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From robotic chefs to AI-powered food quality assessment, technology is revolutionizing the way we cook, eat, and experience food
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AsiaFoodJournal
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Cover Story: Smart kitchens, smarter future: How AI and robotics are transforming the way we cook
Feature Story: Revolutionizing foodtech: How Ajinomatrix’s BioSphere is pioneering sustainable smart kitchens
Feature Story: Innovation at the skies: Elevated airline dining at 35,000 feet
Feature Story: The science of soy: How this powerhouse protein is driving a food revolution
Feature Story: Protein without farms: Can Solar Foods’ Solein redefine the future of food?
41 Feature Story: Breaking new ground in food quality assessment: ProfilePrint’s AI-powered solutions for the food industry 46 Special Feature: Empowering women in food and beverage: Shaping a more inclusive future 50 Event Calendar
NEWS | Ingredients
The milk products growth market: Implementing current trends profitably
Dairy products are seeing worldwide revenue and sales growth, according to market research firm Innova Market Insights. One of the major drivers of this is new product launches, which grew by 2.6 percent in the last five years. West Europe accounts for the lion’s share of launches at 36 percent, followed by Asia and Latin America. Yogurt and cheese, in all their varieties, are among the most popular categories. A major reason for the success of this category is, doubtless, the fact that it addresses the ongoing megatrends of health, indulgence, and convenience while repeatedly presenting itself in fresh new ways, as Hydrosol shows with the example of the latest Innova Top Ten Trends.
Ingredients with added value
According to Innova, “Ingredients and beyond” is one of the central trends for 2025. The quality of the ingredients is a major purchase criterion. Consumers want ingredients with added value, such as health benefits, nutritional advantages, freshness, shelf life, or naturalness. An example of this trend is protein enrichment. According to Innova, the main priority is no longer just the protein content alone but the quality of the protein, its bioavailability, and its absorption in the body. Hydrosol has developed a stabilizing system for the production of milk-based meal replacement drinks that meet these requirements. In addition to high protein content, the system also contains fiber
for a satiation effect. To go with this system, sister company SternVitamin has developed a micronutrient premix add-on that delivers essential vitamins and minerals, covering 30 percent of the reference daily requirement.
Tradition reinvented
Reviving or reinterpreting culinary childhood memories: According to Innova, the “Tradition Reinvented” top trend can be cultural differentiation by country, region, or microregion, or a blend of different influences. Products, ingredients, recipes, seasonings, and packaging forms can express traditions classically or in new ways. Hydrosol addresses this, for example, with new ideas for spreadable processed cheese preparations. Thanks to the flexible stabilizing system, these can be made with the addition of cheeses like cheddar. They can be packaged in traditional triangles, as is usual in the West European market, or in jars, as is often done in the Middle East.
Wildly inventive
Mochi with ice cream filling and lemon pie cookie dough, protein shakes with crispy castella cake croutons, cornflakes and maize, or cheese sticks with extra calcium and strawberry flavor – the wilder the better is the idea. The focus of the “wildly inventive” top trend is new and exciting taste experiences. These products can be fusions of two categories, like snacks and main courses. They can also be unexpected combinations of sweet and spicy flavors, also known as “swicy”, or combinations of different product types like lemon pie mochi ice cream. Milk mixed beverages are also ideal for these flavor adventures. With the stabilizing systems of the Stabiprime range, Hydrosol enables the simple production of high-quality milk mixed beverages. Sister company Olbricht Arom provides creative flavorings, from spicy classics like chili chocolate to new ones like caramel popcorn, cheesecake lime, or hot honey coffee. Enrichment with added vitamins and minerals is easily possible, as Hydrosol shows with its Best Ager concepts.
Nourishment from within
The Best Ager concepts, which Hydrosol developed together with its sister companies SternVitamin and OlbrichtArom, are aimed at the 55+ generation, for whom fitness, an active lifestyle, and, most of all, good nutrition are important. One example is yogonaise, a mayo sauce containing 20 percent thermized and fatreduced yogurt. Its calcium enrichment contributes to normal digestion and gut function. It also has a reduced fat content of 18 percent and is high in fiber. With these added health benefits, yogonaise checks the boxes on the current “Nourish from within” Top Trend identified by Innova. Its creamy texture and fresh flavor also offer high purchase motivation for new opportunities in the market for deli foods.
New toolbox inspires high-protein dessert innovation in Latam
Arla Foods Ingredients has launched a toolbox to inspire South American brands to create indulgent high-protein desserts.
Latin America accounted for 10 percent of global dessert launches in 2024, with retail sales reaching US$12.7 billion. In Brazil, the region’s largest market, value growth in the sector is rising by nine percent CAGR.
However, in a 2024 survey, 18 percent of Latin American consumers said they had decreased their consumption of desserts over the past year. Among this group, nearly four in ten (39%) overall, and over half in Brazil, cited “because it’s unhealthy” as a reason for cutting down.1 Furthermore, 79 percent of Latin American consumers say they wish healthier options were available to them in indulgent food categories.
Winning back health-conscious consumers by reformulating to combine sensory pleasure with a healthy positioning has therefore become a common strategy, with the permissive indulgence trend now apparent across a range of categories.
Increasingly, balancing indulgence with health means the addition of functional ingredients such as protein, rather than just reducing fat, sugar, or salt. Research by Arla Foods Ingredients has found that 38 percent of consumers in Brazil want to see high-protein dessert options in supermarkets.
The new toolkit features 12 recipes to inspire dairy, health, and performance brands to create indulgent high-protein desserts. It showcases ingredients from the Nutrilac® ProteinBoost range, which deliver a creamier, smoother texture, even in low-fat products.
Most of the recipes are rich in whey protein and, therefore, deliver high levels of branched-chain amino acids. Nutrilac® ProteinBoost ingredients also provide functional benefits, improving shelf life and stability in fruity desserts, ice cream, and sorbet.
As well as recipes for ready-to-eat desserts, such as ice cream, puddings, and cheesecakes, the toolkit includes ready-to-mix solutions designed for health and performance brands. A low-fat instant pudding mix offers 20g of protein per portion, while a clear gelatine solution features Lacprodan® whey protein isolate, which offers a range of benefits for active and performance nutrition.
Most of the recipes can be reproduced with a standard yoghurt production line without the need for UHT technology or additional machinery.
Ignacio Estevez, Application Manager, South America at Arla Foods Ingredients, said: “As elsewhere, desserts consumers in South America are increasingly healthconscious. However, that doesn’t mean they want to give up on indulgence, or that they only want options with reduced sugar or fat. They’re increasingly aware of the many benefits of high-quality protein, and they want to see it in their favorite products – especially if it gives them permission to indulge. We hope our toolbox will inspire innovative manufacturers to meet this need by creating high-protein desserts that don’t compromise on the all-important qualities of delicious taste and indulgent texture.”
1 Innova Market Insights
2 Health Focus Global, 2024
3Arla Foods Ingredients, Proprietary Protein Consumption Study
NEWS | Packaging
Carlsberg Bulgaria goes for cutting-edge filling technology
For the first time ever, Carlsberg Bulgaria is canning its beer itself – thanks to the use of proven technology and KHS’ comprehensive service.
The making of beer has a tradition here: in 1882, brewer Franz Milde opened what’s now one of Bulgaria’s oldest breweries in the city of Shumen in the east of the country. Nationalized in 1944, Shumensko Pivo, as the company called itself, produced around 350,000 hectoliters of beer per year in the 1960s – in part with the aid of a filling system imported from the
former German Democratic Republic. Re-privatized in 1999, Shumensko became part of the Carlsberg Group in 2002 – together with Pirinsko Pivo, which was established in 1967. Based in Blagoevgrad near the border with North Macedonia and Greece, this company was already brewing around 400,000 hectoliters of beer per year by 1980.
More than the sum of its parts
In 2004, the two entities merged under the name of
Carlsberg Bulgaria to create one of the country’s leading beverage companies. Today, the two sites jointly fill well over two million hectoliters of beer per year. This output includes the two local traditional beers, Pirinsko, the leader on the domestic market, and Shumensko, the country’s third most popular beer. The international portfolio also includes the Danish premium
brand Tuborg, Žatecký, which is brewed with Czech hops, as well as 1664 Blanc, Budweiser, Erdinger, and Grimbergen, which the company distributes. Somersby Cider and the mixed beer beverage Garage round off the diverse range.
Market leader with great potential
“Today, we’re the leading domestic beer producer in terms of both quantity and value,” says Metodi Stoyanov, integrated supply chain director and the man responsible for local supply chain management and production optimization. “We’re one of the most dynamic and fastest-growing filling companies in our sector.”
The brewery fills more than half of its products into PET bottles and around a quarter into returnable glass bottles. Sales of beverages in cans especially have risen heavily over the past few years. “Cans give consumers one key benefit,” explains Stoyanov. “Unlike returnable glass bottles, they don’t have to be returned to the retailer but can instead simply be recycled through the recycling loop.”
Taken into their own hands
Whereas its filled beer cans were previously imported, Carlsberg has now had its own line in Blagoevgrad for the first time since January 2023. Delivered and installed by KHS, the system has the capacity to fill up to 40,000 500- and 550-milliliter or 60,000 330-milliliter cans per hour. Stoyanov is extremely pleased with the new line. “We need far less room for can filling than we do for filling PET and glass bottles. Given the limited space available to us, that’s one advantage, of course. What’s more, the KHS machines are less complex, making them easier to both operate and maintain. Production thus runs smoothly and without any issues. I’m particularly delighted with the high level of efficiency: we achieve an OEE of 76 percent,” Stoyanov smiles.
The entire installation process also ran efficiently despite rather adverse circumstances. “The project began during the aftermath of the Covid pandemic when
there were lots of supply chain challenges,” Stoyanov recalls. “KHS was an extremely well-organized and reliable partner for us here. Once the parts had all been delivered, the schedule for installation and
commissioning was precisely adhered to, even though at the same time we still had to complete our new production shop.”
Reliable and efficient
Unlike most canning lines, which use tunnel pasteurizers for microbiological safety, the Bulgarian site consciously opted for the KHS Innopro KZE flash pasteurizer. “We don’t can any sensitive beverages that we’d need a tunnel pasteurizer for,” explains Stoyanov. “Thanks to our high hygiene standards during the filling process, we’re instead able to use a flash pasteurizer on all of our systems. This improves the taste of our products. It also takes up far less space. And thanks to the faster heat transfer, we use less energy.” Stoyanov is generally very enthusiastic about the overall extremely low energy consumption of the new line. All performance values also exactly meet his expectations, as he’s pleased to discover.
Condensation avoided – quality and hygiene assured
Following the filling process, the cans pass through the KHS Innopas WICG compact heater. Frank Schneidermann, global key account manager at KHS, explains the reason for this. “The containers are filled with cold beer at a temperature of 8 to 10°C. Our compact heater raises their temperature to 20 to 28°C to prevent the formation of condensation. This can dampen the cardboard used for the trays and layer pads on the pallets, potentially leading to unhygienic mold growth. Wet cardboard can also make the pallets less stable and put their proper storage and safe transportation at risk. Given the increasingly demanding nature of logistics processes, this is an important topic – including at Carlsberg Bulgaria, where after coming off the line, the packs are transported by pallet lift to a storage area located four meters below the production shop.”
