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AQUACULTURE
Asia overview
CONVENTION REPORTS
from Nepal to New Zealand
UNI VS WORKPLACE
working together
food
technology
The
seeds of
OFFICIAL PUBLICATION OF AIFST INC.
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Food Asia.pdf 1 27/08/2014 7:46:34 PM
03
05 Indonesian Association of Food Technologists
Revised education standards for undergraduate food technology/
agricultural processing technology program
06 Philippine Asssociation of Food Technologists
Review of the 800-strong convention in July and looking ahead to
the 2015 ASEAN integration
09 Food Science and Technology Association
of Thailand
Developing the image of Thailands brand to create
consumer condence
12 Linking education and industry
Long-standing collaboration between a commercial food enterprise
and an Asian university
14 Aquaculture across Asia (part 1)
A great introduction to the burgeoning aquaculture industry in
Asia look out for Aquaculture in China in the next issue
16 Food Innovation Australia
Facilitating transformational change in Australias food industry
and reaching out to Asia
18 New Zealand Institute of Food Science and
Technology
Review of the NZIFST convention in July, featuring topics on food
innovation and food by design
20 Nepal Food Scientists & Technologists Association
A welcome insight into Nepal as a country and the investments
into food research and development
22 Australian Institute of Food Science
and Technology
The ofcial round-up of the AIFST convention in July which
boasted over 600 attendees
24 Singapore Institute of Food Science & Technology
Young Scientist Award 2014 nomination - discover the
wine breakthrough
25 Pecan focus
Think you know about pecan nuts?
CONTENTS
FEATURES
FOOD ASIA PACIFIC Issue 1, Volume 1
September 2014
24
25
14
06
04
Published by the Australian Institute of Food Science
and Technology Incorporated (AIFST) and Food Innovation
Australia Limited (FIAL).
Editorial: Ernest Worsley Publishing Limited
Contributors: AIFST, Aquaculture without frontiers, FIAL,
Foodstream, FoSTAT, IAFT, NEFOSTA, NZIFST, PAFT, SIFST
Advertising: Stefan Worsley
Production: Ernest Worsley Publishing Limited and
Bite Custom Publishing
Editorial enquiries should be addressed to:
stefan@aifst.com.au
Food Asia Pacic
T06 The Village
3 Julius Avenue
North Ryde
NSW 2113
Australia
Tel: 02 9977 8195
Web: www.foodasiapacic.com
Food Asia Pacic is an ofcial journal of the AIFST inc. Statements
and opinions presented in the publication do not necessarily reect
the policies of the AIFST nor does the AIFST accept responsibility
for the accuracy of such statements and opinions.
Editorial contributions are invited; guidelines are available on the
publications website www.foodasiapacic.com
No part of this publication may be reproduced or distributed in
any form or by any means, or stored in a database or retrieval
system, without the prior written permission of the publisher.
All rights reserved.
FROM THE EDITOR
Welcome to the inaugural edition of Food Asia Pacic.
This rst issue features introductions and overviews from the
various food science institutes across the Asia Pacic regions.
Id like to acknowledge their contributions and their faith in
this publication, which will create more communication between
our industries.
I hope to continue to expand on the relationships already built
with these institutes so that this publication becomes a platform
for knowledge sharing.
Id like to encourage submissions and ideas for editorial content for
the November issue. These can include speeches from conferences
and meetings, academic and research papers, food processing
technology news and information, food innovation, functional
foods and beverages, product development, food business trends,
test results and data, food safety and changes to regulations,
training and careers, awards, investments, information technology
and online tools, articles focusing on key people in the industry
and key events.
In the November issue Id also like to include some regular features
suchs as news briefs, letters to the editor and a diary of events
so please feel free to send me these too!
In the meantime, I hope you nd the Food Asia Pacic September
edition interesting and useful.
Stef Worsley
Food Asia Pacic Editor
05
Indonesian Association of Food Technologists (IAFT) has revised
education standards for undergraduate food technology/
agricultural processing technology program in December 2013.
The IAFT taskforce prepared an education standard considering
a new Indonesian Qualication Framework (IQF) and Indonesian
Higher Education Standard. This education standard is valuable
as a guideline for study programs and universities in Indonesia to
evaluate their existing programs or establish new programs as well
as to inform the government and industries the basic standards
of professional competencies for the food technology/agricultural
processing technology graduates.
Setting the stage
The IAFT rst established education standards for undergraduate
program in food technology/agricultural processing technology
in 2000. The major changes in the 2013 IAFT education standard
compared to the previous version is the addition of dened
graduate competencies or program outcomes in accordance with
the IQF for undergraduate programs as well as specic learning
outcomes to be covered in the food technology/agricultural
processing technology curriculum. IAFT recommends 42 specic
learning outcomes covering hard skills (food chemistry and
analysis, food safety and microbiology, food processing and
engineering, food biochemistry, nutrition and health, and applied
food science) and success skills (professional skills, interaction skills,
information acquisition skills, oral and written communication
skills, life-long learning skills, critical thinking, and organisational
skills). These specic learning outcomes have corresponded to the
2011 Institute of Food Technologists (IFT) Education Standard.
Flexible entry
The new IAFT education standard does not require specic courses
in order to allow study program be more exible designing
its curriculum. As long as each learning outcome is covered
in the required courses, the study program meets the content
requirements. A study program may develop a spread sheet to
ensure the specic learning outcomes are covered within the
required courses of the curriculum. However, in order to meet the
core competencies for the students, several background courses
are necessary to be included in the curriculum, i.e. chemistry
(general chemistry, organic chemistry, biochemistry, analytical
chemistry and physical chemistry), biological sciences (general
biology and microbiology), physics, mathematics (including
calculus), statistics and communications.
Effective support
The IAFT education standard also requires a study program to
dene teaching and learning strategy and assessment tools to
evaluate the achievement of student learning.
A study program also must have adequate resources (size and
qualication of teaching faculty, laboratory facility, relevant
textbooks and scientic journal, analysis and food processing
equipment), and independent organisation and budget to hold
a high quality education program.
The IAFT committee
IAFT taskforce targets education
A revised standard for undergraduate food technology/agricultural processing technology education
program in Indonesia
by Dr Feri Kusnandar (IAFT)
The Indonesian
Association of Food
Technologists
Southeast Asian Food
& Agricultural Science
& Technology Center
The Philippine Association of Food Technologists successfully
completed their 53rd Annual Convention on 9 11 July this year at
the SM Aura Premier SMX Convention Center in Taguig City, Metro
Manila, Philippines.
The convention brought together over 800 professionals, government
representatives, academics and students. The theme of FOODNATION,
Building a Better Philippines through Food Technology was the platform
for more than 40 speakers covering an array of topics.
