Once a year, Bangkok’s Queen Sirikit National Convention Centre (QSNCC) springs to life with the herald of the annual “Future Food Workshop”. At this unique forum, a blend of innovative minds — ranging from distinguished scientists to some of the most pioneering companies in the food sector — showcases their pathbreaking developments. Categorized into three broad themes — Personalised Food, Alternative Protein, and Asian Wisdom — they offer a glimpse into the exciting prospects of future foods focusing on plant-based products and sustainable alternatives to the environmentally demanding meat farming.
The recently concluded “Future Food Ideation Workshop by Tastebud Lab” marked the beginning of the three-day extravaganza held from September 20 to 22. And it peeled back the layers to reveal an exciting snapshot of the burgeoning future food sector in Thailand.
In attendance was Phontakorn Wongcharoen, Vice President of the Betagro Food Innovation Centre. He offered some insight into how companies and startups are pushing the boundaries to develop domestic technologies in a bid to further the reach of future foods. He detailed how Thai firms currently are dependent on imported technologies that consume a significant portion of their budgets, an issue that needs to be addressed.
Phontakorn also pointed out how Betagro is looking beyond just plant-based foods, moving into the realm of protein from chickens and eggs, alongside exploring fresh ingredients and cutting-edge technologies. He underscored the need for government support for future food development, emphasizing on initiatives such as collaborative programs between universities and the private sector.
Echoing the call to bolster the future of food startups in Thailand, he stressed on the requisite support in terms of funding and guidelines to keep the momentum going.
On the same note, Andrew Brennan, the Asia manager of Marigot Ltd, vocalized his belief in Thailand’s immense natural and human resources, ripe for the creation of a successful future food industry. He emphasized on the creation of innovative foods that echo the traits of natural products.
In his view, the potential that Thai ingredients and technology possess is vast and virtually untapped. He highlighted innovations such as plant-based milk that have made their way onto Thai supermarket shelves as shining examples.
Reiterating this point, Pongpan Saivanich, CEO of Greenday Global Co, commented that natural ingredients offer a treasure trove of potential in giving birth to new future foods that can help drive the world towards sustainability.
Adding another perspective, Peeraya Padakunlapat, product development manager at Mark One Innovation Centre Co, stated that future food, environmental preservation, sustainability, and the economy, should all be developed in unison. She hoped that future foods would be affordable, prompting the need for more research into local products that can highlight Thailand’s soft power and boost the economy.
Kulthida Kanpittaya, a food influencer at Guinhungry, posited that future food holds the key to achieving sustainability in Thailand. But, in her view, it has yet to permeate to the wider mass market. Suggesting a potential solution, she advised food and beverage developers to collaborate with food influencers like herself as a way to promote future foods to the general populace. At the same time, she emphasized on empowering community eateries and cafes to offer future food options on their menus.
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