Long-term functionality
To ensure that the machines remain fully functional over time, a three-year service contract was also entered into. This includes both predictive maintenance and ReDiS, the remote service that makes it possible to directly and quickly eliminate faults, even from afar – without needing a KHS service engineer to be physically present on site.
“The reliable and continual support that we receive from the KHS Service team is extremely important to us. After all, we’re new to the world of can filling and using our technology partner’s expertise we’re first safeguarding our production processes,” emphasizes Stoyanov. Although training is part of the service package, he’s convinced that his operators will learn the most by looking over the shoulders of KHS’ service engineers and putting their acquired theoretical knowledge into practice.
Tecnologico de Monterrey presents food security and nutrition flagship project
The School of Engineering and Sciences at Tecnologico de Monterrey has unveiled its Food Security and Nutrition Flagship Project in Mexico, an applied research initiative aimed at transforming the country’s food and nutrition landscape.
Food security is defined as the condition in which all individuals have physical, social, and economic access at all times to sufficient, safe, and nutritious food to lead an active and healthy life.
This concept is based on six fundamental dimensions: availability, which ensures a sufficient supply of food through production, storage, and distribution; access, which guarantees that people can afford food while considering economic, social, and physical factors; and utilization, which promotes the proper use of food, including its nutritional value, access to clean water, and health conditions.
Additionally, stability ensures that access to food remains unaffected by economic, climate, or political crises, while policy influence empowers communities to shape decisions about their food system. Lastly, sustainability ensures that food security efforts do not compromise natural resources.
Access to sufficient, safe, and nutritious food is a fundamental human right. However, global and national figures present a concerning reality. In 2022, 783 million people faced hunger worldwide, while 821 million were malnourished. Among children under five, 151 million suffer from stunted growth due to malnutrition, and 613 million women and girls (ages 15–49) experience iron deficiency. Meanwhile, 2 billion adults suffer from obesity, reflecting a global food and nutrition crisis.
In Mexico, one in four people experiences moderate or severe food insecurity, while more than 3% of the population suffers from malnutrition, and 25% of Mexicans cannot afford a healthy diet. Since 1961, per capita food supply has increased by 30%, but this growth has been accompanied by an 800% rise in nitrogen fertilizer use and a 100% increase in irrigation water consumption, placing unprecedented pressure on ecosystems and global food security.
A Comprehensive Strategy to Address Food Insecurity: To tackle these challenges, Tecnologico de Monterrey has developed the Food Security and Nutrition Flagship Project, a multidisciplinary initiative that focuses on mitigating food insecurity and improving child nutrition in vulnerable communities. This effort encompasses the entire food production chain, from sustainable agriculture to food processing, distribution, storage, and consumption. The project aims to produce sustainable and diversified crops, livestock, and functional ingredients through innovations in agronomy, engineering, and computing. Additionally, it seeks to develop strategies that ensure more nutritious foods with a longer shelf life while optimizing natural resource use.
The initiative also addresses food waste reduction through circular economy strategies and strengthens food safety and traceability systems to guarantee product quality. Research efforts focus on making nutrition more accessible and balanced for vulnerable populations, while artificial intelligence and digital technologies are integrated into the food supply chain to improve efficiency. Moreover, the project works on shaping evidence-based public policies by engaging
NEWS | Industry
key stakeholders in decision-making processes.
During the project’s presentation to universities, government officials, and business leaders, Dr. Daniel Jacobo, Associate Dean of Research and Scientific Graduate Programs at Tecnologico de Monterrey, highlighted the need for public policies and legislation that promote the benefits of functional and nutraceutical foods.
“We have many developments in functional foods, but we need public policies that highlight their health benefits, for example, through nutritional labeling. The only way to bring our scientific advances to people is by working closely with governments and companies. That way, we can ensure real impact and contribute to transforming this reality,” he stated.
Similarly, Dr. Cristina Chuck, Leader of the Food Security and Health Research Cluster, underscored the importance of aligning research efforts with government and business initiatives. She emphasized that legislation and economic incentives can drive behavioral change in society, influencing purchasing decisions and promoting healthier food choices.
“We need to rethink how food is distributed globally— should we consume what is available or what we truly need? If we could ensure that food choices align with local environments and nutritional needs, we would be taking a significant step toward improving food security,” she remarked.
Part of a Broader Strategy: This initiative aligns with the new applied science research strategy of the School of Engineering and Sciences, which focuses on three key areas. The health research cluster explores
biotechnology, nanotechnology, informatics, and electronics applications for human health. Meanwhile, the climate and sustainability cluster addresses environmental challenges such as climate change and the transition to renewable energy. Finally, the industrial transformation cluster integrates digital technologies, artificial intelligence, and innovative manufacturing processes to optimize supply chains.
Robust infrastructure and global partnerships to implement this project: Tecnológico de Monterrey has established a strong research infrastructure across multiple campuses. In Monterrey, it houses the Biotechnology Center and CIDPRO Food Technology Laboratories. In Querétaro, researchers work at the Bioengineering Center, CAETEC, and pilot plants, while in Guadalajara, the Climate Change Laboratory drives sustainability-focused projects. The Bioengineering Laboratory in Puebla and the Biotechnology Laboratory in Toluca further support the initiative’s objectives.
The university has also forged strategic alliances with major companies, including Bimbo, Ragasa, La Moderna, Corteva, Veinte Soles, PepsiCo, and Heinz, as well as international organizations like the Global Alliance for Food Security and the FAO.
The project’s impact is already evident. Currently, a team of 33 principal researchers, 17 affiliated researchers, and eight postdoctoral fellows are driving its progress, with the participation of 105 graduate students. The project has also yielded more than 100 high-impact (Q1/Q2) scientific publications in the past year and has submitted funding proposals to the Danone Institute, Valent Agricultural Inputs, and the Conservation, Food & Health Foundation.
MICHELIN Guide to highlight the culinary excellence of Manila and Environs & Cebu in its inaugural edition
• The MICHELIN Guide announced its arrival in Manila and Environs & Cebu for an upcoming 2026 selection
• The restaurant selection for the inaugural edition will be revealed in the last quarter of 2025
• The renowned anonymous MICHELIN Inspectors are already in the field
The MICHELIN Guide announced today its latest expansion into the vibrant culinary landscapes of Manila and Cebu. This new selection will focus on the bustling Metro Manila and the dynamic city of Cebu while also beginning to explore the environs of Manila, including Pampanga, Tagaytay, and Cavite. The prestigious guide revealed that its independent, anonymous inspectors have been thoroughly exploring these regions to identify the most outstanding dining venues. This selection will
highlight the best of Manila and Environs & Cebu’s dining scene, showcasing talented chefs and teams who embody passion, creativity, and respect for local culinary traditions.
“Our MICHELIN Inspectors have been following the evolution of the Filipino culinary scene with great excitement. The country’s deep-rooted culinary traditions, combined with a strong openness to global influences, create a uniquely diverse dining culture.” Explained Gwendal Poullennec, International Director of the MICHELIN Guides. “In Manila, we see young, talented chefs redefining Filipino cuisine with fresh perspectives, while Cebu, as a leading tourist destination, offers an impressive range of dining experiences with world-class hospitality.”
With its 7,641 islands, diverse regional cuisines, and
cultural fusion, the Philippines has a thriving food scene that embraces both authentic heritage and contemporary innovation. From Manila & Environs, where Filipino cuisine thrives with a strong regional identity, to Cebu, a globally recognized tourism hub with a flourishing hospitality industry, the country’s culinary landscape continues to evolve, attracting food lovers from around the world.
A standout example of the Philippines’ celebrated cuisine is lechon, a signature dish deeply embedded in Filipino culture. Particularly famous in Cebu, lechon has gained global recognition for its perfectly crisp skin and flavorful, tender meat, often enjoyed during festive celebrations and special gatherings. The presence of iconic dishes like lechon further elevates the Philippines as a top culinary destination, drawing food lovers eager to experience its bold flavors and rich traditions.
The MICHELIN Guide’s recognition will further elevate Filipino cuisine on the international stage and expand global appreciation for the country’s diverse and dynamic food culture.
The arrival of the MICHELIN Guide is supported by the Philippines Department of Tourism (DOT). Tourism Secretary Christina Garcia Frasco stated, “We extend our warmest welcome to the MICHELIN Guide whose international recognition of the Philippines’ rich culinary heritage celebrates the diversity of flavors and exceptional creativity that permeate our nation. We are proud to share our vibrant culture and distinct cuisines to the world, which can be enjoyed through exceptional dining experiences across our dynamic cities and beautiful islands. We invite travelers to visit the Philippines and experience the love, warmth, and creativity of Filipino cuisine, while savoring innovative culinary creations shaped by diverse global influences.“
loyal to its original mission: to settle in mature gastronomic destinations, to guide international travelers and local foodies to the best restaurants, to highlight world culinary scenes, and to promote travel culture.
The selection will follow MICHELIN’s historic method based on five universal criteria to ensure consistency between each selection, including;
• The quality of the ingredients
• The mastery of cooking techniques
• The harmony of flavors
• The personality of the cuisine
• The consistency, both over time and through the menu as a whole
The MICHELIN Guide Restaurant Selection
The MICHELIN Guide conveys its restaurant reviews through an extensive system of distinctions, which are awarded to special restaurants within its full selection. The most famous distinctions are its globally renowned MICHELIN Stars awarded to the restaurant offering the best culinary experiences. One MICHELIN Star is awarded to restaurants for “high-quality cooking that is worth a stop,” two MICHELIN Stars for “excellent cooking that is worth a detour,” and three MICHELIN Stars for “exceptional cuisine that is worth a special journey.”
Alongside the coveted Star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price.
“The arrival of the MICHELIN Guide is not only a testament to our country’s culinary excellence but also a significant leap forward for Filipino tourism, with gastronomy now forming a key part of our national tourism priorities. In the Philippines, every dish tells a story and every flavor is an invitation to experience our nation’s rich cultural tapestry,” Secretary Frasco added.
The MICHELIN Guide methodology
The MICHELIN Guide was created in 1900 by the Michelin tire company to support the growth of automobile mobility. Since then, it has remained
The MICHELIN Guide is committed to maintaining the highest global standards in its restaurant selection process. Our team of anonymous, experienced, and expert inspectors conduct continuous and rigorous evaluations of restaurants. These evaluations are carried out objectively and independently, ensuring that external factors do not influence the results. This dedication to impartiality and excellence guarantees that only outstanding dining establishments are recognized.
The full restaurant selection of the MICHELIN Guide Manila and Environs & Cebu 2026 will be unveiled at a special event to be held in the last quarter of 2025. It will be available exclusively in digital format on all the Guide’s interfaces: website, mobile applications, and social networks. It will join the global MICHELIN Guide restaurant and hotel selections to be found for free on its digital platforms.
