biteit was sweet, salty, and umami all at once. Not many desserts tick all those boxes. I loved it so much that I tried to replicate it and added it to my dessert menu.
Fire is a recurring motif in your cooking. Why is it so central to your style?
Fire is elemental. It’s how humans first began to cook, and in India, it’s steeped in symbolism. From village stoves to temple rituals, fire isn’t just functional; it’s emotional and spiritual. At Gaa, we use fire to transform the flavour profile of ingredients - vegetables and even fruit change in unexpected ways when they are introduced to fire. It gives the plate depth, smokiness, and complexity.
You’ve said Gaa isn’t about replicating Indian cuisine. How would you describe its mission?
It’s about reinterpreting, not reproducing. We’re taking those foundations and asking, what’s next? Indian food is perceived as one-dimensional, but our cuisine is one of the oldest and most varied in the world. Through Gaa, we want to shift that narrative, exploring flavours from different regions and challenging people’s perception of Indian cuisine.
How do you involve your team in that creative spirit?
Everyone has a voice in the kitchen. We test ideas together, and anyone can suggest a concept. Whether it’s a sous chef or someone working prep, we aim to foster a culture where everyone has a say. Hierarchy doesn’t create change; collaboration does.
Which Indian ingredient do you think deserves more global recognition?
Kokum. It’s a tart, deep-purple fruit from India’s west coast. It gives acidity in a way that’s bright but mellow, and it has such a rich history.
How important is seasonality and sustainability to your kitchen at Gaa?
It’s everything. We work directly with farmers across different regions in Thailand to source seasonal, responsibly grown produce. Our menu changes
constantly to reflect what’s available. Fermentation helps us stretch the seasons and cut waste, and we make our own vinegars, pickles, and garums, all prepared by traditional Indian methods. Being mindful of ingredients goes beyond flavour combinations; it traces back to sourcing and knowing when the most fruitful season is.
How do you ensure guests connect with the food, even when ingredients may be unfamiliar?
Flavour is universal. We get visitors from all over the world. Some may not know what jackfruit or kokum is because it’s unavailable to them, but if a dish is delicious, it resonates. That said, we also put effort into storytelling. When presenting dishes at the table, our team takes guests on a journey; we try to make the experience engaging.
What advice would you give to young chefs trying to define their identity?
Start with where you come from. Understand your roots and the flavours that shaped your palate. Your foundation is your compass. Establish your reasoning - I
always try to determine the how, what, why, and whens. Don’t worry about trends. And put your all into it. There’s no shortcut to hard work.
Lastly, how do you see Indian cuisine evolving globally?
We’re at the beginning of a very exciting chapter. Indian food is moving beyond stereotypes. We’re seeing more regional aspects, a focus on indigenous ingredients, and confidence in presenting those ideas, standing firm in our identity, and showcasing the diversity of Indian cuisine.
At Gaa, Chef Garima Arora continues to lead a quiet revolution, repositioning Indian cuisine at the forefront of modern gastronomy - one unexpected vegetable, fire-kissed flavour, and reimagined tradition at a time.
Food has always been deeply personal, but today, it also needs to be purposeful. In Asia Pacific, where tradition meets rapid change, consumers are craving more than flavor; they’re looking for nourishment that aligns with their values, from health to sustainability. By tapping into local insights and co-developing with customers,
Azelis is helping reimagine everyday foods—from comfort drinks with a wellness boost to hybrid proteins that taste as good as they perform. It’s a story of food made better, not just for individuals, but for industries and communities.
Words by Sudha Raman, Asia Pacific Innovation Director at Azelis and Ghislaine Vigier, Asia Pacific Head of Marketing and Communications at Azelis
At Azelis, every formulation begins with one question: How will this formulation create meaningful value for the industry, people, and the planet? With innovation and sustainability at our core and a global network of 70+ application and formulating labs, we collaborate closely with our customers and principals to co-create cuttingedge solutions that address real-world challenges and drive sustainable progress.
In Asia Pacific, we have invested in our innovation capabilities with 20+ industry-dedicated laboratories, each serving as a hub of creativity and technical expertise. In Food & Nutrition alone, we operate five local application and formulating labs closely connected to the markets they serve, capturing local tastes, preferences, and best practices from Southeast Asian to Chinese and South Asian flavours to support customers in the development of their next success.
These insights fuel our Regional Innovation Centre (RIC) for food in Singapore, which drives technical development across key categories including bakery, confectionery, beverages, dairy, processed meat, and savoury. Guided by market data and trends, the RIC helps us prioritise the categories with the greatest impact and anticipate what the industry needs next.
By staying closely attuned to shifting consumer preferences and engaging closely with customers and principals, we don’t just respond to trends, we help shape them. Our agile, insight-driven approach ensures we deliver market-ready solutions with speed, precision, and purpose.
Our regional innovation network fosters cross-team collaboration and cross-country synergies on concepts and formulations. This not only enhances efficiency and consistency but also unlocks new market opportunities, drives growth, and sets new industry standards. Together, we’re turning insight into impact, bringing creative thinking, marketing acumen, and technical expertise to meet evolving market demands.
Health consciousness is rising, with more consumers turning to food as a proactive tool for wellness. With 40% of consumers globally choosing food and drinks with health benefits, there is a clear need to adapt to growing health awareness and evolving dietary choices. But today’s consumers care about more than personal health. They’re also looking for food that supports the planet, opening exciting doors for innovation across the food and beverage space.
At Azelis, we don’t just respond to these changes; we aspire to lead them. By combining our deep technical expertise with our unwavering commitment to innovation and sustainability, we empower our customers to stay ahead of the curve. For us, our purpose lies in leveraging the power of science to innovate and positively impact the world. And with food, that means creating healthier and tastier concepts.
Take protein, for example. As awareness of its benefits grows, from muscle support to immunity, so does the demand for better, more diverse protein sources. At the same time, growing environmental awareness is prompting a shift beyond traditional animal-based proteins, with more people embracing or considering diverse or blended protein sources that align with both health and sustainability goals.
To meet this demand while maintaining desirable sensory qualities, our team takes a dual approach, balancing functional and flavour aspects. When reformulating familiar formats such as meatballs and sausages, our team explores protein combinations that deliver on health without compromising texture or taste.
