FoodPacific Manufacturing Journal - June 2018

Are Asians eating more – or less – meat?
MEAT in its various preparations, remains a staple part of many an Asian’s diet amid an increasing consumption of non-animal proteins becoming evident in the region. Our report on pages 10-13 with data from the USDA, Thai associations, and other sources, tracks the production and exports of pork, as well as those of poultry and seafood from Asia.
Together with the continued growth in the meat industry is the rise in the consumption of plant-based/vegetarian foods or non-animal proteins. Mintel’s report in April 2018 mentions health awareness as one of the key factors for increased intake of non-animal proteins in 2017, while concern for environment is also a trigger to examine processed meat production and consumption. Meanwhile technological developments in lab-grown meat production is helping move the industry in this direction although we may see the results only many years from now. One company that recently announced innovations is Aleph Farms Ltd whose 3D technology allows production of clean meat that resembles the qualities of traditional cuts of beef.
If manufacturers can provide the mouth-watering flavours and textures of meat using plant-based sources, and ensure their products are healthy, there’s no question that consumers would prefer this over real meat. What do you think?
For food safety news, we interviewed Mike Robach who is currently the Vice President for Corporate Food Safety, Quality and Regulatory Affairs at Cargill and Chair of the Global Food Safety Initiative Board. Mr Robach is retiring from Cargill on 1 August 2018 but will continue his work for the GFSI. Read our interview with him on food safety issues in Asia on pages 30-31.