NEWS | Industry
“Newly Weds Foods” invests 1 billion Baht in a state-of-the-art Japanesestandard breadcrumb factory
Newly Weds Foods (Thailand) has invested 1 billion baht in a new factory in Samut Prakan, spanning over 5,000 square meters. This facility is set to increase autobake Japanese-style breadcrumb production capacity by 30 percent, positioning Thailand as a center point for cutting-edge breadcrumb manufacturing. The warehouse can store up to 2,400 pallets, with the official grand opening on March 17, 2025.
Newly Weds Foods is a leading producer of Japanese-style Breadcrumbs, along with a complete range of coating systems, seasoning blends, marinades, sauces, and premixes to suit every possible application. Mr. Antony Cummins, Managing Director of Newly Weds Foods Southeast Asia, revealed that the company allocated a budget of over 1 billion baht. With the project having started in August 2022, the company planned and invested in increasing production capacity by establishing a new factory in Samut Prakan, Thailand, on a 3-rai plot (approximately 4,800 square meters) acquired in 2005, and the construction was completed by the end of 2024. The new production line officially launched in January 2025, with the grand opening ceremony set for March 17, 2025.
The new factory highlights a total area of 5,200 square meters and an 8,000-square-meter production facility with a towering height of 22 meters. It’s designed to store 2,400 pallets. The upper-level houses a brand-
new production line for Japanese-style breadcrumbs, equipped with an autobake oven for cutting crisp bread — an exclusive, patented technology held by Newly Weds Foods.
Mr. Anthony said that the key feature of the new facility is a 100-kilogram dough mixer, which can produce up to 2,400 kilograms of breadcrumbs per hour, representing a 30 percent increase in production efficiency compared to the previous facility. This increase allows the company to better meet customer demand both locally and internationally. The factory has now been approved by the Food and Drug Administration (FDA) and is in the process of receiving Halal and BRC certifications, which are expected shortly. The main goal of the new facility is to evaluate the production capacity of Japanesestyle breadcrumbs, making it one of the world‘s most advanced manufacturing sites.
“Today’s achievement is a result of the dedication and hard work of the entire Newly Weds Foods Thailand team, who have poured their energy and intellect into this project. This effort was supported by our engineering team from Newly Weds Foods Chicago and various partners. We also want to express our deep gratitude to the Thailand Board of Investment (BOI) for supporting this project, which reassures our continued investment in Thailand. Finally, we thank our customers for their trust and support of Newly Weds Foods over the past 35 years,” Mr. Anthony said.
Newly Weds Foods Thailand has now continually enhanced and diversified its product offerings. Besides Japanese-style breadcrumbs, the company now produces batter, seasoning solutions, sauces, and syrups. The products are exported to over 47 countries, such as the United States, the United Kingdom, Poland, India, China, and the Philippines.
Newly Weds Foods Thailand was founded in 1989 as a subsidiary of New Food Coatings Australia, a joint venture between Newly Weds Foods Inc. (USA) and George Weston Foods Limited (Australia). Initially known as Thai Food Coatings, the company received technical support from the Newly Weds Foods Chicago team, which helped the company quickly gain recognition in the seafood and processed chicken industries as a leading producer of high-quality Japanese breadcrumbs and related ingredients. In 1995, the company relocated its office and factory to Samut Prakan and pioneered the first Japanese-style breadcrumb manufacturing facility in Thailand.
To reflect this truly global organization, the original name of the Asia Pacific business units was changed in 2012 to Newly Weds Foods. Our success in Asia is based on a simple philosophy of adding value to our customers’ businesses.
We proudly serve customers around the globe, designing and delivering meticulously tailored formulas that are crafted to meet your unique needs, whether in foodservice, retail, or beyond. Our commitment is to ensure that each solution is perfectly suited to the specific requirements of all destinations, guaranteeing exceptional satisfaction no matter where you are.
Automation |NEWS
Digital Product Passport: Rethinking transparency and sustainability in circular packaging
The packaging industry is facing a dual challenge, with consumers demanding sustainable solutions, while increasingly stringent regulations require greater resource efficiency in production. How can companies fulfill these expectations and, at the same time, ensure transparency along the entire supply chain? The Digital Product Passport (DPP) could be the answer. How does it work in practice, and what opportunities does it bring to the industry? In a joint project with the open traceability and DPP platform R-Cycle and the flexible packaging converter Korozo Group, Henkel has demonstrated the benefits that can be achieved.
The pressure to develop environmentally compatible and resource-efficient packaging has increased tangibly. At the same time, global supply chains require greater transparency along the value chain in order to ensure that the origin of the materials, their processing, and the end of the life cycle are traceable.
One key trend in the packaging industry is the shift toward a circular economy. The goal is not only to make packaging more efficient but also to return it to the production cycle at the end of its life. For this to happen, the materials need to be recyclable, and the raw materials used need to be derived from sustainable sources wherever possible. In addition,
there need to be clear rules for disposal. Digital solutions are becoming increasingly important in the efforts to satisfy these requirements.
The Digital Product Passport drives transparency
Against this backdrop, the focus is turning to the Digital Product Passport (DPP). This is a key instrument in creating a digital record of the necessary information about the composition, life cycle, and sustainability aspects of a product and making this information accessible. Driven by regulatory requirements such as the European Union’s Ecodesign for Sustainable Products Regulation (ESPR), the DPP will become mandatory in many industries from 2027.
The digital data set contains information such as the material composition, technical specifications, and recyclability of a product. Each product is allocated a unique identifier, accessible via a suitable marking, such as a QR code or RFID tag, to facilitate its traceability along the value chain. The quality of the assigned data recorded is crucial here. Companies along the value chain need to provide the relevant information, which is prepared in a standardized format and made accessible to all stakeholders.
NEWS | Automation
More recycling in the packaging industry?
In the packaging industry especially, the DPP not only satisfies regulatory requirements but also significantly improves the sustainability of packaging. “The DPP enables the seamless traceability of packaging along the supply chain, creates transparency and facilitates legal compliance,” says Philippe Blank, Head of Circular Economy at Henkel.
A functioning circular economy requires recyclable and, ideally, a high proportion of recycled raw materials to be already integrated into the procurement phase; these are then transferred to a design that takes into account various end-of-life scenarios. The goal is to recover materials for use in place of virgin materials. “Reducing the use of raw materials and minimizing the resources needed are crucial for ensuring a sustainable future,” explains Philippe Blank at Henkel. Detailed material data simplifies sorting and recycling, helping to preserve resources and increase the recycling rate.
Spotlight on adhesives: Henkel is testing the DPP in practice
In a joint project with Korozo Group, a flexible packaging converter, and R-Cycle, a platform based on open standards for the operation of digital product passports to ensure the traceability of packaging, Henkel decided to actively test and implement the DPP as part of its continuing commitment to make every package sustainable. The Loctite Liofol solventfree adhesive developed by Henkel is used to reliably laminate stand-up pouches. It is characterized by its chemical and thermal resistance, making it suitable for aggressive filling goods, pasteurization, and highspeed packaging lines with a high seal temperature.
This example, trialed in a Henkel Consumer Brands finished good, shows what the DPP looks like in practice. Each package produced with Loctite Liofol is given a QR code that is linked with the R-Cycle DPP. This ensures that technical data, safety information, and environmental aspects can be accessed directly. Henkel is working with R-Cycle to extend this traceability, thus optimizing the disposal and recyclability of the product as well.
Dr. Benedikt Brenken, Director R-Cycle, explains: “The application with Henkel shows very well how relevant information on the packaging components used – in this case the adhesive – can be recorded in the DPP and made available throughout the entire product life cycle. In this way, we create a defined level of transparency and easy traceability along the value chain. We see this as a decisive advantage regarding the constantly growing information demand.”
In addition, Henkel records the carbon emissions generated in the manufacture and use of the
lamination adhesive in the DPP. This information is critical to complying with the ESPR requirements and to assessing the product’s carbon footprint throughout its entire life cycle.
The information recorded in the DPP enables endof-life companies to properly manage the disposed packaging when it arrives at the sorting and recycling center, positively contributing to a circular economy and recycling ratio.
Actively shaping the transition for processes and materials
“We are on track to be able to offer each customer a sustainable product that is either derived from sustainable sources or has an outstanding recyclability profile,” explains Philippe Blank. As a supplier and brand owner, Henkel is in the unique position of covering a large part of the value chain. “80 percent of a product’s environmental footprint is defined in the design phase. We use our knowledge to advise our customers at an early stage,” emphasizes Philippe Blank.
The product carbon footprint (PCF) of individual components and of the product overall has a particularly crucial role to play here. In this connection, Henkel has established extensive capacities to identify savings potential and provide reliable data for Digital Product Passports and reporting requirements. These data are especially relevant to the recyclability of packaging and the obligation to use recycled raw materials.
“We align our work with leading assessment methods and design guidelines and are actively working on new test methods,” says Philippe Blank. The packaging industry is currently undergoing a profound change that is resulting in a significant shift in the materials used. These changes are also impacting existing recycling processes. The goal is to close the gaps through the active research and development of new test methods in order to prepare Henkel and its customers for pending legislative changes.
Outlook: The DPP to drive innovation and sustainability
“We believe that the DPP offers a great opportunity to promote the circular economy by providing better recycling information, to increase transparency in the supply chain and to strengthen the trust of our customers and partners in our products,” summarizes Philippe Blank. In the years ahead, the DPP will play a central role in the packaging industry as a key lever for driving innovation and increasing competitiveness. In addition to sustainable product development, the DPP is paving the way for the creation of new business models based on digitalization and the circular economy.
Kerry establishes local manufacturing partnership for taste solutions in Pakistan
Kerry, a global leader in taste and nutrition, has partnered with Far Eastern Impex (FEI) to open the first international production operation for flavourings in Pakistan. The manufacturing facility, built to world-class standards and Kerry specifications, will commence production immediately, servicing PepsiCo, a global snacks manufacturer.
To mark this milestone, Kerry hosted an inauguration at the FEI Factory in Malir, Karachi, with representatives including Ambassador of Ireland to Pakistan Her Excellency Mary O’Neill; U.S. Consul General Karachi Scott Urbom; President & GM MENAPAK Foods PepsiCo Ahmed El Sheikh; President & CEO Kerry Asia Pacific, Middle East & Africa (APMEA) Peter Dillane; CEO PepsiCo Pakistan & Afghanistan Mohammad Khosa; VP & Chief Procurement Officer PepsiCo Africa, Middle East & South Asia (AMESA) Nabil Sousou; CEO FEI Abeezar Poonawala; and COO FEI Aman Poonawala.
This partnership enables Kerry to support the thriving Pakistani consumer food market with the production of taste solutions for global and domestic food manufacturers, tailored to local preferences.
In localising production through FEI’s advanced manufacturing facility, Kerry is setting an industry benchmark, signalling the development of local
capability, and ensuring a faster go-to-market process, with a “Made in Pakistan” designation that appeals to manufacturers and consumers.
“We are excited to develop our expertise and capabilities in Pakistan, a dynamic and rapidly growing food market,” said Peter Dillane, President and CEO of Kerry Asia Pacific, Middle East & Africa. “Through our partnership with FEI, we are offering customers, including PepsiCo, a local manufacturing footprint, reducing lead times, and enabling innovation tailored to local tastes. This investment underscores our commitment to nurturing local suppliers, growing local talent, and supporting the evolving food industry in Pakistan.”