One outcome of this research is our chicken-based bakso, inspired by the traditional Indonesian dish, a firm, springy beef meatball, typically served in soup. Popular across Southeast Asia as an affordable treat, our version retains the essence of the original while offering a healthier, safer, and equally delicious alternative. We used a smart blend of isolate protein gel, beef collagen fibre, and naturally derived hydrocolloids to improve the bite, while retaining maximum juiciness. Given its usual use in street-food applications, we added a cost-effective clean-label preservative to improve the product’s safety profile. The result is a protein-rich, affordable chicken bakso with extended preservation properties, delivering an authentic experience, reformulated for modern needs.
We also explored plant-based and hybrid meat variations, like our hybrid beef and pea protein sausage. This blend uses pea protein isolate and a vegetable fibre to match the traditional protein content and replicate the rich mouthfeel of traditional sausages, ensuring a juicy, meaty bite for consumers while achieving a cost reduction of 16% for manufacturers based on our cost analysis.
Experience-first foods are rising in popularity, driven by the increased focus on wellness and the growing link between nutrition and mood. Recent insights show that 85% of global consumers prioritise comforting, “moodenhancing” flavours. While this might seem contrary to the push for healthier eating, we see white space for innovation through formulation and new opportunities to reimagine the harmony between indulgence and functionality.
At Azelis, we understand that feeling well is central to living well, which is why we are proactively developing solutions that support both mental and emotional wellness.
Take our reformulated chocolate-flavoured milk, for instance, a popular drink among children in Asia. We reduced its sugar content by 40% while enriching it with 5% protein and 3.5% fibre, turning a classic indulgence into a healthier everyday option.
We also believe innovation thrives on collaboration, and we stay in close contact with our customers and principals to fully understand their needs. Working closely with key food service partners, we have reimagined milk’s role in coffee and tea. By leveraging our formulation expertise, we co-developed signature milk variants tailored to individual cafe needs, from rice and coconut to hybrid nut milk. We customised everything from protein source and content to viscosity and frothing performance, ensuring each variant delivers both functionality and flavour.
One of the concepts developed is a shelf-stable, standardised barista coconut milk that delivers exceptional performance in barista applications. While appealing in flavour, coconut milk naturally contains less protein and more fat than dairy, presenting formulation challenges around frothing and stability. To solve this, we enriched the base with pea protein to boost both foamability and protein content and added a blend of naturally derived gellan gum and carrageen to improve creaminess and shelf stability. The result is a creamy, stable, plant-based alternative ideal for baristas.
At Azelis, innovation isn’t just part of what we do; it’s who we are. We don’t just respond to trends, we predict, pre-empt, and lead them. As active innovators, we constantly introduce new ideas and technologies to the market, unlocking growth opportunities that require new or updated formulations for continued and improved viability. With a deep understanding of global trends, local nuances, and evolving consumer expectations, we create meaningful value for our principals and
customers and focus on turning insight into impact. Our commercial knowhow enables us to move quickly from concept to launch, helping our customers and principals stay ahead. By combining health consciousness with indulgent experiences, we deliver purposeful, high-performance solutions for the modern consumer. Every formulation and collaboration reflects our commitment to sustainable innovation and long-term success.
Sudha Raman joined Azelis in 2022 as the Innovation Director for Asia Pacific at Azelis. With over two decades of experience in the chemical and speciality ingredients industry, Sudha brings deep expertise in product development and R&D. She has held leadership roles at companies such asKeva, Stepan Company, and Croda, where she drove innovation across a range of sectors. Sudha holds a Ph.D. in Surfactants, Oils, and Oleochemicals from the University Department of Chemical Technology in Mumbai, where she also earned her M.Tech and B.Sc.Tech degrees.
Ghislaine Vigier is the Head of Marketing and Communications for Asia Pacific at Azelis. She joined Azelis in 2015, bringing with her a strong foundation in marketing strategy and innovation within the speciality chemicals and ingredients industry. Her career has spanned roles in Europe and Asia, giving her a strong grasp of regional market dynamics and global industry trends. Ghislaine holds a Bachelor of Science in Management from the University of South Florida and a Master’s degree from Normandy Business School.
By Cath Isabedra
The plant-based food sector is surging across Asia, driven by consumer demand for healthier and more sustainable options. Yet, success in this space hinges on more than novelty – it requires culinary localisation, technical innovation, and effective research commercialisation. In Singapore, the Singapore Institute of Technology (SIT) and its food innovation
hub, FoodPlant, are at work, turning lab prototypes into market-ready products that suit local palates.
Through close industry collaboration, cutting-edge food tech, and even partnerships with world-class chefs, they are helping Asia’s plant-based foods not only taste better but also scale up for commercial success.
SIT is a university built on applied research and industry partnership, and food innovation is a ke focus.
“At SIT, we recognise that transforming plant-based research into market-ready products requires more than just blue sky food science research,” said Professor Susanna Leong, Vice President (Applied Research), Singapore Institute of Technology. “It’s about creating solutions that resonate with the local consumers, both in terms of taste and nutritional value.”
SIT’s researchers collaborated with FoodPlant to bridge the often-overlooked chasm between formulation
and market fit. FoodPlant’s pilot-scale processing capabilities—complete with extrusion, thermal processing, and spray drying—allow companies to validate, refine, and scale their innovations without significant capital investment.
Crucially, FoodPlant isn’t just a production site. “It’s a hub for testing, refinement and real-world validation,” Prof Leong emphasized. “For plant-based food products to succeed in the marketplace, they must align with local culinary preferences and rely on more easily accessible ingredient sources.”
Why does this matter? It enables food innovators to factor in unique flavors that are still familiar to consumers.
That’s why they need to leverage culinary science as a competitive advantage.
A unique element of SIT’s approach is its deep partnership with chefs from the Culinary Institute of America (CIA). This chef-scientist collaboration brings technical innovation to life.
“Chefs bring an artistry and hands-on expertise in culinary execution that is vital to refining the texture, flavour, and overall presentation of plantbased foods,”
Prof Leong explained.
These cross-disciplinary teams experiment with techniques like fermentation and emulsification to enhance sensory appeal, while ensuring nutritional balance. This is especially crucial in Asia, where local flavors, textures, and culinary formats—from zi char stir-fries to hotpot—must be authentically replicated or reimagined.
However, balance is key to success.
“The intersection of food technology and culinary artistry is where innovation truly flourishes,” she added. When you look at plant-based development, food innovators should look beyond merely creating a functional product–they also must make sure it appeals to the consumer. “Achieving this balance requires a deep understanding of both the technical properties of ingredients and the subtleties of flavour, texture, and presentation.”
