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Cover Story: Who certifies the certifiers? Ensuring integrity in the certification
Story: The hidden fragility of food safety — and the urgency to reinvent the system
Feature Story: Strengthening the safety net: How Singapore is redefining food safety for a climatechanged world
Feature Story: How do governments (and citizens) benefit from organic food regulations
Feature Story: X-ray Inspection in high-speed canning applications: Enhancing safety, quality, and compliance
Feature Story: Smelling the future: How insect-inspired tech is redefining food safety and ripeness detection
Feature Story: Clearing the bottlenecks: What it will take to scale cellular agriculture in Asia
Feature Story: Passing the baton: Safeguarding microbial safety across the food chain
Feature Story: Building safer food systems: The role of risk-based hygienic design
Event Spotlight: Korea positions itself as Asia’s logistics innovation powerhouse at ICPI WEEK 2025
Feature Story: Driving global food transparency: How Ireland is using traceability to advance
Texturized fresh spirulina gains EFSA greenlight as a non-novel ingredient, opening the door to seafood analog commercialization
Spirulina innovator SimpliiGood by AlgaeCore Technologies, Ltd., is advancing to commercial production of its 100% plant-based smoked salmon analog composed of highly nutritious spirulina microalgae.
Backed by US$4M in new funding, fresh EU regulatory clearance, and with pilots underway in Europe and Israel, the company is now bringing one of the most sustainable proteins to the mainstream market— reimagined as the world’s favorite fish.
From pilot to full production
With the launch of its full-scale industrial manufacturing line, the company has transitioned to commercial output of its texturized fresh spirulina, branded Simplii Texture. This enables the company to ramp up production of its breakthrough ingredient to hundreds of tons per year, allowing it to confidently meet an anticipated wave of demand for its novel smoked salmon analog.
AlgaeCore began as a cultivator and enricher of fresh, high-value food- and supplement-grade spirulina for B2B and B2C product makers, food service, and retailers. The company expanded into the food-tech arena, giving its raw material an added role as a texturizer. Its proprietary platform can transform fresh spirulina into a range of fish alternatives that are naturally rich in protein, sustainable, and boast an excellent nutritional profile.
“No complex and expensive equipment, such as 3D printers or extrusion equipment are required to craft our texturized protein,” explains Baruch Dach, CTO and co-founder of AlgaeCore. “Our fresh, undried spirulina and a few natural ingredients are combined and passed through a machine that resembles a pasta roller to produce our spirulina-based smoked salmon in a simple process.”
AlgaeCore’s state-of-the-art commercial facility is already primed to produce dozens of tons of texturized spirulina over the next few months. Each 1kg of Simplii Texture can be transformed into 3-4kg of its plantbased, clean-label smoked salmon delicacy.
At the heart of AlgaeCore’s innovation are dual IPprotected technologies that enable the creation of its salmon analog. The first is a decolorization tech that separates the green chlorophyll component from the spirulina. Rich in antioxidants and micronutrients, this high-value sidestream is redirected into supplements or as a natural food colorant. The salmon replica’s pale pink hue is expressed through the remaining carotenoid pigment naturally present in spirulina.
SimpliiGood’s second texturizing technology consolidates the remaining mass into a highmoisture texturized vegetable protein. The result is a silky, yet fibrous structure of the analog presenting the same natural glossy finish as smoked salmon. The finished product offers consumers the same sensory experience of biting into real smoked salmon, with full nutrition plus a welcome, spirulina boost.
The salmon-like creation offers a concentrated natural source of whole protein (up to 70%) and nutrients, including iron and beta-carotene. The spirulina content can be tailored to meet the client’s preferences, comprising anywhere from 40% to 100% of the end product. Other ingredients include rice flour, tapioca, oil, and spices.
AlgaeCore’s solution can seamlessly plug into even the most traditional production lines. This makes it easy for food manufacturers to branch into alternative protein production or to reformulate existing product lines with a nutritious spirulina upgrade. Simplii Texture is also appealing to fish product manufacturers seeking opportunities to diversify into plant-based
alternatives. There is currently a global drive to ease the mounting strain on marine populations due to overfishing.
“With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analog is ready for commercial roll-out,” states Lior Shalev, AlgaeCore CEO and co-founder. “Our creation embodies the same look, mouthfeel, and great flavor as real salmon. It is already receiving outstanding reviews and traction, demonstrating genuine market share potential. Simplii Texture has gained regulatory approval in Europe as a non-novel ingredient and completed the pilot phase. Production is up to scale the ingredient is currently in the process of securing US-FDA approval.”
Simplii Texture is currently in pilot trials with a number of food manufacturers in Germany, Italy, Switzerland, Holland, and Israel. The company projects the first spirulina smoked salmon creations under private label brands will hit the retail shelves within the next six months.
Powered by natural sunlight, AlgaeCore cultivates its spirulina in ponds housed in greenhouses situated in the southern desert region of Israel. More than 98% of the water used in the process is recycled. Spirulina also thrives on carbon, rendering it one of the most climate-friendly crops. It grows rapidly and in abundance, with a harvest every 24 hours.
In 2023, AlgaeCore partnered with the Haifa Group to optimize its ready-to-use nutrient mixtures for commercial spirulina cultivation. This collaboration is proving to be instrumental in reducing spirulina costs and fortifying AlgaeCore’s supply chain. The start-up has raised more than US$19M in seed funds, with key investment coming from NFX, plus a recent US$4M innovation grant from the Israel Innovation Authority.
Kemin Food Technologies - North America announces issuance of new U.S. patent for the first brine injection without phosphates and low/no salt
Proteus® delivers greater yield without sacrificing
quality or taste for consumer-pleasing food products with marketable label claims
Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, announced the issuance of a new patent granted by the United States Patent and Trademark Office (USPTO) for a brine containing proteins that is free of salt and phosphates. This is marketed under Kemin’s Proteus® line of products. The USPTO issued U.S Patent No. 12,245,618 B2, entitled “Brine Without Phosphates and Either No Salt or Low Salt” on March 11, 2025.
“We are thrilled that Kemin’s proprietary yield technology, incorporated into its Proteus product offerings, has been recognized by the USPTO,” said Bill Fielding, Business Director, Kemin Food Technologies – North America. “At Kemin, we are ‘compelled by curiosity’ to solve the most pressing food industry challenges—including how manufacturers can deliver clean label ingredient solutions to demanding consumers without sacrificing yield or functionality. Proteus products are a great example of how Kemin’s scientific expertise and understanding of market needs come together for a comprehensive solution with real benefits.”
Brines and marinades are commonly injected or otherwise introduced into food products, including beef, pork, poultry, fish, and plant-based protein products, to retain the moisture level and enhance the flavor of the food product after completion of cooking or other food preparation. Such brines and marinades often require salt and phosphates in order for the brine to be retained within the food product.
Proteus clean label functional proteins expand the protein structure of muscle meat to expose natural water or protein binding sights previously inaccessible. This allows meat and poultry products to retain more moisture without using salt and chemical additives, such as phosphates, which consumers avoid in their food purchases. Proteus products help boost manufacturers’ bottom line with increased yields and extended hold times while delivering a product with improved bite, natural texture, and desirable label claims to attract consumers.
“The patent recognizes the truly impressive results Proteus products can deliver with this unique technology,” continued Fielding. “Testing shows nearly 25 percent improved yield to green, five percent or greater increase in throughput, and reduced raw material costs by $0.05 - $0.10 per pound. Combine this with superior taste and texture with an appealing label, and it’s a great option for manufacturers looking for a competitive edge in an economically challenging market.”
Mondi’s Containerboard portfolio ready to meet the rising demand for sustainable, high-performance packaging
• Mondi’s comprehensive containerboard portfolio offers a wide range of paper grades, from fully recycled to 100% virgin fibre, providing sustainable, high-performance packaging solutions for various applications.
• Current investments, including a paper machine at Duino in Italy, help to meet growing customer demands with reliable, forward-thinking packaging solutions.
Mondi’s ProVantage containerboard paper grades range, available in both brown and white, ensures that businesses can meet the growing demand for sustainable packaging without compromising on performance. From fully recycled to 100% fresh fibre, the containerboard papers provide a strong foundation for corrugated packaging and are also well-suited for applications like honeycomb structures and fibre drums.
Fit-for-purpose solutions for every packaging need
Mondi’s ProVantage paper range meets the packaging needs of applications in e-commerce, fresh fruit & vegetable, and heavy-duty applications, offering a variety of paper grades that balance strength, sustainability, and printability. The portfolio includes:
• Appearance grades for premium printability and standout branding
• Kraft grades for superior strength and protection
• Recycled grades that deliver a sustainable edge
• Semi-Chem grades for moisture resistance and durability, ideal for long-distance transportation
“As sustainability expectations rise, businesses need packaging that protects their products while reducing environmental impact,” says Remy Eecke, Senior Value Chain and Sustainability Manager at Mondi Containerboard. “Our containerboard papers are 100% recyclable and made from 100% sustainably sourced raw materials, giving brands the edge they need in a competitive, eco-conscious marketplace.”
Mondi has been at the forefront of papermaking innovation for over 100 years, continually investing in technology to provide reliable solutions. Recent advancements include the paper machine at the Ružomberok mill in Slovakia, which launched the ProVantage SmartKraft White paper grade in 2021. This Kraft Top White grade combines fresh and recycled fibres, offering both strength and printability for brands looking to make an impact.
Once fully ramped up, the machine at Mondi Duino will produce 420,000 tonnes of high-quality recycled containerboard annually, increasing Mondi’s integration and enhancing security of supply for customers.
Enhancing efficiency with expert support and digital solutions
Reliable supply and consistent quality keep operations running smoothly, but expert support can elevate efficiency even further. Mondi provides customers with expert support and digital tools designed to optimise production efficiency and reduce waste. The Orange Board technical sales service helps customers maximise board performance, troubleshoot production challenges, and enhance output, all while minimising waste.
Efficiency doesn’t stop at materials – it extends to how you manage your supply chain. The myMondi
platform supports businesses by simplifying procurement, tracking deliveries, and providing valuable insights into material selection, helping companies make data-driven decisions to improve their supply chain management.
A long-term partner for success in a changing market environment
With a diverse portfolio, a secure supply chain, and over a century of expertise, Mondi Containerboard is the trusted partner businesses need to navigate evolving market demands. By combining sustainability, innovation, and expert support, Mondi is helping companies across various industries, such as e-commerce, fresh produce, and heavyduty applications, optimise production, reduce environmental impact, and meet the growing demand for sustainable packaging solutions.
Suntory Global Spirits appoints industry veteran Bruce Song to lead new Asia Pacific Commercial Excellence Team
Suntory Global Spirits, a world leader in premium spirits, has announced the appointment of Bruce Song as Vice President, Commercial Excellence for Asia Pacific (APAC). Based in South Korea, Song will oversee the newly established Commercial Excellence team in APAC, with a focus on enhancing consumer engagement and accelerating business growth across seven markets – Oceania, China, Taiwan, South Korea, Singapore, Thailand, and Vietnam.
The Commercial Excellence function will collaborate with local commercial and marketing teams to drive strategic growth, working closely with counterparts in North America and Europe to execute against a globally aligned strategy grounded in data and insights.
“The establishment of our Commercial Excellence team in APAC is a critical step to strengthening our regional capabilities and accelerating growth,” said Masato Hayashi, President, APAC and Global Commercial Excellence, Suntory Global Spirits.
“Bruce’s experience, strategic mindset and peoplefirst leadership will help strengthen our ability to build iconic premium brands and consistently create incredible experiences for customers across the region.”
A results-driven leader with over 25 years of global
experience across commercial, marketing, and management roles, Song brings strategic foresight and a collaborative leadership style to the team.
“We want Suntory Global Spirits to be the Most Admired premium commercial organisation, and the preferred spirits partner for our customers,” said Song. “The Commercial Excellence agenda is essential to reaching this ambition and delivering sustainable growth – providing a shared set of global standards, as well as the tools, insight, and commercial capabilities we need to support executional excellence and best-in-class customer engagement across our key markets.
“We have a great opportunity in APAC to tailor our approach, while ensuring consumers experience our brands with the consistent quality and craftsmanship they expect.”
Song joined Suntory Global Spirits in 2017 as Managing Director of Korea, establishing the Korea route to market and business entity. More recently, he served as Managing Director of Emerging Asia, leading a team of more than 200 across Korea, Taiwan, and Southeast Asia.
Song will report to Hayashi and serve on the APAC and Global Commercial Excellence leadership teams.
• Seafrigo opens two offices in Santiago to support growth
• Growing range of exports by air demand specialist services from Seafrigo
• Cool-chain expertise sees increased demand from Chilean growers to support international production demands
Seafrigo has announced its expansion into Chile with the opening of two new offices in the country: an operational hub at Santiago Airport and a commercial office in Las Condes, northeast of the city. This strategic move strengthens Seafrigo’s commitment to providing exceptional cool-chain food logistics services across Latin America.