With the sixth largest population in the world and rapid urbanisation, Pakistan’s demand for high-quality food products continues to rise. The country’s food industry is expected to grow by over 7% annually between 2025 and 2030.1
Peter Dillane continued, “This expansion represents a game-changing move for Pakistan’s food industry, positioning Kerry as the first global flavour house to produce in the country. Through this initiative, Kerry aims to enhance local supply chains, foster innovation, and drive long-term economic growth in Pakistan’s booming food sector.”
NEWS | Processing
New color blending center supports growth of natural alternatives in India, Asia Pacific and the Middle East
Oterra, a global leader in natural colors for the food and beverage sector, has inaugurated a new color blending and application center in Kerala, India, to serve the growing Indian, Asia Pacific, and Middle East markets.
The facility in Kochi, Ernakulam district, is housed on the site of Oterra’s Akay Natural Ingredients subsidiary. It includes color blending and application labs to support customers in their journey to transitioning to natural colors.
“India and the wider APAC region is a market that is growing in importance for us as consumers increasingly favor products made with natural ingredients,” said Oterra CEO Martin Sonntag.
“India’s strategic location offers easy access to emerging sectors not only in India itself, but also in neighboring regions such as the Middle East. We have customers in all these locations and can now offer them an even better service.”
Previously, the company exported raw materials to Oterra factories in Europe for processing and imported the finished blends for use in India. Now, Oterra can supply directly from this facility some of the most commonly seen color shades used in the food and beverage industry, including yellow, orange, red, and pink made from raw materials such as turmeric, paprika, annatto, and red beet.
The company employs 120 workers in both production and laboratories at the site. The raw materials go through a process of spray drying and then mixing for use in food and beverages. The site also includes an innovation and application laboratory with the latest equipment.
“We will be able to support the majority of our customer’s needs from our lab in India for products such as juices, concentrates, hard-boiled candy, jelly gums, biscuits, and cakes,” said Akay Natural Ingredients Director and Head of Operations Manu Raj V.
“Having a local facility allows us to streamline the supply chain and ensure a more consistent supply of high-quality natural colors,” he added. “It also allows us to respond more quickly to customer demands, reducing lead times and improving our ability to meet market needs in India and the surrounding regions.”
According to NATCOL, the Natural Food Colors Association, there is an exciting potential for natural colors in the Indian food and drink industry. In its report from July 2024[1], it points out that while Indian home cooking is known for its vibrant colors and use of natural fresh ingredients, the packaged goods industry in the country uses nearly exclusively artificial colors. However, changing consumer trends and growing food and drink exports to countries where natural colors are welcomed could see natural alternatives grow.
Market research company Innova Market Insights has reported that Indian consumers are increasingly favoring products made with natural and real ingredients[2]. There is a growing demand for food and beverages that are free from artificial additives, preservatives, and processed ingredients, with many seeking out options that feature minimally processed ingredients.
1NATCOL | The outlook for natural colors in India: July 2024
2Source: Innova Market Insights – Category Growth Drivers in India, Dec 2024.
COVER STORY
Smart kitchens, smarter future: How AI and robotics are transforming the way we cook
By Cath Isabedra
For centuries, the kitchen has been a symbol of tradition—a place where recipes were passed down through generations, techniques honed through patience, and flavors crafted with the hands of artisans. But today, kitchens are undergoing a metamorphosis. From the tactile art of cooking to the silent hum of AI-powered appliances, the food industry is facing a revolution driven by smart technology. The question isn’t just what’s cooking, but who—or what—is doing the cooking?
Smart kitchens are no longer confined to the realm of sci-fi fantasies or high-end tech demos. They are swiftly embedding themselves into homes, restaurants, and cloud kitchens across the globe. The global smart kitchen market is expected to grow from $5.3 billion in 2023 to over $14 billion by 2030, with Asia leading in adoption at a CAGR of 20 percent. While North America and Europe have been steady players in this transformation, Asia is emerging as a hub of innovation, blending its culinary heritage with cutting-edge technology. But with progress comes a fair share of challenges.
High costs, regulatory hesitations, and cultural reluctance to relinquish traditional cooking methods pose roadblocks to mass adoption. Yet, the trajectory is clear—automation, AI, and sustainability are the guiding forces shaping the kitchens of tomorrow.
The historical shift: From fire to firmware
The very first “smart” kitchen appliances weren’t digital at all. They were mechanical marvels designed to save time: the gas stove, the electric blender, the microwave oven. In the 1950s, Japan introduced the automatic rice cooker, a device that revolutionized home cooking across Asia, proving that automation and food could indeed go hand in hand. By the early 2000s, connectivity entered the picture—LG’s Internet Digital DIOS refrigerator was among the first to feature internet connectivity, albeit ahead of its time. But fast forward two decades, and that vision is finally materializing.
Today, a refrigerator doesn’t just keep food cold—it monitors expiration dates, suggests recipes, and syncs with grocery apps to reorder supplies before they run out. Ovens recognize food types and adjust temperatures accordingly. Smart dishwashers optimize water usage, reducing environmental impact. Households with smart kitchen appliances are projected to increase by 25 percent globally by 2027, transforming the kitchen into an intelligent, selfsustaining ecosystem.
The rise of culinary robotics: Automating taste
Picture this: A restaurant in Guangzhou, China, where robotic arms seamlessly chop vegetables, stir-fry dishes, and plate meals with precision. The Foodom restaurant, owned by Country Garden Holdings, is entirely run by robots—from order-taking to cooking to serving. In Japan, AI-driven ramen chefs ensure consistency in every bowl, learning from master chefs and replicating the perfect broth-to-noodle ratio. Meanwhile, in the U.S., Flippy,” the burger-flipping robot, has been adopted by fast-food chains to streamline kitchen operations.
Robotic kitchens are not just about novelty; they address real-world problems—labor shortages, food consistency, and operational efficiency. The global kitchen robotics market is expected to reach $9 billion by 2030, with increased adoption in commercial kitchens. As food delivery services grow exponentially, cloud kitchens and ghost restaurants are integrating AI-driven cooking systems, ensuring standardized taste profiles with minimal human intervention.
The automation wave isn’t replacing chefs—it’s reshaping their roles, allowing them to focus on creativity while machines handle the repetitive tasks.
A robot chef at Foodom in China, a fully automated restaurant, prepares several dishes simultaneously. Such culinary robots aim to maintain consistency and speed while cutting labor costs.
Cover Story
AI and the digital palate: The new sous-chef
If robots are handling the mechanics of cooking, AI is taking charge of the creative process. Platforms like IBM’s Chef Watson analyze flavor compounds, suggesting unexpected yet harmonious ingredient pairings. AI-powered nutritionists craft personalized meal plans based on dietary needs, allergies, and even genetic predispositions. By 2028, AI-driven meal planning and smart kitchen assistants are projected to reduce food waste by 30 percent, helping households optimize consumption patterns.
Beyond homes, AI is optimizing the food supply chain. Predictive analytics in restaurants and supermarkets reduce food waste by forecasting demand. AIintegrated refrigerators track what you consume and suggest recipes that maximize ingredients before they spoil.
In Tokyo, some supermarkets have even introduced dynamic pricing models, where AI discounts perishable items nearing their expiration, reducing food waste on a mass scale. The integration of AI in food waste management is projected to save the global food industry up to $150 billion annually.
Japan is actively shaping the future of smart kitchens, driven by demographic shifts such as a declining birthrate, an aging population, and the rise of singleperson households. Companies like Panasonic
Corporation are developing smart appliances tailored to these societal changes.
In the food service industry, labor shortages— including a lack of foreign workers—have accelerated the adoption of smart kitchens. Compact cooking robots from TechMagic Inc., a regular exhibitor at FOOMA JAPAN, are now deployed across all 545 direct outlets of Gyoza no Ohsho, a major Chinese restaurant chain.
Additionally, organizations like the Japan Readymade Meal Association are integrating cooking robots to address labor shortages and the growing demand for small-lot, multi-variety production.
At CES 2025 in Las Vegas, smart kitchens and food tech were among the key highlights, with AI taking center stage. In 2025, FOOMA JAPAN’s Startup Zone will feature over 30 companies—more than half focusing on AI-driven food tech, including 3D food printing and quantum computing applications for food manufacturing.
Beyond startups, FOOMA JAPAN will highlight cutting-edge AI-powered defect detection systems, collaborative kitchen robots, and innovations in cold chain logistics, aligning with trends like frozen sushi in high-end restaurants to reduce waste and enhance sustainability. Under the theme “Touch FOOMA, Taste the Future,” FOOMA JAPAN 2025 promises to be an immersive four-day event featuring groundbreaking food tech innovations.
Doosan Robotics’ Moodie, the first AI robot bartender, as seen at FOOMA JAPAN 2024
The sustainability equation: Smart kitchens for a greener future
Technology isn’t just making kitchens smarter—it’s making them more sustainable. Water-efficient dishwashers, energy-optimized cooking appliances, and AI-driven waste management systems are reducing the environmental footprint of food preparation. By 2030, energy-efficient kitchen appliances are expected to cut household energy consumption by 15%, saving billions in electricity costs globally.
But perhaps the most futuristic development is 3D-printed food.
Scientists have already demonstrated the ability to “print” edible meals using plant-based proteins and lab-grown meat. Personalized nutrition could soon mean that a 3D food printer tailors meals to your specific health requirements, calorie needs, or ethical food choices. The global 3D food printing market is expected to grow at a CAGR of 50 percent, reaching $1 billion by 2027.
Asia, in particular, is leading the charge in food sustainability. Singapore became the first country to approve lab-grown meat for commercial sale, paving the way for mainstream adoption. In urban centers across South Korea and China, hydroponic and vertical farming technologies are being integrated into smart kitchens, allowing consumers to grow herbs and vegetables indoors and cutting down on supply chain emissions.
Challenges and the road ahead
While the future of smart kitchens is promising, it’s not without hurdles. Cost remains a major barrier— fully automated kitchens are still expensive, limiting their adoption beyond high-end consumers and commercial kitchens. The average price of a fully integrated smart kitchen setup exceeds $20,000, putting it out of reach for many households. Infrastructure is another challenge; many older
buildings, particularly in Europe and Asia, lack the electrical capacity for a fully connected kitchen ecosystem.
Then, there’s the cultural factor. Food is deeply personal, often tied to tradition and heritage. While some embrace technological cooking, others resist the idea of robots preparing their meals. There’s also the data privacy concern—smart appliances collect vast amounts of information on user behavior, raising questions about security and surveillance in the kitchen.
Regulatory frameworks are slowly evolving to accommodate AI-driven food services. Beijing recently issued its first food business license to a multi-task cooking robot, a milestone that signals increasing governmental acceptance of kitchen automation. Yet, policy gaps still exist around food safety standards, liability, and ethical AI use in culinary applications.
The next course: What’s on the horizon?
Despite these challenges, the smart kitchen industry is set to grow exponentially. The global market for smart kitchen appliances is projected to triple by 2030, with Asia leading in adoption rates. By 2035, over 60 percent of urban households in developed economies are expected to have at least one AIintegrated kitchen appliance.
