This food blog is an additional section that covers interesting topics connected to Thai food, the food business, and Private Label Manufacturing.
Monosodium glutamate (MSG)
An Overview to navigate your Understanding
Get the facts about MSG: It’s not as controversial as you think!
Monosodium glutamate (MSG) is a flavor enhancer that has been used in food products for over a century. MSG is actually a naturally occurring substance that is found in many foods, including tomatoes or mushrooms. Despite its widespread use, there are many debates surrounding the safety and benefits of MSG in our food supply.
This article sheds some light on some of the most controversial topics in food manufacturing.
Monosodium glutamate (MSG) is a flavor enhancer that has been used in food products for over a century. Despite its widespread use, there are many debates surrounding the safety and benefits of MSG in our food supply.
Some people prefer to avoid MSG because they view it as an artificial ingredient, but it is important to note that it is also found in many natural foods.
Here is a quick overview about pros and cons which most of us know:
- Enhances flavor: MSG has a unique taste that enhances the flavors of savory and umami foods, such as soups, sauces, and marinades. This can make food more enjoyable and satisfying, especially for those with a weak sense of taste or smell.
- Improves nutrition: MSG can improve the taste of food and make it more appetizing, which can encourage people to eat more nutritious foods, such as vegetables. This can lead to improved nutrition and health.
- Long shelf life: Foods containing MSG have a longer shelf life than those without, making them more convenient for manufacturers and consumers alike.
- Health concerns: Some people have reported negative side effects from consuming MSG, such as headaches, flushing, sweating, and chest pain. However, the majority of research has found that MSG is safe for consumption in moderate amounts.
- Artificial: MSG is considered an artificial ingredient, and many people prefer to eat natural and unprocessed foods.
- Allergen: Some individuals may have an allergy or intolerance to MSG, which can lead to adverse reactions such as skin rashes, digestive issues, and respiratory problems.
It’s true that monosodium glutamate (MSG) can be naturally found in many foods, including tomatoes. In fact, MSG is a form of the amino acid glutamate, which is present in high levels in many vegetables, such as mushrooms, carrots, potatoes, and ripe tomatoes. Glutamate provides the rich, savory flavor known as umami, which is why it is often used as a flavor enhancer in foods.
Glutamate is a type of amino acid that is naturally occurring in many foods, including mushrooms, carrots, potatoes, and ripe tomatoes. When glutamate is combined with sodium, it forms monosodium glutamate (MSG), which is a crystalline powder that can be added to foods to enhance their flavor.
In the case of tomatoes, the level of glutamate can vary depending on the ripeness of the fruit. Ripe tomatoes generally contain higher levels of glutamate than unripe ones. This means that if you are trying to avoid MSG, you may want to opt for unripe tomatoes, or check the label of any processed tomato products you purchase to make sure they do not contain added MSG.
But MSG is also naturally found in mushrooms. In fact, mushrooms are known for their high levels of glutamate, which provides the rich, savory flavor known as umami. This is why mushrooms are often used as a flavor enhancer in various dishes. In the case of mushrooms, the level of glutamate can vary depending on the type of mushroom and its growing conditions. For example, shiitake and portobello mushrooms have higher levels of glutamate compared to other types of mushrooms.
The safety of monosodium glutamate (MSG) has been a matter of controversy and discussion. Despite this, the FDA recognizes it as a safe food ingredient and many studies have shown that moderate consumption of MSG is not harmful to health. However, a few individuals have reported experiencing negative side effects such as headaches, flushing, sweating, and chest pain after consuming high levels of MSG. These symptoms, known as “Chinese restaurant syndrome,” may not be solely caused by MSG and may not be observed consistently. Despite these findings, some individuals may still be sensitive to MSG and may need to avoid or limit their consumption of foods containing it.
In summary, the presence of MSG in tomatoes and other foods is a natural occurrence and not necessarily an indication of artificial ingredients. The overwhelming majority of scientific evidence suggests that consumption of MSG in moderate amounts is absolutely safe. However, it’s important to be aware of the levels of glutamate in the food you are consuming, as some people may have adverse reactions to high levels of MSG. Consult your doctor if you have any concerns about its effects on your health.
As a food manufacturer, we understand regional preferences and differences of Eastern and Western food culture. In South-East-Asia, customers want MSG, and it is fair to say that MSG is a fundamental part of any kind of food. Western consumers, however, tend to avoid MSG rather than consume it.
We’re a fully certified food manufacturing business based in Northern Bangkok, producing private labels for Australian, Thai and US companies. For us, the most important part is to recognize different food cultures and to understand how to cater the needs of our customers. Let’s chat today and see how we can assist you.
Click here to find more information about the products (with and without MSG ;-)) we create.
Customer Awareness and the Benefits of Tempeh
As consumers become more health-conscious and environmentally aware, there has been a growing demand for plant-based products. People are looking for alternatives to traditional animal-based products, and plant-based products are becoming more widely available and accessible. One plant-based food that is gaining popularity is Tempeh, a traditional Indonesian food made from fermented soybeans.
Why is Tempeh gaining popularity? This article gives you a quick overview about Tempeh, its benefits and environmental footprint. We are committed to reduce our environmental footprint, and yes, we produce Tempeh!
One plant-based food that is gaining popularity is Tempeh, a traditional Indonesian food made from fermented soybeans.
Tempeh is a fundamental part of CHIVI – THRIVING ON PLANTS. Our tempeh is completely produced in our GHP, HACCP, Halal, and Thai FDA certified factory, from start to finish, which allows us to maintain strict control over quality, taste, and sustainability.
So, why is Tempeh becoming so popular?
Tempeh has several benefits that make it a great alternative to meat. First and foremost, it is a rich source of protein. One serving of Tempeh contains about 19 grams of protein, which is almost as much as a serving of chicken. This makes it a great option for vegetarians, vegans, and anyone looking to add more protein to their diet. In addition to its high protein content, Tempeh is also a good source of vitamins and minerals. It contains vitamins B6 and B12, as well as iron and calcium. These nutrients are important for overall health and well-being.
Another benefit of Tempeh is that it is easy to digest. Unlike some plant-based products, Tempeh is not difficult to digest and does not cause gas or bloating. This makes it a great option for people with digestive sensitivities. Tempeh is a highly versatile food, that can be used in a variety of dishes, making it a great option for those looking to incorporate more plant-based products into their diets. One of the reasons for its versatility is its subtle flavor, which allows it to easily absorb the flavors of the dishes it is added to. Tempeh can be sliced, diced, or crumbled, and used as a substitute for meat in a variety of dishes. For example, it can be used in tacos, sandwiches, and salads, as well as stir-fry dishes, pasta dishes, and casseroles. It can also be marinated and grilled for a delicious and satisfying meal. Tempeh is also a great option for those who enjoy spicy food. It can be marinated in a spicy sauce and grilled, or added to a spicy stir-fry dish for a satisfying and flavorful meal. Additionally, it can be crumbled and added to chili, stews, and soups for a protein-rich boost.
