F&B Insights Asia Magazine Issue3 F&B Insights Asia Magazine Issue3 | Page 5

Insight
Asia
Special
Talk
Asst. Prof. Dr. Chutima Waisarayutt
Associate Dean for Business Relation,
Department of Agro-Industrial Technology,
Kasetsart University
Food Ingredients
and Innovation Economy
F
‘
ood industry in Southeast Asia is not only the third largest import
hub in Asia continent for foods from various places, the region
is also the source of agricultural raw materials (chicken meat,
seafood, cereal, fruits, and herbs). Thailand has been considered
a food processing centre for the region. Since 2016, an ASEAN
economic integration and international investment connections
were declared and took place as a result of the trend in economic
changes and connections leading to urbanization in every region
within ASEAN. Expansion of transportation structures; migration
driven by industrial density; and economic growth have created a
food consumption trend that results from expansion in food retails,
as follows:
With the nature of consumer
demands placing emphasis
on lifestyle behaviour based
convenience that has become
more unique; online distribution
with increased access to specific
goods; and goods production
consistent with specific demand
creation are channels that are
in line with the income increase
guidelines of nations with
Innovation Economy 4.0
Meals with reduced preparation time or those giving convenience
in eating such as foods or beverages that are ready to eat by simply
combining, cooking or reheating, including breakfast cereals, frozen
foods, instant soups, or even foods with a portion size divided for
one serving meal. Besides, in response to the need of convenience
in food preparation duration in service businesses such as hotels,
airlines, hospitals, and restaurants, they also look for products that
are readily incorporated into foods such as soup concentrates,
seasoning sauces, or mixed sauces with basic flavours; salad
dressings, or variety-increasing topping creams, and frozen raw
material products (e.g. baking flour, pasta flour or sauces, or
dessert fillings) for incorporation and cooking to instantly serve, as a
reduction in fresh raw material storage and preparation steps.
,
Apart from convenience, consumers nowadays have demands
for foods that, in effect, promote good health, including safe
raw material production process. As a result, food products in
categories with reduced sweetness, reduced sugar absorption,
increased fibre, reduced salt, or reduced usage amount of fat
derived from frying have been increasing, including foods for
consumption or snacks which are more health conscious, as well
as groups of alternative raw materials such as plants being protein
sources, colour rice cereal being sources of energy giving starch in
addition to wheat flour, and groups of raw materials derived from
organic-based production, have been constantly increasing.
5