“SMEs can tap into the expertise of SIT’s food scientists, process engineers and culinary partners,” said Prof Leong. “...allowing them to innovate more efficiently while reducing upfront capital costs.”
Companies like SustyFoods and Fish Soup Paradise have already demonstrated the impact of this model. “Empowering startups with hands-on control of the production process… can lead to major improvements in product quality and innovation speed,” said Associate Professor Lim Bee Gim, Technical Advisor of FoodPlant.
These examples highlight a broader truth: accessible infrastructure, paired with technical mentorship, can turn high-potential concepts into shelf-ready products that resonate with consumers.
Beyond taste and format, plant-based innovation must also address sustainability. At FoodPlant, technologies like extrusion, thermal processing, and spray drying enhance product quality and reduce waste across the supply chain.
“Extrusion allows plant-based ingredients—such as legume flours and protein concentrates—to be transformed into high-protein snacks or meat analogues with appealing textures,” said Assoc Prof Lim. “The process is highly efficient, converting the majority of input materials into final product with minimal processing loss.”
Thermal processing extends shelf life for sauces and ready meals, while spray drying turns plantbased beverages into longer-lasting powders. These technologies enable ambient storage, reduce spoilage, and increase distribution reach—critical advantages in emerging markets.
Moreover, upcycling has emerged as a strategic sustainability tool. For instance, okara—the byproduct of soy milk production—has been stabilised and reformulated by FoodPlant to create functional ingredients that improve nutrition and texture in plantbased foods.
Singapore’s plant-based future hinges on innovation and alignment with shifting consumer expectations. “Consumers are becoming more ingredient-literate, scrutinising labels for synthetic additives such as emulsifiers, stabilisers, and preservatives,” Assoc Prof Lim shared.
This trend pushes food innovators toward clean-label formulations using natural fibres, protein isolates, and locally available ingredients. More importantly, flavour and textural adaptation for Asian meals is becoming non-negotiable.
“Singaporean consumers expect plant-based products to fit seamlessly into their dining habits, whether it’s for hotpot, zi char, or hawker-style meals,” she noted.
“Manufacturers who can adapt to Asian culinary formats will have a clear competitive edge.”
Singapore’s integrated approach—academic innovation, state-of-the-art infrastructure, and culinary collaboration—has set the stage for regional leadership. The model championed by SIT and FoodPlant doesn’t just reduce the time-to-market for plant-based products; it increases the likelihood of success.
As Prof Leong noted: “Localisation is essential… Without
“Fermentation allows us to engineer microorganisms to produce specific proteins, fats, and other bio-based components that can replicate the taste, texture, and nutritional profile of animal-based foods,” said Prof Leong. “The scalability of fermentation is particularly promising—it allows for large-scale production at cost.”
This opens the door to functional, clean-label, and affordable alternatives that meet environmental and nutritional standards, addressing two major friction points in the current plant-based market.
it, the adoption of plant-based products will likely face resistance or slow growth due to a mismatch between the product and local tastes, dietary habits, and cultural norms.”
By investing in regional relevance, taste-led design, and sustainable production, Singapore’s ecosystem is helping define what the future of plant-based innovation in Asia can—and should—look like.
Professor Susanna Leong is the Vice President (Applied Research) at the Singapore Institute of Technology. She oversees the development and growth of applied research, including formulating and implementing strategies, policies, and processes to enhance the quality and integrity of research activities in the university.
Her current research interests are in biomolecular engineering and bioprocess engineering for applications in food, healthcare, and bioremediation. Her ongoing research projects are done in close partnerships with local enterprises, multinational companies, and government agencies with the intent to drive translation.
Prof Leong sits on several national technical panels, including Startup SG Tech and food scientific review panels. She is also an editorial board member for a number of international peer-reviewed scientific journals, including ‘Chemical Engineering Science’ and ‘Food and Bioproducts Processing’.
Her previous appointments at SIT include serving as Cluster Director of the Food, Chemical, and Biotechnology cluster and Assistant Provost (Applied Research). Her research accomplishments have been recognised through several awards, including the Tan Chin Tuan Fellowship in Engineering, most cited author for ‘Food and Bioproducts Engineering’ (2006-2009), and the Danckwerts-Pergamon Prize awarded by Cambridge University. She was a recipient of the Public Administration Medal (Bronze), National Day Award in 2018. Prof Leong is currently a Fellow of the Cambridge Commonwealth Trust and holds an Adjunct faculty appointment at the Yong Loo Lin School of Medicine, National University of Singapore.
Prof Leong graduated with a BEng (First Class Honours) and MPhil in Chemical Engineering from the University of Manchester Institute of Science and Technology (UMIST) and a PhD in Chemical Engineering from Cambridge University.
Dr. Lim Bee Gim brings nearly 30 years of experience in food innovation, manufacturing, and education. She was the Founding CEO of FoodPlant, where she led the establishment of Singapore’s first shared food processing facility. Under her leadership, FoodPlant became a strategic platform supporting companies—from startups to established manufacturers—in developing and scaling sustainable food solutions, including alternative proteins.
Currently serving as Technical Advisor at FoodPlant, Dr. Lim provides expert guidance in food processing, product innovation, and commercialisation. She is also an Associate Professor at the Singapore Institute of Technology, where she mentors future food technologists and actively designs and delivers industry training courses to upskill professionals in advanced processing technologies such as extrusion and thermal processing.
Her work focuses on bridging research with practice, enabling companies to accelerate sustainable product development through access to shared infrastructure, technical expertise, and hands-on capability building.
Across Asia, rising demand for safer, more sustainable, and ready-to-consume food is driving unprecedented change in how food is processed, packaged, and delivered. From infrastructure investments to end-toend innovation, packaging is no longer just a container— it’s a catalyst for transformation.
Tetra Pak, one of the world’s leading food processing and packaging solutions providers, is doubling down on Southeast Asia as a strategic growth engine. With the recent expansion of its Binh Duong packaging material facility in Vietnam and the launch of the
Bangkok Customer Innovation Center in Thailand, the company is not only scaling operations but also redefining how packaging can enable resilience, agility, and environmental responsibility across the food and beverage value chain.
These two initiatives—one grounded in high-capacity production, the other in co-creation and customercentric innovation—underscore Tetra Pak’s vision for the region: a smarter, safer, and more circular future for food.
By Cath Isabedra
How a packaging facility is reshaping Southeast Asia’s food and beverage supply chain—one sustainable innovation at a time.