In addition, Tempeh is a great option for those who are on a budget. It is an affordable plant-based protein source that can be used in a variety of dishes. With its versatility and affordability, Tempeh is a great option for anyone looking to incorporate more plant-based products into their diet. The versatility of Tempeh makes it a great option for those looking to incorporate more plant-based products into their diets. It can be used in a variety of dishes, prepared in a variety of ways, and is both affordable and delicious. With its versatility, Tempeh can be a wonderful part of your food journey, and it is definitely worth considering for anyone looking to make healthier, more sustainable food choices.
Tempeh also offers a number of environmental benefits. The production of Tempeh requires much less water, land, and energy compared to the production of animal-based products, making it a much more sustainable food choice.
One of the major environmental benefits of Tempeh is its low water footprint. The production of animal-based products requires a significant amount of water, whereas the production of Tempeh requires only a fraction of that amount. This means that choosing Tempeh over animal-based products can help conserve water resources and reduce the impact of food production on the environment. Another environmental benefit of Tempeh is its low land usage. The production of animal-based products often requires large amounts of land for grazing or growing feed crops, whereas the production of Tempeh requires significantly less land. This makes Tempeh a more environmentally friendly food choice, as it helps reduce the amount of land used for agriculture and conserves natural habitats. In addition, the production of Tempeh requires less energy compared to the production of animal-based products. The production of animal-based products requires a significant amount of energy, including the energy used for growing feed crops and transporting animals to market. The production of Tempeh, on the other hand, requires only a fraction of that amount of energy, making it a much more environmentally friendly food choice. Finally, Tempeh is a much more sustainable food choice because it produces fewer greenhouse gas emissions compared to the production of animal-based products. The production of animal-based products releases large amounts of methane and nitrous oxide, which are potent greenhouse gases. The production of Tempeh, on the other hand, produces much lower levels of these emissions, making it a more sustainable food choice.
Tempeh is a great plant-based alternative to traditional meat. It is high in protein, rich in vitamins and minerals, easy to digest, versatile, and environmentally friendly. We are dedicated to producing high-quality, sustainable, and nutritious foods that contribute to a healthier world.
We offer a growing range of plant-based products. Please visit CHIVI – THRIVING ON PLANTS and discover our products.
A Journey Through the Flavors and History of Thai Cuisine
Thai cuisine is one of the most famous and beloved food cultures in the world, with a rich history and unique regional differences. At the heart of Thai food is the use of fresh and authentic ingredients, which are sourced from all over the country. From the fertile farmlands in the north to the fertile forests in the south, Thailand is a country rich in natural resources, making it an ideal place to produce high-quality Thai food products.
This article gives you a quick overview about popular dishes, ingredients, Thailand’s regions, historical context and the countries that influenced the worldfamous Thai cousine.
Thai cuisine is one of the most famous and beloved food cultures in the world, with a rich history and unique regional differences. Originating in the Kingdom of Siam (present-day Thailand), Thai cuisine has evolved over thousands of years and has been influenced by various neighboring countries including China, Cambodia, Laos, and Myanmar.
At the heart of Thai food is the use of fresh and authentic ingredients, which are sourced from all over the country. From the fertile farmlands in the north to the fertile forests in the south, Thailand is a country rich in natural resources, making it an ideal place to produce high-quality Thai food products. This is where the role of the Thai food manufacturer comes in. As a Thai food manufacturer, we take pride in producing a wide range of Thai food products, including Thai spices, sauces, noodles, snacks, and more. Our products are made with the highest quality ingredients, and we take great care in preserving the authenticity of Thai cuisine.
The traditional Thai diet consisted of rice, vegetables, and various types of fish and meat, seasoned with aromatic herbs and spices.
Thai cuisine is known for its bold and diverse flavors, and it has become a staple in kitchens around the world. The cuisine is a perfect blend of sweet, sour, salty, and spicy flavors, which can be attributed to the mix of cultures and the availability of ingredients in Thailand. If you’re a fan of Thai food, then you know that it’s not just about the flavors, but also the story behind each dish. From street vendors to fancy restaurants, Thai food is enjoyed by millions of people every day.
Here are some of the most important ingredients in Thai cooking:
- Chilies: Chilies are a staple in Thai cooking, providing heat and a bold, spicy flavor. Fresh and dried chilies are used in a variety of dishes, from curries to salads.
- Garlic: Garlic is used extensively in Thai cooking, providing a strong, pungent flavor to many dishes.
- Ginger: Ginger adds a warm, spicy flavor to Thai dishes, and is often used in stir-fries, curries, and soups.
- Lemongrass: Lemongrass has a unique, lemony flavor and is used in many Thai curries, soups, and teas.
- Basil: Basil is used in both sweet and savory Thai dishes, and adds a fresh, herbal flavor to stir-fries, curries, and salads.
- Coriander (Cilantro): Coriander is a staple herb in Thai cooking, and is used to add a fresh, earthy flavor to soups, curries, and salads.
- Kaffir Lime Leaves: Kaffir lime leaves add a fragrant, citrus flavor to many Thai dishes, and are often used in curries, soups, and stir-fries.
- Galangal: Galangal is a type of ginger with a more intense flavor, and is used in many Thai soups and curries.
- Fish Sauce: Fish sauce is used as a staple condiment in Thai cooking, providing a salty and savory flavor to dishes.
When combined in different ways, they create the complex and delicious flavor profiles that make Thai food so unique and loved around the world.
These ingredients are used to make a variety of dishes, including soups, curries, stir-fries, and salads.
Here is a list of some popular Thai dishes:
- Papaya Salad (Som Tum) – a spicy and tangy salad made with shredded green papaya, chilies, garlic, peanuts, and lime juice.
- Mango Sticky Rice – a sweet dessert made with glutinous rice, mango, and a sweet syrup made from coconut milk and sugar.
- Fried Rice (Khao Pad) – a simple dish made with fried rice, vegetables, eggs, and sometimes meat, seasoned with fish sauce and soy sauce.
- Drunken Noodles (Pad Kee Mao) – a spicy stir-fried noodle dish made with wide rice noodles, vegetables, chili, basil, and sometimes meat.
- Gang Dang (Red Curry) – a spicy curry made with red chili paste, coconut milk, and various types of meat or vegetables.
- Larb – a spicy and sour meat salad made with minced meat (usually chicken, beef, or pork), chili, lime juice, and various herbs and spices.