The event was honoured by the presence of a number of
distinguished speakers including Dr Kenneth Hartigan-Go, acting
director general of the Philippine Food and Drug Administration,
and Senen M. Perlada, director of the Export Market Bureau of
the Philippine Department of Trade and Industry. Key areas of
discussion were the upcoming 2015 Association of Southeast
Asian Nations (ASEAN) Integration as well as food safety and
product innovation. Dr Cielito Habito, chief of party of the USAID
Trade-Related Assistance for Development Project, who was
also one of the speakers, emphasised that in order for us to be
prepared for ASEAN 2015, we must have a change in mindset.
Topics of the technical sessions during day two comprise
sustainable programs on basic food commodities and the recent
developments in food research and processing. Some of the
key areas discussed include sustainability and innovations in
the cocoa, sugar, dairy, rice and water industry, managing food
allergen contamination, latest nutrition surveys and latest nutrition
tools, sustainable packaging and strengthening food technology
capabilities through Total Quality.
ASEAN reforms
The last day of the convention was bounteous with topics on
working towards One ASEAN, the third-most populous region
and the seventh largest economy in the world.
Dr Oscar Gutierrez Jr from the Policy and Planning Ofce
of Philippine Food and Drug Administration discussed the
improvements of some current general reforms of the organisation.
Reforms on clarifying policies and priorities include Review Remove
Redundant Regulations, ISO accreditation and IT administrative
solutions. On the improvement of evaluation process, food
manufacturers were very pleased on the developments on Product
Oriented Centres, online application system, e-payment system,
online follow-up and updated rules and regulations.
Food Safety also continues to be a focus for the members.
The Republic Act: 10611 The Food Safety Act (July, 2012)
was a topic addressed by the Philippine FDA during their updates
to the organisation. It was announced that the implementing
rules and regulations have been completed. The members were
pleased to know the implementation of the Food Safety Act was
well underway.
Another highlight during the last day of the event was the
discussion of Maria Victoria D. Pinion, OIC-Chief, Product
Research and Standard Development Division CFRR Food and
Drug Administration and the chair of the Technical Committee
National Codex Organization, regarding the updates on CODEX.
She discussed the benets of participating in Codex Alimentarius
Commission and the recent Philippine positions to CAC. She
presented how CODEX promotes sound regulatory systems based
on risk assessment, creates market condence especially on
problems related to the globalisation of food and consolidates
information on emerging food safety hazards.
2015 food conference
The convention was a resounding success wrapping up with the
announcement of the 2015 ASEAN Food Conference and some
inspirational words for Dr Alonzo Gabriel, Associate Professor,
Department of Food Science and Nutrition, College of Home
Economics, University of the Philippines, Diliman Campus.
Dr Gabriel was one of the Best Young Scientists of 2013 as
recognised by the International Union of Food Science and
Technology (IUFoST).
Philippines paving the way for the future
Philippine Association of Food Technologists holds its 53rd annual convention and looks ahead to the
ASEAN integration in 2015
By Pamela Forshage, President, Philippine Association of Food Technologists
06
Assistant Secretary Blesila A. Lantayona of the
Department of Trade and Industry
In 2015, the Philippine Association of Food Technologists (PAFT)
will host the 14th ASEAN Food Conference, The Bigger Picture,
One ASEAN through Food Technology on June 24 26 at the
SMX Convention Center, Pasay City, Metro Manila, Philippines.
The ASEAN Food Conference is a meeting of the Federation of the
Institutes of Food Science and Technology in ASEAN (FIFSTA).
The purpose of the ASEAN Food Conference is to highlight
signicant developments in research and innovations in food
science and technology with an emphasis on food products
innovation. The conference will feature a series of presentations
and discussions in plenary, concurrent and poster sessions, informal
gatherings, competitions and exhibitions.
PAFT is the leading organsation of food scientists and technologist
in the country. The Association was founded in 1960 and actively
participates in FIFSTA and IUFoST activities. PAFT has continuing
activities throughout the year including industry interactions,
seminars and student activities.
The association aims to contribute towards professional growth of
members, to provide the general public with scientic information
to guide them in intelligent choices of food matters, to raise the
educational standards of food technology training institutions
through advocacy and to be the fountainhead of food technology
solutions to technical issues pertinent to the food industry.
Ribbon cutting of the PAFT Exhibition - Director
Senen Perlada and Dr Kenneth Hartigan-Go with the
PAFT Board of Directors
Philippine Association
of Food Technologists
07
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Thailand: Trust in our brand
Strengthening competitiveness and increasing opportunities for Thai products in the global market place
Information courtesy of the Ofce of Product Value Promotion Department of International Trade Promotion, Ministry of Commerce
The never-ending expansion in Thailands export sector during the
past decades has reected the increase in the demand for Thai
products and services from worldwide consumers. The Department
of International Trade Promotion (DIPT) of the Ministry of Commerce
has initiated a project to develop the image of the country and
Thailands Brand since 1999 to create consumer condence in
terms of Thailand as a high-quality product manufacturing and
service base, in accordance with the country strategy to increasing
competitiveness in an efcient and sustainable manner.
1999: Thailands Brand Project
In 1999, the DITP (formerly known as the Department of Export
Promotion) began studying the consumer behaviour towards
Thai products and brands. The outcome was that Thailand has a
uniqueness in the renement and diversity of products and services
for export. DITP therefore came up with two distinctive qualities of
Thai products, namely Diversity and Renement. In the rst phase,
the project aims to enhance the image of Thai products and services
to the middle and high range, by advocating the private sector to
attach the Thailands Brand symbol along with their own brand
on the packaging. This is to motivate business operators to keep
their quality and standards, as well as creating a reputation for their
products and services.
2007: Assessment of the Thailands Brand Project
In 2007, DITP performed studies on the awareness, importance and
satisfaction towards the Thailands Brand project, and came up
with the following results:
The brand has strength in promoting exports of Thai products,
helps with accreditation, improves the reliability and provides an
indication that the product is from Thailand. Thailands Brand
is known widely within Thailands export community, as it helps
drive exports of Thai products and provides certication for Thai
products for export.
The weakness is a lack of clear advertisement, lack of acceptance
for accreditation in the international arena and the lack of clear
benets for members participating in the project.
Thailand a key player on the global food stage
09
2010-2011: Developing Thailands Brand roadmap
In 2010-2011, DITP studied information on overseas markets
affecting the image of Thai products (focusing on the Asia-Pacic
region), and created an in-depth roadmap for Thailands brand
according to the following details:
1. A study of the effect of overseas markets
towards the image of Thai products
From August 2010-January 2011, DITP studied information on
overseas markets affecting the image of Thai products (focusing
on the Asia-Pacic region), by studying and analysing two types
of data:
1.1 The study of consumer behaviour towards Thai products in 14
countries, such as China, Japan, India, Malaysia, Indonesia,
the Philippines, Vietnam and Australia; along with the study
of Thailands image in Asia, consumer behaviour towards
Thailands export products, the awareness of Thailands
Brand symbol, as well as the media and advertisement
behaviour in targeted countries.
