WINA Food Safety Conference 2014
November 24–25, 2014
Dr. David Acheson
CEO of Acheson Group and former Associate Commissioner of the U.S. FDA
Global Trends Impacting Food
With the progress of food preservation technology in modern days, the implication of "food safety" has gradually changed. Consumers today take food safety for granted, and they come to seek nutritionally balanced and healthy foods. In such circumstances, Dr. Acheson emphasized that food manufacturers must prepare themselves for the possible risk and acquire the skills to minimize such risk.
Mr. Richard Chen
CTO, Master Kong
Image up. Make the Pie Bigger.
In recent years Chinese instant noodle manufacturers are pressured to respond to the increased variation of food products, tighter regulations, and groundless harmful rumors. Mr. Chen calls for the industry's continuous innovation, positive communication activities, and social contributions to generate a positive image of instant noodles as a value food.
Dr. Toshihiro Yamada
Chief Quality Officer, Nissin Foods Holdings
Leading Edge of Research for Food Safety
Dr. Yamada listed up the potentially hazardous substances for human consumption. He pointed that it is imperative to make scientific risk assessments to such materials. Such objective evaluation, he argued, is the key to preventive measures to minimize the risk.
Dr. Visith Chavasit
Independent Director, Thai President Foods
The Direction of Sodium Reduction
Salt intake is high in Thailand, and a correspondingly high proportion of people are affected by hyper tension. Dr Chavasit elaborated the nation-wide sodium reduction campaign including activities to raise people's awareness of diseases related to excessive salt intake and to regulate package labeling associated with salt.
Mr. Yong-Jae Lee
Senior VP, Nongshim
Sodium Reduction Efforts by the Korean Instant Noodle Industry
In Korea, where per-capita consumption of instant noodles is highest, a lot of foods traditionally contained large amount of salt, and in recent years the government-led sodium reduction movement has been accelerated. Responding to the call for nutritional balance and safety in instant noodles, Nongshim has engaged in sodium reduction. Mr. Lee explained the special features of sodium reduction in Korea, Nonshim's achievement in and the direction of sodium reduction.
Mr. Joshi Parminder Singh
Group Manager-Culinary, Nestlé R&D Centre India
Nutrition & Health with Instant Noodles
With the consumers' mounting desire for health conscious diet, Nestlé has endeavored to reduce salt and fat from their instant noodles. In addition to such product improvement, Mr. Joshi suggests, instant noodles manufacturers attend to social issues such as water shortage and sustainable growth of rural areas. Behind this sense of value lies the Nestlé's commitment to comply with national laws and international standards as well as the company's own code of conduct.
Mr. Yasuhiro Yamada
Chief Production Officer, Nissin Foods Holdings
Food Defense as a Brand Owner
Mr. Yamada discussed recent cases of deliberate food tampering, with an analysis of the causes. He gave detailed explanation as to how Nissin Foods Group enhanced surveillance of is food processing plants to ensure safety.
WINA Chairman Ando warned that a quality problem in one company could damage the entire industry. It is imperative that WINA- members proactively share information to prevent such incidents from ever occurring. Chairman Ando wrapped up the conference saying "food safety is a non-competitive issue and the industry as a whole needs to collaborate to establish guidelines on food safety, sodium reduction and nutrition."