Food Industry Asia (FIA)

As consumers increasingly seek foods free from chemical preservatives, manufacturers are turning to natural alternatives. Companies like Corbion are harnessing fermentation science to replace chemicals, ensuring safer, sustainable food preservation. Corbion’s cutting-edge labs in Singapore and China support the transition by helping clients test, validate, and implement natural solutions in diverse climates. Through end-to-end support, Corbion enables manufacturers to confidently adopt natural preservation methods across product lines. Learn more by watching FIA’s Feeding Asia’s Future series here: https://lnkd.in/gbapzgWG #asnmedia ##foodingredients #naturalpreservation #cleanlabel #sustainability #innovativesolutions #preservewhatmatters

Last week, Food Industry Asia (FIA) held its annual event in Singapore for all our members to learn and discuss about the critical issues impacting industry today and in the future. What started as just a single day a few years ago has now developed into 2.5 content packed days! We covered: 1. A dedicated training session learning about the impact of Ai on the PA and SRA functions on the first day 2. Codex and its critical importance for regulatory affairs professionals to contribute to setting global food safety standards as well as critical issues around plastics and packaging on day two 3. And finally, nutrition trends and top issues on the third day Thanks to all the speakers for their contributions, advice and ideas, as well as all members for attending and great participation throughout! And a big thanks to all those who flew in to Singapore from around the world and to the FIA team who ran the event! Steve Crossley, Sanjay Dave, Joanna Skinner, MS, MBA, RD, Craig Houliston, Wendy Reinhardt Kapsak, MS, RDN, Jonathan Love, Sarah Gallo, Matt Kovac, Christian Stammkoetter, Julie Hess, PhD, Ron Soreanu, Geoff Parker - FAICD FIML, Martin Slayne, Pippa Smith, Raj Rajasekar, Sandra Dal Maso, Sylvain Rannou, Thang Nguyen, Ph.D., Stephen Skalecki, Justin Ng, Jelene Teo, James Lambert, Olivia Barker, Anne-Marie Mackintosh, Wayne Burns, Catherine Phua #Foodindustry #Codex #FoodSafety #ProcessedFoods #Sustainability #Packaging

Welcome to Feeding Asia's Future! Presented by Food Industry Asia in partnership with ASN Media, Feeding Asia's Future showcases the the latest innovations, inspirations and leadership in the food and beverage industry. Watch the series online at: https://lnkd.in/gbapzgWG #FIA #ASNMedia #FeedingAsiasFuture Thanks to our contributors: Barilla Group, Cargill, Corbion, Danone, Dow, Griffith Foods, Mondelēz International.

Yesterday, we dived deep into the world of Codex at the FIA Members! 🌍 Did you know that Codex standards are the foundation of global food safety🍽️ and trade🚚? As part of our commitment to capacity building and encouraging industry participation in Codex standards development, we explored the critical role of the Codex Alimentarius Commission (CAC) and its subsidiaries committees. Our Codex experts, including Sarah Cahill, Sanjay Dave, Raj Rajasekar, Steve Crossley, Joanna Skinner, MS, MBA, RD, Pippa Smith and Martin Slayne, shared valuable insights into the standards development process. They emphasised the critical role of industry involvement in shaping standards that are practical, science-based and relevant to the food industry. A key highlight was the Codex plenary simulation led by Sanjay Dave, Steve Crossley, Joanna Skinner, MS, MBA, RD and Sean Wong. Participants experienced firsthand the dynamics of international standard-setting, taking on roles as Member Countries and Observer Organisations. This simulation underscored the importance of industry's active participation to ensure standards are feasible, evidence-based, and address current and future issues of the food industry. Let's work together to shape a safer and more sustainable food future! #Codex #FoodSafety #FoodSecurity #InternationalFoodTrade #KnowledgeSharing #FutureofFood #FoodIndustry #FoodScience #FoodRegulation #IndustryParticipation #StandardsDevelopment #FoodIndustry

In this follow-up segment of FIA's Mythbusters: Processed Foods, Professor Jeya Henry returns to debunk new myths about processed foods and ingredients. Professor Henry illustrates that lengthy ingredient lists don’t imply unhealthiness: pineapples for example comprise of dozens of compounds. He also underscores how processed foods are a key source of affordable nutrition worldwide, particularly in under-resourced communities. At Food Industry Asia, we remain committed to providing evidence-based insights that empower informed food choices. Learn more from our Mythbusters: Processed Foods series on our YouTube channel and the Feeding Asia's Future series, launching on Friday 15 Nov. #FoodIndustryAsia #Mythbusters #FoodScience #GlobalNutrition #ProcessedFoods

Processed foods are an integral part of global diets, serving diverse needs - from nutrition in early life to promoting health and offering moments of indulgence. Yet, misconceptions persist about the safety and nutritional value of processed foods. In the latest edition of our digital series, Mythbusters: Processed Foods, we hear from Professor Jeya Henry, a leading international food scientist, as he gives his opinions on the debate about processed foods. Key Takeaways: • Processing can enhance food safety, such as the pasteurisation of milk, which eliminates harmful bacteria. • The nutritional quality of food should be the focus. Food processing can in fact make food healthier. • Innovative food processing technologies are helping to create foods that are both nutritious and safe for consumers. At Food Industry Asia, we are dedicated to providing evidence-based insights that challenge misconceptions and support informed decisions about the role of processed foods in today’s world. #FoodScience #Nutrition #ProcessedFoods #FoodIndustryAsia #Mythbusters #HealthAndWellness

