Page 17 - FoodFocusThailand No.227 February 2025

Sustainable Successes

of Thailand’s Future Food Industry

Thailand’s food and beverage industry faces significant challenges related to natural resources and
environmental impact. Embracing sustainability is no longer just a growing trend but a critical mission for
organizations to visibly and actively pursue. Innovations in “future food” are key to achieving harmony
between natural resource preservation and consumer demands, an essential step toward resolving food
stability crises and ensuring a sustainable food system for the future.

To address this, an in-depth “Thailand Future Food for Sustainability”
seminar was held on December 3, 2024, at Sheraton Grande Sukhumvit,
Bangkok. The event was co-organized by four prominent entities: the U.S.
Department of Agriculture (USDA), the Ministry of Higher Education,
Science, Research and Innovation, the National Center for Genetic
Engineering and Biotechnology (BIOTEC), and the U.S. Embassy in
Thailand. The opening ceremony featured speeches by two distinguished
figures: Ms. Kelly Stange, Agricultural Counselor of the USDA in Bangkok,
and Prof. Dr. Nitsara Karoonuthaisiri, Acting Deputy Executive Director of
BIOTEC’s Research and Development Division. The event was successful
and received an enthusiastic response from professionals in the food and
beverage sector.

Successful Application of Future Food Innovations
Key highlights of this seminar were the successful applications of future
food technologies. For instance, the ‘UC Davis Cultivated Meat Consortium’,
the American research project establishing a network of researchers, food
entrepreneurs, and consumers, has pioneered biotechnologies for
producing cultured meat and plant- or fungus-based alternative proteins.
These advancements have evolved to enable safe commercial
manufacturing tailored to consumer demands. The expert from GreenVenus,
a leading global biotechnology company, shared insights into genetic
innovations, reduce allergens, and minimize supply chain waste.

A Key to the Sustainable Development of Thai Future Food
In the seminar’s panel discussions, experts from various fields explored
the potential of future food technologies, including precision fermentation,
alternative proteins, plant-based and cultured meats, and genome-editing
technologies that enhance agricultural output while reducing chemical
usage.
The discussion showcased thriving commercial implementations, such
as biotechnologies producing milk without cows, health products and
medical foods rich in comprehensive nutrients, innovative Thai probiotic
products supporting women’s health, and high-value products derived from
tuna processing waste.
This informative panel discussion exemplified the collective dedication
of all sectors in fostering collaboration and paving the way for groundbreaking
future food innovations. It created opportunities to access networks,
research, and funding from workshop projects supported by various
agencies, including the Board of Investment (BOI), the National Innovation
Agency (NIA), the Program Management Unit for Competitiveness (PMUC),
and the Thai Food and Drug Administration (Thai FDA), who plays a crucial
role in ensuring quality monitoring and product assurance before commercial
launch. Together, these efforts will further enhance the competitive edge
of Thailand’s food industry.

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