Process: Information conducted through online research
from a total of 2,500 consumers, and an analysis of target
groups in 14 countries including China, Hong Kong, Japan,
South Korea, Taiwan, Singapore, Indonesia, Malaysia,
the Philippines, Vietnam, India, Saudi Arabia, the United
Arab Emirates and Australia. The targets are selected from
potential countries with a high economic growth in ve
regions (Eastern Asia, South-east Asia, Southern Asia, Middle
Eastern Asia and Asia Pacic), and are the top 20 countries
worldwide with the highest amount of imports; or the
highest amount of Thai imports.
Objective: To use as a guideline to create a positive image
of country perception, as well as to create a strength and
identity for Thailands Brand.
1.2 The study of information regarding support towards top Thai
brands entering the global market, by analysing business
members of Thailands Brand.
Process: Information gathered through ofine research by
conducting in-depth interviews on business members of
Thailands Brand, as well as 80-100 Thai entrepreneurs who
wish to create a product brand for the international market.
The focus is on six industrial sectors, including food, fruit,
beverage, beauty and cosmetics, gem and jewellery and
fashion and apparel (at least 10-12 companies per industrial
sector).
Objective: To use as a guideline to promote top Thai brands
to enter the global market, and conduct activities in line with
business operators of each level.
2. Thailands Brand roadmap
Three strategies have been proposed:
2.1 Brand Development
DITP has a mission to develop and promote Thai brands for
export by the creation of Thailands Export Brand. DITP has
a role in promoting brand creation among corporations and
exporters.
The creation of corporate brands is the responsibility of
the private sector, both original equipment manufacturers
(OEMs) and original brand manufacturers (OBMs).
The creation of product and service brands is the
responsibility of the private sector, especially the brand
owner.
2.2 Brand Promotion
In order to enable the creation of a nation brand in an
efcient manner, there is a need to set up brainstorming
sessions related to nation-brand identity and re-positioning
marketing strategies.
2.3 Brand Communication
The results of the brainstorming sessions are used as a model
to develop the image and create a communication strategy
for Thailands Export Brand. The target groups are divided
into two sectors:
Internal targets focusing on advertising Thailands Brand
towards target markets, such as government ofcials,
the private sector and related associations, as well as
manufacturers and exporters at the OEMs, original design
manufacturers (ODMs) and OBMs levels.
External targets, by communicating the new role of the
country brand to consumers in both the domestic and
international market.
2012: Changing from Thailands Brand to
Thailand Trust Mark
In 2012, the Ministry of Commerce initiated a policy to expand
Thailands product and service market to the Association of
Southeast Asian Nations (ASEAN) market and worldwide. DITP
then formulated a strategy to drive international trade by focusing
on creating an increased condence towards Thai products and
services in preparation to become a manufacturing and trading
hub for members of the ASEAN Economic Community (AEC) in
2015. Upon researching the expectations of current consumers,
DITP comprehended the need to change the symbol of Thai
products from Thailands Brand to Thailand Trust Mark (TTM)
by reiterating the strength in product quality, communicating with
consumers on the product origin, standard and quality of products
and services to create a positive attitude among target countries.
It is also to enhance the image of the quality of Thai products and
services through the advertisement of the Thailand Trust Mark,
Thai food exports forecast to expand
10
which supports the export of Thai products. This reiterates the
high quality products that the whole world relies on in terms of
manufacturing in accordance to international standards, corporate
social responsibility and environmental management. It also helps
make the product more reliable, thus creating a good image and
attitude towards the country and high-quality Thai products.
The ofcial opening of the Thailand Trust Mark took place on
January 18, 2012, in which the Thailand Trust Mark certication
was provided to leading organizations such as Charoen Pokphand
Foods Public Company Limited, Thai Union Frozen Products Public
Company Limited, Greenspot Co., Ltd and Malee Sampran Public
Company Limited.
The Objective of Creating the Thailand
Trust Mark
To promote a positive image of Thailand and Thai products
through certication, by communicating to consumers about
the country of origin, standard and quality of the products and
services in order to create a positive attitude for target groups,
as well as provide a positive image for the product in line with
international standards.
To create awareness in the Thailand Trust Mark as a symbol
of high-quality products and services from Thailand in the
international market.
To advertise and promote Thai products and services of high
quality that receives this certication to be widely known and
accepted among domestic and international consumers.
To stimulate the expansion of exports of Thai products and
services in terms of volume and value.
Thailands Brand Thailand Trust Mark
Product diversity and
renement
Thailand Trusted Quality in
products and services
The symbol indicates that
the brand is Thai-owned
The symbol indicates
a product and service
originating from Thailand
Provided to products
manufactured domestically
or internationally
Provided to products and
services manufactured or
originated in Thailand
Provided to products of
original brand
manufacturers (OBM)
Provided to companies
that are OBMs or original
equipment manufacturers
(OEMs)
Qualied recipients
1. Is listed as an exporter
under DITP
2. Is a product with
an original brand,
certied domestically or
internationally.
Qualied recipients
1. Is listed as an exporter
under DITP
2. The company has been
certied either domestically
and/or internationally
3. Has a good corporate
image.
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11
Linking education and industry
Collaboration between the Australian food industry and one of Thailands key universities:
Still working after 10 years!
By Gordon Young, Director/Food engineer, FoodStream
2014 marks a decade of collaboration between food processing
technology company FoodStream in Australia and the Institute
of Food Research & Product Development (IFRPD) at Kasetsart
University Thailand. The rst joint Extrusion course was run at
Kasetsart University in December 2004. Since then the course
program has extended into other areas. That rst course attracted
participants from 11 different countries in the region, with very
positive feedback. The vast majority of the participants were from
private industry and this relationship is still continuing, with
FoodStream offering a suite of courses again in November this year
(www.FoodStream.com.au/trainingasia).
To be sustainable, collaboration must deliver benets to all those
involved. While FoodStream has beneted from access to the
facilities and staff in Thailand, IFRPD has taken advantage of
opportunities to upskill their own staff; and both have beneted
from the increased contacts and exposure, while improving the
skills and knowledge of the food companies in the region.
So what does it take to establish
such collaboration?
Kasetsart University had previously hosted an extrusion conference
in association with CSIRO. FoodStream already offered extrusion
training courses in Australia and New Zealand, and contacted IFRPD
about cooperating to offer a course in Thailand. Of course, there
is always an issue of establishing and building trust. At the time
two senior staff members of IFRPD were visiting Australia, allowing
us to meet with them in person. Developing genuine, personal
relationships is an important part of successful collaboration
though the director we met then has since retired, we still take the
opportunity to meet for dinner when we are working at IFRPD.