- Chicken Rice (Khao Man Gai) – a simple dish made with boiled chicken, served with fragrant jasmine rice, cucumber, and a ginger and garlic sauce.
- Spring Rolls (Por Pia Tod) – a fried snack filled with vegetables, tofu, and sometimes meat, served with a sweet and tangy dipping sauce.
- Fish Cakes (Tod Mun Pla) – a deep-fried fish cake made with a mixture of ground fish, red curry paste, and kaffir lime leaves.
- Massaman Curry – a mild and flavorful curry made with coconut milk, massaman curry paste, peanuts, potatoes, and either beef or chicken.
Whether you prefer spicy or mild, savory or sweet, there is something for everyone in Thai cuisine.
Thailand’s different regions
Thailand’s different regions play an important role, and each part has its own unique food cultures and specialties. Northern Thailand is known for its milder and less spicy cuisine, with a greater emphasis on herbs and spices. Some popular dishes from this region include Khao Soi (a curry-based noodle soup), Sai Oua (a spicy sausage), and Nam Prik Noom (a spicy green chili dip). The Northeastern part of Thailand (Isan) is known for its hearty, spicy, and sour flavors. Popular dishes from this region include Lap (a spicy meat salad), Som Tum (a spicy papaya salad), and Tom Sab (a sour soup). The Central region is famous for its rich and flavorful curries, as well as its sweet and sour dishes. Popular dishes from this region include Massaman Curry, Pad Thai, and Mango Sticky Rice. Finally, Southern Thailand, which is also greatly influenced from Malaysia, is known for its use of fresh seafood, coconut milk, and turmeric. Popular dishes from this region include Tom Yum Soup, Green Curry, and Yellow Curry (a milder curry made with turmeric, coconut milk, and vegetables). Of course, there is an overlap and numerous variations within each region. However, these generalizations can help give an idea of the different food cultures within the Kingdom of Thailand and the dishes they are known for.
Countries that influenced Thai Cuisine
Thai cuisine has been influenced by a variety of other countries throughout its history. Some of the most significant influences include:
- China: Thai cuisine has been heavily influenced by Chinese cooking techniques and ingredients, such as stir-frying, using tofu and noodles, and incorporating soy sauce and oyster sauce into dishes.
- India: The use of spices and curries in Thai cuisine can be traced back to India, as can the concept of using a mortar and pestle to grind herbs and spices into a paste.
- Cambodia: The influence of Cambodian cuisine can be seen in some of the sweeter and milder dishes in Thai cuisine, such as Massaman Curry.
- Laos: Laotian cuisine has influenced Thai cooking in the northern regions of the country, where spicy and sour flavors are more prominent.
- Malaysia: Malaysian cuisine has also had an impact on Thai food, particularly in the southern regions, where sweet and sour flavors are more common.
- Portugal: The Portuguese introduced ingredients such as chili peppers and cashews to Thailand, which have since become integral parts of Thai cuisine.
Despite these foreign influences, Thai food has remained true to its roots, maintaining its own unique flavor profiles, cooking techniques and delicious food culture with a rich history and regional differences. Whether it’s a spicy soup, a stir-fried noodle dish, or a fragrant curry, Thai cuisine offers a wide range of dishes that are sure to tantalize your taste buds.
As a Thai food manufacturer, we aim to bring the taste of Thailand to your table. We specialize in producing a wide range of Thai food products, including Thai spices, curry, noodles, sauces, snacks, seasoning, and herbs. Our products are made with the highest quality ingredients, and we take pride in preserving the authentic flavors of Thai cuisine.
The Thai food industry is a dynamic and growing industry, and we are proud to be a part of it. Our products are available under our own Thai food brands, and we are committed to providing the highest quality products at an affordable price.
Please visit our premium food brand ACHARA FOODS and discover curries, noodle dishes, boat noodles, ready-to-eat toppings, ready-to-cook dishes and much more. Visit CHIVI – THRIVING ON PLANTS to learn more about our growing range of plant-based products.
Halal Food Certification in Thailand and South-East Asia
Halal certification is a process through which products, ingredients, and production processes are verified as compliant with Islamic dietary laws. To obtain Halal certification, a company must demonstrate that their products and processes are in compliance with Halal standards. This includes providing evidence of the source of ingredients, verifying that all products are free from prohibited substances, and ensuring that all processing and manufacturing equipment is Halal-compliant.
This article will give you a quick overview about the Halal food certification and why its matters for Thailand and the region.
Halal Food Certification
Halal is an Arabic word that means “permissible” or “lawful” and refers to foods and other products that are allowed under Islamic dietary laws. In the context of food, it refers to foods that are considered permissible for Muslims to eat under Islamic law. Halal certification is a process by which food products are verified as meeting the requirements of Islamic dietary laws. This includes ensuring that the food does not contain any prohibited ingredients, and that it has been prepared according to Islamic guidelines. This is particularly important for those who follow a strict interpretation of Islamic dietary laws and want to ensure that their food is halal. It also helps to create trust between the consumers and the supplier. Halal certification has gained prominence in Thailand in recent years as the country has become a popular tourist destination for Muslims, particularly from Southeast Asia. The growing demand for Halal-certified food products in the country is driven by the increasing awareness of food safety and the importance of meeting the dietary requirements of the Muslim community.
Halal food requirements in Southeast Asia vary by country, but generally follow the guidelines set by Islamic law. In the region, Halal certification is often focused on ensuring that food products and ingredients meet the requirements of Islamic dietary laws, which include restrictions on the use of pork and alcohol, as well as requirements for the humane treatment of animals and the proper handling of food. In countries like Indonesia, Malaysia, Brunei, but also Thailand, Halal certification is widely recognized and regulated by government agencies and Islamic organizations which are responsible for overseeing the process and ensuring that food products meet the necessary requirements. In addition to the religious requirements, Halal food in Southeast Asia is also influenced by local food culture and tradition. Many countries in the region have a long history of incorporating Islamic dietary laws into their cuisine, leading to the development of unique and diverse Halal food options. In conclusion, the regional context of Halal food in Southeast Asia is diverse and complex, shaped by religious requirements, local food culture, and national policies and regulations. However, overall, Halal certification is widely recognized and valued in the entire region, and many countries are actively promoting themselves as Halal-friendly destinations in order to attract Muslim tourists and meet the needs of their Muslim communities.
Historically, Thailand has had a diverse and tolerant food culture, with a wide range of cuisines available, including traditional Thai, Chinese, Indian, and Islamic food. However, in recent years, there has been a growing concern among Muslims in Thailand and abroad about the safety of food products and ingredients, particularly those that are imported from countries where food safety regulations are not stringent. By offering Halal-certified food options, Thailand is not only catering to the needs of its Muslim community and tourists, but also differentiating itself from other tourist destinations and promoting itself as a diverse and inclusive destination. This can help to attract more Muslim tourists to the country and contribute to the growth of its tourism industry.