Across Southeast Asia, demand for safe, sustainable, and shelf-stable food is accelerating at a pace that’s forcing producers and packagers alike to scale fast— and smart. For Tetra Pak, that meant more than just boosting output. It meant rethinking how packaging
infrastructure could evolve with the region’s shifting consumer demands, sustainability targets, and digital transformation goals.
The official opening of Tetra Pak’s expanded Binh Duong packaging material production facility in Vietnam marks a significant milestone—not just for the company, but for the broader industry.
Since its inauguration in 2019, the Binh Duong facility has operated as Vietnam’s first aseptic carton packaging material plant, serving both local and export markets. But the newly completed Phase 2 expansion—which adds another 36,000 square meters of build area— elevates the site into one of Asia Pacific’s highestcapacity facilities.
Annual output has jumped from 12 billion to 30 billion packages, supplying a region that spans six priority markets—Vietnam, Indonesia, Malaysia, the Philippines, Singapore, and Thailand—plus exports to Australia and New Zealand.
In his opening speech, Adolfo Orive, President & CEO of Tetra Pak, stated that Tetra Pak’s investment is a “signal of confidence in the future of Vietnam and neighboring countries across the wider region.”
For Michael Wu, Managing Director of Tetra Pak for Malaysia, Singapore, the Philippines, and Indonesia, Southeast Asia is not merely a market but a living ecosystem of evolving food systems.
They understand that each country brings its own oppoerutnieis and complexities, and Tetra Pak’s role is to bring in the right mix of innovation, scalability, and local relevance.
This regional lens has proven critical. Roughly 55% of the facility’s output serves Vietnam, followed by 29% for the MSPI region (Malaysia, Singapore, Philippines, Indonesia), highlighting its role as both a national production anchor and a regional growth driver.
Automation and AI built into the DNA
The organization believes that by embedding automation early on, they aren’t simply reacting volume needs but also anticipating future demands for speed, traceability, and zero-defect expectations.
Diversifying formats, meeting market demands
Alongside its technological advancements, the facility now offers 15 new packaging formats from Tetra Pak’s best-selling ranges, including Tetra Brik® Aseptic, Tetra Prisma® Aseptic, and Tetra Wedge® Aseptic. These are not cosmetic additions—they represent the growing complexity of consumer needs across the region, and for partners their partners, Tetra Pak is paving the way for producing packaging formats that allows for product differentiation.
Wu explains, “Packaging represents half of the product.” He adds that while a lot still focus on affordability and mass consumption, there are still those that invest in premium packaging to drive their product differentiation.
From on-the-go nutrition in urban Singapore to value-focused family packs in rural Indonesia, product packaging must balance function, cost, and convenience. By expanding its format capabilities, Tetra Pak helps its food and beverage partners stay competitive in fast-evolving segments like flavored milk, plant-based beverages, ready-to-drink teas, and liquid foods.
A sustainability story measured in impact, not intent
Tetra Pak’s sustainability milestones at Binh Duong go beyond compliance. The facility is among the first in Vietnam to achieve LEED v4 Gold certification and has reduced energy use by 13 percent since 2020. Approximately 5 million liters of water are recovered from condensation and repurposed annually—equivalent to 19 percent of total water use—mostly for irrigation.
From the start, the Binh Duong facility was designed with World Class Manufacturing (WCM) principles at its core—a forward-looking approach that’s visible in everything from production to people operations.
The newly expanded site features AI-powered inline scanning systems that use LED lighting to detect and classify defects in real time. This not only elevates quality control, but also helps reduce material waste and improve operational agility. A highly automated slitting machine, one of the first of its kind within Tetra Pak globally, enhances downstream efficiency.
Solar energy now accounts for more than five percent of the facility’s power needs, thanks to a 5,900-squaremeter rooftop solar panel installation. Waste output remains under three percent, with goals achieved through rigorous adherence to WCM protocols.
Sustainability is not treated as a separate initiative at Tetra Pak—it is embedded into the company’s value chain. Every aspect of operations, from reducing emissions and optimizing energy use to minimizing waste, is designed to deliver measurable environmental gains that benefit both customers and the broader ecosystem.
With zero accidents over five consecutive years and over one million safe man-hours logged during the expansion, the facility’s safety record is among the best in the Tetra Pak network. But what makes this even more remarkable is that the plant has scaled to 350 full-time employees, all trained to operate and maintain hightech machinery in a climate-controlled, precisiondriven environment.
Wu says, “When we define sustainability, is not just simply the recyclability…we make sure that our people feel that they are taken care of and they have the opportunity to grow. In the end, we have to make sure that what we do is meaningful for the societies.”
The emphasis on continuous training, employee engagement, and operational discipline reflects the company’s broader commitment to inclusive and resilient industrial growth.
As Southeast Asia’s food systems become more complex, so too must the infrastructure that supports them. Tetra Pak’s Binh Duong expansion is not just a milestone—it’s a blueprint for how food packaging infrastructure can evolve to meet tomorrow’s challenges, today.
From sustainable production practices to localized innovation and workforce development, the facility reflects a shift in how packaging companies are expected to operate: not just as suppliers, but as strategic partners in building resilient, efficient, and responsible food ecosystems.
Wu sees this facility as more than a factory—it’s a commitment to the region’s future.
The expansion reflects Tetra Pak’s investment not only in equipment and infrastructure, but in scalable capacity that supports customer growth, technology that elevates industry standards, and talent development to sustain progress across the value chain.
This holistic approach has already earned recognition. In 2024 alone, Binh Duong was awarded Tetra Pak Factory of the Year, becoming the youngest facility to receive this honor, and received the JIPM Excellence Award for manufacturing performance.
As food and beverage brands across Southeast Asia look to expand market share while meeting increasingly ambitious sustainability goals, the demand for agile,
localized, and forward-looking packaging partners will only grow. In that sense, the Binh Duong facility is more than a regional asset—it’s a strategic enabler.
Its ability to deliver 30 billion packages annually—in formats customized for distinct market needs—helps de-risk supply chains, shorten delivery timelines, and offer flexibility in a volatile global environment. At the same time, its sustainability benchmarks set a new standard for what responsible manufacturing can look like across ASEAN.
For Tetra Pak, the message is clear: Packaging is no longer just a container. It’s a platform—for food safety, for innovation, and for positive environmental and social impact.
And Southeast Asia, with its diversity, dynamism, and scale, is where that future is being built—one aseptic carton at a time.