So we agreed to organise a single extrusion course in December
2004, sharing both the efforts and the returns. And the trust
between us soon built. Another important aspect of ongoing
collaboration: look after each others interests in the collaboration
if it doesnt work for everyone (the collaborators and clients/
customers) it wont last! That rst course consolidated the
relationship, and we have run training programs most years since.
Over the period we have also offered training to IFRPD staff (at no
charge) encouraging them to practise new courses. An example
is our applied extrusion program which we can only offer in
Thailand because of the facilities and assistance available at IFRPD.
This program is unique in the world. During the program we
design a product formulation and process, then go down to the
pilot plant and make it. In this way we cover the range of extruded
products and technologies making ve products on three
different types of extrusion systems during the three-day program.
The training offered has broadened in other ways as well, with a
wider range of courses offered at various times e.g. Food Water
Activity & Drying Technology, and Principles of Food Engineering.
This relationship has led to wider collaboration and projects in the
region. We have also delivered some training to staff at Naresuan
University in Phitsanulok in Thailand, and developed a working
relationship with the ASEAN-American Industrial Food Consulting
Center (AAIF) based at this University. This relationship enabled
FoodStream to address the needs of a Saudi client in a very time-
and cost-effective manner, using resources from AAIF in Thailand.
Physical contamination was discovered in a product imported into
Saudi Arabia. The product had been grown and primary-processed
in the USA, and had been repacked in Vietnam. With the issue
being urgent, within a week we had organised for Thai experts to
visit the Vietnam factory and produce an audit report, which was
followed immediately by a visit and report on the USA supplier,
resulting in the source of the contamination being identied within
an incredibly short turn-around time (the contamination originated
in the USA, though practices in Vietnam failed to detect it), with
recommendations also presented as to how to prevent reoccurrence.
And the future for this collaboration?
Still strong and developing. We are currently looking at further
expansion of the training program (e.g. discussing a course on retort
process optimisation). And being part of Innovation Optimisers
(www.innovationoptimisers.com) the rst complete outsourced
innovation team. we hope that the relationship can help fuel food
industry innovation spanning the Australia-Asia region.
Creating practical education for the food industry
12
13
Australias reliance on Asia for seafood
While Australia still imports three-quarters of the seafood it consumes, the aquaculture industry in
Asia still looks to the island for research and development
By Roy D Palmer FAICD PCO, Executive Director, Aquaculture without Frontiers
In the rst of a number of articles on aquaculture, we will highlight
the differences between Australia and Asia. We will be focusing on
issues relating to food security and nutrition that are shaping the
future in the aquaculture industry.
Firstly we have to understand and accept that Australia is seafood
decient and already relies on imported seafood for around 75 per
cent of all seafood consumed. This has long been the case despite
Australia having the worlds third largest Exclusive Economic Zone
(EEZ) at around 10 million square kilometres. When you compare
that with the size of the Australian mainland states and territories,
which is 7.69 million square kilometres, you can appreciate the size.
Australia is surrounded by tropical and temperate seas but
these waters are not particularly bountiful as far as wild sh are
concerned. However, we must ask ourselves if we have wasted
the resource by not embracing aquaculture, the worlds fastest
growing primary industry.
A report carried out on imported seafood by the Fisheries Research
& Development Corporation (FRDC) and detailed analysis of
sheries statistics, various reports and trade information from
around Australia has revealed that:
The 193,000 tonnes of seafood imported in the nancial year
2008/9, some 250 species/products from aquaculture and wild-
catch sheries had a landed cost of $1.3 billion and an estimated
nal sales value of $4.5 billion.
The business activities transacted in importing this seafood, from
the landing port to the consumers plate, added $3.2 billion (4.5
minus 1.3 billion) to the Australian economy.
Almost all the imported seafood was used for seafood
consumption through the retail and the food service sectors.
This quantity provided 72 per cent of the sh and shellsh esh
consumed in Australia and underpinned more than two-thirds of
Australias employment in the seafood post-harvest sector.
Canned sh, frozen llets, frozen whole and processed prawns
and frozen squid products were the major imported items.
The four most important sources were Thailand, New Zealand,
Vietnam and China. Thailand alone accounted for 30 per cent of
the imported volume in 2008/09 and contributed 21 per cent of the
total Australian and imported seafood esh consumed that year.
Thailand was the principal source of canned tuna, frozen prawns
and various highly transformed prawn products. New Zealand was
the predominant source of fresh and frozen sh and llets, and
green mussel products. Vietnam was the supplier of Basa llet
and a large volume of highly processed prawns. China was also
a major prawn supplier and the largest overseas source of squid.
Just taking some very rough calculations, you will see Australias
issue. Consider the dietary recommendations for Australians by
the National Health & Medical Research Council (NHMRC) and do
a quick computation and you will see that the amount of seafood
required would need to be in the region of 750,000MT of whole
sh/seafood. If you then understand Australias current harvest
(both wild-catch and aquaculture is regularly in the 200,000-
240,000MT) you will see the need for imported product. This
situation is not expected to improve in the foreseeable future.
There are added issues to being import reliant. These include price
variances due to market forces and exchange rates.
Here is a chart that gives details of the middle-class changes
which are predicted through until 2030. Most countries in Asia
that Australia relies on for seafood are not only large consumers
of seafood themselves but are also expecting massive increases in
their middle classes. It is understood that as people move to middle
class, their food consumption changes and they eat more protein,
especially a protein which they already enjoy.
Evolution of the middle class Millions % (OECD 2010)
2009 2020 2030
North America 338 (18% 333 (9%) 322 (7%)
Europe 664 (36%) 703 (22%) 680 (14%)
Latin America 181 (10%) 251 (8%) 313 (6%)
Asian & Pacic 525 (28%) 740 (54%)
3228
(66%)
Sub-Saharan
Africa
32 (2%) 57 (2%) 107 (2%)
Middle East &
North Africa
105 (6%) 165 (5%) 234 (5%)
World total 1845 3249 4484
This increase in middle classes is actually a potential double hit
for seafood consumers in Australia. As demand rises in those
countries, they will seek to import special niche products exactly
the area where Australian production can t. The aim of Australian
seafood harvesters and processors generally is always at export
markets rather than domestic markets. It has been part of our
psyche for generations.
This further acerbates the supply position and while you would
think that with the abundance of resources, technology, science
and education we have in Australia we would be wallowing in
opportunities. Alas we seem to be paralysed and we have been
that way for some time.
Some say that we have not moved into the new dynamic
of aquaculture as well as we should have, especially in the
governance arena. There is no one plan for Aquaculture as all
14
of it comes under states/territory control and, typically, they all do
things differently. Fishing a hunter/gather approach to harvesting
is still locked into aquaculture, farming of the waters, and that
would seem to confuse and obstruct opportunities. When you hear
stories of no new aquaculture licences issued in a state for over a
decade when the rest of world is embracing aquaculture sends out
bad messages to investors.