Thai food producers have the opportunity to gain Halal certification from the Central Islamic Council of Thailand (CICOT). This is a highly sought-after accreditation and requires compliance with rigorous criteria. Specifically, manufacturers must guarantee that raw materials used in production do not contain any prohibited substances such as pork or alcohol; furthermore, all processing, preparation, packaging and storage operations need to take place under hygienic conditions. Achieving this standard offers Thai businesses great potential for growth, both locally and abroad. Manufacturers of Thai food must adhere to highly specific regulations in order to be Halal certified by the Central Islamic Council of Thailand (CICOT). For products that meet these standards, raw materials and additives such as preservatives must all contain no prohibited substances, including pork or alcohol. Additionally, all processing and preparation should take place in a clean environment which adheres strictly with hygienic guidelines. To ensure their products are compliant with Islamic laws and regulations, Thai food manufacturers must adhere to a strict set of requirements when obtaining Halal certification from the Central Islamic Council of Thailand (CICOT). These include ensuring that all raw materials used in production do not contain prohibited substances, such as pork or alcohol. Additionally, establishments must guarantee cleanliness during processing, packaging and preparation for any food product destined for halal markets.
Halal-certified food products provide assurance to the Muslim community and tourists that the food they consume is in accordance with their religious beliefs and meets international food safety standards. The availability of Halal-certified food products can help to cater to the needs of the growing Muslim population and attract more Muslim tourists, who are a significant contributor to the food and tourism industries.
Please visit our brand section to learn more about our Halal certified product range. You want to create your own private label or looking for an OEM manufacturer? Let’s chat today and see how we can assist you.
Consumer Awareness of a Plant-Based Diet:
Health and Environmental Benefits
In recent years, there has been a growing consumer awareness regarding the importance of plant-based diets to safeguard individual health and protect the planet. Plant-based diets eliminate or reduce meat consumption in favor of more vegetable and fruit-based foods that contain essential vitamins, minerals, and dietary fiber.
This article will give you a quick overview about the health benefits associated with switching to a plant-based dominated diet.
A Plant-Based Diet
In recent years, there has been a growing consumer awareness regarding the importance of plant-based diets to safeguard individual health and protect the planet. Plant-based diets eliminate or reduce meat consumption in favor of more vegetable and fruit-based foods that contain essential vitamins, minerals, and dietary fiber. The health benefits associated with switching to a plant-based diet are numerous, and research continues to demonstrate that better health is achievable when more plants are consumed. Furthermore, reduced global meat production also comes with environmental benefits due to the considerably lower ecological footprint of fruit and vegetable production methods compared with those employed by livestock farms.
The health benefits of a plant-based diet are numerous. When it comes to addressing the global health and environmental concerns of today, one of the most impactful areas of focus lies in consumer awareness of a more plant-based diet and meat reduced nutrition.
However, there is no one-size-fits-all approach when it comes to eating healthily while considering environmental concerns. Nevertheless, nutritionists have identified some common principles applicable for both vegetarians and non-vegetarians alike. Firstly, it’s important to focus on whole grains such as brown rice or oats as well as legumes like beans and lentils which provide high amounts of complex carbohydrates that are digested slowly over time providing sustainable energy sources throughout the day. Secondly, reducing the amount of processed foods such as snacks and ready meals that often contain high levels of sugar is recommended in order to avoid obesity, diabetes, heart disease, hypertension, cancer etc. Thirdly, one should not forget about incorporating vegetables into their diet. Vegetables provide essential vitamins A, C & K as well as minerals such potassium and magnesium that are essential for proper functioning of organ systems including digestion and blood circulation.
On top of these nutritional advantages there are additional positive effects on the environment when more people reduce their intake of animal products by replacing them with more plant-based alternatives such as tempeh, nuts or tofu for instance; this has been proven to drastically reduce greenhouse gases emissions from livestock farms thus having beneficial effects on air quality globally. According to a study published in 2009 by Tavoni et al., approximately 30 percent could be saved in direct emissions if everyone followed a vegetarian lifestyle across Europe alone whereas an increase of 1 percent per capita would lead to an 8 percent drop in total emissions from food production activities within 10 years due to much lower levels being produced by plants than animals respectively. Additionally adopting a plant based diet can help preserve water supplies; according to another study published in 2013 by Mekonnen & Hoekstra estimated that around 700 m³ per year per person could be saved if everyone switched from meat based diets towards a vegetarian alternative which corresponds roughly with 4 times the amount used for showering all year long added up!
Cutting back on animal proteins reduces unhealthy saturated fats, while increasing intake of plant-based sources increases healthy fats like monounsaturated fats, omega-3 fatty acids, fiber, vitamins and minerals — all essential for optimal functioning. Eating an abundance of fruits and vegetables also means increased consumption of antioxidants that can protect us from cancer and other diseases. Additionally, research shows that going vegan can reduce risk of type 2 diabetes by up to 78%.
US farmers produce an incredible amount of grain — enough to feed 1 billion people — yet this precious resource is mostly used to fatten up livestock animals instead; this means less food on the plate for human consumption. Animal agriculture also produces significantly more greenhouse gases than any other human activity; it’s estimated that if everyone switched to a vegetarian or vegan lifestyle, we could reduce CO2 emissions by 40%! Other benefits include saving water resources (approximately 1/3 less water needed to be compared to producing beef) as well as reducing soil erosion loss due to crop production associated with intensive animal farming.
To ensure that consumers are able to reap all these wonderful benefits associated with a plant-based diet, it’s important for them to be educated about what this lifestyle entails. This includes learning about different types and varieties of produce available such as grains, legumes, nuts and seeds as well as understanding why it’s important to supplement vitamins B12 and D when removing animal products from the diet. Educating ourselves not only helps us make healthier choices, but also allows us to take action against climate change by making small changes in our everyday lives, like switching from beef burgers to veggie burgers once every week or two!
Ultimately, following a balanced diet rich in fruits & vegetables while limiting processed foods & animal products has multiple benefits at individual level but also contributes positively towards global sustainability goals on air quality improvements & water conservation issues, so it’s definitely worth trying out!
Please visit CHIVI – THRIVING ON PLANTS and discover our plant-based products.
Elevating the Industry with Sustainable Packaging and Clean Labels:
A Must for Today's Food Manufacturers
In today’s ever-evolving food industry, sustainable packaging and clean label products are a must for manufacturers. Consumers are increasingly aware of the environmental impact of the products they buy, and packaging plays an important role in that decision.
