Collaboration among F&B companies can be a mighty force in creating new concepts and products, when their goals are similar or complementary. For example, the difficult but necessary task of implementing waste reduction or zero waste management calls for partnerships with a network of stakeholders. In this huge task made up of plans and programs to reuse, reduce, and recycle, one significant method of saving resources is to upcycle food.
Food upcycling is more complicated than it sounds. While it is considered a 'trend', it is expected to grow roots in the industry, and its impact will be massive especially when groups and companies will do their share of upcycling. Just take a look at the work of three Asia-based startups that have been making the news lately. RE:Harvest is working with breweries across Southeast Asia to upcycle beer by-products. CRUST is using bread surplus and fruit peels from other manufacturers to produce sparkling water and beers. Confetti is turning ugly fruit into crispy snacks.
The MISTA initiative is all about curated collaboration as it brings together the expertise of larger food and ingredients companies and some startups. Its founder and head, Scott May, calls the product innovation and development cooperation among its members curated. “Curated Collaboration catalyses uniquely innovative and regenerative solutions that transcend what any one company can do on its own, while helping solve some of the global food system's most challenging opportunities.” Last March, the group announced the release of a plant-based yogurt base with solutions from AAK, Chr. Hansen, Givaudan and Ingredion. We share that news in this issue.
Also in this issue, we include a report from Kerry, on how acetate-based meat preservation solutions compare with popular lactate-based preservatives. We also have a short overview of the meat extract market, with input from Jenny Kartika Rusli, business development director of PT Foodex Inti Ingredients.
Then our country report on Indonesia, focuses F&B manufacturing and digitalisation, based on comments from Adhi Lukman, chairman of the Indonesian Food and Beverage Industry Association (GAPPMI).
Name: Marijo S. Gonzalez
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