Australia does have an excellent science, research and education.
A recent example of this highlighted CSIRO Australia, who, after
10 years of research, have perfected the Novacq prawn feed
additive. Farmed prawns fed with Novacq grow on average 30
per cent faster, are healthier and can be produced with no sh
products in their diet, a world-rst achievement in sustainability.
Having this advantage is a major plus in the market but alas the
volumes that are produced in Australia are negligible. The quantity
of farmed prawns produced in Australia is only around 4000MT
whereas in Indonesia they are producing over 300,000MT the
quantities all over Asia certainly dwarf our activities.
Australias bright light in aquaculture is in salmon, clearly not an
indigenous sh, but one that has now cemented itself strongly in
Tasmania. The volume is heading towards 60,000MT (Australias
largest single species harvest) with the majority of the product
aimed at the domestic market and with strong environmental
credentials being obtained and continually chased. It is clearly an
industry sector which stands out above most others in Australia.
In the next articles we will cover specic countries in Asia.
Look out for Aquaculture In
China in the November edition
of Food Asia Pacic...
Prawns being judged in NSW
15
Aquaculture
Without Frontiers
Association of
International Seafood
Professionals
Food Innovation Australia Limited (FIAL) is an initiative to help the
Australian food and beverage industry to invest, innovate and
grow in local and overseas markets. Launched just over 12 months
ago, with funding from the Australian federal government, its
role is to accelerate growth through innovation in the sector by
facilitating collaboration between organisations and businesses
across the whole value chain.
In its rst year, the group has already achieved signicant success
driving connections between agribusinesses, food manufacturers,
associations, research organisations, educational institutions and
government support programs.
Our role is to accelerate that success, said Dr Mirjana Prica,
managing director of FIAL. We provide access to information,
tools and connections to encourage further investment in value-
added products.
Australia is well-positioned to meet the growing Asian demand
for premium Western-style products that are healthy and safe.
Our close proximity, diversity of agricultural outputs and natural
resources, advanced technologies, strong scientic capability and
extensive manufacturing footprint provide a solid platform to take
advantage of the opportunities, said Dr Prica.
Building connections with Asian markets
An important aspect of FIALs role is to connect Australian food
and beverage businesses to market intelligence and opportunities
in Asian markets. FIAL works in partnership with leading
organisations to develop relevant programs such as the Food Asia
Pacic eJournal, inbound trade missions to Asia and an exciting
new eCatalogue for Asian supermarket buyers.
The Food Asia Pacic eJournal, developed in partnership with
AIFST helps Australian businesses keep in touch with this ever-
expanding market. It brings food science and technical information
to the reader in a simple easy-to-read format, explained Dr Prica.
In June this year, FIAL facilitated a national program hosting
senior buyers and merchandise directors from leading Asian and
Middle East supermarket retailers. In collaboration with Austrade
and Australias state government agencies, the program offered
Australian companies the opportunity to present their products to
potential export trade partners face-to-face and on home soil.
The mission also provided the buyers from Singapore, Hong Kong,
Korea and the Middle East the opportunity to see a wide range of
products from across Australia and meet potential supply partners.
Of the 400 plus Australian suppliers that applied to take part in
the mission, 128 received an invitation to meet, with around 20
per cent receiving multiple invitations. Of the 128 companies, small
businesses were most liked for the uniqueness of their products,
demonstrating that buyer
interest is centred on the product
itself rather than on the size of
the business, said Dr Prica.
There was a strong interest
in ready-made meals, biscuits,
confectionery, dairy, organic and
health food, All in all, the results
afrm the greatest interest in
Australian food and beverage
products from these markets.
FIAL will hold a second inbound trade mission in early October 2014,
hosting senior buyers from Indonesia, Malaysia, Thailand, China,
Philippines, Japan and United Arab Emirates.
In early September, FIAL will also launch the FIAL eCatalogue
for Asian supermarket buyers, a searchable online directory of
food and beverage exporters throughout Australia. More than
a directory, this is a live tool which provides feedback from
potential buyers to suppliers on their unique selling proposition,
range and website.
The export-focused eCatalogue is an online tool that complements
face-to-face business contact.
Supporting transformational change
In addition to supporting market access through information
and connections, FIAL is working to develop training modules for
companies at different stages of export development, from business
planning, sales support and contact making in-market, through to in-
market promotional support. The group is also developing a national
industry resource which provides links and guides to the extensive
network of support that exists at a state and national level through
government agencies, universities, industry network agencies and
research institutes. These programs demonstrate FIALs important and
valuable role in supporting transformational change in the industry.
Were government funded but industry led, said Dr Prica.
We are committed to supporting the growth of the Australian
industry through a diverse range of initiatives focused on providing
information, tools and connection.
To nd out how FIAL can help your business, contact us at
info@al.com.au
Transforming our food industry
FIALs programs facilitate transformational change in Australias food and beverage industry and
enhance opportunities in the Asian markets
By Annemarie Mulder, General Manager Stakeholder Relationships, FIAL
16
Dr Mirjana Prica, Managing
Director of FIAL
17

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New Zealand builds on reputation
Innovation and nutrition feature as the key themes for the New Zealand Institute of Food Science &
Technology 2014 convention
By Anne Scott, publisher of Food New Zealand, NZIFST
Mid-winter is a busy time for The New Zealand Institute of Food
Science and Technology (NZIFST) our annual conference and
awards give energy and focus to activities in the colder months.
Our three-day annual conference this year was held in Christchurch,
1-3 July, and the city turned on its best winter weather for most of
the week cold and clear, with frosty mornings.
Many delegates had to scrape the ice off their cars in order to see
the way out to the venue at the Air Force Museum in Wigram.
The Institute was pleased to host the Institute of Food Technologists
(IFT) (USA) president, Janet Collins, and Australian Institute of Food
Science and Technology (AIFST) president Anne Astin.
Investment
The theme of the conference was Challenges into Opportunities,
chosen in light of the citys tragic earthquakes and the slow
rebuilding of the city, with the realisation that an opportunity exists
to create something new and vital out of the ruins.
The New Zealand prime ministers science advisor, Professor David
Gluckman, totally engaged the delegates in the open plenary,
speaking of his vision for the food industry in this country.
As a nation, our industry investment in research and development
is among the lowest in the developing countries, we are
highly skilled and competent in producing food and exporting
commodities, but our land is approaching the limits of volume
productivity and we need to nd ways to signicantly add value to
the bounty of this country.
The government is investing heavily in R&D to support this. New
Zealand food companies need to start thinking about developing
high-value products purely for export, rather than the general
mind-set where start-ups look to build a brand in their own
country and then look overseas for markets.