The ultimate goal isn’t to replace chefs or home cooks— it’s to augment human creativity with technology. Whether it’s a robot wok expertly executing a stir-fry or an AI nutritionist helping families plan healthier meals, smart kitchens are not just about convenience—they are about redefining the way we engage with food.
The kitchen, once a place of tradition, is now a stage for innovation. And in this evolving culinary landscape, one thing remains constant: good food will always be at the heart of it all.
A 3D-printed cheesecake created by Columbia University engineers, using edible “inks” like peanut butter and jam. 3D food printing showcases how future kitchens could produce customized foods with precision layering. Such technologies might one day enable personalized nutrition and on-demand meal fabrication.
AJINOMATRIX
Revolutionizing foodtech: How Ajinomatrix’s BioSphere is pioneering sustainable smart kitchens
Fresh produce at the touch of a button, smart kitchens that grow ingredients tailored to your preferences, and sustainable food production that minimizes waste—this is no longer a futuristic fantasy but an emerging reality. As food systems face increasing pressure from climate change, urbanization, and shifting consumer demands, Ajinomatrix is leading the charge in redefining how we produce and consume food.
At the heart of this transformation is BioSphere, an innovative closed-loop system that merges aquaponics, sensory optimization, and IoT technology to deliver sustainable and personalized food production. François Wayenberg, a leading voice in FoodTech and the visionary behind BioSphere, shares insights on how this system is shaping the future of smart kitchens and even holds promise for space exploration.
A closed-loop revolution in food production
“The BioSphere system is a holistic approach to food production, designed around three key components: aquaponics, smart greenhouses, and sensory optimization tools,” says Wayenberg. This regenerative model harnesses the natural symbiosis between fish and plants—where fish waste nourishes crops and plants filter the water for aquatic life. The proprietary sensory optimization tools, such as TasteTuner and RecipeAnalyzer, ensure that crops are “not only nutritionally rich but also tailored to meet specific sensory qualities.”
This approach mimics nature’s ecosystems, promoting self-sufficiency and sustainability in food production while requiring minimal external inputs.
Smart, modular, and accessible: A system for all
Ajinomatrix tackles the challenge of accessibility by making BioSphere highly modular and scalable. “The system is customizable to fit varying levels of complexity and space availability, making it suitable for both large-scale operations and compact urban setups,” Wayenberg explains. With intuitive IoT interfaces and real-time monitoring dashboards powered by AJX SensoryOS, BioSphere simplifies food production without requiring specialized knowledge. For organizations seeking to implement smart kitchens, it offers “straightforward plug-and-play solutions” with data-driven insights into plant health, nutrient cycles, and harvest optimization.
Consumer trends driving foodtech innovation
Consumer behaviors are shaping the evolution of food production systems. “We’re witnessing a growing consumer desire for self-sufficiency, environmental responsibility, and the convenience of home-grown food,” notes Wayenberg. This demand has led Ajinomatrix to prioritize compact, vertically integrated systems that maximize yield without compromising space efficiency. BioSphere’s ability to tailor produce based on individual dietary needs aligns with the trend of personalized nutrition.
IoT and the rise of smart kitchens
By incorporating cloud-connected sensors that monitor variables like light, temperature, humidity, and nutrient levels, BioSphere enables real-time environmental adjustments. “IoT integration is at the heart of the BioSphere system,” says Wayenberg. This aligns with the broader evolution of smart kitchens— where technology not only assists in food preparation but also actively manages food production. Imagine a kitchen where ingredients are grown, monitored, and optimized for taste and nutrition automatically— BioSphere brings this vision closer to reality.
From Earth to space: The future of food production
While BioSphere is already making strides in urban agriculture, its applications extend beyond Earth. “The BioSphere’s closed-loop approach minimizes waste, reduces reliance on external resources, and supports sustainable, high-yield food production,” explains Wayenberg. The system’s efficient use of resources makes it ideal for space habitats, where resource conservation is critical. However, spacebased food production presents challenges. “One of the primary challenges we face is the lack of gravity, which affects water flow and nutrient distribution in ways we don’t encounter on Earth,” he notes.
Ajinomatrix is expanding BioSphere’s capabilities with AI-driven predictive analytics. “Looking ahead, Ajinomatrix is working on expanding BioSphere’s capabilities to include AI-driven predictive analytics and real-time adaptability to environmental changes.” The goal is to develop advanced machine learning algorithms that anticipate plant needs and adjust growing conditions proactively. Additionally, a decentralized data-sharing platform is in development, allowing BioSphere users worldwide to contribute insights, fostering a global knowledge base that enhances efficiency and innovation in sustainable food production.
Smart kitchens and sustainability: A converging future
Sustainability is no longer an option but a necessity. “BioSphere and similar FoodTech systems will fundamentally shift how we think of food in our kitchens,” says Wayenberg. The next generation of smart kitchens won’t just prepare food—they will grow it, tailored to personal preferences and nutritional needs. By drastically reducing food miles and waste, BioSphere is paving the way for hyper-localized, sustainable food systems that redefine how we engage with our meals.
Ajinomatrix is committed to making sustainable food production available to all. “We understand that accessibility is key to widespread adoption,” says Wayenberg. Through modular components and strategic collaborations with NGOs and government bodies, the company aims to bring BioSphere technology to resource-limited regions. These efforts will contribute to food security and sustainable agriculture on a global scale.
FoodTech is evolving rapidly, and Ajinomatrix is at the forefront of this transformation. “The food technology space is evolving at a remarkable pace, and we’re excited to be part of a movement that’s shaping how we interact with our food on every level,” Wayenberg
affirms. With BioSphere, the future of food is not just about consumption but active participation—where individuals and communities grow their own highquality, personalized, and sustainable ingredients.
As smart kitchens and urban farming continue to integrate, Ajinomatrix invites everyone to join the movement toward a future where food technology enhances both sustainability and enjoyment in everyday life.
With insights from François Wayenberg
Wayenberg is the founder and CEO of Ajinomatrix, a company dedicated to digitizing the senses of taste and smell for the food industry. His career began with a brief tenure at a major Japanese trading company, where he focused on food research and development. Over the past two decades, Wayenberg has actively engaged in research on olfactory digitization, leading to several milestones and world-level awards. His work includes collaborations with NASA and renowned researchers across various fields.
An economist with a strong background in information technology, Wayenberg has authored 24 books since 2017, showcasing his versatility as a poet and cinematographer. He is also an inventor and serial entrepreneur with a successful track record. A graduate of the Founder Institute, he serves as an industrial collaborator at the AI lab of the University of Brussels’ Faculty of Polytechnics.
SANTAN
Innovation at the skies: Elevated airline dining at 35,000 feet
By Cath Isabedra
Airline food has long suffered from a bad reputation—bland, uninspired, and seen as a necessity rather than an experience. But under the leadership of Catherine Goh, CEO of Santan, that perception is shifting.
“Let’s be honest—airline food has a bad reputation, and we set out to change that,” says Goh. “My vision for Santan was to prove that inflight meals can be delicious, high-quality, and packed with authentic flavors.”
Santan has successfully elevated airline dining with signature dishes, café-standard coffee, and healthier options—all while maintaining affordability and sustainability. This shift aligns with industry trends, as research shows that 72 percent of travelers expect healthier and fresher meal options onboard (International Air Transport Association, 2023).
Challenging norms and redefining airline food
As one of the few female CEOs (and among the youngest!) in the airline food industry, Goh’s leadership is breaking barriers in a space historically dominated by men. With this month’s celebration of International Women’s Day, her success is a testament to how innovation and determination—not gender—define strong leadership.
“For me, age has nothing to do with leadership—it’s about vision, adaptability, and the drive to make a difference,” she explains.
Santan’s approach involves breaking outdated industry norms and using food innovation to provide high-quality meals that passengers enjoy. The transition from inflight dining to ground-based restaurant chains has further reinforced Santan’s reputation, making high-quality airline food a reality beyond air travel. With the airline catering industry valued at over $18.8 billion globally (Statista, 2023), this expansion is a strategic move to reach a wider audience.
By pushing the boundaries of what inflight meals can be, Goh is proving that leadership isn’t about fitting into old molds—it’s about reshaping the industry with bold ideas and an unwavering commitment to change.
Coffee innovation at 35,000 feet
One of Santan’s most groundbreaking innovations is the introduction of freeze-dried coffee capsules—an advancement many deemed impractical for airline service.
“We believe everyone deserves a good cup of coffee, even in the air!” says Goh. “The freezedried technology we use doesn’t require a coffee machine, which would be impossible to maintain on an aircraft.”
This innovation ensures consistency, simplifies operations, and keeps coffee accessible for travelers, proving that premium beverage offerings are achievable at 35,000 feet.
To maintain high standards, Santan incorporates smart kitchens and AI-driven food management systems into its operations.
“These innovations help us standardize processes, manage inventory, and predict demand, ensuring high-quality meals both in the air and on the ground,” Goh
explains.
AI-driven food demand forecasting is already reducing food waste by up to 35% across the industry (Food Industry Executive, 2023), demonstrating that technology plays a crucial role in modern airline catering.
Sustainability as a core mission
With airlines generating over 5.7 million tons of cabin waste annually (International Air Transport Association, 2023), sustainability has become an urgent priority. Santan is leading the charge with compostable packaging and AI-driven food waste management.
“A key initiative is our shift to compostable packaging—now, every cup, lid, and piece of cutlery onboard is made from PLA (Polylactic Acid),” Goh shares. “Unlike traditional plastics that can linger for centuries, PLA breaks down by over 90 percent in industrial composting.”
Beyond packaging, AI-powered demand planning helps optimize food resources, further reducing waste and ensuring a more responsible supply chain.
Santan’s innovative approach is resonating with customers, with 19.6 million units sold in FY2023. Surveys indicate that 68 percent of travelers are willing to pay more for meals made with fresh, locally sourced ingredients (Skift Research, 2023).
By offering a mix of authentic regional dishes and globally inspired meals, Santan delivers an experience that appeals to both local and international travelers.
Elevating local brands to a global scale
Santan’s commitment to supporting local businesses is evident through partnerships with brands like Zus Coffee and Tealive.
“We’re
passionate about uplifting local brands, and our collaborations go beyond just providing a platform or exposure,” says Goh. “Together, we create groundbreaking items that blend the best of local flavors with modern techniques.”
These partnerships allow both Santan and its collaborators to expand their customer base and introduce innovative food and beverage offerings.
Customer-driven innovation
At the heart of Santan’s success is its responsiveness to customer feedback.
“Customer
feedback is everything.
When customers share their thoughts, it’s because they care, and that’s something we deeply appreciate,”
says Goh. “Many of our products have been created or refined based on customer input.”
This approach ensures that Santan continuously evolves to meet passenger preferences and food trends.
The future of airline dining: Paving the way for smart kitchens in the skies
Santan is setting new benchmarks for airline food by prioritizing quality, sustainability, and customer experience. As inflight and on-ground dining trends continue to evolve, the focus on fresh ingredients, smart technology, and food innovation will shape the next chapter in airline catering. Santan’s success reflects a larger shift in the travel industry—one that values better, fresher, and more memorable dining experiences.
