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Asia-Pacific Agri-Food Innovation Summit, Singapore, October 26-28
Food and Beverages Tech Review | Tuesday, September 06, 2022
Asia’s agri-food system needs help. With global shocks highlighting import link weaknesses, rapid economic growth, and huge structural transformation across the region, the need to build strong, resilient supply chains has never been more urgent.
The fifth annual Asia-Pacific Agri-Food Innovation Summit presents 50 regional and international innovators who are pioneering breakthrough technologies in agri-food, to ensure food security and build capacity in Asia and beyond.
“Given the complex challenges Asia's food system faces, the need for fast-paced, scalable innovation has never been greater. The summit creates opportunities for entrepreneurs to connect directly with investors and corporate partners, to bring their solutions to scale and change the agri-food landscape for the benefit of all. I am excited to witness the collaborations stemming from the conference this October” says Theresa Flach, the summit’s Conference Producer and technology scout.
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Start-ups are celebrated throughout the summit programme, with a pre-summit pitch day, themed innovation showcases across the three-day agenda, and a dedicated start-up exhibition space.
Innovation Showcases
12 start-ups from the Asia-Pacific region will pitch their solution to a panel of industry judges across four themed innovation showcases covering Agtech, Foodtech, Aquaculture and CEA & Vertical Farming.
AgTech Takes the Stage
◘ Qzense (India) aims to minimise and eliminate post-harvest food loss with its IoT solution that quickly and accurately grades fresh food. The technology employs a unique combination of near-infrared spectral sensors and olfactory sensors for analysis of internal spoilage, ripeness, sweetness, and shelf life.
◘ Boomitra (India & US) uses satellite and AI to measure a variety of soil properties including soil carbon, soil moisture and nitrogen, and provides an end-to-end solution where farmers are able to grow more with less through carbon farming.
◘ CH4 Global (Australia) provides seaweed-based Asparagopsis products to farmers worldwide so they can dramatically reduce the methane emissions of their livestock and realize significant value in the process.
CEA & Vertical Farming Spotlight
◘ Future Farms (Malaysia) aims to season-proof agriculture by building decentralized, remote-controlled farms. Future Farms promise that their services provide endless customization and are infinitely scalable.
◘ Grobrix (Singapore) presents a unique solution to indoor farming by combining the best of furniture with farming. Its soilless vertical farming design offers a cleaner, simpler, more efficient way to grow fresh, healthy food.
◘ Distar Fresh (Thailand) is a subscription service indoor farm that delivers pesticide-free medical grade vegetables from farm to door that are harvested all-year round.
Blue Food Shark Tank
◘ Forte Biotech (Singapore) provides diagnostic solutions to allow prawn farmers to ‘earn more’, with its patented product ‘RAPID’ (Robust Accurate Prawn Infection Detector) – developed in partnership with NUS – that enables farmers to detect diseases early and take mitigative action without the need for expert help.
◘ Sea Green (Singapore) is an ecosystem services provider, with a mission to deliver connectivity and services to the growing seaweed industry. Using blockchain technology, the company will maximise financial service integration for smallholders, and harness data to drive research into the potential of macroalgae.
◘ Magalarva (Indonesia) aims to provide sustainable protein for feed by bio-converting organic sidestreams using Black Soldier Fly larvae. The company is closing the loop by eliminating organic waste from producers including food and beverage factories, hotels and plantations.
Raising the Stakes in Food-Tech
◘ SeaSpire (India) blends cutting-edge technologies, digital tools and nutrition packed plant-based ingredients to develop plant-based cousins of the world's favourite marine species. SeaSpire's bioprinting tech promises whole muscle structures with no compromise on taste, texture and affordability.
◘ Magic Valley (Australia) is an Australian food company developing healthy and delicious cultivated meat products. Focused on building a better global food system, Magic Valley believes the solution is cultivated meat, where meat is grown without the animal.
◘ Float Foods (Singapore) is a company that believes in the power of plants. Singaporeans consume 2 billion eggs per year, but 74% of them are imported, a fact that became a problem during the pandemic - which is when Float Foods started developing Asia's first plant-based whole egg, OnlyEg.
Industry judges include leaders from Main Sequence Ventures, Spacetime Ventures, Innoget, Alune Aquaculture, Aqua-Spark, VisVires New Protein and Unovis Asset Management.
