2019 interviews with FoodPacific Manufacturing Journal

Dear Readers,

Happy holidays from the staff of FoodPacific Manufacturing Journal and Food Manufacturing Journal-Middle East. It has been another interesting year in the food and beverage industry, one that tested capabilities to come up with winning concepts for the market, of mergers and acquisitions, and unveiling of technologies and new facilities. It's a competitive market, but in the end who wins? We'd like to think all of us as consumers.

Every December we look back to features we did over the past 12 months, and here are some from the list of exclusive interviews:

In the coming years, we will see more of blockchain being implemented in Asia's F&B industry. Read this report on how farmers have collaborated with Oxfam to get the most from their yield:

Fair trade through blockchain technology

The Italian company SIPA has been one at the forefront of PET recycling,  and as of our interview with them in June,  their most innovative recycling equipment had already been installed in a client's facility in Japan.

SIPA technology, equipment bring rPET preforms closer to reality

Rum may be perfect as it is, but is also loved in cocktails, and gives chocolate, cakes and confectionery that warm kick. But what makes a good rum? For the owners of Samai, the best rums begin with the best molasses, and they found it in Cambodia. We needn't argue with them because they have the awards to prove it.  

The secret to Samai’s premium rum

There are so many ingredients available to food and beverage manufacturers, but how do companies make their choices? Do they look beyond the ingredients? 

CP Kelco underscores sustainability in products, processes

A German once told me the best ice cream comes from Parma, Italy. But if you're in the Philippines, you have to try the Carmen’s Best brand for their original creations.

Carmen's Best Ice Cream

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