With insights from Michael Wu, Managing Director, Tetra Pak Malaysia, Singapore, Philippines, and Indonesia
and
and processing solutions across one of the most diverse and dynamic
region. A firm believer in the role of business as a force for good, Michael is passionate about driving positive societal impact—particularly in the areas of food availability, safety, and environmental sustainability. With over 17 years at Tetra Pak and prior experience at Philip Morris International, Michael brings a global perspective shaped by leadership roles across China, Canada, and Southeast Asia. He has held key commercial and operational positions, including Vice President Commercial and Cluster Leader for Greater China, as well as Director of Supply Chain Integration.
Michael holds an MBA from the Rotman School of Management at the University of Toronto and has completed executive education at IMD, Hult Ashridge, and Cranfield School of Management
Southeast Asia’s food and beverage industry is shifting—fast. As demand grows for products that are Halal-certified, sustainable, and aligned with evolving wellness trends, brands are facing pressure to innovate with precision. For many, especially small and mid-sized players, the challenge isn’t a lack of ideas—it’s the lack of infrastructure to test, validate, and scale them.
Tetra Pak’s Customer Innovation Centre (CIC) in Bangkok is helping to fill that gap. Purpose-built for co-creation, prototyping, and regional market immersion, the CIC provides the tools and guidance brands need to bring Halal-compliant and future-ready products to life, without compromising on compliance, speed, or consumer trust.
“We recognise that businesses in this region, particularly SMEs, often grapple with challenges such as limited R&D capacity, high operational costs, and the need to meet diverse compliance requirements alongside sustainability goals.”
What sets it apart is its flexibility: the space is equipped to handle the nuances of culturally specific products like Halal-certified beverages and foods, while helping brands adapt to regional trends such as plant-based innovation and sustainable packaging.
Tetra Pak’s five-step innovation model serves as a blueprint for brand development, particularly for Halalcompliant and culturally tailored offerings. The process begins with Insight Discovery, which conducts in-depth research to uncover the preferences and sensitivities of target consumers. This is followed by Category Immersion, where brands analyze current market gaps, from ingredients to processing.
In the Co-creation Space, businesses collaborate directly with the CIC team to build new products, brands, or strategies, with an eye on specific cultural requirements. These ideas are then validated through the Innovation Showcase, where past success stories and expert-led discussions allow companies to test feasibility. Finally, Prototyping brings the concept to life using in-house technology for product testing and refinement.
The modularity of this model enables SMEs to experiment and iterate quickly—without committing to full-scale production—an essential feature for brands with limited infrastructure.
“This phase is tailored to customers’ specific objectives, whether you’re looking for a new brand, a new product, a strategy to reach new target groups, or even Halal or culturally-specific products.”
Halal compliance is multifaceted. It spans sourcing ingredients and materials, production methods, hygiene, traceability, and certification. For many startups, these can be overwhelming. The CIC helps by ensuring ingredient-level compliance, including stabilizers, emulsifiers, and flavorings, and offering access to food technologists for early-stage testing.
“Halal
compliance extends beyond the food itself to include packaging materials, which must not contain or transfer any haram (forbidden) components.”
Tetra Pak furthers, “For Halal integrity, this enables endto-end traceability, as the unique code will soon allow for track & trace throughout the whole value chain, from source to recycling. This capability makes it possible to track the history and location of any product.”
Such technology “also allows consumers to test the authenticity of a brand, which helps mitigate the risk of non-Halal counterfeits compromising trust.”
The CIC also works with Tetra Pak’s global network of regulatory consultants and regional experts to guide businesses through varied Halal standards in Indonesia, Malaysia, and the Middle East. This guidance is not limited to certification—it’s woven into the product’s lifecycle, from design to delivery.
Traceability is a critical component of Halal compliance. Tetra Pak’s automation tools, including Tetra Pak® PlantMaster, enable real-time tracking across the production line, ensuring that Halal-certified ingredients are not only used but also documented throughout the process.
“With this level of control, businesses can ensure that only Halal-certified ingredients are used, and that their journey through the system is fully documented and traceable.”
Complementing that is the Tetra Pak® Connected Package, a technology that gives every product a unique digital identity. Consumers can scan a code and instantly access details about certification, sourcing, and sustainability, adding a layer of transparency and consumer trust.
This approach is further strengthened by blockchain integration, enabling brands to create tamper-proof supply chains and mitigate counterfeit risks—an increasingly important issue for Halal-sensitive markets.
In parallel with Halal compliance, consumer expectations around sustainability are rising. Tetra Pak’s response has been to align both.
“Our cartons are ethically sourced and primarily made from FSC™-certified paperboard... free from
haram substances; an essential requirement for Halal certification.”
Innovations like the Tetra Rex® Plant-based carton and the use of Bonsucro-certified sugarcane polymers reduce environmental impact while remaining Halal-friendly. QR-enabled packaging enhances transparency, giving consumers direct access to both sustainability and certification information.
Brands using the CIC also benefit from pilot-scale support at Tetra Pak’s Binh Duong facility in Vietnam, which offers Halal-certified, LEED Gold-certified manufacturing with 15+ packaging formats.
Reducing
waste, increasing efficiency—without compromising hygiene
For manufacturers concerned about energy and water use, especially in Halal-compliant processes that demand rigorous sanitation, the CIC and its network offer advanced processing lines like OneStep technology and Tetra Pak Tubular Heat Exchangers.
These systems reduce electricity use by up to 29 percent and water use by 41 percent, all while supporting hygienic practices aligned with Halal sanitation standards.
“Another key innovation is our Tetra Pak Plate Heat Exchangers... energy costs can be reduced by as much as 55 percent compared to traditional designs.”
With innovations like whole soya processing, which uses 100 percent of the soybean and eliminates by-products, Tetra Pak is also helping brands reduce waste while supporting Halal plant-based applications.
For startups and small food businesses, access to this kind of infrastructure is often out of reach. The CIC addresses this by lowering barriers to entry.
“Designed to support businesses of all sizes, from startups to Halalfocused brands, the CIC enables companies to develop, test, and refine new products efficiently, without the need for significant upfront investment in infrastructure.”
Beyond tools and technology, the CIC connects entrepreneurs with a network of flavor houses, researchers, and compliance consultants, extending the value far beyond product formulation.
The upcoming Product Development Centre (PDC) in Rayong, set to launch in 2026, will further expand Tetra Pak’s support. With dedicated pilot plants, formulation validation, and process optimization labs, Rayong will accelerate the scale-up process for brands across the region.