Food by design
Innovative thinking nds opportunities and the Day 2 Plenary, titled
Food by Design, brought together experts in facets of creative
thinking and process: how a non-designer can become a designer;
how to create a culture of innovation throughout a company
(starting from the top), and a case study of the creative use of
social media to build a brand (without blowing your budget).
Following sessions carried this theme through: case studies on
innovative development and marketing in New Zealand, latest
reports on New Zealands food resources, a report from Anuga
what did it teach us? Product development in practice and
capturing the value were further session topics, giving delegates
inspiration and the tools to nd the opportunities.
Nutrition for an ageing population was a recurring theme during
the convention.
The University of Aucklands David Cameron-Smith gave two
presentations, rstly looking directly at that topic, and then
discussing the New Zealand governments High-Value Nutrition
Challenge which aims to build value into the countrys commodity
exports by identifying potential high-value products and supporting
their development into commercial markets.
Awards acknowledgment
The Institutes most prestigious award, the J C Andrews Award,
is presented annually in memory of Massey Universitys rst
Chancellor, Dr John Clark Andrews, who proposed that a food
technology degree course be established at Massey University.
The award recognises Institute members who have made
a substantial contribution to science and technology in the
food industry.
This year the award went to Professor Richard Archer, who has
a long history of strong leadership in the food industry of New
Zealand.
A graduate of Massey University, Archer started his career as a
lecturer at Massey, before entering the dairy industry, working
rstly for the Lactose Company followed by the New Zealand
Dairy Research Institute. This was followed by a position as the
development manager at Fonterra Tech Ltd before returning to
Massey in 2003 to take a role as professor, initially leading the
Institute of Technology and Engineering followed by heading the
Institute of Food, Nutrition and Human Health.
Anne Astin (AIFST president), David Everett (NZIFST
president) and Janet Collins (IFT president) at the
NZIFST 2014 convention
18
He manages to span the commercial realities of the food industry
of New Zealand with the academic rigour required in a university
environment. During his time at Massey University he has
transformed the Institute of Food Nutrition and Human Health.
Key achievements have been the building of a state-of-the-art pilot
plant, the establishment of a microbrewery and leading the move
to teach the Massey University B. Food Tech (Hons) degree
in Singapore.
He holds the prestigious Logan Campbell chair in Food Technology
at Massey University, is on the board of the Food Innovation
Network of New Zealand and is a principle investigator with the
Riddet Institute.
Richard is passionate about the food industry in New Zealand and
is never short of novel ideas. His JCA address at the conference will
be published in the August/September issue of Food New Zealand,
the journal of NZIFST.
The New Zealand prime
ministers science advisor,
Professor David Gluckman
(left)
The 2014 J C Andrews
award went to Professor
Richard Archer, who has
a long history of strong
leadership in the food
industry of New Zealand
(right)
dairyinnovation
AUS T R A L I A
19
The New Zealand
Institute of Food
Science and Technology
Nepal bolsters food security
Malnutrition is still a major concern across most of Nepal just one of many domestic issues the
NFSTA is trying to tackle
By Krishna Rai and Ms Jiwan P. Lama Nepal Food Scientists and Technologists Association
Food and nutrition security status
Nepal is still vulnerable to food insecurity. Among 75 districts, 43
are reported to have the situation of food insecurity falling into
permanent and seasonal types. Twenty six different districts of mid-
western and far-western have reported severe food decit.

The national level Nepal Living Standard Survey (NLSS) III 2009
showed that 25 per cent of the people are living below poverty
line and their daily per capita consumption of energy is less than
2,220 Kcal. Percentage of population getting less than minimum
calorie requirement is still 38 per cent (NLSS 2011).
Similarly, the National Demographic and Health Survey (NDHS
2011) carried out by Ministry of Health and Population (MOHP)
shows the alarming rate of protein energy malnutrition (PEM)
that is indicated by wasting, stunting and malnutrition as 41,
11 and 29 per cent respectively among children under ve and
low body mass index (BMI<18.5 Kg/square metre) among adult
population especially women showing its percentage as 18 per
cent. District wise assessment reveals that the people of 15 districts
are most affected by under-nutrition and malnutrition. NDHS 2011
further reports anaemia as a very crucial problem showing the
percentage of children under ve and women as 46 and 35 per
cent respectively. In addition, Nepal is still facing the malnutrition
problem caused by vitamin A deciency and iodine deciency
disorder (IDD) signicantly.
Among other indicators, per cent of low birth weight babies,
having less than 2.5 Kg, was reported as 12 per cent (among 36
per cent birth reported). Similarly, infant and under-ve mortality
rate in the past ve years were 46 and 54 deaths per 1000 live
births, while crude death rate (CDR) for Nepal is about eight.
The food security problem in general is attributed to several
reasons. Insufcient production of staple foods in the food decit
region, ignorance in proper cooking and processing know-how,
taboos, natural disasters and spread of food-borne diseases, high
post-harvest losses, poverty and a high rate of unemployment are
some of the important reasons.
Food processing sector
Industry sector plays a crucial role in overall economic development
of the country. A large number of food and beverage industries
producing different manufacturing value added products have
been established in Nepal. Major food industries are cereals, grains,
oil, milk, fruits, vegetables, meat, poultry, tea, coffee, spice, sugar,
soft drink, beer and distilled liquor. The major exports of processed
food products are beer, instant noodle, tea, coffee, honey, ginger
and large cardamom.
There are still many challenges in policy level, infrastructure build-up,
labour conicts, trade and technology in agro food industries.
The major exportable agro products of Nepal are vegetable
ghee, tea, coffee, large cardamom, lentil, honey, ginger, noodles
and beer, though Nepal imports various foods and beverages,
confectionery, milk and milk products, spices, meat and meat
products as well as seafoods from mainly India and other
developing countries too.
Nepal became 147th member of the World Trade Organization
in 2004. Recognising the effective role of trade in transforming
a traditional agrarian economy into a modern economy, Nepal
adopted its 2009 Trade Policy. It is being implemented through
Nepals Trade Integration Strategy (NTIS) 2010, which aims to
strengthen Nepals capacity to benet from trade-related technical
assistance and aid for trade, and promote 19 priority export
potential activities: cardamom, ginger, honey, lentils, tea, noodles,
medicinal herbs/essential oils, sugar, coffee and dairy products.
Tea from Nepal is exported mainly to India, Pakistan, Australia,
Germany, France, Poland, the Netherlands, Japan, Belgium and the
United States of America. Nepali coffee, as green coffee (pulped and
sun-dried) has been exported to different parts of the world, mostly
to Japan, USA, Korea and European countries for many years. Of the
total production 65 per cent is exported and the rest consumed in
the domestic market. There are lacking in fullling the implications
of Technical Barriers to Trade and Sanitary and Phytosanitary
measures for export trade of food items. However, Department of
Food Technology and Quality Control (DFTQC) has enforced export
and import certication directive 2006 in the country.
