In recent years, the concept of “food safety culture,” which focuses on people’s behavior in addition to systems such as regulations and oversight, has been gaining traction in the field of food safety and has also attracted strong interest among WINA members. As part of the Knowledge Sharing session, Dr. Ayako Okada of A&I Partners delivered a lecture on this theme.

In her presentation, she explained that preventing food-related incidents requires more than simply following rules and procedures mechanically; it is also essential to create an environment in which each individual understands why those rules and procedures matter and is able to make informed decisions and act accordingly. She also emphasized that food safety culture should not be imposed unilaterally by an organization, but rather cultivated through ongoing workplace dialogue and the accumulation of day-to day decisions, so that it becomes firmly embedded as part of the corporate culture.　The session also introduced the latest developments at the Global Food Safety Initiative (GFSI), a leading international non-profit organization in the food safety field, highlighting that the importance of food safety culture is expected to continue growing in a more systematic and global context.

During the Q&A session following the lecture, participants raised a wide range of questions, and Dr. Okada provided practical guidance on how organizations can respond to these issues, making the session highly insightful for WINA members.

Next, Naofumi Yasaka of the Sustainability Development Division at NISSIN FOODS HOLDINGS provided an overview of the latest global developments related to processed foods. In recent years, discussions surrounding so-called ultra-processed foods (UPFs) have intensified worldwide, and countries and organizations have been advancing regulatory and guideline-setting efforts. At the same time, the session also clarified that significant challenges remain, including ambiguity in definitions, difficulties in classification, and methods for evaluating health impacts. It was also noted that processed foods have important social value, such as convenience by reducing meal preparation time, a long shelf life, reliable supply in times of disaster, and contributions to nutritional fortification. The session reaffirmed the importance of communicating these aspects appropriately. Because these discussions are closely tied to the role and relevance of the industry as a whole, participants confirmed that the industry will continue to monitor developments in individual countries and international organizations and discuss appropriate responses through WINA’s ongoing activities.

Lastly, an update on WINA DAY was shared. WINA DAY is an initiative to promote social contribution activities by the instant noodle industry each year on August 25. This year, a proposal was presented to promote the value of instant noodles as a reassuring food option in times of disaster through disaster preparedness and relief initiatives, and Governors were invited to collaborate on concrete initiatives going forward.

As the social environment surrounding food continues to change, the role expected of food manufacturers and the industry goes beyond simply providing safe products. The meeting provided an opportunity to once again consider the value that the instant noodle industry as a whole can bring to society.