This article will give you a quick overview about the trend “clean label” as well as the challenges and opportunities of better packaging.
Sustainable packaging is designed to reduce waste and conserve resources, while clean labels are those with minimal ingredients and no artificial preservatives or additives. As such, food manufacturers need to look into how they can effectively reduce their environmental impact while providing safe and healthy products to their customers. By investing in sustainable packaging and clean labels, food manufacturers can lead by example, showing that they are focused on creating not only delicious but also responsible products. This kind of leadership is essential for the future of the industry as food safety and sustainability become more important than ever. By elevating the industry with sustainable packaging and clean labels, manufacturers can ensure a successful future for their business and the overall industry.
Clean label refers to food and drink products that contain simple, recognizable ingredients without any artificial additives or preservatives. The term “clean label” has become popular in recent years as consumers are increasingly concerned about the health implications of processed foods and are looking for more natural options.
A clean label product typically contains ingredients that are easily recognizable, such as fruits, vegetables, whole grains, and meats, and it does not contain any artificial additives, such as artificial flavors, colors, or preservatives. Clean label products may also be free from other ingredients that are controversial, such as genetically modified organisms (GMOs), high-fructose corn syrup, or artificial sweeteners.
Packaging affects customer awareness
The trend towards clean label is driven by a growing awareness of the health implications of processed foods and a desire for more natural and wholesome options. Consumers are also more informed about the ingredients in their food, and they are demanding greater transparency from food and beverage manufacturers.
Packaging is an important element of customer awareness. It can be used to communicate information about a product and influence customer decisions. Packaging can also be used to create a strong brand identity and help a product stand out in a crowded marketplace.
In addition, packaging can be used to increase customer engagement. Companies are using digital labels and interactive packaging to provide customers with more information and create an engaging experience. For example, companies are using augmented reality to provide customers with a virtual tour of a product’s production process.
The clean label movement has had a significant impact on the food industry, with many manufacturers reformulating their products to meet consumer demand for clean label ingredients. This has resulted in a growing number of clean label products being available in the marketplace, ranging from snack foods and condiments to main courses and desserts.
However, there are challenges associated with producing clean label products. Clean label ingredients can be more expensive than conventional ingredients, and they may not have the same shelf life as products containing artificial additives. This becomes a particular problem in the challenging economic environment of inflationary pressure and supply chain issues. Additionally, the process of reformulating products to meet clean label standards can be complex and time-consuming, requiring significant investment in research and development.
Despite these challenges, the clean label trend is expected to continue to grow as consumers continue to demand more natural and wholesome food options. This presents a significant opportunity for food and beverage manufacturers to differentiate themselves in the marketplace by offering clean label products that meet the needs and expectations of consumers. This trend is driven by a growing awareness of the health implications of processed foods and a desire for greater transparency from food and beverage manufacturers. Despite the challenges associated with producing clean label products, this trend is expected to continue to grow, presenting significant opportunities for manufacturers to differentiate themselves in the marketplace.
The clean label trend has had a major impact on the food industry, and it has led to changes in the way that food products are produced and marketed. The concept of clean label refers to food products that contain simple, recognizable ingredients without any artificial additives or preservatives. These products are seen as more natural and wholesome than traditional processed foods, and they are becoming increasingly popular with consumers who are looking for healthier options.
As a result of the clean label trend, food and beverage manufacturers are being forced to re-evaluate the ingredients that they use in their products. They are increasingly looking for alternative ingredients that are free from artificial additives and preservatives and that meet the clean label criteria. This has resulted in the development of new food products that contain ingredients such as whole grains, fruits, and vegetables, as well as new processing techniques that aim to retain the nutritional content of these ingredients.
The clean label trend has also led to an increase in the use of certifications and labeling schemes, as consumers are looking for food products that meet specific criteria for health and wellness. For example, the USDA organic label certifies that products are produced in accordance with strict organic production standards, while the Non-GMO Project verifies that products are free from genetically modified organisms (GMOs).
Food industry standards play an important role in ensuring the safety, quality, and labeling of food products, and they are designed to protect consumers and promote public health. The clean label trend has led to changes in the way that food products are produced and marketed, and it has created new opportunities for food and beverage manufacturers to differentiate themselves in the marketplace by offering clean label products that meet the needs and expectations of consumers.
Clean label and food manufacturing in South-East-Asia
The clean label trend is having an impact on food production in South East Asia, as consumers in the region are becoming increasingly interested in healthier and more natural food options. This has led to a rise in demand for clean label products, and food and beverage manufacturers in South East Asia are responding by changing the ingredients and production processes used in their products.
In South East Asia, the food industry is growing rapidly, and many international food and beverage companies have established operations in the region to take advantage of this growth. However, the regulatory environment for food production in South East Asia is still developing, and many countries in the region lack the stringent standards and regulations that are in place in more developed markets.
Despite these challenges, food and beverage manufacturers in South East Asia are starting to adopt clean label principles in response to consumer demand. This is leading to the development of new products that are free from artificial additives and preservatives and that contain natural ingredients such as whole grains, fruits, and vegetables. Additionally, many manufacturers in the region are investing in new production processes and technologies that are designed to preserve the nutritional content of these ingredients and to produce food products that meet clean label criteria.
Our goal is to have a full sustainability approach for all packages. This effort starts with the use of eco-friendly ink (made from soy-beans) and recycled paper for boxes and cartons. We are making sure that our resources are used responsibly and that we are contributing to a better environment. We are looking into other ways of reducing our packaging materials and collaborating with other organizations to make sure that our efforts are successful.
Food and beverage manufacturers in the region are responding to this demand by adopting clean label principles and developing new products that meet the needs of consumers. Despite the challenges posed by the regulatory environment, the food industry in South East Asia is poised for growth, and the clean label trend is likely to play a key role in shaping the future of food production in the region.
We believe that, regardless of the size of our company, all businesses have the responsibility to protect the planet and its resources. It is our commitment to continue exploring ways to reduce our environmental impact and move towards a more sustainable future. Learn more about the way we work and the products we produce.
Quality Assurance and Quality Control
Quality assurance and quality control are critical components of the food manufacturing industry, as they ensure that the food products produced are safe, reliable, and meet the standards set by regulatory agencies.
This article will give you a quick overview about quality assurance and quality control in the food manufacturing industry.
Quality assurance and quality control are critical components of the food manufacturing industry, as they ensure that the food products produced are safe, reliable, and meet the standards set by regulatory agencies.
The importance of quality assurance and quality control in the food manufacturing industry cannot be overstated. The food that we eat has a direct impact on our health and well-being, and it is critical that food products are safe and reliable. By implementing effective quality assurance and quality control procedures, food manufacturers can help to ensure that the food products they produce are of high quality and free from contaminants and other harmful substances.