Perishables play a vital role in Chile’s economy, ranking second only to mining. The country is a major year-round producer of high-value fruits and vegetables, with key air exports including cranberries, white grapes, Agen prunes, peaches, Fuji apples, golden kiwis, kumquats, figs, and custard apples. Additionally, seafood and fish are crucial exports, further emphasizing the need for specialized logistics solutions.
The company currently handles a diverse range of Chilean exports by air, including cherries to Asia, custard apples and salmon to the USA, swordfish and flowers to Europe, and seeds to Australia. Seafrigo is dedicated to maintaining the highest food safety standards, ensuring perishables remain fresh and properly stored in chilled, frozen, or ambient conditions throughout the supply chain.
While the majority of shipments currently involve exports, Seafrigo is also seeing a steady rise in imports, including cheese, wine, and chocolate from both France and the USA.
Leading the new Chilean operations is Denis Hidalgo, an industry veteran with 22 years of experience in air and ocean logistics. Under his leadership, Seafrigo will offer customers a comprehensive range of services, including documentation support, logistical expertise, airport repacking and packaging services, and inland trucking.
“We are thrilled to expand Seafrigo’s footprint to Chile, a country with a thriving perishables sector,” says Denis Hidalgo, Country Head of Seafrigo Chile. “Seafrigo is a market leader in chilled food logistics, and our expertise across the cool chain sector enables us to deliver multi-modal tailored solutions to customers in all areas of temperature-controlled food.”
Seafrigo already has ambitious expansion plans and is exploring opportunities in Peru, another country with significant year-round perishables exports.
Chile is the world’s leading exporter of cherries, and Seafrigo ranked second in the IATA rankings during the Chilean cherry season, underscoring the company’s strong presence in the industry.
A Swiss Italian team has created RoboCake, a robotic wedding cake that showcases the advances in robotic food research. The project was unveiled yesterday at the Expo 2025 Osaka.
RoboCake is ready. This edible robotic cake is the result of a collaboration between researchers from EPFL (the Swiss Federal Institute of Technology in Lausanne), the Istituto Italiano di Tecnologia (IITItalian Institute of Technology), and pastry chefs and food scientists from EHL, Hospitality and Business education group, in Lausanne. It takes the form of a robotic wedding cake, decorated with two gummy robotic bears and edible dark chocolate batteries that power the candles. The project was unveiled yesterday at the Swiss Pavilion of the Expo 2025 Osaka through captivating video and images.
The idea of creating edible robots or foods that behave like robots may seem weird, but it is a real challenge that the scientific community is tackling. An international research group is working on this as part of the RoboFood project. Funded by the EU and coordinated by EPFL, it aims to develop a new generation of edible robots and intelligent food.
“Robotics and food are two separate worlds,” says Dario Floreano, head of the Laboratory of Intelligent Systems (LIS) at EPFL and coordinator of the RoboFood project. “However, merging them offers many advantages, particularly in terms of limiting electronic waste and food waste.” Other applications in the fields of emergency nutrition and health are being considered by scientists. “Edible robots could be used to deliver food to endangered areas, to deliver medicines in innovative ways to people who have difficulty swallowing or to animals, or even to monitor food and its freshness using sensors that can be eaten.”
Creating edible robots also offers brand new culinary experiences. The RoboCake is an innovative way of illustrating the progress made by the RoboFood project.
The RoboCake features two completely edible robotic teddy bears, created by the LIS at EPFL. “They are made from gelatin, syrup and colorants,” explains Bokeon Kwak, a researcher at LIS. “They are animated by an internal pneumatic system: when air
is injected through dedicated pathways, their heads and arms move.”
These dancing bears, which taste like soft, sweet pomegranate gummies, are not the only special features of the cake. IIT researchers, coordinated by Mario Caironi, have developed the first edible rechargeable battery, made of vitamin B2, quercetin, activated carbon, and chocolate, for the gourmet touch. “These batteries, safe for consumption, can be used to light the LED candles on the cake,” explains Valerio Galli, a PhD student at IIT. “The first flavor you get when you eat them is dark chocolate, followed by a surprising tangy kick, due to the edible electrolyte inside, which lasts a few seconds”. These batteries represent a potential solution to reducing electronic waste, which reaches 40 million tons per year.
The icing on the cake
To make these innovations appetizing and safe to eat, the engineers teamed up with food experts and pastry chefs from EHL. “Our challenge was to find the best way to showcase the innovations of our two partners, EPFL and IIT, by adding what we do best: indulgence. This is how the RoboCake was born, a true event pastry cake, meeting the challenge of combining technique, electronics, and taste.” says Julien Boutonnet, EHL Senior Lecturer Practical Arts and France’s top distinction, the Meilleur Ouvrier de France (MOF) award for pastry and candymaking.
“This interdisciplinary collaboration paves the way for interactive and delicious gastronomic experiences reminding us that food is a precious resource and possibly reducing overeating”, says Dario Floreano.
21st.BIO, a leading provider of precision fermentation technology, announces a major safety milestone with the publication of a peer-reviewed study showcasing the world’s first fully mycotoxin-free Aspergillus oryzae strain lineage for industrial protein production. The breakthrough further strengthens the foundation for cost-effective production of novel food proteins at scale using filamentous fungi.
21st.BIO unveils that its proprietary strain lineage was engineered to eliminate all known mycotoxin biosynthesis pathways. This addresses a longstanding challenge in using filamentous fungi for food – the potential for mycotoxin contamination –and opens the door for safer, more broadly accepted protein ingredients made with precision fermentation.
Filamentous fungi such as A. oryzae are increasingly favored over bacteria and yeasts in industrial fermentation due to their ability to deliver higher protein titers, robust growth on inexpensive and renewable feedstocks, and an efficient fermentation process that scales easily. These advantages make
fungi particularly appealing for the food and feed industries, where large-scale production of costeffective, sustainable, and functional proteins is crucial.
The study – published in Applied Microbiology and Biotechnology [1] – describes how this proprietary strain lineage was engineered to eliminate all known mycotoxin biosynthesis pathways, including gene clusters for aflatoxins, cyclopiazonic acid, and 3-nitropropionic acid. Additional modifications removed the penicillin G cluster, ensuring that the strain does not produce antibiotics or other unintended secondary metabolites. With its long history of safe use, its clean safety profile, and strong industrial performance, this lineage offers a new gold standard in the production of precision-fermented proteins.
21st.BIO enables protein innovation through precision fermentation. The company makes industrialscale fermentation accessible to biotech and food companies by providing a full suite of services, including strain development, fermentation process optimization, tech transfer, and regulatory support. With a focus on ensuring cost-effective, sustainable,
and scalable production, 21st.BIO helps customers bring novel biotech innovations to market efficiently. 21st.BIO supports a wide range of industries, from food and agriculture to materials, by enabling the largescale production of high-value proteins and other molecules.
“This breakthrough is not just a scientific achievement — it’s a game-changer for our customers,” says José Arnau, Executive Director of Strain Development and Regulatory Affairs at 21st.BIO, and author of the study.
“By eliminating the last safety challenge around filamentous fungi, we’re unlocking the full industrial potential of A. oryzae for food protein production. It’s for example the foundation behind our betalactoglobulin program, which achieved a GRAS self-affirmation status in record time and is already supporting partners preparing to launch products in the US. It should also entail a faster process for approval in Europe. With the strain lineage of 21st.BIO, companies can move from lab to market faster than ever — without compromising on safety or scalability.”
21st.BIO offers this technology as part of a full development program – enabling partners to access safe, high-yield production strains, scalable processes, and regulatory support. With self-affirmed GRAS status already achieved in the United States for beta-lactoglobulin (BLG) produced using this strain, the technology is now being adopted by several
companies, soon preparing to bring precisionfermented BLG products to market.
The same strain lineage is now being applied to new development programs, including highly demanded dairy proteins like caseins, as well as a growing number of applications across food, agriculture, and biomaterials.
Given the maturity and now also the documented safety of this technology – we hope it is time for the European Union to modernize its regulatory frameworks. The current QPS (Quality Presumption of Safety) model excludes filamentous fungi and limits evaluation to the species level. As demonstrated in this study, today’s tools enable precise, strain-level safety assessment based on genomic sequencing and comprehensive molecular understanding. Updating the QPS framework to include rigorously developed fungal strains would unlock faster, science-based approval pathways and support the growth of safe, sustainable protein innovation in Europe.
21st.BIO calls on regulators to recognize this opportunity and align safety frameworks with the capabilities of modern biotechnology – for the benefit of innovation, consumer safety, and the global green transition.
Lehmbeck, J., Andersen, B., Sáez-Sáez, J., Frisvad, J.C., and Arnau, J. Mycotoxin-free Aspergillus oryzae strain lineage for alternative and novel protein production at industrial scale. Appl Microbiol Biotechnol 109, 94 (2025). https://doi.org/10.1007/s00253-025-13482-6
By Cath Isabedra
Certification plays a vital role in the food and beverage (F&B) industry, offering assurances of safety, quality, and compliance. Yet the true credibility of a certification depends not just on the company or product being audited, but on the integrity of the certifier itself.
Understanding how certification bodies are monitored, accredited, and held accountable reveals the deep trust infrastructure behind the labels we rely on—especially across global markets, with Asia’s fast-growing F&B sector playing a pivotal role.
Here’s how the system of checks and balances works to safeguard credibility across borders.
Who holds certifiers accountable on the world stage?
Certification bodies don’t operate unchecked. They exist within a layered framework of global organizations, international standards, and national oversight authorities that ensure competence and impartiality.
At the international level, ISO (International Organization for Standardization) defines the operational standards for certifiers, such as ISO/IEC 17065 for product certification and ISO/IEC 17021-1 for management system certification.
The International Accreditation Forum (IAF) unites accreditation bodies worldwide through a multilateral recognition system, ensuring that a certification issued in Japan is trusted equally in Germany or the U.S.
At the national level, recognized bodies like CNAS in China, NABCB in India, and JAB in Japan audit and accredit certifiers within their borders. Industryspecific initiatives, like the Global Food Safety Initiative (GFSI), provide an additional layer of scheme-specific surveillance.
Together, this global architecture creates a system where certifiers are continuously checked, ensuring that certifications carry real weight internationally.
The critical first test: How certification bodies prove they’re worth trusting
Before a certification body can issue a credible certificate, it must first prove its worth through an intensive accreditation process.
An accreditor conducts rigorous initial assessments, scrutinizing the certifier’s procedures, auditor qualifications, impartiality safeguards, and audit methodologies. Witness audits—where accreditors observe certifiers performing real-world audits—are critical to this vetting.
Only certifiers who meet stringent standards under frameworks like ISO/IEC 17065 are granted accreditation. Without this formal recognition, a certifier’s audit lacks international credibility, potentially leaving certified businesses exposed to reputational and compliance risks.
Staying vigilant: How certifiers are kept under continuous watch
Accreditation is not a one-time event. Accredited certifiers undergo regular surveillance audits, witnessed assessments, and periodic full reassessments to maintain their accredited status.
Annual audits focus on the certifier’s recent activities, ensuring they continue to uphold impartiality, thoroughness, and procedural rigor.
Witness assessments, where accreditors observe auditors in action, are especially crucial for the food sector, where lapses could affect public health. Accreditation bodies also reserve the right to perform unannounced audits or demand corrective actions whenever discrepancies arise.
This ongoing vigilance ensures certification bodies maintain high standards over time, not just during their initial approval.
When certifiers fail: How the system responds to protect trust
Even with rigorous oversight, failures can happen. When a certification body underperforms—whether through negligence or malpractice—the system has clear remedies.
Minor issues trigger corrective actions, demanding rapid fixes. More serious breaches lead to suspension, preventing the certifier from issuing new certificates until problems are resolved.
In extreme cases, accreditation is withdrawn, immediately nullifying the certifier’s authority and forcing companies relying on its certifications to seek reassessment.
Stakeholders, including clients and regulators, can file formal complaints, further reinforcing external accountability. In the food sector, scheme owners like FSSC 22000 also impose their own monitoring and sanctions to protect their program’s credibility.
The result is a system where certifiers know that lapses carry real, immediate consequences.
Behind every credible certificate stands a web of international standards ensuring consistency, transparency, and fairness.
Standards like ISO/IEC 17065 and ISO/IEC 17021-1 define how certifiers must operate—from auditor qualifications to impartiality procedures—providing a global common language for accreditation bodies.
Meanwhile, Codex Alimentarius principles, developed by the FAO and WHO, anchor food safety standards worldwide. Its guidelines on third-party assurance (CAC/GL 93-2021) reinforce the importance of accredited certifiers and voluntary assurance programs in supporting public health protection and fair trade.