Food Control System and safety issues
In Nepal, the Food Control System is executed in accordance with
Food Act 1967 by DFTQC. Established in 1961 with the main
objectives to maintain the purity in production, marking, import
and export certication and SPS enquiry point for foods. DFTQC
also implements the GHP and GMP in hotel restaurants as well as
food industries.
Food adulteration and contamination are common practice
around the globe, Nepal included. Some common adulteration
malpractice in Nepal are calcium carbide in fruit ripening, caustic
soda/sodium bicarbonate as neutraliser in uid milk, non-edible
colour like malachite in fresh green vegetables, metanil yellow
and rhodamine in sweets and Sudan red in chili powder. Theres
also the presence of aatoxins in feed and foods and sometimes
microbiological hazards like coliform in pasteurised milk and
drinking water.
The history of research and devlopment in food technology can
be tracked down to 1980s with the beginning of B. Tech level
education of food technology for the award of which degree
research dissertation was made compulsory. Around the same
time, research was ensued in some university and governmental
20
agencies too. Now, the main organizations carrying out research
in food technology are colleges and the departments of Tribhuvan
University, Kathmandu University and Purwanchal University
(all of which have food technology, food biotechnology, food
microbiology and food chemistry academic programs and courses),
the Research Centre for Applied Science and Technology (RECAST),
the Department of Food Technology and Quality Control (DFTQC)
and the Food Research Division of Nepal Agricultural Research
Center (NARC).
Indeed, very few of the food sectors in Nepal have a commercial
R&D capacity. Most of research is completed through academic
means and for academic awards. Subsequently, the level of
research is not high.
The main constraints for research are three-fold; absence of
funding, unsuitable institutional research facilities and the lack of
drive for research from the industry itself.
There are a few funding agencies such as the University
Grants Commission (UCG), National Agriculture Research and
Development Fund (NARDEF) and Nepal Academy of Science and
Technology (NAST).
In addition to these, there are various national and international
non-governmental agencies such as Project for Agriculture
Commercialization and Trade (PACT), the International Centre for
Integrated Mountain Development (ICIMOD), the World Health
Organization (WHO) and the Nepal Trade Integration Strategy
(NTIS) that also have a budget for research funding.
The Nepal Food Scientists and Technologists Association (NEFOSTA)
publishes the Journal of Food Science and Technology Nepal and
also hold national a biennial conference, both of which act as a
platform for disseminating research ndings.
The major areas of research done in Nepal are as follows:
Development of simple and low-cost technology to minimse
postharvest loss of agri-produce
Upgrading of underutilised minor crops, edible forest
products and increase food production
New product development and value addition
Food safety and quality
Study of traditional foods
Functional foods.
Food science and technology has the major role in the entire
food chain to maintain the product safety and quality. However,
a proper policy, strategies and programs are required from
government level. Physical and institutional infrastructure buildup
and capacity building are most crucial to Nepal for accelerating its
economic development through agriculture sector. Transformation
of the current traditional agricultural practice into commercial
viability, requires of food safety standards GAP, GMP, GHP, Code
of Practice, HACCP, ISO 22000 could be helpful to improve the
situation regarding food safety in Nepal. Overall, food safety and
standard authority, and Food Council as an autonomous body are
very important to maintain food safety status in this country.
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21
Mining boom to dining boom?
Australia is often touted as the future food bowl of Asia, but is it in a position to meet the growing demand?
The theme of the recent 2014 Australian Institute of Food Science
and Technology convention was, Food The Final Frontier:
Challenges and opportunities for the 21st century. This set the
scene for a fantastic three days of informative and inspiring
presentations and workshops, along with an entertaining social
program in Melbourne in June.
The program included over 100 sessions for delegates to choose
from covering topics as diverse as processing efciency and
effectiveness; diet, health and performance; food reformulation for
the 21st-century consumer; traceability; allergen risk management
and development; food chemistry and safety; supply chain
economics; cereal science; and sustainability.
One of the major highlights was a session on the feasibility of
Australias transition from mining boom to dining boom.
A fantastic opportunity to hear the views of industry leaders,
the panel comprised of Michele Allan, chair, Meat & Livestock
Australia; Maurice Moloney, group executive Agribusiness,
CSIRO; Rob McConnel, national industry leader Agribusiness;
Deloitte; Peter Schutz, chairman, Food Innovation Australia
Limited; Callum Elder, executive director quality and innovation,
Simplot Australia: and dairy farmer Shirley Harlock. It was
moderated by Emma Alberici, presenter of ABC1s Lateline.
Premium products
The session started with a fascinating presentation from Rob
McConnel, who challenged the notion that Australia would want
to be the food bowl to Asia. His suggestion is that Australia needs
to aim to be a delicatessen with premium pricing, and look to
Asian markets that will reward that.
This was reinforced as the discussion opened up to the panel,
with Food Innovation Australia Limiteds Peter Schutz saying
that Australia can feasibly produce about one per cent of Asias
requirements and as a result we need to identify the particular
areas where we can specialise and become a niche, value-added
player. He commented on exporting to China, saying the notion
that any one company could supply product to all of China is
unrealistic. We need to focus on individual cities.
The panel discussed critical factors to Australia being in a position
to meet some of the Asian demand.
Dairy farmer Shirley Harlock noted the importance of supporting
the farm sector by reducing regulatory burden as well as giving the
farming community the tools to help them manage risk.
Michele Allan noted that there are many impediments to Australia
being able to be in a position to meet Asian demand and these
need to be addressed. This includes establishing a position
on foreign investment to enable us to develop infrastructure,
addressing the issue of on-farm returns and securing transparency
of regulations in Asian markets, particularly China.
Simplots Callum Elder commented that lack of scale is our biggest
issue and offered the example of New Zealand a small population
working together and to be a global powerhouse in dairy.
Elder believes Australia needs infrastructure, education and
deregulation. Currently universities are not meeting the national
need for agronomy, food processing and engineering, and food
science and technology courses. And regulatory burden in
Australia means that it costs more to get food from the dock to
a warehouse than it does to import it from Spain to Australia.
Food safety
Maurice Moloney commented that our advantage is food safety,
reliability of supply, quality and innovation. For instance, the
application of science and technology means we can substantially
increase primary production through new technologies that deliver
levels in productivity per hectare for both crops and livestock.
But, as the panel agreed, achieving this will need an act of will
and investment.
In closing, Peter Schutz reinforced that, as an industry, the future is
in our hands. That through collaboration and skill, the industry can
get in there and solve the issues we have.
