According to www.thehindubusinessline.com, a two-day APEC workshop hosted in Taiwan brought together representatives from eleven APEC economies: Chinese Taipei, Japan, Indonesia, Singapore, Malaysia, Thailand, Peru, the United States, Australia, the Philippines, and Papua New Guinea. Government agencies, research institutions, and industry experts specializing in food supply chain technology and policy participated to strengthen regional collaboration and accelerate sustainable, low-carbon food supply chains across the Asia-Pacific region.
Taiwan’s Policy and Institutional Leadership
Dr. Ying-Chih Liao, Technology Advisor of the Department of Industrial Technology at Taiwan’s Ministry of Economic Affairs (MOEA), emphasized that cross-disciplinary technologies are becoming increasingly vital in supporting low-carbon food supply chains worldwide. Taiwan continues to promote low-carbon and smart transformations through policy support, domestic R&D, and international cooperation to build resilient food supply chains and foster sustainable growth in the food sector.
“Technological innovation is essential for building a sustainable and resilient food industry.” — Mark Hsieh, Chairman, Food Industry Research and Development Institute (FIRDI)
FIRDI’s Integrated Technology Platforms
FIRDI has developed multiple decarbonization solutions via its integrated technology platforms, including:
- Smart low-carbon processing systems
- Circular processing technologies for by-product utilization
- Innovative alternative food ingredients and processing applications
These tools help food manufacturers enhance efficiency, reduce carbon emissions, and strengthen sustainability across the entire supply chain.
Taiwanese Speaker Insights and Case Studies
Dr. Chii-Cherng Liao, Director General of FIRDI, shared the development strategy for the low-carbon food industry. The Vice President of the Chung-Hua Institution for Economic Research discussed collaborative approaches to low-carbon supply chain development. Dr. Martin Lo, Professor at National Tsing Hua University, highlighted key elements of promoting human sustainability. Dr. Binghuei Barry Yang, Deputy Director General of FIRDI, presented innovations in food manufacturing process technology.
Industry practitioners added concrete context: Dr. Yi-Chung Lai (R&D Consultant, Biozyme Biotechnology) and Dr. Chin-Chu Chen (General Manager, Grape King Bio) discussed green fermentation processing and product development. Marcie Chan, Brewmaster of Long Sun Brewing, shared circular economy practices in brewing.
Seven Commercially Deployed Low-Carbon Technologies
Multiple Taiwanese companies demonstrated real-world applications:
- GAU JIANN: Implemented heat recovery and smart control systems in sterilization processes to boost energy efficiency without compromising quality
- Lian-Hwa Foods: Launched green products via advanced, efficient, low-carbon smart production lines
- VIGOR DONG SHIH & Jiamei: Collaborating on a whole-fruit utilization supply chain for plant-based beverages
- AGV Group: Developed shelf-stable oat-based beverage ingredients to support low-carbon plant-based food production
- YUNG CHENG: Applies upcycling of wheat bran using enzymatic and microbial processes to cut grain processing waste and emissions
- Grape King Biotechnology & PREFERRTECH-BIO: Developing low-carbon alternative proteins derived from fungi and plant sources
- FIRDI’s platform-integrated solutions: Spanning smart processing, circular by-product use, and novel ingredient development
This practical deployment reflects a broader global trend: the low-carbon transformation of the food industry is now driven by the integration of technological innovation, economic policy, and new business models. Taiwan aims to deepen APEC cooperation to share expertise, align with international standards—including emerging frameworks like the EU’s CSDDD—and advance regional sustainable development.
Source: www.thehindubusinessline.com
This article is AI-assisted and reviewed by the SCI.AI editorial team.