By aligning with ISO and Codex frameworks, accreditation bodies ensure that the certification system operates predictably and fairly, regardless of geography.
Asia’s major economies have adapted the global certification model to their specific regulatory and cultural contexts.
In China, certification bodies must be accredited by CNAS and licensed by the central government (CNCA), adding a strong regulatory hand. India emphasizes accredited certification and aggressively combats fake certificates through NABCB-led market education.
Japan combines world-class accreditation oversight by JAB with cultural pressure for quality, making reputation a powerful self-regulator.
Southeast Asia sees a blend of local accreditation and reliance on global accrediting bodies like JASANZ, especially in smaller markets. Specialized sectors (like Halal certification) layer additional religious or governmental approvals.
Across Asia, the goal is the same: align local systems with global trust frameworks while addressing unique market needs and risks.
Leading certification bodies like SGS, Bureau Veritas, and Intertek aren’t exempt from scrutiny—far from it.
They hold multiple accreditations across countries, facing dozens of audits, witness assessments, and scheme-specific reviews each year. Their internal compliance systems often exceed minimum standards to avoid risk.
Global scheme owners like FSSC 22000 and BRCGS also actively monitor their performance, ensuring auditors maintain impartiality and rigor worldwide.
Any slip, even in a small regional office, can trigger sweeping consequences across the network, reinforcing why even the most established certifiers must remain vigilant.
Trust in certification is a shared responsibility. While oversight agencies and accreditors provide the backbone, manufacturers, retailers, and consumers play a crucial role in demanding transparency and holding certifiers accountable.
For food manufacturers and B2B buyers, that means verifying that certifications come from accredited bodies, not simply accepting documentation at face value. Many procurement teams now include accreditation checks, audit summary requests, or even independent site assessments to validate that standards are being upheld.
On the consumer side, growing awareness around food safety, environmental claims, and ethical sourcing has made certification scrutiny more mainstream. Brands that fail to vet their certifiers—or rely on questionable certification bodies—risk public backlash and reputational harm.
When businesses and individuals ask tough questions—Who issued this certificate? Are they accredited? Have they been sanctioned before?— they become part of the system’s self-correction mechanism. This pressure not only helps weed out bad actors but also reinforces the integrity of the certification ecosystem as a whole.
Accredited certification is more than a formality—it’s a hard-earned assurance backed by rigorous, multilayered oversight.
For businesses, choosing a certification body accredited by a recognized authority is the clearest way to ensure certifications are credible, internationally accepted, and resilient under scrutiny. For consumers and regulators, it’s a vital safeguard protecting health, safety, and fair trade.
In the complex global food supply chain, trust travels with every certification mark. And that trust is protected because the certifiers themselves are certified, watched, and held to the highest standards—day after day, audit after audit.
References:
Assent Risk Management. (n.d.). UKAS accreditation withdrawal explained. Retrieved April 2025, from https://www.assentriskmanagement.co.uk/ knowledge-base/ukas-accreditation-withdrawalexplained/
Codex Alimentarius Commission. (2021). Principles and guidelines for the assessment and use of voluntary third-party assurance (vTPA) programs (CAC/GL 93-2021). Retrieved April 2025, from https:// www.fao.org/fao-who-codexalimentarius/codextexts/list-standards/en/
Covington & Burling LLP. (2021). China’s 2021 implementing rules for food safety management system certification. Retrieved April 2025, from https://www.cov.com/en/news-and-insights/ insights/2021/07/chinas-2021-implementing-rulesfor-food-safety-management-system-certification
Financial Express. (2018, July 6). Fake certificates: Industry must insist on certificates only from NABCBaccredited bodies. Retrieved April 2025, from https://www.financialexpress.com/opinion/fakecertificates-industry-must-insist-on-certificatesonly-from-nabcb-accredited-bodies/1234567/
FSSC 22000. (n.d.). Integrity program overview. Retrieved April 2025, from https://www.fssc22000. com/about-fssc-22000/integrity-program/
International Accreditation Forum (IAF). (n.d.). Introduction to the IAF multilateral recognition arrangement (MLA). Retrieved April 2025, from https:// iaf.nu/en/iaf-documents/iaf-mla/
ISO. (2012). ISO/IEC 17065:2012: Conformity assessment – Requirements for bodies certifying products, processes and services. International Organization for Standardization.
ISO. (2015). ISO/IEC 17021-1:2015: Conformity assessment – Requirements for bodies providing audit and certification of management systems –Part 1: Requirements. International Organization for Standardization.
JAS-ANZ. (n.d.). Food safety management system certifications and the IAF MLA. Retrieved April 2025, from https://www.jas-anz.org/food-safetycertifications
National Accreditation Board for Certification Bodies (NABCB). (n.d.). About NABCB and accredited certification bodies. Retrieved April 2025, from https:// nabcb.qci.org.in/
QAssurance. (n.d.). Suspension of certification bodies in FSSC 22000 program explained. Retrieved April 2025, from https://www.qassurance.com/fssc22000-suspension-certification-body/
SGS Group. (n.d.). Certification code of practice. Retrieved April 2025, from https://www.sgs.com/en/ certification/code-of-practice
By Cath Isabedra
Behind the well-stocked shelves and seemingly seamless supply chains, the global food system is facing a quiet crisis. In 2024, food recalls surged dramatically, largely due to preventable bacterial contamination. It’s no longer surprising that consumers are asking harder questions, regulators are tightening their grip, and companies are waking up to the reality that the status quo is no longer good enough.
The real question isn’t whether food safety can be improved — it’s whether the industry is willing to rebuild it from the ground up.
Joan O’Shea, Senior Vice President and Global Head for Quality & Food Safety at ofi, is one of the few industry leaders openly confronting that challenge — and the systemic rethink it requires.
“The reality is that the industry cannot rely solely on testing our way out of trouble,” she shares.
That sentence lands hard for a reason. Testing — often seen as the gold standard — is no longer sufficient. And O’Shea believes the future of food safety lies not just in labs, but in people, processes, and radical transparency.
Testing can catch pathogens, but it doesn’t always prevent them. What’s needed, says O’Shea, is a layered defense system — one that starts long before products ever reach a lab.
“ofi is focused on designing the right processes and controls to minimize the risk of cross contamination or failure to adequately kill pathogens in products.”
Across cocoa, dairy, nuts, spices, and coffee, stringent protocols are enforced. All sites handling ready-to-eat food are GFSI-certified, with ongoing data monitoring and mandatory validation of all kill steps.
Yet the real differentiator? Culture.
“Our greatest asset is our people… We have a shared passion for building the ofi Food Safety Culture,” she emphasizes.
Their grassroots “SISISI” approach — See it, Say it, Sort it — pushes food safety beyond policy into daily, frontline behavior. Teams check everything from water control to overhead maintenance and present findings to plant leadership daily. Errors are fixed. Wins are celebrated. If you think about having a culture of safety, it’s important to highlight that ownership is local. But the impact is global.
While many food safety breakdowns happen during processing, the root of the problem often lies upstream — in the raw ingredients that enter the system.
“As a baseline, all ingredients must undergo risk assessments.” To avoid contamination from the start, high-risk ingredients are flagged, held, and tested on arrival. Supplier history, origin, and risk classification are digitally tracked. If needed, audits are triggered, and corrective actions are logged and monitored in real-time.
“We are very clear on our expectations with suppliers of high-risk ingredients. If they have issues on site, they need to escalate, and we will work with them to address them.”
She adds, “The integrity of any high-risk ingredient supplied to ofi is critical. We have developed a fantastic digital platform for vendor management that facilitates two-way communication with our suppliers. Within this system, we have the ofi Supplier Expectations manual which clearly calls out requirements for our partners.”
That clarity — and collaboration — helps close the gap between compliance and safety.
Trust is built in a crisis
No matter how strong your safeguards are, issues can arise. And when they do, trust is either eroded or earned.
“The welfare of consumers and customers comes first. ‘We do no Harm’ is a great mantra my boss, Chief Innovation & Quality Officer, Kamesh Ellajosyula and I use as the litmus test of every decision.”
For O’Shea, speed and transparency are nonnegotiable. Escalation pathways are trained into every level of the organization. Incident Management Teams — supported by data, science, and real-time root cause analysis — are on standby globally.
“We remain open and transparent to ensure we maintain that trust with our customers and regulatory bodies.”
The approach isn’t simply damage control but damage prevention.
Food safety used to be reactive. Now, it’s becoming predictive — and that shift hinges on technology. From AI and blockchain to traceability platforms and IoT-enabled monitoring, the food system is being reengineered one data point at a time.
“Digitization starts on farms where we source from approximately 2.4 million farmers… sometimes across remote and inaccessible areas.”
Through tools like ofi Direct, OFIS, Track & Trace, and AtSource, the company is connecting the first mile to the last. Every cocoa pod, coffee cherry, or cashew can be traced back to its source — and its impact.
“With a clearer view of what is happening on the ground… we can plan development programs that are better suited to farmers’ needs.”
Drought. Floods. Heatwaves. Each of these not only affects yield but introduces new risks for contaminants and spoilage. That means sustainability and food safety can no longer be siloed.
“At ofi, we have a legacy of making real change in food systems… and are taking action through our Choices for Change sustainability strategy at the farm-gate.”
That includes encouraging climate-smart agriculture and ensuring upcycled ingredients — like cascara from coffee cherries — meet the same rigorous food safety standards.
“This upcycling process means we can bring valuable nutrients back into the food supply… and offer soluble cascara powder that’s traceable and certified.”
In an industry trying to cut food waste, every scrap must be safe.
One of the most frustrating realities for food safety professionals is regulatory inconsistency. Some countries enforce strict standards; others lag far behind.
“Currently regulators are testing at the end of the line rather than prevention at the beginning.”
O’Shea argues for a unified approach to chemical and pesticide management — and a preventive framework rooted in science, not politics. Her vision? A future where non-invasive, green technology could eliminate hazards without compromising food’s natural integrity.
“We can dream big and be the change for a better, healthier future.”
But it won’t happen in silos. It requires collaboration between governments, academia, and industry.
What’s
In the next five years, the industry’s food safety challenges will intensify. But so will its tools — from AI-led risk prediction to fully integrated Supply Chain 4.0 environments.
“We are building the capabilities of our teams. We need to be future ready and ensure our people are all equipped to manage and address any potential issues proactively.”
That’s what real leadership looks like in food safety today: not perfection, but preparation. Not fear of crisis, but readiness to act — and to adapt.
And most importantly, not waiting for regulations to catch up before doing the right thing.
With insights from Joan O’Shea, Senior Vice President and Global Head for Quality & Food Safety at ofi. With a career that spans more than two decades, Joan has led transformative programs in supplier engagement, crisis management, and digital food safety systems.
By Cath Isabedra
For a nation that imports more than 90% of its food, Singapore’s food safety and security strategy is not just about enforcement—it’s about foresight. As global food systems grow increasingly complex and vulnerable, Singapore is reshaping how food safety is governed, regulated, and communicated. At the heart of this shift is the Food Safety and Security Act (FSSA), a consolidated legal framework set to redefine Singapore’s food landscape by 2028.
The Singapore Food Agency (SFA), the country’s lead agency for food-related matters, says its mandate is clear: “To ensure food safety, SFA adopts a science-based risk management approach that is aligned with international standards.” This approach isn’t reactive. It is rooted in anticipation, prevention, and resilience—principles that underpin Singapore’s broader strategy to secure safe and sustainable food access amid mounting climate and supply chain pressures.
The FSSA introduces new penalties—up to S$50,000 for individuals and S$100,000 for corporate entities—that reflect the seriousness of food safety violations. But enforcement is just one part of the equation.
According to the SFA, “FSSA provides a stronger deterrence against non-compliances through higher penalties for repeat offenders, offences involving unsafe food, and offences that are committed knowingly.” More importantly, it shifts the industry’s responsibilities upstream. As the agency explains, “FSSA will also require food businesses to implement upstream preventive measures through Food Control Plans.”
The agency adds that it is supporting this transition through “industry engagement sessions and food safety talks for the public,” and is regularly publishing “Risk at a Glance articles, information on food alerts and recalls, food safety tips” across digital channels.
Innovation in food technology—particularly in novel foods—is another frontier Singapore is keen to advance without compromising safety. The SFA notes that “Novel foods are food and food ingredients that do not have a history of safe use. SFA requires these products to undergo pre-market approval before they are allowed for sale in Singapore.”
To help businesses navigate these requirements, the agency has adopted “an early engagement approach through pre-submission meetings and virtual clinics for companies to understand the safety requirements.” This measured, consultative approach signals Singapore’s ambition to be a global hub for novel food development, while remaining steadfast in upholding public health standards.
With its heavy dependence on imports, Singapore cannot afford a one-dimensional food safety strategy. The SFA’s efforts to diversify import sources and bolster domestic production speak to a more holistic view of food resiliency.
