Case Study - FoodHub Wiki

Issue: The NSW Food Industry Training Council (NSWFITC) was concerned about the lack of resources available to support workforce development in the Food Industry, which is vital to Australia in terms of profitability, investment, exports and jobs growth.

Solution: Redlaunch designed FoodHub as a collaborative, free repository of high quality industry-specific information and learning resources. The wiki vision is that collective wisdom will enable FoodHub to become a valuable tool for all workplace supervisors and vocational trainers and assessors across the food industry.

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Redlaunch MD Chairs SEA Forum on Food Manufacturing 02/06

28 FebRedlaunch MD, Regina Dunlea, was invited to chair and deliver the keynote address at the South East Asian Forum on Food Manufacturing held in Bangkok, Thailand, on 20-21 February. Delegates from Singapore, Malaysia, Vietnam, Phillipines, Thailand and Sri Lanka explored competitive advantage through manufacturing efficiencies. Regina spoke on Skilling for Compliance and Increased Productivity.

The Chair’s Welcome

Food and beverage processing is important to a nation’s economy and offers a significant contribution to employment. In an increasingly global community, it must adapt to rapid change in market conditions generated by evolving consumer preferences, food safety requirements and intense competitive pressure.

The 2006 South East Asian Food Manufacturing Forum seeks to examine and identify some of the emerging challenges faced by the industry in our region. Future competitiveness, profitability and sustainability will be determined largely by the effectiveness of the response to these challenges.

Our two days together will provide a starting point for a wide-ranging discussion about preparing for the future.

Growing global competition increases pressure on companies to rationalise and restructure to improve economies of size, reduce costs and innovate in order to compete more effectively in both domestic and international markets.

The growing gap between farm-gate and retail prices is mainly a reflection of the rising cost of services (including transport, storage, handling, distribution and retailing) and the incorporation of additional attributes (packaging, presentation and qualities) in the final product in response to consumer demands.

Consumer preferences for product range, convenience foods, quality and food safety are driving change throughout the food production chain and can be expected to do so in the future.

Commercial interactions along the supply chain are central to competitiveness, as are the innovative capacity of technology, the impact of skills and expertise, and management of the natural resource base, all issues we will discuss during the Forum.

The food sector today operates in a dynamic environment of community expectations about animal production practices, production inputs and protection of flora and fauna and the environment.

With consumers everywhere taking more interest in the origins of their food and the processes underpinning its production, participants in the supply chain, from farmers to retailers, are positioning themselves to provide greater assurances about the health and safety of the products they offer.

One response to consumer demands in this area is the action of food processors and packagers to provide more information on product labels. The provision of accurate and easy to understand information on labels, that better informs consumer choice, is likely to be an ongoing challenge for governments and industry alike.

This Forum explores 6 key challenges in maintaining a competitive Food Manufacturing Industry:

  • Research and Development – new ingredients, products, processes and technologies

  • Skills Development – business, technical and risk management competencies

  • Process System Control - including impacting supply chain operations

  • Product Quality - food safety, bio-security (pest & disease status); quality assurance; regulatory framework; border control

  • Distribution – the transport and storage logistics (spoilage risks) of raw ingredients and value-added product - deliver fresh, safe food!

  • Policy Framework – Government and Enterprise

Forum Speakers

Dr Assavanig, Department of Biotechnology, Faculty of Science, Mahidol University, reviewed the technological advances in food manufacturing in South East Asia over the past 20 years.

Dr Chanchai Waimaleongora-ek, Corporate R&D Vice President, Bangkok Livestock Processing Co Ltd, Charoen Pokphand Foods Public Co Ltd, provided a case study on how to manage a cost effective new product development (NPD) strategy.

Mr Arthur Quiblat, Teams Administrator, Del Monte Philippines Inc, gave practical strategies on developing a strong team culture in a food manufacturing facility.

Mr Stephen Burton, Supply Chain Director, Cadbury Confectionery Malaysia Sdn Bhd, addressed lean manufacturing and provided a case study on an efficient productivity and measurement strategy.

Prof. Athapol Noomhorm, Professor of Food Engineering and Bioprocess Technology Field of Study, School of Environment, Resources and Development, Asian Institute of Technology, examined effective waste management and the opportunity to simultaneously improve the bottom line and protect the environment.

Dr Krizz Chantjiraporn, Executive Vice President, Malee Sampran Public Co Ltd, explained how to gain customer confidence through effective tracking and traceability.

Ms Sumonrut Kamolchote, RD & QA Manager, Thai President Food Plc., discussed how to manage the quality system to reduce customer complaints.

Mr Ted Brillantes, Export Director JMB International Ltd, presented a case study on sensory evaluation and standardising quality acceptance and rejection.

Dr Pipat Weerathaworn, Research and Development Director, Research Center, Mitr Phol Sugar Co Ltd, explored the horizontal integration of supply, production and delivery processes to decrease third-party costs.

Mr Uni R. Unnithan, Executive Director, Carotino Sdn Bhd, led a panel discussion on the process of choosing the right Key Performance Indicators (KPIs).

Ms Vanida Khaothair, Senior Food Specialist, Food Control Division, Food and Drug Administration, Ministry of Public Health, overviewed Thailand’s Food Law encompassing food safety from farm to plate.

Dr Saipin Maneepun, Advisor, Food and Agricultural Organization of the United Nations and Expert Food Researcher, Institute of Food Research and Product Development, analysed the trend for smaller, more localised production facilities.

Redlaunch is contracted by industry bodies and enterprises to provide strategic and policy advice on workplace skills development and training system design and implementation.



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