Food Bev Asia

The next issue of F oodPacific Manufacturing Journal will soon be out.  This issue will acquaint you with manufacturing companies that are starting out bravely in the industry. Again we go to Cambodia to visit two manufacturers, one is a spirulina producer backed by investors from Australia, and the other has ventured into the competitive instant coffee market. In Taiwan, meanwhile, one of our editors writes about a veteran producer of deep ocean water minerals, said to be one of the more natural ingredients that can be added to beverages, as well as cosmetics.   We also take a look at innovations in the world of 3D printing, specifically how these will shorten food supply chains and enhance nutritional customizability. Of course the September issue will not be complete without industry updates on wines, beers, and other alcoholic beverages. And as always, we feature the latest products and services from the industry's trusted names in packaging, process

A few months back we featured PT. Greenfields Indonesia in FoodPacific Manufacturing Journal . Greenfields is one of the region’s leading dairy providers, with the capacity to process 40,000 tons of milk annually at its facilities in Desa Babadan, East Java. The company’s pasteurized milk, UHT milk, fresh cheese, and whipping cream, are available in Singapore, Malaysia, Brunei, Myanmar, the Philippines, to name a few. This coming November at the 2nd Asia Food and Beverage Summit , the Head of Dairy Manufacturing at Greenfields, Mr Darmanto Setyawan, will be speaking on how to manage an integrated farming and processing dairy. Get to know Greenfields in this interview with Mr Darmanto.

RINGIER Events will be holding the 2nd Asia Food and Beverage Summit in Jakarta, Indonesia from 7-8 November 2016. This full scale conference conducted in partnership with the Indonesian Food and Beverage Association (GAPMMI), the Indonesia Association of Food Technologists (IAFT or PATPI), and the Indonesian Packaging Federation (IPF), brings together various parties involved in the fields of processing, packaging, ingredients, formulation, and logistics in the ASEAN region. Ringier is now accepting technical papers relevant to these sectors. Please visit our website to see the partial list of speakers, early bird rates, and other information regarding this event. http://www.ringierevents.com/conference/2nd-asia-food-and-beverage-summit-2016

In Asian Development Outlook 2016, the Asian Development Bank has called Cambodia Asia’s New Tiger Economy. The country has much to do – or change – to attract the international market, but forecasts are optimistic for this ASEAN country. As outsiders look into the potential of Cambodia for their businesses, we hope to give them an idea through our interviews with local manufacturers.   The most recent, and biggest investment in the food and beverage market to date has been the opening of the country’s first and only dairy ANGKOR Dairy Factory, a USD23 million joint venture between Vietnam’s Vinamilk and BPC Trading Co. in Cambodia: Cambodia opens first and only dairy factory . We first heard about the launch of this Cambodian venture from Vinamilk CEO, Mr Mai Hoai Anh, whom we interviewed in February. Vinamilk: Success in sustaining business and environment Craft brewing Also in FoodPacific Manufaturing Journal, we featured craft beer in Cambodia. In the report,

Meat, fish, poultry are widely available for our consumption today. Many of the world’s population have access to protein sources not only from animals, but from plants. It may not feel like there’s a need to augment current protein sources, but this will be more pronounced in the future as the population increases, as part of food security. When I come across reports on cultured meat, test-tube meat – future meat, I admit it does pique my curiosity and I begin to imagine flavors and textures. Cultured meat refers to any meat that is grown outside of an animal. The most recent report is from Memphis Meat, which in February this year debuted meat grown from cells of cows, pigs, and chickens. The US-based tech company said among its first products would be sausages, hot dogs, burgers, and meatballs made using recipes from award-winning chefs. You’ll have to wait for about five years to taste those products, which by the way would probably taste “normal” if we take the word o