Start-Up Exhibition Powered by True
A buzzing part of the networking exhibition at the summit, the Start-Up Exhibition Powered by True Search is where delegates can connect with exciting international start-ups face-to-face.
"As a founder-led firm with innovation at the core of our culture, we are thrilled to sponsor a summit featuring so many disruptive and purpose-driven companies. The transformation of our food industry is essential, and we are grateful for the opportunity to provide talent solutions for these world-changing businesses" says Desmond O'Brien, Partner at True Search.
Exhibitors include:
Newschool Foods (Canada) produces whole-cut meat alternatives using a proprietary food structuring technology, offering a more authentic, scalable and cost-effective product.
Forte Biotech (Singapore) provides diagnostic solutions to allow prawn farmers to detect diseases early and take mitigative action using its patented product ‘RAPID’.
Sea Green (Singapore) is an ecosystem services provider, with a mission to deliver connectivity and services to the growing seaweed industry using blockchain technology.
Vitality Foods (Singapore) is developing plant-based foods designed to improve the health of elderly populations, addressing muscle maintenance issues and risk of metabolic diseases.
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Bluu Seafood (Germany) produces cultivated seafood using proven technology that enables them to select the best performing cell cultures from any fish species.
Agros (Singapore) provides smallholder farmers with technologies, inputs, advice and financing while helping make farms climate-resilient for generations to come.
Miruku (New Zealand) combines deep farming traditions and computational biology to produce a range of animal-free dairy products including cheese, ice cream and yoghurt.
Pre-Summit Pitch Day
Featuring groups of up-and-coming start-ups presented by Singapore’s leading agri-food accelerators and international trade groups, the pre-summit pitch day on October 25 is an exclusive invite-only event for venture capitalists and corporate investors to connect with start-ups ahead of the summit.
Attendees will have the chance to network as well as hearing quick-fire pitches from the most exciting entrepreneurs breaking into the agri-food scene.
Start-up groups will be presented by:
◘ The Canadian High Commission
◘ Enterprise Singapore
◘ GROW Accelerator
◘ Trendlines
With more to be announced.
On the Main Agenda
Innovators are a critical part of the conversation, and the summit spotlights industry talent as entrepreneurs at various stages of scale-up share their perspectives in panels alongside major agribusinesses, food brands, investors, regulators and technology providers:
AgTech
◘ Amith Agarwal (Agribazaar) will present a case study on sustainable agriculture covering everything from pilot to scale.
◘ Gilad Gershon (Tropic Biosciences) will demonstrate how to harness advanced gene editing to prevent Banana Panama Disease.
◘ David Jun (Greenlabs) will discuss key points on how to drive digital transformation in the Korean agtech space.
◘ Chakradhar Gade (Country Delight) will connect the dots from farm to fork while presenting his insights on supply chain digitization.
◘ Mohit Pande (Cropin) and Dhruv Sawhney (Nurture.Farm) will bring their unique perspectives on driving technology adoption and scaling digital farming platforms in India.
CEA & Vertical Farming
◘ Jay Desan (BoomGrow), Jack Moy (Sustenir), Chris Lee (N.THING) and David Farquhar (IGS) will join the Vertical Farming Leaders Forum, focused on increasing support for innovation in precision growing.
◘ Tom Adams (Pairwise) and Derek Drost (Unfold) will explore the milestones that have been achieved in seed breeding and genetics for CEA and vertical farming.
◘ Eleanor Choong (Sunway XFarms) will focus on advancing resource efficiency and waste valorisation in urban food production.
Aquaculture
◘ Gibran Huzaifah (eFishery) and John Diener (Vertical Oceans) will join the Blue Food Leaders Forum, discussing how to transform aquaculture with digital solutions.
◘ Lou Cooperhouse (BlueNalu) will argue the case for strengthening seafood supply chains through the wider adoption of alternative proteins.
◘ Leo Wein (Protenga) and Gaetan Crielaard (Entobel) will talk one on one in a fireside chat focused on the acceleration of novel ingredients.
Food-Tech & Alternative Proteins
◘ XL Lin (Esco Aster), Sandhya Sriram (Shiok Meats), Didier Toubia (Aleph Farms), Amy Chen (Upside Foods) and Maarten Bosch (Mosa Meat) will deep-dive into cultivated proteins and the complexities of building supply chains to accelerate market growth.