As the agency states, “Singapore actively strengthens its food security through diversification of import sources. Working closely with industry partners and relevant agencies, SFA facilitates industry connections through overseas sourcing trips and establishes trade collaborations with other countries.”
These initiatives have yielded concrete results— Singapore has expanded its import sources from 140 to 187 countries over two decades. But import diversification is only half the story. The other half is being written at home, through initiatives like the Farm-to-Table Recognition Programme and agritech funding.
“To address challenges facing local farms, such as high production costs and strong import competition, SFA has implemented various initiatives,” the agency says. These include the “National Broodstock Centre and the Hatchery Development and Recognition Programme” under the Singapore Aquaculture Plan, as well as enhancements to the “Agri-Food Cluster Transformation Fund.” The agency is also boosting consumer demand for local produce through programs like the “Farm-to-Table Recognition Programme (FTTRP),” which now features over 100 participating food businesses.
Such programs are not only helping local farms survive—they’re positioning them to thrive, even under climate stress.
Climate change is already altering how food is produced, transported, and consumed. Rising temperatures, shifting rainfall patterns, and changing pest populations all present new food safety risks. The SFA acknowledges that climate-induced disruptions are not hypothetical—they are here.
In its “Food for Thought” article, the agency outlines multiple measures to address these risks. These include strengthening pathogen surveillance, reviewing cold chain logistics, enhancing outbreak preparedness, and investing in research to understand how climate variability affects contamination.
“Even food safety practices such as proper storage, cooking and handling may need to be reviewed more frequently, especially as consumers store or prepare food under different ambient conditions due to climate change,” the article notes.
The SFA is also applying predictive tools and big data analytics to monitor and forecast food safety risks in real time—an important step in maintaining public confidence in an era where uncertainty is the only constant.
Singapore’s food safety policies are underpinned by science and aligned with international norms.
According to the SFA, “This includes imposing regulatory limits for substances present in food, which are developed with reference to the Codex Alimentarius Commission guidelines.” But local realities also play a key role: “Besides international standards, SFA considers regulations in major developed countries and local food consumption patterns, as well as conducts risk assessments to establish the appropriate regulatory limits in Singapore.”
This approach ensures Singapore’s regulatory framework remains relevant and forward-looking while preserving public health.
Singapore’s food safety transformation underscores a crucial point: keeping food safe isn’t just about punishing violations. It’s about equipping businesses with the tools to prevent them, engaging the public in everyday best practices, and adapting systems to navigate future shocks.
“Food safety is a joint responsibility.”
As the SFA emphasizes, “To engender food safety as a joint responsibility,” its approach includes public education, industry collaboration, and continuous regulatory refinement. In a time of global uncertainty, Singapore is betting on resilience, science, and shared stewardship—and it’s setting a model the rest of the world would do well to watch.
With insights from the Singapore Food Agency (SFA), the national authority responsible for ensuring a safe and resilient food supply in Singapore through science-based regulation, public engagement, and industry collaboration.
How do governments (and citizens) benefit from organic food regulations
Contributed by Samuel Chauffaille, Regional Director, Asia Pacific, Ecocert
The 1970s saw the birth of a global ecological movement created by a combination of several events and cultural changes happening around that time. The first Earth Day was held in 1970 in the USA, and Greenpeace was founded in 1971 in Canada. France saw for the first time an ecologist candidate for the presidential election in 1974 (René Dumont), and in 1980, Die Grunen (The Greens in German) was created as a political party.
As a natural effect, in the early 80s, Europe and the USA saw the emergence of shops specializing in organic foods driven by a growing consumer interest in ecological farming and sustainable production. Since then, the demand for organic food products has grown exponentially, driven by increased general public awareness of environmental issues and health impacts.
In order to ensure the supply of organic food could follow in a structured way, governments in Europe, the leading market for organic agriculture, have started to put in place regulations around organic food as early as 1985 (France), 1987 (Denmark), and then in 1991 in the European Union with the Council Regulation EEC 2092/91. This regulation established standards for organic production and the labelling of organic agricultural products and foodstuffs within the EU.
Since then, many countries around the world have followed, and as of today, over 70 countries have fully implemented formal government standards, regulations, and certification of organic farming and organic food. There are many objectives and benefits that governmental regulations around organic and sustainable agrifood want to tackle.
Overall, organic food controls and regulations serve to protect consumers, promote sustainable agriculture, support local economies, and foster a healthier and more environmentally friendly food system in line with the UN Sustainable Development Goals.
Organic food regulations have multiple positive impacts that governments can benefit from for their economies and people. The list below is not exhaustive and can be adjusted based on government ambitions and market maturity.
Organic controls often require adherence to strict guidelines regarding pesticide use and other chemical inputs. This can lead to lower pesticide residues in food, potentially reducing health risks associated with long-term exposure to certain chemicals. Organic certifications require farming practices that prioritize soil health, biodiversity, and natural pest control methods.
While proving the health benefits of eating a particular food is a complex question to answer, evidence is mounting that there are many healthier nutritional profiles linked to consuming various organic products. Foods grown organically are rich in nutrients, such as Vitamin C, iron, magnesium, and phosphorus, and have less exposure to nitrates and pesticide residues when compared to conventionally grown products.
As a result, organic foods have higher nutrient content and lower levels of pesticide residues, offering health benefits to consumers.
Organic food controls ensure that consumers are getting products that meet specific standards regarding how they’re grown, processed, and handled. This protects consumers from misleading labelling or fraudulent claims about the organic nature of the products.
Organic regulations help reduce greenwashing by requiring companies to disclose detailed information about their environmental practices, sourcing, and impacts. This transparency helps prevent misleading claims and allows consumers to make informed choices.
On January 17, 2024, the European Parliament formally endorsed its provisional agreement with the Council on the Directive Empowering Consumers for the Green Transition through Better Protection against Unfair Practices and Better Information (“Greenwashing Directive”).
R&D
Government support for organic controls can also include funding for research and driving innovation into sustainable agriculture, organic farming techniques, food protection methods, and ways to improve the overall organic food system. This can lead to advancements that benefit both organic farmers, consumers, and the broader food system.
Organic farming practices typically focus on sustainability, biodiversity, and reduced use of synthetic chemicals. They do not disrupt ecosystems with the use of synthetic pesticides, herbicides, fertilisers, or GMOs, which may be harmful to the environment.
Food produced organically also helps to reduce the impact of chemical run-off such as nitrogen, phosphorus, and pesticides from farms. The organic farming practices also promote soil conservation, reduce water usage, conserve biodiversity, and lower carbon emissions compared to conventional agriculture.
For example, organic farming systems have been shown to emit up to 40 percent less carbon emissions than non-organic systems in multiple long-term trials (Regenerative Agriculture and the Soil Carbon Solution. Rodale Institute, September 2020).
Government controls can encourage and enforce these practices, leading to less environmental impact such as soil erosion, water pollution, and pesticide contamination.
Many studies show that confidence is one central aspect of decisions to purchase organic. For animal products, to be certified organic requires attributes such as being produced with no antibiotics or growth hormones, access to free range, and fed organic feed, while crop agriculture includes requirements such as no chemical fertilizer nor synthetic pesticides, and to be non-genetically modified.
All these types of factors can be classified as credence attributes, where consumers have no way of being certain from their purchase or consumption if the attributes truly hold. This makes consumer trust/beliefs of vital importance.
Consumers make decisions about purchasing organic foods and the prices they are willing to pay based on their confidence in these unobservable attributes (Massey, O’Cass, & Otahal, 2018).
In this context, confidence represents consumers’ trust that foods labelled organic meet their government regulations and controls for organic. Evidence across countries has shown confidence in the organic label is a critical factor in consumers’ willingness to pay (WTP) premiums for such products.
Having robust controls in place and a solid certification process increases consumer trust and confidence in organic products. This, in turn, is leading to greater demand that can drive market growth and innovation within the organic food sector.
Standardized organic regulations facilitate international trade by ensuring that organic products meet consistent criteria across different regions. This is particularly important as organic products are increasingly traded globally. This standardization promotes fair trade practices and expands market opportunities for organic farmers and producers.
In today’s complex and globalized food system, certifications serve as vital tools for ensuring both food safety and sustainability—two areas that are increasingly seen as interdependent rather than separate.
Food safety certifications, such as HACCP (Hazard Analysis and Critical Control Points), ISO 22000, and Global Food Safety Initiative (GFSI) benchmarks, are designed to prevent contamination, reduce risk, and ensure that food reaching the consumer is safe to eat. Similarly, sustainability certifications—including Fair For Life, Rainforest Alliance, Marine Stewardship Council (MSC), and Organic labels—verify that food has been produced in environmentally sound, socially responsible, and economically viable ways.
While food safety focuses on protecting consumer health in the short term, sustainability addresses long-term food system resilience. However, the two often intersect. For example, overuse of pesticides and fertilizers in conventional agriculture not only harms ecosystems but can also lead to chemical residues that threaten consumer health.
Likewise, poor labour conditions or lack of hygiene in farming and processing facilities can directly impact food safety outcomes. Sustainability certifications often include standards for environmental practices, worker welfare, and supply chain transparency—all of which can reduce food safety risks upstream.
Certifications, therefore, serve a dual purpose: they are instruments of trust and mechanisms for accountability. They demonstrate to consumers, buyers, and regulators that a company is committed to best practices, not just in product quality but in ethical production and risk mitigation.
In many ways, these certifications act as “trust marks”—building credibility in an age when consumers are increasingly sceptical of greenwashing and demand more transparency from brands. From a business perspective, adhering to these certification standards can also open access to premium markets, reduce liability, and enhance reputation.
Furthermore, both food safety and sustainability
certifications rely on similar mechanisms: third-party audits, traceability systems, documentation, and continuous improvement cycles. As such, they are natural allies in promoting a food system that is not only safe and nutritious but also ethical, sustainable, and resilient in the face of climate change, resource depletion, and social inequality.
Ultimately, integrating sustainability certifications into the broader food safety framework reflects a more holistic approach to food governance—one that recognizes that protecting human health and planetary health go hand in hand.
Organic farming practices typically focus on sustainability, biodiversity, and reduced use of synthetic chemicals. They do not disrupt ecosystems with the use of synthetic pesticides, herbicides, fertilisers, or GMOs, which may be harmful to the environment.
Food produced organically also helps to reduce the impact of chemical run-off such as nitrogen, phosphorus, and pesticides from farms. The organic farming practices also promote soil conservation, reduce water usage, conserve biodiversity, and lower carbon emissions compared to conventional agriculture.
For example, organic farming systems have been shown to emit up to 40 percent less carbon emissions than non-organic systems in multiple long-term trials (Regenerative Agriculture and the Soil Carbon Solution. Rodale Institute, September 2020).
Government controls can encourage and enforce these practices, leading to less environmental impact such as soil erosion, water pollution, and pesticide contamination.
As explained above, as a key element of trust, Certification is becoming even more important as many countries have implemented anti-greenwashing regulations.
Europe has been taking the lead with the Empowering Consumers for the Green Transition Directive (Directive (EU) 2024/825): Adopted on February 28, 2024, this directive amends existing consumer protection laws to enhance safeguards against misleading environmental claims. It aims to ensure that companies provide accurate and verifiable information about their products’ environmental impact, thereby preventing greenwashing practices.
In Asia, several countries have recently implemented regulations to combat greenwashing—misleading claims about the environmental benefits of products or services. Notable developments include:
Proposed Greenwashing Fines: In 2023, South Korea’s National Assembly considered a law imposing fines of up to 3 million won (approximately $2,271) on companies found guilty of greenwashing. This marked a significant shift from previous approaches, which relied on administrative guidance without substantial penalties.
Singapore
Consumer Protection (Fair Trading) Act (CPFTA): While not explicitly mentioning greenwashing, the CPFTA prohibits unfair practices, including false or misleading environmental claims. The Competition and Consumer Commission of Singapore (CCCS) is developing guidelines to clarify how environmental claims could constitute unfair practices under the CPFTA.
Stock Exchange Guidelines: As of May 1, 2024, the Shanghai, Shenzhen, and Beijing Stock Exchanges implemented Guidelines for Sustainable Development Reports of Listed Companies (Trial), significantly raising the standards for corporate ESG compliance and aiming to prevent greenwashing among listed companies.
Australia
Australian Securities & Investments Commission (ASIC) Actions: Between April 2023 and June 2024, ASIC undertook 47 regulatory interventions related to greenwashing concerns, including civil penalty proceedings and infringement notices, signalling a robust stance against misleading environmental claims.
Thailand
Green Leaf Certification: Thailand employs the Green Leaf Certification, developed by the Association of Southeast Asian Nations (ASEAN), to assess and rate hotels’ environmental practices. This certification aims to regulate and mitigate greenwashing in the hospitality sector by providing a credible evaluation of hotels’ environmental efficiency.