Quality assurance and quality control also play a critical role in protecting the reputation of food manufacturers. If food products are found to be unsafe or of poor quality, it can have a devastating impact on the reputation of the manufacturer, and can also lead to costly recalls and legal action. By implementing effective quality assurance and quality control procedures, food manufacturers can help to protect their reputation and minimize the risk of costly and damaging incidents.
Quality assurance is the process of establishing and maintaining a set of standards and protocols for the production of food products. It involves the use of tools and techniques to monitor the production process and ensure that it meets the established standards for quality. Quality assurance helps to prevent problems from occurring during the production process, and it also helps to identify and resolve any issues that do arise.
Quality Assurance (QA) in Food Manufacturing:
- Establishing and monitoring food safety and quality control programs
- Verifying compliance with food industry regulations and standards (e.g. HACCP, GMP)
- Conducting regular product testing and analysis to ensure product quality
- Documenting and reporting on QA activities and results
- Conducting regular facility and equipment inspections to maintain sanitary conditions
- Monitoring and controlling raw material sourcing and suppliers
- Implementing and maintaining traceability systems
Quality control, on the other hand, is the process of evaluating the food products to determine if they meet the established standards for quality. It involves the use of tests, inspections, and other quality control procedures to verify that the food products produced are safe, reliable, and meet the required standards. Quality control helps to identify and correct any problems that may occur during the production process, and it helps to ensure that the food products are of high quality and suitable for consumption.
Quality Control (QC) in Food Manufacturing:
- Sampling and testing of incoming raw materials, in-process products, and finished goods
- Conducting regular checks for proper labeling and packaging
- Monitoring and controlling storage conditions for raw materials and finished products
- Conducting regular checks for product weight, size, and appearance
- Verifying that products meet established quality criteria and specifications
- Investigating and resolving quality issues and implementing corrective actions
- Maintaining and updating QC documentation, records, and reports.
In conclusion, quality assurance and quality control are essential for meeting the requirements set by regulatory agencies. The food manufacturing industry is heavily regulated, and food products must meet a wide range of standards and requirements in order to be sold. By implementing effective quality assurance and quality control procedures, food manufacturers can help to ensure that their products meet these requirements and are compliant with all relevant regulations.
We are committed to providing safe, high-quality products to our customers and follow best practices in the food manufacturing industry. We are certified according to Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Halal certification, and Thai Food and Drug Administration (FDA) standards. Additionally, our manufacturing facility is registered with the United States Food and Drug Administration (USFDA).
We’re a fully certified food manufacturing business based in Northern Bangkok. Please click here to learn more about the way we work and the products we create. Check out our brands and explore our wide range of products without artificial additives or preservatives. We also do private label manufacturing for Australian, Thai and US companies. Let’s chat today and see how we can assist you.
Artificial Additives in Food Manufacturing: A Very Brief History
As a food manufacturer, we have the responsibility to be absolutely transparent about the ingredients and supplier we use. It is important to us, to touch also sensitive topics such as artificial additives. This article will give you a quick overview about the history of artificial additives in food manufacturing and how they have evolved over the years.
We do not use preservatives in our products, and we refrain from using any type of artificial additives as well as GMO ingredients.
Artificial additives have been a part of the food industry for over a century, playing a crucial role in enhancing the taste, texture, appearance, and shelf life of food products. With the rapid growth of the food industry and the increasing demand for processed and packaged foods, the use of artificial additives has only increased over time.
The First Artificial Additive
The first artificial food additive, sodium benzoate, was used in the late 19th century. It was initially used as a preservative to prevent the spoilage of food and beverages, such as soft drinks and fruit juices. Sodium benzoate was followed by other preservatives, such as calcium propionate and potassium sorbate, which helped to extend the shelf life of baked goods, dairy products, and processed meats.
In the early 20th century, the use of artificial additives expanded to include artificial colors and flavors. These additives were used to enhance the appearance and taste of food products, making them more appealing to consumers. The first artificial color, FD&C Red No. 2, was introduced in 1907, and it was followed by a range of other artificial colors, including blues, greens, and yellows. Artificial flavors were also developed, allowing food manufacturers to create a wide range of products with unique and appealing tastes.
The use of artificial additives continued to grow in the mid-20th century, with the introduction of new types of additives, such as emulsifiers, stabilizers, and thickeners. These additives helped to improve the texture and consistency of food products, making them more appealing to consumers. The 1950s and 1960s saw the introduction of a range of new artificial additives, including high-fructose corn syrup, monosodium glutamate (MSG), and aspartame.
High-fructose corn syrup, a sweetener made from cornstarch, quickly became popular in the food industry due to its low cost and sweet taste. It was used in a wide range of food products, including soft drinks, baked goods, and processed foods. However, the use of high-fructose corn syrup has been criticized in recent years due to its links to obesity, type 2 diabetes, and other health problems.
Monosodium glutamate (MSG) is a flavor enhancer that is widely used in the food industry. It was first introduced in the early 20th century and has since become a staple ingredient in many processed foods, including soups, sauces, and snacks. Although MSG has been deemed safe by the US Food and Drug Administration (USFDA), some people have reported experiencing side effects, such as headaches, chest pain, and flushing, after consuming products containing MSG.
Aspartame is a low-calorie artificial sweetener that was first introduced in the 1980s. It is used in a wide range of food products, including diet soft drinks, sugar-free gum, and sugar-free candies. Although aspartame has been deemed safe by the USFDA, there have been concerns about its safety, particularly in regards to its potential link to cancer.
Artificial flavors are used to enhance the taste of food products and create unique and appealing flavors. Artificial flavors are used in a wide range of food products, including soft drinks, snacks, and baked goods. While artificial flavors have been deemed safe by the USFDA, some people have reported experiencing side effects, such as headaches, nausea, and dizziness, after consuming products containing artificial flavors.
Another prominent additive is artificial colors. They are used to enhance the appearance of food products and make them more appealing to consumers. Examples of artificial colors include FD&C Red No. 2, FD&C Blue No. 1, and FD&C Yellow No. 5. Artificial colors have been linked to various health problems, including hyperactivity in children, and as a result, some food manufacturers are now using natural alternatives, such as beet juice, turmeric, and paprika, to color their products.
In recent years, there has been increasing concern about the safety of artificial additives in food, leading to a growing demand for natural and organic food products. Many consumers are now choosing to avoid processed foods and are opting for foods that are free from artificial additives. In response, food manufacturers have started to develop alternative products that are free from artificial additives, such as natural sweeteners, natural colors, and natural flavors.