◘ Helga Angelina Tjahjadi (Green Rebel) will explore new trends emerging for plant-based protein production advancement.
◘ Alex Ward (Next Gen Foods), Xun Wang (Triton Algae Innovations), Liat Lachish Levy (ChickP) and Jem Kim (BriteBelly) will meet on stage to discuss the innovation needed to produce green and clean plant-based protein.
◘ Justin Chou (Growthwell Foods) will present the benefits of diversifying portfolios of plant-based proteins, with specific reference to Asian tastes.
◘ Sunil Sukumaran (Perfect Day) and Jan Pacas (All G Foods) will share what they have learnt as leaders in fermentation and discuss the challenges of scaling production.
◘ Aaron Yeo (Eat Just) will engage the audience with an intimate fireside chat focused on consumer awareness, understanding and acceptance of novel food products.
◘ Nick Hazell (V2Food) will help close day one of the summit, looking at the bigger picture of how to build a thriving agri-food ecosystem in Asia-Pacific.
◘ Fern Ho (Leaf Protein) will prepare food live on stage as part of the Foods of the Future cooking demo.
The full programme, speaking faculty and delegate registration details are available now at http://www.agrifoodinnovation.com
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The traditional food system, characterized by long and complex supply chains, is facing growing criticism for its environmental footprint and social inequities. In response, a rising movement is focused on shortening these supply chains by connecting producers directly with consumers. Across the Asia Pacific (APAC) region, local sourcing, community-supported agriculture (CSA), and farm-to-table initiatives are gaining traction, paving the way for a more sustainable and resilient food system.
Reducing Carbon Footprints and Fostering Resilient Food Networks
Shortening supply chains offers significant advantages, particularly in reducing carbon emissions. The long-distance transportation of food products substantially contributes to greenhouse gas emissions. Consumers can minimize the distance food travels by prioritizing local sourcing, significantly lowering its carbon footprint. This approach benefits the environment and supports local economies by enabling consumers to buy directly from nearby farmers, thus reducing the need for long-haul transportation.
Community-supported agriculture (CSA) models exemplify this concept, allowing consumers to invest in local farms by purchasing harvest shares. This direct connection between farmers and consumers eliminates intermediaries, effectively reducing transportation emissions while ensuring farmers have a steady income. Similarly, farm-to-table initiatives champion local sourcing by collaborating directly with farmers to procure fresh, seasonal ingredients. This not only minimizes food miles but also promotes sustainable farming practices.
In addition to environmental benefits, shortening supply chains helps build resilient food networks. Concentrating food production and consumption within a region mitigates vulnerabilities to climate change, natural disasters, or global economic fluctuations. By strengthening local food systems, communities can enhance self-sufficiency and reduce reliance on distant sources, thus minimizing the risks of food shortages and price volatility. Local food initiatives foster community cohesion by connecting individuals with their food sources and providing learning opportunities about sustainable agriculture. Furthermore, this approach creates economic opportunities for farmers and food businesses, contributing to developing sustainable livelihoods and rural economies.
Policy-makers, farmers, businesses, and consumers must collaborate effectively to foster robust local food systems. Policymakers can significantly influence this endeavor by implementing supportive policies that offer incentives for local food production, enhance infrastructure, and encourage sustainable agricultural practices. Concurrently, consumer education plays a vital role in this ecosystem; by raising awareness of the benefits of local food and informing consumers about their food choices, demand for sustainable products can be effectively increased. Furthermore, fostering collaboration between farmers, food businesses, and consumers can drive innovation, leading to initiatives such as community-supported food hubs and urban agriculture projects. By embracing the farm-to-table movement and shortening supply chains, the APAC region can pave the way for a more sustainable, resilient, and equitable food system in the future.
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Food waste remains a major concern for environmentalists, consumers, and policymakers, but technologies like AI and IoT are revolutionizing reduction strategies with sustainable, long-term solutions.
A Technological Pathway to a Sustainable Future
Technology is becoming increasingly important in the fight against food waste. AI and IoT are catalysts for change throughout the entire food supply chain. AI simplifies food production, delivery, and consumption by analyzing data to identify inefficiencies and predict potential problem areas. This technology-driven approach extends the scope of operational efficiency and creates opportunities for more environmentally friendly practices across industries.