Securities Commission Guidelines: The Securities Commission Malaysia has introduced guidelines mandating listed companies to disclose their environmental, social, and governance (ESG) practices. This initiative enhances transparency and accountability, thereby addressing potential greenwashing. Compliance rates have reportedly increased by 25% since the implementation of these guidelines.
Ministry of Environment and Forestry Initiatives: Indonesia’s Ministry of Environment and Forestry has launched campaigns to raise awareness and strengthen regulatory oversight against greenwashing. These efforts have led to a 30% decrease in reported cases of misleading environmental claims.
Vietnam
Ministry of Natural Resources and Environment Measures: Vietnam has introduced measures to combat misleading environmental claims, resulting in a 20% increase in compliance with sustainability reporting standards among corporations.
Philippines
Department of Environment and Natural Resources Enforcement: The Philippines has intensified monitoring and enforcement efforts to crack down on deceptive eco-friendly claims, leading to a 15 percent reduction in reported cases of greenwashing in the past year.
ASEAN Taxonomy for Sustainable Finance: In March 2023, the Association of Southeast Asian Nations (ASEAN) updated its sustainable finance taxonomy, which includes guidelines to prevent greenwashing. This regional framework aims to standardize definitions and criteria for sustainable activities, providing clear guidance to prevent misleading environmental claims.
These initiatives reflect a growing commitment in Asia to enhance transparency and accountability in environmental claims, aiming to protect consumers and promote genuine sustainability efforts.
Ecocert was founded in France in 1991. For over 30 years, Ecocert has supported numerous organisations in the implementation and promotion of sustainable practices through training, consulting, and certification.
Originally an association of technicians, farmers, and consumers dedicated to organic farming, Ecocert, today, has expanded its operations across numerous sectors (cosmetics, textiles, forestry, hospitality, and many other industries) and operates in over 130 countries with 26 offices and 2200 employees.
Ecocert Asia headquarters are based in Singapore with a dedicated team of 250+ experts in the region to support organic and sustainable practices for multiple industries.
Ecocert champions for productions that respect living ecosystems, a better management of natural resources (water, air, soil fertility) and energy, socially responsible industry sectors, better quality and safer products.
These are indispensable elements to meet the current economic, social, and environmental challenges in order to build tomorrow’s world.
Join Ecocert efforts to act for a sustainable world by supporting the transition towards fairer economic models that preserve health, climate, and biodiversity.
Samuel Chauffaille is the Regional Director Asia Pacific at Ecocert (www.ecocert.com), a pioneer and global leader in organic and sustainable certification for agriculture, cosmetics, and the textile industry.
He began his career in 1996 in France, then moved to the USA in 2003, where he joined International SOS, a multinational company providing medical and security assistance services. The company relocated him to Singapore in 2008, where he held various regional leadership roles. During his tenure at International SOS, he was a founding member of the Sustainability Committee, initially leading the Social pillar and later focusing on Environmental initiatives, including the Ecovadis certification.
In 2020, Samuel enrolled at Singapore Management University and graduated from the Sustainability and Sustainable Business executive masterclass. In July 2021, he joined H3Dynamics, a Singaporean startup aiming to decarbonize the aviation industry.
By May 2023, he assumed his current role at Ecocert, overseeing operations across the Asia Pacific region.
Beyond his professional commitments, Samuel serves as the Singapore Ambassador for Ecomatcher, assisting brands in combating climate change through tree planting initiatives. He is also a French Trade Advisor and part of the Sustainability Committee, strengthening ties between France and Singapore on sustainability agendas.
Samuel actively contributes to sustainability discussions in the region, having moderated panels such as the France-Singapore Circular Economy Forum, where he led discussions on leveraging sustainable development to create market opportunities and drive business growth.
By Mike Pipe, Head of Global Sales and Product Management, Mettler-Toledo Safeline X-ray
With thousands of cans rushing through production lines every hour, even the smallest defect can lead to costly recalls or damage the brand’s reputation. Whether it’s canned soups, baked beans, or tinned fish, X-ray inspection has become a game-changer, providing a reliable way to detect contaminants, verify product integrity, and maintain compliance - all while combatting rising costs.
X-ray technology provides a robust solution for detecting physical contaminants in metal cans, such as metal fragments, glass, mineral stones, calcified bone, and dense plastics. In real-time, X-ray inspection systems identify foreign materials within the product itself, regardless of the packaging material. This makes them indispensable for maintaining high standards of food safety.
Beyond contamination detection, X-ray inspection supports quality control by monitoring fill levels, identifying missing components, and detecting dented cans. The technology utilises specific fill level tools to verify that products are at the correct levels. This avoids unnecessary and costly giveaways or disappointing the end user with an underfilled can. In canned soups, for example, X-ray inspection helps verify that the product is evenly filled, thereby preventing underfills that could lead to customer complaints or overfills that result in unnecessary product waste.
By incorporating X-ray systems into high-speed canning lines, manufacturers can detect issues early, improve operational efficiency, and maintain compliance without incurring excessive costs.
High-speed canning presents unique inspection challenges due to the density and structure of metal cans. Their ribbed walls, tiered bases, and pull tabs can create areas where contaminants might be obscured. Traditional inspection methods often face limitations when dealing with these complexities at high line speeds.
X-ray systems provide an advanced solution by offering superior detection accuracy without being impacted by the type of packaging, i.e., metal. With the ability to scan through the entire can, modern X-ray machines can identify contaminants that might otherwise go unnoticed. These systems also support additional quality control measures, such as verifying seal integrity, monitoring fill levels, and identifying dents or deformations that could impact product quality. This is particularly crucial for highvalue products such as premium canned fish, which have exceptionally high consumer expectations.
Maintaining efficiency while upholding rigorous safety standards is paramount for manufacturers operating at high speeds. The latest X-ray inspection technology meets these demands and optimises production by reducing false rejects and minimising
downtime through system features such as the correct reject systems. High-resolution imaging, adaptive filtering, and automated rejection mechanisms all contribute to a seamless inspection process that aligns with the pace of modern canning operations.
Manufacturers looking to enhance X-ray inspection capabilities must adopt strategies tailored to highspeed canning environments. The selection of the right system is crucial, as different beam orientations - vertical, horizontal, or split-beam - affect detection accuracy. A well-chosen system will provide optimal imaging while accommodating the structural nuances of metal cans.
Optimising product handling is equally vital. Correct spacing between cans on the production line can significantly reduce false rejects and enhance detection reliability. Some manufacturers have also found that inspecting cans before sterilisation yields better results, as product movement and air bubbles can interfere with image clarity after processing.
Advancements in imaging technology are making a substantial difference in inspection efficiency. Adaptive filtering techniques now allow X-ray systems to remove background noise caused by can edges, which can often interfere with detection by creating false signals. By filtering out this interference, the system gains a clearer view of the product inside, improving visibility of potential contaminants. This significantly reduces false rejects while enhancing accuracy, meaning that real threats are reliably identified even at the fastest production speeds.
Rejecting faulty products without disrupting the line remains a key priority. High-speed short-stroke reject devices help remove defective cans quickly while preventing damage to adjacent products. Advanced reject confirmation sensors verify that faulty cans have been properly removed, while monitoring systems prevent production interruptions by signalling when reject receptacles are full. These features not only improve efficiency but also help combat rising costs by reducing waste and minimising downtime.
Global food safety regulations require manufacturers to implement rigorous inspection protocols to protect consumers and maintain product integrity. X-ray systems help businesses comply with key frameworks such as Hazard Analysis and Critical Control Points (HACCP) and Hazard Analysis and RiskBased Preventive Controls (HARPC).
In addition, X-ray technology supports adherence to Global Food Safety Initiative (GFSI)-recognised standards, including:
• British Retail Consortium’s (BRC) Global Standard for Food Safety – covering food safety management and product integrity
• International Featured Standard for Food (IFS) – for product quality and safety through detailed auditing
• Safe Quality Food (SQF) – designed for companies seeking a rigorous, consistent approach to food safety management
• Food Safety System Certification (FSSC) 22000 – incorporating ISO-based food safety principles for a global framework
Regulatory compliance is not only about avoiding penalties but also about protecting brand reputation. With consumer trust heavily reliant on product safety, X-ray inspection provides manufacturers with a competitive edge by demonstrating commitment to the highest industry standards.
As production speeds increase and regulatory requirements grow more stringent, X-ray inspection technology must evolve. Modern systems are designed to handle greater throughput without compromising accuracy. Enhanced software algorithms, including AI-enabled image processing, are improving contaminant recognition while reducing false rejects. The integration of smart data analytics enables real-time monitoring, predictive maintenance, and continuous optimisation of inspection processes.
The latest X-ray systems are also more adaptable, fitting seamlessly into existing production lines with minimal disruption. This flexibility allows manufacturers to upgrade inspection capabilities without extensive modifications, helping them manage costs more effectively.
X-ray inspection is a vital tool in high-speed canning, supporting manufacturers in their efforts to enhance product safety, maximise quality, and meet regulatory requirements. By adopting the latest technology and refining inspection strategies, businesses can overcome industry challenges while combatting rising costs. With advancements in X-ray imaging, rejection mechanisms, and automation, manufacturers are well-positioned to maintain efficiency, reduce waste, and deliver safe, highquality products to consumers.
For more information, please download our comprehensive white paper: How to Maintain the Safety of Canned Foods by clicking here or visit: www.mt.com/xray-canning-pr
By Cath Isabedra
In the quiet orchards of New Zealand, a revolution is brewing—one that doesn’t rely on sight or touch, but on smell. Scentian Bio, a biotechnology company led by CEO Jonathan Good and founded by scientist Dr. Andrew Kralicek , is pioneering a way to digitize smell using insect olfaction. This breakthrough may soon change how the food industry approaches ripeness, contamination, and sustainability—starting with the humble kiwifruit.
Traditional dry matter testing—once the gold standard for assessing kiwifruit ripeness—is increasingly seen as a blunt instrument in a system craving precision.
“Traditional dry matter testing simply measures the percentage of solids remaining after drying. Not only is this a poor proxy for fruit maturity but it is also slow and requires a lab,” said Jonathan Good. “In contrast, Scentian Bio’s tests can be done in an orchard and take just a few minutes to run. This could enable growers to more quickly and easily check maturity, enabling more precise harvesting and leading to better storage and fruit quality.”
At the core of this capability is Scentian Bio’s use of volatile organic compounds (VOCs)—tiny molecules released by fruit that serve as chemical fingerprints of freshness or decay.
“VOCs provide a stream of real-time information about metabolism,” explained Good. “This means they are full of information about quality, spoilage and contamination. This could transform postharvest handling.”
If spoilage had a smell, Scentian Bio can sense it. Fungal infections, mold, and rot—all emit distinct VOC patterns that this biosensing technology can pick up before they’re visible to the eye or detectable by conventional methods.
“Yes, fungal infections have a telltale aroma of VOCs that could enable quick detection and action,” said Dr. Andrew Kralicek. “Current methods rely on visual inspection (which misses early infections) and require significant labour and re-packing. VOC sensors could turn this on its head, providing assurance that infections are not present rather than repeatedly searching for signs of disease.”
This shift toward non-invasive testing doesn’t just improve speed; it can also enhance food safety by minimizing cross-contamination risks in packing facilities.
“Shifting from destructive testing to non-destructive odour-based sensing has a number of safety benefits,” added Good. “Most significantly, it could reduce pallet movements and repacking, all of which reduces the risk of injury and damage as well as cross-contamination.”
Pilots in progress: Validating the tech with food giants
Scentian Bio is currently conducting pilots with major global food companies to validate its sensors across various applications.
“Our biosensors enable measurement of the quality of food, and we are currently working on multiple pilots with leading global food companies,” said Dr. Kralicek. “As the food spoils, degrades or oxidises, the ‘VOC-print’ (like a fingerprint for smell) changes, giving clear, measurable indications of degradation.”
Beyond ripeness, VOC profiles also offer real-time feedback during shipping—critical for exported goods.
“In the future, we foresee that flowcells could be used in shipments to track VOC profiles and provide alerts or alarms if there are any indications of degradation,” he continued. “Food’s VOC profile provides an embedded signature of origin that is an intrinsic part of the food and tamper-proof.”
Could this be the next evolution in HACCP? Scentian believes so.
“Yes, it certainly could,” said Dr. Kralicek. “Integrating VOC sensing could significantly enhance early hazard detection by providing real-time monitoring of volatile organic compounds that may indicate spoilage, contamination, or the presence of harmful microorganisms.”
This level of granular monitoring could strengthen preventive food safety programs while supporting industry calls for greater traceability, transparency, and accountability.
“Increasing climate variability makes it more important than ever for growers and food producers to track and measure VOCs,” added Good. “Whether it is tracking the VOCs that plants are using to signal their health, alerting when predatory insect pheromones are sensed or predicting the optimal harvest and storage for fruits and other crops, VOC sensing can change how food is grown to be more resilient and sustainable.”