The Mining Boom to Dining Boom? Roundtable was just one
of the highlights of the many interesting and stimulating
presentations delegates enjoyed over the three days.
The presentation of awards is a very important part of the
annual convention. Bonny Rawson and Isabelle Sam-Soon from
Curtin University won the 2014 Student Product Development
competition for their Lacetos Lemon Myrtle ice cream.
The 2014 Malcolm Bird Award was presented to Adelaide
Universitys Laura Blake, the Bruce Chandler Book Prize was
awarded to dietitian Catherine Saxelby and the AIFST Presidents
award was presented to Jenny Robertson and Connie Restuccia.
The 2014 AIFST Food Industry Innovation Award was presented
to Lupin Foods and the winner of the Keith Farrer Award of Merit
Citation and Address was Tom Ross, University of Tasmania.
22
23
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Singapore brings home the silverware
The innovatiove concept of producing wine from tropical fruits furnishes a Singapore professor with
a Young Scientist award.
By Mrs Ser-Low Wai Ming - President of the Singapore Institute of Food Science and Technology (SIFST)
SIngapore Institute of Food Science and Technology is pleased to
report that Dr Christine Pin Rou Lee, the nominee from Singapore, is
selected as one of the eight scientists to be the recipients of Young
Scientist Awards 2014 (http://iufost.org/iufost-announces-eight-
outstanding-young-scientist-award-winners).
Dr Lee is credited for her PhD research work on tropical wines
under the guidance of Professor Shao Quan Liu at the Food
Science and Technology Programme at the National University
of Singapore. According to Prof Liu, Dr Lees Ph.D research
pioneered the biotransformation of tropical fruits into wine in
which she successfully applied different fermentation strategies
such as the use of Saccharomyces, non-Saccharomyces, mixed
cultures and addition of avor precursors.
TIME feature
Dr Lee creatively fermented durian wine with dramatic reduction
of potentially harmful suldes in durian to trace levels. This
breakthrough paved the way for developing an alcoholic beverage
from this high-prole tropical fruit. Her work attracted great
attention not only from international mass media including TIME
magazine, Reuters-TV, and Channel News Asia but also from the
food industry. In fact, Dr Lee is currently R&D manager of a food
company in Singapore focusing on commercialisation of her durian
wine. Dr Lee was a prolic writer during her PhD study as she
published 16 peer-reviewed scholarly articles in the food science
and technology eld.
In the nomination letter, Koh Boon Liang, the president of SIFST
commented Dr Lees approach is highly innovative in using
different fermentation strategies instead of simply adopting
traditional wine fermentation methods. Her work will be highly
benecial for developing alcoholic beverages from tropical fruits
and resonates well with the society.

SIFST has been highly successful in winning the prestigious IUFoST
Young Scientists Award. The past awardees from Singapore
include:
Dr Velmurugan Thavasi, 2008 IUFoST Young Scientist awardee.
His PhD work (Modelling of reaction between antioxidants and
free radicals), was mentored by Dr Leong Lai Peng Leong and
Professor Ryan P. A. Bettens.
Dr Shengbao Feng, 2010 awardee. His PhD work (The effects of
fungal stress on the selected plant seeds and its applications for
novel food development) was mentored by Professor Dejian Huang.
Dr Yeting Liu, 2012 IUFoST awardee. His PhD work (Structural
relaxation of binary food systems) was mentored by Professor
Weibiao Zhou, Fellow of the Autralian Institute of Food Science
and Technology.
All four awardees earned their PhD degree from Food Science and
Technology Programme, National University of Singapore (NUS).
Professor Weibiao Zhou, director of the NUS Food Science and
Technology Programme, is delighted by the excellent achievements
of the PhD graduates. NUS has secured the prestigious awards four
times in a row, which places its graduate education in food science
and technology among the best in the world. We shall continue
providing a rigorous PhD training program that nurtures future
leaders in the food industry.
Singapore Institute of Food
Science & Technology
Fransisca Tanjasuri, Professor Liu Shao Quan, Dr. Christine
Pin Rou Lee with the papaya and durian wine.
(Image courtesy of National University of Singapore)
Christine Pin Rou Lee attending IUFoST2014 in Montreal
(Image courtesy of Professor Weibiao Zhou)
24
Pecans grown today are virtually unchanged from the celebrated
manna of pre-historic times. Touted as a Paleo food its no
surprise that in their natural state, they are a nutritious and
delicious inclusion in a modern diet.

In Australia the Nuts For Life education initiative has prompted a
signicant change in consumer perception on the health benets
of eating tree nuts. Pecans are especially appealing to consumers
and food manufacturers alike due to their nutritional properties
and delicate, unique taste. Pecans contain the highest antioxidant
levels of any nut. They are rich in protein, energy and bre. A 50g
serving contains 55mg of magnesium, 310mg of Omega-3, and
nearly 10 per cent of the RDI for Zinc.

Last August, Green & Gold Nuts sponsored a Pecan Masterclass in
Bangkok. A multi-national team from Australia, South Africa and
Singapore engaged and educated leading South-east Asian market
participants with a greater understanding of this nutritious little nut
and the plethora of applications suited to its texture and taste.

Until this point, the South-east Asian market has had relatively
limited exposure to pecans and their benets, unlike the US, North
Asia and Australia where consumer markets are well developed. It
was noted during the forum that consumers in this market have
had limited exposure to baked goods using high-quality fresh pecan
kernel. With the largest Pecan orchard in the Southern Hemisphere
located so close in Australia, there is an unmistakable market
opportunity and condence that the future of this kernel is very
promising.

Pecans are a rare yet highly sought-after nut by many of the
worlds leading brand marketers in the confectionery, baking,
ice-cream and snack food sectors. Equipped with a fresh
understanding, pecan lovers are bracing for the emergence of
healthy pecan products in this rapidly evolving marketplace.
The Asia Pacic Food
and Fibre Summit
Securing Supply Chains for the Asian Century
30-31 October 2014 | Hilton on the Park Melbourne
Presents
MEDIA PARTNER
www.informa.com.au/asianfoodsupplysummit
19204 Informa Asia Pac Food Ad_hp P14K44.indd 1 6/08/14 3:11 PM
Pecan focus
August masterclass in Bangkok, Thailand aimed at creating a better understanding of the nutritional
benets of this often overlooked nut
By Michelle Herbert
25
26
FIAL is proud to bring you Food Asia Pacic, in partnership
with the Australian Insttute of Food Science and Technology,
as part of our commitment to connect the industry with
opportunites in Asian markets.
We oer a range of initatves to drive innovaton
and growth in the Australian food and beverage industry
by enhancing knowledge, providing practcal
tools and facilitatng connectons.
www.al.com.au
T +61 3 9479 6043

Supported by
www.al.com.au
A CATALYST FOR INNOVATION AND GROWTH