Food Management Innovations
At this juncture of technological transformation, critically needed are AI-powered solutions that will help in the improvement of food sorting, recovery, storage, and home administration. Advanced robotics and intelligent machinery sort the goods, differentiate between ripe and unripe items, and detect any early signs of spoilage in agriculture and food processing. Moreover, AI makes food rescue operations efficient by effectively linking surplus food to people in need, ensuring that extra food feeds people, not landfills. Storage solutions have also evolved significantly, where AI-powered systems can monitor and manage the conditions under which food is stored, increasing shelf life manifold. Domestically, AI-enhanced consumer apps are helping people manage food more effectively, reducing waste generation at home. These apps could track food purchases, suggest recipes based on component availability, and even suggest methods of storing food.
The Role of IoT in Waste Reduction
IoT devices provide real-time monitoring capabilities essential for preventing food spoilage, complementing AI contributions. These gadgets are handy in smart agriculture operations where irrigation, fertilizing, and harvesting are done optimally, hence reducing overall wastage. In logistics, sensors from IoT show that food items are moved under ideal conditions; hence, the possibility of their spoilage is reduced remarkably. Moreover, home food management will be unimaginable in the near future without smart kitchen appliances with built-in advanced sensors and AI. Such appliances could notify the customer of upcoming expiration dates, suggest meal ideas, or propose optimal storage conditions for this or that type of food. Another good example is dynamic pricing by IoT technology in retail. In this respect, it helps retailers reduce waste by changing prices according to freshness and proximity to expiration.
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The restaurant and bar industry has performed well in terms of efficiency, and at the heart of this efficiency lies a remarkable transformation in inventory management. What was once a laborious, manual process involving clipboards and guesswork has evolved into a highly automated, data-driven discipline, primarily due to the development of purpose-built software solutions. This evolution has not only streamlined operations but has fundamentally reshaped how hospitality businesses approach profitability and guest satisfaction.
Managing inventory in a restaurant or bar was a significant challenge. Physical counts were sporadic, often inaccurate, and prone to human error. Ordering decisions were frequently based on intuition or rough estimates, resulting in either excessive waste from overstocking or missed sales opportunities due to stockouts. This lack of precise control directly impacted the bottom line, making it challenging to understand actual costs and identify areas for improvement.
The advent of specialized inventory management software marked a significant turning point in the field. Early iterations focused on basic digital record-keeping, moving away from paper logs to spreadsheets and simple databases. This provided a foundational level of organization, allowing for more consistent tracking. However, these systems still required significant manual input and lacked the real-time capabilities that define modern solutions.
Core Functionalities Redefining Operations
Today's restaurant and bar inventory management software is a comprehensive ecosystem designed to optimize every facet of stock control. A core feature is real-time inventory tracking. This allows operators to know precisely what they have on hand at any given moment. Through seamless integration with Point-of-Sale (POS) systems, items are automatically deducted from inventory as they're sold. This eliminates the need for manual updates, providing an immediate and accurate picture of stock levels. The ability to monitor inventory in real-time is crucial for avoiding unexpected shortages, especially during peak service hours, and for making agile decisions about menu availability.
Beyond mere tracking, these systems provide advanced integration for ordering and purchasing. Based on consumption patterns and predefined minimum stock levels (often referred to as "par levels"), the software can generate suggestive reorder lists or even automate purchase orders directly with suppliers. This intelligent automation removes the guesswork from replenishment, ensuring that necessary ingredients and beverages are always available without tying up excessive capital in overstocked items. Some systems also include features for managing supplier relationships, centralizing invoices, and tracking pricing variations, allowing for more strategic procurement.
Recipe management and costing are integral components of modern inventory software. By meticulously detailing the ingredients and quantities required for each menu item, the system can accurately calculate the theoretical cost of every dish or drink. This empowers operators, giving them a sense of control and confidence to make informed decisions about menu pricing, identify profitable items, and pinpoint areas where ingredient costs might be disproportionately high. When combined with real-time inventory usage data, this feature provides invaluable insights into actual versus theoretical usage, highlighting potential discrepancies due to waste, spillage, or portion control issues.