“The Rayong facility will extend that innovation pipeline by offering dedicated, hands-on support... helping manufacturers bring innovative, high-quality products to market faster, more efficiently, and sustainably.”
This will strengthen Thailand’s position as a Halal and food innovation hub, while reinforcing Southeast Asia’s leadership in future-ready product development.
For Halal brands starting out: What matters most
Emerging brands often focus heavily on certification. But as the interview revealed, true market success lies in going beyond compliance.
“To
stay relevant, products also need to respond to broader shifts in consumer expectations, such as sustainability, health, and transparency.”
Understanding market trends, collaborating with the right partners, and staying open to iteration are all part of that journey. The CIC’s greatest contribution may not be its equipment or its process, but the space it provides for thoughtful, guided experimentation.
For Southeast Asia’s Halal innovators, it’s a rare kind of ally: one that listens to the culture, speaks the language of regulation, and thinks ahead to what consumers will want next.
By Cath Isabedra
The global food tech market is projected to grow from USD 205 billion in 2024 to USD 601 billion by 2033, fueled by demand for smarter, more sustainable systems across the supply chain. At Food Taipei 2025, that trajectory was more than just a forecast—it was felt in every aisle.
Exhibitors unveiled technologies that go beyond incremental upgrades. AI-powered diagnostics, for instance, are enabling real-time insights into nutrient composition and microbial safety—an urgent advancement as the world continues to lose nearly a third of all food produced, contributing 3.3 billion tonnes of carbon dioxide annually. Meanwhile, carbon-neutral packaging innovations address the growing pressure for traceability and environmental accountability at every link of the value chain.
Among the most talked-about products was Puly’s Instant Popping Boba Drink, which earned accolades
not only for its international awards but also for exemplifying the promise of precision nutrition. “It combines innovative food technology with consumer appeal,” said Mr. Huang, capturing a rising category of food that is both functional and enjoyable.
On the manufacturing front, Taiwanese companies like Benison and Kangshuo are embodying the convergence of efficiency and ecological responsibility. Benison’s packaging machinery integrates smart technology and food safety compliance while reducing carbon footprints. Kangshuo’s AI- and IoT-driven equipment, developed over three decades, improves processing precision while minimizing waste. These aren’t isolated cases—they represent a nationwide push to build greener, more adaptive food systems.
The real strength of Food Taipei 2025 lies in its ability to function as an ecosystem. Five interlinked events—FOOD TAIPEI, FOODTECH TAIPEI, BIO/PHARMATECH TAIWAN, TAIPEI PACK, and TAIWAN HORECA—form a curated journey through the entire food value chain, from R&D to retail.
Each show builds on the next, connecting biotech with food manufacturing, sustainable packaging with hospitality, and automation with consumer demands. The result is a cohesive platform where innovation isn’t siloed but synthesized.
“Cross-sector collaboration is a key highlight,” said Huang. “Companies are combining smart manufacturing with eco-friendly packaging to boost efficiency and reduce environmental impact. Biotech innovations also enhance food safety and nutrition.” It’s a reflection of how Taiwan’s food innovation strategy isn’t just about new products—it’s about integrated solutions that reshape how the food system functions.
Guided by Chairman Huang’s extensive background in diplomacy and policy, TAITRA has redefined its role in the global food trade. Instead of simply facilitating transactions, it is now positioning itself as a long-term partner in innovation and market development.
This shift is especially visible in the way TAITRA supports Taiwan’s small and medium-sized food producers. Through targeted export campaigns, global business matching programs, and access to real-time market intelligence, companies are better equipped to respond to both technological and geopolitical shifts. Huang shared how partnerships with countries like Argentina, Thailand, and the Czech Republic are not just about placing products on shelves—they’re about opening long-term, innovation-led market opportunities.
“It’s not just about making deals—it’s about building real partnerships, pushing innovation, and helping our food industry keep up with changing tastes and the need for sustainability,” he said.
The expectations of today’s consumers—especially Gen Z—are reshaping how food is sourced, packed, and sold. About a third of consumers now expect brands to address environmental and social concerns, and the majority are willing to pay more for sustainable packaging.
At Food Taipei, Taiwan showed it’s ready to meet this demand. From upcycled foods and biodegradable trays to AI-enabled sourcing, every solution pointed toward traceable, responsible growth.
Huang highlighted Taiwan’s strength in marrying heritage with innovation. “At Food Taipei, companies showcase upcycled foods, plant-based products, and smart preservation to reduce waste. Taipei Pack highlights eco-friendly packaging like biodegradable materials,” Huang emphasizes.
“With strong government support and energy-saving initiatives, Taiwan boosts efficiency and cuts carbon footprints. Plus, programs like the Green Dining Guide promote sustainability across the food ecosystem. This mix of innovation, tradition, and green focus makes Taiwan a key partner for brands aiming to deliver on ESG commitments,” he adds.
While export numbers and trade volumes matter, Mr. Huang sees success in broader terms: “We want Taiwanese brands to be recognized for delivering healthy, eco-friendly products, especially in key Asian markets like Japan and South Korea. By deepening global partnerships and promoting trusted, innovative supply chains, TAITRA aims to position Taiwan as a creative and ESG-driven partner that not only drives trade but also helps shape a more sustainable and nourishing future for the food industry.”
And for global delegates still processing the range of innovation at the show, Huang offered a clear takeaway:
“The future of food is smart, sustainable, and innovative. Taiwan is leading by combining advanced tech with green practices and rich food culture.”
By Cath Isabedra
Across Southeast Asia, Halal certification is no longer treated as a checkbox or niche designation. It’s becoming a pillar of operational integrity, market relevance, and consumer trust. In an increasingly fragmented regulatory environment and under rising consumer scrutiny, food manufacturers are being called to expand the scope of Halal from a religious obligation
to a framework for ethics, transparency, and inclusivity.
To understand how this shift is being navigated on the ground, we spoke with Ita Ananta, Head of Group Food Safety and Quality at Delfi Limited, a major player in the region’s confectionery sector.
While Halal has often been associated primarily with religious based compliance in Southeast Asia, its real impact today lies in enabling access—access to markets, communities, and trust. “Halal certification is integral to our business strategy in Southeast Asia,” said Ananta. “It allows us to serve a broader segment of the market across the region, further foster trust with consumers, and broaden our reach across diverse cultures and religious communities.”