Zespri, the world’s largest marketer of kiwifruit, recognized this potential early. Through the ZAG Innovation Fund, it partnered with Scentian Bio to explore how real-time VOC sensing could improve ripeness detection and harvest planning.
“Our ZAG pilot explored the use of real-time chemical sensing to enable our understanding of kiwifruit maturity indicators,” Good shared. “It also enabled us to identify key biomarkers and demonstrate detection.”
Zespri’s industry connections helped anchor the technology in real-world applications, giving Scentian Bio insight into broader market needs.
“It has been great to work with Zespri to focus on a high-value opportunity to improve kiwifruit. The Zespri team have helped connect us with experts from the industry and connected our work to broader Zespri initiatives,” he said.
Looking ahead, the vision is expansive. “We believe that VOC sensing can transform the food system, helping growers and producers to produce more, better and safer food as well as improving sustainability,” said Good. “Currently, a third of all food is wasted… Predominantly, this is a challenge of getting the right information fast enough to be able to respond.”
Scentian Bio’s work signals a future where food speaks for itself—not with words, but with scent. And thanks to insect-inspired science, the industry might finally be ready to listen.
With insights from Jonathan Good, CEO, Scentian Bio and Dr Andrew Kralicek, Founder and CTO, Scentian Bio.
Jonathan Good, CEO, Scentian Bio
Jonathan Good is the CEO of Scentian Bio. He has a successful background as an entrepreneur in New Zealand and the USA and has held senior leadership roles in global food businesses.
Dr Andrew Kralicek, Founder and CTO, Scentian Bio
Dr Andrew Králíček is the Founder and CTO of Scentian Bio, and previously led the Molecular Sensing Team at Plant & Food Research. He has spent two decades working out how to harness the powerful sense of smell that insects have, to enable the biosensing of volatiles. Andrew was awarded the BNZ Supreme Award at the 2018 KiwiNet Research Commercialisation awards.
By Cath Isabedra
The future of protein is no longer theoretical—it’s being cultivated in bioreactors, advanced in regulatory roundtables, and tasted in regional food tech hubs. But in Asia, the road to commercial viability for cultivated meat and seafood hinges on one essential pillar: food safety. While innovation continues in biomanufacturing and novel protein development, regulatory readiness and public trust remain the deciding factors for long-term success.
Calisa Lim, Senior Project Manager at the APAC Society for Cellular Agriculture (APAC-SCA), offers a candid look at what’s being done—technically, strategically, and collaboratively—to help cultivated proteins reach the dinner table safely and sustainably.
“APAC-SCA was founded in 2022 to assist and coordinate efforts in the cellular agriculture space,” Lim shares. “As an industry association headquartered in Singapore, we seek to enhance the industry’s role as a trusted partner and collaborator in the development of science-based policies, regulations, and standards.”
With a member base that includes Aleph Farms, Avant, Cell AgriTech, DaNAgreen, Meatable, and others, APAC-SCA focuses on three strategic levers: ecosystem building, perception shaping, and regulatory alignment.
“We focus on building an industry that supports better health outcomes, contributes to long-term food security, and strengthens sustainability at every stage of the supply chain,” she adds.
Progress in cellular agriculture hinges on collaboration between regulators, companies, investors, and educators. APAC-SCA’s work with regional and international alliances, such as the Japan Association for Cellular Agriculture (JACA) and the Global Cellular Agriculture Alliance (GCAA), reinforces this principle.
“To realise the full potential of the industry, multistakeholder collaboration is necessary,” Lim explains. “APAC-SCA partnerships at the global and countryspecific level allows for regional synergies, streamline advocacy efforts for regulatory cooperation, and communicating accurate information about the potential of cellular agriculture to consumers across the globe.”
At COP28 UAE, GCAA hosted dialogues spotlighting cultivated protein as a core solution to building resilient, inclusive food systems. This global presence helps elevate cultivated meat and seafood from niche science to policy-relevant innovation.
“For example, at the COP28 UAE, GCAA hosted a series of dialogues at the Food System Pavilion to showcase the role of protein diversification as a key element of an inclusive transition towards sustainable, resilient, and equitable food systems. This allowed for the conversation of cultivated meat & seafood to be raised at the international stage, allowing for interested stakeholders to engage the industry in meaningful conversation.”
Despite shared aspirations across Asia-Pacific, regulatory frameworks for cultivated foods are far from harmonized. Lim emphasizes that this poses one of the largest barriers to market entry.
“APAC-SCA recognised that few APAC countries have experience processing food safety applications for cultivated meat and seafood products,” she says. “Some may have questions about the existing safety assessment methodologies that can prevent or mitigate potential hazards.”
To address this, the APAC Regulatory Coordination Forum was launched, bringing together 15 stakeholders from 10 countries. In partnership with the Good Food Institute APAC, the forum released two white papers addressing cell line development and cell culture media components—topics central to risk assessment and consumer safety.
“These white papers outline the challenges and opportunities available for regulatory convergence and are substantial documents that can be used as the basis of discussion between food safety authorities in the region,” Lim shares. “Coordination here further brings forth efficiency in application and transparency, encouraging growth and commercialisation efforts for the industry.”
The forum plans to release peer-reviewed scientific papers on alternatives to animal testing and microbiological hazards—key food safety areas that could influence regulatory decisions across borders.
To achieve regulatory coherence, APAC-SCA operates across three levels—global, regional, and national. At the global level, it’s partnering with the UN FAO and pursuing Observer status under CODEX, where proposed projects focus on safety assessment and production standards. Regionally, the association led a memorandum of understanding with 35 stakeholders to standardize terminology around the word “cultivated.”
“Well-conceived industry standards are important to ensure a level playing field,” says Lim.
As the market develops, so too does consumer interest. But that interest hinges on one critical factor: safety.
“When food safety authorities have a clear understanding of the hazards, they can start the development and/or incorporation of food safety frameworks for the industry as part of their safety assessment procedure,” Lim notes. “A scientific and evidence-based framework can assure consumers that they are receiving the safest and highest quality proteins for their daily diet.”
It’s not just regulators who need to be confident in these new foods. Public perception, rooted in cultural traditions and food norms, plays a critical role in long-term acceptance.
While regulatory progress sets the stage, consumer perception will ultimately determine the market. According to a recent APAC-SCA report, 42.2 percent of Japanese consumers are willing to try cultivated meat or seafood—if safety is proven.
Consumer trust isn’t won in labs alone. Familiarity and exposure are just as important as sciencebased standards.
“Consumer education has to be coupled with familiarity, accessibility, and positive media portrayal,” says Lim. That’s where the APAC-SCA (Student Chapter) comes in—a platform created in partnership with Temasek Polytechnic in 2024. Through mentorships, newsletters, myth-busting fact sheets, and food tasting events, the chapter targets future consumers with early exposure to cultivated meat.
“We served 106 participants who attended the APAC-SCA (Student Chapter)’s inaugural event… with cultivated chicken satay to better understand what the general public liked about cultivated meat,” Lim shares.
In September 2025, the chapter will host a learning journey to Cell AgriTech’s CDMO facility in Penang, Malaysia, offering students hands-on exposure to the manufacturing side of cultivated food production.
For all the policy advancements, technical challenges continue to complicate the scale-up process. Chief among them: microbial contamination and the ethics of testing.
“Microbiological hazards introduced in the biomanufacturing process and its testing considerations to ensure high survivability of the cells… remain a concern,” Lim says. “The industry is currently relying on processes from biopharmaceutical and other food manufacturing processing lines, but some of the practices are not applicable.”
This makes the development of tailored HACCP (Hazard Analysis Critical Control Points) and GMP (Good Manufacturing Practices) frameworks a top priority.
Simultaneously, there’s growing resistance to animalbased toxicology testing—a hurdle for companies focused on ethical protein production.
“Some regulators [are] requesting animal studies… Aside from the misalignment with the industry’s position on animal welfare, animal toxicological studies have shortcomings, including low interspecies concordance and poor true positive human toxicity predictivity rate.”
The search for validated alternative methods is ongoing. APAC-SCA is working on these themes under the Regulatory Coordination Forum, with papers due at the Singapore International Agrifood Week in November 2025.
To help member companies navigate these barriers, APAC-SCA is generating and publishing peer-reviewed research through its coordination forum. These resources aim to equip regulators and companies alike with data-driven guidance on safety and scale-readiness.
Cellular agriculture isn’t just a novel category—it’s a critical lever for global food security. Since the debut of the first cultivated burger, over 170 companies have entered the space. Many now have products ready—or nearly ready—for market.
“The movement towards a future of sustainability and food security is being accelerated on a daily basis,” says Lim.
By linking with academia, regulatory bodies, CDMOs, and adjacent sectors like plant-based protein, the industry is forming a connected engine for scale.
For many in the industry, access to capital is now the limiting factor. “Global funding across many sectors have declined over the past few years, and agrifood tech was not spared,” Lim explains.
To address this, APAC-SCA launched the Cell Ag Investment Forum in 2025 alongside Beyond Impact VC to re-ignite investor interest in cultivated foods. The initiative aims to foster deeper connectivity between investors and startups in the field.
And while APAC-SCA continues its efforts to align stakeholders, it’s the food safety work, grounded in science, standards, and shared understanding, that will ultimately determine the sector’s future.
“We hope the forum creates greater traction and connectivity between investors and cell ag companies,” says Lim. “Participation is free and open.”
Asia-Pacific is rapidly becoming the proving ground for cultivated meat and seafood—and the roadmap built by APAC-SCA offers lessons that extend far beyond the region. From streamlining safety standards to engaging consumers and sparking investor confidence, the association is laying the foundation for an industry that could redefine how the world thinks about food production.
“Undoubtedly, there is still much work to be undertaken,” says Lim. “But we are excited to see collaborations across academia, government, and industry gain traction.”
The message is clear: for cellular agriculture to succeed, the work must go beyond innovation. It must dismantle friction, accelerate coordination, and prioritize public trust.
For startups, regulators, and investors across the global food system, Asia-Pacific is showing what the future could—and should—look like.
With insights from Calisa Lim, Senior Project Manager at the APAC Society for Cellular Agriculture (APAC-SCA).
Words By Chitra Muthiah, Operations and Resource Manager FMCG, Supply Chain & Product Assurance, DNV
Imagine the food supply chain as a relay race. Each stage hands over the baton of safety to the next. If just one person fumbles, the entire outcome is at risk. Microbial safety is that baton. It is not just a technical checkbox. It is a strategic responsibility that requires foresight, teamwork, and care at every step.
After more than twenty years working alongside food businesses developing systems, mentoring teams, and auditing operations, I’ve come to see microbial safety not as a single task, but as a living system. Despite massive progress in science, regulation, and technology, food businesses still face complex and shifting challenges when it comes to microbial risks.
Let’s take a closer look at how and where this baton can be dropped, and what we can do to keep it firmly in hand.
Food safety starts long before a product hits the shelf. In the research & development phase, many teams focus on taste, texture, cost, and shelf life. But when microbial risks are not considered early, especially with high-moisture or low-acid products, safety gets compromised before production even begins.
Think of a plant-based yogurt. It may be a hit with health-conscious consumers, but if its water activity and pH are not carefully controlled, it can become a perfect breeding ground for spoilage organisms.
The solution lies in integrating microbiological risk assessments right from the start. From selecting ingredients and equipment to designing packaging and distribution conditions, every decision should consider how microorganisms will behave. Predictive microbiology tools and shelf-life models help forecast risks and support better decisions in formulation, preservation, and packaging.
As production moves from the lab to large-scale manufacturing, gaps or inconsistencies in microbial control often emerge. One of the most common culprits is a poorly validated Clean-In-Place (CIP) system. If equipment surfaces are not fully cleaned and sanitized, biofilms may form. These biofilms are like microscopic fortresses; once they form, they are incredibly hard to remove and can persistently contaminate future batches.
To avoid this, CIP systems need to be designed, validated, and regularly re-verified. Simply assuming they are working is not enough. The same goes for packaging and preservation methods. Extended shelf life may sound appealing, but without validation of how the product behaves over time under different conditions, risks can quietly build up.
Overuse of antimicrobial agents is another concern. It may seem like a shortcut to safety, but it can actually promote resistance in microbes. Rotating cleaning agents, using natural preservatives, and conducting regular challenge studies can help reduce dependence on chemicals while maintaining safety.
Good infrastructure is essential in the food industry to keep food safe from harmful microbes. Key parts like smart layout (zoning), controlled air circulation, and easy-to-clean equipment help prevent contamination. These features work together to maintain a clean environment, reduce risks, and ensure safe food production.
Water is everywhere in food processing. It cleans, cools, dilutes, and even becomes part of the product itself. Yet it is often overlooked when assessing microbial risk. Poor-quality water or biofilm buildup in pipelines can introduce contamination even after thorough cleaning.