The science of soy: How this powerhouse protein is driving a food revolution
By Cath Isabedra
The future of food is being rewritten, and soy protein is at the heart of this transformation. Once viewed primarily as a meat substitute, soy has now evolved into a cornerstone of cutting-edge food innovation. It’s now shaping the way we think about nutrition, sustainability, and convenience. From high-performance functional foods to eco-friendly protein alternatives, soy protein is no longer just an option—it’s an industry disruptor.
In South Asia, particularly in India and South Korea, soy protein is fueling the rapid growth of plantbased food innovation. As consumers demand better nutrition without compromising on taste or sustainability, food manufacturers are leveraging soy’s unique properties to create next-generation products that fit seamlessly into modern lifestyles.
But what’s driving this shift, and where is soy protein headed next?
Soy as a benchmark
From what we’re seeing, soy protein is no longer just an alternative—it’s a driving force behind a new era of food technology. Leading food manufacturers are leveraging soy’s functional properties to develop plant-based products that go beyond simple meat replacements. From high-protein yogurts and fortified beverages to soy-based seafood alternatives, the food industry is pushing boundaries to create nutritious and sustainable options that meet consumer demand.
“The demand for soy protein in South Asia, especially in India and South Korea, is driven by a combination of health-consciousness and sustainability,” says Rachel Park, Marketing Manager at IFF, South Korea. With more consumers actively seeking plantbased foods, soy protein is becoming a foundational ingredient for food developers looking to enhance texture, taste, and nutrition in innovative products.
Soy protein’s complete amino acid profile continues to set it apart from other plant-based proteins. This nutritional advantage is fueling its inclusion in everything from high-protein bakery items to next-generation sports nutrition. “Soy protein’s smaller environmental footprint compared to
animal protein makes it an ideal choice for ecoconscious consumers, offering a blend of health and sustainability benefits,” Park explains.
But innovation doesn’t stop at nutrition. The latest advancements in soy protein processing are improving taste, texture, and functional properties, making it more appealing to consumers who have historically avoided soy due to past perceptions of grainy textures or beany flavors.
With plant-based eating on the rise, manufacturers are no longer limiting themselves to single protein sources. Hybrid formulations that combine soy with pea, chickpea, or fava bean proteins are becoming the next frontier. These blends improve the product sensory experience while also addressing allergen concerns, a key factor in consumer purchasing decisions.
“One of the most notable shifts is the increasing interest in alternative proteins like peas, which is gaining traction due to their perceived lower allergenicity and appeal to consumers seeking variety in plant-based options,” says Park. By integrating soy into multi-protein solutions, food manufacturers can cater to a broader audience while maintaining the superior nutritional benefits that soy offers.
Rachel Park
Marketing Manager at IFF, South Korea
Functional and fortified soy foods: The next big market
Soy protein is also making its way into functional and fortified foods, addressing growing consumer demand for products that do more than just satisfy hunger. “Besides the rise of personalized nutrition, functional and fortified foods will also help shape the future of plant-based nutrition in Asia,” Park notes. From soy-based immune-boosting drinks to high-protein, probiotic-enriched snacks, food brands are tapping into the intersection of health and convenience.
As sustainability concerns grow, there’s also a push for the localized production of soy ingredients. “The need for convenient, ready-toeat plant-based options will continue to grow, with new products designed for busy lifestyles, offering both nutrition and convenience,” Park adds.
Beyond sustainability, there’s also consumer demand. They want more transparency. Ingredient transparency and ethical sourcing
are playing a crucial role in soy protein’s market positioning. “Transparency in ingredient sourcing is becoming increasingly important for South Asian consumers, particularly as they grow more conscious of the environmental and ethical impact of their food choices,” Park states.
Brands that can verify sustainable sourcing, such as non-GMO soy, organic farming practices, and fair trade labor, are gaining a competitive edge. “Brands that can assure consumers of sustainable practices, such as reducing deforestation and improving soil health, will likely see a boost in consumer trust and preference,” Park emphasizes.
The verdict: Where does soy protein go from here?
Soy protein is at a pivotal moment. It has long been a leader in plant-based nutrition, but maintaining its dominance in the face of new plant proteins requires continuous innovation. “There’s significant potential for innovation within soy products. By enhancing flavors, addressing allergen concerns, and creating hybrid blends with other plant proteins, soy can remain highly relevant,” Park concludes.
With advancements in food science, hybrid protein blends, functional foods, and sustainable sourcing, soy protein is evolving beyond just an alternative— it’s becoming the backbone of modern plantbased food innovation. As food manufacturers push the boundaries of what’s possible, soy protein will continue to be a fundamental player in shaping the future of nutrition and sustainability.
SOLAR FOODS
Protein without farms: Can Solar Foods’ Solein redefine the future of food?
By Cath Isabedra
Solein, a protein-rich powder grown from CO 2 and electricity, offers a new “harvest” independent of traditional agriculture
Food production is at a crossroads. The demand for protein is surging, yet traditional agriculture— whether plant- or animal-based—is struggling to keep up without inflicting severe environmental damage. For decades, food production has been bound by nature’s constraints—land availability, climate conditions, and resource-intensive farming. But what if protein could be grown without farms, fields, or even soil?
Enter Solar Foods, a company attempting to rewrite the rules of food production with Solein, a novel protein source that doesn’t require farmland, livestock, or even crops. Instead, it is grown using carbon dioxide, water, and renewable electricity through a process called gas fermentation.
At a state-of-the-art facility in Finland, a golden microbial broth churns inside stainless steel tanks as hydrogen-oxidizing bacteria convert nothing but air, water, and electricity into edible protein. This isn’t science fiction – it’s the daily reality at Solar Foods’ Factory 01, where a novel protein called Solein is literally grown out of thin air.
At first glance, the idea of making food from air seems impossible. But Solein’s development is the result of years of research into microbial metabolism and fermentation technologies.
Juan Manuel Benitez-Garcia, Chief Commercial Officer at Solar Foods, explains, “Solein is produced via fermentation, similar to the production of yogurt, bread, or beer. However, in Solein’s production, the microbe is not fed with a sugar source; instead, it is fed with carbon dioxide from air, oxygen, and hydrogen from renewable energy-run hydrolysis, and the small amount of minerals it would consume from nature.”
In a world grappling with sustainability challenges, this revolutionary fermentation process offers a glimpse into the future of food production – one that food industry professionals are watching closely for its promise to transform how we source protein.
The scientific challenge: Finding the right microbe
This innovation has the potential to disrupt the global protein supply chain, but can it truly scale beyond niche applications?
Solein’s journey begins with a remarkable single-celled microbe selected from Finland’s natural biodiversity. Unlike yeast or algae used in other fermentations, this microbe doesn’t feed on sugars or sunlight – it feeds on gases. Solar Foods pumps carbon dioxide, hydrogen, and oxygen into bioreactors where the microbes live in a liquid nutrient solution. Powered by renewable electricity, water is split via electrolysis to produce hydrogen, which the microbes oxidize for energy while consuming CO2 to grow. Through this form of gas fermentation (also known as hydrogen fermentation), the microbes multiply rapidly, converting these basic inputs into biomass rich in protein. Instead of photosynthesis, Solein’s microbes rely on chemical energy – a process called chemosynthesis – to fuel their growth.
Inside the bioreactor, conditions like temperature, pH, and gas flow are carefully controlled to keep the microbes happy and productive. Enzymatic reactions inside these cells enable them to bind carbon into organic matter, essentially fermenting a broth of protein. Once the microbial culture is dense enough, a portion is harvested continuously: the thick, orangey broth is dried to produce a fine, yellow protein powder.
This powder – Solein – is the final product, consisting
of the whole cells (inactivated) and packed with nutrients. In fact, Solein is about 65–70 percent protein by dry weight, with the remainder being fibers, fats (including essential fatty acids), and micronutrients like iron and B-vitamins. The mild-tasting powder has been described as having subtle notes of umami, nuttiness, and creaminess, which means it can fortify foods without overpowering their flavor.
Hydrogen-oxidizing bacteria—used in Solein’s production—aren’t new. They have been studied for decades, but harnessing them for commercial-scale food production has been a significant scientific hurdle.
One of the most remarkable challenges Solar Foods overcame was finding and optimizing the ideal microbe for this process. The company drew inspiration from decades-old NASA research showing that certain bacteria can thrive on hydrogen gas. The team screened countless organisms from the Finnish environment to isolate a strain that was nutritionally robust, fast-growing, and safe. The microbe had to produce high-quality protein and grow as a single pure culture (not part of a mixed community) – a critical factor for regulatory approval and consistency. After much trial and error, they succeeded in cultivating a naturally occurring bacterium (not genetically modified) that met all these criteria.
Replicating the growth of this microbe at an industrial scale required scientists to master its metabolic needs. Hydrogen-oxidizing bacteria are finicky about gas concentrations and mixing – too little hydrogen or oxygen, and they won’t grow; too much, and you risk safety and waste. Solar Foods’ researchers had to design specific nutrient recipes (providing nitrogen, phosphorus, and other minerals the microbes need, akin to what plants get from soil) and fine-tune the gas delivery. They effectively domesticated a wild microbe to thrive under factory conditions.
This development phase was unprecedented.
“The greatest scientific challenge in the process was the biology: finding the suitable microbe and replicating its growth conditions of nature,” says Benitez-Garcia. Identifying an organism that could grow efficiently on hydrogen and CO2, produce a nutritionally rich biomass, and thrive in a controlled industrial setting was an enormous task. Unlike yeast or algae used in traditional fermentation, these microbes do not rely on sugar, requiring precise control of gas diffusion, pH, and temperature for optimal growth.
Breaking the agricultural dependency
Solar Foods’ process bypasses traditional agricultural inputs—land, water, fertilizers—making it far less resource-intensive.
Feature Story
“The production of Solein is independent of land use, large-scale water use, climate, or weather conditions. Producing Solein uses 100 times less water than plant protein production and 600 times less water than producing beef,” Benitez-Garcia points out.
Additionally, Solein production is 200 times more efficient than beef when it comes to land use and emits five times less CO2 than plant protein production.
But while these numbers are impressive, the key question remains: How does Solein compete with the cost and efficiency of existing plant-based proteins like soy or pea? Scaling up fermentation-based protein is a significant engineering challenge, and hydrogen fermentation is even more complex than other microbial systems.
Bioreactors need to precisely regulate gas flow and microbial growth, all while maintaining food-grade sterility at an industrial scale.
Scaling the bioreactor: The economics of hydrogen fermentation
While the scientific hurdles have largely been overcome, the real challenge is economic feasibility.
“Our production technology is gas fermentation, to be more precise hydrogen fermentation: we use gases (hydrogen and CO2) as the main raw materials in the fermentation process, instead of sugars and other ingredients produced by traditional agriculture,” explains Benitez-Garcia.
Unlike conventional fermentation that relies on widely available sugars, Solar Foods’ approach demands a controlled supply of hydrogen and CO2, which are not yet widely integrated into food production supply chains. While bioreactor technology has improved in pharmaceuticals and alternative proteins, scaling Solein to mass-market levels will require major infrastructure investments.
