Food Pacific Manufacturing Journal

As you might already know many food companies have become victims of cybercrimes recently. It’s not surprising that hackers would take advantage of certain vulnerabilities in their systems. As Vijay Vaidyanathan, the Regional Vice President – Solutions Engineering, APJ at Claroty says, the food manufacturing industry has low maturity in terms of cybersecurity. An interview with Mr Vaidyanathan on page 6 will help companies understand the issues and how to protect themselves as they further adopt digital technology.

In new ingredients, many have been introduced in the past month, from the attractive powder colours of GNT to the acid-stable natural blue from Fermentalg and partner DDW. Recently, Ingredion announced it had launched its first waxy rice-based texturising solutions – making it the first food ingredient company to enter the sustainably grown waxy rice space. In the same vein, BENEO talks about the advantages of rice ingredients in creating full-bodied plant-based alternatives to dairy. While our report on salt reduction via Kerry’s Tastesense Salt suggests that manufacturers don’t have to compromise on flavours.

In packaging and processing, there is abundance in technologies and materials, some of these we highlight on pages 30-31 and 39-40. Apart from these, we feature the metal caps of Taiwan Hon Chuan Group, the continuous mixer of Heat and Control, and many more. Worth mentioning as well is the sorting technology that allows better handling of fish cut-offs from EU-funded project WaSeaBi.