However, it is important to clarify that fermentation is not considered an artificial additive, as it is a natural process that has been used for thousands of years to preserve and enhance the flavor of food. Fermentation involves the use of bacteria or yeast to break down carbohydrates and convert them into alcohol or organic acids. This process creates new flavors, textures, and aromas in food products and also extends their shelf life by preserving them. Fermented foods are generally considered healthy and beneficial due to the beneficial bacteria they contain, which can improve gut health and boost the immune system. Examples of fermented food products include bread, cheese, yogurt, wine, beer, and tempeh. Tempeh is a traditional Indonesian food made from soybeans that have been fermented with a specific type of bacteria, Rhizopus oligosporus. Tempeh is particularly healthy, and a good source of protein, fiber and is also rich in vitamins and minerals, such as manganese, phosphorus, and magnesium. Tempeh is often considered a healthier alternative to meat, as it is low in fat, high in protein, and free from artificial additives.
The safety and potential side effects of artificial additives are a subject of ongoing scientific research and debate. Additionally, individual tolerance levels to these additives can vary, and some people may be more sensitive to their potential health effects than others.
While some artificial additives have been approved by regulatory agencies, such as the U.S. Food and Drug Administration (USFDA), and are considered safe for human consumption, others have been linked to potential health concerns. Here are some potential side effects that have been associated with the consumption of certain artificial additives:
- Allergic reactions: Some individuals may experience an allergic reaction to certain artificial additives, such as food coloring, flavorings, or preservatives. Symptoms of an allergic reaction can include itching, swelling, hives, and difficulty breathing.
- Hyperactivity: Some studies have found a link between the consumption of artificial food coloring and increased hyperactivity in children. However, the evidence for this link is mixed, and further research is needed to confirm these findings.
- Endocrine disruption: Some artificial additives, such as BHA and BHT, have been linked to endocrine disruption, which can affect the body’s hormone levels and potentially lead to health problems.
- Weight gain: Some artificial sweeteners, such as aspartame, saccharin, and sucralose, have been linked to weight gain and an increased risk of obesity. However, the evidence for this link is mixed, and further research is needed to confirm these findings.
It is important to note that the potential side effects of artificial additives can vary depending on the specific additive and the individual consuming it. Additionally, some people may be more sensitive to the potential health effects of artificial additives than others. Consumers are encouraged to educate themselves about the potential health risks associated with artificial additives and make informed choices when it comes to their food.
In conclusion, artificial additives have been a part of the food industry for over a century, playing a crucial role in enhancing the taste, texture, appearance, and shelf life of food products. However, as consumers become more aware of the potential health risks associated with artificial additives, the demand for natural and organic food products is increasing. This shift in consumer preferences has prompted food manufacturers to focus on developing alternative products that are free from artificial additives. While the use of artificial additives may continue in the food industry, it is likely that there will be a continued focus on using more natural and safe alternatives in the future.
Check your food label and make an informed decision about your diet and the food you consume.
Please check our brands and explore our wide range of products without artificial additives or preservatives. We’re a fully certified food manufacturing business based in Northern Bangkok, and we produce our own brands incl. a growing range of Ready-to-Eat products as well as plant-based products. We also do private label manufacturing for Australian, Thai and US companies. Let’s chat today and see how we can assist you.
Thailand’s Food Industry and Private Label Manufacturing
Thailand has a long history of food production. One of the drivers was Thailand’s reputation for high-quality food products, strong supply chain, and favorable government policies. In addition, the country has been a major exporter of food products for many years. However, the rise of OEM (Original Equipment Manufacturer) food manufacturing in the country is a more recent development, fueled by the globalization of trade and the growing demand for private label products.
This article covers a growing OEM food manufacturing industry in Thailand.
Thailand is a major player in the global food industry, producing and exporting a wide range of food products, including frozen foods, canned foods, snacks, confectionery, and beverages. The country has a thriving agricultural sector, which provides raw materials for its food industry, as well as a well-developed infrastructure, including ports, airports, and roads, making it easy to transport goods both domestically and internationally.
Thailand has a long history of producing food, largely driven by its excellent reputation for quality products and efficient supply chain, as well as government policies that favored the agricultural industry. Additionally, it had been exporting food on a significant scale for many years. However, over the last few years there has been an increased demand for OEM (Original Equipment Manufacturer) and private label goods, due to global commerce and consumer interest in these kinds of products. Private label production is when retailers produce food items under their own brand names. Thailand has a well-developed agricultural sector, providing a rich supply of raw materials for its food industry, as well as a strong infrastructure, including ports, airports, and roads, making it easy to transport goods both domestically and internationally.
Key Advantage of OEM
Thailand has a large number of skilled food technicians and engineers, who are capable of producing high-quality food products that meet international standards, making OEM food manufacturing one of its key advantages. Thai food products must also meet strict quality control standards under the direction of the Thai Food and Drug Administration (FDA). In addition, the Thai government has been supportive of the OEM food manufacturing industry, providing various incentives to attract foreign investment. These include tax breaks, subsidies, and the creation of special economic zones specifically designed for the food industry. This has helped to attract many foreign companies to Thailand, who are looking to outsource their food production to OEM manufacturers.
When it comes to quality control, Thailand’s food manufacturers have established a solid reputation for producing high-quality products that meet international standards. This is due in part to the strict regulations imposed by the Thai Food and Drug Administration (FDA), which oversees the production and distribution of food products in the country.
In addition to traditional food products, OEM food manufacturers in Thailand are also expanding into new and innovative areas, such as functional foods and health supplements. These products are in high demand globally, and Thailand’s OEM manufacturers are well-positioned to meet this demand, thanks to their expertise in food production and the high quality of their raw materials.
In conclusion, the OEM food manufacturing industry in Thailand is a growing industry, driven by the country’s favorable business environment, strategic position, and reputation for producing high-quality food products.
We’re a fully certified food manufacturing business based in Northern Bangkok, and we produce our own brands incl. a growing range of products. We also do private label manufacturing for Australian, Thai and US companies. Let’s chat today and see how we can assist you.
How South East Asian Small Food Manufacturers Can Benefit from
The Roundtable on Sustainable Palm Oil
Food production is a complex and resource-intensive process, but the Roundtable on Sustainable Palm Oil (RSPO) is a vital organization that helps ensure that manufacturers across the world adhere to sustainable practices when sourcing palm oil.
In this article, we’ll explore what the RSPO is, how it works and why it’s important for Southeast Asian food manufacturers to consider joining.
As the demand for sustainable palm oil continues to grow, small food manufacturers in South East Asia can reap countless benefits from being members of the Roundtable on Sustainable Palm Oil (RSPO).