Many plants rely on borewell, surface, or recycled water without routine microbial testing of the right indicator organisms. Others assume treatment steps like chlorination or UV are sufficient without validating their effectiveness. The truth is, water can be a major carrier of contamination if biofilms develop in pipes or if microbial loads are not consistently monitored.
To mitigate this risk, water should be treated like a raw material. A water safety plan aligned with global standards (such as WHO or ISO) should include regular testing for microbial indicators like total viable counts and coliforms, along with maintenance of filtration and disinfection systems.
Raw materials: Risk starts at the source
Even the most hygienic process can be compromised by a single contaminated ingredient. Moisture-rich ingredients like dairy, meats, and fresh produce are particularly vulnerable. Inconsistent quality from suppliers, lack of audits, or insufficient incoming material testing can allow contaminants to enter unnoticed. Recycled or repurposed materials that have not been properly sanitized introduce additional risks.
To manage this, food companies must invest in routine supplier audits, incoming raw material testing protocols, strong supplier relationships, and risk mapping. Relying on Certificates of Analysis alone is not enough. Early intervention at the source is far more effective than attempting to correct issues later in the process.
Some microbial hazards don’t just spoil food; they make it dangerous to eat, even after cooking. Certain bacteria, such as Clostridium botulinum and Staphylococcus aureus, produce toxins that are heat-stable, meaning they can survive standard cooking temperatures. These toxins are invisible, tasteless, and odourless, but they can cause serious illness if not addressed early in the production process.
Toxin formation typically results from poor storage practices such as high humidity, elevated temperatures, damaged packaging, temperature abuse, or inadequate hygiene. Products like high-moisture food grains, ready-to-eat meals, canned foods, and cream-based desserts are particularly susceptible. Prevention starts with proper ingredient screening, using methods such as ELISA or HPLC, along with validated heat treatments, strict storage conditions, and robust hygiene protocols.
Environmental monitoring and biofilm control, especially in high-moisture environments, are essential. These steps, combined with clean handling practices and supplier due diligence, help reduce the risk of heat-stable toxin contamination.
Products can be well-designed and safely produced, but if storage and transport are not tightly controlled, microbial risks can still emerge. Temperature abuse, humidity, poor ventilation, and long storage times create ideal environments for microbial growth.
Sealed products are not immune. Even small fluctuations in storage conditions can lead to condensation or spoilage, particularly for perishable items like dairy or beverages.
To safeguard product safety, storage facilities and transport systems must maintain tight control over environmental conditions. Cold chains need to be monitored, and warehouse staff should be trained to handle products appropriately. Spot checks and audits can help ensure that what was safe at dispatch remains safe on arrival.
The final stretch of the race is no less important. At the retail level, issues like broken cold chains, poor stock rotation, and damaged packaging can lead to spoilage or contamination. Overloaded chillers, broken packaging, and staff unfamiliar with FIFO (first-in, first-out) practices can all reduce product integrity just before it reaches the consumer.
Retailers must be trained in basic food safety, storage, and hygiene practices. Clear labelling, appropriate refrigeration, and equipment maintenance help prevent problems at the final point of sale. Retailers also play a role in customer education, helping consumers understand how to store products safely at home.
One of the most underutilized assets in food safety is the microbiologist. In many companies, these professionals are confined to lab testing roles, performing enumeration and plating without being involved in broader decision-making. But their knowledge is most powerful when applied to prevention, not just detection.
Microbiologists should be involved in product development, process validation, root cause analysis, and sanitation planning. Empowering them to contribute across departments helps close safety gaps before they become problems. Their expertise not only strengthens safety systems but also supports innovation.
The future of food safety lies in prediction, not just prevention. Technologies such as Whole Genome Sequencing (WGS), environmental microbiome profiling, and in-line biosensors allow for early detection of contamination risks. Blockchain tools and supplier scoring enhance transparency and traceability. AI-powered dashboards and digital CIP validation systems help teams respond before issues escalate.
But technology alone is not enough. Training people to use these tools effectively is just as important. Leaders must support advanced training in microbiology, data interpretation, and implementation of the latest food safety technologies. From operations to quality assurance, every team member needs to understand their role in upholding safety.
Microbial safety is not a single department’s job. It is a collective effort that spans the entire food lifecycle. From design and development through to consumer handling, each step carries the baton. Dropping it at any stage can jeopardize not just a product, but public trust and brand reputation.
By embedding safety into every decision, empowering technical teams, and embracing modern tools, we can build a more resilient food system.
Because in the end, passing the baton of safety is not just about meeting standards. It’s about delivering on a promise — that every bite is safe, every time.
Chitra Muthiah is the Resource and Operations Manager for DNV’s FMCG Department under the Supply Chain & Product Assurance Business Unit in India. With over 23 years of experience in the food manufacturing, retail, and service sectors, she brings deep expertise in food safety systems, regulatory compliance, and third-party audits. Since joining DNV in 2016, Chitra has grown into a multifaceted role—leading operations, auditing, training, and mentoring teams. She holds a Master’s degree in Food Technology from the Central Food Technological Research Institute (CFTRI), Mysore. Passionate about building food safety culture, Chitra has played a key role in driving quality assurance programs, supporting new product development, and enhancing customer-focused compliance across the supply chain.
Words by Patrick C. Wouters, PhD, Global Hygienic Design Lead (Cargill), Chair of the EHEDG Working Group ‘Hygienic Design Risk Management’ and EHEDG Vice President (2010-2024) and Maria Paula Marques, Chemical Engineer, Consultant
In food manufacturing, ensuring food safety and product quality is critical. Hygienic design plays a crucial role in preventing contamination and upholding the highest standards of product safety and quality. Still, and up till this date, major food safety incidents are being reported, highlighting the critical importance of food safety management by having the right prerequisites in place. This article will discuss the importance of hygienic equipment and building design, risk management, and the role of the European Hygienic Engineering and Design Group (EHEDG, www.ehedg.org) guidelines in achieving these goals.
The European Hygienic Engineering & Design Group (EHEDG) is a non-profit organisation founded in 1989. Its primary objective is to provide the food industry with guidance on hygienic design and engineering, cleaning and sanitation, and other procedures and practices that are crucial for food safety and quality management. Over the years, EHEDG has expanded significantly, establishing regional sections in 35 countries worldwide.
Additionally, numerous food producers, equipment manufacturers, institutes, and other service providers have joined as members, forming an excellent network to discuss the latest technologies and solutions and to continue developing valuable guidance materials.
The functional aspects of hygienic design for equipment and buildings focus on preventing microbial growth and the ingress and accumulation of unwanted materials or pests. This is achieved by applying hygienic design principles and associated practices, ensuring segregation, cleanability, drainability, accessibility, and the use of appropriate construction materials.
Adhering to these principles ensures that equipment and buildings are easily cleaned and facilitates inspection and maintenance practices that prevent contamination. Additional benefits of hygienic equipment and building design include reduced cleaning time and optimized use of water and chemicals—important factors for achieving sustainability targets related to water usage, waste generation, and energy consumption.
Risk management in the context of hygienic design involves identifying potential sources of contamination and implementing design as well as operational measures to mitigate the identified risks. This process is essential for ensuring that food products are safe for consumption, have the correct quality, and meet regulatory standards.
EHEDG has developed a new document that supports decision-making in hygienic equipment and building design. Guideline 58, ‘Hygienic Design Risk Management’, provides a framework for assessing and managing risks by hygienic design. It emphasises
the importance of considering all aspects of the production process, including different life cycles of the equipment, as well as utilities, facility layout, and the management of people and material, including their flows throughout the buildings.
The hygienic design risk management (HDRM) model combines hygiene risk assessment and hygiene risk reduction via design, construction, integration & installation, as well as residual hygiene risk mitigation via operational procedures, e.g., cleaning and maintenance. It is based on generic, iterative risk management models (e.g., ISO31010) and has been developed to support the implementation of standards in the food and equipment manufacturing industry (e.g., EN1672-2, ISO 14159). The methodology is a step-by-step approach, supported by several checklists and examples:
• Establishment of scope, context, and criteria
• Hygiene risk identification
• Hygiene risk analysis and evaluation
• Hygiene risk reduction
• Verification, validation, control, and monitoring
By following this model, both food manufacturers can ensure that their facilities are designed to minimise the risk of contamination and optimise food safety and quality, as well as suppliers of equipment and building design services can also ensure that their products are fit for purpose. This proactive approach to risk management helps prevent issues before they arise, ensuring that products meet the highest standards of safety and quality.
The importance of designing the right equipment cannot be overestimated. For instance, selecting the correct materials for product contact surfaces in equipment will prevent chemical crosscontamination and physical contaminants, as well as manage the risk of corrosion. Equipment with smooth, non-porous surfaces is less likely to harbour bacteria, making it easier to clean and sanitise. Designing equipment for cleanability and drainability requires, for example, no crevices, no dead ends, and no sharp corners.
Additionally, equipment that is easy to disassemble and reassemble allows for thorough cleaning and inspection, further reducing the risk of contamination. The EHEDG organisation has written several guidelines to explain how closed, open, as well as several components of equipment should be designed to achieve the functional objectives of hygienic design. The EHEDG Guideline 8 describes the basic hygienic design concept. This document is freely available on ehedg.org. In addition, several methods have been described on how equipment can be tested and certified for several aspects like cleanliness, bacterial tightness, and sterilisability.
The EHEDG Guideline 44 focuses on factory design and provides comprehensive recommendations for hygienic building design (civil, structural, architectural), plant layout, and the management of people, materials, and utilities flows, including traffic patterns within the facility. Key aspects of this guideline include zoning, segregation, and barrier control. Zoning involves dividing the facility into different areas based on the level of hygiene required.
For example, high-risk zones where ready-to-eat products are processed should be separated from low-risk zones where raw materials are handled. Segregation involves physically separating different areas by walls and ceilings to prevent crosscontamination, while barrier control involves using, for example, transition zones or differential pressure to control the movement of people and materials, including air.
Other examples are separate entrances and exits or dedicated pathways for personnel and materials, which can help to prevent cross-contamination. Another important aspect is the design of drains. Drains in high-hygiene zones, where, for example, ready-to-eat products are handled, should be kept physically segregated from drains in the lower hygiene zones in which raw or uncooked materials are handled. The drains themselves should also be hygienically designed, cleaned, and disinfected at regular intervals to manage cross-contamination with, for example, Listeria.
Heating, ventilation, and air conditioning (HVAC) systems play a critical role in maintaining air quality and preventing cross-contamination in food manufacturing facilities. A risk-based HVAC design, especially in high and medium hygiene zones, is essential for controlling temperature, humidity, and air flow, creating an environment that minimises the risk of contamination.
Key parameters to consider in HVAC system design include air filtration, airflow direction, and pressure differentials. Air filtration removes contaminants from the air using filters, while airflow direction and pressure differentials help control air movement to prevent the spread of contaminants. For example, maintaining positive air pressure in high-risk areas prevents contaminants from entering, while negative air pressure in low-risk areas contains contaminants. Additionally, using high-efficiency particulate air (HEPA) filters can help remove airborne contaminants, further reducing the risk of contamination.
Air humidity management is another critical factor, particularly in chilled, ready-to-eat manufacturing facilities. The formation of condensate and aerosols, especially after wet cleaning, is a critical crosscontamination vector. A well-designed HVAC system that is able to manage these conditions by air dehumidification and increased air changes per hour is essential for ensuring a safe production environment. By creating dry zones free of aerosols after wet cleaning, manufacturers can further reduce cross-contamination, ensuring that their products meet the highest standards of safety and quality.
As explained in the introduction, managing food safety and quality risks by design is an effective and reliable way to mitigate risks. However, in certain cases, remaining hygiene risks need to be addressed through operational procedures.
For example, in ready-to-eat food manufacturing facilities, implementing and adhering to a detailed cleaning schedule ensures that all areas and equipment are cleaned and disinfected regularly. The correct use of cleaning and disinfecting agents, following the manufacturer’s instructions for dilution and contact time, is essential for effective sanitation. Using well-designed and well-maintained cleaning tools further enhances the cleaning effect. Regular staff training on hygiene practices and cleaning procedures helps maintain high standards of cleanliness.
Ultimately, these procedures need to be validated and monitored for effectiveness, for which the EHEDG organisation has developed various guidelines.
Another example of mitigating remaining risks is adhering to correct maintenance practices to ensure that equipment or buildings do not become the root cause of physical hazards entering the manufacturing process or causing biological hazards, such as those resulting from roof leakage.
Hygiene risk management is a primary objective during food production. However, it remains crucial even after production, before the food product reaches the consumer. Therefore, risk management does not end in the warehouse. It is essential to ensure that conditions in the warehouse and during the transport of finished goods do not lead to any food safety or quality defects.