This isn’t an isolated trend. According to the State of the Global Islamic Economy Report 2024 by DinarStandard, Muslim consumer spending on food is expected to reach $1.7 trillion by 2025, with Southeast Asia accounting for a significant portion of that growth.
Countries like Indonesia and Malaysia are increasingly influential—not only because of their demographics, but also because they’re shaping regulatory norms and certification processes that have ripple effects across ASEAN and OIC (Organisation of Islamic Cooperation) nations.
Despite Halal’s global growth, certification is still largely localized. Every country has its own authority—BPJPH in Indonesia, JAKIM in Malaysia, IDCP in the Philippines— each with its own procedures, interpretations, and operational nuances.
“Given the diverse regulatory landscape and consumer expectations in Singapore, Indonesia, Malaysia, and the Philippines, Delfi adopts a separate market-specific approach in all aspects, including Halal certification,” said Ananta. “We maintain a consistent global standard for our products and work closely with relevant Halal authorities and certification bodies in each country to ensure our products meet local requirements.”
This local tailoring poses operational challenges for food manufacturers with cross-border ambitions. The lack of mutual recognition between certification bodies has long been cited as a barrier to intra-ASEAN Halal trade, complicating the export of processed foods and requiring multiple certification efforts.
As regional cooperation deepens under the ASEAN Halal Framework Agreement, adopted in principle in late 2022, industry participation is essential. Governments alone cannot harmonize standards; private sector input is critical for operational feasibility.
“As a recognized confectionery leader in Southeast Asia, Delfi remains committed to playing a positive role in shaping regional Halal standards,” said Ananta. “We actively participate in industry forums, especially in Indonesia.” She also cited the company’s collaboration with BPJPH, MUI, and GAPMMI working groups focused on Halal harmonization and industry best practices.
Institutionalizing Halal certification across supply chains doesn’t stop at label design or facility certification— it requires an embedded cultural and operational mindset. “Since first starting our business in Indonesia, Halal certification has always been an integral part of our business and has grown to become a more significant priority over time,” Ananta said.
That shift, she explained, required rethinking sourcing protocols, internal training, and even organizational roles. “This prioritization has led to internal shifts across our operations, including dedicated training programs, assessments to our sourcing and manufacturing processes, and the establishment of internal teams responsible for overseeing Halal compliance.”
It also extends to third-party partners. “We maintain consistency in Halal compliance by implementing stringent protocols, contractual requirements, and regular audits,” she added. “This includes meticulous ingredient sourcing, up-to-date training, routine internal audits, and comprehensive documentation.”
Younger consumers are driving a shift in Halal consumption, looking beyond tradition to focus on ethical, inclusivity, lifestyle fit, and stricter expectations around food safety and quality.
The modern Halal consumer—especially among Gen Z and younger millennials—is asking for more than religious assurance. Ethical sourcing, sustainability, and corporate transparency are emerging as parallel values in purchasing decisions.
“Although religious considerations remain central, we are seeing evolving trends in Halal consumption patterns that include a growing interest, particularly among younger consumers, in ethical, inclusive, and lifestyle aspects of Halal products,” said Ananta. “This includes greater focus on product integrity, responsible sourcing, and the broader values associated with Halal.”
This shift aligns with broader food industry trends. A 2023 survey by NielsenIQ showed that over 60% of Southeast Asian consumers factor sustainability and traceability into their food purchase decisions, especially in
urban centers. For Halal brands, this means product development must account not only for religious permissibility but also for environmental and ethical narratives.
One of the clearest expectations of today’s consumers is transparency—not just that a product is Halal, but that it’s traceable, verifiable, and easy to understand.
“In an environment where transparency is key to building consumer trust, Delfi remains committed to clearly communicating the Halal status of our products through appropriate, accurate and easily visible labeling on our packaging,” said Ananta. “Our brand messaging also reflects our dedication to Halal-certified options, ensuring consumers make their own well-informed choices.”
Yet communication isn’t limited to labels. “Delfi addresses transparency requirements through a comprehensive communication approach that spans product packaging, digital platforms, and consumer education,” she added.
Halal fraud—such as false labeling or non-compliant ingredients—has become a growing concern globally, with major scandals in the UK, Australia, and Indonesia making headlines. The reputational fallout from a single misstep can be immense, particularly when consumer trust hinges on religious and ethical standards.
“Delfi takes robust measures to safeguard against reputational risks associated with Halal fraud or mislabeling,” said Ananta. “Our comprehensive Halal Assurance System includes stringent supplier verification, regular internal audits, product testing, and traceability measures.”
Interestingly, while some brands are beginning to pilot blockchain solutions for Halal verification, adoption in Indonesia, where our manufacturing facility is located, remains limited due to infrastructure gaps and regulatory challenges. Instead, the company continues to lean on rigorous systems, stakeholder collaboration, and alignment with local authorities to maintain its standards.
Ananta also shared that since November 2021, the company’s laboratory facility in Indonesia has been equipped with Animal ID technology, an advanced system capable of detecting animal DNA,
including porcine (pork) DNA. This technology is used for product verification on a case-by-case basis to support Halal assurance.
Halal is now about alignment. As Southeast Asia’s food industry evolves in response to digitalization, regulation, and lifestyle shifts, Halal is being repositioned as a vehicle for growth and consumer connection.
“Delfi plans to continually evolve our Halal strategy to align with both our commercial growth objectives and the deepening trust of our consumers,” Ananta said. “This includes ongoing investments in our Halal assurance programs, product innovation, and transparent communication.”
The future of Halal may not look like its past. It may be more technology-enabled, more sustainability-linked, and more consumer-driven. But for manufacturers willing to adapt, it represents not just a compliance challenge, but a competitive advantage.
Driven by rising consumer awareness and religious observance, halal food is evolving into a global standard for purity, safety, and ethical sourcing. According to MarketsandMarkets, the halal ingredients market is projected to reach USD 64.8 billion—reflecting not only faith-based demand but a growing preference for clean-label, natural products across cultures.
As halal-certified offerings expand into pharmaceuticals, cosmetics, and baby food, businesses are tapping into a diverse and fast-growing segment. However, inconsistent global standards continue to create trade barriers, underscoring the need for greater harmonization in halal certification practices.
Halal food refers to food and beverages that are permissible for use and consumption by Muslims. It is derived from the foundational principles of the Quran and hadith. According to MarketsandMarkets, the global halal ingredients market is estimated to reach USD 64.8 billion by Consuming halal food is a fundamental requirement among Muslims and is widely adopted within the core customer base of Muslims, globally. Muslims also seek food that is pure and prepared from natural ingredients, which refers to tayyab (purity).