Introduction to The Roundtable on Sustainable Palm Oil
The Roundtable on Sustainable Palm Oil (RSPO) is an international, not-for-profit organization that unites stakeholders from the palm oil industry to develop and implement standards for sustainable palm oil production. By working together, the RSPO aims to improve the lives of smallholder farmers, safeguard wildlife and restore damaged landscapes. In order to achieve its goals, the RSPO has developed a set of environmental and social criteria which all members must adhere to. These criteria are designed to promote best practices in sustainable palm oil production, with a particular focus on protecting human rights, safeguarding biodiversity and reducing greenhouse gas emissions. The RSPO provides a perfect platform for small food manufacturers to engage with the palm oil industry and learn about best practices in sustainable palm oil production. In addition, by becoming members of the RSPO, these manufacturers can show their commitment to sustainability and responsible sourcing. This is likely to be well received by consumers, who are increasingly interested in purchasing products that have been sourced ethically.
Overview of RSPO Sustainability Practices in South East Asia
The RSPO Principles are a set of guidelines that promote the sustainable production of palm oil. They were developed by the Roundtable on Sustainable Palm Oil (RSPO), and they cover a range of topics such as environmental protection, social responsibility, community relationships and economic viability.
The first step for every SME is to familiarize yourself with the RSPO Principles, and to start sourcing products from certified sustainable palm oil plantations. One way to do this is to source your palm oil from suppliers that are members of the RSPO. These suppliers have committed to producing palm oil according to the RSPO Principles, so you can be confident that their products meet these standards. You can find a list of RSPO member companies on the RSPO website.
Another way to ensure your products are sourced from certified sustainable palm oil plantations is to implement a traceability system. This system tracks the movement of palm oil from plantation to factory, so you can be sure that it comes from certified plantations. South East Asia has a large and growing market for palm oil. In addition, the region has a number of small food manufacturers who are increasingly interested in sustainable palm oil. RSPO certification guarantees that the palm oil used in products comes from certified sustainable sources.
Benefits of Adopting the RSPO Principles for Small Food Manufacturers
The adoption of the RSPO principles is vital for us, but other small food manufacturers can also have a number of benefits, including:
- Improved public image and reputation: by publicly committing to sustainable palm oil production, small food manufacturers can improve their image and reputation in the eyes of consumers, NGOs and other stakeholders. This can lead to increased sales and a competitive advantage over non-RSPO-certified products.
- Reduced environmental impact: RSPO-certified palm oil is produced using best practice methods that minimize deforestation, habitat loss and carbon emissions. As such, adopting the RSPO principles can help small food manufacturers reduce their environmental footprint. Many small food manufacturers are unaware of the origins of the palm oil used in their products. By sourcing certified sustainable palm oil, small food manufacturer can be sure that the palm oil they are using has been produced sustainably. Not only does this help to protect our rainforests and ecosystems, but it also supports the livelihoods of smallholder farmers who are paid a fair price for their crop.
- Enhanced social responsibility: by supporting sustainable palm oil production, small food manufacturers can demonstrate their commitment to social responsibility. This can play an important role in building trust with consumers and other stakeholders. Small food manufacturers in South East Asia can benefit from the RSPO principles, as they provide a framework for more sustainable palm oil production. The RSPO has developed a set of environmental and social criteria which companies must meet in order to be certified as sustainable. This includes commitments to reduce greenhouse gas emissions, protect forests and peatlands, uphold human rights, and provide economic benefits to communities.
- Cost savings: RSPO-certified palm oil is more expensive than non-certified oil, but adopting the principles can help small food manufacturers reduce their costs in the long run by avoiding any potential fines and reputation damage due to unethical or irresponsible sourcing practices.
- Reducing Reliance on Virgin Palm Oil: Small food manufacturers can reduce their reliance on virgin palm oil by using a mix of certified sustainable palm oil and other vegetable oils in their products. This will help to create a more sustainable supply of palm oil and encourage further investment in certified sustainable palm oil plantations.
Local Challenges and Opportunities
In recent years, the Roundtable on Sustainable Palm Oil (RSPO) has been working to engage small and medium-sized enterprises (SMEs) in the palm oil industry in Southeast Asia. While the RSPO has made great strides in reaching out to SMEs, there are still many challenges and opportunities for these businesses when it comes to sustainable palm oil.
One of the biggest challenges facing SMEs in Southeast Asia is a lack of awareness about the RSPO and its standards. Many small food manufacturers are not aware of the RSPO or its work to promote sustainable palm oil production. This lack of awareness can make it difficult for SMEs to make informed decisions about sourcing palm oil from RSPO-certified growers or using certified sustainable palm oil in their products.
Another challenge for SMEs is the cost of certified sustainable palm oil. Certified sustainable palm oil typically costs more than conventional palm oil, making it a financial challenge for small businesses to switch to sustainably sourced palm oil. Additionally, some small food manufacturers may not have access to the same volume discounts that larger companies receive when buying certified sustainable palm oil, further increasing the cost burden on these businesses.
Finally, many small food manufacturers rely on distributors or middlemen to source their Palm Oil. These distributors or middlemen may not be aware of certified sustainable sources of Palm Oil, or they may only offer conventional Palm Oil at a lower price point. This can make it hard for SMEs to implement changes.
The Roundtable on Sustainable Palm Oil is a great opportunity for South East Asian small food manufacturers to take advantage of. This initiative demonstrates that even with little financial capital or access to technical know-how, it is still possible for them to make an impact on environmental conservation efforts. Adhering to the RSPO principles can help small food manufacturers in South East Asia improve their sustainability credentials and access new markets. In particular, the RSPO certification provides an internationally recognized label that can give consumers confidence that products contain palm oil that has been produced sustainably. This not only helps to protect the environment, but also sends a strong message to customers that your brand is committed to sustainability. Moreover, by adhering to the RSPO principles, small food manufacturers can foster better relationships with suppliers, government agencies and NGOs working on palm oil issues. Ultimately, it has the potential to inspire other businesses in the region and ultimately create a more sustainable future.
We don’t use animal fats in our production line. Our options are currently palm oil, coconut oil and rice bran oil. Of the three, palm oil and rice bran oil are actually the most efficient to produce. Using rice bran oil puts the least strain on resources, and it also carries excellent cooking properties. Rice Bran Oil is used for the majority of our products. In case we use palm oil, we will use the most ethical and sustainable palm oil possible, certified by the RSPO. This means it follows the highest agriculture standards, it is fully traceable, and grown on designated land that will not cause any further deforestation.
We’re a fully certified food manufacturing business based in Northern Bangkok, and we produce our own brands incl. a growing range of Ready-to-Eat products as well as plant-based products. We also do private label manufacturing for Australian, Thai and US companies. Let’s chat today and see how we can assist you.