Solar Foods anticipates cost reductions through economies of scale, as Benitez-Garcia notes: “It’s all about the economics in scale: When we scale up our production, the price of the product will come down. The technology will remain the same, which means the environmental benefits of our technology will not change—on the contrary, the larger we scale the production, the bigger the impact will be.”
Regulatory barriers: Navigating the novel food landscape
Unlike plant-based or lab-grown meat, Solein falls into a category of novel foods that require rigorous regulatory approval before entering global markets.
“Every novel food or ingredient goes through official approval processes and tests by local authorities before it can be sold or used in a food product. This is a standard procedure and ensures that Solein is 100% safe for all consumers,” Benitez-Garcia explains.
Solar Foods received approval in Singapore in 2022 and self-affirmed GRAS status in the U.S. in 2024, but the European Union’s approval process is still ongoing and expected to conclude by 2026. Given that food regulation varies widely across markets, ensuring consistent approval across different jurisdictions remains a time-intensive challenge that could slow down market entry.
From lab to plate: Consumer acceptance and culinary adoption
For any novel food ingredient, especially one derived from microbes, consumer acceptance is a critical piece of the puzzle. Solar Foods has been careful in positioning Solein not as a futuristic lab experiment but as an extension of familiar fermentation traditions (after all, we have been eating foods made by microbes – bread, beer, yogurt – for millennia). The company often emphasizes that Solein’s production is akin to brewing or yogurt-making, just with a different “feedstock” for the microbes.
In marketing, they describe Solein in appetizing terms: a nutrient-rich protein flour that can “vanish” into your everyday meals without altering taste or texture. Because Solein is mild and odorless, food developers can incorporate it into recipes seamlessly – a key advantage when introducing it to consumers who might be skeptical of an “edible bacteria” concept.
To build public trust, Solar Foods has engaged chefs and food technologists to create prototype foods that showcase Solein’s versatility. In Singapore, a Michelin-starred restaurant’s chef team, led by Mirko Febbrile, developed a Solein-based chocolate gelato as the debut product once approval was obtained . The gelato gave consumers a familiar, delicious experience – ice cream – with the twist that it contained no dairy at all, only Solein as the protein source.
Benitez-Garcia is optimistic.
“Solein is meant to be used as an ingredient by the food industry. They develop the products for the consumers, and we help and support our customers in their product development work.”
Solein’s mild umami flavor and fine powder form allow it to be integrated into a variety of foods, from protein shakes to meat alternatives, without altering their taste or texture.
“With its mild, delicate umami flavor, it doesn’t alter the taste of the food or the product it is used in—meaning people can eat more sustainably, yet still continue eating foods they love, without having to sacrifice the tastes and flavors they are used to.”
Solein’s culinary flexibility is turning heads in product development circles. The bright yellow powder (its hue comes naturally from carotenoids in the cells) can enrich alternative dairy products like cheeses and yogurts, where it provides body and protein content similar to milk. It can also fortify plant-based meat analogues or even traditional foods like pasta and baked goods by replacing egg or soy ingredients.
He adds, “Solein is a very versatile ingredient, which can replace eggs or dairy like milk, cream, butter or cheese. Solein can be used as a building block for completely new products such as meat alternatives, protein bars or protein shakes, and it can also be used as a fortifier to increase the nutritional properties of a product. Many chefs and professionals have said that Solein is extremely versatile, and that the taste of Solein is very easy to work with as it is very mild and therefore foods can taste like anything. This is not usually the case with plant proteins.”
In other words, Solein can slide into nearly any food category that needs a boost of protein – from beverages and nutrition shakes to noodles or protein bars – all while being vegan, gluten-free, and soyfree.
Early collaborations hint at this potential: Japan’s food giant Ajinomoto has partnered with Solar Foods to develop products like protein-enhanced mooncakes and ice cream sandwiches featuring Solein . In New York, chef Greg Baxtrom incorporated Solein into dishes at his restaurant Olmsted during the U.S. launch, interpreting it in a multi-course menu to test how American diners react .
So far, the feedback has been encouraging. Consumers who try Solein-powered foods often report that if they weren’t told the protein came from microbes, they wouldn’t have noticed anything unusual – the foods taste as expected, which is exactly the point. For food industry professionals, this means Solein can be a drop-in ingredient that improves nutrition profiles (all nine essential amino acids, plus vitamins, in a highly digestible form ) without requiring a complete reformulation for flavor.
The biggest marketing challenge may simply be educating consumers that protein doesn’t have to come from a farm to be “natural.”
Solar Foods addresses this by storytelling around Solein’s natural origins (the microbe from Finnish soil) and the elegance of using fermentation to create food, a concept people accept in beer and yogurt. As more Solein-infused products roll out –from snack bars to alt-dairy ice creams – the novelty is slowly wearing off, and the narrative is shifting to how this ingredient can help solve pressing food sustainability issues.
Food security and personalized nutrition
The company often notes that Solein production could take place in deserts, arctic bases, or even space colonies . In fact, Solar Foods’ technology was validated in 2023 by NASA’s Deep Space Food Challenge, where the team won the international category for demonstrating how Solein could help feed astronauts on long missions.
In space, every resource must be looped – and the idea of using astronauts’ exhaled CO2 and spare hydrogen from water electrolysis to grow Solein while feeding the crew and recycling water is a gamechanger. This same resiliency has down-to-earth benefits: Solein production isn’t affected by droughts, floods, or pests, offering a stable year-round supply of protein. As climate change and population growth
strain traditional agriculture, such air-based farming could become an essential complement to our food systems, easing the pressure to clear more land or overfish oceans.
Another intriguing frontier is personalized nutrition. Because Solein is produced in a controlled process, there’s potential to tailor the end product’s nutritional profile or format to specific needs.
For example, Solar Foods could adjust the growth medium to enrich the microbes with certain minerals or vitamins, creating a protein ingredient customfortified for, say, iron or omega-3 content. The company has signaled interest in the health and performance nutrition market, where Solein’s amino acid completeness and added B12 (a rarity in plantbased foods) are attractive.
Imagine protein shakes or meal replacements for athletes that use Solein as a base – they would deliver high-quality protein with zero lactose, zero cholesterol, and a low environmental footprint to boot. Moreover, since Solein is produced as a powder, it could be easily incorporated into controlled diet plans or even 3D-printed foods in the future, allowing for innovation in how food is formulated for individuals.
For the food industry at large, Solar Foods’ success with Solein is compelling proof of concept that sustainable tech can create entirely new food categories. It invites professionals to rethink sourcing: instead of farm-to-fork, we might talk about lab-tofork or air-to-food supply chains.
The fact that Solein has now scaled from a lab prototype to a factory output of 160 tons/year in just a few years suggests that rapid growth is possible when innovation meets demand. Solar Foods is already blueprinting a larger Factory 02 to multiply production, aiming for tens of thousands of tons to begin truly competing with commodity proteins.
As volumes rise, costs are projected to drop. On a large scale, they expect Solein to be cost-competitive with common isolates like soy, pea, or even whey. That could herald a future where Solein or similar “fermentation proteins” become staples in the food industry, used in everything from baked goods to gourmet cuisine.
As Benitez-Garcia highlights:
“The production of Solein is completely disconnected from traditional agriculture. It is independent of land use, larger-scale water use, weather, and climate conditions, and Solein can be produced where food normally can’t be produced in: arctic locations, the desert, even space.”
But the bigger question remains: Will food companies, consumers, and policymakers embrace a protein that doesn’t come from plants or animals? If they do, Solein could mark the beginning of an entirely new era of food production—one where farms are no longer the only source of sustenance.
With insights from Juan Manuel BenitezGarcia, Chief Commercial Officer of Solar Foods.
Benitez-Garcia has extensive experience in various management positions in the fields of food technology, biotechnology, and health sciences, and he has led commercial teams and helped grow business areas within alternative proteins, specialty ingredients, enzymes, and various dietary supplements.
Words by Sherman Ho, Chief Scientific and Technology Officer at ProfilePrint Ph.D, MBA, PMP
Industry challenges in market pressures
Today’s traders and food manufacturers face mounting pressures from multiple directions. Supply chain vulnerabilities, from natural disasters to geopolitical tensions, directly impact production continuity and costs. Key ingredients, like coffee, cocoa, and dairy, have seen dramatic price increases while inflation continues to drive up operational costs. New regulations like the European Deforestation Regulation (EUDR) add further compliance considerations. These challenges demand more resilient operations and innovative approaches to cost management.
The need for innovation
Traditional quality assessment methods are becoming bottlenecks in modern operations. Conventional evaluation techniques, like cupping in the coffee sector, are often slow and labour-intensive.
Additionally, the subjective nature of manual sensory evaluations, which lack objective data, can result in inconsistencies and errors. While lab testing and analytical tools offer precision, they tend to be costly and resource-heavy, and their data often fails to capture the subjective nuances essential for driving effective business strategies.
Improved food quality assessment processes are essential for navigating these challenging times. A system that facilitates swift quality assessment, along with data-driven insights, enables food companies to make well-informed choices about sourcing and ingredient blending, ultimately leading to cost reduction and better resource usage.
Based in Singapore with a global footprint, ProfilePrint, an Identity-as-a-Service (IDaaS) technology company, is modernising the food industry’s approach to ingredient analysis using its patented digital fingerprint technology. Combining a sensor-based analyser and a cloud-based artificial intelligence (AI) platform, ProfilePrint captures unique digital fingerprints of ingredients, unlocking a wealth of data that transcends traditional quality assessments.
This versatile information, processed through ProfilePrint’s AI-driven platform, enables a multitude of applications within the food industry, from aligning quality standards between diverse stakeholders and efficiently sourcing alternatives to rapidly predicting quality in food quality control and streamlining product development. In an increasingly complex environment, ProfilePrint aims to empower food businesses to make informed decisions and maintain competitiveness in a dynamic market.
ProfilePrint’s latest breakthrough: “Fingerprints” to “Palmprints”
ProfilePrint’s sensor-based analyser employs NIR spectroscopy, a technique well-established within the food industry. However, its unique integration of spectroscopy with easy-to-use AI tools on its Ingredient Quality Platform provides a distinct advantage, facilitating a more comprehensive analysis of food ingredients that can be used by anyone regardless of technical abilities.
ProfilePrint’s fifth-generation analyser, “Orca”, represents a breakthrough for the food industry. By extending its wavelength range to 1700nm, twice that of its predecessor, Orca captures significantly more data, moving from “fingerprints” to “palmprints.” This richer dataset empowers ProfilePrint’s AI to provide deeper analysis and opens the door for evaluating complex food ingredients, including roasted coffee, modified starches, non-dairy creamers, and others.
In a demonstration of Orca’s analytical power, ProfilePrint quantified the Arabica percentage in roasted and ground coffee blends. The NIR-II wavelength range (1100-1700nm) proved superior to the previous VISNIR range (400-1100nm), yielding an AI model with less than five percent mean absolute error.
Furthermore, the model exhibited robust performance across a diverse dataset of roasted Arabica and Robusta coffees, encompassing various origins and processing methods. While this study compared NIR-II and VISNIR, Orca’s true strength lies in its versatility. It can “mix and match” wavelengths across its broad range to optimise models tailored to specific applications.