Data-Driven Insights and Accessibility
The analytical capabilities of contemporary inventory software are profound. Data analytics and reporting tools transform raw inventory data into actionable insights. Operators can generate reports on sales trends, ingredient consumption, waste percentages, and profitability by category or individual item. This historical data is then leveraged for predictive analytics, with advanced algorithms anticipating future demand based on seasonality, promotions, and past sales performance. This foresight enables highly accurate forecasting, leading to optimized ordering, reduced spoilage, and improved overall financial performance.
For businesses with multiple locations, multi-location management features are indispensable. Centralized dashboards offer a comprehensive view of inventory across all establishments, enabling efficient stock transfers, standardized ordering processes, and consistent menu offerings. This ensures uniformity in operations and empowers management to identify and address inconsistencies across their portfolio.
The contemporary landscape also emphasizes mobile accessibility. Many solutions offer dedicated mobile applications, allowing staff to conduct inventory counts, receive deliveries, and check stock levels using handheld devices or even their smartphones. Features like barcode scanning or QR code integration further enhance accuracy and speed during physical inventory processes. This mobile flexibility significantly reduces the time and labor associated with traditional inventory tasks, freeing up staff to focus on guest service.
The Future of Inventory Management
Looking ahead, the trajectory of restaurant and bar inventory management software is one of increasing sophistication and integration. The continued rise of cloud-based solutions provides unparalleled accessibility, scalability, and data security. The infusion of Artificial Intelligence (AI) and Machine Learning (ML) is making systems even smarter, moving beyond predictive analytics to intelligent automation, where systems can learn and adapt to business conditions with minimal human intervention. The emphasis on sustainability is driving features that help businesses minimize food waste and optimize resource utilization, aligning with growing consumer and industry demands for environmentally conscious practices.
Restaurant and bar inventory management software has evolved from a simple tracking tool to a strategic asset. It underpins operational efficiency, enhances profitability, and plays a vital role in delivering a consistent and high-quality experience for patrons. As the hospitality industry continues to embrace digital transformation, these sophisticated systems will remain at the forefront, driving smarter decisions and fostering greater success.
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Society has fully embraced the digital age, with technological advancements reshaping the operations of various industries and enterprises. One of the key advantages of these innovations is the enhancement of safety and efficiency, resulting in better outcomes across all processes.
These technological shifts significantly influence the food processing, handling, and manufacturing sectors, including new machinery and processing techniques. Historically, these sectors have been at the forefront of adopting technology, aligning with emerging trends. As we progress, it is essential to examine the future direction of this industry in the upcoming year and beyond.
Perfect Safety:
Ensuring the safety of food before consumption is of utmost importance. Contamination can occur rapidly and often goes unnoticed, highlighting the necessity for technological solutions. A NIR spectrometer is an exceptional instrument for the food industry, requiring only a modest sample size. It can precisely analyze the sample's protein, fat, and nutritional composition with a single measurement. Remarkably, this process takes less than one minute, conserving time and resources in assessing product safety.
Sustainability:
Businesses globally are increasingly recognizing the significance of sustainable practices. Many companies embrace environmentally friendly and ethical methods to reduce carbon emissions and environmental impact. The food industry, in particular, is responsible for substantial waste and pollution resulting from agricultural activities. However, eliminating food production is not feasible, as food is a fundamental necessity.
Current research indicates that reducing meat and dairy consumption is essential for achieving sustainability objectives. This implies a need for decreasing livestock populations. Nevertheless, this does not suggest that a sudden transition to a vegan diet is necessary for everyone, as such a shift is both impractical and unrealistic, particularly when considering regional and cultural dietary variations. Instead, it highlights the necessity for significant modifications in the operational practices of food production facilities.
Packaging:
The packaging sector is poised for significant advancements in the coming years. Growing concerns regarding sustainability have become increasingly prominent, prompting numerous companies to allocate resources towards this initiative. The focus goes beyond producing fully recyclable or biodegradable packaging; it also encompasses the importance of reusability. When a container is irreparably damaged or reaches the end of its useful life, it can be entirely recycled, provided it is constructed from 100% polypropylene.
Additionally, various innovative alternatives can enhance packaging solutions. One of the most favored options involves repurposing organic waste, particularly materials derived from coffee husks, oyster shells, and paper. The production of these materials is energy-efficient, and acknowledging these opportunities will pave the way for further innovations.
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