SIRIM, the country’s premier research and technology organisation under the Ministry of Science, Technology and Innovation (MOSTI), last week organised a seminar on Food Innovation and Global Trends to support and assist local food industry to better understand the future of the food industry.
More than 200 participants from food and beverage industry, research institutions, higher education institutions, government and private sector agencies were exposed to various topics on food innovation, halal, food processing technology, innovation networks and global trends of the future of food.
The one-day seminar held in conjunction with the 18th Malaysian International Food and Beverage Trade Fair (MIFB) 2017, was officiated by the Minister of Science, Technology and Innovation, Datuk Seri Panglima Wilfred Madius Tangau. Also present at the session were MOSTI Secretary General, Datuk Seri Dr Mohd Azhar Yahaya and President and Group Chief Executive of SIRIM, Prof. Ir. Dr. Ahmad Fadzil Mohamad Hani.
Wilfred in his opening speech lauded the role played by SIRIM-Fraunhoufer strategic partnership when it launched the SIRIM Industrial Innovation Model that adopts and adapts the principles of Germany’s Fraunhoufer model on applied research for the development of Small and Medium Enterprises (SMEs).
“Through SIRIM- Fraunhoufer program a total 320 Technology Audit was completed in 2015 and 2016, and this year SIRIM are expecting to complete 170 Technology Audit. The companies that participated in the audit programmes are from various sectors of industry such as engineering, machinery, electronics with the food and beverage forming the highest number of participants,” he said.
The audit findings determined the technology intervention needed for companies to improve their productivity, with more than 45 projects approved for technology upgrading programmes and 36 projects identified for nurture programmes.
The first Innovation Network by SIRIM, the Food 4 Future Innovation Network was launched last year and now has more than 12 SME members. The network engaged in workshops involving Technology Market Radar in food processing and scenario building, study tour of best industry practices and conducting SME industry survey.
“Through the Innovation Network, SIRIM has implemented two demonstration projects involving the setting up of an Industrial Scale Solar Thermal Plants that provides hot water for industrial processes.
“Benefitting from green energy, which is solar thermal; the SMEs have managed to cut cost on energy by improving energy efficiency and plant productivity,” Wilfred added.
Dr. Ahmad Fadzil in his speech said SIRIM was mandated by the government to facilitate SMEs in improving their productivities and knowledge, by embracing new and high technologies for their businesses.
“We have formed a strategic alliance with the Fraunhoufer Institute of Germany to help Malaysian SMEs by creating an innovation-focused ecosystem. Several initiatives have been drawn up under the SIRIM Industrial Innovation Model which is a step closer in reinforcing the relationship between SIRIM and SMEs,” he said.
Five founding members of the Food 4 Future Innovation Network participated under the SIRIM Pavillion in MIFB 2017, namely Solo Labeller Technology Sdn Bhd, Halagel Products Sdn Bhd, Algaetech International Sdn Bhd, Ever Delicious Food Industries Sdn Bhd and Muslim Kitchen Sdn Bhd.
The Food 4 Future Innovation Network is a network of interconnected and integrated functions and operations by SMEs involved in food processing sector. The network is mediated by scientific partners, SIRIM and Fraunhofer of Germany, responsible in the development of innovations to achieve SMEs’ growth and competitive advantage.
Prominent speakers from Food Agility Corporative Research Center (CRC) an innovation network in Australia; Nestle Malaysia, one of the wold leaders in food and beverage industry, Halal Industry Development Corporation an agency that coordinates the overall development of the halal industry in Malaysia; University Putra Malaysia and SIRIM experts shared their knowledge and experience on various topics on food innovation during the session.