On 21 October, Food Industry Asia (FIA) and Novonesis co-hosted a Roundtable Discussion on the Technical and Emerging Science of Probiotics in Food, attended by over 40 participants, including officials from Malaysia's Food Safety and Quality Division (FSQD). The roundtable aimed to convene experts, industry leaders, researchers, and policymakers to explore recent advancements in probiotics. Key objectives of this event included: 1️⃣Knowledge Sharing: Presenting the latest research and technological developments in probiotics. 2️⃣Facilitating Dialogue: Encouraging open discussions about current challenges and opportunities. 3️⃣Promoting Collaboration: Fostering partnerships to enhance the understanding and application of probiotics in food. 4️⃣Regulatory Discussion: Addressing guidelines affecting the safe market use of probiotics. ✅Prof. Dr. Norfilza Mohd Mokhtar highlighted the role of probiotics in reducing chronic disease risks and their potential impact on mental health via the gut-brain axis. She emphasised that probiotics are safe and should be part of a healthy diet. ✅Ms. Chandrika Balachandrun discussed the fragmented regulatory landscape for probiotics in Southeast Asia. She highlighted that fragmented probiotic regulations lead to inconsistencies and challenges. A shared understanding and harmonised probiotic framework, along with strong collaboration with the industry, will foster the development of safe, high-quality, clear, and science-based products. ✅FIA updated participants on CCNFSDU44, which has requested the FAO and WHO to review existing documents on probiotics. FIA will engage with national regulators to determine next steps. ✅Interactive panel discussions with Prof. Dr. Mokhtar and Ms. Balachandrun underscored the need for streamlined regulatory processes regarding probiotics registration and labelling. The discussions focused on mutual recognition of strains, health claims, overcoming innovation barriers, and harmonising probiotic interpretations for effective regulations. While national and regional risk assessment policies may differ, robust and consistent scientific evidence is crucial for evaluating the safety and health benefits of probiotics. It is evident that collaboration among industry, academia, and regulators is vital for science-based food regulation. By working together, we can ensure that regulations are supported by scientific evidence, are practical, and respond effectively to emerging challenges, ultimately enhancing consumer confidence in the probiotics present in our food. We extend our sincere gratitude to all our speakers and on-site stakeholders for their contributions to these important discussions, which helped make this event a success. #probiotics #healthclaims #functionalingredients

FIA will continue to give the Singapore Ministry of Health and Health Promotion Board industry perspectives to ensure a robust and fair FOP system is in place for additional nutrients. https://lnkd.in/g7thpgEj

On 5 September, Food Industry Asia (FIA) and USDA co-hosted a hybrid workshop on “Science and Safety of Food Ingredients” attracting over 100 participants onsite and online participants from industry, regulatory bodies, and academia across the region. The workshop aimed to increase awareness of international standards, identify regulatory needs, and advance approval processes for food ingredients. Key insights of the workshop included: ✅ Steve Crossley discussed the evolving role of Codex Alimentarius and the General Standard for Food Additives (GSFA), supported by JECFA's scientific assessments, in shaping global food safety regulations. ✅ Jessica Parsons O'Connell detailed the US FDA’s rigorous review processes for sweeteners, reaffirming the safety of aspartame despite differing international opinions, and underscored the commitment to science-based consumer information. ✅ Dr Vince Sewalt highlighted the transformative role of microbial bioscience in enzyme innovation, advocating for risk-proportionate approaches, such as Safe Strain Lineage, to streamline safety assessments and apply these practices to other microbially produced ingredients. ✅ Interactive panel discussions, featuring Marianne Dessen-Mugniot, Sohan Singh, and Norlida Zulkafly (Principal Assistant Director, FSQD Malaysia), emphasised the need for streamlined regulatory processes and stronger industry-regulator collaboration. The discussions focused on overcoming innovation hurdles, aligning national interests, and harmonising food science interpretations to achieve effective, science-based regulations. ---------- These efforts are crucial for ensuring food safety, reducing non-tariff trade barriers, and expanding access to innovative food technologies in the pursuit of sustainability and food security. While national/regional risk assessment policies may vary, sound and consistent scientific evidence is essential for evaluating the safety of food ingredients. It is clear that collaboration between industry, academia, and regulators is essential for science-based food regulation. By working together, we can ensure that regulations are backed by scientific evidence, practical, and responsive to emerging challenges, ultimately strengthening consumer confidence in our food systems. A big THANK YOU to all our speakers, onsite stakeholders, and online participants for contributing to these critical discussions and making this event a success. 😊 #foodingredients #foodsafety

On 4 September, Food Industry Asia (FIA) had the privilege of engaging in a productive discussion with key stakeholders from BSN (National Standardization Agency of Indonesia) and US Department of Agriculture, Foreign Agricultural Service, focusing on the development and implementation of food safety standards in Indonesia. FIA Secretariats Liza Tan and Cyrus YEONG Kar Joon met with the following team from BSN: - Chairman of BSN Drs Kukuh S. Achmad - Director of Standard Development for Agro, Chemical, Health, and Conformity Assessment Mr. Heru Suseno - Director of System of Standard Implementation and Conformity Assessment Ms. Konny Sagala - Standardisation Analyst and the Head of Team for Fulfilling the International Obligations Ms. Dewi Komalasari BSN, as Indonesia’s Codex point of contact, outlined their role in developing voluntary standards that guide safety, quality, and nutritional requirements, which may be adopted by BPOM. They also shared their involvement in being consulted on setting thresholds for HFSS (high in fat, sugar, and salt) regulations. FIA emphasised the importance of food additives and sweeteners in creating healthier products, highlighting the need for sufficient reformulation time to align HFSS levels with existing policies, addressing challenges like inflation and shelf stability. Insights were shared from the US perspective, supported by USDA, presented by Jessica Parsons O'Connell who provided valuable context on safety assessments of sweeteners, particularly through the GRAS framework. BSN deliberated on these points and will consider them in their ongoing engagements with relevant authorities, especially on the Government Regulation No. 28 Year 2024 on Health.