For example, the condition of the product and packaging materials should not be compromised due to poor transport conditions, such as inadequate temperature management during chilled or frozen transport, which could result in food safety issues due to the growth of certain microorganisms or quality defects. Another example is packaging damage caused by poor handling practices while loading and unloading trucks.
Additionally, regular monitoring and documentation practices can help track conditions during storage and transport, allowing for prompt identification and resolution of potential issues. Ensuring that staff involved in storage and distribution are well-trained in hygiene practices and aware of the importance of maintaining food safety standards is also crucial. Finally, having contingency plans in place for unexpected situations, such as equipment failures or delays, can prevent compromising food safety and quality.
In conclusion, risk-based hygienic design is essential for ensuring food safety and quality in food manufacturing. By implementing hygienic design principles for equipment and buildings, manufacturers can prevent contamination and uphold high standards of cleanliness.
Additionally, operational procedures, including regular cleaning schedules, proper maintenance, and staff training, are crucial for mitigating remaining hygiene risks. Ensuring proper conditions during the storage and transport of finished goods is also important to prevent food safety and quality defects. Regular monitoring, documentation, and contingency plans further support effective hygiene risk management.
Recent food safety incidents underscore the need for robust risk management strategies. The EHEDG guidelines provide valuable frameworks for assessing and managing hygiene risks, combining design, construction, and operational procedures to minimise contamination risks. Adhering to these guidelines not only enhances food safety but also contributes to sustainability by optimizing cleaning processes and resource usage.
Ultimately, a proactive approach to hygienic design and risk management ensures that food products meet the highest standards of safety and quality, protecting consumers and supporting the industry’s commitment to excellence.
By Cath Isabedra
Korea just made a strong case for why the future of logistics—and especially cold chain logistics— deserves the world’s attention. At this year’s ICPI WEEK 2025, held at KINTEX in Goyang, over 41,000 attendees and 1,200 companies from 23 countries gathered to showcase and explore the innovations shaping a more sustainable, efficient, and globally connected supply chain.
According to Gilsoo Kim, Executive Director of Kyungyon Exhibition Corp., responsible for organizing the event, the message to international buyers was clear: Korea is not only investing in cutting-edge logistics technology but also building the partnerships and policies needed to scale those innovations globally.
When asked about how keynote speakers and feature exhibits were selected, Kim explained, “Keynote speakers and main exhibition zones at ICPI WEEK are selected by a forum committee composed of government officials, affiliated institutions, academic societies, and privatesector experts.”
The criteria? Speakers and exhibitors needed to demonstrate “global influence, industrial leadership, and contribution to sustainability.” It’s no surprise then that the overarching theme this year—“A Sustainable Future Through Innovation”—shaped not only the tone of the presentations, but the very structure of the exhibition itself. Environmental technologies and AI-based logistics solutions took center stage as Korea positioned itself as a springboard for green logistics partnerships in Asia and beyond.
Global relevance backed by real
ICPI WEEK’s internationalization efforts were especially notable this year. As Kim shared, “This year, ICPI WEEK accelerated its internationalization efforts by introducing various new programs aimed at attracting overseas participants and media.”
These included a global buyer matching program, invited media interviews, and industry-specific international conferences and forums. These weren’t just token initiatives—they created real B2B opportunities, networking touchpoints, and knowledge exchanges that brought global relevance to Korea’s domestic logistics strengths.
For international buyers seeking entry points into Asia’s supply chain ecosystem—or expansion into Southeast Asia—these programs demonstrated Korea’s readiness to collaborate, not just showcase.
If one trend stood out, it was the rise of nextgeneration logistics startups. As Kim pointed out,
“This year, logistics startups also gained significant attention, focusing on AI-based delivery optimization, urban logistics hubs, and eco-friendly electric delivery vehicles.”
Korea’s startup sector is now a hotbed for technologies that address two of the most urgent demands in logistics today: sustainability and operational efficiency. From autonomous delivery robots navigating city grids to real-time inventory platforms powered by AI, the innovation on display wasn’t speculative—it was market-ready.
“Emerging companies using autonomous delivery robots and AI logistics platforms are rapidly growing by pursuing sustainability and operational efficiency,” Kim emphasized.
For international buyers looking for scalable green tech solutions, Korea’s logistics startup scene offers partnership-ready innovations that could integrate seamlessly with regional or global operations.
Logistics in Korea is evolving not just technologically, but culturally. Amid shifting generational dynamics and the need for agile talent, logistics companies are rethinking their internal structures.
“The logistics industry is adopting automation systems and striving to innovate organizational culture,” Kim shared. This includes “expanding flexible work arrangements and intergenerational communication programs to foster a more adaptable and inclusive workplace.”
The takeaway? Korea’s logistics sector isn’t just chasing efficiency—it’s also investing in workforce transformation to stay competitive, resilient, and relevant across global markets.
One of the more candid insights from Kim came in response to Korea’s green logistics agenda. While the government is actively promoting low-emission initiatives—“such as expanding infrastructure for electric delivery vehicles and reducing carbon emissions”—implementation is not without friction.
“Many small and medium-sized logistics firms face challenges such as high initial investment costs and regulatory uncertainty,” Kim acknowledged. The way forward, he says, will require “stronger government support and regulatory reform… to accelerate the transition to green logistics.”
This level of transparency reveals a mature ecosystem—one aware of its limitations and actively seeking solutions. For international buyers and partners, this signals both opportunity and alignment: Korea is serious about green logistics and willing to collaborate on its growth.
From startup agility and AI-driven logistics to policybacked sustainability and global deal-making, Korea is rapidly emerging as a logistics hub that delivers both innovation and infrastructure. ICPI WEEK 2025 wasn’t just a trade show—it was a strategic preview of where Korea is heading.
For companies seeking resilient cold chain partners, scalable tech, and regional alliances, Korea is no longer just a gateway to Asia. It’s becoming a global node in the future of logistics.
ICPI WEEK will return alongside Korea Pack from March 31 (Tue) to April 3 (Fri), 2026, at KINTEX in Goyang, offering even more opportunities for international buyers to connect with Korea’s logistics and packaging innovators.
By Cath Isabedra
Food systems across the globe are under immense pressure to evolve. Consumers demand to know not just what’s in their food, but where it comes from, how it was made, and what it costs the planet. Against this backdrop, Ireland has made traceability the cornerstone of its national sustainability goals.
Rather than branding or promotional campaigns, the real value lies in what the system achieves: measurable environmental stewardship, social accountability, and a credible pathway to climate resilience.
Traceability in Ireland’s food system isn’t a regulatory afterthought—it’s a structural pillar. It allows food producers to account for their environmental impact and make improvements based on data. Through national databases and auditing infrastructure, Ireland captures information about emissions, soil health, animal welfare, biodiversity, and resource use from tens of thousands of producers.
“Origin Green was born out of international customer demand. It drives daily decision-making through measurable, sustainable targets that protect the environment and support local communities,” says Lisa Phelan, Southeast Asia Director at Bord Bia
Weekly audits—up to 700 of them—form the operational core of the system. These assessments go beyond compliance, feeding into feedback loops that guide on-farm and supply chain decisions.
What sets Ireland’s system apart is how it transforms traceability data into actionable feedback. Farmers receive detailed reports outlining carbon footprint, nutrient management, and land use practices. These reports, created in partnership with Teagasc, offer science-based guidance and allow producers to track their performance over time.
Some farmers have used the reports to implement sustainability improvements such as low-emission slurry spreading, reduced nitrogen inputs through clover planting, better forage management, and a transition to protected urea fertilizers. “These actions help reduce greenhouse gas emissions while enhancing productivity,” Phelan notes.
One of the strongest elements of Ireland’s system is its inclusiveness. Smallholders and SMEs are often left behind in global sustainability efforts due to resource constraints. Ireland addresses this with structured support, like the Signpost Farms initiative and the Origin Green Academy, which offers advisory services, training, and standardized tools.
“By standardising data collection through the Sustainability Survey and providing benchmarking tools like the Carbon Navigator, the programme enables smaller producers to measure and improve their performance without requiring additional headcount or investment,” says Phelan.
Ireland’s sustainability goals are not merely aspirational. They are enforced. Phelan explains that companies that fall short of their five-year sustainability plans face conditional approval, corrective actions, and in some cases, suspension.
“Persistent underperformance or inaction... can result in a formal deduction of Origin Green credits... In severe cases, companies may be downgraded or lose their membership entirely.”
This system protects the credibility of the traceability model and ensures that sustainability remains an operational requirement.
Traceability in Ireland isn’t just about meeting domestic or international standards. They use it as a tool for value creation. Verified data on sourcing and environmental impact enables producers to differentiate their products in high-trust markets.
“In Asia, Irish producers use traceability to reinforce product authenticity and build consumer trust... particularly for high-growth categories like beef, dairy and seafood,” says Phelan.
Over 90% of Ireland’s food and drink exports come from producers that are part of the traceability and sustainability framework. This data-driven approach appeals to discerning markets like Japan and Singapore, where clean-label and sustainable sourcing are highly valued.
Seafood presents added complexities—crossborder jurisdictions, bycatch, and habitat impact. Ireland’s solution involves partnerships with BIM and the use of real-time monitoring, certifications like MSC, and reporting mechanisms that trace catch from sea to plate.
Phelan elaborates: “Irish seafood producers demonstrate measurable environmental responsibility through a combination of innovation and rigorous verification... Through Origin Green, producers commit to quantifiable sustainability targets across emissions, water use and biodiversity management.”
To ease the burden on smaller fisheries, Ireland supports group certifications and shared compliance resources. Initiatives like the RSS certification ensure that even small-scale producers meet traceability standards.
The idea of sustainability has evolved rapidly. “Sustainability today is no longer just about carbon emissions or environmental compliance,” says Phelan. “From an Irish standpoint, it now encompasses biodiversity, water stewardship, social equity, and long-term economic resilience.”
Traceability systems are adapting to meet this expanded definition. Ireland is aligning its reporting frameworks with international benchmarks such as the UN Sustainable Development Goals (SDGs), creating a model that others can reference.
Phelan is clear that the global industry isn’t asking the right questions yet. “One critical gap is whether traceability and sustainability systems are being designed to create true transparency and value, not just to meet regulatory compliance.” The key lies in designing frameworks that empower producers, offer credible transparency to consumers, and integrate metrics like biodiversity and water use.
Countries looking to emulate Ireland’s approach should resist copy-paste models. “Programmes must be tailored to local realities, not copied wholesale,” Phelan cautions. The success of Ireland’s model stems from continuous improvement, independent verification, and support structures that reach across every node in the supply chain.
Ireland’s approach reframes traceability from a burden into a catalyst for transformation. It empowers producers with data, builds market trust, and provides accountability without exclusion.
Ireland’s Origin Green journey exemplifies how traceability can be wielded as a strategic tool –ensuring that promises of sustainability are backed up by proof, building consumer and buyer trust, and ultimately securing a competitive edge in the global food marketplace.
As the world’s food systems grapple with challenges of safety, authenticity, and environmental impact, the Irish example shines a light on a possible path forward: one where every link in the food chain is accountable, and every product carries the legacy of a sustainably minded origin
insights from Lisa Phelan, Director, Southeast Asia and Australia, Bord Bia.
Based in Singapore, Lisa Phelan leads Bord Bia’s efforts across Southeast Asia and Australia to drive greater awareness, appreciation, and demand for Ireland’s world-class food, drink, and Horticulture.
With over 12 years of experience in the food and beverage industry, Lisa brings a wealth of expertise spanning procurement, business development, commercial strategy, and excellence for leading global multinationals. She has spent the last decade in Singapore, building strong commercial bridges across Asia, and joined Bord Bia in 2023 to deepen Ireland’s presence in one of the world’s most dynamic and fastest-growing markets.
Passionate about connecting sustainably produced Irish food with the evolving tastes and trends of the region, Lisa works closely with industry partners, retailers, and chefs to champion Ireland’s commitments to quality, sustainability, and innovation through Bord Bia’s flagship programmes, including Origin Green and the Spirit of Ireland.
FOOMA JAPAN
JUNE 10 - 13, 2025
TOKYO BIG SIGHT, TOKYO, JAPAN
PROPAK CHINA 2025
JUNE 24-26, 2025
NATIONAL EXHIBITION AND CONVENTION CENTER (SHANGHAI), CHINA
IVORY COAST FOOD EXPO 2025
JUNE 24 - JUNE 26
ABIDJAN, IVORY COAST
FOOD MANUFACTURING INDONESIA
JULY 29 - JULY 31
JIEXPO KEMAYORAN, JAKARTA, INDONESIA
AUGUST 20 - 22, 2025
ASEAN FOOD & BEVERAGE EXHIBITION 2025
SEPTEMBER 2-4, 2025
IMPACT EXHIBITION CENTRE BANGKOK, THAILAND
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