Generally, all food and beverages are permissible, except those that contain pig, dog, predators, carrion, alcohol, or any harmful ingredients; however, there are
also specific requirements for how permissible animals should be slaughtered to be considered halal. The use of halal ingredients is of critical importance for Muslim consumers, and the supply chain illustration shows the ease with which an entire product can be rendered a haram, or unsuitable, with the inclusion of nonpermissible ingredients, even if the core ingredient itself is halal.
These ingredients could be derived from pigs, alcohol, or other sources and would require careful detection and vigilance by the importing authorities in oil importing countries (01C), and ultimately, the end consumer.
While products and inputs certified as vegetarian may be suitable for Muslim consumers (as they would be free from meat), there is still a risk that such products may contain alcohol. Similar risks could arise from koshercertified products. As such, there is a strong case for securing halal certification to address demand from the Islamic community.
The growing importance of halal varies among Muslims in different regions as consumer motives are faithbased and arise from guidelines in Islam. Muslim consumers may choose to follow these guidelines loosely or strictly, which allows organizations to provide more options for Muslim consumers. Muslims are also developing an awareness that many pharmaceutical
and lifestyle products may contain harmful ingredients. However, halal food is also being seen as healthy and accepted by non-Muslims. This, in turn, is leading to the demand for halal ingredients in the food, cosmetic, and pharmaceutical sectors.
While the export market for halal meat has been dominated historically by non-OIC countries, for many OIC countries, in particular, those less dependent on oil, halal food is becoming an important economic sector with the potential to drive GDP growth. Bangladesh, Pakistan, and Turkey, which have high populations of Muslims, growing food & beverage expenditures, and
sizeable agricultural sectors that can support the export of halal food, have all sought to address the opportunity in recent years. The lack of uniformity for halal standards is a major factor barring the growth of the market.
The Islamic regulatory bodies of different countries are different, due to which the definition of what may be considered halal would vary across countries. Due to this, products accepted by the halal certification board of one country may not be accepted in other countries. This restrains the trade of products for consumption by Muslims, witnessing significant impact across Islamic countries.
While the halal industry is maturing, there are several high potential segments that remain largely unaddressed across products and services. Product segments such as baby food, feed, and snacks can be tapped by halal ingredient manufacturers. In the halal meat snacks industry, there is significant potential for mainstream and existing Islamic food brands to extend their offerings to, with substantial growth prospects for market entrants. There are notable players addressing demand from the Muslim community, including Aara’s baby food and Nasim’s baby food in the UK.
However, many leading players in the baby food industry are not halal certified, with gelatin and other nonpermissible ingredients included in popular products. This opportunity can be tapped by the halal ingredient manufacturers to expand their market presence and enhance their product portfolio.
A largely unaddressed opportunity, halal feed is likely to serve as a major growth area as Muslim consumers become more aware of the halal supply chain and as certifiers strictly monitor the product supply chain.
There is an opportunity for feed manufacturers to secure Halal certification, as well as specialized new players to emerge to ensure halal supply chain integrity. It also creates an opportunity for halal ingredient manufacturers to cater to the feed sector.
There are over 400 certification bodies globally, and they do not follow one consistent standard. While the global halal industry has several leading standards, including those developed by the Standards and Metrology Institute of Islamic Countries (SMIIC), the Emirates Standards and Metrology Authority (ESMA), and the Department of Standards of Malaysia, most certifying bodies do not follow any standards. There are many points of differences between what scholars and certifiers accept as halal.
The establishment in May 2016 of the International Halal Accreditation Forum (IHAF) in Dubai is a key step toward ensuring mutual recognition and broader market access for manufacturers. Muslims represent a major consumer segment for the food, beverages, pharmaceutical and cosmetics industries, spending
an aggregate of USD 1.3 trillion and accounting for 17 percent of the global expenditure across various industries to address this demand, several ingredient manufacturers are seeking halal certification, including leading ingredients industry players such as Cargill (US), Archer Daniel Mills (US), and DSM (Netherlands).
In addition, a halal ecosystem of B2B ecommerce platforms has emerged, including Dagang Halal and Zilzar, to connect ingredient suppliers with manufacturers.
The growth of the halal food ingredients market is driven by innovative manufacturing methods, which have encouraged the use of encapsulation technologies and modern processing procedures. Increased demand for processed, packaged, and convenience foods and the growing Muslim consumer purchasing power have encouraged manufacturers to develop halal ingredients.
Pharmaceutical ingredients are primarily made of two substances, active pharmaceutical ingredients (APIs) and pharmaceutical excipients. Excipients are inactive
substances in drugs that serve as a vehicle to stabilize APIs. The market growth of halal ingredients is attributed to the expiration of drug patents and the spread of cancer and lifestyle- and age-related diseases. Due to the high safety and efficiency risks of APIs, the market is highly regulated by local food and drug administration authorities.
Cosmetic ingredients are substances that are blended to develop the composition of cosmetic products, which may include skin and hair care products, soaps and body washes, perfumes, and hygiene products. There are four functional ingredient segments that comprise the cosmetic ingredients market: specialty additives, processing aids, active ingredients, and other ingredients.
The market growth is driven by the increasing demand for high-quality cosmetic products, improved lifestyles in developing countries in Asia and Latin America, and the growing awareness of beautification as well as the importance of skin care that is spread through urban marketing campaigns.
FOOD MANUFACTURINGINDONESIA
JULY 29 - JULY 31
JIEXPO KEMAYORAN, JAKARTA, INDONESIA
AFRICA FOOD SHOW KENYA
AUGUST 6 - AUGUST 8
KENYATTA INTERNATIONAL CONVENTION CENTRE
AFRICA FOOD SHOW CÔTE D’IVOIRE
AUGUST 13 - AUGUST 15
SOFITEL TOUR IVOIRE, ABIDJAN - IVORY COAST
ANUGA FOODTEC INDIA
AUGUST 20 - AUGUST 22
BOMBAY EXHIBITION CENTRE, MUMBAI, INDIA
ANUGA SELECT INDIA
AUGUST 20 - AUGUST 22
BOMBAY EXHIBITION CENTRE, MUMBAI, INDIA
EXPO ASIA (SEA) SEPTEMBER 10 - SEPTEMBER 12
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