ProfilePrint’s Version 5.0 Analyser, “Orca”, and AI platform
Orca has demonstrated its potential in enhancing food quality assessment, offering substantial gains in speed and efficiency. A prime example is its successful application in analysing commercial ketchup.
Orca can rapidly and non-destructively scan ketchup samples, generating data used to build predictive models for key quality parameters. These models can predict characteristics such as carbohydrate content, consistency (viscosity), and shelf life (days to expiry).
Furthermore, Orca’s measurements have proven more consistent than traditional manual methods, such as using consistometers for rheological measurements. Such consistency, combined with its ability to analyse multiple parameters simultaneously, positions Orca for broader applications beyond standard quality control.
The speed of analysis is also remarkable: each scan takes only 10 seconds, and with AI-powered predictions, a complete sample analysis takes just a few minutes. This allows for substantial time saving when used as a rapid screening tool compared to traditional, often laborious, quality assessment procedures.
Future development plans include expanding Orca’s analytical capabilities to encompass complex food ingredients like sauces, as well as specialised food and nutraceutical ingredients such as gelatin and collagen.
Orca’s application on roasted and ground coffee beans
Orca’s potential ingredient applications
Enhancing manufacturing efficiency and cost control
ProfilePrint’s technology represents a significant advancement in food quality assessment, offering comprehensive benefits across the entire supply chain. The solution streamlines quality control processes by providing rapid, objective analysis that complements traditional evaluation methods. Instead of relying solely on time-consuming manual evaluations by sensory panels, ProfilePrint acts as a rapid screening tool, significantly boosting productivity.
By leveraging AI-powered models, ProfilePrint provides deeper insights into key ingredient quality parameters. The process is simple: operators use ProfilePrint’s analysers to scan ingredients and generate predictions. This method is quick, minimally disruptive to the sample, and easy to execute within minutes.
While ProfilePrint provides valuable data and predictions, human expertise remains crucial. Food quality controllers retain final decision-making power and can focus their attention on ingredients requiring further investigation beyond the AI’s initial assessment.
Besides the immediate benefits of quality assessment, ProfilePrint’s AI capabilities support organisations’ sourcing strategies, which is particularly crucial in today’s volatile global supply chain.
During supply chain disruptions or price volatility, the solution can quickly evaluate and recommend alternative ingredients, providing objective data to support sourcing decisions. This allows buyers to explore alternative, lower-cost ingredient sources.
Furthermore, ProfilePrint’s solutions accelerate blend development for single-ingredient products by providing AI-powered blend recommendations. Leveraging the unique digital fingerprint of each ingredient, the system analyzes existing inventory and costs to suggest optimal blends that match a desired target. This significantly reduces product development time and enables experts to quickly identify and utilise substitute components, mitigating supply chain disruptions and maximising value.
An operator scans rice samples with Orca, assessing their quality through the ProfilePrint Platform
Shaping the future of food quality assessment to buy, manufacture, and sell better
ProfilePrint’s technology marks a fundamental shift in how the food industry approaches quality control, sourcing, and even product development. By providing objective, data-driven insights, the technology enables organisations to make more informed decisions while improving operational efficiency. Its ability to deliver rapid, accurate analysis while reducing costs positions it as a crucial tool for organisations navigating today’s challenging market environment.
The technology’s impact extends beyond individual organisations to enhance efficiency across the entire supply chain. By establishing a common, quantitative language for quality assessment, ProfilePrint facilitates clearer communication between buyers and sellers. Suppliers can definitively
demonstrate their products’ quality characteristics, while buyers can quickly verify these claims, leading to more efficient transactions and stronger business relationships.
As the food industry evolves, ProfilePrint’s commitment to innovation ensures its technology will continue to address emerging challenges. The recent introduction of the Orca analyser, with its extended wavelength capabilities, demonstrates this commitment to advancing quality assessment technology. These ongoing developments promise to deliver even greater value to organisations throughout the food supply chain, supporting their efforts to maintain quality while optimising operations in an increasingly complex market environment.
Results of green coffee bean blend recommendations generated using the ProfilePrint Platform
INTERNATIONAL WOMEN’S MONTH
Empowering women in food and beverage: Shaping a more inclusive future
By Cath Isabedra
As we celebrate International Women’s Month, we honor the women who are driving change, breaking barriers, and shaping the future of the food and beverage industry. These leaders and innovators are not only making a difference in their respective fields but are also paving the way for future generations of women to thrive.
Radwa
Elsabbagh: Blending
science and creativity in food innovation
At just 24, Radwa Elsabbagh is already making her mark as an RD&A Technologist for the Kerry Group, based in Dubai. Originally from Cairo, Egypt, she studied chemical engineering at Monash University in Malaysia before joining Kerry as a fresh graduate. For Radwa, food innovation is the perfect fusion of her passions—science and creativity.
“Working in food innovation is the perfect combination of two of my passions, food and science. As a student studying chemical engineering, I knew I wanted to work in the food industry. I love that when working with food, there’s a lot of creativity involved, and there are no limits to the different ideas and flavors that can be created in the lab.”
Working in the Middle East as a young woman in a technical and customer-facing role has presented challenges, from overcoming initial doubts about her competence to earning the trust of clients who often prefer speaking with more senior male colleagues.
“With a technical role like mine, there’s a tendency for customers to prefer speaking to a more senior male colleague, and there are times when I sense I am not taken seriously. As I continue learning and growing in my career, I hope to build the confidence to face these kinds of challenges.”
Radwa is also committed to sustainability and consumer health, making incremental but meaningful changes in beverage product development.
“Not every product is solely focused on health or sustainability, but in my role, there are small changes we can do to provide better options for consumers. For example, we always work on finding sugar reduction solutions as it is a big challenge for the beverage industry, and it provides a healthier product for the consumer.”
She believes that “the best way to break certain mindsets towards women is to simply start with myself, by always speaking out and making my voice heard whenever I can.”
Angela Lu: Leading with purpose and fostering inclusivity
As President and General Manager of SIG AsiaPacific South, Angela Lu exemplifies leadership in the packaging industry. Though she never actively pursued leadership roles, her passion for creating meaningful impact and caring for people naturally led her to the top.
“I didn’t pursue leadership; however, I assumed leadership roles very often from young, probably because of my passion for creating meaningful impact and caring about the people working together around me.”
With over a decade of leadership experience across Switzerland, China, Australia, Thailand, and Singapore,
she has witnessed firsthand how diversity drives innovation.
“Women bring unique perspectives that challenge the status quo and develop creative solutions, caring for people and fostering collaboration. When we empower women at all levels, we unlock creativity, improve decision-making, and build stronger organizations.”
Angela believes empowering women is not just about fairness—it’s a business imperative. She encourages aspiring women leaders to trust their abilities, embrace challenges as opportunities for growth, and build strong networks of mentors and allies.
“To women aspiring to lead in this industry, my advice is simple: trust your abilities and embrace challenges as opportunities for growth. The landscape is changing, and leadership today isn’t just about expertise—it’s about adaptability, vision, and the courage to make a difference. Surround yourself with mentors and allies who will challenge and elevate you.”
Joan O’Shea: Championing food safety and gender equality from farm to fork
Joan O’Shea, Senior Vice President and Global Head for Quality & Food Safety at ofi, began her career in a factory as a lab supervisor, where she saw how lapses in quality affected entire supply chains.
“Starting as a lab supervisor, I saw how lapses in quality could ripple from farms to families. When I started my career in quality and food safety, the teams making critical decisions lacked diversity. Women, though skilled and playing multiple roles across the supply chain, were often underrepresented in technical and leadership roles.”
factory management meetings, battling assumptions that technical roles were ‘male domains.’ Moving across the globe to Asia also posed an added challenge, where progress demanded cultural agility and nuance.”
Her journey has been shaped by resilience, mentorship, and a commitment to driving change. Today, she leads a global team dedicated to strengthening food safety systems while also advocating for women’s inclusion across the supply chain.
“Food safety thrives on driving change, vigilance, and understanding of consumer needs. Like gender equality, there is also a need for collective action, partnerships, and intentional interventions every step of the way.”
In her early years, she was often the only woman in factory management meetings, challenging gender norms in an industry where leadership and technical roles were predominantly male.
“Early in my career, I was frequently the only woman in
She actively supports programs that empower female farmers in Indonesia, Vietnam, and beyond, helping them gain technical skills, leadership opportunities, and economic independence.
“In 2023 alone, over 900 women participated in training sessions to learn technical skills and land-management practices, gaining confidence to become a decision-maker and leader on the farm. These efforts may seem small to some but have an overall positive ripple effect across the community and broader supply chain.”
Carrie-Ann Lee: Driving innovation and consumer-centric solutions in flavor science
Carrie-Ann Lee is the Director, Flavours Business Lead, APeC at ADM, where she oversees the strategy and growth of flavor solutions for the region. With over 15 years of experience in the food and beverage industry, she has built strong expertise in commercial leadership and marketing, helping brands develop products that meet evolving consumer needs.
“I’ve always been fascinated by how food connects people and shapes experiences. What drew me to this
field was the opportunity to combine science, innovation, and creativity to make a real difference in how we eat and drink. The ever-changing nature of the industry, driven by new technologies and shifting consumer expectations, keeps it both challenging and exciting.”
Carrie-Ann has navigated challenges that many women in leadership face, particularly balancing career growth with family responsibilities.
“Across industries, gender biases can influence career progression, particularly during childbearing years, when many women balance professional growth with family responsibilities. While there is still work to be done, I have seen progress in fostering a more inclusive workplace.”
Celebrating women driving change
The stories of Radwa, Angela, Joan, and Carrie-Ann reflect the resilience, passion, and leadership of women in food and beverage. Whether through innovation, corporate leadership, or grassroots initiatives, these women are making an impact, not only in their organizations but also in the lives of consumers and communities worldwide.
As we celebrate International Women’s Month, let’s continue to champion gender equality, support women in leadership, and foster environments where diverse perspectives lead to meaningful change. When women are empowered, entire industries—and the world—move forward.
EVENT CALENDAR
CHINAPLAS
APRIL 15 - 18, 2025
SHENZHEN WORLD EXHIBITION & CONVENTION CENTER, CHINA
FOOD AND BEVERAGE INNOVATION FORUM (FBIF)
MAY 8 - 10, 2025
NATIONAL EXHIBITION AND CONVENTION CENTER (SHANGHAI), CHINA
MAY 8 - MAY 10
BANGKOK, THAILAND LABELEXPO SOUTHEAST ASIA 2025
FOOMA JAPAN
JUNE 10 - 13, 2025
TOKYO BIG SIGHT, TOKYO, JAPAN
FOOMA JAPAN PROPAK CHINA 2025
JUNE 24-26, 2025
NATIONAL EXHIBITION AND CONVENTION CENTER (SHANGHAI), CHINA
AUGUST 20 - 22, 2025
ANUGA FOODTEC INDIA ANUGA FOODTEC INDIA
ASEAN FOOD & BEVERAGE EXHIBITION 2025 SEPTEMBER 2-4, 2025
IMPACT EXHIBITION CENTRE BANGKOK, THAILAND
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