The two-day workshop brought together representatives from eleven\nAPEC economies, including Chinese Taipei, Japan, Indonesia, Singapore,\nMalaysia, Thailand, Peru, the United States, Australia, the Philippines,\nand Papua New Guinea. Government agencies, research institutions, and\nindustry experts specializing in food supply chain technology and policy\nparticipated in the event. The workshop aimed to strengthen regional\ncollaboration and accelerate the development of sustainable, low-carbon\nfood supply chains across the Asia-Pacific region.<\/p>\n
Dr.\u00a0Ying-Chih Liao, Technology Advisor of the Department of\nIndustrial Technology at MOEA, noted that cross-disciplinary\ntechnologies are becoming increasingly vital in supporting the\ndevelopment of low-carbon food supply chains worldwide. Taiwan continues\nto promote low-carbon and smart transformations through policy support\nand domestic research and development, while also strengthening\ninternational cooperation to build resilient food supply chains and\nfoster sustainable growth in the food sector.<\/p>\n
FIRDI Chairman Mark Hsieh emphasized that technological innovation is\nessential for building a sustainable and resilient food industry. FIRDI\nhas long been dedicated to advancing food technology research and\nsupporting Taiwan\u2019s food industry. Through its integrated technology\nplatforms, FIRDI has developed multiple solutions that contribute to\nfood decarbonization, including smart low-carbon processing systems,\ncircular processing technologies for by-product utilization, and\ninnovative alternative food ingredients and processing applications.\nThese technologies help food manufacturers enhance efficiency, reduce\ncarbon emissions, and strengthen sustainability throughout the food\nsupply chain.<\/p>\n
The workshop featured a diverse lineup of speakers from Taiwan.\nDr.\u00a0Chii-Cherng Liao, Director General of FIRDI, shared the development\nstrategy for the low-carbon food industry. The Vice President of the\nChung-Hua Institution for Economic Research discussed collaborative\napproaches to developing a low-carbon food supply chain. Dr.\u00a0Martin Lo,\nProfessor at National Tsing Hua University, highlighted the key elements\nof promoting human sustainability. Several other Taiwanese speakers\nshared their experiences and case studies related to advancing the\nlow-carbon food industry. Dr.\u00a0Binghuei Barry Yang, Deputy Director\nGeneral of FIRDI, presented innovations in food manufacturing process\ntechnology. Dr.\u00a0Yi-Chung Lai, R&D Consultant at Biozyme\nBiotechnology, and Dr.\u00a0Chin-Chu Chen, General Manager of Grape King Bio,\ndiscussed green fermentation processing and product development\npractices. Marcie Chan, Brewmaster of Long Sun Brewing, shared insights\non circular economy practices within the brewing industry.<\/p>\n
Several Taiwanese companies have demonstrated practical applications\nof low-carbon technologies. For example, GAU JIANN has implemented heat\nrecovery and smart control systems in sterilization processes to enhance\nenergy efficiency while maintaining product quality. Lian-Hwa Foods has\nintroduced green products manufactured through advanced, efficient,\nlow-carbon smart production lines. Companies such as VIGOR DONG SHIH and\nJiamei are collaborating to build a whole-fruit utilization supply chain\nfor plant-based beverages. AGV Group has developed shelf-stable\noat-based beverage ingredients to support low-carbon plant-based food\nproduction. YUNG CHENG applies upcycling of wheat bran via enzymatic and\nmicrobial processes to reduce grain processing waste and emissions.\nAdditionally, companies including Grape King Biotechnology and\nPREFERRTECH-BIO are developing innovative low-carbon alternative\nproteins derived from fungi and plant sources.<\/p>\n
The low-carbon transformation of the food industry has become a key\nglobal trend, with increasing emphasis on innovative food processing\ntechnologies and sustainable supply chain solutions. By integrating\ntechnological innovation, economic policy, and new business models,\nTaiwan aims to strengthen the development of a low-carbon food industry\necosystem and deepen cooperation with APEC economies to share\ntechnological expertise, align with international standards, and promote\nsustainable development across the regional food industry.<\/p>\n
SOURCE Food Industry Research and Development Institute (FIRDI)<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/taiwan-hosts-apec-workshop-highlighting-innovative-technologies-for-low-carbon-food-supply-chains-1774669881", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }